Beef liver is a tasty offal that is great for preparing hearty main courses or salads. There are many recipes for salads with liver, but one of the most delicious and juicy is a salad from beef liver with pickled cucumbers, fried carrots and onions.
Fried vegetables add not only satiety to the dish, but also a wonderful taste, and pickled cucumbers add piquancy and juiciness. The main thing about this dish is its ease of preparation. Boil beef liver raw vegetables fry, chop everything, mix with mayonnaise and amazing delicious salad ready. You don’t have to insist on it, but serve it right away. For original taste, sprinkle the vegetables with ground coriander before frying.
Beef liver salad with pickles: step-by-step recipe
Ingredients for 6 servings:
- Chilled beef liver – 300 g;
- Onions – 1 piece;
- Carrots – 1 pc.;
- Pickled cucumbers – 3 pcs.;
- Parsley - 2 sprigs;
- Mayonnaise – 3-4 tbsp. l.;
- Vegetable oil – 3 tbsp. l.;
- Ground coriander – 2 pinches;
- Salt.
Cooking time: 70 min.
How to make a delicious beef liver salad with pickles
We wash the liver and place it in boiling water. Salt, season with bay leaf and ground black pepper if desired. Set the temperature to low, cover with a lid and cook for about 45 minutes. Then remove the broth and cool completely on a plate. To speed up the salad preparation process, the liver can be boiled in advance.
While the liver is cooking, chop the carrots using a Korean carrot grater (when fried, they will retain their shape and look very nice in a salad), and simply cut the onion into half rings.
Place the prepared onions and carrots in the oil in a frying pan, sprinkle with ground coriander and place over medium heat. Add 2-3 tablespoons of water and cook, stirring, until the water evaporates and the vegetables become soft. Salt. It will take about 15 minutes.
Cool the finished vegetables, then squeeze them with a spatula, removing excess oil.
Cut the boiled beef liver into thin slices and chop them into strips. Place in a deep bowl or on a plate.
Place the cooled fried vegetables on top.
Cut the pickled cucumbers crosswise into several pieces, cut them like liver into thin slices and chop into strips. Add to plate with other foods.
We tear off the leaves from the parsley sprigs, chop them finely with a knife and place them together with mayonnaise on a plate. Leave a few leaves for decoration. Do not add salt to the dish and mix well.
Fragrant juicy salad with liver and vegetables, transfer to a flat plate or salad bowl, garnish with parsley leaves and serve immediately. This salad is perfect for main hot vegetable dishes.
Cooking tips:
- The salad will turn out spicy if you add fried vegetables with ground hot pepper.
- The dish will become garlicky pleasant taste and aroma if you add finely chopped garlic to it.
- This salad can be prepared with chicken, turkey or pork liver.
- To add light creamy taste, add together with mayonnaise hard cheese(30-40 g), chopped on a fine grater.
- Pickled cucumbers can be replaced with spicy pickled cucumbers with the addition of vinegar.
Calories: Not specified
Cooking time: Not specified
Liver salad with carrots, onions and pickled cucumber, the photo recipe of which I want to show you, I often cook at home, especially in winter time. When cold winter days arrive, the body rearranges its work to adapt to these conditions. And, of course, we often lack vitamins, useful substances and minerals for the normal functioning of all systems and organs. That is why at this time our appetite increases and we eat more. high-calorie food and forget about diets. In general, there are many variations of this dish. Last time we prepared it with a special presentation and decoration.
I think that this is not so critical, especially if there is no inclination to recruit excess weight. Spring will come, and then we will switch to a different nutrition system, move more and visit more often. fresh air. In the meantime, I’ll tell you how to cook a wonderful homemade salad from the simplest ingredients.
To do this, we need to buy fresh liver. This is not as difficult as it might seem at first glance, you just need to know how to choose the right product. The liver should not be frozen, otherwise it loses its beneficial and gastronomic properties, and in this form it is impossible to determine the degree of its freshness. Of course, we pay attention to the color of the liver and other indicators, because a fresh, healthy liver has a bright color and a uniform structure without visible damage.
