Stewed stomachs are a delicious and nutritious dish that can be a great addition to your lunch or dinner.
Stomachs contain a large amount of protein, vitamins and minerals, which makes them a valuable source of nutrients.
There are many recipes for making stewed stomachs
.
They can be stewed with vegetables, mushrooms, cereals and other ingredients.
Depending on the recipe, the taste of the dish can be different, but in any case it turns out very flavorful and appetizing.
Let’s tell you how to cook stewed stomachs.
Ingredients:
- Poultry stomachs – 1 kg;
- Water – 2 liters;
- Onion – 2 pieces;
- Garlic – 3 cloves;
- Soda – 1 tsp;
- Tomato paste – 1 tbsp;
- Hmeli Suneli – 1 tsp;
- Paprika – 1 tsp;
- Bay leaf – 1 pc;
- Peppercorns – 10 pcs;
- Orange – 3 slices;
- Salt – tsp.
Preparation of stewed stomachs:
Split the stomachs in half each, boil for 5 minutes in boiling water. Chop finely onion and garlic cloves, fry in a frying pan in vegetable oil with soda.
With the broth from under the stomachs, be sure to remove the foam.
Add
tomato paste to the golden onions, stir.
Add to the mixture of onions and paste Hmeli Suneli and Paprika, stir again. Pour a couple of ladles of broth into the onion mixture.
Place the stomachs in the broth and onion sauce, mix. Add bay leaf, salt and stir.
Simmer the stomachs on low heat under a lid for 5 minutes. Add three orange slices to the dish and leave to simmer for another 15 minutes.
Stewed stomachs can be served as an independent dish or as an addition to the side dish. They go well with mashed potatoes, pasta, rice and other cereals.
