Very tasty liver recipe. Delicious and healthy liver dishes. Secrets of selection, processing and preparation

Many housewives bypass those departments in stores where they sell offal. They regard the heart, kidneys and liver as food for the poor, and openly disdain them. Perhaps this is due to a lack of information. After all, it is known from history that, for example, liver dishes once decorated the tables of kings and were considered an exquisite delicacy. And over time, scientists have proven the enormous benefits of this, it would seem, a simple product which aroused great interest in him.

Wide choose

Liver dishes began to be prepared in every family. Doctors strongly recommend that this product be included in the diet of young children and women at different stages of pregnancy with low hemoglobin and suspected anemia. But older people are better not to abuse it. What only dishes from the liver do modern chefs. It is used to prepare various sausages and brawn, as well as fillings for casseroles and pies. The liver is fried, stewed with vegetables and various sauces. Delicate pies are made from it, wonderful pancakes and even cakes are baked. This offal, after pre-treatment, is used to prepare mouth-watering salads. They stuff vegetables. And how wonderful the liver cutlets look. Even well-fed person This dish is sure to whet your appetite. Minced meat for cutlets is made from the most common products: for 0.5 kilograms of beef liver, you need 1 onion, salt, 1 egg, 1 carrot, 3 tablespoons of flour and a little pepper. And you need to prepare as follows:

1. Grind the liver together with the onion in a meat grinder.
2. Add grated carrots and other ingredients to the mixture.
3. With a spoon, carefully put the mass on a preheated frying pan and fry in oil like ordinary meatballs. It is worth trying the taste of this liver dish once, and you will refuse minced meat for a long time.

Appetizing continuation of lunch

Most often, we are used to cooking main dishes from the liver. There are a lot of options here, and everyone can find the right one for themselves. It can be fried whole or cooked in Brazilian style with banana and herbs. A very unusual taste is the liver stewed on oriental recipe in the pour from soy sauce, honey with the addition of tomato paste. But most of all, the inhabitants of our country are familiar with the “Stroganov-style liver”. This simple cooking method is known to every housewife. As the main ingredients, 2 cups of sour cream, salt, 3 onions, a tablespoon of tomato paste, herbs and 3 tablespoons of butter are usually used per pound of liver. It takes less than half an hour to prepare the dish:

1. The washed liver must be cut into thin sticks, sprinkled with pepper and salt, and then lightly fried.
2. In another pan, lightly sauté the chopped onion in oil.
3. Separately, heat the flour without adding oil and bring it to a delicate cream color.
4. Put everything in one pan, add the rest of the products and bring to a boil.
5. Now cover tightly with a lid and simmer for no more than 7-8 minutes.

Seafood

In cooking, cod liver is most often used in canned form. All kinds of sandwiches, pates, various snacks and, of course, salads are made from it. Cod liver dishes are not very diverse. Only the set of components changes, but the cooking method remains the same. Take, for example, the famous Mimosa salad. It needs the following ingredients: for 1 jar of canned liver 3 eggs (boiled), 3 potatoes (boiled), 2 carrots (boiled), 1 onion, ground black pepper, 100 grams hard cheese and mayonnaise.

1. Grind potatoes, egg whites, carrots and cheese on a grater. Onion cut into small cubes.
2. Put the potatoes on the bottom of the salad bowl and coat with mayonnaise.
3. Lay a layer of liver on top, previously crushed with a fork. Then lightly sprinkle with pepper and cover with chopped onion. Pour the products again with mayonnaise.
4. Now comes a layer of grated proteins. It also needs to be smeared with mayonnaise.
5. Then we fall asleep all with grated cheese and chopped yolk. Now the salad should soak a little, after which you can start the meal. Just do not be especially zealous, because the dish is very high in calories. And this can greatly affect the figure.

Dishes from the liver are rejected by many because of their apparent unpresentability. It is often believed that offal is food for the plebeian table. And in vain! In ancient times, people of royal blood revered the liver as a delicacy. Versatility can be called a pleasant addition to the rich vitamin composition and taste richness - the list of dishes that can be prepared on the basis of the liver is striking in its length.

This is not a dessert, but an appetizer that is amazing in texture, taste and richness, which can become a real decoration for both a festive and everyday table. Most often it is prepared from beef liver, but both chicken and pork are allowed.

The dish, having a classic incarnation for a cake - cakes smeared with filling - can be made on the basis of a diverse set of products. Consider the most traditional of all options.

Dish ingredients:

• 1 kg beef liver;
• 200 ml of milk;
• 2 eggs of the 1st category;
• 50 g flour;
• 5 onion heads;
• mayonnaise;
• oil;
• salt and herbs.

The algorithm for creating a beef liver dish:

1. The liver must not only be washed and cut, but cleaned from the upper film and bile ducts. If there are doubts about the “age” of the product, it is also recommended to soak it in water, and even better - in milk, so that possible bitterness goes away, and the offal itself becomes softer. Advice! Using milk for soaking, we do not take it to prepare the dish itself - the possible bitterness of the liver went into the milk.
2. We cut the offal into pieces and send it to grind in a blender or meat grinder. To get a more homogeneous mass, pour in milk (fresh).
3. Stir in eggs and flour. We get the dough, and it is already ready for making pancakes for appetizers. But first, we check the consistency - it should be a little thicker than for pancakes.
4. Pour a small amount of dough into a hot oiled frying pan. The time interval for frying on one side is about 1 minute.
5. The cakes go through the cooling stage, and we begin to prepare the filling. We will make it from onions, mayonnaise and herbs. The root crop must be chopped and then fried.
6. We mix the roast with mayonnaise and chopped herbs and, if desired, grind everything to a puree state.
7. We coat our cakes with the finished filling, laying them one on top of the other until the cream or liver pancakes are completely finished.

We let the appetizer stand in the cold for a while (ideally - overnight) and serve it on the table.

Chicken liver fried in sour cream sauce

The dish is harmoniously suited to any side dish and combines meat ingredients and sauce.

