What can be cooked from pork offal. Offal dishes. Potato rolls with liver

Liver is a product from the heart, lungs and liver of animals. Sausages, minced meat, pates are made from liver, and everyone has probably tried the famous liver pies. Some consider liver to be “second-class” meat and especially do not favor dishes from it. But in fact, this product is very useful, remember at least the same liver, and in this article we will tell you about how what to cook from liver so that your household will finally appreciate it.

Chicken Liver Pate

Chicken Liver Pate

Ingredients:

• 1 kg chicken liver
• 60 gr. margarine
• bulb - 1 pc.
• 3 cloves of garlic
• butter – 150g
• 2 tablespoons brandy
• bunch of dill
• black pepper with salt - to taste

Cooking process:

1. Heat the frying pan and fry the onion in margarine, cut into small cubes, mixed with chopped garlic, pepper and salt. Scroll the chicken liver in a meat grinder and add to the pan. Fry everything together for another 10 minutes.

2. Let the cooked liver mince cool, then mix it well and rub it through a sieve so that the mass looks like thick sour cream. Whisk the melted butter together with brandy, add salt, pepper and lastly add chopped dill.

3. Mix the pâté well again and refrigerate.

Liver Pie

Liver Pie

Ingredients:

For test:

• flour - 1 kilogram and 200g.
• yeast - 15g
• 15 gr. Sahara
• milk - 1 l.
• 1 egg
• vegetable oil - 100 ml

For filling:

• liver - 1 kg (any, you can take the heart, lungs, liver)
• 3 eggs
• grows. oil - 3/4 stack.
• spices, salt

Cooking process:

1. Cut the onion into half rings, salt and fry it for growing. oil until it gives juice. Then immediately remove the pan from the stove.

2. Boil the liver until cooked, cool, scroll in a meat grinder and fry in a pan in a grow. oil, adding to it the previously fried onion. Season to taste. Boil eggs and cut into small cubes.

3. Prepare the dough: pour 600 gr. into the bowl. flour, yeast, pour 200 ml of warm boiled water, knead everything well and put it in a warm place, covered with a lid, for 50 minutes. When the dough has risen, add beaten yolks, salt, sugar, pour in warm milk and mix well. When the mass becomes homogeneous, add the remaining flour and knead the dough. Add grows to it. butter and beat well on the table. Put the dough back in the heat for 1.5 hours so that it rises.

4. Spread a baking sheet with oil and place 2/3 of the dough rolled out in a layer into it. Place the liver and egg filling on top of the dough. Cover the top of the pie with the remaining rolled out pastry and crimp the edges on both sides. Leave the cake on the table for 30 half an hour, then brush it with a beaten egg and pierce a hole in the center to release steam.

5. Bake the cake in the oven for about 40 minutes at medium temperature until golden brown.

Peasant dumplings with liver

To make these dumplings, you will need the following ingredients:

For test:

• flour - 2 stack.
• 2/3 stack. milk (can be replaced with boiled water)
• eggs - 2 pcs.
• butter - 1 tablespoon
• salt - to taste

For filling:

• liver - 300 gr (100 gr each of hearts, liver and lungs)
• dry mushrooms - 7 pcs. (you can take fried, ready-to-eat)
• one large onion
• oil - 1 tablespoon

Cooking process:

1. First knead the dough: add milk, eggs, salt, butter to the flour and knead the dough from all this. Then leave the dough for 30 minutes so that it has a little distance and becomes elastic.

2. For filling: Rinse the liver, lungs and hearts, boil in salted water, then put it in a colander and let the water drain. After cooling, scroll the boiled products together with mushrooms through a meat grinder to make minced meat. Finely chop the onion, fry in oil until golden brown and mix with cooked minced meat.

3. Roll out the kneaded dough into a layer and cut circles out of it with a glass. Place the prepared filling in the center of each circle and close the dumpling.

4. Boil salted water, put dumplings in it and cook them for 4-5 minutes. Once they are ready, take them out with a slotted spoon.

To the table, such dumplings are well served with sour cream or butter.

Animal liver, lungs, kidneys, heart are the basis for nutritious and very tasty minced meat, from which many dishes are prepared. Knowing the liver recipe, you can fry pies with ready-made minced offal, bake pies, make spring rolls, pasta in a navy style, and stew cabbage.

