Many housewives avoid those departments in stores where they sell offal. They consider the heart, kidneys and liver to be food for the poor, and openly disdain them. Perhaps this is due to lack of information. After all, it is known from history that, for example, liver dishes once decorated the tables of kings and were considered an exquisite delicacy. And over time, scientists have proven the enormous benefits of this seemingly simple product, which has aroused widespread interest in it.

Wide choose

Liver dishes began to be prepared in every family. Doctors strongly recommend including this product in the diet of young children and women at different stages of pregnancy with low hemoglobin and suspected anemia. But it is better for older people not to abuse it. What kind of liver dishes are not made by modern chefs? It is used to prepare various sausages and brawn, as well as fillings for casseroles and pies. The liver is fried, stewed with vegetables and various sauces. Delicate pates are made from it, wonderful pancakes and even cakes are baked. This by-product, after pre-processing, is used to prepare delicious salads. They stuff vegetables with it. And how wonderful the liver cutlets look. Even a well-fed person will definitely have an appetite for this dish. Minced meat for cutlets is made from the most common products: for 0.5 kilograms of beef liver you will need 1 onion, salt, 1 egg, 1 carrot, 3 tablespoons of flour and a little pepper. And you need to prepare it as follows:

1. Grind the liver together with the onion in a meat grinder.
2. Add grated carrots and other ingredients to the mixture.
3. Using a spoon, carefully place the mixture onto a heated frying pan and fry in oil like regular cutlets. You just have to try the taste of this liver dish once, and you will give up minced meat for a long time.

Appetizing continuation of lunch

Most often, we are used to preparing main dishes from the liver. There are a lot of options here, and everyone can find something suitable for themselves. It can be fried whole or cooked in Brazilian style with banana and herbs. The liver, stewed according to an oriental recipe in soy sauce, honey with the addition of tomato paste, has a very unusual taste. But most of all, the residents of our country are familiar with “Stroganoff-style liver.” This simple cooking method is known to every housewife. The main ingredients are usually used for half a kilogram of liver: 2 cups of sour cream, salt, 3 onions, a tablespoon of tomato paste, herbs and 3 tablespoons butter. It takes less than half an hour to prepare the dish:

1. The washed liver must be cut into thin slices, sprinkled with pepper and salt, and then lightly fried.
2. In another frying pan, lightly sauté the chopped onion in oil.
3. Separately, heat the flour without adding oil and bring it to a delicate cream color.
4. Place everything in one frying pan, add the rest of the ingredients and bring to a boil.
5. Now cover tightly with a lid and simmer for no more than 7-8 minutes.

Seafood

In cooking, cod liver is most often used in canned form. All kinds of sandwiches, pates, various snacks and, of course, salads are made from it. Cod liver dishes are not particularly varied. Only the set of components changes, but the cooking method remains the same. Take, for example, the famous Mimosa salad. It requires the following ingredients: for 1 jar of canned liver, 3 eggs (boiled), 3 potatoes (boiled), 2 carrots (boiled), 1 onion, ground black pepper, 100 grams of hard cheese and mayonnaise.

1. Grind potatoes, egg whites, carrots and cheese. Cut the onion into small cubes.
2. Place potatoes on the bottom of the salad bowl and coat with mayonnaise.
3. Place a layer of liver on top, previously crushed with a fork. Then lightly sprinkle with pepper and cover with chopped onion. Pour mayonnaise over the products again.
4. Now comes a layer of grated proteins. It also needs to be greased with mayonnaise.
5. Next, cover everything with grated cheese and chopped yolk. Now the salad should soak a little, after which you can start eating. Just don’t be too zealous, because the dish is very high in calories. And this can greatly affect your figure.

