Pies with liver in the oven. Cooking the most delicious pies with liver How to cook liver in beef fat
For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, and other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. There seems to be a revival of interest in liver today. There are quite a lot of requests for this product on the Internet. That’s why I decided to show you today how to properly prepare liver, that is, what is processed from animal waste. Traditionally it is believed that these are the lungs, heart and liver.
All this is very cheap on the market, compared to meat. Why not try it, even though it is considered a second-rate product? Cheap and cheerful! You’ll cook this whole set and you’ll have enough for everything – navy-style pasta (next time I’ll definitely tell you how to cook it), pies, dumplings, sausages, pancakes and much more.
Please do not confuse store-bought liver, or what is called liver, with liver sausage . Or store-bought pies with so-called liver. All this was not even close to real liver. And now you will see this! Even though the dish is high in calories, it will have to be done later, but it was very tasty...
Products
- Lungs, liver, heart (failure) - 500 gr.
- Onion – 300 gr.
- Butter - a piece
- Vegetable oil - for frying
- Salt and pepper - to taste
- Bay leaf - optional
- Garlic (optional) – 3-4 cloves
How to properly prepare liver at home - step-by-step instructions with photos
Let's wash the glitch and leave it in water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. We cut large pieces into smaller pieces, because then the water is guaranteed not to run away when it boils, as often happens. Therefore, you will have to watch carefully later!
![](https://i2.wp.com/odnadama.ru/wp-content/uploads/2015/06/vymochim_sboj.jpg)
Pour water into a large saucepan, bring to a boil and let the lungs and heart cook. After five minutes, salt this, pour in another water, and cook in it. And we will cook the liver, if you have it. If not, then it doesn’t matter, it will be no less tasty without this ingredient. You should also wash it thoroughly, remove all excess and cut it into pieces convenient for frying. It would be good to soak it in milk before doing this.
![](https://i1.wp.com/odnadama.ru/wp-content/uploads/2015/06/pechen.jpg)
Place the pieces of liver in a frying pan, let them fry, not steam, until crispy brown. And we'll do the onions. There should be a lot of it in the liver. Do not be sad that your family will not accept him. They will be so engrossed in their food that they will not notice the telltale presence of fried onions. Fry it until it becomes transparent. Don't rush, because the first two ingredients will take at least an hour to cook. By the way, you can add salt and pepper to the onions now, at the end of frying.
Step 3. Cut the onion and fry
Have you made sure your heart and lungs are ready? Let them cool by placing them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. All we have to do is cut it into pieces that are convenient for grinding in a meat grinder.
![](https://i2.wp.com/odnadama.ru/wp-content/uploads/2015/06/kuski_sboya.jpg)
By the way, if you don’t have, say, liver, replace it with another product. On the same chicken liver, a piece of beef, or place the udder. This is how every time you add something new, you will diversify the taste of the liver filling. And now we turn on the meat grinder, or use a regular one, and grind pieces of liver, lung and heart.
![](https://i0.wp.com/odnadama.ru/wp-content/uploads/2015/06/peremalyvaem_sboj.jpg)
Pour the oil from the frying pan along with the onions into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the minced meat turns out to be a bit dry, you can add a little bit of the broth in which the malfunction was cooked, or heated butter. It will be even tastier and more tender!
![](https://i0.wp.com/odnadama.ru/wp-content/uploads/2015/06/smeshaem_s_lukom.jpg)
By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. This will not change the taste, but this option will appeal more to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before filling, you can overcook it for a short time and add a piece of butter.
![](https://i0.wp.com/odnadama.ru/wp-content/uploads/2015/06/prezentaciya5.jpg)
How to make liver even more appetizing: some useful tips
- You don't need to add a lot of salt, the pepper will do its job.
- Let the quantities of all ingredients be approximately the same.
- If anything, you can arrange a mixture, that is, put beef lungs, pork heart, and so on. By the way, liver is super tasty if you put your tongue and lard in it!
- Don’t forget to keep an eye on the foam that will appear abundantly as soon as the water boils in the pan where the fault already lies. That's why you need to cut them into pieces.
- You can add carrots, bay leaves, garlic, etc. to the broth in which the malfunction is cooked.
- You don’t have to grind all the parts, because you won’t be able to use all the minced meat at once.
- If you add more butter, you can make something like a pate, which you then spread on the bun.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
There are many recipes using liver: in homemade baked goods, soups, dumplings, etc. Even novice cooks know what liver is. The offal of domestic animals (cows, pigs) is fried in olive, vegetable or butter, boiled, stewed, and seasoned with spices. By grinding the prepared offal through a meat grinder, you get delicious liver fillings for pies that will not leave any gourmet indifferent. Liver is much cheaper than meat, but often surpasses it in nutritional value.
What is liver made from?
Liver is the insides of poultry (ducks, geese, chickens, turkeys), which are often referred to as “offal”, and domestic animals (pigs, cows, sheep), used in cooking. The following by-products are suitable for cooking: diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys. The use of these organs for preparing homemade soups, dumplings, and pancakes significantly reduces the cost of food while maintaining nutritional value, even exceeding it compared to meat dishes.
Compound
Different parts of liver have specific nutritional value. For example, per 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 and pork liver, rich in microelements, especially iron, which has a beneficial effect on the hematopoietic organs, you can forget about low hemoglobin. You should be careful when offering dishes with liver to the elderly due to the increased content of vitamin D in minced liver, which is harmful to the body of older people, but beneficial to children. Liver consists of:
- liver;
- kidney;
- hearts;
- lungs;
- trachea;
- diaphragms;
- stomach (abomasum, mesentery);
- udder
Homemade liver in cooking
How to properly cook beef or pork liver? The internal organs for minced liver (heart, kidneys, liver, lungs) are boiled in lightly salted water with one bay leaf until tender (it is better to cook the offal separately). After the water boils, the giblets are 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 rolled through a meat grinder with fried vegetable oil onions and carrots. The minced liver is kneaded by hand, adding salt, ground black pepper to taste, and a little broth in which the giblets were cooked. Store the workpiece in a cool place in glass containers, jars, pouring fat (lard) rendered from lard.
