Savory Turkey Gizzards with Buckwheat

Unusual combination of products = truly delicious!
cook time: 1h 40 min
Freya Ashford
Savory Turkey Gizzards with Buckwheat

Nutrition Facts (per serving)

130
Calories
7g
Fat
6g
Carbs
11g
Protein

Ingredients (12 portions)

Basic:

Tomatoes 5 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Sour cream 375 g
Bulb onions 1 pc
Buckwheat 160 g
Herbal mixture (I took French) to taste
Chicken stomachs (Turkey stomachs) 1200 g

Recipe instructions

Step 1

Step 1
First, letʼs cleanse our (that is, turkey net) ventricles from all bile and dirt. At the same time, cook the buckwheat. (15 min cooking)

Step 2

Step 2
Peel and cut the onion into half rings

Step 3

Step 3
Fry onion in oil until golden brown

Step 4

Step 4
Add gizzards to the onions and lightly fry

Step 5

Step 5
Cut the tomatoes as desired. I cut them in half and in half again. The result is half rings like an onion

Step 6

Step 6
The stomachs should be fried to this state. A lot of water will come out of them, so most likely they will boil) but it’s not scary

Step 7

Step 7
Add tomatoes to them, mix and cover with a lid for 15-20 minutes. Fire — medium. You can add water if you feel it is a little sour.

Step 8

Step 8
Next, add sour cream, salt, pepper and herbs. Stir and cover for another 5 minutes. The main thing is that it doesn’t boil too much

Step 9

Step 9
We throw the cooked buckwheat into our vat and mix. taste for salt, pepper and other seasonings. Another 2-5 minutes under the lid and that’s it :)

Step 10

Step 10
Buckwheat will absorb moisture and swell slightly, but will not look like a mess

Additional rubrics

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