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.
In a pan, add julienne sweet pepper, green beans and cook for 3-5 minutes.
Add boiled stomachs to vegetables, pour 0.5 tbsp. the broth in which the meat was cooked. Shuffle.
Add sour cream, pour in soy sauce, salt and pepper to taste. Simmer for 15 minutes.
Add finely chopped greens at the end and cook for a few more minutes.
Serve the dish with any side dish or as an independent dish.