Liver is ideal as a filling for dumplings, pancakes, pies, cold and hot appetizers. What is prepared from offal:
- abomasum (stomach), udder, heart are used for Azerbaijani khash, Polish flaki soup;
- buds are suitable for preparing second courses, soups, hodgepodges;
- pates, main fried dishes, and canned food are often prepared from the liver;
- stewed dishes of national Belarusian and Russian cuisine with porridges are prepared with mesentery;
- The meat snack saltison, an analogue of German brawn, is prepared from pork diaphragms, lard, kidneys, liver, heart, and lungs;
- Liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.
![](https://i2.wp.com/sovets.net/photos/uploads/174/compress/5231578-tekst.jpg)
Liver recipes
Not only the nutritional value of liver is important in cooking, but also the budget-friendly nature of the dishes and the variety of recipes. Giblets are fried, stewed, boiled, and supplemented with spices and seasonings that add a unique piquancy to the food. You can add mushrooms, finely chopped herbs, fried onions, rice, and hard-boiled chicken eggs to the filling. By-products are subjected different types heat treatment:
- The liver is boiled with bay leaf and fried with spices (rosemary, cumin, 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 being bitter and becomes tender and juicy.
- Second courses, which include vegetables and flour (pork, tripe, flask), are prepared with the udder, stomach, heart, and 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, and stewed kidneys are suitable for main courses.
- Time: half an hour.
- Number of 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 offal imbues the pasta with an inimitable tart aroma. If the smell or taste of lamb is unusual, you can use pork or beef entrails. Navy-style pasta is prepared from 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 offal (heart, lungs, liver) – 0.5 kg;
- large onions – 2 pcs.;
- garlic – 3 cloves;
- butter, olive oil – 30 g each;
- salt - to taste;
Cooking method:
- Cook the pasta in salted water in the usual way, drain in a colander, and rinse. Let the water drain.
- Giblets boiled in clean salted water (cook after boiling, periodically removing the foam, for 40-45 minutes), cool, and pass through a meat grinder.
- Finely chop the peeled onion and garlic, pour into a frying pan with hot olive oil, saute until softened for 4-5 minutes over low heat.
- Add the minced giblets to the frying onions and garlic. Simmer covered over low heat for 20 minutes, stirring occasionally.
- Add butter, let it melt under the lid over low heat for a minute or two, turn off the stove.
- Combine pasta with minced liver in a large frying pan or saucepan and mix thoroughly.
![](https://i0.wp.com/sovets.net/photos/uploads/174/compress/5349644-tekst.jpg)
Country-style pies
- Time: 2 hours.
- Number of servings: 12 persons.
- Calorie content of the dish: 183 kcal.
- Purpose: lunch, afternoon snack.
- Cuisine: Russian.
- Difficulty: medium.
Delicious liver pies are suitable for a hearty breakfast, lunch with broth, or just as a daytime snack. If the dough is kneaded with live yeast, then it is better to leave it overnight; “fast” yeast will reduce the time by 4 or more hours. If desired, the liver filling can be diversified by adding chopped hearts and lungs. Hearts, livers, and gizzards of birds (turkeys, chickens) cook even faster; they are also suitable for country-style pies.
Ingredients:
- flour – 700 g;
- milk – 500 ml;
- beef liver – 1 kg;
- egg – 1 pc.;
- carrots – 1 pc.;
- onions – 2 pcs.;
- butter – 20 g;
- vegetable oil – 6-7 tbsp;
- yeast – 9 g;
- sugar – 3 tbsp;
- salt – 1.5 tsp;
- ground black pepper - to taste;
Cooking method:
- Preparing the dough takes 50-75 minutes. Yeast is added to slightly warmed milk (it is better to use instant yeast), 1 tbsp. sugar, 2 tbsp. flour, mix well, leave at room temperature for a quarter of an hour.
- In a separate bowl, mix the remaining sifted flour, 2 tbsp. sugar, a pinch of salt. Continuing to mix the mixture, gradually pour in the dough and bring to a homogeneous consistency.
- Add 2.5 tbsp to the dough. vegetable oil, knead.
- Cover the bowl with the dough with cling film and leave on the counter for an hour.
- The preparation of the filling begins by boiling the beef liver without salt. Place the liver, well washed and cut into medium-sized pieces, into a saucepan with cold water, and after boiling, cook for 35 minutes, periodically skimming off any scale that appears. Grind the cooled liver with a meat grinder or blender.
- In a hot frying pan, adding vegetable oil, fry grated carrots and diced onions for 5-6 minutes, add butter before finishing frying.
- Thoroughly mix the chopped liver, fried carrots and onions, ground pepper, and salt.
- After oiling the countertop, roll the dough into small balls and place on the table for 6 minutes.
- Roll the balls into flat cakes up to 1 centimeter thick, place the filling in the middle, and seal the edges tightly with your fingers.
- Place the formed pies on a pre-oiled baking sheet at a distance of up to 2 cm from each other, seam side down.
- Brush the surface of the pies with raw egg and leave on the baking sheet for ten minutes.
- Bake the pies for a quarter of an hour in a preheated oven at 200 degrees.
![](https://i2.wp.com/sovets.net/photos/uploads/174/compress/7562268-tekst.jpg)
- Time: 2.5 hours.
- Number of servings: 12 persons.
- Calorie content of the dish: 235 kcal.
- Purpose: lunch, dinner.
- Cuisine: Ukrainian.
- Difficulty: medium.
