Vegetable stew with chicken stomachs
Composition / ingredients
6
servings:
Cooking method
Cook chicken stomachs in a slow cooker with salt, parsley and dill branches, with bay leaf for 1 hour.
At this time, we clean and chop the vegetables.
After cooking, drain part of the broth into a glass for further use.
To boiled stomachs add vegetables, sour cream, broth, (optional) ground peppers.Set the "Quenching" program for 1 hour.
That's it... The dish can be served to the table.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Chicken stomachs - 114 kcal/100g