For the salad we need to boil the liver to achieve more bright taste. You can add salt and spices to the water in which the liver will be cooked.
Boiled liver goes well with sauteed vegetables, and in order to give the salad some piquancy, add pickles to it. You can dress the salad as follows: sour cream sauce, and just mayonnaise.
- fresh beef liver – 400 g,
- onion – 2 pcs.,
- carrots – 1 pc.,
- pickled cucumber – 3 pcs.,
- sea salt or kitchen salt of medium grinding,
- spices to taste,
- mayonnaise,
- vegetable oil – 20 g.
Step by step recipe with photo:
Preparation:
We wash the fresh liver, remove blood clots and unnecessary films. Then we fill it hot water and cook the liver over a low simmer while adding spices until tender. Cool and cut into slices or strips.
We also recommend trying it with the addition of corn. 
Finely chop the peeled onion into half rings.
Peel the carrots, then chop them using a grater. 
Pour oil into a frying pan, add onions and carrots and saute them until golden brown, but without drying them out.
We cut off the ends of the cucumbers on both sides, then cut them into beautiful strips.
Place sauteed vegetables, boiled liver and cucumbers in a salad bowl, carefully
Mix all ingredients while adding required quantity sauce.
Bon appetit!
Ingredients:
- Chicken liver - 300-400 grams.
- Eggs - 3 pcs.
- Cheese - 150 grams.
- Onion - 1 pc.
- Carrots - 1 pc.
- Pickled cucumbers - 2 pcs.
- Mayonnaise.
How to choose a liver?
Salads with liver turn out tasty, satisfying and healthy, regardless of what type of liver is used: chicken or turkey, pork or duck, beef or even rabbit.
Liver is the most popular and widely used product in cooking; it is easy to prepare, and the number of dishes to which it can be added is simply countless.
The recipe for liver salad will largely rely on the product that is available. Poultry liver is the most tender, so it is best to combine it with cheeses, fruits, leafy greens. And it’s the easiest product to prepare; you just need to rinse and lightly dry the liver, after which you can fry or boil it.
Beef and veal liver are universal, you can cook almost anything with them. meat salad. And here pork liver the most picky, because of its specific smell, the salad will have to be prepared from carefully selected ingredients and a spicy dressing.
Before cooking, it is recommended to beat beef and pork liver and soak it in water or milk for at least an hour, after removing all films. You can also make cod liver salads, complementing them with rice or potatoes, eggs and green peas.
A delicious salad with liver can be prepared from anything: potatoes and mushrooms, onions and carrots, cucumbers and herbs, fruits or berries.
Fans of spicy and savory dishes can try making a salad with liver and Korean carrots or sharp cheese.
Recipes with photos that allow you to cook original salad there is a lot of liver, it can be laid out in layers or served in glasses, just stir or put on lettuce leaves.
Refueling is something that will make even the most simple salads with liver and unique delicacy dishes. Sweet and sour and sour are best suited for such snacks. hot sauces, mixture vegetable oils with balsamic or mayonnaise with the addition of garlic, spices and sour berries.
Preparation
Salad with chicken liver one of the few dishes that can be prepared quickly, does not require large financial expenditures, and absolutely everyone will be satisfied with the result.
- Place the washed liver in boiling salted water and cook for about 20 minutes.
- Also boil hard-boiled eggs and carrots until soft, cool and peel.
- Cut the cooled liver into thin slices or cubes.
- Cut pickled cucumbers (they should be large) into cubes. This liver salad can also be made with pickles.
- Chop the eggs and grate the carrots and cheese on medium or coarse grater.
- Finely chop the onion; if necessary, you can scald it with boiling water to remove excess bitterness.
This is a salad from chicken liver layered, you can see the design idea from the photo; it is better to use a large flat plate for laying out.
