Slovenian chicken hearts and pearl barley stew

Ingredients for 4 servings:

• 5 tbsp oil
• 700 g heart(s) (chicken hearts) or gizzards or 350 g each, washed, cleaned
• 3 medium-sized onions, finely chopped
• 2 medium-sized garlic cloves, finely chopped
• 1 bunch soup vegetables (celery, 1 carrot, leek, parsley), chopped
• 125 g pearl barley, medium
• some tomato(s), pureed or tomato paste
• 2 tbsp flour for binding
• some salt and pepper
• n. B. water
• possibly Vegeta or Maggi
• possibly cayenne pepper or chili peppers
• n. B. Potato(s), diced, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

ideal for the cold season – tastes good warmed up too.

Sauté the onions in oil until translucent, then add the garlic. When everything is lightly browned, add the cleaned chicken giblets. Season and simmer for about 30 minutes. Add a little water if needed. Then add the finely diced celery and sliced ​​carrot (1 medium carrot is enough, otherwise it will be too sweet) and cook for 5 minutes. Add the pearl barley and then 2 tablespoons of flour to thicken. Stir and simmer gently for about 3-5 minutes to remove the flour taste. Add the passata or tomato paste, followed by 1 large coffee cup of water. Stir and bring to a boil. Slowly add enough water until you get the consistency you want. Some people like it thicker, others more liquid, and season to taste. After adding the water, keep waiting until it starts to boil, as it thickens after boiling. Simmer gently for about 35-45 minutes. Stir frequently, as the pearl barley tends to stick to the bottom. Finally, add the leeks, which have been thinly sliced ​​or finely chopped. Let them simmer briefly. This goes best with fresh rye bread. If you like, you can also add finely chopped potatoes when adding water the first time; this will make the dish more filling.