In any recipe for minced liver, onion is an obligatory ingredient.

Ingredients

Salt 1 tsp Ground black pepper 2 pinches Vegetable oil 50 grams Onion 3 pieces) Butter 50 grams Pork liver 300 grams Pig's heart 500 grams Light pork 500 grams

• Servings: 12
• Preparation time: 60 minutes
• Time for preparing: 30 minutes

liver mince recipe

By learning how to cook offal correctly, you can always feed your loved ones tasty and satisfying. The desired consistency of minced meat made according to the recipe from liver is clearly visible in the photo: the finished product should turn out juicy, uniform, not dry, but not watery either. In general, the one that will be good both in baking and in a hot second course.

The proposed recipe uses pork offal, but you can take beef, chicken, mix them in your own way. Not only lungs are good in minced meat, but also kidneys and chicken stomachs.

How to cook:

1. Rinse offal well under cold running water.
2. Cut off the film from the lungs, remove the trachea, cut the heart in half and rinse inside.
3. Cut offal into small pieces.
4. Pour the heart and lungs with cold water two fingers above the level of the meat pieces and send to a strong fire.
5. After boiling, salt and cook at a medium boil for 1 hour.
6. Pass the raw liver through a meat grinder.
7. Fry one peeled onion in oil.
8. When the onion is browned, pour in the liver mass and fry until the moisture evaporates. It is very important not to dry out the liver. As soon as the pieces begin to fry, turn off the pan.
9. Cut the boiled lungs and heart into small pieces and pass through a meat grinder.
10. In a separate pan, fry the remaining onions, cut into cubes, along with the scrolled liver. Salt to taste, pepper.
11. Connect the liver, heart and lungs, add butter, mix. If minced meat is dry, add broth.

Let the liver cool down and use it to prepare any dish of your choice.

Yeast pies with liver

Recipes for liver dishes are varied, but pastries are especially loved in our country. Having learned how to cook pies with liver filling, you can always please the household with a simple but very tasty dish. Please note: the dough is prepared in a non-dough way, but it turns out tender and light.

Ingredients:

• 1.5 st. milk;
• 15 g live yeast or 6 g dry;
• 500 g flour;
• 1 tsp salt;
• 1 st. l. Sahara;
• 2 tbsp. l. vegetable oil in the dough;
• 50 ml of vegetable oil for the pan;
• 1 kg minced liver.

How to cook

1. Pour the yeast, sifted flour, salt and sugar into the milk heated to 40 ° C, pour in the oil and gently knead the elastic dough. It will be sticky at first, and that's okay. As you knead, the dough will become smooth, elastic and well lagging behind your hands.
2. Leave the dough in a warm place for 20 minutes.
3. When it rises, dust your work surface with flour.
4. Use your hands to separate dough balls the size of a walnut and form into small balls.
5. Cover everything with a towel and let rest for another 15 minutes.
6. Roll each ball into a cake, spread the minced meat with a teaspoon in the center and form pies.
7. Leave them to rest for 20 minutes. under the towel.
8. Fry in hot oil, turning the patties as they brown.

If the liver is left, put it in a food container and put it on the shelf of the refrigerator or in the freezer.

Dishes with liver are tasty and satisfying. Cooking minced meat from offal is not difficult, and it is easy to find a use for it.

In traditional Russian cuisine, offal has always been in honor. Opening an old cookbook, you will find recipes called “Boiled Kidneys” and “Tushony Kidneys”, “Fresh Bovine Tongue”, “Tree Sauce with Sour Cream, Potatoes and Pickled Cucumbers”, “Roasted Cow’s Liver”, “Veal Liver Pudding ”And even“ Sausages from the brains ”(sausages were certainly poured with Chukhonsky, that is, butter, butter before serving). An expensive and exquisite dish that invariably amazed foreigners was rooster combs. And once a year, the housewives had every right to recall a recipe called “The Head of an Old Boar” - this dish was served on the day of Bright Resurrection. The recipe goes like this:

clean, boil a beautiful smoked head of an old boar. Putting it on a dish, remove the ears and muzzle with beautifully trimmed white paper and greens. A separate and desirable delicacy was the so-called sweet meat - the thymus gland of a calf or lamb, which has a delicate refined taste reminiscent of fresh bread. Dishes from it were served with truffles - imagine, in this case they claimed only the role of an honorary accompaniment. Modern cuisine has not forgotten about "sweet meat". In Italian restaurants, it is served with Jerusalem artichokes and black truffles. In France - with blackcurrant powder, in Argentina they respect a warm salad with "sweet meat".

