Heart stewed with vegetables
4 servings
35 minutes
Heart stewed with vegetables is a traditional dish of Greek cuisine that embodies the best notes of Mediterranean flavors. Historically, heart was used in Greek gastronomy as a nutritious and aromatic ingredient capable of imparting depth of flavor to other components. Long simmering makes it tender and juicy, while tomato sauce, sour cream, and spices provide a rich taste with a slight tang. Vegetables from potatoes to carrots and turnips add texture, while pickles add a piquant note. This dish is perfect for cozy home dinners, served hot and sprinkled with fresh parsley. It is enjoyed with crusty bread or a simple side dish, savoring the balanced combination of flavors and aromas.
1
Boil the heart for 3-4 hours until ready, adding salt at the very end.
- Beef heart: 600 g
- Salt: to taste
2
Soak in cold water for half an hour. Cut into small slices.
3
Heat the tomato sauce in a water bath and pour it over the heart. Add sour cream on top.
- Tomato sauce: 2 glasss
4
Chop and lightly fry all the vegetables except for the cucumbers.
- Potato: 5 piece
- Onion: 2 pieces
- Carrot: 3 pieces
- Turnip: 1 piece
- Parsley root: 1 piece
5
Place the heart, fried vegetables, and sliced cucumbers in a saucepan or pot, and sprinkle with pepper and bay leaves on top.
- Beef heart: 600 g
- Potato: 5 piece
- Onion: 2 pieces
- Carrot: 3 pieces
- Turnip: 1 piece
- Parsley root: 1 piece
- Pickled cucumbers: 2 pieces
- Bay leaf: 2 pieces
- Black peppercorns: 6 pieces
6
Cook with the lid closed on low heat until the vegetables are soft.
- Potato: 5 piece
- Onion: 2 pieces
- Carrot: 3 pieces
- Turnip: 1 piece
- Parsley root: 1 piece
7
Sprinkle the finished dish with parsley.
- Parsley: 0.5 bunch
