Chicken Hearts Braised in Sour Cream

If desired, use a knife to trim the fat and vessels from the hearts. This is a fairly time-consuming task, and I'd recommend doing it only if you have a lot of patience (like I do). Then rinse the hearts thoroughly.

Peel the onion and chop it finely.

Peel the carrots and grate them on a fine grater.

Add vegetable oil to a preheated skillet. Cook the chicken hearts for a couple of minutes, turning them continuously.

Add the onion and carrots, and stir to combine. Cook for 15–20 minutes, until the hearts and vegetables are tender.

Season with salt and pepper. Add the tomato paste and sour cream, and stir to combine.

Cover and simmer over low heat for 10 minutes.

These braised chicken hearts go great served with mashed potatoes, pasta, or buckwheat.