Vegetable soup with chicken hearts
WHAT YOU WILL NEED
From ingredients
12 products
Spices & Flavorings
Cooking Fat
Liquid
Broth
Offal
Cheese Addition
Fresh Herbs (Garnish)
SIMPLE PROCESS
Step by step recipe
The secret to this soup is proper veggie prep. Blanch the cauliflower for 1 minute to keep it firm and prevent mushiness. Sautéing the vegetables first unlocks their natural sweetness and depth. Chicken hearts should be boiled separately until tender (about 20 minutes) before adding to the soup – they become soft and delicate. Add the processed cheese at the very end so it melts completely, giving the broth a creamy texture. Add fresh herbs only when serving to preserve their brightness.
Blanch the cauliflower
Break the cauliflower into florets, cover with water, bring to a boil, and cook for 1 minute. Drain and set aside.
Sauté the vegetables
Finely chop the onion and sauté in olive oil until translucent. Add chopped bell pepper, white cabbage, diced tomato, minced garlic, and the blanched cauliflower. Sauté everything together for 5–7 minutes over medium heat.
Transfer to a pot with broth
Transfer the sautéed vegetables to a large pot. Add chicken broth (1 liter) and water (300 g), then add the diced processed cheese and pre-boiled chicken hearts. Bring to a boil.
Cook until vegetables are tender
Simmer the soup over medium heat for 5–7 minutes until all vegetables are soft. The cheese should be fully melted. Season with salt and pepper to taste.
Serve with fresh herbs
Remove from heat and let it rest for 5–10 minutes. Garnish with fresh herbs (dill, parsley, green onion) before serving.
CHEF'S TIP
Blanch the cauliflower
Drop the florets into boiling water for 1 minute, then drain. This removes any bitterness and keeps them firm.
Prep the chicken hearts
Wash hearts thoroughly, trim fat and blood clots. Boil in salted water until tender, about 20–25 minutes, before adding to the soup.
Add melted cheese to hot broth
Cut the cheese into small cubes and stir into the simmering broth until completely dissolved – this creates a velvety texture.
Use good-quality broth
Homemade chicken broth adds richness. If using store-bought, choose a low-sodium, additive-free version.
SUBSTITUTIONS
Add your taste
- Chicken hearts → gizzards or breast Replace with equal weight of chicken gizzards (longer cooking) or diced chicken breast – the soup becomes less gamey but remains filling.
- Skip the processed cheese (lighter version) Omit the cheese – calories drop, and the soup stays delicious thanks to the vegetables and broth. Add a dollop of low-fat sour cream when serving.
- Cauliflower → broccoli Broccoli works great as a substitute, but blanch for 2–3 minutes as it's denser.
- Make it heartier with potatoes Add 1–2 diced potatoes with the vegetables – increase cooking time to 15 minutes for a more substantial soup.
HOW TO STORE
How to Store Vegetable Soup with Chicken Hearts
Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water if it thickens. You can freeze the soup without the herbs – add fresh herbs after thawing. Thaw slowly in the fridge or gently on the stovetop.
GOOD TO KNOW