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Zucchini soup beef heart

Beef Heart Soup

Looking for something new? Give this soup a try. Beef heart is an organ meat rich in vitamins and beneficial trace minerals that help keep these nutrients in balance in the body. As with any organ meat, how much good it does comes down to the quality of the meat and how often you eat it.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Beef heart

500

Potatoes

300

Rice

100

Carrot

Onion

Tomato paste

Vegetable oil

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 20 % 2 g

Carbohydrates 50 % 5 g

46 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

Gather your ingredients. For beef heart soup you'll need: beef heart, potatoes, onion, carrot, tomato paste, bay leaf, vegetable oil for frying, ground black pepper, and salt.
Step 2:

Peel the potatoes and cut them into cubes.
Step 3:

Peel the carrot and grate it on the coarse or medium side of a grater.
Step 4:

Pour clean water into a pot, drop in a whole onion, set it over the heat, and bring to a boil. Some recipes say you can cook the soup in the very same water (or broth) the heart was boiled in. But that doesn't seem quite right to me — it's hard to flush out all the chambers of the heart, so the broth can darken with bits of leftover blood. That's why I prefer to discard the heart's cooking liquid and make the soup with fresh water.
Step 5:

Rinse the rice thoroughly.
Step 6:

Add the potatoes and rice to the boiling broth, along with the bay leaf. Bring back to a boil and cook over medium heat for about 15 minutes.
Step 7:

Wash the beef heart well, soak it in cold water for 30 minutes, and rinse again. Boil it in salted water with a few allspice berries for about 1.5 hours, until tender. Remove the heart from the broth and cut it into cubes.
Step 8:

Heat the vegetable oil in a skillet and fry the pieces of beef heart for about 5 minutes.
Step 9:

Add the carrot to the heart and fry everything together for another 2–3 minutes.
Step 10:

Add the tomato paste.
Step 11:

Fry everything together for another 2–3 minutes.
Step 12:

Add the fried beef heart and carrot to the soup. Cook everything together for another 5–7 minutes. Season the soup with salt and pepper.
Step 13:

Take the pot off the heat and let the soup rest, covered, for 10–15 minutes.
Step 14:

Then ladle the soup into bowls. Enjoy!

Eaten regularly, beef heart offers a range of benefits: A stronger cardiovascular system — the zinc it contains supports stronger heart muscle and blood-vessel walls, while magnesium helps steady the heartbeat. Better mineral balance — the mix of trace and macro minerals in this organ meat helps the body recover from illness faster and keeps mineral levels in balance. Greater stress resilience — its B vitamins help you cope with mental strain more easily and ward off chronic fatigue. A healthier look — the vitamins and minerals strengthen nails and hair and improve the skin and complexion. Muscle recovery and growth — rich in protein, it helps muscles grow and bounce back after exertion when eaten regularly. Better blood — its iron raises hemoglobin and the oxygen it carries. Stronger immunity — vitamins C and B6 along with chromium boost tissue repair, so the body resists infections and viruses better. Beef heart is also well suited to a weight-loss diet, since it's low in calories: its high protein content helps you shed pounds without losing muscle, targeting only fat. These benefits apply to women and men alike.