What is a liver - step by step recipes for cooking dishes from pork, beef or chicken with a photo. Collection of recipes and dishes from beef offal

There are many recipes using liver: in home baking, soups, dumplings, etc. What is a liver - even novice cooks know. Offal of domestic animals (cows, pigs) is fried in olive, vegetable or butter, boiled, stewed, seasoned with spices. Scrolling the cooked offal through a meat grinder, they get delicious liver fillings for pies that will impress any gourmet. Liver is much cheaper than meat, but often surpasses it in nutritional value.

What is liver made of?

Liver is the insides poultry(ducks, geese, chickens, turkeys), which are often referred to by the term "offal", and domestic animals (pigs, cows, sheep) used in cooking. Offal such as diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys are suitable for cooking. The use of these organs for cooking homemade soups, dumplings, fritters significantly reduces the cost of food, while maintaining nutritional value, even exceeding it in comparison with meat dishes.

Different parts of the liver have a certain nutritional value. For example, for 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, pork liver, rich in trace elements, especially iron, which has a beneficial effect on the blood-forming organs, you can forget about low hemoglobin. Care should be taken to offer dishes with liver to the elderly due to the increased content of vitamin D in liver mince, which is harmful to the body of the elderly, but beneficial to children. Leaver consists of:

  • liver;
  • kidneys;
  • hearts;
  • lungs;
  • trachea;
  • diaphragms;
  • stomach (abomasum, mesentery);
  • udder.

Leaver homemade in cooking

How to cook beef or pork liver? Internal organs for liver minced meat (heart, kidneys, liver, lungs) boil in lightly salted water with one bay leaf until tender (it is better to cook offal separately). After boiling water, the offal is boiled 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 scrolled through a meat grinder with fried on vegetable oil onions and carrots. The minced meat is kneaded with hands, adding salt, ground black pepper to taste, a little broth in which the offal was cooked. Store the workpiece in a cold place in glass containers, jars, watering with fat melted from lard (lard).

Liver is ideal as a filling for dumplings, pancakes, pies, cold and hot snacks. What is prepared from offal:

  • abomasum (stomach), udder, heart are used for Azerbaijani khash, Polish flaki soup;
  • kidneys are suitable for cooking second courses, soups, hodgepodges;
  • pates are often prepared from the liver, the second fried foods, canned food;
  • stewed dishes of national Belarusian, Russian cuisine with porridges are prepared with mesentery;
  • from pork diaphragm, fat, kidneys, liver, heart, lungs are prepared meat snack saltison - an analogue of the German brawn;
  • liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.

liver recipes

Not only the nutritional value liver is important in cooking, but also the budget of dishes, a variety of recipes. Offal is fried, stewed, boiled, supplemented with spices, seasonings that give a unique piquancy to food. You can add mushrooms, finely chopped greens, fried onions, rice, hard-boiled chicken eggs to the filling. By-products are subjected to different types of heat treatment:

  • The liver is boiled with bay leaf, fried with spices (rosemary, zira, coriander).
  • Before use, it is recommended to blanch raw pork liver (by cutting large pieces, boil for about 6 minutes in salted water, rinse with clean cold water). Thanks to this method, the liver stops bitter, becomes tender, juicy.
  • Second courses, which include vegetables and flour (blank, scars, flasks), are prepared with the udder, stomach, heart, while 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, in stew - for main courses.

Naval pasta

  • Time: half an hour.
  • 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 giblets saturate the pasta with an inimitable tart aroma. If the smell, the taste of lamb is unusual, the use of pork or beef entrails is allowed. Naval pasta is prepared from a 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 giblets (heart, lungs, liver) - 0.5 kg;
  • large onion - 2 pcs.;
  • garlic - 3 cloves;
  • butter, olive oil - 30 g each;
  • salt - to taste;

Cooking method:

  • Boil pasta in salted water in the usual way, drain in a colander, rinse. Let the water drain.
  • Offal cooked in clean salted water (cook after boiling, periodically removing the foam, should be 40-45 minutes), cool, pass through a meat grinder.
  • Finely chop the peeled onion and garlic, pour into a pan with hot olive oil, sauté until softened for 4-5 minutes over low heat.
  • Add minced offal to the fried onions with 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 liver minced meat in a large frying pan or saucepan, mix thoroughly.

    • Rustic pies

    • Time: 2 hours.
    • Servings: 12 persons.
    • Calorie content of the dish: 183 kcal.
    • Purpose: lunch, afternoon snack.
    • Cuisine: Russian.
    • Difficulty: medium.

    Delicious liver pies are perfect for a hearty breakfast, lunch with broth or just as afternoon snack. If the dough is kneaded with live yeast, then it is better to put it overnight, “fast” yeast will reduce the time by 4 or more hours. If desired, diversify the liver filling by adding crushed hearts and lungs. Hearts, liver, ventricles of birds (turkeys, chickens) cook even faster, they are also suitable for rustic pies.