Prepare:

• chicken liver - 0.5 kg;
• onions - 2 heads;
• flour - 25 g;
• sour cream - 250 ml;
• water - 100 - 120 ml;
• oil - 75 ml;
• spices - nutmeg, ground black pepper, curry.

Let's start implementing the planned chicken liver dish:

1. We cut the onion arbitrarily and sauté. The main condition is that in no case should it be dried out and burned during roasting. The ideal onion is soft, with a slight golden-ruddy hue.
2. The by-products, previously washed and thrown into a colander to remove liquids, are cut into two parts, while removing the film and fat.
3. We send the liver to fry with onions.
4. Spices are added at the time of extraction of juice from the liver. Usually at this time, the by-product changes its shade to beige-brown. The duration of frying the liver depends on its size. It is better to check everything in practice: cut the largest piece and look at the cut. No liquid should come out of it.
5. Now the sauce. We make it on the basis of sour cream (take 10 or 15%) and flour. Be sure to thoroughly mix the composition.
6. We mix the sauce to the products in the pan when all the liquid, except for the oil, has left it.
7. We give the almost ready dish to warm up, while not allowing it to boil excessively, otherwise the sour cream will curdle. Slightly stew the composition and, serving with a side dish, enjoy.

How to cook delicious with mushrooms

In addition to 500 g of beef liver, take:

• 250 - 300 g of mushrooms (preferably champignons);
• 75 - 100 ml of oil;
• 75 g flour;
• onion head;
• from 100 ml of broth.

We perform the following steps:

1. We let the onion to an amber hue, while maintaining its juiciness.
2. Mushrooms, preferably medium-sized champignons in a whole form, fry until a delicious blush. Then we cut the larger ones into 4 parts and fry again, but do not overdry.
3. Dry the liver cut into pieces and put it in a plastic bag. Pour flour there and shake the products several times.
4. We take the liver out of the bag and put it in the sizzling oil.
5. We fry it on medium-high heat without using a lid.
6. After 10 minutes, combine the liver, onion, mushrooms and broth in one saucepan.
7. Stew for 10 - 20 minutes, depending on the initial juiciness of the offal.

Juicy pork cutlets

Dishes from pork liver are no less tasty, but at the same time require careful preliminary preparation of the offal.

The liver must be soaked in milk or a mixture of milk and water - possible bitterness will go away. To invest the process, we cut the offal into large pieces.

For 1 kg of offal you will need:

• about 130 - 190 g of flour (depending on the wateriness of the liver);
• 150 g of onions and carrots;
• a few cloves of garlic;
• ½ tsp soda;
• oil, salt - to taste and need.

We prepare by performing the following manipulations:

1. Grind vegetables through a grater or grind through a meat grinder.
2. Next we send the liver. To achieve maximum uniformity, we scroll the offal again, or even better, we interrupt it in a blender.
3. Mix flour, soda and salt. We mix.
4. The mass should turn out to be thick enough so that when laid out in a pan, it does not spread over its surface, but remains a high “cap”, like ordinary cutlets.
5. Fry the portions to a clean skewer when pierced.

Classic liver pancakes

The component composition of classic fritters includes only a few ingredients. At the same time, it is recommended not to use oil if the goal is to prepare a delicacy from the category of dietary dishes.

Take 350 g of beef liver also:

• egg;
• flour - 40 g;
• oil - no more than 40 ml for frying.

Let's get started:

1. The liver, which has undergone preliminary processing, is scrolled with onions to the state of minced meat.
2. Next, we send the minced egg, flour, spices.
3. Fry pancakes from the resulting dough over moderate heat. The use of oil is optional. But remember that its absence requires cooking on a non-stick surface.

beef stroganoff

The recipe cannot be called traditional, as it is based on tomato paste. But it is its use in the dish that makes the liver softer and more expressive in taste.

800 g of liver require an additional take:

• a couple of tomatoes;
• 2 onions;
• 50 g of tomato paste;
• 50 ml of oil.

1. We pour boiling water over the tomatoes, thus facilitating the removal of the skin from them. We cut fruits.
2. Let the onion go, and then add the tomato slices to it.
3. For 10 minutes, during which vegetables will be cooked, it is necessary to cut the liver into strips and fry in another pan until blush.
4. We connect the components of the two pans. Adding tomato paste. Advice! The paste may curdle when heated. To avoid this, dilute it with a small amount of water.
5. Simmer the dish until thickened and serve when ready.

Turkey liver in batter

Have you tried the liver in batter? If not, then you are missing out! Hurry up to catch up.

Required:

• 600 g of turkey liver;
• 2 eggs;
• 50 g flour;
• oil.

Preparation consists in performing only 4 steps:

1. The by-product is cut into portioned pieces. We wash until the blood is completely washed out. Lightly dry and season with spices.
2. Since the liver of a bird is already quite soft and tender, it is not necessary to beat it off - we immediately proceed to rolling in flour.
3. After the flour, we dip each piece into beaten eggs, and after them we send the liver to a frying pan with boiling oil.
4. Having achieved a ruddy shade of offal, reduce the heat and simmer them until tender.

Enjoy!

Homemade liver pate

It is no secret that from different livers, dishes of different saturation are obtained. And pate is no exception. Therefore, we offer several options for its preparation so that you can choose the most delicious.

Option number 1. With beef liver. The cooking method is roasting.

For 1 kg of beef liver you will also need:

• 150 ml of milk;
• 2 onions and carrots;
• 150 g butter;
• 50 g of odorless vegetable oil;
• spices to taste.

Let's cook:

1. Saute onions and carrots in 25 ml of oil - 15 minutes and you're done.
2. Cut the liver into cubes and fry in the remaining oil over high heat. Then slowly simmer the product in milk.
3. We send roast and liver to a meat grinder to give a uniform texture.
4. After waiting for the mass to cool, add oil (it should be soft) and spices.
5. After mixing, put the snack in the refrigerator for 30 minutes.

Beef liver pate is ready. It turns out tender and fabulously tasty.

Option number 2. With chicken liver. Cooking this diet dish in a multicooker.

For 500 g of chicken liver, also take:

• 2 heads of onions, carrots and garlic cloves;
• 100 g butter;
• 7 g salt;
• ground pepper.

