Chicken gizzards, stewed in sour cream


On the blog a new recipe. If you like chicken gizzards, stewed in sour cream, then you are welcome. This is for you!

Chicken gizzards, stewed in sour cream

Chicken gizzards, stewed in sour cream


600 grams of chicken ventricles;

One carrot;

Two onions;

One Cup of 20% cream;

One tbsp tomato paste;

Bay leaf;

2 allspice;

2 cups broth (water);

Vegetable oil

Fresh dill;

Pepper, salt.


1. Thoroughly clean and wash chicken gizzards, cover them with cold water, a little salt, add the lavrovka and cook on slow fire about one hour.

2. Lukovici peeled cut into half rings.

3. Grate peeled and washed carrots on a coarse grater.

4. Boiled chicken gizzards rinse again with cold water and cut into about three pieces each. In a heated pan with vegetable oil put the carrots and onions, fry them until the onions are transparent, it will take about 5-7 minutes. Prepared stomachs added to the carrots and onions. Here pour two cups of broth (preferably chicken). Cover the pan with a lid and stew on low heat for about 15 minutes.

5. It’s time to add a spoonful of tomato paste and all the sour cream, simmer another 15-20 minutes.

6. The finished dish spread on a plate, decorate with chopped fresh dill.

Bon appetit!

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