    Ingredients:

    • flour - 700 g;
    • milk - 500 ml;
    • beef liver - 1 kg;
    • egg - 1 pc.;
    • carrots - 1 pc.;
    • onion - 2 pcs.;
    • butter - 20 g;
    • vegetable oil - 6-7 tablespoons;
    • yeast - 9 g;
    • sugar - 3 tablespoons;
    • salt - 1.5 tsp;
    • ground black pepper - to taste;

    Cooking method:

  • The preparation of the dough takes 50-75 minutes. Yeast is added to slightly warmed milk (it is better to use instant ones), 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 composition, gradually pour in the dough, bring to a homogeneous consistency.
  • Add 2.5 tbsp to the dough. vegetable oil, knead.
  • Cover bowl with dough cling film, leave on the table for an hour.
  • The preparation of the filling begins with boiling beef liver without salt. Dip the liver, well washed and cut into medium-sized pieces, into a saucepan with cold water, after boiling, cook for 35 minutes, periodically removing the scale that appears. Grind the cooled liver with a meat grinder or blender.
  • In a hot frying pan, adding vegetable oil, fry chopped carrots and diced onions for 5-6 minutes, butter is introduced before the end of frying.
  • Thoroughly mix the chopped liver, roasted carrots and onions, ground pepper, salt.
  • After oiling the countertop, roll small balls of dough, put on the table for 6 minutes.
  • Having rolled the balls into cakes up to 1 centimeter thick, put the filling in the middle, tightly fasten the edges with your fingers.
  • Spread the formed pies on a pre-oiled baking sheet at a distance of up to 2 cm from each other, seam down.
  • Lubricate the surface of the pies with a raw egg, leave on a baking sheet for ten minutes.
  • Bake pies for a quarter of an hour in a preheated oven at a temperature of 200 degrees.

    • Vareniki

    • Time: 2.5 hours.
    • Servings: 12 persons.
    • Calorie content of the dish: 235 kcal.
    • Purpose: lunch, dinner.
    • Cuisine: Ukrainian.
    • Difficulty: medium.

    Very tasty, juicy dumplings are obtained stuffed with a mixture of offal: liver, lung, heart. Buds can give a specific flavor that not everyone likes, so it's best not to use them. Liver filling can be purchased in advance, or by frying offal with salt and black ground pepper, grind them with a blender. Due to kefir or fermented baked milk, the dough turns out to be very tender, plastic, 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 bulb - 1 pc.;
    • vegetable oil - 2 tablespoons;
    • salt - 1 tsp;
    • ground black pepper - to taste;
    • water for cooking;
    • sour cream - 2 tbsp.

    Cooking method:

  • Fresh egg beat with salt with a whisk for about a minute.
  • Adding kefir or ryazhenka to a bowl with a beaten egg, 1 tbsp. vegetable oil, mix until smooth.
  • Pour pre-sifted flour, knead the dough of high density. Cover the bowl with cling film, let the dough stand in the cool for a quarter of an hour.
  • Roll out with a rolling pin ready dough into a layer 1.5-3 mm thick, cut out circles with the edge of a glass with a diameter of 5-7 cm, pressing on the dough.
  • Gently place 1 tsp. a spoonful of liver minced meat in the center of the cut out circles, carefully fasten the edges so that the dumplings do not stick together during cooking.
  • Put the blanks on a floured cutting board, leave in the freezer for a quarter of an hour.
  • Boil frozen semi-finished products by dropping them into boiling, lightly salted water for 7 minutes after boiling.
  • Put the diced onion into a hot frying pan, fry for a minute. Fry the finished dumplings for two minutes, placing them in a pan with onions.
  • Served with sour cream.

    • Pancakes with liver

    • Time: 1 hour..
    • Servings: 5 persons.
    • Calorie content of the dish: 140 kcal.
    • Cuisine: Russian.
    • Difficulty: easy.

    Recipe custard pancakes suitable for housewives who love satisfying, healthy, varied feeding of households. Pork liver filling can be supplemented with other insides: 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 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;
    • onion - 2 pcs.;
    • salt - 1.5 tbsp;
    • soda - ¼ tsp

    Cooking method:

  • Beat with a whisk a raw egg, kefir, salt, granulated sugar.
  • Gradually add the sifted flour, stirring constantly. Bring the dough until smooth.
  • Pour soda into a glass of boiling water, stir, gently but very quickly add to the dough, mix.
  • From ready dough fry pancakes.
  • Mix the boiled liver, chopped onion, salt, grind the composition with a blender. Fry the resulting mass over medium heat in a dry frying pan for a minute or two, stirring occasionally.
  • Fill pancakes liver filling: putting one tablespoon of the mixture on the edge of the pancake, close the edges over the filling, roll into rolls.
  • Pancakes with liver can be served at the table, lightly fried in a pan until golden brown.

    • Solyanka

    • Time: 4 hours.
    • Number of servings: 6 persons.
    • Calorie content of the dish: 201 kcal.
    • Purpose: lunch, dinner, first.
    • Cuisine: Russian.
    • Difficulty: high.

    Solyanka is by no means an everyday dish, budget option it's hard to name it. With the preparation of such a soup, you can please the family gathered for a festive dinner. The soup is thick, rich and warming. The spicy sour-salty taste is especially liked by men. The recipe for such a hodgepodge will take pride of place in the cookbook of the hostess who loves to pamper the 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;
    • pickled cucumbers barrel - 3 pcs.;
    • cucumber pickle - 100 ml;
    • capers - 50 g;
    • tomato paste - 2 tablespoons;
    • 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 along in cold water for at least 3 hours, boil in clean salted water.
  • Boil washed, aged 2-3 hours in clean water udder.
  • Cool the boiled tongue until ready, peel it.
  • Boil the broth on smoked ribs and meat bones, strain, separate the meat from the bones.
  • Cut into strips boiled offal (tongue, udder, heart, kidneys), meat.
  • Heat a mixture of butter and olive oils, add onion cut into half rings, fry for 1-2 minutes. Add tomato paste, stir, sauté for 7 minutes.
  • Peel the pickled cucumbers from the peel, large seeds, cut into strips, add to the onion with tomato paste, fry for 2 minutes. Having added the brine, simmer under the lid over low heat for a quarter of an hour.
  • On a mixture of olive and butter fry meat products. When they brown to golden brown, combine with meat broth, onion sauté, capers, olives, allspice. Add salt if necessary, cook for 2-3 minutes over medium heat.
  • Solyanka should be served with a slice of lemon, sour cream, finely chopped greens.

