How about a delicious liver soufflé with carrots and onions? Let me guess: you don't really like liver. Well, you are not alone. Well, people do not have a special sympathy for the liver, because its taste, to put it mildly, is specific. I, unfortunately, also do not include myself in that category of people who wholeheartedly love this product. But on the other hand, I know how to cook it, so that even an ardent liver hater flares up to this healthy offal with the brightest gastronomic feelings. And if I was wrong, and you are really ready to always eat the liver in any of its culinary manifestations, then you will definitely want to cook the liver soufflé in the oven according to the photo recipe below.

I will warn you right away that we will not touch the molecular cuisine, so the taste of the liver will not go anywhere, but it will acquire a special facet that will allow you to reconsider your views in relation to it. Here we go?

To make chicken liver soufflé, use the following products

How to cook liver soufflé in the oven with carrots and onions

Chicken liver is more tender than pork or beef and, moreover, it has practically no characteristic smell, so it does not need to be soaked, the film should also be removed. In a word, dancing with a tambourine is cancelled. Just rinse the product well and cut off the fat (if any). Then kill the liver with a blender or pass through a meat grinder. Add milk.
Grate or cut the carrots into strips, of course, before washing and cleaning it.
Onion for chicken liver soufflé cut into small cubes. If desired, the onion with carrots can be fried, but if you are preparing a liver soufflé for children, it is better not to do this.
Add chopped onions and carrots to the main mass and mix. Thanks to vegetables, chicken liver soufflé will become more juicy and acquire a multifaceted unusual taste.
Separate eggs into yolks and whites. Separately, beat the yolks with a pinch of salt until light foam. For this purpose, a hand whisk or a regular fork is perfect.
Add the rest of the salt to the proteins and beat them until a strong foam. Here you will have to resort to the help of a mixer.
Add the beaten yolk mass, sifted flour and pepper to the liver, mix well, avoiding the appearance of lumps.
The last stroke left on our delicious canvas is to introduce whipped squirrels. Add the protein mass to the liver and gently mix with a spatula with movements from the bottom up.
Now the liver soufflé with carrots and onions is completely ready for baking. In terms of density, the "dough" should be slightly thinner than the dough for pancakes. Pour it into a mold (if it is not silicone, then grease its inner surface with oil and sprinkle with flour). Preheat the oven to 180 degrees and put the form with the future soufflé there. If your oven does not throw out tricks with sudden temperature changes, then with a clear conscience you can devote 40-45 minutes to yourself or other dishes.
Having pulled out a tender dish, covered with a ruddy crust, from the mold, it can immediately be cut into portions with a sharp knife and served with a light side dish and vegetable salad.

And the cooled casserole just asks for a slice of bread to turn into mouth-watering sandwiches, from which you can’t even drag someone by the ears who just a minute ago “couldn’t stand the liver” (tested and proven). I wish you culinary victories and grateful tasters!

I want to give you a recipe liver soufflé"Kindergarten", I'm sure the kids will not leave him unattended! The recipe for such a delicious liver soufflé can be found on the menu of preschool institutions.

Everything is very affordable and simple, you can cook this dish at home for your kids! And you can bake for yourself, it’s very useful, so I recommend it!

Ingredients for liver soufflé "Kindergarten"

500 grams of liver (beef or pork, chicken can also be used);

2-3 pieces of business loaf;

100 ml of milk;

1 head of onion;

salt, butter.

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COOKING:

This dish is very easy to prepare. Let's start with the liver...

We wash, cut into several pieces (in order to cook faster), cook until tender.

After boiling water, it will take 30-40 minutes.

We cool the finished base of our dish. If there are films, cut them off. We pass the liver for the soufflé through a meat grinder.

I used a food processor and it grinds it up nicely too. You can also grind it in a blender. Or in extreme cases, grate.

Onions can be added as desired. But I will say right away, with it it turns out more fragrant and tastier. If the kids are not quite small, feel free to add! We twist it in a meat grinder.

Pour the milk over the loaf, let it soften a little. Chop like an onion.

Mix all the ingredients, salt. If the stuffing is a little dry, you need to add more milk. You can also add butter if you wish. But I don't do that so it's not too greasy. And if you want, add 70 grams.

Lubricate the baking dish with vegetable oil first.

Put the resulting mixture into a baking dish.

We bake from 15 to 25 minutes in the oven at a temperature of 180-200 degrees.

When a beautiful slightly baked crust has formed on the liver souffle, turn off the oven and grease the top with butter.

Ingredients

• chicken liver - 500 g;
• eggs - 3 pcs.;
• kefir - 100 ml;
• onion - 1 pc.;
• flour - 60 g;
• butter - 30 g;
• salt - to taste.

Cooking time - 1 hour.

Yield - 6 servings.

