Fried pork liver (very soft). Healthy and satisfying: fried pork liver with onions

Pork liver is a nutritious and healthy meat product that can be cooked in a variety of ways - stew, fry, bake with vegetables, make meatballs and even a cake! Cooking pork liver dishes will not take much time, and to make them tasty and fragrant, you need to carefully study the chosen recipe and strictly follow its recommendations.

Pork liver fried in a pan

Pork liver stewed in a pan with onions is a great option for a hearty lunch. The finished offal can be used for salads, or consumed as an independent dish.

Required Ingredients:

• liver - 500 grams;
• vegetable oil - 25 grams;
• pepper (black) and salt - 3-4 grams each;
• flour - 140 grams;
• two bulbs.

Cooking:

1. Release the offal from the bile ducts, remove the film and wash thoroughly. It is recommended to soak the liver in milk for two hours, then its taste will become more tender.
2. Peel the onion and chop into half rings.
3. After that, cut the pork into square pieces and process them with flour.
4. In a frying pan, heat vegetable fat, place the liver in it, salt, season with pepper and fry on both sides until a brown crust appears.
5. Now add the onion to the pan and fry it along with the pork until it acquires a golden hue. It should be borne in mind that prolonged heat treatment will make the by-product tough, so it should be cooked no more than 8-10 minutes.

Fried pork liver turns out to be very appetizing, it is ideal for boiled potatoes, black rice and pickled cucumbers.

Cooking Stroganoff

Those who prefer to eat right should definitely include a pork liver dish prepared according to this recipe in their menu. The calorie content of Stroganoff meat is only 150 Kcal (per 100 grams), besides, it retains all the healthy vitamins.

Required Ingredients:

• fresh offal - 650 grams;
• milk yogurt (drinkable) - 280 ml;
• carrot;
• sea ​​salt - 5 grams;
• two bulbs;
• spices (basil, oregano, coriander) - 7 grams.

Cooking:

1. Wash the liver, peel and soak in cold water for an hour. Then cut into long slices.
2. Chop the onion into half rings, cut the carrots into strips. Simmer the vegetables in a skillet without fat for about 2 minutes to soften them.
3. Now add the offal to the carrots and onions, fry it on both sides in vegetable oil.
4. Put yogurt in a pan, salt and pour spices. After that, simmer for half an hour under a closed lid.

Delicious pork is ready, it is recommended to serve a dietary liver dish with a salad of tomatoes and cucumbers.

In a slow cooker with vegetables

The use of an electric oven allows housewives to significantly save time and effort on cooking meat dishes. Pork liver in a slow cooker with vegetables has a rich, pleasant taste, so it is perfect for an adult and children's table.

Required Ingredients:

• liver - 580 grams;
• large onion;
• one carrot;
• three bay leaves;
• one large tomato;
• sweet pepper - 270 grams;
• refined oil - 20 ml;
• small zucchini;
• a small bunch of dill and cilantro.

Cooking:

1. Put the offal in salted water and wait three hours. The liquid in which it will be must be changed periodically.
2. Then cut the liver into cubes. Peel, wash and chop all vegetables into small cubes.
3. Pour oil into the multicooker and put the pork. Set the mode "Frying" and fry the liver until golden brown.
4. Then put vegetables, bay leaf into a bowl with meat and mix. Select the "Extinguishing" function, lower the lid and cook for about 45-50 minutes.
5. To keep the pork soft, you need to salt the stews at the end of cooking.

It is recommended to cover a hot dish of vegetables and liver in a slow cooker with chopped herbs, then arrange on plates and serve.

Pork liver with sour cream

A chic treat for dinner, which all household members will definitely appreciate, is a fragrant liver stewed in sour cream. The dairy product makes pork especially tender and gives it a unique, creamy taste.

Required Ingredients:

• pork liver - 750 grams;
• carrots and onions - 2 pcs.;
• sour cream - 60 grams;
• three cloves of garlic;
• seasonings (for meat), salt - at your discretion.