    • Pate from pork liver

    • Time: 5 hours 40 minutes.
    • 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 served in tartlets, puff baskets, on crackers, toasts, decorated with mayonnaise, herbs. Some housewives, when making pate, additionally add garlic, carrots, and favorite spices to the mass. An important condition for perfect taste is a fresh, red-brown liver without bile ducts or blood clots. Milk with sugar, in which it can be soaked, will give a special tenderness to the liver.

    Ingredients:

    • pork liver - 1 kg;
    • lard - 100 g;
    • onions - 3 pcs.;
    • butter - 100 g;
    • Bay leaf- 1 PC.;
    • ground black pepper - 1/3 tsp;
    • dill - 1 bunch.

    Cooking method:

  • Soak pork liver in cold water or milk for about 4 hours before using, periodically replacing the water.
  • Fry the liver cut into small cubes in a pan with 50 grams of lard for about 15 minutes, until the reddish juice ceases to stand out. Add ground pepper, parsley, cook over low heat for about 10 minutes.
  • Melt the remaining half of the lard in a pan, fry the onion cut into thin half rings in it until golden brown.
  • By combining the liver with onion frying, simmer until tender.
  • After turning off the heat, add finely chopped dill to the liver, add butter, mix thoroughly.
  • Cool the mass, pass at least two times through the fine grate of a meat grinder or chop with a blender, mix.
  • Store the pâté in the refrigerator using a closed glass dish or container.

    • Liverwurst

    • Time: 3 hours.
    • Servings: 12 persons.
    • Calorie content of the dish: 326 kcal.
    • Purpose: breakfast, lunch, snack.
    • Cuisine: European.
    • Difficulty: high.

    Home liverwurst boiled is served with a side dish as a second course or cut into sandwiches. It will delight household members with a delicate meat aroma, excellent taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is a classic, if desired, such a composition can be diversified with pork, veal, beef liver.

    Ingredients:

    • boiled liver - 2 kg;
    • cleaned intestines - 5 pcs. 6 meters long;
    • eggs - 16 pcs.;
    • onion - 3 pcs.;
    • sour cream - 500 g;
    • salt - to taste;
    • seasoning - to taste.

    Cooking method:

  • Boil liver in lightly salted water. For sausage, a mixture of kidneys, lungs, liver, heart is suitable.
  • Peeled onion, cut into cubes, combine with liver, pass through a meat grinder twice (so the consistency of the sausage will turn out to be homogeneous).
  • Add the eggs to the liver mince, mix thoroughly with your hands.
  • Put sour cream, favorite spices, salt if desired, mix.
  • Tamp thoroughly washed intestines with liver filling, tying the ends of the sausages with knots.
  • Boil sausages until tender for 60 minutes over low heat. If you plan to bake or fry products, then the cooking time can be reduced to 40-50 minutes.

    • Potato rolls with liver

    • Time: 5 hours.
    • Servings: 16 persons.
    • Calorie content of the dish: 233 kcal.
    • Purpose: lunch, afternoon snack, dinner.
    • Cuisine: Russian.
    • Difficulty: high.

    Cooking potato rolls with liver will take a lot of time, this recipe cannot be called simple, but the result will surely please the hostess. Yeast dough on mashed potatoes combined with liver filling will create a feeling of a festive dinner. Rolls are tasty, appetizing, satisfying, beautiful. They are not ashamed to offer guests as a main dish.

    Ingredients:

    • liver - 2 kg;
    • mashed potatoes- 400 g;
    • potato decoction - 200 ml;
    • eggs - 2 pcs.;
    • flour - 650 g;
    • onion - 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, sugar into warm potato broth, 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, start kneading the dough.
  • Pour in vegetable oil, knead the dough, adding flour as needed, until the dough is soft, smooth, pliable.
  • Leave the dough in the bowl for about 2 hours.
  • When the initial volume of the dough increases by approximately 2-2.5 times, it should be kneaded, put on a floured countertop, divided into 4 parts, run in a little, leave for 5-7 minutes.
  • Boil the washed liver (heart, liver, lung) until cooked, cool, chop with a blender or through a meat grinder.
  • Fry the peeled, diced onion in a pan with vegetable oil until golden brown. Turn off the stove, add butter. Stir. Mix the cooled onion mass with chopped liver.
  • Roll out the dough in the form of a rectangle, place the minced meat from the larger edge, roll up.
  • Leave the twisted rolls on an oiled baking sheet, brush with an egg after 20 minutes, place in the oven, bake for 40 minutes at 190 degrees.
  • Let the finished rolls cool under a clean waffle towel, cut. Serve cold or hot.

    • Liver fritters

    • 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, thanks to onions they turn out fragrant, juicy. Such food will appeal to children, enrich the daily diet of those who do not really like the liver in pure form but suffers from a lack beneficial trace elements 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 cooked, cool.
  • Peel the onion, pass the liver through a meat grinder, beat in the egg, add flour, salt, mix thoroughly.
  • On a hot frying pan with vegetable oil, spread the mass with a tablespoon.
  • After frying the pancakes on both sides until cooked, pour a little water, simmer under the lid for 2-3 minutes.

