- bunch Dill - 1 piece
- Carrot - 1 piece
- Hearts of turkeys - 500 Grams
- Salt and Pepper - - To taste
- Vegetable oil - 30 milliliters
- Onions - 1 Piece
- Garlic - 2 Teeth
1. First of all, we save carrots and onions. To do this, we clean carrots and onions, wash them, pour a little vegetable oil into the frying pan, warm up, and save them. Minutes two, on small fire vegetables stew, constantly thus, stirring (they should be impregnated with oil). 2. Choose a heart for cooking dishes very carefully. If the heart is chilled, then this option will be the best for cooking, since the blood in such cases does not have time to fold inside the hearts, although the frozen hearts will also be suitable for cooking. Ice on the hearts should not be. They should be the same color and even. Cut the hearts in half, remove the tubes. Then we wash the meat well. 3. Rinse and finely chop dill. Finely chop the garlic, you can use garlic. 4. Put the hearts in the cauldron, and forty minutes, with the lid closed, stew. The fire should not be great. We add pepper, greens, garlic and salt. After about five minutes, we turn it off. The dish is suitable for any side dish.
Servings: 4