Chicken heart with pickles. How to cook delicious dishes from chicken hearts - step-by-step recipes with photos

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

There are many interesting recipes using low-calorie and healthy poultry giblets. For example, chicken hearts are cooked very often; they go well with any side dishes and are especially tasty with sour cream (cream) or tomato sauce. To make the dish as appetizing as possible, you need to know the nuances of preparing offal. This meat product is stewed in a frying pan, saucepan or slow cooker, fried with an egg (batter), chicken giblets can be boiled for salads, broths, pates, cutlets, chops can be made from it, and even puddings can be baked.

How to cook chicken hearts

If you follow the advice of experienced chefs, chicken by-products always turn out nutritious, tender, healthy and tasty. The hearts are used to prepare first and second courses, cold and hot appetizers. They are stewed in sauces, fried with prepared vegetables, and spices and seasonings are added. Here are some tips on how to select and prepare giblets for any dish:

It is recommended to buy exclusively fresh hearts that are no more than 24 hours old, as the offal quickly deteriorates.
Before cooking chicken hearts, you need to remove the film and remaining blood vessels from them, then cut off the fat and remove blood clots that collect inside the meat product.
It is better not to freeze chicken giblets, but to use them immediately for culinary purposes. When frozen, most of the beneficial properties disappear.
Before choosing what to cook from chicken hearts, you need to study the features of the culinary process in a slow cooker, oven or on the stove.

Braised chicken hearts

A hearty, very healthy, low-calorie and incredibly tasty dish - stewed chicken hearts. They are cooked in a saucepan, saucepan, frying pan, or pots. This cooking method gives an excellent chance to preserve the maximum amount of useful microelements, vitamins, and minerals found in the offal. As a rule, chicken hearts are stewed in broth, sour cream or cream, and soy sauce. Various ingredients are added to the dish: vegetables, mushrooms, seasonings, flour.

In a slow cooker

If you need to quickly prepare lunch or dinner, a slow cooker will always help. Chicken heart dishes made using this multifunctional unit are prepared independently. You just need to rinse the offal well, clean it of excess, choose a recipe, put the ingredients in a bowl, and select a cooking program. The healthy meat product is stewed in a slow cooker for about 20-30 minutes. This time is enough to achieve softness, juiciness and flavor for a universal dish.

Often, chicken by-products are fried in a frying pan using additional ingredients. You can prepare meals from fresh or frozen foods. As mentioned earlier, before frying, the giblets are well washed and cleaned of excess; some people prefer to cut the hearts into pieces. The rest is just fantasy: the meat product is prepared with vegetables, spices, mushrooms and other additions. It’s easy to choose a side dish for fried hearts, because they taste compatible with almost all cereals, potatoes, and pasta.

Chicken heart recipes

If you want to supplement and diversify your daily menu, then dishes with chicken hearts are ideal for this. There are many ways to prepare them, but the offal always causes gastronomic delights. Below are some of the most popular recipes with which you can make a healthy, tasty and aromatic dish.

In soy sauce with garlic

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content: 170 kcal.
Purpose: for lunch (second).
Cuisine: Russian, European.
Difficulty: below average.

The spicy second course of hearts with soy sauce captivates from the first tasting. It is very easy to prepare, but the result is original and tasty. Offal with a gravy of soy sauce, sour cream and garlic can be served with noodles or mashed potatoes. The chicken hearts recipe includes the available ingredients described below.

Ingredients:

sour cream – 150 grams;
garlic – 4 cloves;
chicken giblets – half a kilo;
soy sauce – 5 tbsp. spoon;
onion – 1 piece;
tomato paste – 2 tbsp. l.;
spices, salt - to taste.

Cooking method:

Rinse the prepared hearts, remove excess, and can be cut into pieces.
Cut the onion into half rings.
Place soy sauce in a deep container with the addition of spices and finely chopped garlic. Mix the products. Marinate the hearts in the mixture for 30 minutes.
Fry the onion in oil until half cooked, add chicken giblets with marinade. Simmer for 15 minutes.
Combine sour cream with two tablespoons of tomato paste, pour the sauce over the rest of the products, mix, cook for another 15 minutes.
Serve with mashed potatoes.