    • Liver cake with Korean carrots

    • Time: 2 hours.
    • Servings: 12 persons.
    • Calorie content of the dish: 208 kcal.
    • Purpose: lunch, dinner, festive table.
    • Cuisine: Asian.
    • Difficulty: medium.

    The hostess who wants to surprise guests with non-traditional, spicy, colorful snacks, a recipe for liver cake with Korean carrots will come to the rescue. If you have time, you can cook such an appetizer yourself, or purchase it in a store, saving time. There are no unconditional recommendations for choosing a liver: chicken, pork, 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.;
    • onion - 3 pcs.;
    • fresh carrots - 2 pcs.;
    • Korean carrots - 200 g;
    • garlic - 4 cloves;
    • vegetable oil - 50 ml;
    • flour - 4 tablespoons;
    • mayonnaise - 400 g;
    • cheese hard grade- 100 g (optional);
    • salt - to taste;
    • sugar - 1 tbsp;
    • water - 200 ml;
    • table vinegar - 2 tablespoons;
    • ground black pepper - to taste.

    Cooking method:

  • Rinse the raw beef liver well, peel off the films, cut into medium-sized cubes, chop with a blender, mix with one peeled, finely chopped onion.
  • Adding eggs, salt, ground black pepper, flour to the chopped liver, mix thoroughly until a homogeneous mass without lumps.
  • Fry pancakes on both sides in vegetable oil in a preheated pan until cooked, cool.
  • Grate fresh carrots coarse grater, add one finely chopped onion, fry the vegetables in vegetable oil, not browning too much, about 4 minutes.
  • Prepare the marinade: add vinegar, sugar, salt to the water - 1 tsp. One peeled onion, finely chopped, pour the marinade, stand for 6 minutes, drain the liquid.
  • It is recommended to collect the cake in the following sequence: one liver pancake, a layer of mayonnaise, a layer of pickled onions, a layer Korean carrot, a layer of fried carrot-onion mass.
  • Mixing mayonnaise with chopped garlic, grease the sides and top of the cake. Decorate the top pancake with a grated boiled egg, finely chopped greens or hard cheese, chopped on a fine grater.
  • Serve chilled.

    • Video

    15 offal dishes

    By-products are usually called by-products of fresh primary processing of carcasses. These include: liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea, ears. Offal dishes are tasty, nutritious and high in calories, and they also contain great amount minerals needed by the body. Therefore, despite the unattractive appearance of these products, they should not be neglected. Culinary experts from many countries have long been successful in using offal recipes in the preparation of the most exquisite dishes.

    1. Boiled heart
    2. Pork ears fried with breadcrumbs
    3. Buckwheat porridge with liver in a slow cooker
    4. Potato roll with giblets
    5. Berlin-style liver with onions and apples
    6. Roast offal
    7. Stuffed liver roll
    8. Meat terrine with offal
    9. Liver cutlets with eggplant
    10. Pork heart stewed with vegetables in cheese sauce
    11. Beef liver stroganoff with mushrooms
    12. Liver pate with vegetables
    13. Stewed pork entrails with apple
    14. beef tail stewed in aromatic sauce
    15. Veal kidneys a la julienne

    1. Boiled heart


    Ingredients:

    1 veal / beef heart
    1 head of onion
    3 garlic cloves
    black peppercorns
    Bay leaf
    greenery
    salt

    Cooking:

    In a saucepan with salted water, put a veal or beef heart - washed, without films.

    Boil the heart for 4-5 hours, at least 30, maximum 60 minutes before the heart is ready, put garlic, onion, bay leaf, pepper into the pan.

    Cool the finished boiled heart, cut into small pieces, arrange on a flat plate and sprinkle with herbs.

    2. Pork ears fried with breadcrumbs

    Ingredients:

    1 glass of crackers
    6 pig ears
    1/2 cup vegetable oil

    Cooking:

    Peel, pour boiling water over pork ears, put in water and boil until soft.

    Put the dried and chopped ears in a pan, add vegetable oil, fry until they are browned, sprinkle the dish with breadcrumbs at the end.

    Pork ears fried with breadcrumbs can be served with fresh salads.

    3. Buckwheat porridge with liver in a slow cooker

    Ingredients:

    500 g chicken / beef liver
    1.5 multi-glasses of water
    1 multi-glass of buckwheat
    1 head of onion
    4 tbsp sour cream
    greenery
    salt

    Cooking:

    Prepare the liver: rinse and chop the chicken, and if cooked from beef, soak for about an hour in cold water, and then chop, finely chop the onion.

    Lubricate the multicooker bowl with vegetable oil, shift the liver, cover with onions, cook for 15 minutes in the “Baking” mode, add buckwheat, pour water, season with black pepper and salt, pour in sour cream, cook buckwheat porridge with liver in a multicooker in the “Pilaf” mode until signal.

    Arrange the finished dish on plates, sprinkle with chopped herbs.

    4. Potato roll with giblets

    Ingredients:

    500 g potatoes
    200 g giblets
    1 egg
    1 cup semolina
    1 tbsp vegetable oil
    flour
    pepper
    salt

    Cooking:

    Boil potatoes in their skins, pour over cold water and peel, mash, add butter, egg, flour, salt the resulting sparse dough.

    Frying and stirring, brown semolina, pour three cups of boiling water, salt and mix, leave the porridge to cool.

    Twist the fried offal in a meat grinder, combine them with semolina, pepper and mix.

    Roll out 3 rectangles of potato dough, the length should be equal to the size of the baking sheet, put the filling along the long edge, roll up.

