Stew of Young Potatoes, Zucchini and Chicken Liver
by Editorial Staff
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
- Cut the onion into half rings.
- Grate the carrots on a medium grater. Cut the garlic into small slices.
- Pour vegetable oil into a well-heated frying pan, put carrots, onions, and garlic, and fry for 3-4 minutes, until soft.
- Cut the chicken liver into large pieces and put them in a pan with vegetables. Cook over low heat for 6-7 minutes.
- Cut the zucchini into semicircles.
- Cut the potatoes into large wedges.
- Place the potatoes and zucchini in the frying pan over the liver.
- 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.
- 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!
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