With pickles

Cooking time: 45-50 minutes.
Number of servings: 4 persons.
Calorie content: 108 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

The following recipe for chicken hearts gives you the chance to create an original, nutritious and flavorful culinary masterpiece. Salted, lightly salted or pickled cucumbers are suitable. You will need some potatoes, heavy sour cream (or cream), and some of your favorite spices. It is better to serve pasta, buckwheat or white rice as a side dish for this unusual dish. Before cooking chicken giblets, they need to be washed and cleaned of excess.

Ingredients:

hearts – 500 g;
pickled cucumber – 2 pcs.;
medium onion - 1 head;
potatoes – 400 g;
sour cream – 4 tbsp. l.;
tomato paste – 2 tbsp. l.;
butter – 1 tsp;
bay leaf – 3 pcs.;
salt pepper;
fresh dill - 1 bunch.

Cooking method:

Heat a deep frying pan and lightly fry the chopped onion in butter.
Add prepared offal and fry with onions for five minutes.
Pour 1/3 of a glass of water and add tomato paste to the food.
Stir and simmer for half an hour.
Cut the potatoes into cubes, place them in the hearts, add salt, and simmer covered for 15-20 minutes.
Pour finely chopped cucumbers into the pan, add sour cream and bay leaves. Mix the products (heat for 5-10 minutes).
Sprinkle with dill and serve with a side dish (photo attached).

In sour cream sauce

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content: 245 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty: below average.

The most popular and simplest option for preparing hearts is stewing them in a sauce made from sour cream and vegetables. Even a novice housewife without any special culinary skills can cope with this task. By-products with a tender sour cream sauce are very tasty in combination with any porridge, cereals, or pasta. The dish turns out to be light, but nutritious and healthy.

Ingredients:

meat product – 450 g;
carrots and onions – 1 pc.;
leek – 1 pc.;
flour – 1 tbsp. l.;
sour cream – 2 tbsp. l.;
olive oil – 2 tbsp. l.;
salt pepper.

Cooking method:

Cut the washed and peeled chicken hearts into strips.
Heat the oil. Fry the giblets with chopped onion.
Add a little water, simmer for 10 minutes, add diced carrots. Simmer for about 5 more minutes.
Salt, pepper, mix the ingredients well.
Pour in 2 tablespoons of sour cream, add a tablespoon of flour, mix again, leave under a closed lid over low heat (3-5 minutes).
Garnish with chopped leeks (as in the photo).

In tomato sauce

Cooking time: 1 hour 20 minutes.
Number of servings: 4-5 persons.
Calorie content: 175 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

The next interesting way to make a healthy dish from chicken offal is hearts stewed in tomato sauce. This culinary masterpiece also contains various seasonings and spices, which makes the meat product fragrant, piquant and especially tasty. Vegetables are added for satiety, a little granulated sugar and soy sauce to enhance the taste. Before preparing the dish, offal is cleaned of films, blood, and washed with water.

Ingredients:

tomato paste – 30 g;
carrots, onions - 1 pc.;
hearts – 500 g;
sugar – ½ tsp;
soy sauce – 1 tsp;
vegetable oil – 2 tbsp. l.;
salt, black pepper;
dried basil, coriander to taste.

Cooking method:

Pour two tablespoons of vegetable oil into a cauldron, heat it up, and fry finely chopped onion in it.
The hearts are cut in half, added to the fried onions, and fried a little. Add grated carrots to them.
After 5 minutes, pour in the tomato paste, sauce, salt and sugar. Mix the ingredients and heat slightly.
Pour hot boiled water so that it covers the contents of the cauldron (shown in the photo).
Leave the dish to simmer over low heat for 40-50 minutes with the lid closed.
Add seasonings, stir, remove from heat and keep covered for 10 minutes.
Serve with rice or pasta.

With fresh champignons

Cooking time: 30-40 minutes.
Number of servings: 4 persons.
Calorie content: 161 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

If you want to surprise your family with a new culinary creation, then cooking chicken hearts with mushrooms is what you need. Fresh champignons are an excellent choice for this dish; they will add flavor and aroma to the offal. The second is perfectly complemented by the most delicate creamy sauce. Before you start cooking, you should rinse the hearts in advance and remove excess from them.

