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I DID NOT COOK THIS EARLIER, BUT I WOULD NOT! A LIGHT SOUP WILL WARM IN A COLD WINTER, AND IS PREPARING QUICKLY!

WE TAKE:
🔹chicken hearts 500 gr
🔹 3 potatoes
🔹 pickled cucumbers 3 pcs
🔹 1 carrot
🔹 onion 1 pc
🔹 Cucumber brine to taste
🔹tomato paste 1 tbsp
🔹 garlic 2-3 cloves
🔹 vegetable oil 2-3 tbsp
🔹salt, spices to taste, I have dry garlic, herbs for soup

WE DO:
✅ peel carrots and onions and cut into small cubes, sauté for 1-2 tablespoons of vegetable oil for 3-5 minutes
✅ chicken hearts are cut across into circles, we take out blood clots if they come across. Rinse with running water. Add to the passivation and simmer for 10 minutes over medium heat
✅ pickled cucumbers cut into cubes and add to the hearts, simmer until the cucumbers are soft. Add 1/2 cup brine to taste, it will add salt and sourness to the taste of the soup
✅ peel the potatoes and cut into cubes - add to the soup, pour hot water or broth, cook until cooked for 10-15 minutes

Let it brew and serve with sour cream and herbs.
* you can cook with pickled or pickled cucumbers, then the stewing time will be less, I used pickled cucumbers with brine
* salt the soup at the last moment, guided by taste
* you can add pearl barley or rice at the rate of 1 tbsp per 2 liters of broth, I did not add

BON APPETIT!
@fantfood
@bossochka

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