Soup of chicken hearts

For this recipe you will need:

 

     Water - 1.5 liters
     Chicken heart - 300g
     chanterelles, fresh or canned - 100g
     green onions - 2.
     Potatoes - 2.
     Pimento (peas) - 6 pcs.
     Cloves - 2.
     semi-sweet white wine - 100 ml
     olive oil - to taste
     salt pepper - to taste.




Heart Wash, remove excess blood, dry and cut into quarters crosswise. In a pan pour a little olive oil, put it on the fire a little above average, put hearts and lightly fry, boil off excess liquid. When the moisture evaporates, reduce heat to medium. When hearts begin to fry, add the chopped onion and fry for a few minutes together.

Then add 1.5 liters of boiling water, allow the water to boil and put the chopped potatoes. Cook for 5 minutes, then reduce the flame, add the chanterelles, allspice, cloves (optional), and pour the wine. Boil for 5 minutes, add salt and pepper, remove from heat, cover.

Soup of chicken hearts have for 20 minutes.