Cooking:

1. Remove all films and excess fat from the liver, wash and cut into cubes. Then soak in milk for 40-50 minutes.
2. Cut the onion into slices, carrot into cubes, chop the garlic under pressure.
3. Place the pork pieces in a deep frying pan with refined oil and fry thoroughly on all sides for about seven minutes.
4. Then add vegetables, salt, season with spices and simmer for another three minutes.
5. Pour the contents of the pan with sour cream, mix, cover and cook for fifteen minutes.

Ready-made liver in sour cream can be consumed hot and cold, with stewed eggplant, pasta or any cereals.

How delicious to stew with potatoes?

This wonderful dish is prepared quickly and so simply that even an inexperienced cook can handle it. To make the treat tasty, you need to pick up a fresh liver, crumbly potatoes and use a lot of fragrant spices.

Required Ingredients:

• offal - 1 kg;
• potatoes - 5-6 pcs.;
• tomato paste - 25 grams;
• onion - 110 grams;
• 2 cloves of garlic;
• greens (any) - 80 grams;
• spices, spices and salt - to your taste.

Cooking:

1. Peel potatoes, put in a frying pan and fry in vegetable fat until it softens a little.
2. Remove the husk from the onion, rinse it with water and cut into half rings. Chop the garlic into cubes.
3. Clean the liver and wash thoroughly. Then chop it, place it in a separate pan and fry together with the onion, stirring regularly, for about 8 minutes.
4. Put fried potatoes in a cauldron, add liver to it and pour garlic. Then season with seasonings and salt.
5. Put the tomato in a bowl and dilute with water to make a semi-liquid mixture. Then pour it into a cauldron with products and stir well.
6. Fill the contents of the cauldron with water so that it slightly covers all the ingredients, then turn on the stove and simmer for 12 minutes.

Before use, fill the treat with chopped herbs and offer to try it in combination with adjika, sour cream sauce and grain bread.

Pork liver cutlets in a pan

To surprise relatives and friends with an original and healthy dinner, you can fry liver cutlets. They turn out to be especially lush and appetizing if you add semolina to the minced meat. This will not add calories to the dish, but only improve its taste and appearance.

Required Ingredients:

• pork liver - 650 grams;
• onions - 2 pcs.;
• semolina - 160 grams;
• a mixture of peppers - 6 grams;
• salt - to your taste;
• egg;
• flour or small crackers - for breading;
• sour cream - 25 grams;
• two cloves of garlic;
• cheese (hard varieties) - 150 grams.

Cooking:

1. First you need to make minced meat from the liver. To do this, release the offal from the veins, wash with running water and cut into large pieces.
2. Peel the onion and divide into four parts.
3. Grind the prepared products in a meat grinder.
4. Beat the egg into the minced liver, add pepper, sour cream, salt and chopped garlic. Then pour semolina, mix well and refrigerate for half an hour.
5. Then form cutlets from the liver mass, roll them in breadcrumbs or flour and fry on both sides in hot oil.

Until the cutlets have cooled, you need to put them on a large dish and cover with grated cheese. Serve with lettuce and fresh tomato slices.

Delicious liver cake

A magnificent pork liver cake is quite a versatile dish - it can be a full dinner with the family or become a spicy snack on the festive table. You can make a meat cake very easily from inexpensive and affordable products.

Required Ingredients:

• pork liver - 0.7 kg;
• carrot;
• bulb;
• three raw eggs;
• mayonnaise - 180 grams;
• one boiled egg;
• flour - 85 grams;
• chopped greens - 70 grams;
• walnuts (small) - 120 grams;
• starch - 40 grams;
• clove of garlic;
• seasonings and salt - to your taste.

Cooking:

1. Grind the liver cleaned from veins and films in a blender.
2. Put raw eggs in minced meat and salt. Then add flour, starch and mix. You should get a semi-liquid, meaty dough.
3. Heat the frying pan, pour oil into it and bake liver pancakes, frying them on both sides.
4. Cool the finished pancakes and put them in a pile.
5. To make the filling for the cake, you need to peel the onions and carrots, and then cut them into small cubes.
6. Fry vegetables in vegetable fat in a frying pan. Then add chopped garlic, chopped egg (boiled), mayonnaise to them and stir.
7. Cover the meat pancakes with plenty of filling and form a cake out of them, putting the “cakes” on top of each other.
8. Send the finished treat to a cold place for three hours.

