Turkey stomachs. Video recipes

To cook turkey stomachs in soy sauce, you need the following foods:

– 600 grams of turkey stomachs; – 10 grams of green onions; – 10 grams of parsley; – 10 grams of dill; – 2 cloves of garlic; – 1 head of onion; – 30 milliliters of soy sauce; – ½ teaspoon of salt.

First of all, rinse the turkey ventricles very well under running water. If there are hard films, be sure to remove. Then put the stomachs in a saucepan, cover with cold water, salt and cook over medium heat. The ventricles should be cooked for about an hour until they are soft.

Peel the onions, chop finely and fry in a large skillet with vegetable oil until light golden brown. Cool the finished ventricles, cut into small pieces and place in a pan with fried onions.

Strain the broth in which the turkey stomachs were cooked and pour into the pan, cover and simmer over low heat for half an hour. Make sure that the broth does not boil away. If this happens, add more.

5 minutes before the end of cooking, pour in the soy sauce and put in the previously peeled and finely chopped garlic. Mix all the ingredients well, simmer everything together a little and remove from heat.

Serve hot turkey stomachs in soy sauce, sprinkle with chopped parsley, dill and finely chopped green onions.