Salad with heart and green peas

A salad is being prepared with a heart boiled in a fragrant broth. The pork heart becomes soft, tender and together with boiled eggs, canned peas and fried carrots creates a rich flavor composition.

Ingredients

• Pork heart, fresh or frozen - 500 g
• Canned green peas - 200 g
• Chicken eggs - 240 g (4 pcs.)
• Carrots - 150 g (1 medium root vegetable)
• Onion - 150 g (1 small onion)
• Vinegar 9% - 30 g (2 tablespoons)
• Garlic - 10 g (2 cloves)
• Greens (green onions, parsley, etc.) - 30 g
• Vegetable oil - 15 g (1 tablespoon)
• Mayonnaise - 3-4 tbsp. l.
• Salt
• Sugar
• Ground black pepper
• Bay leaf
• Black peppercorns

Directions

1. Wash the pork heart, cut into small pieces and clean, removing large vessels and visible fat.
2. Put hard-boiled eggs on one burner. And on the other, in a large saucepan with cold water (2-3 l), - pieces of offal.
3. Water with a heart will quickly become cloudy during the first cooking, therefore, as soon as it boils, drain it, if necessary, rinse the pan from plaque, after removing the pieces of the heart into a separate container. Again fill the heart with the same volume of water and cook over medium heat for half an hour.
4. Remove the saucepan with boiled eggs, drain the hot water from them and fill them with cold.
5. Peel the onion and cut into quarter or half rings.
6. Place the onion in any container and fill it with boiled or just drinking water.
7. Pour 100 ml of clean water (half a glass) into a faceted glass and add vinegar, sugar and salt.
8. Drain the water in which the onion rings were soaked and pour the freshly prepared marinade over them. Cover the bowl with a lid and let the onions marinate for 2 hours.
9. If the heart has already boiled for half an hour, change the water a second time and again set the heart to boil for an hour until it becomes soft. About half an hour before readiness, add a dozen black peppercorns, salt and a few bay leaves to the broth.
10. In the meantime, peel and cut into strips or grate the carrots on a vegetable grater.
11. Lightly fry it in vegetable oil.
12. Cool the finished offal and cut into neat sticks.
13. Peel the eggs from the shell and cut them into cubes of any size.
14. Chop up the greens.
15. Finely chop the garlic.
16. Drain liquid from peas.
17. Place all ingredients in a large salad bowl.
18. In a salad of eggs, hearts, carrots, peas, add mayonnaise, salt, black pepper, fresh seasonings to taste. Stir carefully. Let the finished salad with a heart brew for an hour and a half.