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Russian · Main dishes
Chicken Hearts with Buckwheat and Vegetables
A hearty main dish of chicken hearts stewed with buckwheat and vegetables. Perfect for lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Rinse the chicken hearts thoroughly, trimming away any excess veins.
2
Heat oil in a Dutch oven or deep skillet. Sauté the chicken hearts with the minced garlic for 3 to 4 minutes.
3
Add the chopped onion and cook until golden, then toss in the grated carrot and cook until the vegetables are tender.
4
Rinse the buckwheat and add it to the hearts and vegetables. Pour in 400 ml of water, cover, and simmer over low heat for 15 to 20 minutes.
5
Just before serving, stir in a pat of butter and garnish with fresh herbs.
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