Before serving, grease the liver cake with mayonnaise, sprinkle with herbs and nuts, then divide into portions and offer to guests.

Boiled pork liver salad

For a festive banquet, you can cook a delicious salad of boiled pork liver. Thanks to the excellent combination of ingredients, the dish turns out to be nutritious, fresh, with a very interesting taste that will delight all invited guests.

Required Ingredients:

• pork offal - 0.3 kg;
• carrot;
• two pickled cucumbers;
• canned green peas - 1 can;
• salt - to taste;
• bulb;
• mayonnaise - 70 grams;
• black pepper - 3 grams;
• green onions - 5-6 feathers.

Cooking:

1. Clean and wash the liver. After that, boil it, and then cool it.
2. Peel the onion and carrot and chop into strips. Send them to the pan and fry in sunflower oil.
3. Cut the boiled liver into oblong sticks.
4. Chop pickled cucumbers into cubes.
5. In a large plate, combine sliced ​​\u200b\u200bfrom the liver and cucumbers, then add stewed vegetables to them and mix.
6. Open a jar of peas and pour it into the salad.
7. Season the dish with salt, put pepper, mayonnaise and gently stir.

The meat salad is ready, it remains to decorate it with green onions, slices of pickles and serve with hot sauce, boiled potatoes or fresh vegetables.

Delicate pate with butter

A piece of fresh crispy bread smeared with fragrant pork liver pate and a cup of hot, fragrant tea is an excellent breakfast before the start of a hard day. A savory snack can be prepared in the kitchen to pamper your loved ones during a homemade meal.

Required Ingredients:

• liver - 0.8 kg;
• one carrot;
• bulb;
• cream - 70 ml;
• paprika, turmeric - a pinch;
• butter - 75 grams;
• salt - 6 grams.

Cooking:

1. Finely chop carrots and onions.
2. Wash the liver, remove all films, vessels from it and cut into medium pieces.
3. In a pan with butter, fry the onion and carrots until light brown.
4. Send pork to the stewed vegetables and fry with them for about ten minutes. Transfer the cooked liver to a plate.
5. In the pan where the food was stewing, pour the paprika with turmeric and pour the cream. Heat the mixture well, but do not boil. Then turn off the stove and cover the pan with a lid.
6. Grind the liver fried with vegetables in a meat grinder. Then pour the cream with seasonings into the resulting mass and add salt.
7. Place the meat mixture in a blender, grind to a mushy consistency and transfer to a beautiful bowl.

You can use the finished pate immediately, or pre-cool it - then it will become even tastier.

Today I suggest you learn how to fry pork liver so that it is soft and juicy. This is a very simple, but at the same time, very satisfying and tasty dish. I would call this dish very homemade, because only one name already evokes pleasant memories. I don’t know about anyone, but I really love the liver, especially when my mother or grandmother cooks it. Probably, this is not even so much a matter of taste as just a psychological moment. I don’t even rate this dish in terms of gastronomic indicators, it is always out of competition (by the way, the same is true with currant jam). Some people ask me: how can you love it, is it so specific? What can I say to this...
So let's start cooking pork liver. It can be cooked in different ways, with different sauces and fillings. To begin with, you need to learn the simplest way, and then hone your skills on more complex dishes. That's just with onions - the most suitable option for this. It is prepared easily, rather quickly, but it turns out soft, juicy and very tasty.
I like that we cook both the main dish and the sauce at the same time. So all that remains is to cook a side dish, such as mashed potatoes or pasta, and a full dinner is ready. And the whole preparation will take us no more than half an hour. So a great option for a delicious and very homemade dish, which may also become your favorite.
To do this, we need to buy fresh pork liver. It is important that it is fresh, not frozen. A good liver has an elastic texture, a pleasant aroma and an even, shiny color. Before frying the liver, it must be rolled in flour so that during cooking it does not fall apart, but forms a golden crust.
It is important not to overcook the liver as it will become tough, so a few minutes on each side should be sufficient.