Other offal is also in honor. In Armenia, tzhvzhik is revered - an intoxicatingly delicious combined hodgepodge of the liver, lungs, kidneys, spleen and heart, cooked in fat tail fat. Tatars make tutyrma - sausage stuffed with offal and rice. Scottish cuisine is unthinkable without haggis - offal dishes with onions, oatmeal and bacon, cooked in a lamb's stomach. Germany is famous for pork legs with sauerkraut. In Lithuania, smoked pig ears and tails are sure to be offered with beer. And in the Caucasus, before starting a feast, they will certainly take care of khash - the king of hangover soups made from bull hooves, tails and tripe. This "magic elixir" takes eight to nine hours to prepare, is served with grated garlic and fresh tortillas and resurrects the most seemingly hopeless to life.

In conclusion, it should be said that offal is a natural and very pleasant source of iron, which is necessary for normal blood circulation. They are also suppliers of magnesium, which is responsible for the stability of the nervous system, and zinc, which is necessary for the growth and renewal of tissues. Offal lovers do not know the problems with the lack of vitamin A, which protects against premature aging, and B vitamins, which relieve insomnia and depression. And in general, imagine how pleasant it is to sit down at the table on a dank autumn evening and make hot soup with giblets!

For 4 persons: beef tongue - 1 pc., bay leaf - 3 pcs., onion - 3 pcs., balsamic vinegar - 4 tsp, salt, ground black pepper

Wash the tongue and perforate with a skewer or knife. Salt, pepper. Add bay leaf, onion cut into half rings, sprinkle with vinegar and marinate in the refrigerator for a day. Peel the tongue from onions and bay leaves and put in a saucepan with water, bring to a boil, reduce heat and cook for 3 hours 30 minutes. Remove the finished tongue from the saucepan and substitute for 2-3 minutes under a stream of cold water. Remove skin. Can be served with vegetables and herbs.

284 kcal

Time for preparing 28 hours

3 points

For 4 persons: bovine tails - 1 kg, onion - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery - 1 pc., dry red wine - 200 ml, cognac - 100 ml, vegetable oil, salt, pepper , dry spices

Thoroughly wash the oxtails, chop into portions and soak for half an hour. Put on a napkin, let dry, throw in a dry hot frying pan without oil, fry until brown, pour cognac and set on fire. After waiting for the flame to go out, put the tails in a saucepan along with chopped celery and parsley root, pour water and cook for 3 hours, periodically removing the foam. Finely chop the onion and carrot, lightly fry in oil, pour a small amount of broth and simmer for 10 minutes under the lid. Put the resulting frying into soup, pour in red wine. Add salt, pepper and spices to taste. Cook over low heat for 30 minutes.

Calorie content per serving per 100 g 110 kcal

Time for preparing 4 hours

Difficulty level on a 10-point scale 5 points

For 3 persons: beef brains - 600 g, parsley - 0.5 bunch, dried onion - 1 tbsp. l., salt - 2 tsp, pink pepper - 1 tsp, vinegar 9% - 1.5 tbsp. l., vegetable oil

Cleanse the brains from films, soak for an hour. Change the water and leave for another hour. Pour 1.5 liters of water into a saucepan, add vinegar, boil water, put brains in it and cook for 25 minutes. Cut the finished brains into small cubes. Add parsley, dried onion, pepper, salt. Mix and put in a mold, after greasing it with oil, send it to the oven, heated to 200 ° C. Bake for 20-30 minutes until done. Serve the dish chilled.