If you have been looking for ways to prepare liver so that it not only retains its benefits, but also acquires high taste - this section is exactly what you need! We offer recipes from chicken, beef, pork liver varying degrees of complexity - from the simplest, which can be prepared with a minimum of time, to real culinary masterpieces that can surprise everyone who tries them.
A lot can be said about the benefits of the liver. This product is valuable not only for its taste, but also for its nutritional qualities, and the liver dishes themselves are so varied that you can pamper your household with them every day, without ever repeating them for a long period.
Beef liver dishes are the most popular. On the one hand, this is explained by the availability of the product, and on the other hand, many had to deal with the bitterness that is often present in improperly processed pork liver, as a result of which the desire to purchase it no longer arose. Meanwhile, pork liver dishes are very varied and tasty, so you shouldn’t rush and refuse to prepare them - it’s just important to choose the right liver itself.
For those who love more delicate and soft products, as well as for families with children, recipes that offer dishes from chicken liver are very useful - truly dietary product with high taste qualities, just like, in principle, turkey liver dishes. In addition, recipes for liver dishes with photos will allow you to evaluate the result in advance, which is especially important if the dish is intended for a festive feast. Well, if you still haven’t decided how to cook chicken liver so that absolutely everyone will like it, try making the liver pate suggested in this section - believe me, its high taste completely justifies all the time required for cooking.

02.07.2018

Beef liver fried with onions and sour cream

Ingredients: beef liver, onion, flour, sour cream, vegetable oil, salt, pepper, water

Fried liver is very tasty and quick, but to prepare it you need to know some rules. We will be happy to tell you about them in our detailed master class, in which we will cook the liver with onions and sour cream.
Ingredients:
- beef liver - 350 g;
- onions - 150 gr;
- wheat flour - 2 tbsp;
- sour cream with a fat content of 25-33% - 1.5 tbsp;
- vegetable oil - 2 tbsp;
- salt to taste;
- pepper to taste;
- water - 100-150 gr.

31.05.2018

Liver in sour cream with onions

Ingredients: liver, onion, butter, flour, salt, pepper, paprika

Ingredients:

- 300 grams of liver;
- 1 onion;
- 10 grams of green onions;
- 2 tbsp. vegetable oil;
- 2 tbsp. flour;
- salt;
- pepper;
- paprika.

16.05.2018

Fried liver in batter

Ingredients: beef liver, eggs, sour cream, flour, vegetable oil, salt, pepper

One of simple ways It’s delicious to cook liver, it’s as simple as frying it, you can do it with onions or even just plainly - in flour. It seems that the dish is ready, but sometimes you want something new. To make delicious fried liver, cook it in batter.

Products for the recipe:
- beef liver - 450 g,
- chicken eggs - 2 pcs.,
- 50 g sour cream,
- 30 g flour,
- vegetable oil for frying,
- spices - to taste.

20.04.2018

Liver sausage

Ingredients: beef liver, egg, onion, salt, intestines

Liver sausage can be very tasty and juicy, especially if you prepare it yourself, according to our recipe, and do not buy it in a store. This sausage will certainly please both adults and children.

Ingredients:
- beef liver - 400 g;
- egg - 1 pc;
- onion - 1 piece;
- salt to taste;
- intestines.

19.04.2018

Delicious and juicy beef liver

Ingredients: beef liver, onion, egg, garlic, soda, granulated sugar, salt, flour, refined sunflower oil

To cook liver deliciously, you just need to strictly follow our recipe: and, believe me, it will come out very soft and juicy. In fact, there is nothing complicated in this process, but there are still some subtleties that we will be happy to tell you about.
Ingredients:
- beef liver - 600 g;
- onions - 1 piece;
- egg - 1 pc;
- garlic - 1 clove;
- soda - 0.5 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- flour for breading;
- refined sunflower oil.

24.03.2018

Berlin-style liver with apples

Ingredients: liver, onion, apple, flour, salt, pepper, butter

From chicken liver you can prepare this tasty and satisfying dish - Berlin-style liver with apples. Recipe with step by step photos I kindly described it for you.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 apple,
- 2 tbsp. flour,
- salt,
- black pepper,
- vegetable oil.

24.03.2018

Liver like a king

Ingredients: liver, carrots, onions, milk, semolina, vegetable oil, mayonnaise, salt, pepper

If you want to cook something incredibly tasty, and also healthy, then our advice: make the liver like a king. Tender chicken liver combined with vegetables turns out simply incredible!
Ingredients:
- chicken liver - 400 g;
- carrots - 150 gr;
- onions - 150 gr;
- milk - 70 g;
- semolina - 70 gr;
- vegetable oil for frying;
- mayonnaise - 50 g;
- salt to taste;
- pepper to taste.