Ingredients:
- pork liver - 500 g,
- turnip onion - 2 pcs.,
- flour - 0.5 cups,
- sour cream - 0.5 cups,
- water - 0.5 cups,
- salt,
- pepper,
- sunflower oil.

How to cook with a photo step by step

We wash the fresh liver, dry it and cut it into small pieces.

We put the breaded liver in a frying pan heated with oil and fry over medium heat for one minute on each side. During this time, a golden crust forms on the liver.










Then we take out the liver and put the onion cut into half rings in this pan.




Saute it until soft and add the fried liver to it.

The dish is served hot. It will not be superfluous to cook and

Pork liver contains a large amount of minerals, vitamins, antioxidants. Numerous pork liver dishes, recipes, thanks to which it can be prepared, surprise with their variety. These are all kinds of salads, appetizers, pates. It is stewed and baked in the oven, boiled, fried with the addition of various spices and ingredients. Rice, vegetables, dried fruits, even honey are great for it. The useful substances contained in it, the variety of cooking methods help it become a favorite product in the human diet.

Pork liver in sour cream sauce

Since it’s quite simple and quick to cook pork liver deliciously, observing only a few requirements, you won’t even notice how it can already be served on the table, having previously been decorated with greens. Hold the liver before cooking a little in milk so that it becomes tender and try not to overcook it so that it does not become hard and dry.

Take two onions, chop them finely enough. Fry in vegetable oil, put there 400 grams of liver, cut into small pieces. Leave to fry for 10 minutes. In a small container, mix 200 ml of sour cream with a tablespoon of flour, a teaspoon of mustard. Top it with the prepared sauce. Salt, add herbs, garlic, spices. Simmer a little more until done.

As a side dish, you can serve a salad of fresh vegetables or boiled long-grain rice.

Delicate pork liver pate

Before preparing the pork liver pate, you should purchase high-quality lard, as it will give the pate a special taste. Peel, cut into four parts 200 grams of liver. Finely chop 50 grams of bacon. Put them in a pan, pour some water. Put salt, pepper to taste, parsley root, nutmeg. Simmer all this until soft.

Wait until the resulting mass cools down a bit, pass it through a meat grinder three times, add a teaspoon of cognac, warm it up. When it cools down, add 150 grams of warmed milk, whisk until smooth. Then put half a tablespoon of butter and mix again.

Before you cook pork liver, you should read some recommendations:

1. Give preference to fresh rather than frozen liver. Its color should be even, without spots and dried spots. It should smell a little sweet and pleasant.
2. If you want it to be airy, then roll it in flour and fry for no more than 3-5 minutes on each side.
3. Experiment with recipes, for example, to give it a delicious taste, add half a glass of water, a couple of tablespoons of butter to the container where it was fried, wait until it boils and strain. Add the juice of a small orange there and pour half a glass of dry, preferably red wine, warm it up, but do not boil it. Put the fried liver on a beautiful dish, pour over it with the resulting sauce and garnish with orange slices.

Rely on your experience, fantasize, come up with various combinations, and maybe a new and interesting recipe for its preparation will appear in your kitchen. And it will become an indispensable dish, both in the daily and in the festive menu.

Meat by-products contain many useful substances, so nutritionists advise including them in the diet. The pork list is not recommended for people suffering from cholecystitis, while for the rest it will bring much more benefit than harm. In addition, it cooks quickly, it turns out satisfying. However, I want it to be tasty too. Experienced housewives know how to cook pork liver so that it is soft and juicy, and they willingly share their secrets. The main thing is to choose successful recipes and get acquainted with the intricacies of technology.

Features of selection and preparation

You can cook delicious pork liver both fresh and frozen, but it is important to choose a quality product, properly prepare it for heat treatment, and then fry or stew in strict accordance with the technology.

