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.
1
Thoroughly wash the hearts and quickly fry them in a dry pan. Then add 1 tablespoon of oil and lightly brown.
- 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.
- Carrot: 2 pieces
- Pickled cucumbers: 2 pieces
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
3
Pour hot beer into the stewed mixture.
- Lager (pale 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.
- Potato: 3 pieces
- Bay leaf: 2 pieces
- Garlic: 5 clove
- Soy sauce: 1 tablespoon
