For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, and other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. There seems to be a revival of interest in liver today. There are quite a lot of requests for this product on the Internet. That’s why I decided to show you today how to properly prepare liver, that is, what is processed from animal waste. Traditionally it is believed that these are the lungs, heart and liver.
All this is very cheap on the market, compared to meat. Why not try it, even though it is considered a second-rate product? Cheap and cheerful! You’ll cook this whole set and you’ll have enough for everything – navy-style pasta (next time I’ll definitely tell you how to cook it), pies, dumplings, sausages, pancakes and much more.
Please do not confuse store-bought liver, or what is called liver, with liver sausage . Or store-bought pies with so-called liver. All this was not even close to real liver. And now you will see this! Even though the dish is high in calories, it will have to be done later, but it was very tasty...
Products
- Lungs, liver, heart (failure) - 500 gr.
- Onion – 300 gr.
- Butter - a piece
- Vegetable oil - for frying
- Salt and pepper - to taste
- Bay leaf - optional
- Garlic (optional) – 3-4 cloves
How to properly prepare liver at home - step-by-step instructions with photos
Let's wash the glitch and leave it in water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. We cut large pieces into smaller pieces, because then the water is guaranteed not to run away when it boils, as often happens. Therefore, you will have to watch carefully later!
Step 1. Soak the glitch and remove the hymen
Pour water into a large saucepan, bring to a boil and let the lungs and heart cook. After five minutes, salt this, pour in another water, and cook in it. And we will cook the liver, if you have it. If not, then it doesn’t matter, it will be no less tasty without this ingredient. You should also wash it thoroughly, remove all excess and cut it into pieces convenient for frying. It would be good to soak it in milk before doing this.
Step 2. Soak the liver in milk and cut into pieces
Place the pieces of liver in a frying pan, let them fry, not steam, until crispy brown. And we'll do the onions. There should be a lot of it in the liver. Do not be sad that your family will not accept him. They will be so engrossed in their food that they will not notice the telltale presence of fried onions. Fry it until it becomes transparent. Don't rush, because the first two ingredients will take at least an hour to cook. By the way, you can add salt and pepper to the onions now, at the end of frying.
Step 3. Cut the onion and fry
Have you made sure your heart and lungs are ready? Let them cool by placing them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. All we have to do is cut it into pieces that are convenient for grinding in a meat grinder.
Step 4. Cool the glitch and cut it into pieces.
By the way, if you don’t have, say, liver, replace it with another product. On the same chicken liver, a piece of beef, or place the udder. This is how every time you add something new, you will diversify the taste of the liver filling. And now we turn on the meat grinder, or use a regular one, and grind pieces of liver, lung and heart.
Step 5. Grind the liver, lungs and heart in a meat grinder
Pour the oil from the frying pan along with the onions into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the minced meat turns out to be a bit dry, you can add a little bit of the broth in which the malfunction was cooked, or heated butter. It will be even tastier and more tender!
Step 6. Combine onion and minced meat
By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. This will not change the taste, but this option will appeal more to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before filling, you can overcook it for a short time and add a piece of butter.
Step 7. Overcook the minced meat and add a piece of butter
How to make liver even more appetizing: some useful tips
- You don't need to add a lot of salt, the pepper will do its job.
- Let the quantities of all ingredients be approximately the same.
- If anything, you can arrange a mixture, that is, put beef lungs, pork heart, and so on. By the way, liver is super tasty if you put your tongue and lard in it!
- Don’t forget to keep an eye on the foam that will appear abundantly as soon as the water boils in the pan where the fault already lies. That's why you need to cut them into pieces.
- You can add carrots, bay leaves, garlic, etc. to the broth in which the malfunction is cooked.
- You don’t have to grind all the parts, because you won’t be able to use all the minced meat at once.
- If you add more butter, you can make something like a pate, which you then spread on the bun.
If you and I, dear readers, are not vegetarians, then we understand perfectly well that meat products play an important role for our body. Giblets or liver play an equally important role in a healthy balanced diet.
Giblets contain a whole range of vitamins, such as vitamins A, B1, B5 (the liver and heart are especially rich in them), B6, B12 (the kidneys and heart are the leaders). Offal contains such important substances as biotin, which affects metabolism and plays an important role in healthy skin and hair, choline, folic acid and inositol. Liver contains large quantities of iron, copper, calcium, magnesium, etc.
