Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky spiciness of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

Today I want to show you how to cook, but before that I want to say a few words about this magnificent and healthy product. These days, on the shelves of every supermarket you can find chicken gizzards or navels, as they are also called. At the same time, many housewives bypass them, either they don’t know what to cook with them, or they think that they are not tasty.

In fact, you can prepare a lot of delicious dishes from chicken gizzards or navels. For example, you can cook soup, borscht with them, use them together with minced chicken, as a filling for pies, rolls, pies, simmer in a frying pan or bake in the oven, prepare a delicious meat pate or homemade liver.

Dishes made from chicken gizzards can be found in many cuisines around the world. Bright and famous dishes include perlotto with chicken gizzards and tomato sauce, kuchmachi - a dish of Georgian cuisine, French confit of chicken gizzards, in Korean cuisine - boiled chicken gizzards marinated in spicy sauce.

How to choose chicken gizzards for cooking is a widespread question among housewives, because the taste of the finished dish will depend on the degree of their freshness. Firstly, fresh chicken gizzards do not have any specific odor and smell exactly the same as fresh chicken. So don't be shy to smell them before purchasing. Fresh chicken navels look elastic and moist; navels that have been on display for a long time become weathered and wrinkled.

Stewed chicken gizzards, step-by-step recipe with photos of which I want to show you today - although a simple, but very tasty dish.

Ingredients:

  • Chicken gizzards – 300 gr.,
  • Sour cream 20% fat – 100-150 ml.,
  • Carrots – 2 pcs.,
  • Onions – 1 pc. small size,
  • Bay leaf – 1-2 pcs.,
  • Salt - to taste
  • Black pepper - a pinch
  • Sunflower oil.

Chicken gizzards in sour cream - recipe

Before cooking, chicken gizzards must be washed with cold water.

Boil chicken gizzards for 15 minutes. Place the finished boiled ventricles in a colander. Rinse with cold water. After the water has drained, place them on a cutting board. Cut into two parts.

Now you can move on to preparing the vegetables. Chop the onion into small cubes.

Grind the carrots on a fine grater.

Place a frying pan with a small amount of sunflower oil on the stove. As soon as it gets hot, put vegetables on it - with onions.

Sauté them for about 5 minutes. As soon as they become soft, add chicken gizzards to them.

Add sour cream immediately after them.

Salt and pepper the dish to taste.

In order not to interrupt the creamy taste of stewed chicken navels in sour cream, it is advisable not to overuse spices, although this is not an acquired taste. Mix chicken navels with vegetables and sour cream. Add half a glass of water. Cover with a lid and simmer the chicken gizzards for about 15-20 minutes. The longer they simmer, the softer they will turn out, but at the same time the gravy of onions, carrots and sour cream will become thicker.

Transfer the finished ones chicken gizzards stewed in sour cream with onions and carrots on a plate. Serve with the main side dish while they are still hot. Enjoy your meal. I will be glad if you liked this recipe for chicken gizzards in sour cream and find it useful. This recipe can also be used to prepare

Novice cooks do not pay enough attention to offal, considering them not good enough to prepare truly tasty dishes. But this is fundamentally wrong; famous chefs have long proven that stomachs, hearts and livers are products from which you can prepare incredibly tasty and satisfying restaurant-quality food. Several famous recipes for stewed chicken gizzards with sour cream will be presented here.

A simple offal dish

The ventricles prepared according to this recipe are very tender and have a very unusual taste. It is very difficult to find a product that tastes similar. To prepare this dish you need to take the following amount of ingredients:

  • chicken stomachs - 500 g;
  • 200 g sour cream (if desired, this ingredient can be replaced with heavy cream);
  • one carrot;
  • two small onions.

To ensure that chicken gizzards in sour cream have an unforgettable aroma, you should use various spices and herbs. In this case, it is recommended to add a little curry, turmeric, basil and fresh parsley.

Preparation of the main ingredient

The main difficulty in preparing this dish is cleaning the stomachs. First they need to be soaked in cold water. After this, rinse well. Now you should remove the fat and then the white film. It is this film that makes the offal very tough; if it is removed, the cooking time for the stomachs is reduced several times, they turn out to be quite tender and juicy.

To carry out this procedure, you need to take a small but very sharp knife and begin to carefully remove the white film. If you can’t remove it normally, then you need to take a pan, boil a small amount of water and put the product in the hot liquid for a few minutes. After 2-3 minutes, the stomachs should be taken out, cooled slightly and while still warm, begin to remove the film. Now carrying out this procedure will not be difficult.

Basic cooking process

When the ventricles are prepared, it is necessary to begin processing the remaining products. It is necessary to peel the vegetables, then cut them into strips, since carrots are difficult to cut with this shape, you can grate them on a Korean carrot grater.