21.03.2018

Stroganoff-style liver with sour cream

Ingredients: beef liver, onion, carrots, sour cream, flour, tomato paste, salt, pepper, vegetable oil

Stroganoff-style liver is a very tasty and satisfying dish that can be prepared both for every day and for a holiday table.

Ingredients:

- beef liver - 300 grams,
- onion - 100 grams,
- carrots - 100 grams,
- sour cream - one and a half tablespoons,
- flour - 1 tbsp,
- tomato paste - 1 tsp,
- salt,
- black pepper,
- vegetable oil.

21.03.2018

Liver with potatoes in a frying pan

Ingredients: beef liver, potatoes, onions, salt, pepper, vegetable oil

I suggest you quickly prepare this very tasty dish - liver with potatoes in a frying pan. I have described the cooking recipe in detail for you.

Ingredients:

- beef liver - 250 grams,
- potatoes - 300 grams,
- onion - 50 grams,
- salt,
- black pepper,
- vegetable oil.

19.03.2018

Pancakes with liver

Ingredients: egg, flour, milk, salt, sugar, butter, liver, onion, carrots

Very often on holiday table I'm making pancakes with some filling. Today I described for you my favorite recipe for pancakes with liver.

Ingredients:

- 2 squirrels,
- a glass of flour,
- 250 ml. milk,
- 1 tsp. salt,
- half tsp Sahara,
- 3 tbsp. vegetable oil,
- 350 grams of liver,
- 1 onion,
- 1 carrot,
- 2 yolks,
- pepper.

11.03.2018

Chicken liver pancakes with carrots and onions

Ingredients: chicken liver, onion, carrot, eggs, flour, soda, salt, pepper, vegetable oil

Chicken liver pancakes with carrots and onions are not difficult or time-consuming to prepare. The dish is very tasty and prepares quite quickly.

Ingredients:

- chicken liver - 300 grams,
- onion - 1 pc.,
- carrots - half,
- egg - 1 pc.,
- flour - 40-60 grams,
- soda - half a tsp,
- salt,
- black pepper,
- vegetable oil.

09.03.2018

Chicken liver pancakes with semolina

Ingredients: liver, semolina, starch, egg, onion, baking powder, salt, pepper, dill, butter

Pancakes are not only sweet - you can make very tasty liver pancakes, which can easily serve as a main course - they are very tasty and filling. They will certainly be loved by both adults and children, even the most capricious ones.
Ingredients:
- 300 grams of chicken liver;
- 1.5 -2 tbsp. semolina;
- 1 tbsp. starch;
- 1 egg;
- 0.5 onions;
- 1 tsp. baking powder;
- salt to taste;
- pepper to taste;
- 5-6 sprigs of dill;
- vegetable oil - for frying.

15.02.2018

Liver casserole like in kindergarten

Ingredients: carrots, liver, onion, semolina, egg, kefir, butter, salt, pepper

Beef liver can be used to prepare many different delicious dishes. Today I have prepared for you a simple recipe for a delicious liver casserole as in kindergarten.

Ingredients:

- 2 carrots,
- 600 grams of beef liver,
- 2 onions,
- 2 tbsp. decoys,
- 1 egg,
- 200 ml. kefir,
- vegetable oil,
- butter,
- ground black pepper,
- salt.

15.02.2018

Pancakes with liver

Ingredients: kefir, boiling water, flour, egg, liver, onion, spice

An excellent alternative to everyone's favorite liver pies will be pancakes with the same filling. Cooking them is much easier and faster. but it turns out - well, very tasty! This snack is suitable for both everyday life and any holiday.

Ingredients:
- 2 glasses of kefir;
- 1 glass of boiling water;
- 2 cups of flour;
- 2 eggs.

For filling:
- 300 grams of liver and other offal;
- 1 onion;
- spices to taste.

13.02.2018

The most delicious liver recipe

Ingredients: chicken liver, onion, egg, flour, seasoning, butter

I think you've fried chicken liver more than once. I’m sure it didn’t always turn out tasty and juicy for you, but today I have prepared a recipe according to which you will prepare the most delicious liver.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 egg,
- 4 tbsp. flour,
- salt,
- spices,
- 50 ml. vegetable oil.