Calorie content per serving per 100 g 170 kcal

Time for preparing 3 hours

Difficulty level on a 10-point scale 5 points

For 9 persons: chicken liver - 400 g, veal (pulp) - 300 g, chicken - 300 g, champignons - 200 g, butter - 150 g, eggs - 3 pcs., onion - 3 pcs., salt, ground black pepper, walnut nutmeg

Wash the veal, cut into small pieces. Peel and chop one onion. Wash mushrooms, chop. All together fry in 30 g of oil. Add the eggs to the finished mass, let it harden and chop in a blender. Wash the liver, cut into small pieces. Finely chop another onion. Fry these ingredients in 30 g of oil until cooked, add to a blender and chop again. Season the mixture with nutmeg, salt and pepper. Chop up the last onion. Wash the chicken meat, chop, fry in 30 g of oil, chop in a blender, adding salt and pepper. Grease a baking dish with 30 g of butter. Lay out the layers: a third of the liver pate, half of the chicken, again a third of the liver, the rest of the chicken, the last layer of the liver. Place under oppression and put in the refrigerator for 3 hours. Melt the butter, pour it over the pate and put it in the refrigerator for two days.

Calorie content per serving per 100 g 170 kcal

Time for preparing 4 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat bread - 200 g, onion - 2 pcs., chicken liver - 300 g, apples - 1 pc., flour - 1 tbsp. l., butter, black pepper, salt

Peel the onions and cut into circles, fry in a pan until golden brown. Wash the liver thoroughly, cut into strips, salt, pepper, roll in flour and fry in butter. Cut the bread into portioned slices and grease with a thin layer of butter. Put liver pieces on them, garnish with fried onions and thin apple slices. Preheat the oven to 150°C. Bake croutons for 10 minutes. Can be served with a glass of house wine.

Calorie content per serving per 100 g 170 kcal

Time for preparing 30 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: beef liver - 600 g, dry white wine - 100 ml, garlic - 4 cloves, red onion - 2 pcs., parsley - 1 bunch, melted butter - 40 ml, cognac - 50 ml, olive oil -10 ml, salt sea ​​- 10 g, ground black pepper - 5 g

Finely chop the parsley, cut the onion into thin half rings and fry over high heat in 20 g of butter until transparent. Add crushed garlic and fry for 4 more minutes. Add salt and pepper, carefully pour in the wine, evaporate it almost completely, add half the chopped parsley, mix thoroughly and remove from the stove. Rinse the liver well, dry and cut into pieces. Heat a cast iron skillet, add the rest of the butter and olive oil. Put the liver, salt, pepper and fry on each side (3 minutes). Pour cognac, mix, simmer for a minute.

Calorie content per serving per 100 g 199 kcal

Time for preparing 30 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: pork bladder - 1 pc., pork kidneys - 2 pcs., pork liver - 300 g, pork heart - 1 pc., pork tongue - 1 pc., lard - 400 g, boiled pork skin - 500 g, garlic - 6 cloves , zira - 1 tsp, basil - 1 tsp, ground black pepper - 1 tsp, salt

Boil the kidneys, heart and tongue separately until not fully cooked, cool. Soak the liver in cold water, cut into slices, pour boiling water over and leave for 20 minutes. In the narrow part of the bubble, pre-make a small hole. Kidneys, liver, heart, tongue, bacon and skin cut into cubes. Add salt, spices, finely chopped garlic and broth left over from cooking the skins. Mix. Fill the bubble with minced meat. Sew up the opening and tie tightly. Boil the bubble over low heat for one and a half to two hours. Then put saltison under the press. When cool, put in the refrigerator for 5-6 hours.

Calorie content per serving per 100 g 118 kcal

Time for preparing 10 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: peeled beef tripe - 500 g, onion - 1 pc., garlic - 5 cloves, eggs - 1 pc., lemon juice - 2 tbsp. l., flour - 2 tbsp. l., natural yogurt - 2 tbsp. l., butter - 100 g, salt

Divide the peeled scar into pieces and send to the pan. Put onion and garlic cloves on top. Pour boiling water (4-5 l) and put on medium heat. Cook for 3-4 hours. Remove the finished scar from the broth, cut into plates 0.5x2 cm in size. Discard the onion and garlic, strain the broth. Put the tripe back into the broth, put on medium heat. In a separate bowl, beat the egg with yogurt and lemon juice, add flour, stir. Scoop up the broth, add to the egg mixture, mix again. Pour the egg mixture into the broth and, stirring, bring to a boil. Salt. Melt butter, pour into soup. Add lemon juice to bowl before serving.