• If you see that a piece of fresh liver lies in a bloody puddle, is too dark in color or covered with spots, hard crust, exudes an unpleasant odor, then you should refrain from buying. This liver is by no means as fresh as the seller claims, and it won't make a delicious dish even if you find the best recipe.
• It is impossible to defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to let it thaw in the refrigerator or, in extreme cases, at room temperature.
• The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do just that. This is not very economical, but it allows you to give the finished dish a delicate creamy taste, to protect the product from overdrying.
• Pork liver can be marinated in water slightly acidified with vinegar. It is good to add onions, celery greens, white ground pepper to the marinade. Marinating for an hour will get rid of the inherent bitterness of pork liver.
• If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as in this case there is a risk of overdrying it. The total cooking of the liver in a pan is usually 10–20 minutes.
• It is better to fry the liver on a sufficiently strong fire, immersing in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of organ meat.
• So that the splashes from the oil do not scatter too much, it is advisable to bread the pieces of the liver in flour before placing them in the pan.
• To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.

Features of the preparation of pork liver may depend on a specific recipe, but the general principles will not change from this.

How delicious to fry pork liver

• pork liver - 1 kg;
• wheat flour - 100 g;
• salt - to taste;
• dried rosemary - 5 g;
• wine vinegar (3 percent) - 20 ml;

Cooking method:

• Wash, dry the pork liver, clean from the film and vessels. Cut into small portions 1-1.5 cm wide.
• Roll the pieces well in flour.
• Heat the oil in a frying pan, lay out the liver pieces. Fry them on both sides, 3 minutes on each side, over high heat.
• Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and let it simmer for 10 minutes.
• Salt. Sprinkle with rosemary. Pour in the vinegar. When the hissing stops, remove the pan from the heat, arrange the liver on plates.

Pork liver cooked according to this recipe needs a side dish. In this capacity, you can serve boiled or baked potatoes, mashed potatoes. It would be nice if you fry the onion cut into thin half rings in a clean pan, put it on the finished dish.

Pork liver in sour cream

• pork liver - 0.5 kg;
• onions - 0.25 kg;
• wheat flour - 30–40 g;
• sour cream - 0.5 l;
• salt, black ground pepper - to taste;
• bay leaf - 1 pc.;
• vegetable oil - how much will it take.

Cooking method:

• Prepare the liver by washing it, removing the films, rinsing it again and drying it with paper towels.
• Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
• Pour the flour into a plastic bag, put the liver pieces in it. Shake the bag well several times so that all the pieces are completely covered with flour.
• Peel and cut the onion into small pieces.
• Warm up vegetable oil. Put an onion in it. Fry it over low heat until soft.
• Turn up the heat and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
• Salt, pepper. Add bay leaf, pour sour cream. Stir.
• Turn off the fire. Cover the pan with a lid. Stew the liver in sour cream for 15 minutes.

This pork liver recipe is the most popular. And all due to the fact that this way the liver always turns out exceptionally tasty, soft and juicy.

Pork liver Stroganoff

• pork liver - 0.5 kg;
• wheat flour - 20 g;
• cream - 100 ml;
• onions - 100 g;
• hot pepper - 1 pod;
• lard - 40-50 ml (can be replaced with vegetable oil).

Cooking method:

• Clean the liver from films, rinse well, cut into thin sticks, like meat for beef stroganoff.
• Roll the liver in flour, placing it with it in a plastic bag.
• Onion cut into half rings.
• Heat the lard in a frying pan, fry the liver in it. You need to fry without a lid on an intense fire for 5 minutes.
• Add the onion, continue to fry the liver with it for another 2-3 minutes.
• Put a pod of pepper in a pan, salt the liver to taste. Pour in the cream.
• Reduce heat and simmer covered for 10 minutes. Remove the pepper pod 7-8 minutes before it is ready, otherwise the dish will turn out to be too spicy.

Stroganoff liver has a spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has a lot of fans, and it's no coincidence. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

• pork liver - 0.8 kg;
• onions - 100 g;
• carrots - 100 g;
• bell pepper - 0.6 kg;
• parsley - 100 g;
• salt, pepper - to taste;
• olive oil - how much will go;
• lemon - 0.5 pcs.

