Composition / ingredients
Step-by-step cooking
Step 1:
How to put out chicken hearts and liver in sour cream in a frying pan? Prepare all the products. I had frozen by-products, so I took them out of the freezer beforehand and defrosted them. Of course, the dish will turn out much tastier if you use hearts and liver of domestic chickens. Rinse offal and dry with napkins.
Step 2:
Peel the onion, garlic and carrot. Rinse them in clean water and dry them. If desired, exclude garlic from the list of products (the same applies to bay leaf).
Step 3:
Chop the onion into half rings or quarter rings. Grate the carrot on a grater with large teeth, and pass the garlic through a press or cut it as finely as possible by hand. Cut the vessels from the hearts. If you have large hearts, then cut them in half lengthwise. Cut the liver into two or three parts as well.
Step 4:
Heat a small amount of refined oil in a frying pan with a thick bottom. Fry the chopped vegetables until the onion is soft and transparent. Do not forget to mix sometimes so that nothing burns.
Step 5:
Since the hearts are cooked a little longer than the liver, then send them first to the frying pan with frying.
Step 6:
Stirring, cook on a slightly above average heat for about five minutes.
Step 7:
Next, add the chicken liver to the pan. Cook everything together for about five more minutes. Do not forget to mix sometimes.
Step 8:
In a deep container, mix sour cream, flour, salt, ground pepper and water until smooth. At this stage, it is permissible to add your favorite dry spices. I like it when there is a lot of sauce in the finished dish, so I usually add a little more water to the eye than indicated in the recipe.
Step 9:
Send the sour cream sauce to the hearts and liver, add the lava leaf. Mix everything and simmer on low heat under a closed lid for about 10-15 minutes until fully cooked.
Step 10:
At the end of cooking, sprinkle the dish with chopped herbs. Dill or young green onions are perfect.
Step 11:
Serve hot.
Offer any side dish to stewed hearts and liver: crushed potatoes, boiled buckwheat or rice, and more. All kinds of salads and fresh vegetables also go well with the dish.
Bon appetit!
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
If you use ready-made spice mixes, be sure to read the composition is on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken heart - 159 kcal/100g
- Chicken liver - 140 kcal/100g