Calorie content per serving per 100 g 170 kcal

Time for preparing 5 o'clock

Difficulty level on a 10-point scale 5 points

Photo: Istock.com/Gettyimages.ru

Offal is the liver, tongue, heart and other offal, which may not look appetizing, but in fact, if cooked correctly, they are very tasty. Offal produces excellent pates, jellied meats and sausages, they are suitable for making fillings for pies and pies, offal can be full-fledged main courses. Any offal must be thoroughly washed before cooking, and some, for example, tripe or stomachs, boil, draining and changing the water several times.

There are 103 recipes in the "Offal Dishes" section

Cutlets from chicken stomachs with semolina

Puzzling over what to cook for dinner, so tasty, inexpensive and original? The recipe for chicken stomach cutlets meets all three points of the request. Add to this the fact that this recipe is a great option to cook chicken navels so that...

Chicken necks in the oven

Many underestimate by-products, considering them second-class raw materials, and completely in vain. From them you can cook amazingly tasty and nutritious dishes that the whole family will love. We suggest adopting one of these recipes - baked ...

Chicken hearts with beans

Stewed chicken hearts can be cooked together with canned beans, and then you will have both the main dish and a side dish on your table at once. Before frying, the hearts are washed well, all excess is cut off. Specifically, in this chicken heart recipe ...

Turkey gizzards stewed with pumpkin

The recipe for an inexpensive, but satisfying dish, designed to diversify the everyday table. After all, offal such as the stomachs and hearts of birds can be used not only when cooking jelly and soup. Well-boiled muscles, which, in fact, are the stomachs of the Indian ...

Pork liver and lung omentums

Salniki - a recipe for an unusual and very tasty offal dish. Salniki can be served both as an independent dish and with an additional vegetable side dish. Seals are served hot to the table. Before serving, they can be poured with sour cream, mayonnaise and ...

Funchoza noodles with marinated chicken liver and onion

Funchoza goes well not only with vegetables, but also with meat (beef, pork, chicken). Chicken offal can also be added to funchose. For example, well-cooked stomachs in a snack take on the taste of beef. Why not try out the recipe...

Stewed potatoes with chicken hearts

A simple recipe for stewed potatoes with chicken offal. I cooked this dish with chicken hearts, but you can stew potatoes with chicken stomachs, livers or with a mixture of hearts, stomachs and livers in the same way. You just have to prepare first...

Chicken hearts fried with rice

Chicken hearts fried with rice - a recipe for the perfect dinner that even a schoolboy can cook. The main thing is to have a desire and mood, then everything will definitely work out. Chicken hearts are a good product for cooking quick and hearty meals. Boiled...

Azu from chicken hearts

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and did not lose - it turned out delicious. Cucumbers for azu should be taken salted, not pickled. Boiled potatoes can be added to the finished chicken heart azu ....

Georgian kaurma (fried lamb, heart and liver)

Kaurma is a Georgian cuisine recipe made from lamb meat, heart and liver. It is very important, before you start cooking, to choose the right and necessary products. The meat should be from a young lamb, the only way to achieve a good result. As regards...

Kidney shish kebab

From pork or beef kidneys, you can cook an excellent barbecue. The recipe for such a barbecue is simple, but you need to know some subtleties. If the beef kidneys are easy enough to rinse, it is advisable to pour the pork kidneys with milk and let them stand overnight. This will relieve them of...

Pilaf with chicken stomachs and mushrooms in a slow cooker

Of course, this is never a classic Uzbek plov. But for a change, you can cook rice with offal in the style of pilaf, which will contain a minimum amount of fat and is perfect for those who are on a diet. Pay attention...

Roast chicken hearts with chickpeas

I love chickpeas, especially if you cook it, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to cook than usual. Because dry chickpeas (I don't like canned ones!) must first...

Chicken gizzards with porcini mushrooms stewed in a pot

Offal, which includes chicken ventricles, is not only healthy, but also tasty, especially if cooked according to this recipe. They languished in a clay pot for a total of 2 hours, so they turned out soft, in a rich creamy mushroom sauce.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

There are many recipes using liver: in homemade cakes, soups, dumplings, etc. What is a liver - even novice cooks know. Offal of domestic animals (cows, pigs) is fried in olive, vegetable or butter, boiled, stewed, seasoned with spices. Scrolling the cooked offal through a meat grinder, they get delicious liver fillings for pies that will impress any gourmet. Liver is much cheaper than meat, but often surpasses it in nutritional value.

What is liver made of?