Ingredients:

mushrooms – 250 g;
cream – 150 ml;
onion – 2 heads;
offal – 450 g;
vegetable oil – 3 tbsp. l.;
pepper, salt.

Cooking method:

Cut the hearts into circles.
Chop the onion into half rings, cut the champignons into cubes or slices.
Fry the offal in oil, stirring constantly (5 minutes).
Add onion to the fried chicken giblets and cook until golden brown.
Add the mushrooms and simmer everything together for about 10 minutes. Pour cream over the prepared hearts, salt and pepper. Simmer for another five minutes.
Serve with buckwheat porridge.

With mayonnaise

Cooking time: about 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 204 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty of preparation: below average.

Dietary hearts are not only very beneficial for the body, they are very tasty. Offal simply melts in your mouth, especially if it is cooked in some kind of sauce. The recipe for giblets with mayonnaise is simple, but marinating the hearts will take some time. In addition to offal and mayonnaise, tomato sauce, spices, and a little vegetable or meat broth will come in handy.

Ingredients:

chicken broth – 100 ml;
mayonnaise – 3 tbsp. l.;
offal – 500 g;
table horseradish and dried herbs - 1 tbsp. l.;
tomato juice – 2 tbsp. l.;
salt pepper.

Cooking method:

Cut the peeled, washed hearts into small pieces.
Place in a saucepan, combine with sauce, juice, salt and pepper.
Marinate the offal for 2 hours.
Place the soaked hearts in a multi-cooker bowl and pour in the broth.
Close the lid and cook in the Simmer mode for 60 minutes.
Boil potatoes or pasta. Serve with hearts.

Chicken hearts with potatoes

Cooking time: 50-60 minutes.
Number of servings: 5 persons.
Calorie content: 110 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

A spicy, appetizing, very filling dish - roast new potatoes with chicken hearts. The by-products come out as soft, aromatic, and extremely tasty as possible. It is worth purchasing fresh offal, vegetables, potatoes, chili peppers, paprika. Fans of “hot” dishes can add garlic and hot seasonings. It is advisable to cook offal in a deep container, for example in a cauldron.

Ingredients:

hearts – 450 g;
potatoes – 6 pcs.;
onion, tomato, carrot - 1 pc.;
chili pepper – 1/3 part;
bay leaf – 2 pcs.;
paprika – 1 tsp;
fresh parsley - a bunch;
salt, red pepper;
sunflower oil.

Cooking method:

Fry the offal in hot oil in a cauldron.
Pour 150 ml of water, simmer a little (10-15 minutes).
Finely chop a medium-sized carrot and a large onion. Add to the giblets, simmer for 6-8 minutes. Stew of chicken hearts with vegetables Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!
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How to cook delicious dishes from chicken hearts - step-by-step recipes with photos

Detailed description: salad with chicken hearts and pickled cucumbers, a recipe from a chef for gourmets and housewives from various sources.

If you want to prepare a delicious dish for the holiday table at minimal cost, then pay attention to the salad with chicken hearts and pickled cucumbers, which also includes fried carrots and onions. All your guests will definitely like this salad and they will ask you for the recipe. If desired, you can add boiled chicken eggs, grated celery root, etc. to the dish - be guided by your taste. Remember that this chicken by-product is tough in texture, so you need to cook it for at least 40 minutes.

Ingredients

400 g chicken hearts
1 carrot
1 onion
3 pickled cucumbers
2 tbsp. l. mayonnaise
20 ml vegetable oil
3 pinches of salt

