Chicken gizzards stewed in sour cream

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   Wash the chicken stomachs thoroughly and let the moisture drain. If you come across an unprocessed product, trim off any excess. I chopped the offal into small pieces.

2. STEP 2

   

   Although it was possible to cook the whole thing. Let's marinate the slices (with pepper in my case), but don't add salt!

3. STEP 3

   

   Let's start cutting vegetables, which we will add to the company of the ventricles. Peel the onion and chop into strips.

4. STEP 4

   

   In the same format, we will trim the peeled, washed carrots.

5. STEP 5

   

   Place two frying pans on the stove (or take turns, if you have time and there is no second free frying pan) and, after pouring in the oil, heat it up. Fry onions and carrots in one, stirring. Not too much - so that the onion becomes transparent.

6. STEP 6

   

   Fill the second with stomachs and fry them, also turning them over (it’s better not the whole portion, but in parts).

7. STEP 7

   

   Vegetables will be ready earlier, i.e. after 10 minutes. Turn off the gas, and pour boiling water over the stomachs, simmer for 45 minutes and then send them to the vegetables (leaving the broth in the pan).

8. STEP 8

   

   But now you can add sour cream. Let's simmer for about 15 minutes, because they became so soft after stewing in the broth.

9. STEP 9

   

   If it thickens too much, you can dilute it with the broth in which the stomachs were boiled. Add salt, pepper, chopped herbs and grate the garlic. Let's simmer for another couple of minutes. Let's serve!