And of course, for chefs, offal is an important product that requires a lot of imagination and skill in preparing various dishes from them. Today we have liver and dishes prepared from it.
If you just take the boiled lung, cut it into pieces and add it to the liver poached in a frying pan and simmer it all together, you will get a wonderful dish. It can be served with mashed potatoes, rice or pasta. Just add your favorite spices to it.
And what delicious minced meat for pies and pies comes from liver! We talked about this before. And then I gave a recipe for delicious hashi soup made from tripe.
Well, now, the recipes.
Liver stewed with mushrooms
Required
500 g of liver, 1 cup of chopped dry mushrooms, 4 tablespoons of melted lard, 4 tablespoons of sour cream, 1 onion, pepper and salt to taste.
Wash the liver, cut into small pieces, and fry. soak, boil, finely chop and fry with onion, cut into rings. Place the liver, mushrooms and onions in a pot, pour in the mushroom broth, add sour cream and tomato paste and simmer until tender.
Serve boiled potatoes and fresh vegetable salad as a side dish.
Homemade beef liver pate
Let's take
0.5 kg of beef liver, 100 g of smoked pork belly, 50 g of smoked lard, 1 onion, 4 cloves, 1 glass of cognac, salt, ground black pepper to taste.
We will cook the liver, pork belly, garlic and onion until the liver turns pink when cut. Then put everything together through a meat grinder, add salt, ground black pepper, pour in cognac and mix well.
Place the prepared mass in a mold, cover the top with slices of lard and parchment and place the mold on a baking sheet with hot water. We will bake the pate in an oven preheated to 120 C for 1.5 hours.
Cool the pate without removing it from the mold, place it on a dish and cut into thin slices.
Liver with champignons and tomatoes
Based on 1-2 servings you will need
200 g liver, 3-4 small onions, 100 g champignons, 1 tbsp. spoon of margarine or butter, 1/2 teaspoon of salt, 1/2 g of pepper, 1/2 can of crushed canned food, 1 clove of garlic, 1/2 teaspoon of basil.
Wash and dry the liver. Cut it into cubes or thin slices. Peel the onions and mushrooms if using fresh mushrooms. Melt some of the butter over medium heat in a frying pan. When it is heated, put the liver there. Fry until the liver turns a tender brown color on all sides. Transfer the liver to a saucepan.
Fry the onions and then the mushrooms in the remaining oil. Season with salt and pepper. Place onions, mushrooms and tomatoes in a saucepan. Stir and cook covered for about 10 minutes. Season with squeezed or crushed garlic and basil.
Serve the liver with boiled potatoes, pasta or rice.
Liver pate
Let's take
500 g liver (beef, veal or pork), 100 g bacon, 100 g butter, 1 parsley and 1 onion.
Wash the liver, remove films and bile ducts and cut into small pieces, and peeled carrots, parsley and onions into thin slices. Fry all this until fully cooked with lard, also cut into pieces, adding 1 bay leaf and a few peas of allspice.
After this, pass all the ingredients through a meat grinder 2-3 times. It is very important to fry the liver correctly without overcooking it, otherwise the pate will not turn out as juicy as it should be. Place the grated liver in a saucepan, add salt and pepper to taste and beat with a spatula, gradually adding butter.
Transfer the prepared pate into a glass or porcelain bowl and cool.
Zrazy from the liver
Required
800 g liver, 2 onions, 100 g bacon, 2 pickles, salt, ground pepper, 1 cup sour cream, 1 tbsp. spoon of flour, greens.
Cut the prepared liver (remove the film and cut out the bile ducts) into slices, beat lightly, sprinkle with finely chopped onions, cover with strips of bacon, thin slices of cucumbers, roll up, tie with white thread and fry the zrazy in boiling fat. Add liquid, salt, pepper and simmer over low heat until done.
Remove the zrazy from the pan, remove the threads, add sour cream and flour to the remaining liquid.
Serve with boiled potatoes and salad.
Beef liver in white wine
Let's take
400 g beef liver, 1/2 cup dry white wine, 1/4 cup cream (20-30% fat), 1 tbsp. a spoonful of finely chopped basil, 2-3 tbsp. spoons of refined vegetable or unrefined olive oil for frying. In addition, you will need
12 grapes, cut in half and seeded, 30 g butter, wheat flour for thick double breading, 1 tbsp. a spoonful of finely chopped dill, salt, ground black pepper.
