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.
1
Thoroughly wash the stomachs, clean them, and cut into medium pieces. Fry in vegetable oil, adding hot water if necessary.
- Chicken gizzards: 1 kg
- Vegetable oil: 6 tablespoons
2
When the stomachs are ready, add carrots, onions, tomatoes, peppers, and sauté.
- Carrot: 1 piece
- Onion: 1 head
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
3
Add sour cream diluted with hot water, sprinkle with greens, and salt.
- Sour cream: 5 tablespoon
- Fresh herbs: 1 bunch
- Salt: to taste
4
Bring to a boil, remove from heat.
