What is liver - how to cook at home

Benefits and harms

The presence of vitamins and minerals in the composition of liverwurst gives reason to talk about its beneficial effects on the human body.
However, there is an opinion about the negative impact of a large amount of the product and a categorical ban on its use by elderly people. So is liver sausage healthy and what harm can it cause? Let’s figure it out together.

Why is it useful?

Experts pay attention to the wide range of fats among the components of liverwurst and emphasize its following beneficial properties:

strengthens the skeletal system (the product is especially useful for growing organisms); promotes the full functionality of the cardiovascular system; improves the blood formula and promotes the formation of red cells; normalizes metabolic processes; has a positive effect on the nervous system; stimulates intellectual activity; has an immunomodulatory effect; promotes better functioning of the visual organs; is a good prevention of anemia, as it nourishes the body with vitamins and microelements; Important! Nutritionists consider a 200-gram portion to be the weekly norm for liver sausage.

promotes healthy joints and ligaments.

What harm

Excessive addiction to these products is fraught not only with obesity, but also with many diseases.

Did you know? In medieval history, sausage became an inseparable part of politics. This is evidenced by the attack of the army of Prince Oleg of Kiev on Constantinople. The politician took advantage of a massive outbreak of botulism, which resulted from the Byzantine people's addiction to blood sausage.

In particular, its harmful effects boil down to:

increased cholesterol levels, which will adversely affect heart function and blood pressure;
violation of the water-salt balance, because all types of sausages are characterized by a high salt content, which does not fit into the framework of a healthy diet;
risks of becoming infected with pathogenic bacteria, which are associated with rapid spoilage of sausage, as well as possible violations of product preparation technology.

Preparation

Big photos Small photos

Place the thoroughly washed and cut into pieces lung and heart into a saucepan, add washed carrots, parsley root, an onion with a clove stuck into it, and both types of peppers.

To fill with water. It should be remembered that lung is lighter than water, so it will float above its level, and will also swell for some time during cooking. Therefore, there should be enough water, but not too much.

Cover the pan with a lid and put on the fire, bring to a boil, simmer over low heat for 2 hours after boiling. Then salt the offal, add bay leaf, and simmer over low heat for another half hour.

Remove the pan from the heat and let the heart and lungs cool in the broth. If you follow this cooking technology, the filling will turn out very juicy.

Prepare the dough.

While the offal is cooling, knead the dough. Even though the recipe is in accordance with GOST, a bread machine will help out here in the best possible way!

Place a knife into the bowl of the bread machine. Pour in water (or potato broth, which would be better!), add salt, sugar, butter, then flour and yeast.

Close the lid of the bread machine, set the dough kneading program for 20 minutes and knead into a smooth dough. Open the bread machine, remove the knife, roll the dough into a ball and leave to ferment for 3 hours.

Knead the dough every hour. To do this, you need to take it out of the bowl, knead it into a layer and fold it three times lengthwise, then three times across. In three hours the fluffy dough will be ready. Fluffy dough according to GOST is a prerequisite for obtaining real liver pies.

If you knead the dough by hand, then your hands will act as a knife for kneading the dough, everything else according to the technology will be similar.

Filling

. While the dough is rising, finish preparing the filling. Peel the onion, rinse with cold water and chop coarsely. Wash the liver, dry with a napkin, and cut into pieces. Place the frying pan on the fire, pour in 1 tsp. vegetable oil, place the onion under the lid, simmer for 3-4 minutes until transparent. Add the liver and simmer, covered, until the liver is ready for another 8-10 minutes. Stir occasionally.

The finished liver should be soft, without frying, otherwise the filling will be bitter. If there is broth left in the pan, it can be used to adjust the density of the filling during final kneading.

Adjust the density of the filling: it should not be dry or wet.

Grind all offal and onions through a meat grinder. Season with salt, adding liver juice if necessary for a soft texture. The filling is ready.

Modeling.

Grease the work surface (table) and hands with vegetable oil. Remove the dough from the bowl, place it on the table and knead it to release any bubbles. Divide the dough into 4 parts, roll it into balls, grease with oil and cover with film so as not to dry out.

Pour 600 ml of vegetable oil for frying into the multicooker bowl, close the lid, set the MULTICOOK program, 160 degrees, 16 minutes. Start the oil heating program.

Meanwhile, form the first batch of pies. Take out one quarter of the dough, roll it out on a greased table in length and a little in width so that there is a strip. Place portions of the filling at intervals of 3-4 cm onto the strip of dough and carefully but thoroughly! pinch the edges.

Using a pastry knife, cut the strip into pies, carefully fasten the sections, pulling the dough a little.

You should not put too much filling in the pies, because the dough will increase in volume during frying and the pies may burst at the seam during frying. The pies should be neat, the dough should be easily held together around the filling.

Fry pies with liver in a slow cooker.

As soon as the multicooker timer starts counting down, open the lid and add the first batch of pies. After 7 minutes from the start of frying, you can open the lid and turn the pies with lighter barrels into the oil. This way the pies will become evenly golden.

Prepare the next batch of pies.

At the end of the multicooker program, use tongs or a fork to remove the finished pies onto a dish lined with napkins and blot off excess oil.