Cooking method:

• Prepare the liver as in the previous recipe. The only thing is that it is not necessary to roll it in flour.
• Cut the onion into thin half rings.
• Cut carrots into thin strips or grate for Korean salads.
• Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
• Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
• Add pepper. Fry for a couple more minutes.
• Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water has almost completely evaporated.
• Pepper and salt, mix.
• Squeeze out the lemon juice, add to the dish, stir.
• Turn off the heat and leave in the pan covered for 10 minutes.

Liver with vegetables can be served with mashed potatoes or without a side dish at all. According to this recipe, it turns out tender and juicy.

Pork liver pate

• pork liver - 1 kg;
• onions - 150 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• ghee - 100 ml;
• sea ​​salt - 10 g;
• black peppercorns - 5 pcs.

Cooking method:

• Wash your liver. Cut into large pieces.
• Boil 2 liters of milk or water (you can mix them in half).
• Lower the liver and cook it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
• Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Boil 10 minutes.
• Transfer the liver to the broth, cook in it for 10 minutes.
• Remove the liver, cool, remove the film. Scroll through the meat grinder several times.
• Do the same with the vegetables from the broth.
• Combine vegetables with liver, salt, add melted butter and mix thoroughly.
• Shape into a log and chill in the refrigerator.

Liver pate according to this recipe will come out tender and fragrant.

You can cook pork liver soft and juicy without much difficulty. Even an inexperienced hostess will cope with this if she strictly follows the recommendations in the recipe.

It will be useful for any housewife to know how to cook the liver, because it is a product loved by many, which has a useful composition and high nutritional value. The variety of offal dishes excites the imagination, so you should learn how to cook the most delicious of them in order to amaze guests at a holiday or household on weekdays.

Liver Cooking Secrets

For most cooks, cooking liver is a difficult process, but this is due to the inability to select and process the product. You should learn how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from the liver is great - here are simple dishes like salads, appetizers in the form of pates, cakes or fritters with gravy.

As second courses, you can cook roast, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver, how to do each of them - the instructions will tell you. Types of offal are distinguished by a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any cook to choose a liver to make delicious food at home. Any fresh product is characterized by a pleasant sweetish aroma, the absence of damage, large vessels, the surface is elastic and smooth:

• Chicken liver - a brown-burgundy hue with a shiny surface and a sweetish aroma. Frozen offal should not be orange and with a thick layer of glaze.
• Veal liver has a light brown color, moist elastic texture, without a gray coating.
• Beef liver has the color of ripe cherries with scarlet blood and notes of sweet smell, a white film that easily separates from the main meat.
• Pork liver brown, with a smooth surface without spots.

How much to cook

How much the liver is cooked depends on the type and processing of the offal. You need to stew the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is supposed, then it is recommended to cook chicken liver for 10 minutes, pork, which must first be soaked in milk or water, 20 minutes, and beef - 10 minutes. For even frying or stewing, cooks advise pre-cutting a large piece into thin slices.

Liver dishes - recipes with photos

Today, it will not be difficult for any culinary specialist to find the necessary recipes from the liver. For this, it is better to choose a step-by-step recipe on how to cook a liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. It is good to combine offal with juicy vegetables - carrots, onions, and pour sour cream or cream. A homemade liver recipe is useful for everyone.

Recipe for liver cutlets step by step

• Cooking time: 30 min.
• Servings: 10 persons.
• Calorie content of the dish: 167 kcal.
• Destination: for lunch.
• Cuisine: author's.

Cooking liver cutlets is quick, which are perfect for lunch or dinner, if served with mashed potatoes or cereals, noodles with sauce. Fresh vegetables are also good as a side dish for cutlets made from any kind of liver. For a child, chicken liver is suitable, and for an adult, pork or beef, first soaked in milk.

Ingredients:

• liver - 0.75 kg;
• onion - 20 g;
• carrots - 40 g;
• eggs - 70 g;
• potato starch - 25 g;
• sunflower oil - 50 ml.

Cooking method:

1. Scroll the liver with onions and carrots through a meat grinder, add eggs and starch.
2. Fry in a pan, greased with oil, on both sides until golden brown.

Liver cake

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 308 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

As a hearty snack, a recipe for how to make a liver cake is suitable. It looks like a real confectionery masterpiece, but in fact it becomes a meat meal that is great for a festive table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, mouth-watering taste of amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.

