Spring borsch with chicken hearts

four

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 90.53kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  90.53kcal

• Rating

• Recipe

Delicious homemade borsch made from sorrel and hearts. The taste of the soup is obtained by spring tender and light. Such soups are good served with rye bread and a spoonful of sour cream in a rustic way. And if you make rye croutons with garlic, there will be just a fairy tale.

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Ingredients

0/11 ingredients

• Chicken hearts – 300 g
• Potato – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 2 pcs.
• Sorrel – 2 bunches
• Green onion-1/2 beam
• Dill-1/2 beam
• Parsley-1/2 beam
• Salt to taste
• Pepper to taste

1 ч1 ч 90.53

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Steps

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1. Rinse the hearts, cut into 2 halves and remove remnants of blood. Boil until tender. Fire must be small. Do not forget to remove the foam.
2. We spread the potatoes to the hearts, cook for 5-10 minutes. Depends on the size of the pieces of potato.
3. We pass the carrots with onions in a preheated pan oil.
4. Put the sorrel in the pan, cook until its volume is lost in 2 times.
5. Put the contents of the pan into the pan along with chopped greens. Add salt and pepper.
6. Shake 2 eggs with a fork and pour in a thin stream into mixed soup. Bring to a boil and turn off the heat.