Cooking method:

1. Grind: liver - cubes, onions - half rings, carrots - through a grater, garlic - into gruel.
2. We put all the ingredients at the same time in the bowl of the multicooker, which we immediately set to the “Extinguishing” mode for 60 minutes.
3. At the end of the cooking process, cool the contents of the bowl and, having mixed it with oil, grind it in a blender or in a meat grinder.
4. We check the composition for taste and consistency: if it is too dry, add a spoon - a second of milk.

After an hour in the refrigerator, the pate will be completely ready.

Foie gras from goose liver

You only need 4 components:

• goose liver - 1 kg;
• white wine - 50 ml;
• salt - 3 g;
• ground black pepper - 3 g.

Let's start cooking ahead of time. It is best to do everything in the evening so that the goose liver goes through the 10-hour soaking stage in cold water.

Cooking sequence:

1. Sprinkle the soaked offal with spices. Pour in the wine and set aside again - now only 3 hours.2.
2. We remove the liver from the marinating mixture and place it in a baking pot: spread it tightly, but leaving free space on top.
3. We put in the oven (100 ° C) a pot of liver on the lower level, and another container, now with water, on the upper one.
4. We bake the dish for 35 - 40 minutes with constant control - it is important to remove excess goose fat. We will pour it into a ready-made dish.

Store foie gras for up to 7 days in the refrigerator.

Salad with chicken liver

We offer to cook not an ordinary salad, but a restaurant-level liver dish. A warm salad is the epitome of exquisite culinary excellence.

Components:

• 560 g of chicken liver;
• 360 g of champignons;
• 120 g crackers;
• 260 g leaf lettuce;
• 160 g arugula;
• 15 ml of lemon juice;
• 120 g flour;
• bulb;
• olive oil for salad dressing and frying;
• soy sauce.

Let's start creating the salad:

1. We start by preparing the greens: we wash, chop and throw it in a colander.
2. We cut the liver into portioned pieces. Lightly dry them, roll in flour and fry in oil.
3. At this time, chop the mushrooms and onions. Fry for 8 minutes separately, and then add to the liver.
4. While it is stewing (5 minutes), we will make a sauce based on soy, as well as oil and lemon juice. Don't forget to add your favorite spices.

We serve the dish as follows: first we distribute lettuce leaves, then a mixture of liver, mushrooms and onions follows, smeared with sauce. Decorate the top with arugula and sprinkle with croutons.

Butter roll

Another delicious recipe cooking liver, embodied in an unusual form with a contrasting aftertaste of butter.

Prepare:

• liver - 500 g;
• onion - 170 g;
• carrots - 110 g;
• butter - 100 g;
• for frying oil, spices - to taste.

We start cooking by frying the processed pieces of liver in vegetable oil: fire to the maximum, time - about 7 minutes. The liver has lost its bright burgundy hue, acquiring a grayish-beige? This is a sign - it's time to add onions, and then carrots. After adding the root vegetables, you should reduce the heat and simmer the contents of the pan for 15 minutes. When ready, not forgetting to pepper and salt, we puree the liver with vegetables using a blender.

We distribute the finished liver puree in a layer over the foil, coat it with oil on top - it should be soft and pliable. To facilitate the process, use a warm spoon.

The final touch is the formation of a roll stuffed with butter. We stand the workpiece in the refrigerator so that the ingredients "grab". After three hours, you can safely remove the dish from the cold and cut into portions.

With potatoes in a multicooker

The liver cooked in a slow cooker saturates the potatoes with aroma and taste, and, which is no less pleasant, it turns out to be very soft and tender.

To prepare what we have planned, we will prepare:

• 500 g of liver and potatoes;
• 1 root onion and carrot;
• about 200 ml of sour cream;
• spices.

Getting Started:

1. While the liver is soaking in milk, prepare the vegetables: peel and cut. Small amount of onions and carrots olive oil for 15 minutes in the "Frying" mode.
2. We send the soaked and chopped liver to the vegetables, fry for a couple of minutes and add sour cream. We set the "Extinguishing" mode for 60 minutes.
3. "But what about potatoes?" - you ask. And we will cook it on the grill also in the “Extinguishing” mode. Don't forget to salt and pepper.

Components:

• 600 g of chicken liver;
• 200 g fresh tomatoes;
• 100 g of onion;
• 100 g carrots;
• 200 g sour cream;
• 4 cloves of garlic.

Cooking:

1. Carrots and onions, cut into medium-sized pieces, spread on the bottom of the baking dish.
2. Distribute the liver pieces on top.
3. We spread the tomatoes on it, freed from the films and mixed with chopped garlic.
4. In conclusion, pour everything with sour cream - it will help the liver to stew well.
5. Bake at 170°C for about 40 minutes.

If richer flavors are a priority for you, pre-fry the vegetables, finally adding liver to them for easy stewing. In this case, the dish will turn out even more fragrant and tasty.

Liver chops

Chops from the liver proper preparation are juicy, tender and soft. Learn how to properly prepare this dish.

Let's take:

• 600 g beef liver;
• 200 ml of milk and butter;
• 150 g of onion;
• 50 g flour;
• salt and pepper;
• oil.

Not every liver is suitable for chops. Pork can ruin the whole dish (whatever you say, this is the coarsest offal of all). Chicken itself is very tender and there is simply no point in beating it off. Veal can be safely attributed to delicacies - it is so rare on our table. The most ideal option is beef liver.

Begin:

1. For neat chops, cut the liver in a slightly frozen form. In the same form, it is easier to remove films from it. The thickness of each piece is about 2 cm.
2. We spread the blanks between two layers of cling film and beat off. We are not zealous too much - the liver is already very tender.
3. Pour the beaten portions with milk and put in the refrigerator for 2 hours.
4. We spread the soaked liver on a plate, but for now let's do the breading. It will consist of a mixture of flour and spices.
5. The liver was lying down, excess liquid from milk was drained from it. It is time to roll it in flour on both sides to an even, thin flour shell.
6. Heat the vegetable oil in a frying pan and put the chops there. Fry them over moderate heat for about 5 minutes on each side.
7. In principle, the chops are ready. But don't let the delicious liver oil go to waste. Let's fry onion rings in it! They will be a great addition to the liver.