Set the multicooker program again, load a new batch of pies and fry in the same way as the first. Since the oil is already hot, the program will begin counting down almost immediately.

Fry all the pies. One quarter of the dough is just enough to form a batch of pies for frying in a 5-liter multicooker bowl. Blot all pies on napkins and let cool to a comfortable temperature.

Be sure to blot fried pies to remove excess fat!

Favorite recipes

From time immemorial, sausage, brawn, and saltison have been prepared in Rus'. The cleaned intestine or dressed stomach was stuffed with meat or entrails, after which it was boiled, fried, smoked, or baked in an oven. Today, these age-old favorites are produced on an industrial scale.

Sausage

Sausage made from liver is traditionally called “liver sausage”. Although it often includes other products. There are a huge number of recipes for this dish. Here is one of them:

liver and other offal - 500 g;
fresh pork lard - 300 g;
semolina - 3\4 cups;
egg - 1 pc.;
salt and spices to taste.

Cut the liver and lard into cubes, mix thoroughly, add semolina and egg, salt and pepper. Let stand for 20 minutes so that the semolina “blooms.” Using cling film we form sausages. You can also use cellophane bags, only the shape of the finished product will not be sausage. Boil the liverwurst in boiling water for about an hour. Let it cool, and only after that remove the film.

Liver mince

And who hasn’t heard such names as “liver pies”, “liver pancakes”? Offal is an excellent filling for a wide variety of baked goods and dumplings. To save money or for variety, you can add mashed potatoes or boiled rice, fried or green onions, and mushrooms. To prepare minced liver, boil the offal (necessarily separately), pass through a meat grinder. It is convenient to store such a preparation in the refrigerator in glass jars, pouring melted lard on top.

The particular popularity of such dishes is also due to the fact that liver is not that expensive. The recipe for naval pasta, pies, dumplings will be much cheaper if the meat in it is replaced with offal. And its taste will not suffer at all.

Homemade liver in cooking

How to properly cook beef or pork liver? The internal organs for minced liver (heart, kidneys, liver, lungs) are boiled in lightly salted water with one bay leaf until tender (it is better to cook the offal separately). After the water boils, the giblets are cooked with the lid ajar over medium heat: lungs - an hour and a half, heart - an hour and a half, liver - 20 minutes, kidneys - 1 hour. Before cooking, the kidneys are soaked for 3-4 hours in cold water, changing it periodically, and the liver - 35 minutes. in milk, so it will be more tender.

The boiled, cooled entrails are passed through a meat grinder with onions and carrots fried in vegetable oil. The minced liver is kneaded by hand, adding salt, ground black pepper to taste, and a little broth in which the giblets were cooked. Store the workpiece in a cool place in glass containers, jars, pouring fat (lard) rendered from lard.

Liver is ideal as a filling for dumplings, pancakes, pies, cold and hot appetizers. What is prepared from offal:

abomasum (stomach), udder, heart are used for Azerbaijani khash, Polish flaki soup;
buds are suitable for preparing second courses, soups, hodgepodges;
pates, main fried dishes, and canned food are often prepared from the liver;
stewed dishes of national Belarusian and Russian cuisine with porridges are prepared with mesentery;
The meat snack saltison, an analogue of German brawn, is prepared from pork diaphragms, lard, kidneys, liver, heart, and lungs;
Liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.

Chemical composition and calorie content of liver sausage

The composition of liver sausage directly depends on the quality of the meat product. So, absolutely all types of this sausage are characterized by the presence of such components as liver, lard, veal, table salt, pepper and other spices. Sometimes potato or wheat flour, as well as chicken eggs, are used for binding.

It is interesting that the highest grade liver sausage (the so-called pate sausage) mainly contains veal and pork liver, while the low-quality product is made exclusively from ox liver. In addition, such sausages often contain trimmings of pork and beef meat, cheek, pig ears, heart, lungs, windpipe and spleen.

Dough for pancakes and pancakes

Ingredients: – 1 liter of sour milk, – half a kilo of flour, – a teaspoon of salt, – a tablespoon of sugar, – 30 g of yeast (a third of a pack), – 2 eggs, – vegetable oil. Dry yeast is measured as follows – one pack (11 g) equivalent to half a pack (50 g) of fresh ones. For pancakes, as well as for pies, you can prepare yeast dough. The dough is kneaded without eggs or butter and left for twelve hours. It rises several times, settles and becomes more sour. The batter for pancakes is liquid. For pancakes - thicker. If there is no time for dough, you can knead the dough right away. First, the yeast dissolves in a small amount of warm, sugary water and is suitable. After this, the eggs are beaten, sour milk at room temperature is poured in, salt and flour are poured in, everything is whisked, yeast and vegetable oil (about 60 g) are added. The dough will turn out a little thick. When it comes up, you need to pour boiling water into it and stir (settle). After this, let it come up and repeat the operation. Now you can bake pancakes by greasing the pan with oil.

What are the benefits of liver sausage?

