Navel of the Earth Salad

The Navel of the Earth salad with chicken stomachs and mushrooms turns out to be tasty and satisfying. Preparing a salad is very simple and from the most common products!

Cook: 1 hour 15 mins

Servings: 4

Ingredients

• Chicken stomachs – 300 g
• Champignon mushrooms – 200 g
• Bulb onions – 1 pc. (small)
• Canned peas – 100 g
• Chicken eggs – 3 pcs.
• Pickled cucumbers – 3-4 pcs. (medium)
• Vegetable oil – 2 tbsp (for frying mushrooms)
• Mayonnaise – 2 tbsp
• Salt to taste
• Ground black pepper – to taste

Directions

1. Prepare the right ingredients. Empty chicken stomachs in advance and boil them in water for 1-1.5 hours until soft. Let cool. Also boil the eggs in advance (for 8-10 minutes) and cool them in cold water.

   

2. Cut the peeled onion into small cubes. Rinse the mushrooms and cut into slices.
3. Fry the onion in a little oil for a few minutes. Add mushrooms and stir fry until tender.
4. When frying, season the mushrooms and onions with a little salt and pepper. Let cool completely. To do this, spread the mushrooms in an even thin layer on a flat plate (this way they cool faster).
5. Cut the cooled chicken stomachs into medium-sized pieces. Peel and slice the eggs in the same way as the stomachs.
6. Chop the pickled cucumbers.
7. In a salad bowl, combine chicken stomachs, eggs, cucumbers, cooled fried mushrooms with onions, and canned peas.
8. Stir the meat salad with mushrooms and peas, season with mayonnaise. Then try and, if necessary, add salt and pepper

   

9. Decorate the chicken gizzard salad to your liking and serve

Bon Appetit!