Cut the liver into portioned slices 1.5 cm thick, marinate for 1 hour in the cold (in) in a tightly closed enamel or glass container in a mixture of wine, cream and half the total amount of basil, turning or shaking vigorously every 15 minutes to ensure even marinating.
After an hour, remove the slices from the marinade, allowing it to drain well from each piece. Place on a plate, salt and pepper to taste on one side and the other, roll each piece generously in flour scattered in another plate. Set aside for 1 minute (so that the breading has time to soak in) on a sheet of writing paper. Then carefully roll on each side and sides again and quickly fry in a preheated frying pan with vegetable oil. Fry once for 1-2 minutes (the fewer minutes, the more valuable vitamins that are essential in winter, which are practically absent in plant foods!) remain, first on one side, then on the other, remove from the frying pan onto slightly warmed portion plates.
Immediately pour all the marinade into the pan, which remains on the fire. Add the peeled grapes and the remaining basil, bring to a boil over high heat and, without turning down the heat, simmer for 20 minutes, stirring vigorously. Then remove from heat, let cool slightly while stirring for 20-30 seconds, add butter and finely chopped fresh dill, mix everything quickly and thoroughly.
Pour the resulting sauce over the hot liver, which is served on the table, sprinkled with fresh chopped herbs on top, with a side dish to taste.
This dish goes great with mashed potatoes or potatoes boiled in a saturated salt solution.
Potatoes with liver in a pot
Boil 1 kg of potatoes in their skins for 10 minutes, then peel with a sharp knife and cut into slices. Lightly fry 2-3 finely chopped onions. Cut 500 g of liver into slices and quickly fry.
In a well-greased pot, place layers of potatoes, liver, onions, on the top layer of liver - a little lard and spices, cover with the last layer of potatoes, pour in 1/4 liter of beef broth and simmer in the oven until done.
It turns out to be a very tasty and appetizing dish!
Glazed pate
For pate we'll take
1280 g beef liver or 1200 pork (lamb), 100 g butter or margarine, 36 g onions, 50 g milk or broth, 100 g processed cheese, 10 g nutmeg, pepper.
For glazing you will need
150 g butter or margarine, 30 g sour cream, 5 g sugar, 10 g ready-made mustard, salt.
Remove the film from the liver, cut into pieces and fry with onions, put in a saucepan and simmer with a small amount of broth or milk until tender, season with salt and spices. We pass the prepared liver through a meat grinder and beat it well. Cut the cheese into cubes and mix with the prepared pate. We form the resulting mass into round loaves and cover them with glazing made from margarine and sour cream. We wrap the molded pate in cellophane or parchment paper and put it in the cold.
Berlin-style veal liver
Let's take
4 slices of veal liver 150 g each, 2 large onions, 3 large apples, 3 tbsp. spoons of premium flour, 100 g of butter, white pepper twice on the tip of a knife, salt.
We clean the liver slices from films, remove the bile ducts, wash and dry with a napkin.
Peel the apples, remove the core and cut the whole apples into 8 transverse slices - each so as to form rings. Roll the liver in flour, shaking off excess flour. Melt 1/3 of the butter in a frying pan. Brown the apple slices on both sides and transfer to a warm place (so as not to cool). In the same oil, thoroughly brown the onion cut into rings and also put it in a warm place.
Dip the liver slices in flour again. In another frying pan, heat the rest of the oil and fry the liver slices for 1.5-2 minutes on each side, pouring oil from the apples and onions. Pepper the liver, place it on a heated dish and cover it with fried apples and onions.
The dish will be delicious if instead of apples you cover the liver with round slices of fried fresh pineapple.
Warsaw-style flasks – tripe
Take
1 kg beef tripe, 400 g vegetables, 500 g beef bones, 60 g fat, 30 g flour, nutmeg, red pepper, black pepper, ginger, marjoram, salt, 50 g Swiss (or similar) cheese.
Thoroughly clean the tripe with a knife, rinse several times in warm water, brush with salt and a brush, and rinse again. Pour cold water 2-3 times, boil, strain the water, and pour cold water over the tripe. Rinse the vegetables. Wash the bones, add cold water, boil the broth, pour out 1/2 liter of broth, put the tripe in the remaining, cook until soft, adding half of the vegetables at the end of cooking. Cook the tripe for about 4 hours. Cut the remaining vegetables into strips, place on the melted fat, pour in 1/8 liter of water and cook, covered, until soft. Melt 30 g of fat, brown the flour on it until light golden brown, stir, dilute with cold broth, and boil. Remove the finished tripe from the heat and cool in the broth. Then take it out, cut into thin strips, put in the sauce, add vegetables (the mixture should resemble soup in thickness), salt, season to taste with pepper and nutmeg. Serve in a soup bowl. Separately serve grated cheese, red pepper, ground ginger and marjoram.
