Composition / ingredients
Cooking method
1. Pork heart is washed, then soaked for 2.5 hours in clean cold water. Do not forget to remove the fat from the heart beforehand.
2. Time has passed - we rinse the heart, put it in a bowl, fill it with water (so that the heart is covered). It is better to take hot water immediately. We set the "Extinguishing" mode, the time is 2.5 hours.
3. Salt the heart and cook for another half hour on the same mode.
4. We extract the finished heart from the broth, cool it and cut it into slices (this should be done across the fibers).
5. We wash and peel vegetables (potatoes, carrots, parsley root and onions). We cut them into large pieces.
6. Pour the oil into the bowl of the multivark, heat it on the "Frying" mode ("Multi-cooker" or you can on "Baking"), spread the prepared vegetables and fry them for 8 minutes, stirring.
7. Cucumbers are also cut into large pieces (if cucumbers are large, then it is better to remove the seeds), tomatoes - in quarters.
8. To the fried vegetables we spread cucumbers, tomatoes, chopped heart.
9. We cook everything together in the "Quenching" mode for half an hour.
10. Add chopped parsley to the finished dish.
Bon appetit!
Calorie content of the products possible in the composition of 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
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Pepper - 26 kcal/100g
- Parsley root - 49 kcal/100g
- Pork heart - 118 kcal/100g