Dumplings filled with a mixture of offal: liver, lung, heart are very tasty and juicy. Buds can impart a specific aroma that not everyone likes, so it is better not to use them. Liver filling can be purchased in advance, or by frying the offal with salt and ground black pepper, grind it in a blender. Thanks to kefir or fermented baked milk, the dough turns out to be very tender, plastic, and 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 onion – 1 pc.;
- vegetable oil – 2 tbsp;
- salt – 1 tsp;
- ground black pepper - to taste;
- cooking water;
- sour cream – 2 tbsp.
Cooking method:
- Fresh egg whisk with salt for about a minute.
- Add kefir or fermented baked milk to a bowl with a beaten egg, 1 tbsp. vegetable oil, stir until smooth.
- Add pre-sifted flour and knead into a high-density dough. Cover the bowl with cling film and let the dough rest in a cool place for a quarter of an hour.
- Roll out the finished dough with a rolling pin into a layer 1.5-3 mm thick, use the edge of a glass with a diameter of 5-7 cm to cut out circles, pressing on the dough.
- Carefully place 1 tsp. spoon minced liver into the center of the cut out circles, carefully fasten the edges so that the dumplings do not fall apart during cooking.
- Place the pieces on a floured cutting board and leave in the freezer for a quarter of an hour.
- Cook frozen semi-finished products by lowering them into boiling, lightly salted water for 7 minutes after boiling.
- Place diced onion in a hot frying pan and fry for a minute. Fry the finished dumplings for two minutes, placing them in a frying pan with onions.
- Served with sour cream.
![](https://i0.wp.com/sovets.net/photos/uploads/174/compress/8445073-tekst.jpg)
Pancakes with liver
- Time: 1 hour..
- Number of 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 nourishing, healthy, and varied meals for their household. The pork liver filling can be supplemented with other innards: 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 frying 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;
- onions – 2 pcs.;
- salt – 1.5 tbsp;
- soda – ¼ tsp.
Cooking method:
- Whisk the raw egg, kefir, salt, and granulated sugar.
- Gradually add sifted flour, stirring continuously. Bring the dough until smooth.
- Pour the baking soda into a glass of boiling water, stir, carefully but very quickly add it to the dough, stir.
- Fry pancakes from the prepared dough.
- Mix the boiled liver, chopped onion, salt, and grind the mixture in a blender. Fry the resulting mass over medium heat in a dry frying pan for a minute or two, stirring occasionally.
- Fill the pancakes with liver filling: place one tablespoon of the mixture on the edge of the pancake, close the edges over the filling, and roll into rolls.
- Pancakes with liver can be served by lightly frying in a frying pan until golden brown.
![](https://i1.wp.com/sovets.net/photos/uploads/174/compress/1869341-tekst.jpg)
Solyanka
- Time: 4 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 201 kcal.
- Purpose: lunch, dinner, first course.
- Cuisine: Russian.
- Difficulty: high.
Solyanka is by no means an everyday dish; it’s difficult to call it a budget option. By preparing this soup you can please your family gathered for a festive dinner. The soup turns out thick, rich, and warming. Men especially like the spicy sour-salty taste. The recipe for such a hodgepodge will take pride of place in the cookbook of a housewife who loves to pamper her 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;
- barrel pickles – 3 pcs.;
- cucumber pickle – 100 ml;
- capers – 50 g;
- tomato paste – 2 tbsp;
- olive oil and butter - 30 g each;
- lemon - a few slices;
- allspice, salt - to taste;
- greens – 1 bunch;
- sour cream - to taste.
Cooking method:
- Soak the kidneys, cut lengthwise, in cold water for at least 3 hours, and cook in clean salted water.
- Boil the washed udder, soaked for 2-3 hours in clean water.
- Cool the boiled tongue until tender and peel it.
- Boil the broth using smoked ribs and meat bones, strain, and separate the meat from the bones.
- Cut boiled offal (tongue, udder, heart, kidneys), meat into strips.
- Heat a mixture of butter and olive oil in a frying pan, add onion cut into half rings, fry for 1-2 minutes. Add tomato paste, stir, sauté for 7 minutes.
- Peel the pickled cucumbers, remove large seeds, cut into strips, add to the onion with tomato paste, fry for 2 minutes. Add brine and simmer covered over low heat for a quarter of an hour.
- Fry in a mixture of olive oil and butter meat products. When they are browned until golden brown, combine with meat broth, onion sauté, capers, olives, allspice. Add salt if necessary, cook for 2-3 minutes over medium heat.
- Serve solyanka with a slice of lemon, sour cream, and finely chopped herbs.
![](https://i1.wp.com/sovets.net/photos/uploads/174/compress/3740317-tekst.jpg)
Pork liver pate
- Time: 5 hours 40 minutes.
- Number of 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 festive table, if you serve it in tartlets, puff pastries, on crackers, croutons, decorated with mayonnaise and herbs. When making pate, some housewives additionally add garlic, carrots, and favorite spices to the mass. An important condition for ideal taste is fresh, red-brownish liver without bile ducts or blood clots. Milk with sugar, in which it can be soaked, will give the liver a special tenderness.
Ingredients:
- pork liver – 1 kg;
- lard – 100 g;
- onions – 3 pcs.;
- butter – 100 g;
- bay leaf – 1 pc.;
- ground black pepper – 1/3 teaspoon;
- dill - 1 bunch.
Cooking method:
- Before using, soak pork liver in cold water or milk for about 4 hours, periodically replacing the water.
- Fry the liver, cut into small cubes, in a frying pan with 50 grams of lard for about 15 minutes, until the reddish juice stops oozing out. Add ground pepper and bay leaves and cook over low heat for about 10 minutes.
- Melt the remaining half of the lard in a frying pan, fry the onions cut into thin half rings until golden brown.
- Combine the liver with the fried onion and simmer until done.
- Turn off the heat, add finely chopped dill to the liver, add butter, mix thoroughly.
- Cool the mass, pass at least twice through a fine grinder or grind in a blender, mix.
