Boil turkey hearts for 15-20 minutes.
How to cook turkey heart soup
Products
Turkey hearts – half a kilo
Egg noodles – half a cup
Celery – 2 stalks
Carrots – 2 medium
-sized Shallots – 1 piece
Black peppercorns – 5 pieces
Bay leaf – 1 leaf
Dill – 1 bunch
Salt – to taste
How to cook soup with turkey hearts
Defrost and thoroughly wash the turkey hearts. Put the hearts of the turkey in a saucepan and pour water (4 liters). Bring the turkey hearts to a boil. Add pepper and lavrushka to the broth, salt and cook for 40 minutes. Put the turkey hearts out of the broth with a slotted spoon, cool slightly and cut into cubes.
Wash vegetables and cut into small cubes. Put all the vegetables in the broth, salt and cook for 20 minutes. Add noodles and cook for another 3-5 minutes (depending on the type of noodles). Serve the soup sprinkled with finely chopped herbs.
Hearts with vegetables
Turkey Heart Products
– half a kilo Cauliflower – half a small head or a bag of frozen cauliflower.
Zucchini – 1 medium size
Tomato – 1 piece
Onion – 1 head
Carrots – 1 large or 2 small
Olive or sunflower oil – 3 tablespoons
Sour cream – 5 tablespoons
Salt, pepper, herbs, sour cream – to taste
Cooking turkey hearts with vegetables
Finely chop the onion and carrot (carrots can be rubbed on a coarse grater), fry for 5-7 minutes until the onion is golden brown. Cut the hearts in half, add to the onions and carrots in the pan. Add cauliflower and zucchini, salt, simmer for 20 minutes with the addition of water. Add sour cream, mix, simmer for another 3-4 minutes.
Boiled turkey heart salad
Products
Turkey hearts – 0.3 kg.
Onion head
Soy sauce – 2 tablespoons
Salad – bunch
Cucumbers – 2 medium pcs.
Avocado – 1 pc.
Sunflower oil – a couple of tablespoons
Salt and pepper – to taste
Recipe for turkey heart salad
Wash, dry and cut turkey hearts into 4 pieces. Fry in a pan for 7 minutes, stirring, add soy sauce, salt and pepper. Remove the turkey hearts from the pan and fry the onion sliced into rings in the pan with the remaining sauce.
Tear lettuce leaves into a salad bowl, mix with turkey hearts and fried onions, add finely chopped cucumber and avocado. Interfere. Serve in the skin of an avocado.