Stewed heart with vegetables

Wash the heart, fill it with cold water and leave for 2-3 hours, changing the water occasionally. Wash again, place in boiling water and simmer for 1.3-2 hours. Add salt half an hour before cooking is done.

Make the sauce. Wash and chop the tomatoes finely. Mince the onion and garlic. Place the vegetables in a pot, add 0.5 cup of water, bay leaf, and sugar. Season with salt and pepper. Cook for 5 minutes on low heat. Let it sit for 30 minutes, then strain through a sieve. Cool down. Add cream and mix.

Place the cooked heart in cold water for 10-15 minutes. Then slice it thinly (slice against the fibers). Pour with the prepared sauce.

Wash, peel, and slice the potatoes, carrots, and onions. Cut the pepper into medium strips. Heat vegetable oil in a pan, add the vegetables, and fry until half-cooked.

Mix the sautéed vegetables with pieces of boiled heart in sauce. Season to taste, add parsley, stir and simmer covered for 15-20 minutes on low heat until the vegetables are cooked.