Chicken Hearts and Liver Stewed with Turnip, Potatoes, and Pickles
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0
⏳ Time
50 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Chicken hearts and liver stewed with turnip, potatoes, and pickles
Ingredients
- Chicken hearts - 10.6 oz
- Chicken Liver - 10.6 oz
- Salad Potatoes - 4 pieces
- Carrot - 1 piece
- Onion - 1 head
- Turnips - 1 piece
- Parsley - 1 stalk
- Passata Tomato Sauce - ½ cup
- Sour Cream - 5 tablespoons
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Herbs - 1 bunch
- Vegetable Oil - 4 tablespoons
- Pickles - 10.6 oz
Step by Step guide
Step 1
Rinse the hearts and liver, dry them, and fry in vegetable oil.
Step 2
Pour hot tomato sauce over them and add sour cream.
Step 3
Chop the vegetables and lightly fry them.
Step 4
Peel the pickles and grate them on a coarse grater.
Step 5
Add the pickles and fried vegetables to the stewed mixture, season with bay leaf, pepper, and salt, mix, and simmer covered for 30 minutes.
Step 6
Sprinkle the finished dish with chopped herbs.
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