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Vegetable Stew with Chicken Gizzards

This dish fits right into a healthy diet. I loved this stew with rice and a boiled egg. Enjoy, everyone!

Zaika260188Author avatar
Recipe author
Vegetable stew with chicken stomachs
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 59 % 10 g
Fats 18 % 3 g
Carbohydrates 24 % 4 g
77 kcal
GI: 100 / 0 / 0
  • Cook the chicken gizzards in a slow cooker with salt, parsley and dill stems, and bay leaf for 1 hour. Meanwhile, peel and chop the vegetables. After cooking, pour some of the broth into a glass to use later. Add the vegetables, sour cream, broth, and (optionally) ground pepper to the cooked gizzards. Set the "Stew" program for 1 hour. And that's it — the dish is ready to serve.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Broth - 15  kcal/100g
  • Chicken gizzards - 114  kcal/100g

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