Higher grades of sausage, prepared in accordance with GOST standards and technology, provide health benefits due to the presence in their composition:

amino acids that help strengthen bones and teeth,
B vitamins involved in cellular metabolism,
magnesium, which helps convert food into energy, form bone and muscle tissue, strengthen the prostate gland, prevent kidney stones and regulate the functioning of the thyroid gland,
gland that helps saturate the blood with oxygen,
zinc, which provides immune protection and tissue regeneration,
vitamin A, which stimulates the production of collagen and elastin, and helps cells renew and preserve our youth.

Cutlets

This delicious pork liver dish will be an excellent addition to any side dish and will help refresh your usual diet. To prepare it in your own kitchen, you will need:

400 g pork liver.
300 g heart.
130 g light.
130 g unsalted fresh lard.
200 g ordinary wheat flour.
1 large onion.
5 cloves of garlic.
1 small carrot.
2 eggs.
3 tbsp. l. thick non-acidic sour cream.
Kitchen salt, ground pepper and vegetable oil.

The peeled offal is cut into large pieces and soaked in cold water for a couple of hours. After the designated time has passed, they are passed through a meat grinder along with lard and vegetables. The resulting mass is supplemented with raw eggs, sour cream, salt, spices and flour, and then kneaded intensively. The minced meat is kept at room temperature for half an hour, placed in portions in a hot frying pan and fried in a small amount of refined vegetable oil. They are served with rice, buckwheat, mashed potatoes or any other suitable side dish.

How to make homemade liverwurst

Not everyone loves liverwurst in its classic form, despite all its beneficial properties. But there are many recipes for preparing dishes based on it, as well as interesting servings.

To maximize all the taste and beneficial nutritional properties of liver, you can use it in the preparation of the following dishes:

as a filling for pancakes or dumplings,
mix with mashed potatoes or pasta,
make a roll and even a cake.

The list is limited only by the owner’s imagination.

At the same time, it is important to remember the principle of moderation, because the abuse of liver instead of benefit can be harmful to health

Roast lamb offal

A liver dish made according to the method described below turns out to be very aromatic and tasty. It goes equally harmoniously with porridge, pasta, potatoes and just a piece of fresh bread. To test this for yourself, you will need:

1 kg of lamb offal (heart, kidneys, liver and lungs).
3 onions.
2 tbsp. l. khmeli-suneli.
Salt, ground pepper and vegetable oil.

This is one of the easiest dishes to prepare. Lamb liver is cleaned of everything unnecessary, thoroughly washed, dried, cut and placed in a deep container. Salt, spices and chopped onions are also poured there. Cover all this with a lid and leave for three hours in any cool place. At the end of the designated time, the giblets are wrapped in foil and baked at moderate temperature for twenty-five minutes.

Harm of liver sausage and contraindications

The harmful properties and contraindications for consuming liver sausage include the following:

A large amount of fat (cholesterol), which, when accumulated in the body, leads to diseases of the cardiovascular system and gastrointestinal tract.
Risk of presence of pathogens. Liver sausage has a limited shelf life, and this can cause harm from product poisoning.
Violations of production technology can also reduce to zero all the beneficial properties of sausage.
Liver should also not be consumed by people with atherosclerosis, since a large amount of salt will lead to fluid retention, cause swelling and increased blood pressure, and as a result, the effect of the existing beneficial properties of the product will be nullified.
Liver sausage is also contraindicated for those suffering from gallbladder disease.
In case of individual intolerance to the components included in the liver.

Rassolnik

This is a well-known dish of Slavic cuisine, which appeared in Rus' back in the 15th century. Today it is prepared according to several different recipes, but many housewives still prefer the classic version. To cook traditional pickle, you will need:

435 g pork kidneys.

55 g pearl barley.

150 ml brine.

2 potato tubers.

2 pickled cucumbers.

1 onion.

1 carrot.

Kitchen salt, water and vegetable oil.

This first dish of pork liver takes quite a long time to prepare. Therefore, it is better to start the process when you have free time. The washed kidneys are separated from all excess and boiled, not forgetting to drain the first broth. When they are ready, they are cooled, cut into cubes and placed on a plate. At the next stage, pour pearl barley, fried in a dry frying pan, into a pan filled with 2.5 liters of clean water and cook for half an hour. After the specified time has passed, kidneys and potato slices are added to the cereal. All this is alternately supplemented with sautéed vegetables, grated cucumbers and brine, and then brought to readiness and served for lunch.

How to select and store liver sausage

On store shelves there is a large selection of liver sausage in different price categories. To choose a product that will guarantee benefits and not harm, you must first familiarize yourself with its composition: it should be based on pork or veal liver and the absence (or minimum) of food additives.

In addition, you should not buy liver sausage that is not marked with the GOST sign

And you also need to pay attention to the color: healthy liver should be in color from gray to brown, depending on the percentage of liver and meat it contains

Important! A pink or other, more “appetizing” shade of the loaf is a sign of the presence of harmful chemical dyes. Storing liver is recommended in the refrigerator at a temperature of 2 to 6 degrees and up to 5 days from the date of production

Storing liver is recommended in the refrigerator at a temperature of 2 to 6 degrees and up to 5 days from the date of production.