- Store the pate in the refrigerator using a closed glass container or container.
![](https://i2.wp.com/sovets.net/photos/uploads/174/compress/6884168-tekst.jpg)
Liverwurst
- Time: 3 hours.
- Number of servings: 12 persons.
- Calorie content of the dish: 326 kcal.
- Purpose: breakfast, lunch, snack.
- Cuisine: European.
- Difficulty: high.
Homemade boiled liver sausage is served with a side dish as a second course or sliced into sandwiches. It will delight your household with a subtle meaty aroma and a wonderful taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is classic; if desired, this composition can be varied with pork, veal, and beef liver.
Ingredients:
- boiled liver – 2 kg;
- cleaned intestines – 5 pcs. 6 meters long;
- eggs – 16 pcs.;
- onions – 3 pcs.;
- sour cream – 500 g;
- salt - to taste;
- seasoning - to taste.
Cooking method:
- Boil the liver in lightly salted water. For sausage, a mixture of kidneys, lungs, liver, and heart is suitable.
- Combine peeled onion, cut into cubes, with liver and pass through a meat grinder twice (so the consistency of the sausage will be homogeneous).
- Add the eggs to the minced liver and mix thoroughly with your hands.
- Add sour cream, favorite spices, salt if desired, stir.
- Pack the thoroughly washed intestines with liver filling, tying the ends of the sausages in knots.
- Cook the sausages over low heat for 60 minutes until done. If you plan to bake or fry the product, the cooking time can be reduced to 40-50 minutes.
![](https://i0.wp.com/sovets.net/photos/uploads/174/compress/6709563-tekst.jpg)
Potato rolls with liver
- Time: 5 hours.
- Number of servings: 16 persons.
- Calorie content of the dish: 233 kcal.
- Purpose: lunch, afternoon snack, dinner.
- Cuisine: Russian.
- Difficulty: high.
Preparing potato rolls with liver will take a lot of time; this recipe cannot be called simple, but the result will definitely please the hostess. Yeast dough on mashed potatoes in combination with liver filling will create a festive feeling for lunch. The rolls turn out delicious, appetizing, filling and beautiful. There is no shame in offering them to guests as a main course.
Ingredients:
- liver – 2 kg;
- mashed potatoes – 400 g;
- potato decoction – 200 ml;
- eggs – 2 pcs.;
- flour – 650 g;
- onions – 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:
- Pour dry yeast and sugar into warm potato broth and mix.
- 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, and begin kneading the dough.
- Pour in the vegetable oil, knead the dough, adding flour as needed, until the dough is soft, smooth, and pliable.
- Leave the dough in the bowl for about 2 hours.
- When the original volume of the dough increases by approximately 2-2.5 times, it should be kneaded, placed on a floured countertop, divided into 4 parts, rolled a little, and left for 5-7 minutes.
- Boil the washed liver (heart, liver, lung) until tender, cool, and grind with a blender or meat grinder.
- Fry the peeled, finely diced onion in a frying pan with vegetable oil until golden brown. Turn off the stove and add butter. Stir. Mix the cooled onion mass with chopped liver.
- Roll out the dough into a rectangle, place the minced meat on the larger edge, and roll it up.
- Leave the rolled rolls on an oiled baking sheet, after 20 minutes brush with egg, place in the oven, bake for 40 minutes at 190 degrees.
- Allow the finished rolls to cool under a clean waffle towel and cut. Serve cold or hot.
![](https://i1.wp.com/sovets.net/photos/uploads/174/compress/1640062-tekst.jpg)
Liver pancakes
- 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, and thanks to the onions they turn out flavorful and juicy. Children will like this food and will enrich the daily diet of those who do not particularly like liver in its pure form, but suffer from a lack of useful microelements, 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:
- Boil the washed beef liver in unsalted water until tender, cool.
- Peel the onion, pass through a meat grinder with the liver, beat in the egg, add flour, salt, mix thoroughly.
- Place a tablespoon of the mixture into a hot frying pan with vegetable oil.
- After frying the pancakes on both sides until cooked, add a little water and simmer covered for 2-3 minutes.
![](https://i1.wp.com/sovets.net/photos/uploads/174/compress/9635682-tekst.jpg)
Korean liver cake with carrots
- Time: 2 hours.
- Number of servings: 12 persons.
- Calorie content of the dish: 208 kcal.
- Purpose: lunch, dinner, holiday table.
- Cuisine: Asian.
- Difficulty: medium.
For a hostess who wants to surprise guests with unconventional, savory, colorful snacks, a recipe for liver cake with Korean carrots will come to the rescue. If you have time, you can prepare such a snack yourself, or purchase it at the store, saving time. There are no unconditional recommendations on the choice of liver: chicken, pork, or 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.;
- onions – 3 pcs.;
- fresh carrots – 2 pcs.;
- Korean carrots – 200 g;
- garlic – 4 cloves;
- vegetable oil – 50 ml;
- flour – 4 tbsp;
- mayonnaise – 400 g;
- hard cheese – 100 g (optional);
- salt - to taste;
- sugar – 1 tbsp;
- water – 200 ml;
- table vinegar – 2 tbsp;
- ground black pepper - to taste.
Cooking method:
- Rinse the raw beef liver well, remove membranes, cut into medium-sized cubes, grind in a blender, mix with one peeled, finely chopped onion.
- Add eggs, salt, ground black pepper, flour to the chopped liver and mix thoroughly until smooth and without lumps.
- In vegetable oil in a heated frying pan, fry the pancakes on both sides until cooked, cool.
- Grate fresh carrots on a coarse grater, add one finely chopped onion, fry the vegetables in vegetable oil, without browning too much, for 4 minutes.
- Prepare the marinade: add vinegar, sugar, salt - 1 tsp to the water. Finely chop one peeled onion, pour in the marinade, let stand for 6 minutes, drain the liquid.