As you know, the liver is a very useful product, which is desirable to include in the diet of baby food. In order for the liver dish to bring the greatest benefit, we recommend baking liver soufflé, as in kindergarten, a step-by-step recipe for which is given below. However, some children have milk intolerance, so we advise you to cook liver soufflé, as in kindergarten, not according to the classic recipe (which uses milk), but to replace this ingredient with kefir. This does not affect the taste: the soufflé is very tasty and tender.

How to cook liver soufflé in the oven - step by step recipe with photo

First you need to prepare all the products listed in the ingredients. Kefir can be taken in any fat content. In addition to onions, carrots can also be added if desired. If you are making liver soufflé for older children, you can add some spices, such as ground pepper, curry, or whatever you like.

Rinse the liver and scroll through a meat grinder or chop in a blender. Peel the onion and grind it too. Separate the yolks from the whites. Put the yolks into the minced meat.

Mix everything well. Pour salt, flour and pour in kefir. Mix everything until a homogeneous mixture without lumps is formed.

Pour a pinch of salt into the proteins and beat them with a mixer until a state of stable foam. Checking the condition of whipped proteins is quite simple: if the container with snow-white foam is carefully turned over, then this foam will not spill out. Place the beaten egg whites in the minced liver, then mix gently. The mixture is quite liquid.

At this stage, you can already turn on the oven and leave it to warm up to 180 degrees. Grease a suitable-sized form with a small piece of butter (it can be pre-paved with baking paper, which must also be greased with butter). You can also use silicone molds for cupcakes (they do not need to be lubricated with anything). Pour the prepared mixture into the mold.

Place the mold in the oven and bake the soufflé for 40 minutes. If the souffle is laid out in small molds, then 25-30 minutes is enough. After the end of the baking time, remove the form with the finished product from the oven and grease the top with the remaining butter. When the soufflé has cooled down a bit, you can transfer it to a dish, cut into separate pieces and put on the table.

Soufflé from the liver in the oven, the recipe with a step-by-step photo of which is described above, goes well with herbs, vegetables and various side dishes. You can also spread it on bread and make sandwiches.

We wish you all bon appetit!

Whatever vegetarians say, meat is one of the most useful and necessary foods for a person. Meat and meat products contain protein, and, consequently, essential amino acids, which are not found in vegetables, fruits and cereals. Of course, we are not talking about industrial sausages or sausages, but about a real product. But if you do not like pork or chicken, you may well replace the meat with offal. Not everyone knows that chicken or pork liver is much superior in quality to meat, and at the same time it is a less high-calorie and fatty product.

The liver is delicious on its own - stew it with onions and serve with a side dish. But a much more interesting and tasty dish would be liver soufflé. It is not a shame to present such a dish to distinguished guests, and put it on a festive table.

Liver soufflé - preparing food and dishes

Whatever liver you take to prepare the dish, you must first wash it, cut out films and tubes, and then cut it into pieces. In any case, the liver will be crushed with a blender.

In addition to offal, you will need egg white, vegetables and oil. Liver soufflé can be baked in any shape, but the most ideal baking container is a rubber silicone mold. In it, the soufflé will not burn, and getting it after cooking will be as easy as shelling pears.

Liver soufflé recipes:

Recipe 1: Liver Soufflé

The easiest soufflé recipe is a liver, some soft buns and an egg.

Required Ingredients:

• 300 grams of liver
• 2 eggs + 1 protein
• 1 bun (70-100 grams)
• 100 ml milk
• Seasonings to taste

Cooking method:

1. To make the soufflé tender and light, the whites must be beaten separately from the rest of the ingredients. Separate them and put them in the refrigerator for a few minutes.
2. Divide the bun into pieces and fill with milk. Leave to soak for five minutes.
3. Cut the liver into pieces, place in a blender, add egg yolks, roll, spices. Grind to a mushy state.
4. The protein must be whipped to a thick foam and introduced into the mass from the liver. It is best to introduce with a wide spatula or a wooden spoon.
5. Pour the liver mass into the mold. The souffle will be baked for thirty-five to forty minutes at a temperature of 180 degrees.

Recipe 2: Liver Souffle with Vegetables

If you are making liver cutlets, be sure to add carrots and onions. A liver souffle with the same ingredients will have an unsurpassed taste, however, at the same time, a more delicate texture.

Required Ingredients:

• 250 grams of liver
• 1 large carrot
• 1 bulb
• 2 eggs +1 egg white
• Spices
• White bun
• Milk 100 ml

Cooking method:

1. The roll should be torn into pieces, pour milk and leave to soften for a few minutes.
2. Separate the proteins - it is best to beat them separately. Let's put them in the fridge.
3. We chop the onion, grate the carrots. Despite the fact that we will grind these products with a blender, such preparation will make the soufflé more tender.
4. We combine the liver, onions and carrots, rolls, egg yolks and spices in a blender bowl.
5. Whisk the whites with a little salt and add to the mass.
6. We spread the liver in molds or in a mold greased with oil, and set to cook for thirty minutes at a temperature of 180 degrees.

