Navel and ventricle salad with Matsoni sauce

Step-by-step cooking

1. Step 1:

   

   Prepared foods, rinse under running water. Let's get the matsoni out of the refrigerator.

2. Step 2:

   

   Boil the champignons in salted water until tender.

3. Step 3:

   

   Chicken navels are also boiled until ready.

4. Step 4:

   

   Chop the onion arbitrarily and fry until golden brown

5. Step 5:

   

   Cut the pepper arbitrarily and put it in the first layer

7. Step 6:

   

   Cut chicken stomachs and lay them in the second layer

8. Step 7:

   

   Put the fried onion on top

9. Step 8:

   

   Mix the matzoni with dill and garlic, salt, add spices to taste and mix

10. Step 9:

    

    Put chopped boiled mushrooms on the onion and season with Matzoni sauce with garlic and dill

11. Step 10:

    

    Decorate a salad of navels and ventricles at your discretion and serve immediately to the table.