Salad "Belarusian" with liver and mushrooms: recipe with photo

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

It so happened that until the 19th century Belarus did not use salads as food at all, being content with simple everyday dishes. Moreover, until the end of the twenties of the last century, no one knew about any "Belarusian" salad - everyone's attention was riveted to the recently appeared "SH. U. B. E" - now known to everyone as a herring under a fur coat. But time passed, and a modest native of a kindred country slowly took a firm place among lovers of uncomplicated dishes, proving to the world that simplicity and naturalness are also valuable.

Required Ingredients

The traditional recipe for "Belarusian" salad includes simple ingredients available to every family. For its preparation, the following proportions are required:

• Three hundred grams of liver, as usual, beef is taken, but for lack of it, you can use veal and even chicken, the main condition is the absolute freshness of the product.
• Two hundred grams of any mushrooms: from forest boletuses or mushrooms to the ubiquitous champignons.
• Two or three onions and the same number of pickled cucumbers.
• Three or four chicken eggs.
• Mayonnaise or sour cream for dressing the finished dish.

You will also need sunflower oil, a little flour for breading and, of course, s alt with spices to enhance the taste and give the "Belarusian" salad an exquisite aroma. It is worth noting that if fresh mushrooms are not available, then frozen ones can be used in the same quantity.

Preparing the main products

As usual, a salad from a friendly country requires boiled liver, but since this product is easy to spoil, turning it into a dry and tasteless piece, resourceful housewives found an interesting way out: they fry the liver in a pan, pre-cut into thin slices and sprinkled flour. Of course, the procedure is more laborious than just boiling, but it's worth it.

So, veins and films are removed from the beef liver, then it is cut into layers no more than one centimeter thick, lightly sprinkled with black pepper and rolled in flour. Fry in vegetable oil until golden brown, turning during the heat treatment. Put the finished liver on a paper towel, because the extra fat in the salad is useless.

While the liver is cooling, you can do the mushrooms: cut into small slices and fry in the same oil until golden brown, sprinkling with s alt and a little coriander in the process. If the mushrooms are taken frozen, then before cooking, boil them for about eight minutes in s alted water, and only after that fry. You should also boil chicken eggs untilcool condition.

Step cooking

When the liver and mushrooms in the salad "Belarusian" are already cooked, you can start assembling it, but first you need to chop the onion and fry it until transparent in vegetable oil. Next, we cut the liver into squares or short sticks, eggs into cubes, and pickled cucumbers into halves of circles. By the way, it is important to choose this product carefully: cucumbers should not be overs alted, sour, or have any other property with a re-amplifier, otherwise the taste of the salad will be thoroughly spoiled.

All components of the dish are mixed in a salad bowl, mayonnaise is added, which Belarusian hostesses often dilute with sour cream in a 1:1 ratio, although it is not known for what purpose. The difference in calorie content is small, the taste is not for everyone, and there are no external differences. If you want a more spicy taste, you can add black pepper, grated nutmeg or a pinch of thyme to the liver or mushrooms.

If there are no fresh mushrooms

Given that Belarus is a country of forests, it is natural that mushrooms in the "Belorussky" salad are used from the forest, which enterprising housewives store for the winter, drying in the free air. Therefore, this salad can be prepared even from dried mushrooms, but first they must be soaked in slightly lukewarm water or milk for three to four hours, then boiled for ten minutes, and only then fry a little over high heat until golden brown. Given that dried mushrooms are much lighter in weight thansoaked, in the proportions given above, only forty grams of dried mushrooms are taken, which will take the required volume during processing.

Submission Options

Belarusian salad with liver requires a short exposure (one hour) for its ingredients to exchange aromas and flavor notes, so there is time to think about how to serve the dish. Of course, you can, according to tradition, slide in a salad bowl, decorating with the ubiquitous sprig of parsley or chopped green onions, or you can go further and cook tartlets from shortcrust pastry and fill them with salad, and decorate with a slice of tomato or pepper on top. It will be unusual, festive and very tasty.

You can also lay out the salad in layers: at the bottom of a flat dish, place the liver in an even layer, grease with mayonnaise and put fried onions on top, on top of it a layer of mushrooms, on which you again need to draw a grid of mayonnaise sauce. Then a layer of cucumbers, more mayonnaise and sprinkle everything with grated eggs, mixed with chopped green onion feathers.

The same principle can be used to serve the "Belarusian" salad in glasses (or bowls): the salad in them is also layered and topped with seasonal vegetables or pickled mushrooms on a green onion cushion. You can also use boiled carrots as decoration by cutting out pretty roses from it.

Belaya Vezha

This salad has such a name in its homeland, in Belarus. They say that it is named after the Belovezhskaya Pushcha nature reserve, although literallythis phrase is translated as a white tower. Although there is no official confirmation from the masters of culinary art, it is believed that the name of the salad was given precisely in honor of this great place of nature, where majestic bison live in freedom and under protection from poachers.

They also say that until the nineties of the last century, this salad was served a little differently: the liver was still fried in slices, but it was not cut into the salad itself, mixing only mushrooms, onions and pickles with mayonnaise. "Belarusian" salad was laid out on a portioned plate, and liver slices were placed on top: they towered like proud bison above mother earth. Interesting story, does anyone know if it's true?