Take a good frying pan with a thick bottom, pour vegetable oil into it and fry the vegetables in it until half cooked. After this, add the gizzards and cook for a few more minutes. Now you can pour in the required amount of sour cream, add all the spices and salt. Pour in about 100-150 ml more water, cover the pan with a lid, and reduce heat to low. Simmer all ingredients for 30-40 minutes. At the end of cooking, taste the sauce and main ingredients, cook the stewed chicken gizzards in sour cream until it tastes good, add a large amount of chopped parsley. Simmer them for one or two minutes.

Now the dish can be served. Gizzards go perfectly with side dishes such as boiled potatoes, rice or buckwheat.

Fragrant gizzards with moldy cheese

This cooking recipe is more suitable for gourmets who love unusual flavor combinations and a large number of different ingredients. To prepare stewed chicken stomachs in sour cream (photo in the article), you need to take the following amount of products:

  • chicken stomachs - 500 g;
  • cheese with blue or green mold - 200 g;
  • about 100 g of ordinary hard cheese (it is necessary for sprinkling an almost finished dish);
  • 100 g frozen peas;
  • one onion;
  • 300 g sour cream (as in the previous case, can be replaced with heavy cream);
  • one bell pepper.

Cooking process

The beginning of cooking is exactly the same as in the previous case. Chicken stomachs need to be cleaned according to the technology that was described a little higher. When this procedure is completed, you need to peel and wash the onions, then cut them into strips, bell peppers into cubes, and moldy cheese into medium cubes. Hard cheese must be grated on a fine grater.

Now you can proceed directly to heat treatment. Place a frying pan on the fire and heat it well, pour in sunflower or olive oil, you can also melt the butter, it will give the dish a more delicate taste. Put all the chopped onion in it and fry it until half cooked, then add the bell pepper and gizzards. Cook everything over medium heat for several minutes. Then pour in the required amount of sour cream, add peas and moldy cheese. Simmer all foods over low heat for 30 minutes.

A few minutes before the end of cooking, add grated hard cheese, wait until it melts, mix everything and serve. Sprinkle the finished dish generously with chopped cilantro. These stewed stomachs in sour cream are best served with pasta or spaghetti.

Chicken gizzards in a slow cooker

Many modern housewives have in their arsenal such excellent kitchen appliances as a multicooker. Thanks to it, the cooking process becomes much easier. The cook only needs to cut and place all the products in the multicooker bowl; further preparations are taken care of by this wonderful device.

Necessary ingredients for cooking

All products are indicated for four people:

  • 400-500 g of stomachs;
  • 150 g onions;
  • 150 g sour cream;
  • bell pepper;
  • 2 tomatoes.

How to cook in a slow cooker

As in previous recipes, you first need to thoroughly clean the main product. It is this procedure that determines how high quality the dish turns out to be. Cut the ventricles into small cubes, then peel the onions and shape them into strips. Bell peppers should have the same cut. Cut the tomatoes into slices.

All of the above ingredients should be placed in the multicooker bowl and set to “Baking” for 30 minutes. After this time, pour in the required amount of sour cream and half a glass of water, close the lid of the device, press the “Stew” button and set the timer for 40 minutes. When the cooking time has passed, the multicooker will give a corresponding signal, which means that the dish is completely ready to eat.

When serving, stewed gizzards should be generously sprinkled with chopped parsley or dill. This dish is ideal for almost any type of side dish.

If you were unable to properly clean this ingredient, then this dish should be simmered for much longer. First, the ventricles must be boiled for 1 hour and only after that can you proceed directly to stewing the main dish.

This product must be washed thoroughly; as a rule, stomachs are not treated very well. If the gizzards are thoroughly fried initially, they will have a more pronounced flavor. This product goes well with other offal; if you add chicken hearts to any of the above recipes, the dish will become richer.

Now you know the basic recipes for making stewed chicken gizzards with sour cream. All of them are very easy to prepare; each dish takes about 1 hour to prepare. This is not so much, considering how original and interesting the end result will be. Chicken gizzards in sour cream are a delicious and original side dish.

Chicken gizzards are a tasty and inexpensive product.

Besides all this, it is also considered useful.

Chicken gizzards can be easily included in your diet for weight loss, since This offal has low calorie content.

A lot of dishes are prepared from chicken giblets, but most often they are stewed in a variety of sauces. Chicken gizzards turn out juicy if you stew them in sour cream.

The difficulty in preparing these chicken giblets is that make stomachs soft and tender. But, knowing the principles of cooking, tricks and having interesting recipes at hand, this task will be solved without problems and within a couple of hours a fragrant and tender second course of ventricles will appear on your table.

