Wash the gizzards and cut off their film. Cut them into small pieces.
Boil water in a pot, add the bay leaves, black pepper and some salt, and then put in the gizzards. Simmer for about 50 min on a medium heat or until the gizzards become soft. When 10 min are left until the end of the cooking, add the sliced carrots.
Heat a little oil in a pan, add the onions cut into small cubes and fry them until they are softened.
Then add the crushed garlic cloves, fry for about 30 seconds, and add the fresh thyme with the gizzards and carrots, pour in the sour cream, add some salt and freshly ground black pepper, and simmer until the sour cream starts thickening.
Add the frozen green peas, stir everything, simmer for about a minute and then switch off the heat. Serve with boiled rice. Bon appetit!