First, distribute the liver evenly, place cucumbers on it, grease with mayonnaise (like all subsequent layers of salad), onions and carrots, eggs and cheese. Ready dish Place in the refrigerator for at least half an hour until all layers are well soaked.
Options
There are many recipes for salads with chicken liver. It could be famous liver cake with onions and carrots, as well as more exotic ones with iceberg and bacon. This salad also includes a dressing of vinegar, mustard and sugar, as well as white onions. The liver and bacon need to be fried, pour the dressing directly in the pan and place on lettuce leaves, sprinkled with onion half rings.
Salad with mushrooms and liver is an excellent example of tasty and hearty dish originally from Belarusian cuisine. You can use any liver, and mushrooms can be used either fresh or dried (they must be soaked first).
- You should boil the eggs with potatoes and mushrooms in advance, fry the liver in small quantity butter, cutting it into cubes.
- Salted or pickled cucumbers are cut into cubes, like potatoes, and onions into half rings, eggs are chopped.
- Mix all ingredients, season with mayonnaise, garnish the salad with olives.
The most popular liver salads are prepared with onions and carrots. You can use fresh or pickled onions, sweet red or white, or regular onions.
Fried liver is most often simply mixed with chopped and fried vegetables and seasoned spicy sauce. It can be made from mayonnaise with garlic or herbs. You can also make a salad with liver and Korean carrots by frying only the onions.
Recipes with photos allow you to experiment and prepare all kinds of salads with liver based on many meat snacks or original dishes. You can use salted ones instead fresh cucumbers, replace potatoes with rice, or, in general, with a salad mix. Cranberries and lingonberries added to a dish or sauce will highlight the taste of the main ingredient and make it even more expressive. Cumin, sesame and other additives will also only enrich the dish.
In our kitchen, by-products are not used as often as fresh meat, and in vain. Dishes made from offal are tasty and satisfying. The most used popular product from this group is pork liver. It can be fried, stewed, boiled, baked, prepared soufflés, pates. Today I propose to prepare a salad with pork liver, pickles and onions, which will become tasty addition homemade lunch or dinner, or maybe festive table. View detailed recipe with a photo and please your loved ones with a delicious salad.
Taste Info Holiday salads
Ingredients
- Pork liver 200 g;
- Purple onion 180 g;
- Carrots 200 g;
- Pickled cucumbers 200 g;
- Potatoes 180 g;
- Sunflower oil 2 tbsp;
- Salt to taste;
- Ground black pepper to taste;
- Mayonnaise to taste;
- Sugar to taste;
- Apple vinegar 1-1.5 tbsp;
- Bay leaf 1 PC.
- black pepper peas 3-5 pcs.;
- Allspice 3-5 pcs.
How to prepare pork liver salad with pickled onions and pickles
Let's start cooking with preparation pork liver. It is better to buy a chilled product from a trusted butcher. Before cooking, rinse the liver well in running water and dry with paper towels. With a sharp knife remove vessels, bile ducts, fat accumulations. Cut into small pieces and soak in milk or water for a couple of hours. After an hour, drain the liquid and add fresh liquid. Thus, finished product it will be more tender. Boil water in a saucepan, add a little salt and lower the liver. If the pieces are large, cook for 40-45 minutes. Cook small slices for about 20-25 minutes. Remove the boiled liver from the boiling water and cool.
For the salad, use purple or onion. For the salad you need pickled onions, let's prepare them.
Purple onions have less bitterness. Cut into small cubes. Place in a deep container. Add granulated sugar to taste, Apple vinegar. Stir and leave for 15-20 minutes. Before use, drain off any unnecessary juice that has formed after marinating.
Peel the carrots, rinse and dry. Cut into thin strips, long or short. Grate the carrots on a regular coarse grater or on a special grater for Korean carrots. Fry over low heat until soft. At the end of frying, add salt and pepper to taste and cool.
Grind the pickled cucumbers to the size of small pieces. Instead of pickled cucumbers, you can use pickled or pickled cucumbers, and you can also use canned zucchini.