The tongue and the heart are, of course, delicacies of the offal variety. And deliciously cooked, they will not leave anyone indifferent!
Tongue stewed with vegetables and cheese
Take
2-3 boiled tongues (beef or pork), 2 large carrots, 2-3 onions, cheese, 3 tbsp. spoons of tomato paste, vegetable oil, salt and any seasoning to taste.
Clean the tongue and cut into rings. Cut the onion into cubes. Grate the carrots on a coarse grater. Fry onions and carrots in vegetable oil. Salt, season and add tomato paste, slightly diluted with water (you can use broth). In any form that can be closed with a lid ("duckpot" or pan), lay out layers of tongue, stewed vegetables, cheese, pre-grated on a coarse grater, and so on. The last layer should be cheese (it is better to use smoked sausage). Simmer for about 40 minutes. Make sure that the cheese melts, but not all the juice boils away.
Jellied tongue
Let's take
150 g of tongue, 10 g of carrots and onions, 1/4 egg, 50 g of meat jelly, 50 g of horseradish (sauce), pepper, bay leaf, parsley, salt.
Wash the tongues, boil them with roots and spices, put them in cold water and immediately remove the skin. Prepare the jelly: remove the fat from the broth, carefully drain the liquid and add soaked gelatin (in a ratio of 6:1).
For 1 liter of broth, 40 g of gelatin is required. Pour the broth into a salad bowl or serving molds. When the jelly hardens, add pieces of tongue and garnish with boiled egg slices and herbs. Serve horseradish sauce separately with sour cream or vinegar.
Tongue in sour cream sauce
Boil 0.5 kg of beef tongue in salted water for 3 hours, then peel it and cut into pieces. Fry 300 g of any mushrooms with 2 onions and mix it all with your tongue. Take 500 g of sour cream, 1 cup of peeled walnuts, 2-3 cloves of garlic, salt and pepper to taste. Grind the nuts through a meat grinder or crush them by hand. Add the grated garlic and add it all to the sour cream, salt and pepper. Place the tongue with mushrooms in a saucepan and pour over the resulting sauce and place in a preheated oven for 15-20 minutes.
Beef tongue with parmesan
Take
1 beef tongue (1 kg), about 100 g lard (lard), 2 onions, 3 carrots, 250-300 ml dry white wine, 250 g cheese, 1-3 tbsp. tablespoons (to taste) chopped parsley, 1-4 tbsp. tablespoons (to taste) chopped green onions, 75 g rendered lard, 25 g butter, salt, ground black pepper.
Rinse the tongue thoroughly with water and stuff it with pork lard, cut into strips. Heat melted lard in a saucepan, put the tongue along with onions and carrots, cut into small cubes, salt, pepper, pour dry white wine, add chopped parsley and green onions (amount to taste) and leave on low heat (so as not to boiled quickly) with the lid closed. Immediately after boiling, which is best determined without opening the lid, by sound or by placing your hand on the lid handle and feeling the gurgle of boiling, reduce the heat to low and leave to simmer with the lid closed for 3 hours.
After 3 hours, remove the tongue from the pan and place it in cold water for 1-2 minutes. Remove the skin from the tongue and put the tongue back into the pan, close the lid, bring to a boil, simmer over low heat for 5-7 minutes, turn off the heat and, without opening the lid, let the tongue cool in the sauce formed during cooking.
When the tongue has cooled a little, remove it from the pan and cut it into thin slices with a very sharp knife, and cut the cheese in the same way. Heat the oven to 180 degrees.
Place a layer of cheese slices in the bottom of an ovenproof skillet, then a layer of tongue slices, another layer of cheese, etc., ending with a layer of cheese. When placing in a frying pan, pour the sauce with vegetables on top of each layer, formed during the preparation of the tongue, calculating it so that there is enough for all layers. After finishing the filling, pour the dissolved butter over everything and place in the oven for about 15 minutes at 180 degrees Celsius until a beautiful golden crust forms.
Serve hot with rice.
