Boil the gizzards with salted water for 40 minutes. Cool slightly and cut into small pieces. Carrots and onions cleaned and cut into small cubes. Pour into the pan vegetable oil when it is hot, fry the slice of ginger and a crushed clove of garlic. Ginger and garlic are removed from the oil (they are no longer required). In a fragrant oil to put the ventricles, onions and carrots. Sauté for 10 minutes, stirring occasionally.

To add to our ventricles sour cream, prepared horseradish and chopped pickles! Mix well, to prisolit and pepper and simmer for another 10 minutes on medium heat.

The ventricles serve with garnish! And the broth you can prepare this soup here http://www.povarenok .ru/recipes/show/595 52/ enjoy your meal!!!