Turkey Hearts in Sour Cream
A really tasty dinner for offal lovers. Turkey hearts in sour cream are especially good with grains of all kinds — buckwheat, barley, wheat, or rice. They also pair well with potatoes and with boiled or roasted vegetables. Turkey hearts have a wonderful flavor and are very good for you.
Alina
Recipe author
Turkey Hearts in Sour Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 %
13 g
Fats 33 %
8 g
Carbohydrates 13 %
3 g
150 kcal
GI:
67
/
0
/
33
- Cut the hearts in half, trim out the excess fat, then rinse them in a colander and let the liquid drain. You can lightly pat them dry with a paper towel. 2. Peel and finely chop the onion (you can also cut it into half-moons). 3. Heat a skillet with vegetable oil, add the hearts, and fry for a couple of minutes, stirring. 4. Add the onion and fry everything together until the onion turns translucent. 5. Pour in enough water to cover the hearts, season with salt, and cook for 10 minutes, covered, over moderate heat. 6. Finely chop the dill, which you've washed and dried ahead of time. 7. Stir the sour cream into the pan, sprinkle in the flour and the ground black pepper, add the dill, mix everything together, and keep it on the heat for a few more minutes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream 30% fat - 340 kcal/100g
- Sour cream 25% fat - 284 kcal/100g
- Sour cream 20% fat - 210 kcal/100g
- Sour cream 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Krupchatka flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Turkey heart - 128 kcal/100g
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