Cut out the veins of the hearts and fry in vegetable oil for 10 minutes over high heat.
Then add the onion, cut into half rings, as well as carrots, bell peppers, cut into small cubes. If it is necessary to add a little water, reduce the heat and simmer for 20 minutes with the lid closed.
Whisk the tomato puree with a blender. Add mayonnaise and mustard, mix.
Add spices and tomato-mayonnaise sauce. Add 200 ml of water. Simmer for another 10 minutes.