Cut the cooled pork liver into small pieces.
Boil the washed potatoes, straight with the skins, in salted water. Cool, remove the peel, chop finely.
The salad can be served in a salad bowl or placed in layers: potatoes, pickled onions, pork liver, pickled zucchini, fried carrots. Lubricate all layers with mayonnaise and season with spices where necessary.
Layered salad with pork liver, cucumbers and pickled onions is ready. Decorate as you wish and serve. Bon appetit! 
Step 1: prepare the liver.
First, thoroughly rinse the beef liver from blood clots, then put it in a deep bowl, fill it with running water so that it is 3-4 centimeters higher, and soak it for 30 minutes. Due to this process, this product will get rid of the slight inherent bitterness and will also become softer.Step 2: cook beef liver.
Then we wash the liver again and dry it with paper kitchen towels, put it on a cutting board and, helping yourself with a sharp kitchen knife, remove the film from it.
If desired, cut the offal into small portions or immediately place it as a whole piece in a medium-sized saucepan and fill with about two liters of purified cold water.
Place the liver on medium heat and after boiling, cook until fully cooked. 30 minutes, periodically removing the red-gray foam from the surface - coagulated protein with blood. Then season it with salt and keep the liquid bubbling gently 10 minutes more and turn off the stove. After this, use a slotted spoon to move this ingredient into a deep plate and cool near the slightly open window until room temperature.
Step 3: prepare chicken eggs.
We don’t waste a minute while the offal cools down; using a soft kitchen sponge, we rinse chicken eggs. Why do this? So that during heat treatment, microbes located on the surface of the shell do not penetrate the protein through the opening pores.
Step 4: Boil chicken eggs.
Next, transfer the chicken eggs into a small saucepan and fill them with purified water 3-4 fingers above their level. Add a couple of tablespoons of salt there, as well as 9% vinegar and put on medium heat. After boiling, cook the eggs hard 10–11 minutes. Then, using a slotted spoon, move them into a deep bowl with ice water and cool completely.
Step 5: prepare the boiled ingredients and other products.
In the meantime, use a canning key to open a jar of cucumbers and take out the green beauties from there, if they are very large, you can have one, if they are smaller, then two. We dry them, place them on a clean board and chop them like julienne or grate them on a coarse grater.
Cut off the paraffin crust from the hard cheese and grind it in the same way as the previous ingredient.
We clean the cooled chicken eggs from their shells, wash them to remove any fragments, dry them and chop them together with the boiled liver into cubes or strips on a new board.
Then we put the rest on the countertop necessary products, as well as spices and proceed to the almost final step.
Step 6: bring the salad with liver and cucumbers to full readiness.
We transfer all the cuts into a deep bowl, that is, chopped liver, eggs, cucumbers and hard cheese. Season them to taste with salt, black ground pepper, mayonnaise and a tablespoon mix until homogeneous consistency. The salad is ready, you can taste it!
Step 7: Serve the salad with liver and cucumbers.
Salad with liver and cucumbers is served immediately after cooking at room temperature, either as an appetizer or for lunch as a second main course. It is served in dishes specially designed for this purpose or in portions on plates, optionally garnished with fresh dill, parsley, cilantro and green onions. This dish does not need any additions, except perhaps a piece of fresh bread. Cook with pleasure and enjoy delicious food!
Bon appetit!
Some housewives prepare a sour cream-mayonnaise mixture in a 1:1 ratio and season it with one or two cloves of garlic squeezed through a press;
Very often, boiled carrots are placed in this salad, which are cooked simultaneously with the liver or separately, fried in butter;
An alternative to beef liver is pork or chicken, but do not forget that the way they are processed, as well as the cooking time, are different;
If desired, you can add a little finely chopped onions, canned corn, peas, fresh salad pepper;
If you replace the pickled cucumber with a fresh one, you will get a completely different dish, but its taste will also be very pleasant.
