Chicken Liver with Vegetables in Sour Cream

Steps

• 
  
  

  1. Clear the onion from the husk and wash it. Cut two heads of onions into quarter rings.
  
• 
  
  

  2. Wash carrots from the ground and peel. Cut them into pieces of medium size with a figured knife.
  
• 
  
  

  3. Wash half of the red Bulgarian pepper, clean of seeds and cut into cubes.
  
• 
  
  

  4. Heat a small amount of refined vegetable oil in a frying pan. Put the prepared vegetables on the pan and, stirring, pass them on a slow fire until soft. Then gently move the cooked vegetables into a saucepan with a thick bottom.
  
• 
  
  

  5. Thoroughly wash and clean from the film and veins chicken liver, pre-unfrozen at room temperature. Cut the by-products into small pieces, like for beef stroganoffs.
  
• 
  
  

  6. Periodically stirring, fry the chicken liver in the remaining vegetable oil until cooked.
  
• 
  
  

  7. Transfer the fried by-products into a pan with stewed vegetables.
  
• 
  
  

  8. Add sour cream of average fat content.
  
• 
  
  

  9. Pour dried ground spices for the aroma. Add laurel leaves and black pepper, salt to taste.
  
• 
  
  

  10. Pour the resulting mixture of ingredients with hot water or broth. You can use both vegetable and mushroom or chicken broth. Add finely chopped fresh greens. For the recipe, you can use parsley, cilantro, dill or basil.
  
• 
  
  

  11. Covering the pan with a lid, extinguish the chicken liver with vegetables on a slow fire for 25 minutes. Serve the ready dish with a garnish of mashed potatoes or pasta.
  
• 
  
  

  12. Bon Appetit!
  
• 
  
  

  13. Chicken Liver with Vegetables in Sour Cream