Heart Soup Recipe

Heart soup-a dish that may sound unconventional, yet it’s an incredibly nutritious and flavorful delicacy in many cultures around the world. The thought of cooking with organ meats, like the heart, might seem strange to some, but when prepared properly, it’s an absolute powerhouse of flavor and health benefits. Heart soup is not just a hearty meal, it’s also a versatile, nutrient-packed dish that can be customized to fit various tastes.

When prepared right, heart meat can be tender, savory, and full of deep, rich flavors. It’s high in protein, iron, and a range of other essential nutrients that make it an excellent choice for anyone looking to incorporate organ meats into their diet. Plus, using the heart in a soup means you get a long, slow-cooked broth that’s filled with all of those wonderful nutrients. Whether you’re a seasoned chef or a newbie in the kitchen, heart soup is a dish that’s worth trying.

Heart Soup Recipe

This heart soup recipe is rich, satisfying, and an absolute treat for anyone who enjoys deep, bold flavors. It’s inspired by classic slow-cooked recipes that really allow the heart’s natural flavors to shine. Here’s how to make a heart-warming bowl of soup that will have everyone asking for more.

Ingredients Needed

• 2 beef hearts (trimmed, cleaned, and chopped into bite-sized pieces)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 3 carrots (peeled and sliced)
• 3 celery stalks (chopped)
• 1 large potato (peeled and diced)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups beef broth (or chicken broth for a lighter flavor)
• 1 tablespoon olive oil (or butter for richness)
• Salt and pepper (to taste)
• 1 tablespoon apple cider vinegar (for a touch of acidity)
• 2 tablespoons fresh parsley (chopped for garnish)
• 1 cup of chopped greens (spinach, kale, or Swiss chard)

Optional: Add a pinch of chili flakes if you like a bit of heat in your soup.

Cooking Instructions

1. Prepare The Heart

   • Begin by thoroughly trimming and cleaning the beef hearts. Remove any veins and excess fat to ensure the heart meat is tender.
   • Once cleaned, chop the heart into bite-sized cubes, ensuring that the pieces are uniform in size for even cooking.

2. Sauté The Aromatics

   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion and minced garlic, sautéing for 5-7 minutes until softened and fragrant. Stir occasionally to avoid burning.

3. Cook The Heart

   • Add the chopped heart to the pot, letting it brown slightly. Cook for about 10-15 minutes, stirring frequently. This step helps develop flavor, so don’t rush it!

4. Add The Vegetables

   • Once the heart is browned, add in the carrots, celery, and potato. Stir to combine.
   • Toss in the thyme, rosemary, and bay leaf. These herbs are key to infusing the broth with an earthy, aromatic taste.

5. Simmer

   • Pour in the beef broth, ensuring the ingredients are covered. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for at least 1.5 to 2 hours, or until the heart is tender and the flavors have melded together.

6. Season The Soup

   • After simmering, taste and adjust the seasoning with salt, pepper, and apple cider vinegar. The vinegar adds a slight tang, which helps balance the richness of the heart.

7. Add The Greens

   • In the final 10 minutes of cooking, stir in the chopped greens (spinach, kale, or Swiss chard) and let them wilt into the soup.

8. Serve

   • Once everything is cooked through, remove the bay leaf, and ladle the soup into bowls. Sprinkle freshly chopped parsley on top for a burst of color and freshness.

Ingredient Insights

• Beef Heart: The star of the show! Beef heart is lean yet flavorful, rich in protein, iron, and B vitamins like B12. It’s more affordable than many cuts of beef, and its dense texture holds up well in slow-cooked recipes like soup. When cooked properly, the heart becomes incredibly tender and takes on the flavors of the broth.
• Carrots and Celery: These vegetables are often called the “mirepoix” (in French cuisine), a trio that forms the base of many soups and stews. Their natural sweetness balances the hearty flavors of the heart, creating a more rounded taste profile.
• Bay Leaf, Thyme, and Rosemary: These herbs are commonly used in slow-cooked dishes to infuse the broth with fragrance. The bay leaf adds a subtle depth, while thyme and rosemary bring earthy notes that complement the richness of the heart meat.
• Apple Cider Vinegar: Adding a touch of acidity to any rich dish helps cut through the fat and enhances the overall flavor profile. A splash of apple cider vinegar does this beautifully, adding a gentle tartness without overpowering the other flavors.
• Greens: Spinach, kale, or Swiss chard are added for color, texture, and additional nutrients. These leafy greens contribute fiber, vitamins, and a slight bitterness that contrasts nicely with the soup’s richness.

Expert Tips

• Tenderizing the Heart: If you’re worried about the heart being tough, you can marinate it overnight in a mixture of vinegar, oil, and herbs. This will help break down the fibers and tenderize the meat even more before cooking.
• Slow Cooking: The longer you cook the heart, the more tender it will become. Consider using a slow cooker if you want a hands-off method to prepare this soup. Cook on low for 6-8 hours, and you’ll end up with an incredibly tender and flavorful dish.
• Using Beef Bones: If you want an even richer broth, try adding beef bones to the soup. You can simmer them along with the heart for a few hours before straining them out. This will give your soup a deeper, more complex flavor.
• Freezing Leftovers: Heart soup freezes well, so don’t be afraid to make a large batch. Just allow the soup to cool completely, then transfer it to airtight containers for up to three months. Reheat gently on the stove or in the microwave.

Recipe Variations

• Spicy Heart Soup: For those who like a little heat, add a teaspoon of chili flakes or a chopped jalapeño to the soup while sautéing the onions and garlic.
• Tomato-Based Heart Soup: If you prefer a more robust, slightly tangy flavor, try adding 1-2 cans of crushed tomatoes to the broth for a tomato-based version of this soup.
• Heart and Bean Soup: Add a can of white beans (like cannellini or great northern) to the soup towards the end of cooking. This will not only bulk up the soup but also introduce a creamy texture and mild flavor that complements the heart.
• Herbed Heart Soup: For a different spin, try using a mix of fresh herbs like parsley, dill, and tarragon for a fresh, zesty version of the soup.

Final Words

Heart soup is not only an adventurous dish but also an incredibly nourishing one. It’s a way to embrace whole-animal cooking, make use of often-overlooked cuts, and turn them into something truly spectacular. The heart, being rich in protein, iron, and essential nutrients, is a wonderful addition to any diet, and when prepared properly, it adds a depth of flavor that can’t be matched by more common cuts of meat.