Soup with chicken hearts and buckwheat
4 servings
50 minutes
Chicken heart and buckwheat soup is a cozy dish of Russian cuisine that warms the soul and body. Its history roots in peasant food traditions where simple and nutritious ingredients combined for a harmonious taste. Chicken hearts add richness to the soup while buckwheat provides softness and tenderness. The broth is filled with aromas of vegetables, black pepper, and chicken spices, creating a rich flavor with a hint of spiciness. Potatoes make the dish hearty, while herbs and sour cream add freshness and creaminess. This soup is an ideal choice for cold days—nourishing and warming. It is served for lunch or dinner, enjoying every spoonful—hearty, homemade, and cozy.
1
Wash the chicken hearts, trim excess fat, cut each in half without going all the way through, remove blood clots.
- Chicken hearts: 500 g
2
Cut the carrot into cubes.
- Carrot: 1 piece
3
Chop the onion finely.
- Onion: 1 head
4
Fry chicken hearts in vegetable oil for 5-7 minutes.
- Chicken hearts: 500 g
- Vegetable oil: 20 ml
5
Add chicken seasoning during the frying process.
- Chicken seasoning: to taste
6
Add chopped onion to the hearts.
- Onion: 1 head
7
Add the carrots. Stir and simmer covered until the vegetables are soft.
- Carrot: 1 piece
8
Boil the sliced potatoes in meat broth.
- Potato: 4 pieces
- Broth (stock): 1.5 l
9
Place chicken hearts with vegetables in the pot with broth.
- Chicken hearts: 500 g
- Carrot: 1 piece
- Onion: 1 head
10
Rinse the buckwheat.
- Buckwheat groats: 100 g
11
Add grains to the soup.
- Buckwheat groats: 100 g
12
Add a few black peppercorns.
- Black peppercorns: to taste
13
Salt to taste and cook until the buckwheat is ready (but do not let it overcook).
- Salt: to taste
14
Serve with sour cream and finely chopped greens.
- Dill: to taste
