Stew of Young Potatoes, Zucchini and Chicken Liver

Stew with chicken liver, zucchini, and potatoes is a very tasty and appetizing dish with an interesting combination of products. Due to the fact that the vegetables are young, cooking does not take much time. Try it!

Cook: 1 hour 

Servings: 3

Ingredients

• Chicken liver – 400 g
• Young potatoes – 300 g
• Young zucchini – 150 g
• Bulb onions (small) – 2 pcs.
• Carrots – 1 pc.
• Tomato paste – 2 tbsp
• Garlic – 3 cloves
• Vegetable oil – 50 ml
• Salt – 1/3 teaspoon (to taste)
• Ground black pepper – 1/4 teaspoon (to taste)
• Fresh dill – 15 g
• Drinking water – 150 ml

Directions

1. Cut the onion into half rings.

   

2. Grate the carrots on a medium grater. Cut the garlic into small slices.
3. Pour vegetable oil into a well-heated frying pan, put carrots, onions, and garlic, and fry for 3-4 minutes, until soft.

   

4. Cut the chicken liver into large pieces and put them in a pan with vegetables. Cook over low heat for 6-7 minutes.

   

5. Cut the zucchini into semicircles.
6. Cut the potatoes into large wedges.
7. Place the potatoes and zucchini in the frying pan over the liver.

   

8. Combine tomato paste with water, mix and pour into a frying pan. Finely chop the dill and add to the pan, add salt and ground pepper. Cover the pan with a lid and simmer the stew over low heat for 25-30 minutes. Take a sample at the end of cooking, add salt if necessary.
9. Stew of young potatoes, zucchini, and chicken liver is ready.

   

Arrange the stew into plates and serve, sprinkle with chopped fresh herbs if desired.

Bon Appetit!