    Before baking, grease each potato roll with offal with vegetable oil, bake the rolls for 30 minutes.

    5. Berlin-style liver with onions and apples

    Ingredients:

    500 g beef liver
    2 green apples
    1 bulb
    1 tsp sweet paprika
    1/2 tsp curry
    flour
    vegetable oil
    ground black pepper
    salt

    Cooking:

    Cut the beef liver into portioned pieces and beat off through the film, then breaded in flour.

    First you need to fry the pieces in vegetable oil until browned on one side, then salt and pepper them, turn them over to the second side and fry as well as the first.

    When the liver is ready, it should be transferred to a paper towel, which will absorb unnecessary fat.

    Cut the peeled apples into slices, fry them over moderate heat until soft in the filtered oil that remains after frying the liver, then remove from the oil.

    When all the ingredients are ready, put the apples on the dish first, then the liver, and finally the onion.

    Before serving, the Berlin-style liver with onions and apples is heated in the microwave for 2-3 minutes at full power or 5-7 minutes in the oven at 175 degrees.

    6. Roast offal

    Ingredients:

    Heart 320 grams
    light 300 grams
    kidneys 320 grams
    vegetable oil 2 cups
    onion 4 heads
    broth 150 grams
    tomatoes 4 pieces
    garlic 2 cloves
    dill greens 40 grams
    salt to taste
    spices to taste

    Cooking method:

    Soak the kidneys in cold water, after removing the ureters, then cut into cubes of 20-25 g. Boil the heart and lungs, then cut into cubes of 20-25 g and fry in oil along with onions, garlic and tomatoes, diced. Sprinkle with salt and pepper.

    Combine offal, pour a small amount of broth, salt, pepper and simmer over low heat until tender.

    When serving roasted offal, sprinkle with finely chopped herbs. Serve for a side dish fried potatoes(see the recipe on the site), decorate with herbs.

    7. Stuffed liver roll

    You can stuff such a roll with any filling - meat, mushroom, vegetable ...

    Ingredients

    Beef liver 800 gr
    Lard 300 gr
    Carrot 1 pc large
    Bulb 1 pc large
    Fat grid pork (offal) about 100 gr
    Filling
    250 any smoked meat
    Carrot 1 piece medium
    Onion 1 pc medium
    Salt, pepper, seasonings to taste

    Cooking method

    Cut the liver and bacon into small pieces, fry until fully cooked in a frying pan, did not add oil

    Finely chop the onion, grate the carrots on a coarse grater, fry in vegetable oil

    Grind fried liver, lard and vegetables in a meat grinder, salt, season with pepper and spices, then beat in a blender

    Finely chop the smoked meat, grate the carrots on a coarse grater, finely chop the onion, fry the vegetables in vegetable oil, then combine with the smoked meat, salt and pepper, the filling is ready

    Spread the prepared mesh, put the minced liver on it, smooth

    Make a hole and put our stuffing in it

    Using the grid, roll up in the form of a roll, carefully (the grid breaks easily), roll everything into a grid, transfer to a baking sheet

    Put in a preheated oven 200 gr and bake until golden brown for 20-25 minutes, everything is ready, you can use it both warm and cold, bon appetit!

    8. Meat terrine with offal

    Ingredients

    450g meat: turkey (thigh fillet) and pork in a 1:1 ratio
    chicken hearts 150g
    chicken liver 150gr
    1 egg
    1 tsp cornstarch(or potato)
    30ml cream 10%
    1/2 tsp ground paprika
    1/4 tsp ground black pepper
    shape 21cm /11cm
    salt to taste
    20g butter

    Cooking method

    Pass the meat through a meat grinder. Add salt, paprika, black pepper, egg, starch. Mix.

    Add cream. Mix

    Cut off excess fat and blood vessels from chicken hearts, cut into 2 parts lengthwise.

    Remove the films from the liver, cut into several pieces (rather large)

    Fry the hearts and liver in butter for 2-3 minutes. As soon as the offal turns white, remove from heat. Salted a little. Let it cool down a bit.

    Then minced meat and offal were mixed. The baking dish was smeared with butter, the minced meat was laid out, leveled and pieces of butter were laid out on top. We closed the form with foil and put in an oven preheated to 160g for 1 hour. Place a baking sheet with water on the bottom of the oven.

    9. Liver cutlets with eggplant

    Liver cutlets can be made much tastier if you add eggplant to the minced meat and serve with mushroom sauce. In this case, the liver cutlets will not be dry and, moreover, they will not be bitter.

    Ingredients:

    Beef liver - 400 gr.
    Eggplant - 1 pc.
    Eggs - 1 pc.
    Salt, pepper - to taste.
    Roasted walnuts and pine nuts - 4 tbsp.
    Onion - 1 head.

    Sauce Ingredients:

    Mushrooms - 400 gr.
    Luke - 1 piece.
    Cream - 200 ml.
    Butter - 25 gr.
    High-grade flour - 1 tbsp.
    Water.

    For breading:

    Crackers ground.
    Potato starch.
    Flour.

    Recipe:

    Peel the eggplants and cut them in half. Salt the eggplants and leave them to stand for half an hour. Boil the liver or fry it and twist it into a meat grinder. We also grind onions, eggplants and nuts in a meat grinder. Add the egg, previously beaten with a fork, to the minced meat, and mix everything together well. We form cutlets from minced meat with wet hands, bread them in breadcrumbs and fry in a pan. When all the cutlets are fried, proceed to the preparation of the sauce.