Heart stewed with vegetables
Take
500 g of heart, 3 tablespoons of fat, 600 g of potatoes, 2 onions, 2 carrots, 1 celery and parsley root, 1 pickled cucumber, 4 tablespoons of sour cream, salt, black peppercorns, 1 bay leaf, parsley.
Cut the heart, rinse, soak in cold water for 2-3 hours, rinse again and cook beef for 3-4 hours, pork for 2-2.5 hours. Add salt shortly before the end of cooking.
Cool the finished heart in the broth, cut it across the grain into slices, put it in a deep frying pan or patch, add a little hot broth. Season cut into small cubes and fried potatoes, carrots, celery, parsley, onions, pickled cucumbers with salt, pepper, bay leaf, sour cream and simmer until tender under the lid.
Serve sprinkled with finely chopped parsley.
Kidneys in sour cream
Required
800 g of kidneys, 2-3 carrots, 2 turnips, 4-5 potatoes, 3-4 pickles, 1 glass of sour cream, 1 tablespoon of tomato paste, 2-3 cloves of garlic, spices, salt and pepper to taste.
Cut beef, pork or lamb kidneys in half, add cold water and soak, changing the water, for 3-4 hours. Then add cold water, bring to a boil and drain. Repeat this procedure two more times. Pour hot salted water over the kidneys treated in this way and cook until tender for about an hour.
Cool the finished kidneys by placing them in cold water, and then cut into thin slices and fry. Cut potatoes and carrots into cubes and fry. Place kidneys, potatoes, carrots and turnips cut into cubes in a pan, pour in sour cream and simmer for 10-15 minutes. Then add peeled and sliced pickles, pepper, salt, bay leaf. 5 minutes before it’s ready, add tomato paste, tomato sauce, and crushed garlic.
Well, next time we’ll look at recipes for poultry liver dishes.
When I buy fresh meat from farmers, I always take by-products. From the heart, lung, liver and kidneys with the addition of pieces of fresh meat, I often prepare hodgepodge or. I really like stuffed pancakes with liver or pies with liver and potatoes. Well, today I would like to present to your attention an equally interesting and simple recipe for preparing a delicious liver dish in a slow cooker.
By-products or liver are internal organs of little value from an animal carcass. Which liver to choose when purchasing: pork, beef or lamb - I decide on the spot, based on availability on the counter. Which liver I like in appearance, color and freshness, I give preference to those by-products.
In this step-by-step photo recipe I use pork liver, lung and heart. You can choose any liver according to your taste preferences.
Lung, heart and liver with vegetables in a slow cooker
Ingredients:
Cooking process:
What I love about slow cooker stews is that you don't have to add any liquid while cooking. Stewed meat, offal, and vegetables are cooked in their own juice and do not need to be stirred. At this time I even forget about them, doing household chores. I already remember when delicious aromas spread throughout the house.
Rinse the heart, pieces of lung and liver with running water, cut as desired or as for goulash, place in a multicooker bowl. You can optionally add pieces of fresh meat (fresh meat).
Prepare vegetables. Chop the onions, carrots and tomatoes as you like and add them to the offal in the slow cooker.
Salt, add spices, bay leaf and mix everything.
I use a Panasonic multicooker with a large bowl, but I cook this dish in small quantities. The proportions can be safely increased to the maximum risk.
Place the bowl with liver and vegetables in the multicooker, close the lid, select the “Stew” mode, cooking time 1 hour 30 minutes, “Start”.
After the signal about the end of cooking stewed offal and vegetables, open the lid.
Mix the dish. The photo shows that quite a lot of juice was released during stewing.
Place the heart with the lungs and liver into portioned plates, preferably deep ones, to pour the delicious broth over them.
Also, if you drain the broth, these stewed offal can be put through a meat grinder and used for filling into yeast dishes.
Anyuta and her Notebook wish you bon appetit!
