Tomato chicken heart soup

Ingredients for 6 servings:

• 500 g chicken hearts
• 200 g carrot(s)
• 300 g bell pepper(s)
• 200 g mushrooms
• 150 g shallot(s)
• 400 g beefsteak tomatoes
• 500 ml tomato(s), pureed
• 15 g ginger
• 1 liter vegetable broth (e.g. made from washed vegetable leftovers without salt)
• 2 tbsp tomato paste
• 2 tbsp paprika paste, mild
• 50 ml soy sauce, dark
• 1 tbsp paprika powder, sweet
• 1 small bay leaf
• 1 tsp peppercorns
• 10 grains of allspice
• Salt
• Clarified butter for frying

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes

hearty and spicy in taste

Halve the hearts, wash them, and remove any blood vessels. Peel the carrots and slice them into thin sticks. Peel the bell peppers, remove the cores, and cut them into sticks. Clean and slice the mushrooms. Clean and dice the shallots. Clean and grate the ginger. Fillet the beef tomatoes. Make a broth from the leftover vegetables, the crushed peppercorns, the allspice, and the shredded bay leaf, but without salt. In a roasting pan, fry the hearts with the paprika in a little clarified butter. Remove them and set aside. Sauté the vegetables in the frying fat. Starting with the carrots, add the bell pepper sticks five minutes later. Then add the mushrooms and shallots. Add the tomato and bell pepper paste and let it caramelize slightly. Once the mixture has browned, add the tomato fillets, the passata, and the soy sauce, and then deglaze the ragù with the vegetable broth. Finally, add the hearts back in and cook everything together until tender. Simmer over low heat for about 40 minutes. Season with salt before serving and garnish with parsley or similar if desired.