Dishes from liver: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Liver is the insides of poultry and farm animals suitable for food. These include the liver, lungs, kidneys, heart, diaphragm, and trachea. All of them are widely used in cooking and, when properly processed, serve as the basis for delicious pates, meatballs, soups, pastry fillings and other delights. Today's material contains the most interesting liver recipes.

Rassolnik

This is a well-known dish of Slavic cuisine, which appeared in Russia in the 15th century. Today it is prepared according to several different recipes, but many housewives still prefer the classic version. To cook traditional pickle you will need:

• 435g pork kidneys.
• 55 g pearl barley.
• 150 ml brine.
• 2 potato tubers.
• 2 pickles.
• 1 onion.
• 1 carrot.
• Kitchen s alt, water and vegetable oil.

Preparing this first dish of porkliver long enough. Therefore, it is better to start the process when you have free time. The washed kidneys are separated from everything superfluous and boiled, not forgetting to drain the first broth. When they are ready, they are cooled, cut into cubes and put on a plate. At the next stage, barley, fried in a dry frying pan, is poured into a saucepan filled with 2.5 liters of clean water and boiled for half an hour. After the specified time, kidneys and potato slices are added to the cereal. All this is alternately supplemented with browned vegetables, grated cucumbers and brine, and then brought to readiness and served for dinner.

Cutlets

This delicious pork liver dish is a great addition to any side dish and will help refresh your usual diet. To prepare it in your own kitchen, you will need:

• 400g pork liver.
• 300g heart.
• 130g lung.
• 130 g uns alted fresh bacon.
• 200 g plain wheat flour.
• 1 large onion.
• 5 cloves of garlic.
• 1 small carrot.
• 2 eggs.
• 3 tbsp. l. thick non-acidic sour cream.
• Kitchen s alt, ground pepper and vegetable oil.

Peeled offal is cut into large pieces and soaked in cold water for a couple of hours. After the designated time has elapsed, they are passed through a meat grinder along with lard and vegetables. The resulting mass is supplemented with raw eggs, sour cream, s alt, spices and flour, and then intensively kneaded. Made minced meat is kept for half an hourat room temperature, spread in portions in a hot frying pan and fry in a small amount of refined vegetable oil. Serve them with rice, buckwheat, mashed potatoes or any other suitable side dish.

Kuchmachi

This traditional Georgian liver dish is very popular among connoisseurs of oriental cuisine. It is a very interesting combination of bird giblets, spices and pomegranate. To serve it for a family dinner, you will need:

• 300g chicken liver.
• 300g hearts.
• 300g ventricles.
• 400ml pomegranate juice.
• 4 onions.
• 4 cloves of garlic.
• 2 hot peppers.
• 1 handful of pomegranate seeds.
• Kitchen s alt, vegetable oil, herbs and suneli hops.

This is one of the easiest recipes. You can see a photo of a liver dish a little higher, and now let's figure out in what sequence Georgian chefs cook it. The washed offal is cut into medium-sized pieces and fried in heated vegetable oil. When they are browned, they are poured with half of the available pomegranate juice and simmered over low heat for a quarter of an hour. After the specified time has elapsed, pre-sauted onions, s alt and spices are added to the common frying pan. After a couple of minutes, all this is supplemented with garlic, hot pepper and juice residues. After another quarter of an hour, the finished dish is sprinkled with chopped herbs and pomegranate seeds.

Roast Lamb Offal

Dish of liver,made according to the method described below, it turns out very fragrant and tasty. It is equally harmoniously combined with cereals, pasta, potatoes and just a piece of fresh bread. To test it out for yourself, you will need:

• 1 kg lamb giblets (heart, kidney, liver and lungs).
• 3 onions.
• 2 tbsp. l. hops-suneli.
• S alt, ground pepper and vegetable oil.

This is one of the easiest meals to make. Lamb liver is cleaned of everything unnecessary, thoroughly washed, dried, cut and laid out in a deep container. S alt, spices and chopped onions are also poured there. All this is covered with a lid and left for three hours in any cool place. At the end of the indicated time, the giblets are wrapped in foil and baked at a moderate temperature for twenty-five minutes.

Liver pancakes

Rosy and very fragrant offal pancakes can safely claim the title of the most popular liver dish. They are equally loved by both big and small eaters and, if desired, will be a great substitute for lunch. To fry them for yourself and your loved ones, you will need:

• 600 g beef liver.
• 1 onion.
• 1 egg.
• 2 tbsp. l. plain flour.
• Kitchen s alt, water and vegetable oil.

The washed liver is boiled in boiling water, cooled and passed through a meat grinder along with peeled onions. The resulting mass is supplemented with flour, egg and s alt, and then mixed in portionsspread in a heated greased pan. Toasted pancakes are briefly stewed under the lid and served with sour cream.

Liver pate

This tender and hearty liver dish has a smooth creamy texture and will be a great substitute for store-bought counterparts. It can be a spread for buffet sandwiches or a filling for tartlets. To make it at home you will need:

• 100 g lard.
• 100 g butter.
• 1 kg pork liver.
• 3 onions.
• 1 bay leaf.
• S alt, fresh dill and ground pepper.

The liver is soaked in cold water, cut into small pieces and fried in half of the available lard. After a quarter of an hour, the contents of the pan are seasoned with lavrushka, s alt and spices and cooked for another ten minutes. After the specified time, chopped onion, sautéed in the remaining lard, is poured into the liver. All this is stewed until tender, combined with herbs and butter, cooled and processed with a blender. Store the pate on the shelf of the refrigerator in a hermetically sealed container.

Stuffed pancakes

This hearty and beautiful liver dish can be prepared especially for a family holiday. For this you will need:

• 300 g boiled pork liver.
• 1 cup of kefir of any fat content.
• 1 cup bread flour.
• ½ cup boiling water.
• 1 egg.
• 2 onions.
• 1 tbsp l. sugar.
• 1, 5Art. l. s alt.
• ¼ tsp soda.
• Vegetable oil.

First you need to do pancakes. For their preparation, the egg is combined with kefir, s alt, sugar and flour. The resulting mass is diluted with boiling water, in which soda was previously dissolved. Everything is mixed well, poured in portions into an oiled frying pan and thin pancakes are fried. Each of them is filled with minced boiled liver stuffing, combined with sautéed onions and spices, and then wrapped in a tube or an envelope and served to the table, previously browned in a pan.

Dumplings

This simple but very tasty dish of offal and dough is sure to please fans of traditional Ukrainian cuisine. It is equally suitable for both children's and adult menus, which means that they can feed their family to the full. To make it at home you will need:

• 350 g offal.
• 2, 5 cups of bread flour.
• 1 glass of kefir of any fat content.
• 1 egg.
• 1 onion.
• S alt, pepper, water and vegetable oil.

First you need to do the dough, which will later become the basis for dumplings. A s alted beaten egg is combined with kefir, a tablespoon of vegetable oil and flour. Everything is intensively kneaded, covered with food polyethylene and kept cool for a short time. Literally a quarter of an hour later, the dough is divided into parts, rolled out in a thin layer and cut into circles. Each of themfilled with giblets, ground with onions, s alt and spices, made into dumplings and cooked in boiling water. Serve the finished dish hot, pre-watered with sour cream or flavored with onion frying. If necessary, raw dumplings can be stored in the freezer.