Ingredients portion 8
Chicken hearts 300 g
Water 2 l
Onions 100 g
Carrots 80 g
Celery stalk 80 g
White cabbage 200 g
Potatoes 200 g
Paprika 1 teaspoon
Dried dill ⅓ teaspoonfuls
Laurel leaf 1 piece
Dried coriander ⅓ teaspoonfuls
cumin ½ teaspoon
Sugar ½ teaspoon
Vegetable oil 1 tablespoon
Lemon to taste
Salt to taste
Greens to taste
Sour cream to taste
Cooking instructions 1 hour and 30 minutes
1 Prepare all the ingredients.
2 Cut off the vascular debris from the hearts and rinse thoroughly.
3 Put the hearts in a saucepan, pour cold water over them and put on the fire.
4 When foam appears, remove it, reduce the heat and simmer the meat for 1 hour. The hearts should be as soft as boiled beef.
5 Shred the cabbage, dice the potatoes.
6 When the hearts are cooked, salt the stock and add the potatoes.
7 Slice the carrots, onion and celery into julienne strips and fry in vegetable oil until soft.
8 When the stock comes to the boil again, add the cabbage, stir and bring the stock back to the boil.
9 Add all the spices and vegetable roast.
10 Cook the soup over a low heat until the potatoes are soft. At the end, add the sugar and lemon juice to taste.
11 Allow the soup to stand and serve with the herbs and sour cream. 