Ingredients:

• hard cheese - 50 g;
• wheat flour - a glass;
• eggs - 3 pcs.;
• milk - a glass;
• pork liver - half a kilo;
• sunflower oil - 50 ml;
• mayonnaise - 2 packages;
• dill - 10 g.

Cooking method:

1. Peel the liver from the film, chop with a blender, add flour, eggs, salt.
2. Pour in milk to make a thick dough. Cook some cakes in a frying pan.
3. Lubricate the cakes with mayonnaise, fold the cake, sprinkle with grated cheese and chopped dill.
4. After 6 hours of infusion, serve on the table, cut into portions.

Soup

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 64 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Hearty, but dietary, it turns out soup-puree from chicken liver, which is good to serve on the dining table for those who are losing weight. In order for the first to satisfy even a child, it is worth taking chicken liver, which is more tender in texture. Added zucchini, cauliflower and potatoes give benefits and vitamins to food, and boiled rice cereal gives the desired density. It's not easy to make this soup.

Ingredients:

• potatoes - 200 g;
• zucchini - ½ pcs.;
• carrots - 1 pc.;
• cauliflower - 0.3 kg;
• rice - 40 g;
• chicken liver - 150 g;
• olive oil - 20 ml.

Cooking method:

1. Boil the liver in salted water for 10 minutes, chop with a blender.
2. Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
3. Combine both masses, boil slowly, season with olive oil, salt.
4. Optionally, you can use beef broth to dilute the thick soup or add cream to it.

Chicken liver fried in sour cream

• Cooking time: 40 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 146 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Traditional for many families is chicken liver, fried with onions in sour cream. This hearty second dish perfectly saturates the body, gives strength and energy. Best of all, the liver in this design is combined with simple side dishes - rice, buckwheat, pearl barley, it is easy to cook and in a dietary way with vegetables. The pronounced meat taste with creaminess of sour cream sets off the sharpness of the onion.

Ingredients:

• chicken liver - 1 kg;
• onion - 50 g;
• sour cream - a glass;
• vegetable oil - 30 ml.

Cooking method:

1. Chop the onion, fry in butter until golden, add the liver, stirring, bring to half-cooked.
2. Season with sour cream, salt, simmer for 20 minutes.

Salad

• Cooking time: 30 min.
• Servings: 7 persons.
• Calorie content of the dish: 115 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

An experienced hostess can quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables. It can be served warm or hot, but even when cooled, it is very tasty and does not lose its benefits. Dressing can be classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.

Ingredients:

• red beans - 200 g;
• chicken liver - half a kilo;
• onion - 150 g;
• carrots - 200 g;
• vegetable oil - 20 ml;
• canned champignons - 150 g;
• sour cream - 75 ml.

Cooking method:

1. Chop the onion into cubes, grate the carrots, fry in a pan with butter.
2. Boil the liver and beans separately, cut the meat into strips.
3. Grind mushrooms, mix all ingredients.
4. Salt, season with sour cream, pepper.

Stroganoff in a slow cooker

• Cooking time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 130 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

A recipe for cooking that has been popular for several centuries is considered traditional for Russian cuisine. Modern housewives have gained an advantage in preparing snacks due to the presence of a slow cooker, which will make food perfect in consistency, prevent burning and retain all the juiciness and flavors of the added spices.

Ingredients:

• beef liver - 0.75 kg;
• milk - 2 tbsp.;
• sour cream - a glass;
• butter - 50 g;
• onion - 2 pcs.;
• green onions - a bunch;
• dill - a bunch.

Cooking method:

1. Cut the liver into strips, pour milk over it, drain after 35 minutes.
2. Cut the onions into rings, fry in the multi-cook mode and a temperature of 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour over the sour cream.
3. Bring to softness, salt, pepper. Decorate with chopped herbs.

Recipe for beef liver in a pan

• Cooking time: 35 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 188 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: simple.

Another classic recipe is in a pan, which turns out to be evenly fried and appetizing. This option refers to the fact that delicious can be prepared from the liver to please all family members or even surprise guests by serving such an appetizer directly to them in a small diameter frying pan. The liver recipe will tell you about the secrets of making a homemade dish.

