Solyanka with chicken hearts
6 servings
40 minutes
Solanka with chicken hearts is a vibrant dish of Russian cuisine that embodies rich flavors and aromas. The origins of solanka trace back to the distant past when it was popular among merchants and innkeepers, offering a hearty and nutritious treat. In this version, tender chicken hearts infused with the smoky flavor of bacon combine with a sweet-sour tomato base and juicy cabbage to create a harmonious balance of tastes. A slightly spicy hint of garlic and pepper makes the solanka warming and appetizing. The dish is perfect for a cozy family dinner or a gathering with friends, providing warmth and richness. Served hot, it pairs ideally with sour cream and fresh herbs, adding even more depth to the flavor. This is true culinary classic that captivates the hearts of Russian cuisine enthusiasts.
1
Prepare all the ingredients.
2
Clean the hearts from fat and membranes.
- Chicken hearts: 850 g
3
Cut the bacon into thin strips.
- Bacon: 100 g
4
Chop the onion into cubes and grate the carrot on a coarse grater.
- Onion: 1 head
- Carrot: 1 piece
5
Chop the cabbage finely.
- White cabbage: 700 g
6
In a thick-walled pot, heat vegetable oil and fry the bacon.
- Vegetable oil: 20 ml
- Bacon: 100 g
7
Quickly fry the hearts in melted fat until their color changes. Then transfer them to a clean dish.
- Chicken hearts: 850 g
8
In the same pot, sauté the onion and carrot until the onion is translucent.
- Onion: 1 head
- Carrot: 1 piece
9
Add tomato paste and pressed garlic. Mix well.
- Tomato paste: 70 g
- Garlic: 2 cloves
10
Add cabbage, water, mix, and simmer covered for about 30 minutes.
- White cabbage: 700 g
- Water: 150 ml
11
Return the hearts to the pot, season with salt and pepper, mix, and simmer together for another 5-7 minutes.
- Chicken hearts: 850 g
- Salt: to taste
- Ground black pepper: to taste
12
Serve the solyanka with hearts hot.