Preparation

1. Wash the chicken hearts in water, cut off the vessels from them and pour them into the pan. Pour in hot water and boil for 40 minutes. Then remove from the broth with a slotted spoon and place on a plate, allowing to cool, since only chilled ingredients should be added to the salad. You can use the broth from cooking hearts to create first courses or to create porridges using broth. 2. After this, cut each boiled heart into slices and pour the slices into a deep salad bowl. You can simply cut the hearts in half if you like salads with large cuts. 3. Peel the onion and carrot, rinse the vegetables in water and chop: onion into small cubes, carrots on a coarse grater. Fry the vegetable slices in heated vegetable oil for about 5 minutes, without frying them. We need the vegetable component of the salad to simply become soft. Let's cool. 4. At this time, cut the pickled cucumbers into cubes and leave for 2-3 minutes to drain the liquid. Add cucumber slices to the salad bowl. 5. Then add the roasted vegetables there too. Add salt and ground black pepper if desired. 6. Add mayonnaise of any fat content and mix all the ingredients in a salad bowl. 7. Serve the salad in beautiful bowls, on plates or a platter, garnished with fresh herbs. It is best to prepare the salad immediately before serving by cooling the food in the refrigerator.

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1) Fried chicken hearts

half a kilo of chicken hearts;
1 glass of drinking water;
2 small onions;
1 large carrot;
salt and spices to taste.

Rinse chicken hearts thoroughly under running water. Remove the thin transparent film. Heat vegetable oil in a frying pan and place the hearts in it. Fry for 5-7 minutes. When a crust forms on the hearts, pour half a glass of water and simmer for 15–20 minutes, stirring regularly. Be careful not to burn the hearts. Add water in time if it evaporates quickly. Peel the onions and carrots and cut into thin half rings. After the water from the pan has almost completely evaporated, add 2 tablespoons of oil and pour the vegetables into the pan. Mix everything and fry for another 5-7 minutes. Salt and add seasonings to taste. Curry goes well with this dish.

2) Hearts in soy sauce

600 grams of chicken hearts;
1 large onion;
1 large juicy carrot;
3 tablespoons soy sauce;
2 cloves of garlic;
several sprigs of fresh dill;
half a glass of vegetable oil;
2 tablespoons of sour cream of any fat content;
2 tablespoons of mayonnaise;
a third of a glass of water;
a pinch of curry, a pinch of basil, salt to taste.

Cut the hearts in half crosswise. Fry in vegetable oil for about 10 minutes. Then add chopped onion, grated carrots, 3 tablespoons of soy sauce, finely chopped garlic, fresh dill, curry, and a pinch of dried basil to the pan. Fry everything under the lid for 7-8 minutes. Then pour in the “sauce” - sour cream + mayonnaise + a little boiled water. Simmer covered for another 10 minutes and serve hot.

3) Fried chicken hearts with pickles

500 grams of chicken hearts;
1 small onion;
1 medium carrot;
2 large pickled cucumbers;
several sprigs of dill;
a third of a glass of vegetable oil.

Fry thoroughly washed chicken hearts in vegetable oil for 5 minutes. Add chopped onion and coarsely grated carrots, stir, fry for another 10 minutes. Stir constantly. At the end of frying, add coarsely grated pickles and simmer under the lid for 10 minutes over low heat. There is no need to salt the dish.

4) Stewed chicken hearts in sour cream

300 g chicken hearts;
1 small onion;
3 tablespoons sour cream;
3 tablespoons of vegetable oil;
salt and pepper to taste.

Pour a little vegetable oil into the frying pan, place the washed chicken hearts there and fry for 10-15 minutes, stirring occasionally. Then add the peeled and thinly sliced onion. Fry it together with the hearts until golden brown. Pour in the sour cream, salt and pepper, let simmer over low heat for 2-4 minutes, then dilute the sour cream with water, stir and simmer the hearts under the lid until tender.

5) Chicken hearts in cream

500 grams of chicken hearts;
200 ml cream 20% fat;
1 small onion;
1 medium carrot;
4 cloves of garlic,
chopped dill to taste;
salt and ground pepper;
vegetable oil.

Fry thin onion rings in a frying pan with vegetable oil. Grate the carrots on a fine grater, add to the onion and fry for another 5-7 minutes. Then add the finely grated garlic and fry for another couple of minutes. Add the prepared hearts to the contents of the frying pan, mix everything carefully and pour the cream into the frying pan. It remains to simmer the hearts with vegetables and cream for 20-25 minutes. Add finely chopped dill 5 minutes before the dish is fully cooked. Chicken hearts in a sauce made from liquid 20% cream turn out very soft and tender.

