Liver - this is the insides of poultry and farm animals, edible. These include the liver, lungs, kidneys, heart, diaphragm, and trachea. All of them are widely used in cooking and, when properly processed, serve as the basis for delicious pastes, meatballs, soups, toppings for baking and other delights. Today's material contains the most interesting recipes of liver dishes.
Pickle
This is a well-known dish of Slavic cuisine, which appeared in Russia in the XV century. Today it is cooked according to several different recipes, but many housewives still prefer the classic version. To weld a traditional pickle, you will need:
- 435 g of pork kidneys.
- 55 g of pearl barley.
- 150 ml of brine.
- 2 potato tubers.
- 2 pickles.
- 1 onion head.
- 1 carrot.
- Salt, water and vegetable oil.
This first dish of pork liver has been preparing for a long time. Therefore, it is better to start the process when you have free time. Washed kidneys are separated from all unnecessary and boiled, not forgetting to drain the first broth. When they are ready, they are cooled, cut into cubes and spread on a plate. At the next stage, barley fried in a dry frying pan is poured into a pan filled with 2.5 l of pure water and boiled for half an hour. After the designated time has elapsed, kidneys and sliced potatoes 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 dinner.
Cutlets
This delicious dish of pork liver will be a great addition to any side dish and will help to refresh the usual diet. To cook it in your own kitchen, you will need:
- 400 g of pork liver.
- 300 g of heart.
- 130 g of lung.
- 130 g of unsalted fresh bacon.
- 200 g of ordinary wheat flour.
- 1 large onion head.
- 5 cloves of garlic.
- 1 small carrot.
- 2 eggs.
- 3 tbsp. l thick sour cream.
- 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, 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 intensively mixed. Stuffed meat is kept at room temperature for half an hour, spread in portions into a hot pan and fry in a small amount of refined vegetable oil. They are served with rice, buckwheat, mashed potatoes or any other suitable side dish.
Kuchmachi
This traditional Georgian dish of liver is very popular among connoisseurs of oriental cuisine. It is a very interesting combination of bird offal, spices and pomegranate. To serve it for a family dinner, you will need:
- 300 g chicken liver.
- 300 g of hearts.
- 300 g of ventricles.
- 400 ml of pomegranate juice.
- 4 onion heads.
- 4 cloves of garlic.
- 2 pods of hot pepper.
- 1 handful of pomegranate seeds.
- Salt, vegetable oil, greens, and sun hop.
This is one of the easiest recipes. You can see a photo of the dish from the liver just above, and now we’ll figure out in what sequence the Georgian cooks prepare it. Washed offal is cut into small pieces and fried in warmed vegetable oil. When they are browned, they are poured with half the available pomegranate juice and simmered over low heat for a quarter of an hour. After the agreed time, a pre-fried onion, salt and spices are added to the general pan. After a couple of minutes, all this is supplemented with garlic, hot pepper and juice residues. After another quarter hour, the finished dish is sprinkled with chopped herbs and pomegranate seeds.
Lamb offal roast
The liver dish made according to the method described below is very aromatic and tasty. It is harmoniously combined with cereals, pasta, potatoes and just a piece of fresh bread. To test this on your own experience, you will need:
- 1 kg of mutton offal (heart, kidneys, liver and lungs).
- 3 onion heads.
- 2 tbsp. l hops suneli.
- Salt, ground pepper and vegetable oil.
This is one of the easiest to cook dishes. Liver liver is cleaned of everything unnecessary, thoroughly washed, dried, cut and laid out in a deep container. Salt, spices and chopped onions are poured there. All this is covered with a lid and left for three hours in any cool place. At the end of the designated time, the giblets are wrapped in foil and baked at a moderate temperature for twenty-five minutes.
Liver pancakes
Rosy and very fragrant offal pancakes can safely claim the title of the most popular liver dish. They share the same love of both large and small eaters and, if desired, will be an excellent substitute for dinner. To fry them for yourself and your loved ones, you will need:
- 600 g of beef liver.
- 1 onion head.
- 1 egg
- 2 tbsp. l ordinary flour.
- 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 laid out in portions in a heated greased pan. The browned pancakes are stewed for a short time under the lid and served with sour cream.
Liver paste
This delicate and satisfying liver dish is characterized by a homogeneous creamy texture and will be an excellent substitute for store counterparts. It can be a spread for buffet sandwiches or a filler for tartlets. To cook it at home, you will need:
- 100 g of lard
- 100 g butter.
- 1 kg of pork liver.
- 3 onion heads.
- 1 bay leaf.
- Salt, fresh dill and ground pepper.
The liver is soaked in cold water, cut into small pieces and fried in half of the available lard. After a quarter of an hour, the contents of the pan are seasoned with parsley, salt and spices and cooked for another ten minutes. After the specified time, chopped onions are poured to the liver, spassed in the remaining lard. All this is stewed until cooked, combined with herbs and butter, cooled and treated with a blender. Store the paste on the shelf of the refrigerator in a hermetically sealed container.
Spring rolls
This hearty and beautiful dish of liver can be prepared specifically for a family holiday. To do this, you will need:
- 300 g of boiled pork liver.
- 1 cup of kefir of any fat content.
- 1 cup baking flour.
- ½ cup boiling water.
- 1 egg
- 2 onion heads.
- 1 tbsp. l Sahara.
- 1.5 tbsp. l salt.
- ¼ tsp soda.
- Lean oil.
First you need to do pancakes. To prepare them, the egg is combined with kefir, salt, sugar and flour. The resulting mass is diluted with boiling water, in which soda was previously dissolved. All is well mixed, poured in portions onto an oiled pan and fried thin pancakes. Each of them is filled with a filling of crushed boiled liver, combined with sautéed onions and spices, and then wrapped in a tube or envelope and served to the table, previously browned in a pan.
Vareniki
This simple, but very tasty dish of giblets and dough will surely appeal to lovers of traditional Ukrainian cuisine. It is equally suitable for both children’s and adults ’menus, which means they can be fed their families. To cook it at home, you will need:
- 350 g offal.
- 2.5 cups of baking flour.
- 1 cup of kefir of any fat content.
- 1 egg
- 1 onion head.
- Salt, pepper, water and vegetable oil.
First you need to do the test, which will subsequently become the basis for dumplings. Salted beaten egg is combined with kefir, a tablespoon of vegetable oil and flour. All are intensively kneaded, covered with food-grade polyethylene and kept cool for a short time. Literally after a quarter of an hour, the dough is divided into parts, rolled out in a thin layer and cut into circles. Each of them is filled with giblets, ground with onions, salt and spices, decorated in the form of dumplings and cooked in boiling water. Serve the finished dish in hot form, pre-watering with sour cream or seasoning with onion roasting. If necessary, raw dumplings can be stored in the freezer.