Dough for pies and pies

Ingredients: – 700 g of sour milk, – 1 kilogram of flour, – 50 g of yeast, – 2 eggs, – teaspoon of salt, – tablespoon – sugar, – vegetable or butter. For pies made from dough with sour milk, it is also best to prepare a dough . But you can use the quick method. If the dough is prepared lean, you can use vegetable oil (120 g). If it is rich, add 300 g of butter (margarine). The dough is made like pancakes - overnight. The straight method is the same as for pancakes, only the dough is much thicker. The test must be allowed to rise once. During this time, prepare the filling. After this, make the pies, wait until they rise on the baking sheet, and bake in the oven or fry in oil. Before putting the pies on it, the baking sheet must be greased with sunflower oil or margarine. Ready-made pies can be greased with melted butter so that they become softer, fluffier and do not go stale longer. For pies, you can use different fillings: - meat; - liver and entrails (liver); - fish; - cottage cheese; - eggs; - green onions; – potatoes; – carrots; – fresh or sauerkraut; – mushrooms; – rice, buckwheat; – jam or dried fruit. If the pies are prepared with a sugary filling (jam, dried fruit), add a double share of sugar to the dough.

Sausage manufacturers often use not only meat, but also offal, lard, liver, vegetable and cereal additives to make it. Sausage is prepared from beef, horse meat and pork, and minced sausage is wrapped in animal intestines or special casings. But in order not to doubt the quality of this product, it is better to cook it yourself, say, from chicken.

You will need

2 kg chicken thighs;
1 tsp ground black pepper;
12 cloves of garlic;
1 tsp chicken seasonings;
30 g gelatin;
4 tbsp. mayonnaise;
cling film;
foil;
baking tray.

Instructions

From this number of products you will get 8 small sausages. Wash the chicken thighs, dry them and cut the meat into small cubes along with the skin. Peel and chop the garlic cloves, add them together with black pepper and seasoning for the meat, mix well. After this, add mayonnaise and mix again until a homogeneous mass is obtained. Lastly, add gelatin and divide the minced meat into several parts.

Place each part on cling film, roll it into a sausage shape, and make knots at the ends so that the mass does not leak out during baking. After this, wrap all the sausages in foil.

Place all parts of the minced meat in a baking tray and place in an oven preheated to 180°C for 60 minutes. After this, cool the finished sausages and put them in the refrigerator for 12 hours.

If desired, you can use sour cream or cream instead of mayonnaise, then the sausage will be softer and more tender. Some housewives do not cut the meat, but pass it through a meat grinder. To obtain minced meat of a uniform consistency, the ingredients can be mixed with a mixer. A mixture of thyme, pink pepper, savory, rosemary, sea salt, basil and red pepper can replace the universal seasoning. You can also prepare seasonings from black pepper, cumin, marjoram, coriander, red and black pepper.

Note!

Beef, pork, veal, lamb liver, as well as chicken, goose or turkey liver are used to prepare dishes.

Helpful advice

You can also make dumplings with liver filling. The lungs need to be soaked before cooking and you can cook them with the kidneys together. For an excellent taste and smell, cook the liver with an onion and bay leaf. You can add chopped chopped eggs to the filling for the pies.

Let's learn how to cook them again. It's not about memories, but about the benefits of the finished dish, its accessibility and simplicity.

Required ingredients:

1.5 kg. beef liver;
1.5 kg. beef lung;
1 heart (about 500 g);
2 – 3 onions + 2 tbsp. spoons of vegetable oil;
1 glass of milk;
3 bay leaves;
salt and ground pepper to taste.

How to properly prepare liver:

Rinse the beef liver in warm running water and dry with a paper towel. Cut the liver into large pieces and immediately trim off any excess veins.

Pour milk over the liver pieces and leave for 30 - 40 minutes.

While the liver is soaking, work on the remaining giblets. Rinse the lungs, cut into smaller pieces to make it easier to boil and remove all large tracheas with a sharp knife. Cut the heart in half and rinse.

Now all the prepared giblets need to be boiled in salted water. You can boil everything at once in one pan, but it’s better to use different ones - it will be more convenient. So, bring three pans with a small amount of water to a boil, add salt and place the giblets in them - the liver in one, the larger lungs in the other, and the heart in the smallest one. Add one bay leaf to each pan.

According to cooking time: cook the liver for 20 minutes, from the moment of boiling. The heart and lungs are cooked for 1.5 hours, also from the moment of boiling, over medium heat with the lid ajar. Remove any foam that appears periodically during cooking with a spoon.

Roughly chop two or three large onions and fry in vegetable oil until golden brown. If desired, you can take more onions; many cooks prefer a 1:1 ratio of onions to liver - this is a matter of taste. Place the finished boiled giblets into cups.

Prepare a meat grinder. Remove the film from the pieces of boiled liver; it now comes off easily. Pass all the giblets and fried onions through a meat grinder.

Mix the finished liver with your hands. Do not pour out the broth in which the giblets were cooked, leave a little for stewing the liver. I don’t need all the liver today, so I put half of it in bags and froze, you can do the same.

Place the remaining half of the liver in a heated frying pan, pour in one glass of broth, add salt and ground pepper to taste and simmer for about 15 minutes, stirring occasionally. If desired, you can add a little butter to the stewed liver.

Cool the finished liver filling for pies and pancakes and start baking.

