Vegetable stew with chicken hearts and tomatoes
Description
Vegetable stew is traditionally considered a summer dish, but it can be prepared any time of year when vegetables are available (even frozen ones). In our case, only eggplant and tomatoes are frozen. Vegetable stew with chicken hearts and tomatoes is a great option for a hearty dinner or family lunch. This dish is light yet filling, and its health benefits go without saying.
Instructions
- 1
Step 1
1. Stewed chicken hearts turn out to be unusual, tasty, and filling. Wash them thoroughly and remove all unwanted parts. Cut them into rings or in half lengthwise (as you prefer), then place them into a heated frying pan with vegetable oil.
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Step 2
2. Fry them over medium heat, stirring constantly. Add salt and spices halfway through frying.
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Step 3
3. The hearts will release a little juice. Fry them until it evaporates.
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Step 4
4. Then add the finely chopped onion and carrot. Mix and fry for a couple more minutes, stirring constantly.
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Step 5
5. When the hearts turn slightly browned, transfer them to the container in which you will stew the ragu. Next, the potatoes. Cut them into cubes, then fry until partially cooked over medium heat. After that, also add them to the hearts in the pot.
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Step 6
6. Slice the pepper and add it to the pot without frying.
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Step 7
7. I used frozen eggplants, but this didn't affect the taste of the finished dish at all. We need to fry all the vegetables until golden brown.
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Step 8
8. I sautéed the zucchini together with tomato puree (you can use fresh tomatoes or, as a last resort, tomato paste).
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Step 9
9. At the very end, add fresh herbs (in our case, green onions and dill).
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Step 10
10. Add salt, spices to taste, and one glass of water. Then place over low heat and simmer until done (about 25 minutes). Add more water if necessary.
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Step 11
11. Vegetable stew with chicken hearts and tomatoes is equally delicious hot or cold. Enjoy!