Chicken gizzards stewed with vegetables in tomato sauce

Cut the pickled cucumbers (60 g) and carrot (1/2 pc) into strips, and the onion (50 g) into half rings. Mince the garlic (1 clove).

Next, clean the chicken gizzards (100 g) from the membrane and cut them into small pieces.

Heat a frying pan with olive oil (2 tbsp) and fry the gizzards until they turn golden brown.

Then add the prepared vegetables and cook them together for 2-3 minutes, stirring.

After that, add tomato paste (100 g) and a little water (2 tbsp) to the pan. Mix all the ingredients and cover with a lid. Stew the dish for about 20 minutes, stirring occasionally to prevent burning.

Once stewing is complete, add sea or pink Himalayan salt (1/8 tsp), as well as spices to taste — natural vegetable seasoning (1/8 tsp) and black pepper (1/8 tsp).

Mix well and let it rest for a few minutes before serving.