In traditional Russian cuisine, offal has always been honored. Opening an old cookbook, you will find recipes called “Boiled kidneys” and “Stewed kidneys”, “Fresh ox tongue”, “Tripe sauce with sour cream, potatoes and pickled cucumbers”, “Roasted ox liver”, “Valf liver pudding” ” and even “Brain sausages” (sausages were certainly doused with Chukhonsky, that is, butter, before serving). An expensive and exquisite dish that invariably amazed foreigners was cockscombs. And once a year, housewives had every right to remember a recipe called “The Head of an Old Boar” - this dish was served on Easter Sunday. The recipe goes like this: “The most
Clean and cook a beautiful smoked old boar's head. Putting it on a dish, remove the ears and muzzle with beautifully trimmed white paper and greenery.” A separate and desirable delicacy was the so-called sweet meat - the thymus of a calf or lamb, which has a subtle, refined taste reminiscent of fresh bread. Dishes made from it were served with truffles - imagine, in this case they only pretended to be an honorary accompaniment. Modern cuisine has not forgotten about “sweet meat”. In Italian restaurants it is offered with Jerusalem artichokes and black truffles. In France - with blackcurrant powder, in Argentina they respect a warm salad with “sweet meat”.
Other offal products are also appreciated. In Armenia, tzhvzhik is revered - an intoxicatingly delicious hodgepodge of liver, lungs, kidneys, spleen and heart, cooked in fat tail fat. Tatars make tutyrma - sausage stuffed with offal and rice. Scottish cuisine is unthinkable without haggis - a dish of offal with onions, oatmeal and lard, boiled in a lamb's stomach. Germany is famous for pork legs with sauerkraut. In Lithuania, beer is always served with smoked pig ears and tails. And in the Caucasus, before starting the feast, they will certainly take care of khash - the king of hangover soups made from bull hooves, tails and tripe. This “magic elixir” takes eight to nine hours to prepare, served with grated garlic and fresh tortillas, and brings back to life the most seemingly hopeless.
In conclusion, it is worth saying that offal is a natural and very pleasant source of iron, necessary for normal blood circulation. They are also suppliers of magnesium, which is responsible for the stability of the nervous system, and zinc, necessary for tissue growth and renewal. Fans of offal products do not know the problems with a lack of vitamin A, which protects against premature aging, and B vitamins, which relieve insomnia and depression. And in general, imagine how pleasant it is to sit down at the table on a chilly autumn evening and serve some hot soup, and with giblets!
For 4 persons: beef tongue - 1 pc., bay leaf - 3 pcs., onion - 3 pcs., balsamic vinegar - 4 tsp., salt, ground black pepper
Wash the tongue and perforate it with a skewer or knife. Salt and pepper. Add bay leaf, onion cut into half rings, sprinkle with vinegar and marinate in the refrigerator for a day. Peel the tongue from the onion and bay leaf and place in a saucepan with water, bring to a boil, reduce heat and cook for 3 hours 30 minutes. Remove the finished tongue from the saucepan and place it under running cold water for 2-3 minutes. Remove skin. Can be served with vegetables and herbs.
284 kcal
Cooking time 28 hours
3 points
For 4 persons: oxtails - 1 kg, onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery - 1 pc., dry red wine - 200 ml, cognac - 100 ml, vegetable oil, salt, pepper , dry spices
Wash the oxtails thoroughly, chop into portions and soak for half an hour. Place on a napkin, let dry, throw into a dry, hot frying pan without oil, fry until brown, pour in cognac and set on fire. After waiting for the flame to go out, place the tails in a saucepan along with chopped celery and parsley root, add water and cook for 3 hours, periodically removing the foam. Finely chop the onion and carrots, lightly fry in oil, pour in a small amount of broth and simmer covered for 10 minutes. Place the resulting roast into the soup and pour in red wine. Add salt, pepper and spices to taste. Cook over low heat for 30 minutes.
Calorie content of one serving per 100 g 110 kcal
Cooking time 4 hours
Difficulty level on a 10-point scale 5 points
For 3 persons: beef brains - 600 g, parsley - 0.5 bunch, dried onions - 1 tbsp. l., salt - 2 tsp., pink pepper - 1 tsp., vinegar 9% - 1.5 tbsp. l., vegetable oil
Clean the brains from films, soak for an hour. Change the water and leave for another hour. Pour 1.5 liters of water into a saucepan, add vinegar, boil the water, put the brains in it and cook for 25 minutes. Cut the finished brains into small cubes. Add parsley, dried onions, pepper, salt. Mix and place in a mold, after greasing it with oil, place in the oven preheated to 200 °C. Bake for 20-30 minutes until done. Serve the dish chilled.