Liver is the insides of poultry (ducks, geese, chickens, turkeys), which are often referred to as "offal", and domestic animals (pigs, cows, rams) used in cooking. Offal such as diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys are suitable for cooking. The use of these organs for cooking homemade soups, dumplings, fritters significantly reduces the cost of food, while maintaining nutritional value, even exceeding it in comparison with meat dishes.

Compound

Different parts of the liver have a certain nutritional value. For example, for 100 g of beef liver (calorie content 183 kcal), there are 14.4 g of proteins, 12.8 g of fat, 3.2 g of carbohydrates. By regularly consuming beef liver, pork liver, rich in trace elements, especially iron, which has a beneficial effect on the blood-forming organs, you can forget about low hemoglobin. Care should be taken to offer dishes with liver to the elderly due to the increased content of vitamin D in liver mince, which is harmful to the body of the elderly, but beneficial to children. Leaver consists of:

• liver;
• kidneys;
• hearts;
• lungs;
• trachea;
• diaphragms;
• stomach (abomasum, mesentery);
• udder.

Leaver homemade in cooking

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

The boiled, cooled entrails are scrolled through a meat grinder with onions and carrots fried in vegetable oil. The minced meat is kneaded with hands, adding salt, ground black pepper to taste, a little broth in which the offal was cooked. Store the workpiece in a cold place in glass containers, jars, watering with fat melted from lard (lard).

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

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

liver recipes

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

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

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

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

Ingredients:

• pasta - 0.5 kg;
• beef giblets (heart, lungs, liver) - 0.5 kg;
• large onion - 2 pcs.;
• garlic - 3 cloves;
• butter, olive oil - 30 g each;
• salt - to taste;

Cooking method:

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

Rustic pies

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

Delicious liver pies are perfect for a hearty breakfast, lunch with broth or just as an afternoon snack. If the dough is kneaded with live yeast, then it is better to put it overnight, "fast" yeast will reduce the time by 4 or more hours. If desired, diversify the liver filling by adding crushed hearts and lungs. Hearts, liver, ventricles of birds (turkeys, chickens) cook even faster, they are also suitable for rustic pies.

Ingredients:

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

Cooking method:

1. The preparation of the dough takes 50-75 minutes. Yeast is added to slightly warmed milk (it is better to use instant ones), 1 tbsp. sugar, 2 tbsp. flour, mix well, leave at room temperature for a quarter of an hour.
2. In a separate bowl, mix the remaining sifted flour, 2 tbsp. sugar, a pinch of salt. Continuing to mix the composition, gradually pour in the dough, bring to a homogeneous consistency.
3. Add 2.5 tbsp to the dough. vegetable oil, knead.
4. Cover bowl with cling film and leave on the counter for an hour.
5. The preparation of the filling begins with boiling beef liver without salt. Dip the liver, well washed and cut into medium-sized pieces, into a saucepan with cold water, after boiling, cook for 35 minutes, periodically removing the scale that appears. Grind the cooled liver with a meat grinder or blender.
6. In a hot frying pan, adding vegetable oil, fry chopped carrots and diced onions for 5-6 minutes, butter is introduced before the end of frying.
7. Thoroughly mix the chopped liver, roasted carrots and onions, ground pepper, salt.
8. After oiling the countertop, roll small balls of dough, put on the table for 6 minutes.
9. Having rolled the balls into cakes up to 1 centimeter thick, put the filling in the middle, tightly fasten the edges with your fingers.
10. Spread the formed pies on a pre-oiled baking sheet at a distance of up to 2 cm from each other, seam down.
11. Lubricate the surface of the pies with a raw egg, leave on a baking sheet for ten minutes.
12. Bake pies for a quarter of an hour in a preheated oven at a temperature of 200 degrees.

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

Very tasty, juicy dumplings are obtained stuffed with a mixture of offal: liver, lung, heart. Buds can give a specific flavor that not everyone likes, so it's best not to use them. Liver filling can be purchased in advance, or by frying offal with salt and black pepper, grind them with a blender. Due to kefir or fermented baked milk, the dough turns out to be very tender, plastic, easy to mold.

