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 Vegetable Stew with Chicken Stomachs Recipe
The main thing in this dish is that the ventricles are well steamed and become very soft, and then they will play the role of juicy vegetables. In this dish, chicken stomachs are literally drowning in healthy vitamins of vegetables.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Estonian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Boil the chicken stomachs in advance, it will only be necessary to cut them.
    Boil the chicken stomachs in advance, it will only be necessary to cut them.
  2. Prepare the vegetables: eggplant, zucchini and sweet pepper cut into strips.
    Prepare the vegetables: eggplant, zucchini and sweet pepper cut into strips.
  3. Chop the onion arbitrarily. Remove the spout and stalk from the string beans, cut into 3 parts. Chop the tomatoes in a blender until a puree-like mass forms.
    Chop the onion arbitrarily. Remove the spout and stalk from the string beans, cut into 3 parts. Chop the tomatoes in a blender until a puree-like mass forms.
  4. Pour vegetable oil into a saucepan, add onion and ventricles, fry until browned. Then add the eggplant, zucchini, sweet pepper, beans and tomatoes, season with salt and pepper, continue to simmer all together for 20 minutes, stirring occasionally. Serve hot. Enjoy your meal!!!
    Pour vegetable oil into a saucepan, add onion and ventricles, fry until browned. Then add the eggplant, zucchini, sweet pepper, beans and tomatoes, season with salt and pepper, continue to simmer all together for 20 minutes, stirring occasionally. Serve hot. Enjoy your meal!!!
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