Turkey gizzards with buckwheat

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   First, let's cleanse our (that is, turkey net) ventricles from all bile and dirt. At the same time, cook the buckwheat. (15 min cooking)

2. STEP 2

   

   Peel and cut the onion into half rings

3. STEP 3

   

   Fry onion in oil until golden brown

4. STEP 4

   

   Add gizzards to the onions and lightly fry

5. STEP 5

   

   Cut the tomatoes as desired. I cut them in half and in half again. The result is half rings like an onion

6. STEP 6

   

   The stomachs should be fried to this state. A lot of water will come out of them, so most likely they will boil) but it’s not scary

7. STEP 7

   

   Add tomatoes to them, mix and cover with a lid for 15-20 minutes. Fire - medium. You can add water if you feel it is a little sour.

8. STEP 8

   

   Next, add sour cream, salt, pepper and herbs. Stir and cover for another 5 minutes. The main thing is that it doesn’t boil too much

9. STEP 9

   

   We throw the cooked buckwheat into our vat and mix. taste for salt, pepper and other seasonings. Another 2-5 minutes under the lid and that’s it :)

10. STEP 10

    

    Buckwheat will absorb moisture and swell slightly, but will not look like a mess