It is delicious to cook beef liver with buckwheat. Buckwheat with liver. Cooking buckwheat with beef liver

Traditionally, both buckwheat and liver are considered products that help raise hemoglobin, so when hemoglobin drops below normal, buckwheat with liver will become indispensable products on the table. Liver stewed with buckwheat and vegetables is not only a healthy and tasty dish, but also quite dietary, therefore, it will not harm the figure, but it will even improve your health)))

Finely chop the onion and send it to a heated stewpan without adding vegetable oil - this way the dish will be not only healthy, but also completely dietary. Fry the onion until golden brown.

Raw carrots are cut into thin sticks using a special vegetable cutter or rubbed on a grater. Add carrots to the saute pan to the fried onions.

Cut two large cloves of garlic into large slices and send them to the pan with onions and carrots. Fry everything together for five minutes, stirring constantly.

While the vegetables are stewing, wash the chicken liver, lightly dry it with a paper kitchen towel and cut it into small pieces. We send the liver to a saucepan with vegetables and mix.

Finely chop the celery stalk and send it to the same saucepan.

We wash half a glass of buckwheat several times, and then send it to a saucepan, leveling it over the entire surface.

Now pour water into the saucepan so that it slightly covers the buckwheat, and add a little salt to taste.

We also add Adjika spices, which include green pepper flakes, suneli hops, ground black pepper, hot red pepper, white pepper, coriander, garlic, dried parsley and dill.

We close the stewpan with a lid and leave the liver with buckwheat and vegetables to stew over low heat for fifteen minutes, and then remove the stewpan from the stove, mix its contents, wrap everything in a blanket and leave to steam for half an hour.
Ready buckwheat with vegetables is served in a deep bowl, garnished with fresh parsley leaves.

Bon appetit and good health!

Time for preparing: PT01H00M 1 hour

Approximate cost per serving: 50 rub.

Buckwheat cooked with liver is a wonderful lunch dish, original and at the same time simple and affordable! Everyone will like such buckwheat, and it will also be especially appropriate in the children's menu, since buckwheat itself and liver are necessary and healthy products. This time I took turkey liver, buckwheat turned out to be tasty and satisfying, we ate everything in one sitting with pleasure :)

To prepare buckwheat with liver, prepare buckwheat, chicken or turkey liver, water, salt, onion, sunflower oil, butter.

Onion (small cubes) fry in sunflower oil until transparent. Rinse the liver and cut into not too small pieces.

Transfer the liver to the onion and fry it, stirring often, until bright. In the meantime, rinse the buckwheat, drain the water.

Transfer the buckwheat to the liver with onions, salt everything to taste.

Pour water from the kettle (i.e. boiled and preferably hot, proportion 1:2), mix the buckwheat and bring to readiness under the lid on the slowest fire.

Add butter to cooked buckwheat.

Buckwheat with liver is ready - serve the dish to the table :)

Enjoy your meal!!!

The fact that the liver is useful, I know from childhood. But from the same age, I could not stand this product. Maybe because it was rarely cooked in our family. Maybe because when I was in the maternity hospital, my mother brought me a huge piece of boiled, black, dry liver, more like a cobblestone, and urged me to eat it, because "it is very useful for you in your position now." Then I did not appreciate the maternal impulse of care, my position without the use of the liver was not shaken, and my hatred for this product only increased. However, over time, under certain circumstances, the opinion about the liver has changed. Maybe it's for the best? She is actually useful... What am I talking about? Yes! The liver is one of those by-products that are prepared according to the principle "the sooner the better." In fact, if you want a soft, juicy liver, don't overdo it on the stove! And if you want tasty and healthy - make buckwheat as a side dish for the liver. Here is such an “iron” dinner, or lunch.

From the liver I make, for example, a pie. Rarely, because there is a lot of fuss and whatever one may say, it turns out fat. Even less often I make pate. The reasons are the same. But in a simple way, in sour cream or mayonnaise, literally in 15 minutes, I cook it twice a month. It turns out not greasy, because I dilute the sauce with water.

So, for the stewed liver, we need: the liver itself (500 grams), a little vegetable oil, onion, sour cream or mayonnaise (50x50 can be), salt, ground black pepper, and buckwheat for garnish.

The most uninteresting in the process is the removal of the film and all sorts of veins from the liver. But without this - nothing. Therefore, we take a piece or pieces (do not defrost! Otherwise it will be difficult to clean and cut), rinse in cold water, remove all unnecessary and cut. For example, bars, the thickness of which should be at least 1.5 cm.

Heat a small amount of vegetable oil in a frying pan and spread the liver.

Very quickly, literally about three minutes, fry it, stirring, so that the pieces turn white. The liver in the pan should turn out half-baked.

While the frying process is in progress, quickly peel and chop the onion.

Transfer the liver to a bowl

and in the pan where it was just, put the onion.

And stir-fry until translucent. This will be enough.

We send the onion to the liver.

We combine sour cream with mayonnaise, add salt and pepper the sauce (note that this is not necessary with the liver).