- It is recommended to assemble the cake in the following order: one liver pancake, a layer of mayonnaise, a layer of pickled onions, a layer of Korean carrots, a layer of fried carrot and onion mass.
- After mixing mayonnaise with chopped garlic, grease the sides and top of the cake. Decorate the top pancake with grated boiled egg, finely chopped herbs or hard cheese, chopped on a fine grater.
- Serve chilled.
![](https://i0.wp.com/sovets.net/photos/uploads/174/compress/5326075-tekst.jpg)
Video
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Discuss
What is liver - step by step recipes cooking with photos
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
The airy, melt-in-your-mouth, flavorful pie with liver filling is remembered by our parents and grandparents. In Soviet times, this pastry was very popular, although in general pies with tripe were known even before the revolution. Today, many families have learned to cook them at home.
How to make liver pies
Liver is the insides of an animal, a bird, which have nutritional value. The most useful organs are the liver, heart, lungs, kidneys, and stomach. They contain minerals and vitamins. You can prepare liver pies in the oven, in a frying pan, using a deep fryer or a slow cooker.
How to cook liver
Preparing liver for pies is easy if you follow certain rules. First, the selected entrails of the bird or animal must be washed under running water. Often the heart, lungs, and liver are used for baking. It is advisable to boil these offal in a separate container. The salted water in which the lungs are cooked should be drained after boiling so that the liver filling for pies does not become bitter.
When the organs are ready, they are cut into pieces and ground in a food processor, blender or meat grinder. You can immediately add garlic, green onions, boiled carrots, fresh parsley or dill. Minced liver for pies should have a uniform consistency. To prevent the knives of kitchen utensils and appliances from becoming dull, it is better to process the liver after it has cooled.
Dough
To create delicious baked goods, you need to knead the base correctly. The dough for liver pies is made with live, pressed yeast (you can buy dry yeast). They are dissolved in warm water, and the container with the mixture is sent to a warm place. While the yeast arrives, the remaining components are combined, the yeast mixture is poured into it, the dough is made, which must stand. When it starts to grow, it is crushed. This procedure is carried out several times. The dough can be kneaded in the bowl of a bread machine by running a special program.
Liver pies - recipe
In addition to the classic Soviet method of preparing aromatic, soft pastries, there are many other options for creating them. Each liver pies recipe has its own characteristics. Various ingredients are added to the filling, the dough is kneaded not only with fresh, but also with dry yeast. The cooking methods also differ: the pies are fried in a frying pan or in a slow cooker, or baked in the oven. Below are step-by-step recipes that will help you make a delicious lunch or dinner for your family or guests.
- Cooking time: 3.5 hours.
- Calorie content: 350 kcal.
- Purpose: dinner.
- Cuisine: Russian.
- Difficulty: above average.
The first option on how to prepare a great dinner or snack is liver pies, like in Soviet times. Although the dish has a high calorie content, sometimes you can treat yourself to tender dough with a hearty filling. This recipe was often passed down from older generations to younger ones; many people have known it since childhood. For Soviet-style pies you will need beef tripe.
Ingredients:
- wheat flour – 1 kg;
- egg - 2 pieces;
- milk – 2 glasses;
- active dry yeast – 10 grams;
- sugar – 2 tbsp. spoons;
- salt - to taste;
- sunflower oil (for frying).
For filling:
- beef liver, lung and heart - 350 g each;
- onion – 1 head;
- butter – 50 g;
- boiled egg – 2 pcs.;
- fresh herbs;
- salt, ground black pepper.
Cooking method:
- Heat the milk (up to 40°C). Dissolve the yeast in it and beat in the eggs.
- Add well sifted flour and salt.
- Mix the ingredients thoroughly.
- Knead the dough, place in a deep bowl, cover with a towel or lid. Place the base in a warm place for 50 minutes to rise.
- Peel the liver from the film, cut into pieces. Place in a saucepan, add water and put on fire.
- After boiling, cook for another couple of hours until done.
- Grind the cooled liver using a meat grinder or blender. You should get a homogeneous mass.
- Finely chop the boiled eggs and onion with a knife.
- Fry the onion in butter until golden brown, add liver to it, add salt and pepper and simmer a little.
- Add eggs to the mixture and mix the filling well.
- Open and take out the dough onto the table. Make balls, roll them into small cakes of medium thickness.
- Place the filling in the middle of each pancake with a fork, pinch the edges and form beautiful pies.
- Fry the liver pastries in hot vegetable oil for a few minutes on each side.
- You can take it out onto a plate and serve.
Fried
- Cooking time: 3 hours.
- Number of servings: 8-10 persons.
- Calorie content: 380 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
The recipe for liver pies fried in a frying pan will be useful for a nutritious lunch or get-togethers with friends. The dish turns out extremely tasty and appetizing. Pies made from airy, soft dough with a delicate, juicy liver filling will not leave anyone indifferent. This recipe uses beef by-products, the dough is kneaded with dry yeast.
Ingredients:
- beef lung – 900 g;
- beef heart and liver – 900 g each;
- onions – 4 pcs.;
- butter – 250 g;
- ground black pepper, salt;
- bay leaf – 2 pcs.;
- dried celery – 1 tbsp. l.;
- sunflower oil.
For the test:
- milk – 1 l;
- egg – 5 pcs.;
- sugar – 1 tbsp;
- sunflower oil – 180 ml;
- dry yeast - 1 package;
- flour – 1.5 kilos;
- salt.
Cooking method:
- It’s worth starting by preparing the baking filling.
- Wash the liver under running water to remove blood, remove the film and vessels.
- Cut the liver into pieces and soak in milk.
- Also chop the heart and lungs and put them in a saucepan. Add bay leaf, pepper, onion and celery.
- Fill the failure with water, cook for 2-2.5 hours.
- Fry the liver in vegetable oil until cooked, add finely chopped onion, cook until transparent.