Calorie content of one serving per 100 g 170 kcal
Cooking time 3 hours
Difficulty level on a 10-point scale 5 points
For 9 persons: chicken liver - 400 g, veal (pulp) - 300 g, chicken - 300 g, champignons - 200 g, butter - 150 g, eggs - 3 pcs., onions - 3 pcs., salt, ground black pepper, walnut nutmeg
Wash the veal and chop finely. Peel and chop one onion. Wash the mushrooms and chop them. Fry everything together in 30 g of oil. Add eggs to the prepared mass, let it harden and grind in a blender. Wash the liver and cut into small pieces. Finely chop another onion. Fry these ingredients in 30 g of oil until tender, add to a blender and grind again. Season the mixture with nutmeg, salt and pepper. Chop the last onion. Wash the chicken meat, chop it, fry it in 30 g of oil, grind it in a blender, adding salt and pepper. Grease a baking dish with 30 g of butter. Lay out the layers: a third of liver pate, half of chicken, again a third of liver, the rest of the chicken, the last layer of liver. Place under pressure and refrigerate for 3 hours. Melt the butter, pour it over the pate and put it in the refrigerator for two days.
Calorie content of one serving per 100 g 170 kcal
Cooking time 4 hours
Difficulty level on a 10-point scale 6 points
For 4 persons: wheat bread - 200 g, onions - 2 pcs., chicken liver - 300 g, apples - 1 pc., flour - 1 tbsp. l., butter, black pepper, salt
Peel the onions and cut into slices, fry in a frying pan until golden brown. Wash the liver thoroughly, cut into strips, salt and pepper, roll in flour and fry in butter. Cut the bread into portions and brush with a thin layer of butter. Place pieces of liver on them, garnish with fried onions and thin slices of apple. Preheat the oven to 150°C. Bake the croutons for 10 minutes. Can be served with a glass of homemade wine.
Calorie content of one serving per 100 g 170 kcal
Cooking time 30 minutes
Difficulty level on a 10-point scale 3 points
For 4 persons: beef liver - 600 g, dry white wine - 100 ml, garlic - 4 cloves, red onion - 2 pcs., parsley - 1 bunch, melted butter - 40 ml, cognac - 50 ml, olive oil - 10 ml, salt seaweed - 10 g, ground black pepper - 5 g
Finely chop the parsley, cut the onion into thin half rings and fry over high heat in 20 g of butter until transparent. Add crushed garlic and fry for another 4 minutes. Add salt and pepper, carefully pour in the wine, evaporate it almost completely, add half the chopped parsley, mix thoroughly and remove from the heat. Rinse the liver well, dry and cut into pieces. Heat a cast iron frying pan, add the remaining butter and olive oil. Add the liver, salt and pepper and fry on each side (3 minutes). Pour in cognac, stir, simmer for a minute.
Calorie content of one serving per 100 g 199 kcal
Cooking time 30 minutes
Difficulty level on a 10-point scale 5 points
For 4 persons: pork bladder - 1 pc., pork kidneys - 2 pcs., pork liver - 300 g, pork heart - 1 pc., pork tongue - 1 pc., lard - 400 g, boiled pork skin - 500 g, garlic - 6 cloves , cumin - 1 tsp, basil - 1 tsp, ground black pepper - 1 tsp, salt
Boil the kidneys, heart and tongue separately until partially cooked, cool. Soak the liver in cold water, cut into slices, pour boiling water over it and leave for 20 minutes. First make a small hole in the narrow part of the bubble. Cut the kidneys, liver, heart, tongue, bacon and skin into cubes. Add salt, spices, finely chopped garlic and broth left over from boiling the skins. Mix. Fill the bubble with the resulting minced meat. Sew up the hole and bandage it tightly. Cook the bubble over low heat for one and a half to two hours. Then put saltison under the press. When it cools down, put it in the refrigerator for 5-6 hours.
Calorie content of one serving per 100 g 118 kcal
Cooking time 10 hours
Difficulty level on a 10-point scale 6 points
For 4 persons: peeled beef tripe - 500 g, onion - 1 pc., garlic - 5 cloves, eggs - 1 pc., lemon juice - 2 tbsp. l., flour - 2 tbsp. l., natural yogurt - 2 tbsp. l., butter - 100 g, salt
Divide the peeled tripe into pieces and place in a saucepan. Place onion and garlic cloves on top. Pour boiling water (4-5 l) and put on medium heat. Cook for 3-4 hours. Remove the finished tripe from the broth, cut into slices measuring 0.5x2 cm. Discard the onion and garlic, strain the broth. Place the tripe back into the broth and place over medium heat. In a separate bowl, beat the egg with yogurt and lemon juice, add flour, stir. Scoop out the broth, add to the egg mixture, and stir again. Pour the egg mixture into the broth and, stirring, bring to a boil. Add salt. Melt the butter and pour into the soup. Add lemon juice to plates before serving.
