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.