- Grind the cooled lungs, liver and lungs using a food processor, add salt, combine with butter, and mix well.
- Set the minced liver for pies aside for now.
- In a deep bowl, beat eggs with sugar, pour in milk, add vegetable oil.
- Add the sifted flour and yeast to the remaining ingredients.
- Knead an elastic, soft dough, cover with a towel, and place in a warm place for 40 minutes.
- Take it out, roll it out to medium thickness, cut out circles from it (using a glass or cup).
- Distribute the liver filling (approximate amount according to your eye) and shape the pies.
- Fry the dish in heated sunflower oil on both sides until golden brown.
In the oven
- Cooking time: 3 hours.
- Number of servings: 4-6 persons.
- Calorie content: 217 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Pies with liver in the oven turn out no less tasty and rosy. This recipe with photo is useful when family members or guests do not eat fried foods. You need to boil the liver for the filling in advance, so the cooking process will go faster. You can use dry or live yeast, water or milk for the dough, add your favorite spices and seasonings to the filling as desired.
Ingredients:
- beef lung and heart - 300 g each;
- beef liver – 150 g;
- water – 300 ml;
- dry yeast – 20 g;
- eggs – 2 pcs.;
- onions – 2 pcs.;
- flour – 700 g;
- granulated sugar – 1 tbsp. spoon;
- Sunflower oil – 3 tbsp. l.;
- salt, ground black pepper.
Cooking method:
- Dissolve yeast, salt, sugar in warm water.
- After 5 minutes, add the sifted flour and add the butter.
- Knead the dough, roll into a ball and cover with a towel. Leave for 2 hours, kneading from time to time.
- Grind the pre-boiled liver for the filling in a food processor or blender.
- Fry the resulting minced meat in oil along with finely chopped onion.
- Add salt, pepper, mix thoroughly.
- Divide the risen dough into several parts. Roll out thick strips, cut into pieces and form into flat cakes.
- Fill each one and make neat pies.
- Set the temperature to 180 degrees, grease the baking sheet with vegetable oil, bake for 30 minutes.
With rice
- Cooking time: 40 minutes.
- Number of servings: 4 servings.
- Calorie content: 280 kcal.
- Purpose: dinner.
- Cuisine: Russian.
- Difficulty: medium.
Lush, aromatic pastries in the form of pies with liver and rice, made in the oven, will be an excellent snack or a full dinner. For the filling you need to take steamed rice, which adds satiety, and if you mix it with green onions, it will turn out even tastier. These baked goods remain nice and soft even the next day after baking. The pies with a golden brown crust and the most delicate filling are simply finger-licking good.
Ingredients:
- milk – 0.5 liters;
- dry yeast – 20 g;
- eggs – 4 pcs.;
- premium flour – 1 kg;
- vegetable oil – 220 ml;
- salt – 1 teaspoon.
- pork liver and lung - 300 g each;
- steamed rice – 200 g;
- purple onion - 1 head;
- green onions – 1 bunch;
- sunflower oil – 100 ml;
- salt pepper.
Cooking method:
- Liver and rice for baking are boiled in lightly salted water in advance.
- Onions and green onions are finely chopped.
- The cooled pork chop is cut into cubes and ground in a meat grinder.
- The purple onion is fried in oil for several minutes, and the minced meat is added to it. The mixture is salted and peppered.
- Cook the filling for 2-3 minutes over low heat.
- Rice is placed in the pan, everything is mixed and fried a little.
- Green onions are added to the filling.
- Yeast is diluted in warm milk (1 glass), sugar and 4 tablespoons of flour are added.
- Stir the ingredients. The dough is set aside for 20 minutes until foaming.
- The remaining milk is slightly warmed up and butter is added to it.
- The sifted flour is combined with sugar, salt and collected in a pile on the table.
- A depression is made, milk and sunflower oil are poured into it, an egg is driven in, and dough is added.
- The dough is kneaded and left for 1.5 hours until it doubles in size.
- When the dough has risen, knead it, mix it a little and leave for another hour.
- Then the mass is divided into 3 parts. Small flat cakes are made from one, with liver and rice filling placed in the middle.
- The pies are formed and placed on a baking sheet lined with baking paper.
- Then the next batch is made.
- Each pie is brushed with milk mixed with egg yolk.
- The dish is baked for 15 minutes at 220 degrees.
Orskie
- Cooking time: 2 hours.
- Number of servings: 6 persons.
- Calorie content: 320 kcal.
- Purpose: lunch.
- Cuisine: Russian.
- Difficulty: medium.
Delicious Orsk liver pies are also called Old Town pies. Preparing such baked goods does not take much time. If you follow the recipe exactly, even a novice cook can make it. For the filling you should take chicken liver (liver, hearts, ventricles). It is better to prepare pies using fresh yeast; the dough will come out fluffier and softer.
Ingredients:
- chicken liver (liver, heart, stomachs) – 1 kg;
- onions – 2 pcs.;
- water – 4 tbsp.;
- wheat flour – 1 kg;
- fresh yeast – 35 g;
- sugar – 25 g;
- salt, ground black pepper - to taste;
- sunflower oil - for frying.
Cooking method:
- Dissolve yeast in water, mix with sugar and leave for 20 minutes.
- Next, you need to salt the mixture, add flour to it and knead the batter.
- Place it in a deep bowl and leave for about an hour.
- Rinse the liver with water and grind using a blender.
- Grind the onion too.
- Fry the minced meat in oil until cooked, add salt and pepper.
- Add onion to it, mix the filling well.
- Pour a little sunflower oil into a plate (to lubricate your palms).
- Pour oil into a deep fryer or pan and heat it up.
- Grease your hands, pinch off a piece of dough, make a flat cake out of it and fill it with liver.
- Pinch the edges and shape into a pie. Make the rest of the pieces in the same way.
- The dough with filling is fried in oil until golden brown.
