You will need
- chicken gizzards;
- vegetable oil;
- sour cream;
- canned mushrooms;
- olive oil;
Take a pound of chicken gizzards and rinse thoroughly under running water, peel off the yellow film. Put the gizzards in a saucepan, cover with water and bring to a boil on a slow fire for forty minutes, don't forget to salt the water. Ready stomachs cool and cut into small pieces. Peel one large onion and shred carrot RUB on medium grater. Preheat the pan with vegetable oil, saute crushed garlic clove and a small piece of fresh ginger (then remove from the oil). Put the cooked gizzards in a fragrant oil and fry together with the onions and carrots for ten minutes, stirring occasionally. Add a hundred and fifty grams of sour cream, two tablespoons of horseradish and two finely chopped pickled cucumber. Add salt, pepper and leave to stew on medium heat for another ten minutes. Serve the prepared dish with a side dish.
Clean and wash chicken gizzards and bring to a boil until fully cooked (about an hour), the sunflower is a good choice. Peel two medium onions and slice arbitrarily. Take two hundred and fifty grams of canned mushrooms and slice (if the mushrooms are small, leave them whole). Carrot peel and grate on a fine grater. Heat a pan with three tablespoons of olive oil and lightly fry onions, add sliced mushrooms and cook three to four minutes. Then there also send the grated carrots and sauté for three minutes. Put in a pan chicken gizzards, salt, add seasoning and simmer a few more minutes. The dish is ready, serve with boiled rice or mashed potatoes.
Chicken gizzards (half kilo) wash thoroughly and peel off the film and cook for an hour in salted water. Boil four medium tuber potatoes in their skins until soft, peel and cut into circles. Place the potatoes in a pre-greased with butter or oil form frying, salt and add seasonings. Potatoes place a layer of fried in butter and onions on top of boiled and sliced stomachs. Pour the sauce Cup sour cream mixed with finely chopped herbs and three garlic cloves. Put in the oven for forty minutes, five minutes before readiness sprinkle the dish with grated cheese.