Liver chops should be served with a side dish of potatoes or buckwheat.

Light liver and carrot salad

Any liver, be it pork, beef, chicken or even goose, goes well with vegetables. The offal achieves the maximum taste symbiosis with root crops - onions and carrots. Therefore, when creating dishes from the liver, be it a cake, a second course or a salad, they are almost always present in the technological map.

Let's make a salad with a real "male character", for this we take:

• 500 g of liver;
• 2 carrots and onions;
• 3 pickles;
• a serving of canned peas;
• 0.2 tsp citric acid;
• mayonnaise, spices, butter.

Cooking:

1. The liver, soaked in advance in milk, is boiled until fully cooked for 30 minutes. Readiness is determined by cutting one of the pieces.
2. Carrots, grated with a coarse grater, and onions, chopped in half rings, fry in oil with the addition of citric acid.
3. Cut the boiled offal into strips. Next, cut the cucumbers (the preferred form is straws).
4. We combine the ingredients: liver, fried vegetables, cucumbers and green pea. Salt, pepper and dress the appetizer with mayonnaise.

Easily! The main thing is not to forget a few simple rules for preparing this very useful by-product.

There are many legends and misconceptions associated with the liver. For example, it is believed that only soaking in milk will make beef liver tasty and soft. Or, say, salt - when should you salt the liver - before or after cooking? And the cooking time is right. That the longer you cook the liver, the worse the result? Now we'll figure it all out.

• In order for the beef liver to be soft, it must be properly prepared. First, remove the film that covers the liver. This is easy to do, just pick up its edge, and then things go like clockwork, the film is removed with a stocking. If the film is not removed, it will pull together pieces of the liver, deforming them;
• Next, you need to cut out all the large vessels, otherwise there is a possibility that bile may remain in them, which will spoil the taste of the liver dish. To be honest, the taste will not only deteriorate, it will be so bitter that it will be simply impossible to eat such a liver, only to be thrown away;
• You can salt the liver before cooking, but only if you cook it immediately. If the salted liver lies down for more than half an hour, it is guaranteed to become tough;
• Soaking in milk is only advisable if the liver is from an old animal. Soda solution works in a similar way;
• The cooking time of any liver is minimal. Literally until the colored juice ceases to stand out on the cut. This is about 2 minutes on each side;
• The color of the finished liver is light brown, even more like “coffee with milk”, but by no means dark!
• If you decide to fry the liver, roll the pieces in flour or starch, shake off the excess and fry in hot oil;
• Speaking of butter - it can be either vegetable or creamy (or melted). It tastes better on cream, a fact;
• In addition to the usual breading (in flour or starch), you can apply a double breading: in flour, shake off, dip in a broken egg and again in flour. Juiciness guaranteed!

On our site there are many recipes on how to cook tasty and soft beef liver, and here we have collected the coolest ones.

Liver Stroganoff

Ingredients:

• 500 g liver,
• 150 g sour cream
• 3 tbsp tomato sauce(maybe ketchup)
• 2 bulbs
• 1.5 tbsp starch,
• 1.5 tbsp sweet mustard,
• 3 tbsp vegetable oil,
• 2 tbsp butter,
• 2 bay leaves,
• 2 tbsp greenery,
• Cooking:

Prepare the liver: remove the films, cut out large vessels and rinse well. Cut the liver into cubes, salt, pepper, sprinkle with starch and mix well. Onion cut into cubes. Prepare two pans - one deeper for the liver and the second for the onions. Pour 2 tablespoons of vegetable oil into the liver pan and put the butter, add a spoonful of vegetable oil to the onion pan. Heat both pans well. Put the liver in a pan with a mixture of oils, preferably in one layer, and quickly fry on both sides. Fry the onion until golden brown in the second pan. Combine both products in a deep frying pan, mix and pour in the sauce made from sour cream, tomato sauce and mustard, add bay leaf. Stew a little, salt if necessary, and serve sprinkled with herbs.

Liver marinated in starch

Ingredients:

• beef liver,
• egg,
• salt,
• ground black pepper,
• starch.

Cooking:
Cut the liver, properly prepared, into slices about 1 cm wide. In a bowl, beat the egg, salt, pepper, add enough starch to make a homogeneous mass, but not too thick. Put the liver pieces in it and leave to marinate for a couple of hours. Heat the pan well, pour vegetable oil and fry the liver on both sides for a couple of minutes, until golden brown.

Ingredients:

• 1 kg beef liver,
• 2 eggs,
• 2 tsp salt,
• 2 tsp Sahara,
• 1 tbsp baking soda,
• 2-4 garlic cloves.

Cooking:
Cut the liver, cleaned from films and large vessels, into slices about 1 cm thick and beat it off, covering it with cling film so that splashes do not scatter around the kitchen. Beat without fanaticism, so as not to turn the liver into an openwork. Place the beaten liver in the marinade and leave for an hour and a half. You can marinate even more. When the time is up, dip the liver pieces in flour and fry in a hot pan for one to two minutes on each side, until golden brown.

Liver marinated in soda solution

Ingredients:

• 500 g liver,
• 500 ml warm water
• 1 tbsp soda,
• salt - to taste,
• 3-4 tbsp flour,
• 1 onion
• 1 carrot
• vegetable oil.

Cooking:
Clean the liver and cut into pieces. Dissolve the baking soda and salt in warm water and put the liver in a bowl. Leave to marinate on the table. Meanwhile in a frying pan vegetable oil fry the onion and carrot until soft. When the vegetables are ready, put them on a plate, and in the oil remaining in the pan, fry the pieces of the liver, stirring, for 5-7 minutes. Then add onions and carrots, simmer a little more and you can serve. The liver can be stewed in sour cream, just add it to the pan and simmer for 3-4 minutes.