Ingredients:

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

Cooking method:

1. Beat fresh chicken egg with salt with a whisk for about a minute.
2. Adding kefir or ryazhenka to a bowl with a beaten egg, 1 tbsp. vegetable oil, mix until smooth.
3. Pour pre-sifted flour, knead the dough of high density. Cover the bowl with cling film, let the dough stand in the cool for a quarter of an hour.
4. Roll out the finished dough with a rolling pin into a layer 1.5-3 mm thick, cut circles with the edge of a glass with a diameter of 5-7 cm, pressing on the dough.
5. Gently place 1 tsp. a spoonful of liver minced meat in the center of the cut out circles, carefully fasten the edges so that the dumplings do not stick together during cooking.
6. Put the blanks on a floured cutting board, leave in the freezer for a quarter of an hour.
7. Boil frozen semi-finished products by dropping them into boiling, lightly salted water for 7 minutes after boiling.
8. Put the diced onion into a hot frying pan, fry for a minute. Fry the finished dumplings for two minutes, placing them in a pan with onions.
9. Served with sour cream.

Pancakes with liver

• Time: 1 hour..
• Servings: 5 persons.
• Calorie content of the dish: 140 kcal.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for custard pancakes is suitable for housewives who love satisfying, healthy, varied feeding of households. Pork liver filling can be supplemented with other insides: heart, lung. Pancakes can be cooked with yeast or kefir, and if you add a couple of tablespoons of vegetable oil to the dough before frying, you can bake them in a pan without adding oil.

Ingredients:

• boiled pork liver - 300 g;
• wheat flour - 1 tbsp.;
• egg - 1 pc.;
• kefir - 1 tbsp.;
• boiling water - ½ tbsp.;
• sugar - 1 tbsp;
• onion - 2 pcs.;
• salt - 1.5 tbsp;
• soda - ¼ tsp

Cooking method:

1. Beat with a whisk a raw egg, kefir, salt, granulated sugar.
2. Gradually add the sifted flour, stirring continuously. Bring the dough until smooth.
3. Pour soda into a glass of boiling water, stir, gently but very quickly add to the dough, mix.
4. Fry pancakes from the finished dough.
5. Mix the boiled liver, chopped onion, salt, grind the composition with a blender. Fry the resulting mass over medium heat in a dry frying pan for a minute or two, stirring occasionally.
6. Fill the pancakes with liver filling: put one tablespoon of the mixture on the edge of the pancake, close the edges over the filling, roll into rolls.
7. Pancakes with liver can be served at the table, lightly fried in a pan until golden brown.

Solyanka

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

Solyanka is by no means an everyday dish; it is difficult to call it a budget option. With the preparation of such a soup, you can please the family gathered for a festive dinner. The soup is thick, rich and warming. The spicy sour-salty taste is especially liked by men. The recipe for such a hodgepodge will take pride of place in the cookbook of the hostess who loves to pamper the household with delicacies.

Ingredients:

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

Cooking method:

1. Soak the kidneys cut along in cold water for at least 3 hours, boil in clean salted water.
2. Boil washed, aged 2-3 hours in clean water udder.
3. Cool the boiled tongue until ready, peel it.
4. Boil the broth on smoked ribs and meat bones, strain, separate the meat from the bones.
5. Cut into strips boiled offal (tongue, udder, heart, kidneys), meat.
6. Heat a mixture of butter and olive oils in a frying pan, add onion cut into half rings, fry for 1-2 minutes. Add tomato paste, stir, sauté for 7 minutes.
7. Peel the pickled cucumbers from the peel, large seeds, cut into strips, add to the onion with tomato paste, fry for 2 minutes. Having added the brine, simmer under the lid over low heat for a quarter of an hour.
8. Fry the meat products in a mixture of olive oil and butter. When they are browned to a golden brown, combine with meat broth, onion sauté, capers, olives, allspice. Add salt if necessary, cook for 2-3 minutes over medium heat.
9. Solyanka should be served with a slice of lemon, sour cream, finely chopped greens.

Pork liver pate

• Time: 5 hours 40 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 183 kcal.
• Cuisine: European.
• Difficulty: medium.

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

Ingredients:

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

Cooking method:

1. Soak pork liver in cold water or milk for about 4 hours before using, periodically replacing the water.
2. Fry the liver cut into small cubes in a pan with 50 grams of lard for about 15 minutes, until the reddish juice ceases to stand out. Add ground pepper, parsley, cook over low heat for about 10 minutes.
3. Melt the remaining half of the lard in a pan, fry the onion cut into thin half rings in it until golden brown.
4. By combining the liver with onion frying, simmer until tender.
5. After turning off the heat, add finely chopped dill to the liver, add butter, mix thoroughly.
6. Cool the mass, pass at least two times through the fine grate of a meat grinder or chop with a blender, mix.
7. Store the pâté in the refrigerator using a closed glass dish or container.