Recipe 3: Liver Souffle with Heart

It is known that the liver goes well with the heart. Very often, these offal are sold mixed, and it is for this dish that this combination is best suited. Prepare a liver soufflé with a heart.

Required Ingredients:

• 200 grams chicken liver
• 200 grams of chicken hearts
• 50 grams of oatmeal flakes
• 120 ml milk
• Eggs medium size chicken 2 pieces
• condiments

Cooking method:

1. Pour oatmeal with warmed milk, cover and leave for 10 minutes.
2. Separate the yolks from the whites. Grind the yolks, liver, heart, swollen oatmeal with a blender, adding spices.
3. The protein should be beaten to a dense foam and gradually introduced into the mass with a spoon.
4. Pour the liver mixture into the mold. Cook liver soufflé in the oven at 180 degrees for at least half an hour.

1. If you want to make the dish as fat-free as possible, bake liver soufflé in a slow cooker. Select the "General" (or "Chef" mode, depending on the brand of your multicooker) and cook for 25-30 minutes at a temperature of 160 degrees.
2. What other vegetables can be added to the liver soufflé? The dish will turn out very tasty if you introduce chopped cauliflower, broccoli or blue ones into it.
3. Don't forget the greens! Chop the parsley or dill and add to the liver mass.
4. If your goal is not to make a fat-free soufflé, add a 50-gram piece of butter as one of the ingredients.

And what do you cook from the liver most often? Just fry or maybe in pieces, or do you make pancakes from the liver? Have you ever made liver soufflé? No, this is not a cake, this is a soufflé - tender, tasty. Or maybe you just don't like liver? Well, many do not have much sympathy for her, most often due to the fact that they simply do not know how to cook her deliciously.

But we know how to cook very tasty, and we have already told you about it - liver soufflé. Once you decide to cook and try this dish, you will inflame gastronomic feelings for this offal without a twinge of conscience.

Let's make a reservation right away that the special taste of the liver will not go anywhere, but it will change so much that you like it. For special picks, we recommend using at least chicken liver - it is more tender and not so bright in taste. If only pork liver is at hand, then it must be soaked in milk for a couple of hours.

Liver soufflé tastes like pate, but unlike pate, all the ingredients of this dish are baked in the oven.

Very often, before, a similar dish was prepared in kindergarten; this recipe is well suited for a children's menu. Souffle is soft, it can be served with any side dish, almost any child will not refuse such yummy.

In cooking, you can use a baking dish, a rectangular cake pan. Silicone molds are also suitable.

In addition to cooking in the oven, this liver dish can be cooked in a slow cooker. You can also cook soufflé from the liver and steam, use a slow cooker or a double boiler. The steam version turns out to be dietary, especially suitable for those who have health problems, children and those who are on a diet.

We offer you a basic classic recipe, but be aware that boiled rice, buckwheat, oatmeal, fried mushrooms can also be used in cooking.

Well, are you ready to break your stereotypes about liver dishes? Then go ahead!

Ingredients

• Pork or beef liver - 500 g;
• Carrots - 1 large piece;
• Eggs - 2 pieces;
• Milk in the dough - 100 ml;
• Flour - 4 tablespoons;
• Ground black pepper - to taste;
• Salt - 1 teaspoon without a slide.

How to cook liver soufflé in the oven

Rinse the pork liver well and remove all diapers. You can soak in milk (the recipe does not take into account the amount of milk for this). We do the same with beef liver. But chicken liver requires only trimming fat, if any. And since it does not have a characteristic smell and taste, it needs to be soaked. So we simplify our lives with this type of offal.

We skip the liver through a meat grinder. We skip the carrots. You can also add finely chopped onions to the liver soufflé. It can be further fried.

Add milk to liver. It is best to take high-fat milk for such dishes.

Now add flour.

Beat eggs with salt until foamy.

We introduce the eggs into the liver soufflé. The dough turns out liquid (thinner than pancakes). There is no need to add flour anymore, everything will be baked and will not fall apart.

It is best to take a rectangular shape for a dish, such a shape is easier to use or, for example, put on bread. We cover the form with parchment paper (it is better to additionally grease it with butter or vegetable oil) and pour the dough. Well, a silicone mold is suitable for this purpose. It must also be greased with oil before baking. We bake the soufflé in an oven preheated to 180 degrees for 40-45 minutes.

When the liver soufflé is ready, let it cool completely in the form, and only then take it out. It can be served as an independent snack with any side dish or put on a piece of toasted bread.

Well, what can you call all the tasters, even those who can’t stand the liver, and check. We assure you, the appetizer will be over faster than everyone will find out what it is made of.