If you use defrosted liver, be sure to simmer it in a frying pan with butter and add a small amount of meat broth. You can prepare a concentrated broth from briquettes. This will give a delicate and pleasant taste to the liver filling.

This story should begin like this: “in the last decades of the last century...” It certainly sounds impressive! But that's how it was! The 80s and 90s marked the childhood of those who today are nostalgic for various Soviet delicacies, and those who are trying to reproduce this in their kitchens with modern gadgets. Many people remember fried stick pies with liver, which saleswomen deftly packed in tall paper bags, and many would not mind eating a couple of pies right now.

Unfortunately, it is impossible to buy them in hypermarkets that have replaced grocery stores and modern fast food establishments, and you have to look for treasured recipes in old Soviet cookbooks gathering dust behind newfangled illustrated glossies, or surf the Internet in search of descriptions of those same pies from childhood... Meanwhile , Soviet gastronomy was a very fundamental industry, most of the monuments of taste are captured in GOSTs! Therefore, it is best to turn to them for a recipe for dough for fried pies.

The following text is dedicated to everyone who is looking for “that same recipe”.

Potato rolls with liver

Time: 5 hours.
Number of servings: 16 persons.
Calorie content of the dish: 233 kcal.
Purpose: lunch, afternoon snack, dinner.
Cuisine: Russian.
Difficulty: high.

Preparing potato rolls with liver will take a lot of time; this recipe cannot be called simple, but the result will definitely please the hostess. Yeast dough on mashed potatoes in combination with liver filling will create a festive feeling for lunch. The rolls turn out delicious, appetizing, filling and beautiful. There is no shame in offering them to guests as a main course.

Ingredients:

liver – 2 kg;
mashed potatoes – 400 g;
potato decoction – 200 ml;
eggs – 2 pcs.;
flour – 650 g;
onions – 0.5 kg;
vegetable oil and butter - 100 ml each;
instant yeast – 8 g;
sugar – 30 g;
salt – 10 g;
crushed black pepper - to taste.

Cooking method:

Pour dry yeast and sugar into warm potato broth and mix.
Combine warm mashed potatoes with potato broth, one egg, mix. Pour the resulting mixture into a container with 0.5 kilograms of sifted flour, add salt, and begin kneading the dough.
Pour in the vegetable oil, knead the dough, adding flour as needed, until the dough is soft, smooth, and pliable.
Leave the dough in the bowl for about 2 hours.
When the original volume of the dough increases by approximately 2-2.5 times, it should be kneaded, placed on a floured countertop, divided into 4 parts, rolled a little, and left for 5-7 minutes.
Boil the washed liver (heart, liver, lung) until tender, cool, and grind with a blender or meat grinder.
Fry the peeled, finely diced onion in a frying pan with vegetable oil until golden brown. Turn off the stove and add butter. Stir. Mix the cooled onion mass with chopped liver.
Roll out the dough into a rectangle, place the minced meat on the larger edge, and roll it up.
Leave the rolled rolls on an oiled baking sheet, brush with egg after 20 minutes, place in the oven, bake for 40 minutes at 190 degrees.
Allow the finished rolls to cool under a clean waffle towel and cut. Serve cold or hot.

How to choose liver sausage

In addition, you should not buy liver sausage that is not marked with the GOST sign

And you also need to pay attention to the color: healthy liver should be in color from gray to brown, depending on the percentage of liver and meat it contains

Storing liver is recommended in the refrigerator at a temperature of 2 to 6 degrees and up to 5 days from the date of production.

Read the ingredients.

It is important to monitor the composition. If it contains incomprehensible ingredients, but there is no mention of liver, the product is not of the best quality.

When mentioning liver, specify whose liver it is. The most useful liver is pork or veal.

Rate the color.

Assess for the presence of synthetic additives.

It is important to pay attention to the amount of unnatural products in liver sausage. The more there are, the less natural filling there is. Synthetic additives are added to correct deficiencies

Sometimes the sausage may contain natural liver, however, it has been stored for a long time and has lost its benefits

Synthetic additives are added to eliminate deficiencies. Sometimes the sausage may contain natural liver, however, it has been stored for a long time and has lost its benefits.

By choosing a good and high-quality sausage, you will get a healthy and tasty product.

Korean liver cake with carrots

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 208 kcal.
Purpose: lunch, dinner, holiday table.
Cuisine: Asian.
Difficulty: medium.

For a hostess who wants to surprise guests with unconventional, savory, colorful snacks, a recipe for liver cake with Korean carrots will come to the rescue. If you have time, you can prepare such a snack yourself, or purchase it at the store, saving time. There are no unconditional recommendations on the choice of liver: chicken, pork, or beef are suitable. The cake turns out to be high-calorie, so it is undesirable for those who are on a diet to abuse it.

Ingredients:

beef liver – 1 kg;
eggs – 2 pcs.;
onions – 3 pcs.;
fresh carrots – 2 pcs.;
Korean carrots – 200 g;
garlic – 4 cloves;
vegetable oil – 50 ml;
flour – 4 tbsp;
mayonnaise – 400 g;
hard cheese – 100 g (optional);
salt - to taste;
sugar – 1 tbsp;
water – 200 ml;
table vinegar – 2 tbsp;
ground black pepper - to taste.

