You will need
    • Light calf – 700 g;
    • Onion – 3 pieces;
    • Carrots – 1 piece;
    • Dry mushrooms – 100 g;
    • Butter – 20 g;
    • Sour cream – 4 tablespoons;
    • Salt
    • pepper
    • Bay leaf.
Dried mushrooms pour boiling water, leave to stand for three hours. In the same water, place the mushrooms in a saucepan and boil them on low heat for half an hour.
If the lungs are frozen, defrost them at room temperature. Rinse well in running water, pieces of lung, remove any large blood vessels and cut into several large pieces. Boil some water so that it only covers light and put in it the chopped pieces. Water, salt, put an onion, pepper peas, Bay leaf. Simmer for 20 minutes.
Remove pieces of lung from the pan, cut them in small pieces. Finely cut onions, grate carrots on a coarse grater. Cooked mushrooms, remove from broth and finely chop. Water from mushrooms do not pour.
Melt in the pan butter. You can use olive oil. Put in a pan the onions, fry, stirring constantly, until Golden brown, then put in onion, carrot and mushrooms, sauté for 5 minutes, stirring so nothing burnt.
Put in a pan chopped boiled easy, salt, pepper, saute 5-6 minutes. Pour into the pan with the remaining mushroom broth, put the sour cream, stir, close the pan tightly with a lid and leave to stew for 10-15 minutes.
Finely chop the dill, a few sprigs of parsley. Pour the greens into the pan, stir, cover and leave to stand for 10-15 minutes. After that, apply garnish and steamed light for the dish.