Ingredients:

• beef liver - 0.6-0.7 kg;
• onion - 40 g;
• olive oil - 60 ml;
• flour - 40 g;
• garlic - 5 cloves.

Cooking method:

1. Cut the liver into pieces, beat off through a cling film, pepper, roll in flour, fry on each side for 2 minutes, salt.
2. In the same oil, fry the chopped onion with crushed garlic, put the liver on top, leave to brew under the lid for 5 minutes.

Pate

• Cooking time: 45 min.
• Servings: 10 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: for a snack.
• Cuisine: author's.
• Difficulty of preparation: medium.

A delicious spread on sandwiches will be a pate of boiled beef liver. It can be eaten with rye or wheat bread as a snack or with tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and energize for the upcoming school day. How to cook beef liver correctly and how to make homemade pate from it for snacks, the recipe will tell you.

Ingredients:

• beef liver - 0.55 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• butter - 200 g.

Cooking method:

1. Soak the liver for 10 minutes in cold water, changing it a couple of times to release bitterness.
2. Boil the carrots, chop the onion and fry until golden brown.
3. Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
4. Mix all the ingredients, scroll twice through a meat grinder. Salt, pepper.

With mushrooms in sour cream sauce

• Cooking time: 30 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: easy.

To get a soft liver with sour cream sauce, it is poured with fat sour cream or cream, stewed with spices and mushrooms. It turns out an incredibly tasty snack that goes well with mashed potatoes, boiled pasta or cereals. It is best to cook chicken offal, because it turns out to be exquisitely tender and not so high-calorie.

Ingredients:

• chicken liver - 0.6 kg;
• champignons - 200 g;
• onion - 200 g;
• water - 50 ml;
• carrots - 100 g;
• sour cream - 250 ml;
• flour - 40 g;
• hops-suneli - 10 g;
• dill - 30 g.

Cooking method:

1. Preheat the pan, fry the chopped onion, mushroom plates, grated carrots until the moisture evaporates.
2. Add the liver, after 5 minutes season with salt, spices, flour. Pour sour cream with water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

• Cooking time: 1.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 71 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Delicious and fragrant, the liver is baked in the oven along with potatoes and other vegetables. Preparing a 2 in 1 dish - a side dish and a main dish - is easy, in less than an hour, without soaking. For a side dish, any vegetables are suitable - onions, zucchini, carrots. Optionally, you can add green beans, eggplant and tomatoes. To get an appetizing crust, when ready, you can sprinkle the products with cheese crumbs.

Ingredients:

• chicken liver - 0.25 kg;
• potatoes - 200 g;
• zucchini - 200 g;
• carrots - 100 g;
• onion - 50 g;
• water - 250 ml;
• milk - half a glass;
• sunflower oil - 20 ml.

Cooking method:

1. Pour the liver with milk for an hour.
2. Cut the onion and zucchini into cubes, slice the potatoes, grate the carrots.
3. Lightly fry all the vegetables, add the liver. After a few minutes of frying, pour water, salt, pepper, close the lid.
4. Put to cook in the oven for 25 minutes at 195 degrees.

The main question for cooks is how to cook the liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare an offal:

1. Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda with water for 2-3 hours will help remove the bitterness and specific taste of the liver.
2. So that the product is not hard, dry and rubbery, you need to salt it at the end.
3. Before boiling, the beef liver must be cleaned of the film - rinse with cold water, pour warm for a couple of minutes, make an incision on the film and separate with your thumb.
4. Pork wrap is even easier to remove because it is thin. The by-product is washed, scalded with boiling water, the film is removed with fingers after incision on one side.
5. Large veins and vessels can give bitterness. A sharp knife will help to remove them, which must be placed along the vessels and ducts.
6. For tenderness and softness of the liver pieces, it is better to cook them thinly sliced, up to 1.5 cm thick.
7. You can cook a juicy liver if you fry for 5 minutes on each side in a well-heated pan. To get a delicious crust, roll the pieces with flour.
8. Offal goes well with apples.

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