Cooking method:

Rinse the raw beef liver well, remove membranes, cut into medium-sized cubes, grind in a blender, mix with one peeled, finely chopped onion.
Add eggs, salt, ground black pepper, flour to the chopped liver and mix thoroughly until smooth and without lumps.
In vegetable oil in a heated frying pan, fry the pancakes on both sides until cooked, cool.
Grate fresh carrots on a coarse grater, add one finely chopped onion, fry the vegetables in vegetable oil, without browning too much, for 4 minutes.
Prepare the marinade: add vinegar, sugar, salt - 1 tsp to the water. Finely chop one peeled onion, pour in the marinade, let stand for 6 minutes, drain the liquid.
It is recommended to assemble the cake in the following order: one liver pancake, a layer of mayonnaise, a layer of pickled onions, a layer of Korean carrots, a layer of fried carrot and onion mass.
After mixing mayonnaise with chopped garlic, grease the sides and top of the cake. Decorate the top pancake with grated boiled egg, finely chopped herbs or hard cheese, chopped on a fine grater.
Serve chilled.

Liver recipes

Not only the nutritional value of liver is important in cooking, but also the budget-friendly nature of the dishes and the variety of recipes. Giblets are fried, stewed, boiled, and supplemented with spices and seasonings that add a unique piquancy to the food. You can add mushrooms, finely chopped herbs, fried onions, rice, and hard-boiled chicken eggs to the filling. By-products are subjected to different types of heat treatment:

The liver is boiled with bay leaf and fried with spices (rosemary, cumin, coriander).
Before use, it is recommended to blanch raw pork liver (cut into large pieces, boil for about 6 minutes in salted water, rinse with clean cold water). Thanks to this method, the liver stops being bitter and becomes tender and juicy.
Second courses, which include vegetables and flour (pork, tripe, flask), are prepared with the udder, stomach, heart, and the offal is subjected to many hours of cooking.
Original schnitzels are prepared from the udder, which are breaded in breadcrumbs and then fried.
Boiled kidneys are suitable for soups, hodgepodges, and stewed kidneys are suitable for main courses.

Giblets for liver

Liver can be prepared from the following viscera: lungs, liver, spleen, trachea, diaphragm, kidneys, heart and stomach. All these by-products are taken from poultry (geese, chickens, turkeys, etc.) or from livestock (sheep, pigs, cows, etc.). Most often, minced meat is prepared from lungs, liver and heart. These organs help save on food while increasing the usefulness of dishes prepared with minced liver.

Nutritional value of animal entrails Each organ of an animal or bird contains a lot of proteins, fats and carbohydrates that our body needs. Nutritional value of beef liver per 100 grams: Proteins – 14.5% Fats – 13% Carbohydrates – 3.5%

Pork liver is very rich in iron. By frequently consuming offal, you can improve blood formation and increase hemoglobin. Minced liver is very useful for children, as it contains a lot of vitamin D. However, it will not be beneficial for older people.

What to cook for your loved one on February 14 - recipes with photos for the “Day...
What to cook for your husband on February 23rd - holiday recipes with photos
Salad "Men's whim" is the perfect choice for his dinner! Step-by-step recipe with photos

Country-style pies

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 183 kcal.
Purpose: lunch, afternoon snack.
Cuisine: Russian.
Difficulty: medium.

Delicious liver pies are suitable for a hearty breakfast, lunch with broth, or just as a daytime snack. If the dough is kneaded with live yeast, then it is better to leave it overnight; “fast” yeast will reduce the time by 4 or more hours. If desired, the liver filling can be diversified by adding chopped hearts and lungs. Hearts, livers, and gizzards of birds (turkeys, chickens) cook even faster; they are also suitable for country-style pies.

Ingredients:

flour – 700 g;
milk – 500 ml;
beef liver – 1 kg;
egg – 1 pc.;
carrots – 1 pc.;
onions – 2 pcs.;
butter – 20 g;
vegetable oil – 6-7 tbsp;
yeast – 9 g;
sugar – 3 tbsp;
salt – 1.5 tsp;
ground black pepper - to taste;

Cooking method:

Preparing the dough takes 50-75 minutes. Yeast is added to slightly warmed milk (it is better to use instant yeast), 1 tbsp. sugar, 2 tbsp. flour, mix well, leave at room temperature for a quarter of an hour.
In a separate bowl, mix the remaining sifted flour, 2 tbsp. sugar, a pinch of salt. Continuing to mix the mixture, gradually pour in the dough and bring to a homogeneous consistency.
Add 2.5 tbsp to the dough. vegetable oil, knead.
Cover the bowl with the dough with cling film and leave on the counter for an hour.
The preparation of the filling begins by boiling the beef liver without salt. Place the liver, well washed and cut into medium-sized pieces, into a saucepan with cold water, and after boiling, cook for 35 minutes, periodically skimming off any scale that appears. Grind the cooled liver with a meat grinder or blender.
In a hot frying pan, adding vegetable oil, fry grated carrots and diced onions for 5-6 minutes, add butter before finishing frying.
Thoroughly mix the chopped liver, fried carrots and onions, ground pepper, and salt.
After oiling the countertop, roll the dough into small balls and place on the table for 6 minutes.
Roll the balls into flat cakes up to 1 centimeter thick, place the filling in the middle, and seal the edges tightly with your fingers.
Place the formed pies on a pre-oiled baking sheet at a distance of up to 2 cm from each other, seam side down.
Brush the surface of the pies with raw egg and leave on the baking sheet for ten minutes.
Bake the pies for a quarter of an hour in a preheated oven at 200 degrees.