    Chop the onion and put it in a frying pan to fry in butter. We also put chopped mushrooms here. Mushrooms can be twisted into a meat grinder. When the mushrooms are fried, add a little salt and pepper them. Sprinkle the mushrooms with flour and mix thoroughly. First, add half a glass of boiling water so that it spreads over the pan, mix. Next, pour the cream into the pan and boil a little all together. That's all, the dish is ready, put the cutlets on a dish, pour over the sauce and serve.

    10. Pork heart stewed with vegetables in cheese sauce

    Most often, offal (heart, kidneys, lungs, etc.) is used to make fillings for pancakes and pies, but few people know that full-fledged main courses can be prepared from them. I want to offer you a recipe for stew with vegetables pig heart I'm sure you'll like it.

    Ingredients:

    Pork (or beef) heart - 3 pcs;
    Onion - 1 large onion;
    Carrots - 200 gr;
    Cheese - 200 gr;
    Flour - 1 tbsp;
    Salt and other seasonings - to taste.

    If instead of pork you will stew beef heart, then the cooking time will need to be increased, since it is much rougher and tougher.

    Cooking method:

    We cut the hearts in half, rinse thoroughly and cut (preferably small so that it is stewed faster) into straws. Peel the onion and cut into half rings, and chop the peeled carrots on a coarse grater.

    We spread the heart cut into strips in a saucepan and lightly fry in oil. After 5 minutes, add chopped vegetables there and fry everything together for about 7-8 minutes, add a little broth or just water inside. After that, we continue to simmer the heart with vegetables over a very low heat for about an hour.

    When the pieces of the heart become soft - they are ready, add pre-grated cheese, flour, your favorite spices for meat and salt to the stew, after which, stirring occasionally, simmer everything for about 15-20 minutes.

    Serve on the table stewed heart you can with any side dish (potatoes, cereals, pasta, etc.), preferably sprinkled with fresh herbs on top.

    11. Beef liver stroganoff with mushrooms

    The recipe for beef stroganoff, beloved by all of us, is only not from meat, but from the liver and forest mushrooms. And if you have a problem with forest mushrooms, you can use purchased ones, for example champignons, I think beef stroganoff with champignons will be no less tasty than mine.

    Ingredients:

    Liver (beef or pork) - 0.5 kg;
    Mushrooms (any forest mushrooms: white, boletus, etc.) - 200 g;
    Bulb onion - 2 heads;
    Bulgarian pepper - 2 pcs;
    Tomatoes - 1 pc;
    Sour cream - 200 g;
    Thyme - 2-3 sprigs;
    Vegetable oil;
    Salt, pepper and other spices of your choice.

    Cooking:

    We clean the liver from all the films and cut it into small strips (this is easier to do if the liver is a little frozen).

    Pre-boiled and cooled mushrooms, tomatoes and bell pepper cut exactly the same, and finely chop the onion.

    First, fry the mushrooms well in a pan, adding onions to them at the very end (so as not to overcook and burn).

    In another pan or in the same pan, but putting the mushrooms fried with onions in some dish, fry, and then simmer the liver under the lid for a couple of minutes. Then add to the pan to the finished liver fried mushrooms with onions, mix and leave to stew for about three more minutes.

    Now add the chopped vegetables and thyme to the already well-stewed liver with mushrooms, and continue to simmer for another 5 minutes until the vegetables are ready. Only when the tomatoes and bell peppers are stewed in beef stroganoff add sour cream, salt and pepper.

    After another 5-7 minutes of stewing, our beef stroganoff with liver and mushrooms will be ready.

    Instead of a side dish for beef stroganoff, I used rice, but you can serve it with boiled or mashed potatoes.

    12. Liver pate with vegetables

    Ingredients of the pate:

    500 g pork or beef liver,
    250 g bacon,
    2 pcs carrots,
    onion head,
    parsley root and celery root,
    a couple of peppercorns
    nutmeg.

    Cooking:

    We clean the liver from films and lived, cut into small pieces. It is advisable to pre-soak the pork liver for 1 hour in cold water. We cut the lard into cubes and lightly fry until a blush appears, in it we fry the chopped vegetables. Then add the liver inside, a little boiling water and simmer until fully cooked.

    The main thing here is not to overdo it, because if the liver is stewed for too long, it will become tough and completely tasteless. After the liver with vegetables is ready, we pass everything through a meat grinder twice.

    To liver paste turned out to be even more tender and lush, it must be rubbed through a sieve, and then seasoned and whipped until the pate mass becomes light and airy. We wrap the finished pate in cellophane film or parchment in the form of a roll, and before serving, cut into beautiful slices.

    13. Stewed pork entrails with apple

    Pork 200 gr.

    Meat offal 200 gr.

    Heart 200 gr.

    Pork liver 200 gr.

    Hot pepper 1 pc.

    Onion 3 pcs.

    Cilantro, coriander 0.5 tsp

    Suneli hops 0.5 tsp

    Green cilantro 1 bunch.

    Parsley 1 bunch

    Salt to taste

    Garlic to taste

    Apples 2 pcs.

    White wine vinegar 1 tbsp.

    Cooking method

    This recipe I was taught to cook by my old great-grandmother, who lived all her life in the village. She cooked in a Russian stove, so I remembered the taste for many years. But I have already improved it. I added herbs that are sold with us and it turned out such a wonderful meal.

    What to start from. We take pork intestines and wash them well, first with soda, so that there is no foreign smell left, then we rinse thoroughly under running water. Then cut and put on fire. Drain the first water. Add the lungs, liver, heart to the intestines and cook until tender.