6) Chicken hearts with rice in a steamer

400 grams of chicken hearts;
1 cup long grain rice;
50 grams of butter;
1 large carrot;
50 grams of green onions (feathers);
salt to taste.

This dietary dish is very easy to prepare. Rinse the hearts and place in a steamer container. Add grated carrots and butter cut into small pieces. Turn on the steamer and cook the hearts in oil with carrots for 30 minutes. Then add the rice, washed with cold water, add enough water so that the dish does not turn out dry, cook for 45 minutes. 5 minutes before the signal, add salt to taste and add finely chopped green onions.

7) Hearts in tomato sauce

700 grams of chicken hearts;
1 glass of any tomato sauce;
a third of a glass of vegetable oil;
salt to taste;
Korean seasoning for carrots, optional.

We recommend adding seasoning, it adds a piquant taste to this dish. Wash the hearts, remove the films, fry them in hot vegetable oil until lightly golden. Add tomato sauce, salt and seasoning. Simmer covered until done.

You can use any sauce: regular Krasnodar or homemade ketchup

8) Chicken hearts with vegetables in a slow cooker

500 grams of chicken hearts;
1 large carrot;
150 grams of celery root;
1 parsnip root;
1 small onion;
vegetable oil for frying;
half a glass of water;
any herbs and salt to taste.

Wash the hearts, and peel and grate all the vegetables, except onions, on a coarse grater. Fry the hearts with grated vegetables in vegetable oil on the “Fry” program for 15 minutes. Be sure to stir. After this, add salt, add half a glass of water and simmer covered for 45 minutes. 10 minutes before the signal, add chopped fresh herbs. Chicken hearts in a slow cooker turn out very soft and tasty!

9) Chicken hearts with potatoes in a slow cooker

500 grams of chicken hearts;
1 large onion;
50 grams of butter;
2 glasses of water;
800 grams of potatoes;
paprika, ground pepper and salt to taste.

Wash the hearts and fry them in butter for 15 minutes on the “Fry” program. Don't forget to stir so it doesn't burn; you can add half a glass of water. Halfway through the cycle, add the onion, cut into half rings. After the signal, add sliced potatoes, spices and water. Simmer for 1 hour, add salt to taste and leave in the multicooker for a couple of hours on the “Keep Warm” program. Dinner will be fabulously delicious!

10) Baked chicken heart pate

500 grams of chicken hearts;
1 cup semolina;
2 small onions;
4 chicken eggs;
2 glasses of water;
50 grams of fresh dill;
salt and ground black pepper to taste.

Fill the semolina with water. Fry the onion until golden brown in vegetable oil, then drain off the excess oil. Grind chicken hearts and fried onions through a meat grinder. Beat the eggs separately and add to the semolina, beat again and add the heart-onion mass. Chop the dill very finely, add it to the general pate mixture, add salt and pepper. Beat everything well again. Grease a baking dish with vegetable oil, sprinkle with semolina, pour in the prepared mixture. Bake in a preheated oven at 190 degrees for one hour.

11) Celery and white radish salad with chicken hearts

300 grams of chicken hearts;
1 small celery tuber or half a large one;
1 large Daikon radish;
1 small carrot;
fresh dill, sour cream or mayonnaise, salt to taste.

Everything is done very simply, first you need to boil the chicken hearts. Then cut them into strips, put them in a salad bowl, add peeled and grated vegetables. Sprinkle with chopped dill, season with sour cream or mayonnaise, add salt, stir - and you're done!

12) Pancakes with chicken hearts

400 grams of chicken hearts;
1 onion;
2 small carrots;
vegetable oil for frying;
salt and pepper to taste;
products for preparing yeast-free pancakes with meat filling

We do not write the recipe for making the pancakes here, so as not to repeat it - see it at the link. This is how the filling is prepared. Wash the hearts, remove the film, trim off the fat, cut them into pieces. Fry in vegetable oil and pass through a meat grinder. Separately, fry the onion cut into half rings and grated carrots (until golden brown). Mix with hearts rolled in a meat grinder, salt and pepper. Stuff pancakes with this mixture and serve with sour cream.

step by step recipe with photos

Ingredients

400 g chicken hearts
1 carrot
1 onion
3 pickled cucumbers
2 tbsp. l. mayonnaise
20 ml vegetable oil
3 pinches of salt

Preparation

2. After this, cut each boiled heart into slices and pour the slices into a deep salad bowl. You can simply cut the hearts in half if you like salads with large cuts.