Vareniki

Time: 2.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 235 kcal.
Purpose: lunch, dinner.
Cuisine: Ukrainian.
Difficulty: medium.

Dumplings filled with a mixture of offal: liver, lung, heart are very tasty and juicy. Buds can impart a specific aroma that not everyone likes, so it is better not to use them. Liver filling can be purchased in advance, or by frying the offal with salt and ground black pepper, grind it in a blender. Thanks to kefir or fermented baked milk, the dough turns out to be very tender, plastic, and easy to mold.

Ingredients:

liver – 350 g;
wheat flour - 2.5 cups;
egg – 1 pc.;
kefir (any fat content) or fermented baked milk – 1 tbsp.;
medium onion – 1 pc.;
vegetable oil – 2 tbsp;
salt – 1 tsp;
ground black pepper - to taste;
cooking water;
sour cream – 2 tbsp.

Cooking method:

Beat a fresh chicken egg with salt with a whisk for about a minute.
Add kefir or fermented baked milk to a bowl with a beaten egg, 1 tbsp. vegetable oil, stir until smooth.
Add pre-sifted flour and knead into a high-density dough. Cover the bowl with cling film and let the dough rest in a cool place for a quarter of an hour.
Roll out the finished dough with a rolling pin into a layer 1.5-3 mm thick, use the edge of a glass with a diameter of 5-7 cm to cut out circles, pressing on the dough.
Carefully place 1 tsp. spoon minced liver into the center of the cut out circles, carefully fasten the edges so that the dumplings do not fall apart during cooking.
Place the pieces on a floured cutting board and leave in the freezer for a quarter of an hour.
Cook frozen semi-finished products by placing them in boiling, lightly salted water for 7 minutes after boiling.
Place diced onion in a hot frying pan and fry for a minute. Fry the finished dumplings for two minutes, placing them in a frying pan with onions.
Served with sour cream.

Solyanka

Time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 201 kcal.
Purpose: lunch, dinner, first course.
Cuisine: Russian.
Difficulty: high.

Solyanka is by no means an everyday dish; it’s difficult to call it a budget option. By preparing this soup you can please your family gathered for a festive dinner. The soup turns out thick, rich, and warming. Men especially like the spicy sour-salty taste. The recipe for such a hodgepodge will take pride of place in the cookbook of a housewife who loves to pamper her household with delicacies.

Ingredients:

meat bones – 0.5 kg;
smoked ribs – 0.5 kg;
beef kidneys – 100 g;
beef heart – 100 g;
beef tongue – 100 g;
udder – 50 g;
onions – 2 pcs.;
olives – 100 g;
barrel pickles – 3 pcs.;
cucumber pickle – 100 ml;
capers – 50 g;
tomato paste – 2 tbsp;
olive oil and butter - 30 g each;
lemon - a few slices;
allspice, salt - to taste;
greens – 1 bunch;
sour cream - to taste.

Cooking method:

Soak the kidneys, cut lengthwise, in cold water for at least 3 hours, and cook in clean salted water.
Boil the washed udder, soaked for 2-3 hours in clean water.
Cool the boiled tongue until tender and peel it.
Boil the broth using smoked ribs and meat bones, strain, and separate the meat from the bones.
Cut boiled offal (tongue, udder, heart, kidneys), meat into strips.
Heat a mixture of butter and olive oil in a frying pan, add onion cut into half rings, fry for 1-2 minutes. Add tomato paste, stir, sauté for 7 minutes.
Peel the pickles, remove large seeds, cut into strips, add to the onion with tomato paste, fry for 2 minutes. Add brine and simmer covered over low heat for a quarter of an hour.
Fry meat products in a mixture of olive oil and butter. When they are browned until golden brown, combine with meat broth, onion sauté, capers, olives, allspice. Add salt if necessary, cook for 2-3 minutes over medium heat.
Serve solyanka with a slice of lemon, sour cream, and finely chopped herbs.

Pork liver pate

Time: 5 hours 40 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 183 kcal.
Purpose: breakfast, lunch, snack.
Cuisine: European.
Difficulty: medium.

Pork pate is a hearty everyday dish that will take its rightful place on the holiday table if served in tartlets, puff pastries, on crackers, croutons, decorated with mayonnaise and herbs. When making pate, some housewives additionally add garlic, carrots, and favorite spices to the mass. An important condition for ideal taste is fresh, red-brownish liver without bile ducts or blood clots. Milk with sugar, in which it can be soaked, will give the liver a special tenderness.

Ingredients:

pork liver – 1 kg;
lard – 100 g;
onions – 3 pcs.;
butter – 100 g;
bay leaf – 1 pc.;
ground black pepper – 1/3 teaspoon;
dill - 1 bunch.

