
Stewed cabbage with chicken hearts:
Cabbage - 800 grams
Salt - 1 teaspoon
Chicken hearts - 500 grams
Vegetable oil - 20 milliliters
Salt, black pepper, cumin - to taste
Onion - 250 grams
Carrot - 150 grams
Tomato paste - 50 grams
Water - 200 milliliters
Parsley, dill, green onions - 20 grams
Homemade bread:
Wheat flour - 350 grams
Salt - 1 teaspoon
Sugar - 1 teaspoon
Quick yeast - 1 teaspoon
Water (warm) - 210 milliliters
Vegetable oil - 30 milliliters
Bake for 35 minutes at 190°C / 380°F.