Soup of chicken hearts and stomachs with buckwheat
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Peel the potatoes and cut into cubes. Put it in boiling water.
Step 3:
Peel the carrots and cut them into circles, add them to the potatoes.
Step 4:
Peel and chop the onion. Add to the vegetables, bring everything to a boil.
Step 5:
Buckwheat should be washed well and added to boiling vegetables. We cook the soup for about 30 minutes. 10 minutes before the end of the cooking process, salt and add your favorite spices.
Step 6:
Meanwhile, carefully wash my stomachs and hearts. Cut the hearts in half, and the stomachs can be a little smaller, fry them in vegetable oil, then add a little water and simmer until tender.
Step 7:
Put the stomachs and hearts in plates, pour the soup and add the greens.
Step 8:
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken heart - 159 kcal/100g
- Chicken stomachs - 114 kcal/100g
