Stomachs in sour cream

6 servings

45 minutes

Stomachs in sour cream is a dish of European cuisine known for its rich flavor and tender texture. This recipe traces back to traditional methods of preparing offal, creating hearty and aromatic dishes from simple ingredients. Pre-fried chicken stomachs become soft and juicy, while added vegetables—carrots, onions, tomatoes, and bell peppers—bring brightness and freshness to the taste. The finishing touch is the sour cream sauce that makes the dish tender, creamy, and deeply aromatic. Garnished with herbs and brought to a boil, the stomachs pair perfectly with sides like mashed potatoes, rice or fresh bread. This dish is great for a family dinner, impressing with its simplicity and harmony of flavors.

Energy value per serving

• Calories: 421.4
• Proteins: 32.4g
• Fats: 28.2g
• Carbohydrates: 9.3g

Ingredients

• Chicken gizzards: 1 kg
• Onion: 1 head
• Carrot: 1 pc
• Tomatoes: 2 pc
• Sweet pepper: 2 pc
• Sour cream: 5 tbsp
• Green: 1 bunch
• Salt: to taste
• Vegetable oil: 6 tbsp

Cooking steps

1. Thoroughly wash the stomachs, clean them, and cut into medium pieces. Fry in vegetable oil, adding hot water if necessary.

   Required ingredients:

   • Chicken gizzards: 1 kg
   • Vegetable oil: 6 tablespoons

2. When the stomachs are ready, add carrots, onions, tomatoes, peppers, and sauté.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 head
   • Tomatoes: 2 pieces
   • Sweet pepper: 2 pieces

3. Add sour cream diluted with hot water, sprinkle with greens, and salt.

   Required ingredients:

   • Sour cream: 5 tablespoon
   • Green: 1 bunch
   • Salt:  to taste

4. Bring to a boil, remove from heat.