3. Peel the onion and carrot, rinse the vegetables in water and chop: onion into small cubes, carrots on a coarse grater. Fry the vegetable slices in heated vegetable oil for about 5 minutes, without frying them. We need the vegetable component of the salad to simply become soft. Let's cool.

4. At this time, cut the pickled cucumbers into cubes and leave for 2-3 minutes to drain the liquid. Add cucumber slices to the salad bowl.

5. Then add the roasted vegetables there too. Add salt and ground black pepper if desired.

There are many nuances that should be taken into account to ensure that the pickle turns out aromatic and tasty. It is based on any meat, smoked meat or mushrooms. Moreover, it is quite possible to make the soup vegetarian by cooking it in vegetable broth. The article offers several of the most common options for preparing chicken-based dishes. As you know, this bird cooks faster and can be bought cheaper.

Recipe for pickle with chicken and barley

The soup got its name thanks to a specific component in its composition - brine, which, by the way, can be either cucumber or tomato. Another important ingredient is the meat used to cook the broth. His choice should be taken carefully.

Advice: in order for the dish to be the most flavorful, it is best to use chicken on the bones; if you take fillet, the taste of the pickle will not be as rich.

Ingredients

Servings: – + 15

chicken on the bones 1 kg
water 2 l
pearl barley 100 g
potato 4 things.
brine 200 ml
salted green tomatoes 3 pcs.
fresh tomatoes 1 PC.
carrot 1 PC.
onion 1 PC.
vegetable oil 3-4 tbsp. l.
greens to taste
salt greens

Per serving

Calories: 49 kcal

Proteins: 6.8 g

Fats: 1.1 g

Carbohydrates: 3.1 g

1 hour. 20 minutes. Video recipe Print

Pearl barley should be washed and soaked at least a couple of hours before cooking. After this time, drain the water, transfer the swollen barley into a separate pan, pour boiling water (in proportions 1:4). Cook over low heat, uncovered, for about 40 minutes.

Wash the chicken meat, place it in a saucepan (4 liters) and add water, leave to simmer over low heat. Remove the foam with a slotted spoon when it begins to appear. Cook for 40 minutes.

While these two processes are going on (cooking the cereal and broth), you need to prepare the remaining components: peel the onions, potatoes and carrots. Finely chop the first vegetable, cut the second into cubes, and chop the third on a coarse grater.

Finely chop all the tomatoes (both salted and fresh).

The poultry meat is cooked, which means it needs to be removed, separated from the bones and disassembled into small pieces. Strain the broth and return to the pan. Place the prepared chicken, chopped potatoes and cooked pearl barley there. Leave to simmer on low heat for another 25 minutes.

To prepare the dressing, fry onions and carrots in heated vegetable oil, stirring constantly so as not to burn, for 3-4 minutes. Then you need to add the previously chopped tomatoes and simmer everything together for about 3 minutes.

When the potatoes and pearl barley are ready, you can add the dressing to the pan. Then pour in the brine and be sure to taste the dish for salt. If you consider it necessary, do not forget to add additional salt to the soup and add chopped herbs.

Now you need to bring the pickle to a boil, keep it over high heat for a couple of minutes and set aside. Before serving, it needs to stand for half an hour.

Recipe for pickle with chicken, barley and pickles

Important: the calculation of ingredients is made for a four-liter saucepan, which meets the needs of a family of 4 people.

Cooking time: 60 minutes

Number of servings: 15

Energy value

calorie content – 38.6 kcal;
proteins – 4.8 g;
fats – 0.8 g;
carbohydrates – 3.2 g.

