A few years ago I had to go to the hospital for a long time. I think you understand that the time spent within its walls dragged on very slowly, and it was difficult to call it joyful. And yet I was looking forward to every next Friday, because on this day for lunch we were always offered horns and chicken hearts in sour cream. Yes, it sounds a little silly, but, nevertheless, the “Friday” dinner has always remained my brightest memory of this hospital. When I checked out from there, I was surprised to find that I miss this simple but very tasty dish. Memories of a hospital dinner did not come from my head; when I thought about it, I had to swallow saliva. And I decided to include it in my regular diet. It turned out that cooking it is very simple. Moreover, chicken hearts in sour cream are perfectly suitable for any side dish - rice, pasta, various cereals, potatoes. The recipe is listed below.
Rinse the chicken hearts thoroughly first, and even better soak for half an hour in slightly salted water. If this is not done, then in finished form, chicken hearts in sour cream may slightly bitter. Then fry the grated carrots with finely chopped onions in a pan until half cooked. Add chopped bell peppers, stew vegetables under cover for five minutes. Now you can put the hearts in a pan. For two minutes, fry the hearts over high heat so that they are covered with a golden crust. Everything, the fire can be reduced, add three tablespoons of sour cream and cover the pan. It is not necessary to extinguish the dish for long, about twenty minutes, otherwise the hearts will be “zaduyut” and it will be very difficult to chew. Five minutes before cooking, add the finely chopped greens - parsley, dill, green onions and season the masterpiece of the hops-suneli. That's all! A hearty, nutritious, aromatic and very tasty dish is ready.
Well, those whose stomach is indignant at the mere mention of fatty, spicy and fried, I can recommend chicken hearts in the oven. It’s not difficult to cook them. Spread raw grated carrots, onions in rings on the bottom of the baking dish in layers, then coat the layer with sour cream and lay the hearts. Then cover them with another vegetable layer, pour a little water and put in a preheated oven. Bake hearts for about 40 minutes. Everything is very simple and at the same time tasty and juicy. By the way, this option is allowed in the menu even for those who follow a strict diet in a hospital. Firstly, because when baking in the oven, the dish retains up to 80% of the nutrients. Secondly, this method does not require the addition of oil - that is, the calorie content of such a dish is sharply reduced, as well as the risk of exacerbating diseases of the gastrointestinal tract. Thirdly, your liver will tell you a huge and almost human “thank you” for the fact that it does not have to process excess dirt. Well, if you use buckwheat as a side dish, then in one meal you will receive the necessary daily intake of iron and vitamin B12.
It is in the liver, hearts and kidneys that the elements that restore and normalize the composition of our blood are contained. Therefore, chicken hearts in sour cream are recommended for pregnant obstetrician-gynecologists during the second trimester of pregnancy. Very often during this period, anemia is observed in pregnant women, they require an increased amount of iron. Well, milk protein, which is so much in sour cream, helps their baby develop correctly and in a timely manner. By the way, future mothers prefer the recipe for hearts in the oven, as they are advised to avoid fried foods. But if you are one of those lucky ones whose stomach can even digest the spacecraft lining, enjoy my recipe for hearts stewed with vegetables in a skillet and treat your friends. I assure you, they will be very satisfied.