    Meanwhile, fry the onion. The more it is, the tastier this dish will be.

    Our insides are cooked. Now we cut them into pieces and throw them into the pan for our frying. We also add an apple here, it should be sweet and sour and cut into slices, all our seasonings, garlic and vinegar. Let it simmer another fifteen minutes. This dish should be served hot.

    14. Beef tail stewed in aromatic sauce

    Ingredients

    Beef tail - 1 piece (about 800g)
    Oil "Ideal" olive - 3 tbsp.
    Onion - 2-3 pieces
    Carrots - 1-2 pcs.
    Garlic - 3-4 cloves
    Salt - to taste
    Thyme (dried) - ½ tsp
    Bay leaf - 1 piece
    Freshly ground pepper - to taste
    Dry red wine - 200 ml
    Tomato slices - 150 ml.
    Wheat flour- 1 tbsp

    How to cook

    Rinse and dry the tail. Cut the tail into pieces of about 4 cm. Roll the pieces in flour on all sides. Pour the olive "Ideal" into the bowl of the multicooker and cook the pieces of the tail on the "Frying" program, turning over a couple of times.

    At the end of the program, add onion, cut into large cubes, carrots, cut into large cubes and whole garlic cloves. Place the tomatoes. Put spices (bay leaf, thyme, pepper and salt) into the multicooker bowl, mix everything and pour in red wine. Select the "Stew" program and cook the meat for 2-3 hours, depending on the offal (the younger original product the faster the meat will cook). You can leave it on the “Lag” program for another 30 minutes-1 hour. If necessary, add a little water during cooking.

    Serve the stewed tail pieces together with the resulting sauce with potatoes or boiled rice.

    15. Veal kidneys a la julienne

    Ingredients

    1. Veal kidneys - 0.5 kg
    2. Onion-1 large onion
    3. Celery root - a piece with a medium apple
    4. Sweet pepper - 1 piece medium
    5. Cream 20% -200 ml
    6. Ground red pepper - 0.5 teaspoon (or if possible)
    7. Sweet ground paprika - 1 teaspoon
    8. Ground black pepper -taste
    9. Thyme-pinch
    10. Hard cheese, preferably spicy-50 g
    11. Vegetable oil-1 tbsp. spoon
    12. Table mustard - 1 teaspoon

    How to cook

    1. Cleanse veal kidneys from excess fat, cut lengthwise and soak in cold water for 5 hours, changing the water every hour. Then chop the kidneys coarsely. Pour fresh cold water, bring to a boil, drain the water, pour boiling water and boil for 5 minutes. Throw the kidneys on a sieve and dry. Cut into slices.

    2. Peel, rinse and chop the vegetables.

    3. Heat the oil and lightly fry the onion and celery. Put the kidneys and fry until crusty. Add pepper, heat through.

    4. Pour everything with cream, bring to a boil and simmer, reducing heat to a minimum. Salt, add mustard, peppers and thyme, mix well and bring to a boil.

    5. Preheat the oven to 200 degrees. Put a layer of side dish - rice - or mashed potatoes in molds. Put the kidneys on top and sprinkle generously with finely grated cheese.

    6. Sprinkle paprika on top and bake in the oven until golden brown. Serve hot with a glass of dry white wine and fresh vegetables.

    In traditional Russian cuisine, offal has always been in honor. Having opened the old cookbook, you will find recipes called “Boiled Kidneys” and “Tush Kidneys”, “Fresh Bovine Tongue”, “Tree Sauce with Sour Cream, Potatoes and Pickled Cucumbers”, “Cowhide Fried Liver”, “Veal Liver Pudding” and even “ Sausages from the brains” (before serving, sausages were certainly poured with Chukhon, that is, butter, oil). Dear and gourmet dish that invariably amazed foreigners were cockscombs. And once a year, the housewives had every right to recall a recipe called “The head of an old boar” - this dish was served on the day bright resurrection. The recipe goes like this:

    clean, boil a beautiful smoked head of an old boar. Putting it on a dish, remove the ears and muzzle with beautifully trimmed white paper and greens. A separate and desirable delicacy was the so-called sweet meat - the thymus gland of a calf or lamb, which has a delicate refined taste reminiscent of fresh bread. Dishes from it were served with truffles - imagine, in this case they claimed only the role of an honorary accompaniment. Modern cuisine has not forgotten about "sweet meat". IN Italian restaurants it is served with Jerusalem artichokes and black truffles. In France - with blackcurrant powder, in Argentina they respect warm salad with "sweet meat".

    Other offal is also in honor. In Armenia, tzhvzhik is revered - an intoxicatingly delicious combined hodgepodge of the liver, lungs, kidneys, spleen and heart, cooked on fat tail fat. Tatars make tutyrma - sausage stuffed with offal and rice. Scottish cuisine is unthinkable without haggis - offal dishes with onions, oatmeal and bacon, cooked in a lamb's stomach. Germany is glorious pork feet With sauerkraut. In Lithuania, smoked pig ears and tails are sure to be offered with beer. And in the Caucasus, before starting a feast, they will certainly take care of khash - the king of hangover soups made from bull hooves, tails and tripe. This "magic elixir" takes eight to nine hours to prepare, is served with grated garlic and fresh tortillas and resurrects the most seemingly hopeless to life.


    In conclusion, it should be said that offal is a natural and very pleasant source of iron, which is necessary for normal blood circulation. They are also suppliers of magnesium, which is responsible for stability. nervous system, and zinc, necessary for the growth and renewal of tissues. Offal lovers do not know the problems with a lack of vitamin A, which protects against premature aging, and B vitamins, relieving insomnia and depression. And in general, imagine how pleasant it is to sit down at the table on a dank autumn evening and make hot soup with giblets!