Liverwurst

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

Boiled homemade liverwurst is served with a side dish as a second course or cut into sandwiches. It will delight households with a delicate meat aroma, excellent taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is a classic, if desired, such a composition can be diversified with pork, veal, beef liver.

Ingredients:

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

Cooking method:

1. Boil liver in lightly salted water. For sausage, a mixture of kidneys, lungs, liver, heart is suitable.
2. Peeled onion, cut into cubes, combine with liver, pass through a meat grinder twice (so the consistency of the sausage will turn out to be homogeneous).
3. Add the eggs to the liver mince, mix thoroughly with your hands.
4. Put sour cream, favorite spices, salt if desired, mix.
5. Tamp thoroughly washed intestines with liver filling, tying the ends of the sausages with knots.
6. Boil sausages until tender for 60 minutes over low heat. If you plan to bake or fry products, then the cooking time can be reduced to 40-50 minutes.

Potato rolls with liver

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

Cooking potato rolls with liver will take a lot of time, this recipe cannot be called simple, but the result will surely please the hostess. Yeast dough on mashed potatoes combined with liver filling will create a feeling of a festive dinner. Rolls are tasty, appetizing, satisfying, beautiful. They are not ashamed to offer guests as a main dish.

Ingredients:

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

Cooking method:

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

Liver fritters

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 149 kcal.
• Purpose: breakfast, lunch, dinner, children's table.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for liver pancakes allows the use of any liver: pork, beef, chicken. Pancakes are healthy, they cook very quickly, thanks to onions they turn out fragrant, juicy. Children will like such food, enrich the daily diet of those who do not really like the liver in its pure form, but suffer from a lack of useful trace elements, especially iron.

Ingredients:

• beef liver - 600 g;
• egg - 1 piece;
• wheat flour - 2 tbsp;
• onion - 1 piece;
• vegetable oil - 50 ml;
• salt - to taste.

Cooking method:

1. Boil the washed beef liver in unsalted water until cooked, cool.
2. Peel the onion, pass the liver through a meat grinder, beat in the egg, add flour, salt, mix thoroughly.
3. On a hot frying pan with vegetable oil, spread the mass with a tablespoon.
4. After frying the pancakes on both sides until cooked, pour a little water, simmer under the lid for 2-3 minutes.

Liver cake with Korean carrots

• Time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: lunch, dinner, festive table.
• Cuisine: Asian.
• Difficulty: medium.

A hostess who wants to surprise guests with non-traditional, savory, bright snacks will come to the rescue with a recipe for liver cake with Korean carrots. If you have time, you can cook such an appetizer yourself, or purchase it in a store, saving time. There are no unconditional recommendations for choosing a liver: chicken, pork, beef are suitable. The cake turns out to be high-calorie, so it is undesirable for those who are on a diet to abuse it.

Ingredients:

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

Cooking method:

1. Rinse the raw beef liver well, peel off the films, cut into medium-sized cubes, chop with a blender, mix with one peeled, finely chopped onion.
2. Adding eggs, salt, ground black pepper, flour to the chopped liver, mix thoroughly until a homogeneous mass without lumps.
3. Fry pancakes on both sides in vegetable oil in a preheated pan until cooked, cool.
4. Grate fresh carrots on a coarse grater, add one finely chopped onion, fry the vegetables in vegetable oil, not browning too much, for 4 minutes.
5. Prepare the marinade: add vinegar, sugar, salt to the water - 1 tsp. One peeled onion, finely chopped, pour the marinade, stand for 6 minutes, drain the liquid.
6. It is recommended to collect the cake in the following sequence: one liver pancake, a layer of mayonnaise, a layer of pickled onions, a layer of Korean carrots, a layer of fried carrot-onion mass.
7. Mixing mayonnaise with chopped garlic, grease the sides and top of the cake. Decorate the top pancake with a grated boiled egg, finely chopped greens or hard cheese, chopped on a fine grater.
8. Serve chilled.

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