Brazilian liver

Ingredients:

• 500 g liver,
• 150 ml dry white wine
• 1 onion
• 1 lemon
• 2 bay leaves,
• 3 bananas
• vegetable oil for frying.

Cooking:
Cut the liver into pieces. For the marinade, mix wine, crushed bay leaves, salt, black pepper, lemon zest, chopped onion or lemon juice in a blender in a bowl. Pour the liver with this marinade, cover the bowl with a lid and refrigerate overnight. You can marinate for a day, or even two. When the time is up, have a pan, bananas, and paper towels ready to pat dry. Heat a frying pan with oil, put the dried liver and simmer under the lid. Strain the marinade. When the liver is ready, pour the marinade into the pan, stew a little, add sliced ​​\u200b\u200bcircles or mashed bananas with a fork and heat under the lid until the bananas soften.

Liver in cream

Ingredients:

• 500 g liver,
• 1-2 bulbs
• 250 ml milk
• 300 ml cream
• salt, ground black pepper - to taste,
• vegetable oil for frying,
• flour for breading.

Cooking:
Cut the liver, peeled from films, into slices 1 cm thick, put in a bowl and pour milk over it. Close the lid or tighten with cling film and leave in the refrigerator for 2 hours. Drain the milk into a separate bowl, and roll the liver in flour and fry in vegetable oil for 2 minutes on each side. Put the liver on a plate, and fry the onion in half rings until transparent in a pan. Combine the cream with salt, pepper and other spices to taste. Put the pieces of the liver in a baking dish, put the onion on top and pour the cream. Put the mold in the oven, preheated to 180 ° C, for 1 hour, then cover the mold with foil and darken the dish for another 20 minutes.

Liver in sour cream

Ingredients:

• 500-700 g beef liver,
• 1-3 bulbs
• 2-4 tablespoons fat sour cream,
• vegetable or butter for frying
• salt, black ground pepper - to taste.

Cooking:
Peel the onion and cut into half rings or strips. Heat a frying pan and pour vegetable oil or melt butter into it. Fry the onion until golden brown. Cut the liver into cubes and put it on the onion, mix and cook for 2-3 minutes. Salt and pepper to taste, add sour cream, mix and cook under the lid for another 7-10 minutes. Too long to keep on fire is not necessary. Serve with any side dish, sprinkled with herbs.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

A lot of people are very unflattering about this product. Say, no matter how much you cook the liver, it still turns out to be dry and tough, and the bitterness inherent in it can completely ruin the dish. Or maybe they just don’t know how to cook liver deliciously?

Among gourmets, veal liver is especially appreciated, the color of which varies from light brown to red, it is the most delicious and tender. Calf's liver is especially tasty in a fried or baked form, but it must be stewed with care - after a long stew, it becomes tough. The largest liver is beef, reaching 5 kg, dark in color with a bitter and even slightly harsh taste. You can improve the taste of beef liver only by soaking it for a couple of hours in milk. This process will not only relieve the liver of bitterness, but also make it softer and softer. Pork liver differs from the liver of other animals in the presence of porosity when cut. Weighing up to 2.5 kg, color from dark red to dark brown. It is not as tender as veal, but it does not have such a rough film as beef. However, before cooking, it also requires soaking in milk to remove bitterness and give tenderness and softness.

Some housewives go the other way and choose the bird's liver. Turkey liver is less caloric and significantly inferior to chicken liver in terms of vitamin content, but it is no less healthy and tasty. Fresh and high quality poultry liver has Brown color, shiny and smooth surface.

Whichever liver you choose, try to buy a fresh rather than a frozen product. The smell of fresh liver is sweetish, sourness is a sign of spoilage of the product. The surface of the liver you choose should be smooth, elastic, free of stains, damage and scratches. Remove cling film immediately before cooking. First, rinse the liver in cold running water, then place in warm water for a few minutes. After removing from the water, cut a part of the liver on one side and carefully separate the film. To get rid of the film on the pork liver, also rinse it, then place it in boiling water for 20 minutes. Be sure to remove large veins and vessels.

In order to cook the liver deliciously, cut it into portions, soak in cold milk for 40 minutes, then remove it and dry it with an ordinary paper towel. No milk? Use regular baking soda. Sprinkle each piece with it and leave for 1 hour, then rinse in cold running water. It is better to salt liver dishes at the end of cooking.

By following these simple rules and armed with our recipes, you will learn how to cook liver deliciously, and this healthy product will appear on your table more often.

Pork liver stewed in sour cream

Ingredients:
400 g pork liver,
1 onion
1 garlic clove
200 g sour cream
1 tsp mustard,
1 tsp flour,
100 g milk
vegetable oil, parsley, salt, spices - to taste.

Cooking:
Soak the liver in milk for 30 minutes. When the time is up, remove the liver and squeeze out the excess milk. Pour 2 tbsp into a heated pan. vegetable oil, put finely chopped onion and prepared liver there. Fry for 10 minutes. Separately, in a cup or glass, mix flour, mustard and sour cream, add this mixture to the pan and simmer for 10 minutes. Add the garlic passed through the press, chopped parsley, spices to the total mass and simmer until tender. At the end of cooking, add salt to taste.

Liver Stroganoff

Ingredients:
500 g veal liver,
2-3 bulbs
300 g sour cream
flour for dusting,

Cooking:
Rinse the liver, cut into small pieces and soak for 30 minutes in milk, then dry with a paper towel. Cut the onion into half rings and fry in vegetable oil. Then remove the onion from the pan and fry the liver in the same vegetable oil, after rolling it in flour, no more than 5 minutes on each side. Add sour cream and onion to the liver, mix, let it boil a little without a lid to evaporate the liquid, and simmer for 15 minutes, already under the lid. At the very end of cooking, add salt and black pepper to taste.

Schnitzel from the liver

Ingredients:
200 g beef liver,
200 g crackers,
100 g flour
vegetable oil - for frying.
For batter:
2 eggs,
1 pinch of salt
20 ml cream
1 tbsp (no slide) flour.
For white sauce:
100 ml cream
2 cloves of garlic
salt - to taste.

