Poultry in Ukraine was wide spread and almost in every household in village were hens. Although earlier Ukrainians didn’t eat poultry meat, including chicken hearts, every day but usually on hollidays, especially Winter and Easter Hollidays.
Traditional Recipe for Ukrainian dish Chicken hearts and gravy of sour cream with vegetables and greenery from Etnocook is very simple, and popular.
Chicken hearts are often prepared with sour cream, are very tender, delicious. This Ukrainian ethnic recipie of stewed Chicken hearts allow the dish to have a wonderful taste a delicate flavor and aroma.
- if the sauce is too thick, you can add 2-3 tablespoons of chiken broth (can be used from boiled chicken hearts)
- to make the sauce thicker add while stewing 1 tbsp of flour or potato starch
- stewed chicken hearts are suitable for the preparation of any of the first, second dishes, snacks, and can be a separate dish
- chicken hearts - 500 g
Chicken hearts are a very good source of protein, the B vitamins (B12), riboflavin, zinc, selenium, iron, folate, magnesium, manganese, phosphorus, potassium, sodium and copper.
- water - 2 l
- onion - 1
- sour cream - 250 g
Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria
- vegetable oil (sunflower oil) - 50 g
- garlic - 2-3, to taste
- salt - to taste
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- greenery - to taste
- black pepper - to taste
- bay leaf - to taste
- carrot - 50 g
Chicken hearts rinse in cold water. Cut off excess fat and blood vessels from chicken hearts. Put chicken hearts into a pot, fill with cold water, bring to a boil, put the small fire, add the optional salt, black pepper and bay leaf and cook for 10 minutes.
Broth filter into a separate pot. Chicken hearts rinse in cold water and cut along or across on two or three parts.
Peel off the dry skin of onions and garlic, cut them into small pieces.
Stew onion and garlic in the pan in hot oil until lightly browned. Add chicken hearts in pan with onions, simmer over low heat in a tightly closed lid ~ 15 min., stirring from time to time.
Add the grated carrots on a fine grater, fold, simmer another 5 minutes. Add the sour cream, carefully fold, salt to taste, simmer on low heat under the lid closed for another 5 minutes, don’t forget stirring.
Serve the traditional Ukrainian dish Chicken hearts stewed in sour cream with greenery. Chicken hearts with sour cream gravy are perfect with dumplings and vegetable dishes.