Fill the liver with onions with the resulting mass

Close the lid and put on fire. As soon as everything boils, we switch to a slow fire. We give a “puff” for a couple of minutes and turn off the stove. In two or three minutes everything is ready.

During this time, by the way, buckwheat is moved, washed, poured with cold water (covering the groats on top by 2 cm) in a saucepan, salted and put on a strong fire.

When the buckwheat boils, let it boil on this fire for 3 minutes, and then switch to low heat. Do not open the lid. After 10-15 minutes, the water will boil away (absorb) - the cereal is ready. I do not add oil to porridge. So that the buckwheat is not dry, I generously pour it with gravy from the liver.

Buckwheat with liver is a delicious, complete meal for the whole family. Every housewife knows how important it is to feed her family with delicious and healthy food. In this case, we propose to cook just such a dinner.

Buckwheat contains a lot of substances necessary for the human body. It is rich in vitamins of groups B, PP, P, E, C, and it also contains potassium, calcium, phosphorus, zinc, copper, boron, iodine, cobalt. Nutritionists recommend chicken liver: only 136 kcal per 100 grams of the product. It contains iron to prevent anemia, while zinc and calcium are good for hair, bones, teeth and nails.

Be sure to cook this healthy dish, and your family will be full and satisfied.

Ingredients

• Chicken liver - 500 g
• Buckwheat - 1 tbsp.
• Onion - 1 pc.
• Carrot - 1 pc.
• Nutmeg - on the tip of a knife
• Pepper - to taste
• Salt - to taste
• Butter (vegetable)- for frying

Information

Second course
Servings - 2
Cooking time - 0 h 30 min

Buckwheat with liver: how to cook

First, peel the carrots and onions. Finely chop the onion, cut the carrot into thin slices or grate on a coarse grater. Heat a saucepan with butter or vegetable oil, put chopped vegetables into it and fry over medium heat until soft, stirring constantly.

Rinse the liver thoroughly, remove the films, if any, cut into medium pieces.

Put the chicken liver in a saucepan with vegetables, add ground nutmeg, salt and pepper to taste. Stir and heat for 2 minutes over medium heat.

Let's sort out buckwheat - pebbles can get caught there. Transfer to a sieve and rinse under running cold water. We put the washed buckwheat groats in a saucepan to the liver and vegetables, mix and pour hot boiling water (2.5 cups of water for 1 cup of buckwheat). Bring to a boil over high heat. After boiling, reduce the heat to a minimum, cover with a lid and simmer for 20 minutes. The liquid should be completely absorbed into the buckwheat.

Buckwheat is suitable for quick preparation of not just a hearty, nutritious and very tasty lunch or dinner, but also a very balanced and healthy one. Often, porridge from this cereal is used as a side dish for meat products, but you can cook a full-fledged, original and self-sufficient dish from it. For example, you can cook buckwheat porridge with liver in a very tasty sauce. The cooking process does not take much time. The algorithm of actions is clearly described in the recipe. For cooking, the most affordable ingredients are used, so the proposed option for preparing buckwheat can be considered budgetary.

How to cook buckwheat with liver? The proposed recipe is considered a classic cooking option. Buckwheat porridge with stewed liver and onions in sauce is a chic balanced dish.

Buckwheat with liver, cooked according to the proposed step-by-step recipe with a photo, turns out fragrant, tender, juicy and tasty. Due to the presence of onions and some spices in the dish, porridge acquires a pleasant aroma.

Ingredients

To prepare buckwheat porridge with liver, you will need the following ingredients:

Cooking

Step-by-step preparation of buckwheat porridge with liver:

1. Carefully study the recipe, then prepare all the ingredients according to the list. The liver can be taken fresh or frozen. Before cooking, it must be thoroughly rinsed with running water. It is very important that the water is crystal clear. After the done manipulation, it is poured with milk for half an hour, so it will turn out much juicier, more tender and softer. After thirty minutes, rinse the liver again, then pour warm water for literally three minutes. Drain the liquid, dry the liver with paper towels. Now it can be fried. Sort the buckwheat, rid it of debris, stones, black kernels, then rinse in warm running water. As for onions, you will need one medium head. It should be peeled and cut into half rings.

2. The second important step is the preparation of crumbly porridge. Water should be added to the pan for buckwheat, given the correct proportion of 1: 2. In simple words, two glasses of water or broth are taken for one glass of cereal. Send the pan to the stove, bring to a boil, salt. As soon as the water boils, reduce the heat to a minimum, cover the pan with a lid and cook the porridge for fifteen minutes. Don't forget to add the butter five minutes before the end of cooking. Thanks to this, the porridge will be very fragrant and crumbly.

3. Heat the pan and pour in the vegetable oil. Fry the onion, it should acquire an attractive golden hue. When the onion is ready, put it in a bowl.

4. Roll the liver in flour before frying. Thus, in the process of frying, it will acquire a golden crust.

5. Send the liver to the same pan where the onions were fried. The duration of cooking the liver on each side is about five minutes.