Cooking:
Prepare the liver, cut it into portions, salt, pepper and let stand. To prepare the batter, take the eggs, separate the yolks from the whites. Salt the yolks, add cream, flour and gently fold the whites whipped into foam into the mass. Prepare separate containers for flour and breadcrumbs. Roll the liver pieces in flour, dip in batter and roll in breadcrumbs. Put the prepared pieces in a preheated pan with vegetable oil and fry over low heat for 5-7 minutes on each side. To prepare the sauce, pour the cream into a hot pan, add chopped garlic, salt and bring to a boil. Pour the finished schnitzels with white sauce.

Liver in a potato-cheese "coat"

Ingredients:
300 g liver,
150 ml dry red wine
2 potatoes
1 egg
100 g hard cheese,
vegetable oil, salt, ground black pepper - to taste.

Cooking:
Peel the liver and soak in wine for 1 hour. Grate potatoes and cheese coarse grater, mix, add the egg and mix well. Dry the liver, rub with salt and pepper and cut into slices. Next, take some potato mixture, flatten it on the palm of your hand, put a slice of liver on the mixture and cover with the mixture. Squeeze the resulting pie a little and put it in a frying pan in heated vegetable oil. Fry the liver "under the coat" over moderate heat so that both the potatoes and the liver are well fried on both sides.

Liver baked in pots

Ingredients:
500 g liver,
8 potatoes
2 bulbs
1 carrot
1-2 tomatoes
4 tbsp butter,
salt, pepper, bay leaf, garlic, herbs - to taste.

Cooking:
Cut the prepared liver into pieces, fry in oil and put in ceramic pots. Add sliced ​​potatoes, tomatoes, onions, carrots, salt, pepper, bay leaf, pour hot broth or water. Cover the pots with liver and vegetables with lids, put in the oven and simmer at 180°C for 20-30 minutes. When serving, sprinkle the liver in pots with chopped garlic and herbs.

Hot liver appetizer with mushrooms

Ingredients:
400 g liver,
200 g fresh mushrooms,
1 onion
butter, sour cream sauce and cheese to taste.

Cooking:
Cut the prepared liver into strips. Rinse and boil the mushrooms, put them in a colander and also cut into strips. Chop the onion and fry it lightly in butter. Fry the liver and mushrooms, add the onion, put the ingredients in a baking dish, pour sour cream sauce on top, sprinkle with grated cheese and bake in an oven preheated to 180 ° C for 30 minutes.

Liver pate

Ingredients:
1 kg of liver
200 g butter,
2 bulbs
salt, bay leaf, ground black pepper - to taste.

Cooking:
Boil the prepared liver in salted water until soft, add bay leaf and pepper. Pass the finished liver through a meat grinder, mix with melted butter. If desired, add chopped fried onions to the finished liver pate.

Turkey liver in cheese sauce

Ingredients:
500 g turkey liver,
100 g hard cheese,
75 g butter,
2 tbsp vegetable oil,
150 ml 30% cream,
150 ml milk
50 ml dry white wine
2 tbsp flour,
2 sprigs of dill and parsley,

Cooking:
Rinse the liver, dry with napkins and cut into pieces. Heat the vegetable oil in a frying pan and fry the liver in it until golden brown. Salt, pepper, pour wine over and continue to fry until the wine has completely evaporated. Then put the liver on a plate. Heat the butter in a frying pan and fry the flour in it. Add the cream diluted with milk to the pan, mix well so that there are no lumps, salt and pepper to taste. Then add the grated cheese to the pan and stir until the cheese is completely dissolved. Put the liver in the pan and heat it together with the cheese for 1 minute. Sprinkle the finished dish with chopped herbs and serve.

Pancakes from the liver "Gentle"

Ingredients:
500 g of any liver,
1 carrot
1 onion
3 eggs,
100 ml milk
2 tbsp flour,
2 tbsp starch,
1 tbsp mayonnaise,
10 g greens
salt, black ground pepper - to taste.

Cooking:
Peel and finely chop the onion, fry it in hot vegetable oil until lightly browned. Grate the carrots on a coarse grater and fry together with the onion for 2 minutes. Transfer the vegetables to a bowl or blender bowl. Wash the liver well and clean from the bile ducts and film. Place the liver in a bowl with vegetables, add eggs, salt and pepper to taste, add spices and herbs if desired. Then add flour and starch, pour in milk, add 1 tbsp. vegetable oil and mayonnaise and grind everything with a blender. Ready dough The consistency should be like thick sour cream. Bake pancakes in a preheated pan with vegetable oil on both sides.

Meatballs from the liver

Ingredients:
200 g veal liver,
1 egg
30 g fat
60 g crackers,
20 g flour
10 g parsley,
salt, pepper - to taste.

Cooking:
Pass the raw liver through a meat grinder, add the egg, butter, breadcrumbs, salt, pepper, chopped parsley and mix thoroughly. Form small balls, roll them in flour and boil in salted water. Serve meatballs from the liver to the broth, fried cabbage or sham.

Hepatic saltison

Ingredients:
700 g liver,
300 g fat,
1 onion
2 eggs,
2 heads of garlic
1 stack semolina,
salt, pepper - to taste.

Cooking:
Scroll the raw liver in a meat grinder. Finely chop the onion and fry it in butter. Mix the liver with eggs, chopped garlic and semolina and leave for 20-30 minutes to make the semolina swell. Add finely chopped bacon, spices, onions, mix well and put the resulting mass in a plastic bag (or better 2-3 more, so as not to burst), dip in warm water and cook for 2.5-3 hours. You can use intestines instead of a bag and bake liver saltison in the oven.

Liver pies "Lakomka"

Ingredients:
600 g liver,
8 potatoes
4 eggs,
3 bulbs
2 tbsp ground crackers,
butter or margarine, salt, ground black pepper - to taste.

Cooking:
Scroll the liver through a meat grinder. Boil potatoes, remember them, or also pass them through a meat grinder. Fry finely chopped onion in oil until golden brown. Mix what you got mashed potatoes with liver, add eggs and fried onions, mix, salt and pepper. Form pies from the resulting mass, roll them in breadcrumbs and fry over low heat until cooked.