Calorie content of one serving per 100 g 170 kcal
Cooking time 5 o'clock
Difficulty level on a 10-point scale 5 points
Photo: Istock.com/Gettyimages.ru
Liver is a product made from the heart, lungs and liver of animals. Liver is used to make sausages, minced meat, pates, and probably everyone has tried the famous liver pies. Some consider liver to be “second-class” meat and especially do not favor dishes made from it. But in fact, this product is very useful, let’s remember at least the same liver, and in this article we will tell you about what to cook from liver so that your household finally appreciates it.
Chicken liver pate
Chicken liver pate
Ingredients:
- 1 kg chicken liver
- 60 gr. margarine
- onion – 1 pc.
- 3 cloves garlic
- butter – 150g
- 2 table spoons brandy
- bunch of dill
- black pepper and salt - to taste
Cooking process:
1. Heat a frying pan and fry onion in margarine, cut into small cubes, mixed with chopped garlic, pepper and salt. Grind the chicken liver in a meat grinder and add to the pan. Fry everything together for another 10 minutes.
2. Let the cooked liver mince cool, then mix it well and rub through a sieve until the mass resembles thick sour cream. Whip the melted butter with brandy, add salt, pepper and lastly add chopped dill.
3. Mix the pate thoroughly again and put it in the refrigerator.
Liver Pie
Liver Pie
Ingredients:
For the test:
- flour – 1 kilogram and 200 gr.
- yeast – 15g
- 15 gr. Sahara
- milk – 1 l.
- 1 egg
- vegetable oil – 100 ml
For filling:
- liver – 1 kg (any kind, you can take heart, lungs, liver)
- 3 eggs
- raises butter - 3/4 cup.
- spices, salt
Cooking process:
1. Cut the onion into half rings, add salt and fry it in a pan. oil until it yields juice. After this, immediately remove the pan from the stove.
2. Boil the liver until tender, cool, grind in a meat grinder and fry in a frying pan until cooked. oil, adding previously fried onions. Season to taste. Boil the eggs and cut into small cubes.
3. Prepare the dough: pour 600 g into the bowl. flour, yeast, pour 200 ml of warm boiled water, mix everything well and put in a warm place, covered with a lid, for 50 minutes. When the dough rises, add whipped yolks, salt, sugar, pour in warm milk and mix well. When the mass becomes homogeneous, add the remaining flour and knead the dough. Add to it grows. butter and beat well on the table. Place the dough in a warm place again for 1.5 hours until it rises.
4. Grease a baking sheet with oil and place 2/3 of the rolled out dough into it. Place the filling of liver and eggs on top of the dough. Cover the top of the pie with the remaining rolled out dough and seal the edges on both sides. Leave the cake on the table for 30 half an hour, then brush it with beaten egg and pierce a hole in the center to allow steam to escape.
5. Bake the pie in the oven for about 40 minutes at medium temperature until golden brown.
Dumplings with liver in peasant style
To prepare these dumplings you will need the following products:
For the test:
- flour - 2 cups.
- 2/3 stack. milk (can be replaced with boiled water)
- eggs – 2 pcs.
- butter – 1 tbsp.
- salt - to taste
For filling:
- liver – 300 g (100 g each of hearts, liver and lungs)
- dry mushrooms – 7 pcs. (you can take fried ones, ready to eat)
- one large onion
- butter - 1 tablespoon
Cooking process:
1. First knead the dough: add milk, eggs, salt, butter to the flour and knead it all into a dough. Then leave the dough for 30 minutes to allow it to rise a little and become elastic.
2. For filling: Rinse the liver, lungs and hearts, boil in salted water, then drain in a colander and let the water drain. After cooling, grind the boiled products together with the mushrooms through a meat grinder to form minced meat. Finely chop the onion, fry in oil until golden brown and mix with the prepared minced meat.
3. Roll out the kneaded dough into a layer and cut out circles from it using a glass. Place the prepared filling in the center of each circle and seal the dumpling.
4. Boil salted water, put dumplings in it and cook them for 4-5 minutes. Once they are ready, remove them with a slotted spoon.
These dumplings are best served with sour cream or butter.
