Roast chicken hearts with vegetables and beer

6 servings

70 minutes

Chicken heart stew with vegetables and beer is a vibrant and aromatic dish of Russian cuisine, rooted in village cooking traditions. Chicken hearts are fried to a golden crust and then slowly stewed with vegetables, absorbing deep flavors. Carrots add a light sweetness, pickles provide a tangy note, and light beer adds softness and a special caramel hue. Potatoes complete the dish, making it hearty and homely. Bay leaves and garlic give the stew an unmatched spiciness, while soy sauce adds a harmonious aftertaste. This treat is perfect for a cozy family dinner or friendly gatherings, showcasing the richness of Russian flavors.

Energy value per serving

• Calories: 419.8
• Proteins: 29.5g
• Fats: 23.5g
• Carbohydrates: 21.7g

Ingredients

• Chicken hearts: 1 kg
• Onion: 2 head
• Garlic: 5 clove
• Carrot: 2 pc
• Bay leaf: 2 pc
• Pickles: 2 pc
• Light beer: 250 ml
• Soy sauce: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Potato: 3 pc
• Vegetable oil: 2 tbsp

Cooking steps

1. Thoroughly wash the hearts and quickly fry them in a dry pan. Then add 1 tablespoon of oil and lightly brown.

   Required ingredients:

   • Chicken hearts: 1 kg
   • Vegetable oil: 2 tablespoons

2. Cut the carrots and cucumbers into strips, and the onion into thin rings. Add the vegetables to the hearts, season with salt and pepper, and simmer for about 20 minutes.

   Required ingredients:

   • Carrot: 2 pieces
   • Pickles: 2 pieces
   • Onion: 2 heads
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour hot beer into the stewed mixture.

   Required ingredients:

   • Light beer: 250 ml

4. Slice the potatoes into rounds and add them to the stewed mixture. Add a bay leaf, garlic, soy sauce, and simmer covered for another 40 minutes.

   Required ingredients:

   • Potato: 3 pieces
   • Bay leaf: 2 pieces
   • Garlic: 5 clove
   • Soy sauce: 1 tablespoon