Ingredients

chicken – 600 g;
pearl barley – 100 g;
pickled cucumbers (barrel pickled) – 200 g;
brine – 150 ml;
potatoes – 3 pcs.;
carrots – 1 pc.;
onions – 1-2 pcs.;
tomato paste – 1-2 tbsp. l.;
water – 2.5 l;
salt - to taste;
vegetable oil – 3 tbsp. l.;
greens - to taste.

Step-by-step preparation

The chicken must be washed and placed in a pan. Add 2.5 liters of cold water and place on the stove. When the broth starts to boil, you need to remove the foam and turn down the heat. Then cook for about 30 minutes.
In the meantime, it is advisable to work on other components: peel the onions, potatoes, cut them and cucumbers into cubes. Grind the carrots into thin strips.
Add separately cooked cereal and raw potatoes to the pan. Leave on low heat for 20 minutes.
Pour vegetable oil into a heated frying pan and add carrots and onions. Stirring constantly, simmer over medium heat for 3-5 minutes (until the characteristic golden hue appears).
Throw chopped pickles into the frying pan. Keep everything together in the pan for another 2 minutes. Add tomato paste and mix thoroughly. After another 2-3 minutes, remove from heat.
Transfer the resulting mixture from the frying pan to the pan and pour the cucumber brine into it. Now the broth needs to be salted and left to cook under the lid for another 10 minutes.
At the last stage, wash and finely chop the greens. You need to add it 2-3 minutes before removing the pan from the stove.
Season each serving with a spoonful of sour cream - this will give the traditional soup a special taste.

Advice: It is better to cook pearl barley separately. To do this, the cereal, washed and left in cold water in advance, is poured with boiling water in a ratio of 1:4 and cooked over low heat for 35-40 minutes (until half cooked).

Recipe for pickle with pearl barley and chicken hearts

This type of first course is prepared relatively quickly, and the price of the main ingredients makes this soup very affordable. For pickle, it is not meat that is used, but chicken giblets, specifically in this case, hearts. By the way, you can also take other offal - chicken liver or gizzards. The proposed recipe is designed to use a 3-liter pan, and you decide how much is needed for your family. You may have to increase the weight of the products. Then this must be done proportionally.

Cooking time: 60 minutes

Number of servings: 11

Energy value

calorie content – 45.5 kcal;
proteins – 3.7 g;
fats – 1.9 g;
carbohydrates – 3.4 g.

Ingredients

chicken hearts – 500 g;
potatoes (large) – 2 pcs.;
pickled cucumbers – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
pearl barley – 2 tbsp. l.;
water – 2 l;
salt - to taste;
greens - to taste.

Step-by-step preparation

For the broth, we wash and process the chicken hearts (remove excess fat and clear the vessels), cut them into small rings, put them in a saucepan and fill them with clean water. Leave to cook over medium heat.
It is important not to forget to soak pearl barley for 2-3 hours. It is better to cook it separately. The washed pearl barley is poured with boiling water in a ratio of 1:4 and left to cook in a small container for 30 minutes.
Meanwhile, all vegetables need to be peeled and chopped. Chop the potatoes into medium cubes, diligently chop the onion finely, cut the carrots and pickled cucumbers into thin strips (or pass through a grater).
Add the cereal and potatoes to the pan with the broth. Turn the heat down to low and continue cooking everything together.
Preparing the pickle dressing. In a well-heated frying pan, fry the onions and carrots in oil until tender golden brown, add pickles and simmer this mixture for 3-4 minutes. Place the contents of the frying pan into the saucepan. It is after this stage that you need to taste the soup and add additional salt, literally one gram at a time, if necessary.
Cook the pickle for another 5 minutes. Then add finely chopped herbs to the pan, bring the first dish to a boil, leave it to cook for a couple more minutes, turn it off and set aside.
To make the soup more flavorful, let it steep for 30 minutes. Serve with sour cream if desired.

This is interesting: in cooking, another term was previously used to define a similar first dish - “kalya”; but the pie, which included, in addition to cucumber pickle, eggs, chicken and buckwheat porridge, was usually called pickle.

Along with the classic one, there are many recipes for one of the most popular soups in Russian national cuisine. The option we proposed not only looks appetizing in the photo - it is really very tasty.