- It is better to place the pies on a paper napkin to remove excess fat.
With potato
- Cooking time: 2 hours.
- Number of servings: 6 persons.
- Calorie content: 385 kcal.
- Purpose: lunch, dinner.
- Cuisine: Russian.
- Difficulty: medium.
Pies with liver and potatoes are a favorite delicacy in many families. This simple but satisfying dish is perfect as a treat for guests or a family dinner. For the filling you will need beef liver, medium-sized boiled potatoes, and the dough is kneaded with dry yeast. Fried liver pies are sure to delight with their taste.
Ingredients:
- flour – 1 kg;
- sunflower oil – 5 tbsp. l.;
- water – 600 ml;
- beef liver – 700 g;
- dry yeast – 15 g;
- sugar – 1 tbsp. l.;
- potatoes – 7 pcs.;
- onion – 3 heads;
- salt pepper.
Cooking method:
- Yeast is diluted in warm water. Sugar, salt, and sunflower oil are added to them.
- The mixture is set aside for 10 minutes (until foam appears).
- Then sifted flour is added and the dough is kneaded.
- Place the dough in a warm place for 60 minutes.
- While it is rising, the filling for the pies is being prepared.
- Mashed potatoes are made from boiled potatoes.
- The liver is washed, cleared of film, and cut into pieces.
- The liver is fried in oil until cooked, finely chopped onion is added to it. The products are cooked until the latter is transparent.
- When the liver has cooled, it is processed in a meat grinder or blender.
- The minced meat is combined with mashed potatoes, salted and peppered.
- The rolled out dough is used to make flat cakes that need to be stuffed and pinched.
- Liver pies are fried until golden brown on both sides.
Filling for liver pies - cooking secrets
Preparing the filling for liver pies has several secrets that help make very tasty, melt-in-your-mouth baked goods. Here are some simple rules:
- How long does it take to cook liver for pies? The lungs and heart should be cooked for about an hour, the heart should be cooked for almost 2 hours. It is advisable to add some salt to the broth.
- Before cooking, by-products must be cleaned of films, blood and other unnecessary elements.
- For broth from failure, you may need bay leaf, carrots, garlic, cloves, celery, and parsley root. This will be useful to enhance the taste.
- It will be tastier if the filling consists of a mixture of offal. The liver filling for pies may have a slight specific smell, which can be removed with the help of spices.
- A particularly tasty “filler” is obtained if you put lamb fat or tongue in it.
- It is recommended to place by-products in a meat grinder and grind them while they have cooled, so as not to damage the knives of kitchen utensils.
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Liver pies: recipes
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, cutlets, soups, baking fillings and other delights. Today's material contains the most interesting recipes liver dishes.
Rassolnik
This is a well-known dish of Slavic cuisine, which appeared in Rus' back 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:
- 435 g pork kidneys.
- 55 g pearl barley.
- 150 ml brine.
- 2 potato tubers.
- 2 pickled cucumbers.
- 1 onion.
- 1 carrot.
This first dish of pork liver takes quite a long time to prepare. Therefore, it is better to start the process when you have free time. The washed kidneys are separated from all excess and boiled, not forgetting to drain the first broth. When they are ready, they are cooled, cut into cubes and placed on a plate. At the next stage, pour pearl barley, fried in a dry frying pan, into a pan filled with 2.5 liters of clean water and cook for half an hour. After the specified time has passed, kidneys and potato slices are added to the cereal. All this is alternately supplemented with sautéed vegetables, grated cucumbers and brine, and then brought to readiness and served for lunch.
Cutlets
This tasty dish made from pork liver will be an excellent addition to any side dish and will help refresh your usual diet. To prepare it in your own kitchen, you will need:
- 400 g pork liver.
- 300 g heart.
- 130 g light.
- 130 g unsalted fresh lard.
- 200 g ordinary wheat flour.
- 1 large onion.
- 5 cloves of garlic.
- 1 small carrot.
- 2 eggs.
- 3 tbsp. l. thick non-acidic sour cream.
- Kitchen salt, ground pepper and vegetable oil.
The peeled offal is cut into large pieces and soaked in cold water for a couple of hours. After the designated time has passed, they are passed through a meat grinder along with lard and vegetables. The resulting mass is supplemented raw eggs, sour cream, salt, spices and flour, and then knead intensively. The minced meat is kept at room temperature for half an hour, placed in portions in a hot frying pan and fried in a small amount of refined vegetable oil. They are served 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 poultry giblets, spices and pomegranate. To serve it for a family dinner, you will need:
- 300 g chicken liver.
- 300 g hearts.
- 300 g of ventricles.
- 400 ml pomegranate juice.
- 4 onions.
- 4 cloves of garlic.
- 2 pods of hot pepper.
- 1 handful of pomegranate seeds.
- Kitchen salt, vegetable oil, herbs and suneli hops.
This is one of the most simple recipes. You can see a photo of a liver dish just above, but now let’s figure out the sequence in which Georgian chefs prepare it. The washed offal is cut into small 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 passed, pre-sautéed onions, salt and spices are added to a common frying pan. After a couple of minutes, all this is supplemented with garlic, hot pepper and the remaining juice. After another quarter of an hour, the finished dish is sprinkled with chopped herbs and pomegranate seeds.
Roast lamb offal
A liver dish made according to the method described below turns out to be very aromatic and tasty. It goes equally harmoniously with porridge, pasta, potatoes and just a piece of fresh bread. To test this for yourself, you will need:
- 1 kg of lamb offal (heart, kidneys, liver and lungs).
- 3 onions.
- 2 tbsp. l. khmeli-suneli.
- Salt, ground pepper and vegetable oil.
This is one of the easiest dishes to prepare. Lamb liver is cleaned of everything unnecessary, thoroughly washed, dried, cut and placed in a deep container. Salt, spices and chopped onions are also poured there. Cover all this with a lid and leave for three hours in any cool place. At the end of the designated time, the giblets are wrapped in foil and baked at moderate temperature for twenty-five minutes.