First of all, you need to remove all the film from it - rinse the piece under running cold water, put it in a warm place for a few minutes and cut it on one side. After this, the film can be freely peeled off. Also cut off all veins and vessels.

To ensure the liver is soft, cut into pieces and soak in milk for half an hour. When removed, dry with a paper towel. Instead of milk, you can use soda - sprinkle it on each piece and leave for an hour. Then rinse the product.

Cut the liver into small pieces - no more than 1.5 cm thick. If you use a larger size, you risk getting a tough structure. Chop the onion into half rings and fry in oil. Transfer it to a container, and place the liver, coated in flour, in a frying pan.

Then add the onion, pour sour cream over everything, stir. Leave the pan open until the liquid has boiled away, then cover with a lid and leave to simmer over low heat for 10-15 minutes.

Be sure to add salt at the very end of cooking. Before serving, you can sprinkle with herbs.

Other cooking methods

Boiled beef liver

Take:

• liver - 300 g;
• onion - 1 pc.;
• parsley - 2-3 sprigs;
• garlic - 2 cloves;
• allspice - 3 pcs.

Divide a piece of liver into 4 parts and place in boiling water. Add the remaining ingredients, but do not add salt. Add salt about 5 minutes after the start of cooking. Total cooking time is approximately 20 minutes. After this, let the product cool directly in the broth, then cut into small slices.

Lavash and fresh herbs go well with boiled liver. It can also be turned into a pate. To do this, grind it together with vegetables (for example, carrots) and seasonings in a blender. You can also add a piece of butter there for a smooth texture.

Now you know how and for how long to cook beef liver so that it turns out tender and soft. It goes well with potatoes and various vegetables. In addition to boiling and frying, the liver can simply be stewed in water or sour cream.

You know, what I want to talk to you about today is how to cook beef liver so that it is soft and juicy. Many housewives are afraid of this dish, unfairly believing that only professional chefs can cook liver quickly and tasty, and they think that liver, in principle, is not easy to cook so that it turns out juicy and soft.

I hasten to assure you of the opposite: tender beef liver in sour cream is a quick and light dish, which turns out to be very, very tasty. Of course, as with any recipe, there are nuances and secrets on how to properly prepare beef liver, but believe me, even the most inexperienced and novice housewife can follow them.

My mother taught me how to properly cook beef liver so that it is soft - it was she who told me good recipe cooking beef liver in sour cream.

At that time, I was just taking my first culinary steps; I had virtually no experience in cooking liver. But I got this recipe for how to deliciously cook beef liver in a frying pan with sour cream the first time, and it came out very tasty and appetizing.

Since then I have prepared this dish often, and I am always pleased with the result. I will be happy to share with you how delicious it is to cook beef liver with sour cream quickly and without much hassle. Shall we go to the kitchen?

Ingredients:

• 0.5 kg beef liver;
• 1 small carrot;
• 1 large onion;
• 5-6 tablespoons of high fat sour cream;
• 2-3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.

We wash the liver with cold water, remove films, vessels, pieces of fat (if any).

Cut the liver into pieces 7-10 mm thick. The piece sizes are such that there are approximately 2-3 per serving. The shape of the liver portions depends on the shape of the piece being cut, so they will be slightly irregular in shape and may vary slightly from each other.

Place the chopped pieces of liver in a spacious bowl and pour boiling water over them (so that all the pieces are covered with water). Let it sit for about 5 minutes. This procedure will help the liver remain soft and juicy.

Peel the onions and carrots. Cut the onion into half rings and grate the carrots on a coarse grater.

How long to cook beef liver so that it is soft:

Heat a frying pan with half the vegetable oil. Place the liver and fry over fairly high heat on both sides until golden brown. Then simmer on low heat under the lid for 3-5 minutes. At the end add salt and pepper.

At the same time, in another frying pan, sauté the onions and carrots in vegetable oil, stirring occasionally, for 5-8 minutes.

In a small bowl, combine sour cream with 2-3 tablespoons of boiling water.

