Ingredients
№ | Title | Value |
---|---|---|
1. | Chicken stomachs | 1 kg |
2. | Bell pepper | 1 PC. |
3. | Tomatoes | 1 PC. |
4. | Green beans | 100 gram |
5. | Carrot | 1 PC. |
6. | Bulb onions | 1 PC. |
7. | Soy sauce | 2 tbsp |
8. | Sour cream 10% | 1 tbsp |
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.

2 . 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.

4 . 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.

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