Liver pancakes
Ruddy and very aromatic pancakes made from giblets can easily claim the title of the most popular liver dish. They are loved by big and small eaters alike and make a great lunch replacement if desired. To fry them for yourself and your loved ones, you will need:
- 600 g beef liver.
- 1 onion.
- 1 egg.
- 2 tbsp. l. regular flour.
- Kitchen salt, 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 salt, and then mixed and placed in portions into a heated, greased frying pan. The browned pancakes are briefly simmered under the lid and served with sour cream.
Liver paste
This tender and satisfying liver dish has a smooth, creamy texture and is an excellent substitute for store-bought counterparts. It can be a spread for buffet sandwiches or a filling for tartlets. To prepare it at home, you will need:
- 100 g lard.
- 100 g butter.
- 1 kg pork liver.
- 3 onions.
- 1 bay leaf.
- Salt, fresh dill and ground pepper.
The liver is soaked in cold water, cut into small pieces and fried in half the available lard. After a quarter of an hour, the contents of the pan are seasoned with bay leaf, salt and spices and cooked for another ten minutes. After the designated time has passed, chopped onions, sautéed in the remaining lard, are poured into the liver. All this is simmered until tender, combined with herbs and butter, cooled and processed in a blender. Store the pate on the refrigerator shelf in an airtight container.
Spring rolls
This hearty and beautiful liver dish can be prepared especially for family holiday. To do 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. Sahara.
- 1.5 tbsp. l. salt.
- ¼ tsp. soda
- Vegetable oil.
First you need to do the pancakes. To prepare them, the egg is combined with kefir, salt, sugar and flour. The resulting mass is diluted with boiling water, in which soda has previously been dissolved. Mix everything well, pour it in portions into an oiled frying pan and fry thin pancakes. Each of them is filled with a filling of chopped boiled liver, combined with sautéed onions and spices, and then wrapped in a tube or envelope and served, having previously been browned in a frying pan.
Vareniki
This simple but very tasty dish of offal and dough will definitely appeal to lovers of traditional Ukrainian cuisine. It is equally suitable for both children's and adult menus, which means that you can feed your family with it. To prepare it at home, you will need:
- 350 g offal.
- 2.5 cups bread flour.
- 1 glass of kefir of any fat content.
- 1 egg.
- 1 onion.
- Salt, pepper, water and vegetable oil.
First you need to make the dough, which will later become the basis for the dumplings. A salted beaten egg is combined with kefir, a tablespoon of vegetable oil and flour. Everything is vigorously kneaded, covered with food grade polyethylene and kept in a cool place for a short time. Literally after a quarter of an hour, the dough is divided into parts, rolled out into a thin layer and cut into circles. Each of them is filled with offal, ground with onions, salt and spices, decorated in the form of dumplings and cooked in boiling water. The finished dish is served hot, first sprinkled with sour cream or flavored with fried onions. If necessary, raw dumplings can be stored in the freezer.
And from liver. Experienced housewives have their own ways of preparing liver filling for homemade pies. The ingredients are usually selected depending on what was on the market today - pork or beef offal and their ratio varies differently. Then the miracle of cooking begins: the giblets are boiled, stewed and fried in butter, and spices and seasonings harmoniously combine all the products into a delicious liver filling. If desired, you can add fresh herbs, boiled eggs, rice or mushrooms.
To prepare liver, according to our recipe, we take beef offal - heart, liver and lungs. All ingredients are boiled, chopped using a meat grinder, seasoned with spices and additionally stewed with broth.
Required ingredients:
- 1.5 kg. beef liver;
- 1.5 kg. beef lung;
- 1 heart (about 500 g);
- 2 – 3 onions + 2 tbsp. spoons of vegetable oil;
- 1 glass of milk;
- 3 bay leaves;
- salt and ground pepper to taste.
How to properly prepare liver:
Rinse the beef liver in warm running water and dry with a paper towel. Cut the liver into large pieces and immediately trim off any excess veins.
Pour milk over the liver pieces and leave for 30 - 40 minutes.
While the liver is soaking, work on the remaining giblets. Rinse the lungs, cut into smaller pieces to make it easier to boil and remove all large tracheas with a sharp knife. Cut the heart in half and rinse.
Now all the prepared giblets need to be boiled in salted water. You can boil everything at once in one pan, but it’s better to use different ones - it will be more convenient. So, bring three pans with a small amount of water to a boil, add salt and place the giblets in them - the liver in one, the larger lungs in the other, and the heart in the smallest one. Add one bay leaf to each pan.
According to cooking time: cook the liver for 20 minutes, from the moment of boiling. The heart and lungs are cooked for 1.5 hours, also from the moment of boiling, over medium heat with the lid ajar. Remove any foam that appears periodically during cooking with a spoon.
Roughly chop two or three large onions and fry in vegetable oil until golden brown. If desired, you can take more onions; many cooks prefer a 1:1 ratio of onions to liver - this is a matter of taste. Place the finished boiled giblets into cups.
Prepare a meat grinder. Remove the film from the pieces of boiled liver; it now comes off easily. Pass all the giblets and fried onions through a meat grinder.
Mix the finished liver with your hands. Do not pour out the broth in which the giblets were cooked, leave a little for stewing the liver. I don’t need all the liver today, so I put half of it in bags and froze, you can do the same.
Place the remaining half of the liver in a heated frying pan, pour in one glass of broth, add salt and ground pepper to taste and simmer for about 15 minutes, stirring occasionally. If desired, you can add a little butter to the stewed liver.
Cool the finished liver filling for pies and pancakes and start baking.
If you use defrosted liver, be sure to simmer it in a frying pan with butter and add a small amount of meat broth. You can prepare a concentrated broth from briquettes. This will give a delicate and pleasant taste to the liver filling.
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