Chicken stomachs stewed in sour cream

Chicken stomachs stewed in sour cream


  1. Chicken stomachs 500 gr
  2. Bow 2 pcs
  3. Carrot 1 pc
  4. Sour cream 1 cup
  5. Tomato paste 1 tbsp
  6. Ground cinnamon 1 tsp
  7. Ground nutmeg 1/4 tsp
  8. Ground clove 1/4 tsp
  9. Salt to taste
  10. Pepper to taste
  11. Bay leaf to taste
  12. Vegetable oil to taste
  13. Dill to taste
  • Main Ingredients: Onion, Carrot, Chicken, Sour Cream, Greens


Peel the chicken stomachs, put in a pan, pour cold water. When it boils, remove the noise, salt, add bay leaf. Simmer for 75 minutes.
Onion cut into half rings. Grate carrots on a coarse grater. Fry the onions and carrots in vegetable oil until the onions are transparent.
Cut the cooked chicken stomachs into 2-3 parts and add to the onion with carrots. Add sour cream, tomato paste, ground cinnamon, ground nutmeg, and cloves. Salt, pepper. Stir. Stew on low heat for 15 minutes. When serving, sprinkle with dill.