Liver cutlets

Ingredients:
500 g chicken liver,
½ stack boiled rice,
1 onion
1 egg
1 tbsp starch,
milk, nutmeg, salt, pepper - to taste.

Cooking:
Cut the liver into small pieces and soak in milk for 2 hours. Then twist the liver with onions through a meat grinder, add rice, egg, starch, spices to the resulting mass. Spread the mass with a tablespoon on a preheated pan with vegetable oil and fry the cutlets on both sides over high heat. Put the fried cutlets in a deep frying pan, add a couple of tablespoons of water, cover and simmer for a few more minutes.

Liver rolls with apples

Ingredients:
500 g liver,
1 onion
300 g apples
200 g smoked bacon,
1 tbsp butter,
2 tbsp sour cream
flour, bay leaf, salt, pepper - to taste.

Cooking:
Remove the film from the liver, cut it into slices, lightly beat off, put a piece of apple on each, roll it into a roll, wrap it with a thin strip of bacon and tie it with a thread. Fry the finished rolls in hot oil, transfer to a stew pan, add broth or hot water, as well as chopped and fried onions, and simmer the dish under a closed lid. After 20 minutes, add salt, spices and continue to simmer until tender. Remove the finished rolls from the broth to a separate dish, remove the threads, and add sour cream mixed with flour to the broth. Serve the rolls with sauce.

Warm chicken liver salad

Ingredients:
200 g chicken liver,
1 carrot
1 onion
1 Bell pepper,
salt, black ground pepper - to taste.

Cooking:
Rinse the liver, dry and finely chop, cut the onion into half rings, carrots into strips, sweet peppers into rings or half rings. In vegetable oil heated in a frying pan, fry the liver for 3-5 minutes, add chopped vegetables, salt, pepper and fry until tender, stirring occasionally, 8-10 minutes.

Now you know the secrets of how to cook liver deliciously. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The liver is a liver, and probably the most delicious of offal. However, like any other liver, it should not be the basis of the diet, because, like other offal, it contains both useful and harmful substances. And so, thinking about how to cook a soft, juicy liver, we must remember that it will bring benefits if it is offered a couple of times a week.

Juicy liver - general principles

In cooking, they usually use chicken, pork, beef, goose liver, turkey liver, etc. Of course, every housewife has her own secrets on how to cook a juicy, soft liver, but there are also general principles which should not be neglected.

Before cooking, the liver should be washed with cold water and carefully inspected so as not to miss the bile ducts or stains from spilled bile. They must be completely removed, otherwise strong bitterness will hopelessly spoil the taste of the finished dish.

If we are interested in how to cook a juicy, soft liver, then we must remember that this product is cooked very quickly, 10 minutes or so. It is highly undesirable to overexpose the dish on fire, otherwise the liver will become dry and harsh, even if it is cooked in sauce.

And, of course, the simplest answer to the question of how to cook a juicy, soft liver is chopped liver products: all kinds of pancakes, pancakes, pies, cakes, etc. To make the product lush and juicy, you need to add milk and an egg to it.

Recipe 1. Soft and juicy liver in sour cream

Hardly, having asked the problem of how to cook a juicy, soft liver, it will be possible to find a recipe simpler than this, which meets our desires.

Ingredients

Any liver - with a pound

Milk - for soaking

Sour cream - 250 g

Onion - 1 head

Garlic - optional, 2-3 cloves

Flour - a couple of tablespoons

Salt, pepper, spicy herbs - to taste and optional

Cooking method

Rinse the liver well and carefully examine it so that there are no traces of bile. Cut into small pieces. Place in milk for half an hour.

Lightly sauté chopped garlic and chopped onion in a frying pan. In a separate frying pan without oil, lightly calcine the flour, then pour it into the onion with garlic and add 2-3 tablespoons of sour cream there. Mix everything quickly.

The rest of the sour cream is slightly diluted with water and put in a saucepan along with the liver. Cook for about 8 minutes and put sour cream sauce with onions in a saucepan. Salt, pepper, add, if necessary, herbs and cook, stirring all the time, for another two minutes.

You can serve this liver with potatoes or pasta. However, it will also be delicious with stewed vegetables.

Recipe 2. Juicy, soft French-style liver.

How to cook a soft, juicy liver so that lovers of spicy and spicy can also like the dish? Of course, add cheese and mushrooms to it. Here is an example of such a dish.

Ingredients

Pork or turkey liver - about 600 g

Mayonnaise, preferably homemade, - 5-6 tablespoons

fleshy tomato - 1 large

Mozzarella type cheese - 100 - 200 g

Champignons - 7-9 pieces

Onion - 1 onion

Cooking method

Rinse the liver and trim if necessary. Cut the liver into pieces and tap lightly with the handle of a knife.

Cut the onion into strips and fry it a little in a pan.

In a form slightly oiled, put the liver, generously season with mayonnaise. Put the onion and chopped mushrooms on top of the mayonnaise, again a little mayonnaise, and on it - a tomato cut into semicircles.

Spread the top again with mayonnaise and cover with cheese, or grated, or, if you took salad mozzarella, you can simply cut it into circles. It is not necessary to salt the dish: mayonnaise is already salty.

Put the mold in the oven for 10-15 minutes.

Recipe 3. Juicy liver in a spicy crust

Another answer to the question: "How to cook a juicy, soft liver?" - this, of course, cook it in batter or breading. Here is one such option.

Ingredients

Chicken liver (or pork, turkey ...) - about 500 g

Carrot - 1 root vegetable

Garlic - 3-4 cloves

Spices (oregano, turmeric, curry) - to taste, but do not overdo it

Egg - 3 pieces

Breadcrumbs

Cooking method

Prepare the liver as usual (rinse, trim if necessary, salt, etc.). Cut into roughly equal pieces of medium size.

Grate the carrots as finely as possible and mix with the garlic passed through the press.

Whisk the eggs.

Mix breadcrumbs with selected spices.

