How to make turkey heart soup
Products
Turkey hearts - half a kilo
Egg noodles - half a cup
Celery - 2 stalks
Carrots - 2 medium-sized
Shallots - 1 piece
Black peppercorns - 5 pieces
Bay leaf - 1 leaf
Dill - 1 bunch
Salt to taste
How to make turkey heart soup
Defrost and rinse the turkey hearts thoroughly. Place the turkey hearts in a saucepan and cover with water (4 liters). Bring the turkey hearts to a boil. Add pepper and lavrushka to the broth, salt and cook for 40 minutes. Put the turkey hearts out of the broth with a slotted spoon, cool slightly and cut into cubes.
Wash the vegetables and cut into small cubes. Put all vegetables in broth, salt and cook for 20 minutes. Add noodles and cook for 3-5 minutes (depending on the type of noodles). Serve the soup sprinkled with finely chopped herbs.
Hearts with vegetables
ProductsTurkey hearts - half a kilo
Cauliflower - Half a small head of cabbage or a packet of frozen cauliflower.
Zucchini - 1 medium size
Tomato - 1 piece
Bow - 1 head
Carrots - 1 large or 2 small
Olive or sunflower oil - 3 tablespoons
Sour cream - 5 tablespoons
Salt, pepper, herbs, sour cream - to taste
Cooking turkey hearts with vegetables
Finely chop the onion and carrots (carrots can be grated on a coarse grater), fry for 5-7 minutes until the onions are golden brown. Cut the hearts in half, add to the onions and carrots in a skillet. Add cauliflower and zucchini, season with salt, simmer for 20 minutes with water. Add sour cream, stir, simmer for another 3-4 minutes.
Boiled turkey heart salad
ProductsTurkey hearts - 0.3 kg.
Bow head
Soy sauce - 2 tablespoons
Salad - bunch
Cucumbers - 2 medium pieces
Avocado - 1 pc.
Sunflower oil - a couple of tablespoons
Salt and pepper to taste
Turkey Heart Salad Recipe
Wash the turkey hearts, dry and cut into 4 pieces. Fry in a pan for 7 minutes, stirring occasionally, add soy sauce, season with salt and pepper. Place the turkey hearts from the skillet and fry the chopped onion rings in the remaining sauce in the skillet.
Tear lettuce leaves into a salad bowl, mix with turkey hearts and sauteed onions, add finely chopped cucumber and avocado. Interfere. Serve in an avocado peel.