Chicken gizzards in sour cream - general principles of preparation

Thaw chicken gizzards at room temperature.

Before cooking, rinse the stomachs to remove any remaining dirt.

Do not forget to remove fatty deposits and film from the ventricles.

Removes bile stains from stomachs.

To make the ventricles soft, boil or marinate them first.

Before cooking, soak the ventricles in cold water for two hours.

To soften the stomachs, you need to cook the offal for at least an hour.

After cooking, the prepared ventricles are fried or stewed.

Chicken gizzards in sour cream with vegetables

Ingredients:

A kilogram of chicken gizzards;

45 g butter;

Four tbsp. l. sour cream;

Vegetable oil;

Two carrots;

One bow;

Four s. l. mayonnaise.

Cooking method:

1. Boil the cleaned and thoroughly washed ventricles until soft, let them cool and cut into pieces as desired.

2. Peel the carrots using a vegetable peeler and grate into strips.

3. Remove the skins from the onion and chop it.

4. Fry vegetables in heated vegetable oil until soft.

5. Add gizzards to carrots and onions. Simmer everything together for five minutes.

6. Pour sour cream into the pan, add pepper, mayonnaise and salt. Season the dish with butter and simmer for another five minutes.

7. After the time has passed, add chopped herbs, stir and remove the pan from the stove.

8. Serve the gizzards stewed in sour cream along with fried potato slices.

Chicken gizzards in sour cream in a slow cooker

Ingredients:

590 g chicken gizzards;

Spoon of tomato paste;

Three spoons of sour cream.

Cooking method:

1. Rinse the ventricles, remove the films and place them on the bottom of the multicooker bowl.

2. Peel and randomly chop the onion. Sprinkle the vegetable on top of the gizzards.

3. Add salt, sour cream, pepper and tomato paste to the bowl.

4. Mix the entire contents of the bowl and place it in the multicooker. Set the normal “Baking” mode and cook the gizzards for an hour.

5. After the signal, remove the bowl and place the finished dish on plates.

6. Decorate the chicken gizzards with parsley and olives.

Chicken gizzards in sour cream, stewed with potatoes and mushrooms

Ingredients:

660 g chicken stomachs;

380 g potatoes;

320 g mushrooms;

60 g sour cream;

Lavrushka;

Cooking method:

1. Soak the mushrooms in water, then remove any darkened areas. Cut the ingredient into large pieces.

2. Peel the potatoes using a vegetable peeler. Then rinse it and cut it into two centimeter cubes.

3. Rinse the ventricles, remove the gall films, rinse and cut into two parts.

4. Place the chicken gizzards in a saucepan, fill them with water, add a bay leaf and cook for two hours.

5. After the allotted time, add mushrooms and salt to the ventricles. Cook for 20 minutes.

6. Then add potatoes to the pan with mushrooms and gizzards. Cook until the potatoes are done.

7. In a bowl, mix the eggs with sour cream and pour this mixture into the pan. Mix everything and remove the finished dish from the stove.

8. Serve the dish with tortillas and greens.

Chicken gizzards with prunes in sour cream, baked in the oven

Ingredients:

1.2 kg chicken gizzards;

490 g prunes;

Low-fat yogurt;

Two carrots;

Half a glass of sour cream;

A spoon of vegetable oil;

Chicken bouillon.

Cooking method:

1. Soak prunes for three hours in cold water.

2. Fill the stomachs with water and clean thoroughly. Then rinse them and chop them coarsely.

3. Peel the onion and cut into rings or half rings.

4. Heat vegetable oil in a frying pan and add onions there. Fry the vegetable until browned, then add salt, gizzards and pepper. Fry everything together for 15 minutes.

5. Dry the prunes and place half in a baking dish. Place the gizzards fried with onions on top of the prunes, then the remaining prunes.

6. Place the next layer of peeled and thinly sliced ​​carrots.

7. Mix yogurt, sour cream and chicken broth in a container. Pour this mixture into the mold.

8. Place the pan with the ventricles and prunes in the oven, preheated to 200 degrees. Bake for 40 minutes.

9. Serve this dish with a fresh vegetable salad and a slice of white bread.

Chicken gizzards in original sour cream sauce

Ingredients:

530 g chicken ventricles;

Vegetable oil;

160 g sour cream;

One onion;

Two pickled cucumbers;

Carrot;

Centimeter of ginger root;

Garlic clove;

Two spoons of horseradish.