Cooking method:

Before using, soak pork liver in cold water or milk for about 4 hours, periodically replacing the water.
Fry the liver, cut into small cubes, in a frying pan with 50 grams of lard for about 15 minutes, until the reddish juice stops oozing out. Add ground pepper and bay leaves and cook over low heat for about 10 minutes.
Melt the remaining half of the lard in a frying pan, fry the onion, cut into thin half rings, until golden brown.
Combine the liver with the fried onion and simmer until done.
Turn off the heat, add finely chopped dill to the liver, add butter, mix thoroughly.
Cool the mass, pass at least twice through a fine grinder or grind in a blender, mix.
Store the pate in the refrigerator using a closed glass container or container.

Liverwurst

Time: 3 hours.
Number of servings: 12 persons.
Calorie content of the dish: 326 kcal.
Purpose: breakfast, lunch, snack.
Cuisine: European.
Difficulty: high.

Homemade boiled liver sausage is served with a side dish as a second course or sliced into sandwiches. It will delight your household with a subtle meaty aroma and a wonderful taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is classic; if desired, this composition can be varied with pork, veal, and beef liver.

Ingredients:

boiled liver – 2 kg;
cleaned intestines – 5 pcs. 6 meters long;
eggs – 16 pcs.;
onions – 3 pcs.;
sour cream – 500 g;
salt - to taste;
seasoning - to taste.

Cooking method:

Boil the liver in lightly salted water. For sausage, a mixture of kidneys, lungs, liver, and heart is suitable.
Combine peeled onion, cut into cubes, with liver and pass through a meat grinder twice (so the consistency of the sausage will be homogeneous).
Add the eggs to the minced liver and mix thoroughly with your hands.
Add sour cream, favorite spices, salt if desired, stir.
Pack the thoroughly washed intestines with liver filling, tying the ends of the sausages in knots.
Cook the sausages over low heat for 60 minutes until done. If you plan to bake or fry the product, the cooking time can be reduced to 40-50 minutes.

Navy pasta

Time: half an hour.
Number of servings: 10 persons.
Calorie content of the dish: 219 kcal.
Purpose: second, lunch, dinner.
Cuisine: international.
Difficulty: easy.

At first glance, such a simple everyday dish as naval pasta can be changed beyond recognition by using minced liver instead of the usual minced meat with onions. Lamb offal imbues the pasta with an inimitable tart aroma. If the smell or taste of lamb is unusual, you can use pork or beef entrails. Navy-style pasta is prepared from pre-made liver very quickly, but if you take the insides raw, you need to additionally take into account the cooking time - an hour and a half.

Ingredients:

pasta – 0.5 kg;
beef offal (heart, lungs, liver) – 0.5 kg;
large onions – 2 pcs.;
garlic – 3 cloves;
butter, olive oil – 30 g each;
salt - to taste;
ground black pepper - to taste.

Cooking method:

Cook the pasta in salted water in the usual way, drain in a colander, and rinse. Let the water drain.
Giblets boiled in clean salted water (cook after boiling, periodically removing the foam, for 40-45 minutes), cool, and pass through a meat grinder.
Finely chop the peeled onion and garlic, pour into a frying pan with hot olive oil, saute until softened for 4-5 minutes over low heat.
Add the minced giblets to the frying onions and garlic. Simmer covered over low heat for 20 minutes, stirring occasionally.
Add butter, let it melt under the lid over low heat for a minute or two, turn off the stove.
Combine pasta with minced liver in a large frying pan or saucepan and mix thoroughly.

Liver pancakes

Ruddy and very aromatic pancakes made from giblets can easily claim the title of the most popular liver dish. They are loved by big and small eaters alike and make a great lunch replacement if desired. To fry them for yourself and your loved ones, you will need:

600 g beef liver.
1 onion.
1 egg.
2 tbsp. l. regular flour.
Kitchen salt, water and vegetable oil.

The washed liver is boiled in boiling water, cooled and passed through a meat grinder along with peeled onions. The resulting mass is supplemented with flour, egg and salt, and then mixed and placed in portions into a heated, greased frying pan. The browned pancakes are briefly simmered under the lid and served with sour cream.

Kuchmachi

This traditional Georgian liver dish is very popular among connoisseurs of oriental cuisine. It is a very interesting combination of poultry giblets, spices and pomegranate. To serve it for a family dinner, you will need:

300 g chicken liver.
300 g hearts.
300 g of ventricles.
400 ml pomegranate juice.
4 onions.
4 cloves of garlic.
2 pods of hot pepper.
1 handful of pomegranate seeds.
Kitchen salt, vegetable oil, herbs and suneli hops.

This is one of the simplest recipes. You can see a photo of a liver dish just above, but now let’s figure out the sequence in which Georgian chefs prepare it. The washed offal is cut into small pieces and fried in heated vegetable oil. When they are browned, they are poured with half of the available pomegranate juice and simmered over low heat for a quarter of an hour. After the specified time has passed, pre-sautéed onions, salt and spices are added to a common frying pan. After a couple of minutes, all this is supplemented with garlic, hot pepper and the remaining juice. After another quarter of an hour, the finished dish is sprinkled with chopped herbs and pomegranate seeds.