And pour this sour cream over the sautéed vegetables. Add salt and pepper. Mix.

Place the frying pan with sour cream and vegetable sauce on the fire, bring to a boil and add the liver. Turn the liver over in the sauce so that the pieces are completely covered.

Place on the lowest heat and simmer the beef liver in sour cream for another 5 minutes.

This beef liver, stewed in sour cream, is good on its own, and in company with some kind of side dish (porridge, potatoes), and with vegetable salad.

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Beef liver is one of the best offal not only in taste, but also nutritional value. Unlike pork, it has a slightly bitter but pleasant taste.

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If we talk about the nutritional value of beef liver, then it is an indispensable product for people leading an active lifestyle and athletes, as it contains protein with an optimal set of essential amino acids.

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Also this product rich in selenium, which is a powerful antioxidant that reduces the risk of developing cardiovascular diseases.

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In addition, beef liver is a real storehouse of vitamins, especially rich in vitamins A, C, D, E, K and B vitamins. 100 g of boiled liver contains daily norm all these essential vitamins.

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Liver is rich in microelements: calcium, potassium, magnesium, copper, sodium, phosphorus, zinc and especially iron, so doctors recommend including it in the diet of patients with anemia.

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There are many ways to prepare beef liver: it can be boiled, stewed, fried, baked.

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We will tell you how to fry the liver so that it turns out juicy, soft and tasty. This process has several subtleties and features.

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1. First of all, it should be said that the taste of the finished dish will directly depend on the quality of the original product and its type.

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An important point is the freshness of the liver. Since this by-product has a very short shelf life - no more than 3 days - you should be careful when choosing it.

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WITH aged beef liver will have a rich color. A product that is too light or too dark may indicate poor quality.

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The film on the surface of the liver should not be damaged, and the cut should be smooth, not grainy.

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2. Before frying the liver, it should be properly processed. First you need to remove the outer film.

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To do this, pour boiling water over the liver, then immediately dip it in cold water. After this simple manipulation the film can be removed from the liver very easily.

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3. After the liver is prepared, it should be soaked in milk.

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This will get rid of the specific smell and give the liver a delicate taste. The liver should be soaked for at least 30 minutes, preferably an hour and a half.

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4. Decide how you want to fry the liver - in cubes or in large portions.

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If the liver is cut into portions, then these should be wide, flat pieces the width of a finger. When slicing the liver, you may encounter bile ducts. They must be removed otherwise the dish may be spoiled.

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Wrap portions in cling film and lightly beat with the back of a knife. It is not recommended to use a kitchen hammer for this purpose, since the liver is much softer and more tender than meat, and the hammer can crush or tear it.

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5. After the liver is cut and beaten, you should soak it again in milk for 15-20 minutes.

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6. While the liver is soaking, prepare the breading.

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Mix flour and a small amount of spices. Rosemary, thyme and savory are good for this.

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You should not salt the liver at this stage, as it will become tough., even if the heat treatment follows all the rules.

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7. When the liver is completely ready for frying, the question arises of what and how to fry it.

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It's better to do it on vegetable or melted butter. The heat level of the pan should be medium. If you cook the product on high fire, the liver will burn on the outside but remain raw on the inside. And when cooked over low heat, it will turn out dry and tasteless.

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Frying time depends on the size of the pieces. The best guide is the color of the product. As soon as a piece of liver changes color up to half the cut, it should be turned over. The readiness of the liver can be easily determined by piercing it with a fork or knife.

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If the liver produces clear juice, it is ready. 5 minutes before cooking, add salt to the liver.

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8. If you cut the liver into small cubes, it is best to fry them with onions.

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The liver is prepared as already described above. The onion should be cut into thin half rings at the rate of 2-3 onions for every 300 g of liver.

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9. Heat the oil in a deep frying pan and fry the onion in it until golden brown. Dip the liver in flour mixed with spices and fry in a frying pan along with the onion. It is important that the liver is placed in a single layer in the pan.

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If you need to cook a lot of liver, you will have to fry it in several approaches.. Fry the liver, stirring it until it changes color.

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10. When the liver turns light, pour a small amount of water over it and simmer for 3-5 minutes.

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After this, the liver can be salted and peppered.

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