Cooking method:

1. Set the cleaned and washed ventricles to boil in water for 40 minutes. Let them cool and then chop them finely.

2. Peel the carrots and onions and cut into pieces.

3. Heat the oil in a frying pan, add chopped ginger and squeezed garlic. Fry the ingredients briefly and remove them from the oil.

4. Place carrots, gizzards, and onions in the same frying pan and fry them for 10 minutes.

5. Pour sour cream into the pan, add diced cucumbers, pepper, horseradish and salt. Simmer everything together for 15 minutes.

6. Serve the gizzards with the sauce. Add chopped dill and garnish to the dish.

Chicken gizzards in sour cream, baked in pots

Ingredients:

900 g chicken gizzards;

Four onions;

A jar of sour cream;

Black pepper.

Cooking method:

1. Clean the chicken gizzards of all excess and rinse them.

2. Peel the onions and divide into slices.

3. Grind the chicken gizzards and onions in a meat grinder. Season the resulting mixture with salt and pepper.

4. Add sour cream to the minced ventricles, mix and distribute the resulting mass into pots.

5. Place the pots in the oven and bake the dish at 200 degrees for one hour.

6. If desired, add dried fruits, for example, prunes, to the pots.

7. Serve the dish hot along with toasted slices of bread and vegetables.

Chicken gizzards in sour cream, stewed in chicken broth

Ingredients:

750 g chicken gizzards;

A glass of sour cream;

Two bows;

Allspice;

Spoon of tomato sauce;

Black pepper;

Two glasses of chicken broth;

Vegetable oil;

Laurel leaf;

Carrot.

Cooking method:

1. Clean the excess chicken gizzards and rinse. Then fill them with water, add salt and cook over medium heat along with a bay leaf for 50 minutes.

2. Peel the onion and cut into large half rings.

3. Also peel the carrots and grate them.

4. Heat a frying pan and pour in vegetable oil. Fry carrots and onions in this oil until slightly translucent.

5. Rinse the finished chicken stomachs again and cut into three parts.

6. Add the chopped ventricles to the frying pan with the vegetables, fill everything with broth and simmer under a closed lid for a quarter of an hour.

7. After this time, add sour cream and tomato sauce, continue to simmer.

8. After another 15-20 minutes, the chicken gizzards will be ready. Add peppers and salt there. Stir and serve.

9. Buckwheat porridge or pearl barley will go well with this dish.

Chicken gizzards in sour cream and cheese

Ingredients:

1.1 kg of chicken stomachs;

0.5 l of kefir;

160 g cheese;

Butter;

Spoon of khmeli-suneli;

Green onions;

Bulb onions;

Carrot.

Cooking method:

1. Place the cleaned and washed ventricles in a saucepan, add water and cook for one hour.

2. Cut the ventricles and place them in a container.

3. Peel the onion along with the carrots. Cut the first into half rings or rings, and grate the carrots using a grater.

4. Add vegetables to the container next to the ventricles. Pour salt, pepper, hops-suneli there and fill everything with sour cream along with kefir. Mix everything and leave to marinate for one hour.

5. Take a baking dish, place chicken gizzards there along with the marinade, sprinkle everything with grated cheese and pour melted butter.

6. Cook in an oven preheated to 200 degrees for about 25 minutes.

7. Before serving, sprinkle the dish with chopped parsley and add mashed potatoes as a side dish.

8. If desired, cook this dish in pots.

Chicken gizzards in sour cream Korean style

Ingredients:

530 g chicken gizzards;

Three heads of onions;

Ground red pepper;

Spoon of soy sauce;

Five tablespoons of sour cream;

Spoon of chopped cilantro;

Three tablespoons of sunflower oil;

Five cloves of garlic;

Chicken bouillon cube.

Cooking method:

1. Remove the inner film from the ventricles, rinse them under running water and cook for 55 minutes.

2. Cut the finished ventricles into strips.

3. Peel and chop the onion. Sauté it in heated sunflower oil. Add the ventricles to the same pan.

4. Pour the chicken cube broth over the offal and simmer for 10 minutes.

5. Then add soy sauce, finely chopped garlic, ground red pepper to the pan and stir. Simmer the ingredients for five minutes.

6. Before serving, sprinkle the dish with chopped cilantro.

7. Serve boiled asparagus as a side dish. Korean gizzards are also combined with noodles.

Chicken stomachs in sour cream - tricks and useful tips

When cooking ventricles, add additives to the broth to enhance the taste (bay leaf, herbs, peppercorns).

Fresh gizzards make the dish much tastier.

To make the chicken stomachs juicy, it is better to use full-fat sour cream.

If desired, add mustard or thyme to the sour cream sauce.

For a spicy taste, add red pepper or garlic to the stewed gizzards.

Do not overcook the chicken gizzards; they may turn out dry.