Chicken hearts in sour cream with stewed cabbage
1 serving
30 minutes
Chicken hearts in sour cream with stewed cabbage is a cozy dish of European cuisine that combines the rich flavor of offal, the tenderness of mushrooms, and the creamy softness of the sauce. The origins of this recipe trace back to home cooking traditions where simple yet hearty combinations were valued. Hearts infused with the aroma of red wine and spices acquire a pleasant spiciness, while stewed cabbage with tomato paste adds a light tang and richness. The sour cream sauce unites all components into a harmonious composition, making the dish perfect for serving at family dinners. Topped with fresh dill, it not only pleases the eye but also adds extra freshness to the taste. It pairs perfectly with soft bread or potato garnish, making the meal warm and soulful.
1
We cut the chicken hearts in half. We rinse them. We dry them. We heat the pan with olive oil.
- Chicken hearts: 70 g
- Olive oil: 1 tablespoon
2
We clean the onion. Cut it into strips. Peel the garlic clove. Chop it. Cut the mushrooms in half. Shred 1/3 of the cabbage into strips.
- Onion: 0.5 head
- Garlic: 1 clove
- Champignons: 50 g
- White cabbage: 50 g
3
We fry the hearts in a pan. Add onion. Stir. Season with salt and pepper. Pour in red wine. Evaporate. Add mushrooms and garlic.
- Chicken hearts: 70 g
- Onion: 0.5 head
- Salt: to taste
- Ground black pepper: to taste
- Red wine: 70 ml
- Champignons: 50 g
- Garlic: 1 clove
4
Heat the pot with olive oil. Warm the tomato paste. Add sour cream to the hearts. Add cabbage to the pot. Stir. Sauté. Pour in water. Simmer until ready.
- Olive oil: 1 tablespoon
- Tomato paste: 25 g
- Sour cream 10%: 10 g
- White cabbage: 50 g
- Water: 1 l
5
Chop the dill and add it to the cabbage at the end of cooking. Remove the pan from heat when the sauce thickens.
- Dill: to taste
6
Place the stewed cabbage in the center of the plate. Top with chicken hearts. Garnish with dill.
- Dill: to taste