Chicken stomachs stewed in sour cream

Step-by-step cooking

1. Step 1:

   

   Chicken stomachs are washed thoroughly, let the moisture drain. If you come across an unprocessed product, cut off all the excess. I cut the offal small.

2. Step 2:

   

   Although it was possible to cook whole. Pickle the slicing (with pepper in my case), but do not salt!

3. Step 3:

   

   Let's take up slicing vegetables, which we will add to the company to the ventricles. Peel the onion and chop it into strips.

4. Step 4:

   

   In the same format, we set up the peeled, washed carrot.

5. Step 5:

   

   Put two frying pans on the stove (or in turn, if there is time and there is no second free frying pan) and, pouring oil, heat it. Fry the onion and carrot in one, stirring. Not much - so that the onion becomes transparent.

7. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

   And now you can put sour cream. Let's put it out for 15 minutes, because they have become so soft after stewing in broth.

10. Step 9:

    

    If it thickens too much, you can dilute the broth in which the stomachs were cooked. Add salt, pepper, chopped herbs and grate garlic. Let's put it out for a couple more minutes. We serve!