- Green onions - 10 Grams
- Stomach stomachs - 600 Grams
- Soy sauce - 30 milliliters
- Parsley - 10 Grams
- Onions - 1 Piece
- Dill - 10 Grams
- Salt - 0.5 teaspoons
- Garlic - 2 Teeth
1. We thoroughly wash the stomachs, we check if there are yellowish hard films, then they are removed. In salted water (slightly under-salted) until soft, we boil the ventricles. It takes about one hour. 2. Clean the onions, finely chop it and brown it until golden brown in a large frying pan. 3. We cut the stomach into small pieces, and then add them to the frying pan to the onion. 4. Now the broth in which the ventricles were cooked, poured into a frying pan, covered with a lid, and about thirty minutes, the fire is small. If you boil the broth, you can add more. 5. Approximately five minutes before the end of cooking, add soy sauce and previously finely chopped garlic. We mix everything well. 6. Stomach is served hot, sprinkled with crushed fresh herbs.
Servings: 6