Dip each piece of liver in the egg, then in the carrot, again in the egg and in the breadcrumbs. Fry in a skillet with enough oil for about 10 minutes.

Recipe 4. Soft and tasty liver for children - pancakes.

Of course, preparing a soft and juicy liver from minced liver is easier than without grinding it. And if you add a beaten egg, you can achieve even greater splendor.

Ingredients

Poultry liver - with a pound

Eggs - 2 pieces

Flour (or potato starch) - about half a cup

Greens - to taste

Salt, a little black pepper or garlic

Cooking method

Prepare the liver, dry it slightly and then pass it through a meat grinder. If your child does not like greens, then put it in a meat grinder, and if he eats, then it is better to just chop it and mix it with minced meat.

Stir flour, salt, pepper or garlic (or both) and beaten eggs into the liver. Gently mix and fry in a pan with vegetable oil.

Recipe 5. Juicy liver with vegetables

How to cook juicy, soft liver for dinner? The best option is to cook it with vegetables.

Ingredients

Beef liver (or other)

Eggplant - 1 piece

Sweet pepper - 1 piece

Tomatoes - 2-3 pieces

string beans– 200 g

Bulb

Vegetable oil

Greens, salt, pepper

Cooking method

Prepare the liver, cut and lightly fry (2-3 minutes) in a frying pan with butter. Put the liver in a saucepan or saucepan, and fry the chopped onion in a pan. Put in the liver.

If you do not like the bitter taste of eggplant, cut it, sprinkle with salt and let stand, and then rinse with cold water. But you can not do this, but simply cut the vegetable into semicircles or skewers and add to the liver and onions. Add chopped arbitrarily pepper, tomatoes and beans there. Add vegetable oil, salt, pepper and simmer over low heat for about 10 minutes. Sprinkle the finished stew with herbs.

Recipe 6. Soft liver for pies

Of course, one of the most sophisticated answers to the question of how to cook a juicy, soft liver is to cook pies with it. This dish is sure to please the whole family.

Ingredients

Puff pastry ready - 500 g

Liver - 600 - 700 g

Eggs - 3-4 pieces

Bulb - optional

Broth - a few tablespoons, if needed

Vegetable oil

Cooking method

Rinse the liver and trim if necessary. Fry it with vegetable oil and (if you want) with onions. Chop the liver with a knife. You can, in general, chop with a blender, but then it will be somewhat too fine.

Hard boil two or three eggs and chop them too. Add to stuffing. If it turned out dry, you need to add a few tablespoons of broth, in extreme cases - milk or water, but not oil.

Roll out the puff pastry and cut out circles. Whisk the remaining egg. Put the filling on the circles of dough and close up the pies, brushing the edges with an egg. The top of the pies can also be greased.

Recipe 7. Juicy liver - pate

It's hard to imagine a more delicious breakfast, and festive snack excellent.

Ingredients

Turkey liver, chicken or beef (usually pork is not recommended, but it will do) - 1 kg

Butter– 200 g

Carrots - 300 g

Onion - optional, one onion

Garlic - 2-3 cloves

Fat - 200 g

Walnuts - half a cup, peeled

Spices (cinnamon, nutmeg, black pepper) and salt - to taste

Cooking method

Rinse the liver and cut into small pieces.

Grate the carrots, chop the onion and sauté the vegetables until soft.

Take them out of the pan and put the chopped bacon in there. On low heat, hold it until transparent, remove with a slotted spoon. Put the liver in a pan with fat and fry it until cooked, stirring constantly.

Peel the walnuts from the skin. Skip nuts, carrots and onions, bacon, garlic and cooled liver twice through a meat grinder.

Mix the oil left in a warm place in a blender with the liver and other ingredients. Add spices. Pour into a bowl and refrigerate. Can be garnished with halves walnut.

Recipe 8. Juicy, soft liver for the holiday - snack cake "Mushroom"

Ingredients

Liver - half a kilo

Chicken eggs - 4 pieces

Quail eggs - 3-5 pieces

Carrot - 1 large

Bulb - 1 large

Milk - full faceted glass

Flour - 0.5 - 1 cup

Champignons - 300 g

Dill - a small bunch

Salt, black pepper, spices - to taste

Cooking method

Pass the prepared liver through a meat grinder or chop with a blender. Salt, pepper. In a separate bowl, whisk together 2 chicken eggs, milk and flour. Combine the mixture with the liver. The dough should be slightly thicker than for pancakes. Fry the cakes on both sides in a frying pan under the lid, trying not to break during the process of turning. But even if one cake breaks, it's not scary: you can put it in the middle, and nothing will be noticeable.

Grate the carrots, and cut the onion into half rings and sauté all together until soft. Boil eggs (both chicken and quail). Grate chicken on a coarse grater. Wash and clean mushrooms. Leave 3-5 medium-sized caps, cut the rest and simmer under the lid for 10 minutes.

Collect cake. Spread a little mayonnaise on the cake and put onions with carrots, cover with a second cake, grease it with mayonnaise and put mushrooms on it, put a grated egg on top of the third. So continue until the cakes run out. Lubricate the top with mayonnaise and sprinkle with heavily chopped herbs. For each cleared quail egg put on a champignon hat, gluing it with mayonnaise. Hats can be used raw or pre-baked in the oven for about 10 minutes. Decorate the cake with these "mushrooms".

• To get rid of the characteristic bitterness and give the liver a pleasant aftertaste, it is worth placing it in milk for half an hour. However, many people love this bitterness in the liver. But still, if we are interested in how to cook a juicy, soft liver, then it is better to soak it: it will certainly become softer from this.
• The more milk and eggs are added to the dough for liver pancakes or for cakes, the juicier they will turn out. However, they will be more brittle. You can add cream.
• Of the spices with the liver, black pepper, nutmeg, cinnamon are combined, you can oregano, curry and more, to taste. Vegetables are good as a side dish, especially eggplant, zucchini, beans. You can also garnish with apples baked with cranberries (without sugar) or fried in a pan.
• Natural yogurt will be good as a sauce (you can also take low-fat sour cream), in which grated radish, green onions, herbs or pickled cucumbers are mixed.