11.06.2020
91
Recipe information
Cooking:
1 hour 20 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Chicken stomachs 1 Kg
2. Bell pepper 1 PC.
3. Tomatoes 1 PC.
4. Green beans 100 Column
5. Carrot 1 PC.
6. Bulb onions 1 PC.
7. Soy sauce 2 art. l
8. Sour cream 10% 1 art. l
9. Bay leaf 2 PC.
10. Vegetable oil for frying
11. Black pepper taste
12. Salt taste
13. Greenery taste

Cooking

1. Stage

Rinse the stomachs well, cut into pieces and boil in salted water with bay leaf for 40 minutes. Dice the onion and grated carrots on a coarse grater and fry until golden brown in vegetable oil.

1. Stage. Rinse the stomachs well, cut into pieces and boil in salted water with bay leaf for 40 minutes. Dice the onion and grated carrots on a coarse grater and fry until golden brown in vegetable oil.

2. Stage

In a pan, add julienne sweet pepper, green beans and cook for 3-5 minutes.

1. Stage. In a pan, add julienne sweet pepper, green beans and cook for 3-5 minutes.

3. Stage

Add boiled stomachs to vegetables, pour 0.5 tbsp. the broth in which the meat was cooked. Shuffle.

1. Stage. Add boiled stomachs to vegetables, pour 0.5 tbsp. the broth in which the meat was cooked. Shuffle.

4. Stage

Add sour cream, pour in soy sauce, salt and pepper to taste. Simmer for 15 minutes.

1. Stage. Add sour cream, pour in soy sauce, salt and pepper to taste. Simmer for 15 minutes.

5. Stage

Add finely chopped greens at the end and cook for a few more minutes.

1. Stage. Add finely chopped greens at the end and cook for a few more minutes.

6. Stage

Serve the dish with any side dish or as an independent dish.

1. Stage. Serve the dish with any side dish or as an independent dish.