    For 4 persons: beef tongue - 1 pc., bay leaf - 3 pcs., onion - 3 pcs., balsamic vinegar - 4 tsp, salt, ground black pepper

    Wash the tongue and perforate with a skewer or knife. Salt, pepper. Add bay leaf, onion cut into half rings, sprinkle with vinegar and marinate in the refrigerator for a day. Peel the tongue from onions and bay leaves and put in a saucepan with water, bring to a boil, reduce heat and cook for 3 hours 30 minutes. Remove the finished tongue from the saucepan and substitute for 2-3 minutes under the stream cold water. Remove skin. Can be served with vegetables and herbs.

    284 kcal

    Cooking time 28 hours

    3 points

    For 4 persons: bovine tails - 1 kg, onion - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery - 1 pc., dry red wine - 200 ml, cognac - 100 ml, vegetable oil, salt, pepper , dry spices

    Thoroughly wash the oxtails, chop into portioned pieces and soak for half an hour. Put on a napkin, let dry, throw on a dry hot pan without oil, fry until brown, pour cognac and set on fire. After waiting for the flame to go out, put the tails in a saucepan along with chopped celery and parsley root, pour water and cook for 3 hours, periodically removing the foam. Finely chop the onion and carrot, lightly fry in oil, pour a small amount of broth and simmer for 10 minutes under the lid. Put the resulting frying into soup, pour in red wine. Add salt, pepper and spices to taste. Cook over low heat for 30 minutes.

    Calorie content per serving per 100 g 110 kcal

    Cooking time 4 hours

    Difficulty level on a 10-point scale 5 points

    For 3 persons: beef brains - 600 g, parsley - 0.5 bunch, dried onion - 1 tbsp. l., salt - 2 tsp, pink pepper - 1 tsp, vinegar 9% - 1.5 tbsp. l., vegetable oil

    Cleanse the brains from films, soak for an hour. Change the water and leave for another hour. Pour 1.5 liters of water into a saucepan, add vinegar, boil water, put brains in it and cook for 25 minutes. Ready to cut brains small cubes. Add parsley, dried onion, pepper, salt. Mix and put in a mold, after greasing it with oil, send it to the oven, heated to 200 ° C. Bake for 20-30 minutes until done. Serve the dish chilled.

    Calorie content per serving per 100 g 170 kcal

    Cooking time 3 hours

    Difficulty level on a 10-point scale 5 points

    For 9 persons: chicken liver - 400 g, veal (pulp) - 300 g, chicken - 300 g, champignons - 200 g, butter - 150 g, eggs - 3 pcs., onion - 3 pcs., salt, ground black pepper, walnut nutmeg

    Wash the veal, cut into small pieces. Peel and chop one onion. Wash mushrooms, chop. All together fry in 30 g of oil. Add the eggs to the finished mass, let it harden and chop in a blender. Wash the liver, cut into small pieces. Finely chop another onion. Fry these ingredients in 30 g of oil until cooked, add to a blender and chop again. Season the mixture with nutmeg, salt and pepper. Chop up the last onion. Wash the chicken meat, chop, fry in 30 g of oil, chop in a blender, adding salt and pepper. Grease a baking dish with 30 g of butter. Lay out the layers: a third of the liver pate, half of the chicken, again a third of the liver, the rest of the chicken, the last layer of the liver. Place under oppression and put in the refrigerator for 3 hours. Melt the butter, pour it over the pate and put it in the refrigerator for two days.

    Calorie content per serving per 100 g 170 kcal

    Cooking time 4 hours

    Difficulty level on a 10-point scale 6 points

    For 4 persons: wheat bread - 200 g, onion - 2 pcs., chicken liver - 300 g, apples - 1 pc., flour - 1 tbsp. l., butter, black pepper, salt

    Peel the onions and cut into circles, fry in a pan until golden brown. Wash the liver thoroughly, cut into strips, salt, pepper, roll in flour and fry in butter. Cut the bread into portioned slices and grease with a thin layer of butter. Put liver pieces on them, garnish with fried onions and thin apple slices. Preheat the oven to 150°C. Bake croutons for 10 minutes. Can be served with a glass of house wine.

    Calorie content per serving per 100 g 170 kcal

    Cooking time 30 minutes

    Difficulty level on a 10-point scale 3 points

    For 4 persons: beef liver - 600 g, dry white wine - 100 ml, garlic - 4 cloves, red onion - 2 pcs., parsley - 1 bunch, melted butter - 40 ml, cognac - 50 ml, olive oil -10 ml, salt sea ​​- 10 g, ground black pepper - 5 g

    Finely chop the parsley, cut the onion into thin half rings and fry over high heat in 20 g of butter until transparent. Add crushed garlic and fry for 4 more minutes. Add salt and pepper, carefully pour in the wine, evaporate it almost completely, add half the chopped parsley, mix thoroughly and remove from the stove. Rinse the liver well, dry and cut into pieces. Heat a cast iron skillet, add the rest of the butter and olive oil. Put the liver, salt, pepper and fry on each side (3 minutes). Pour cognac, mix, simmer for a minute.

    Calorie content per serving per 100 g 199 kcal

    Cooking time 30 minutes

    Difficulty level on a 10-point scale 5 points

    For 4 persons: pork bladder - 1 pc., pork kidneys - 2 pcs., pork liver - 300 g, pork heart - 1 pc., pork tongue - 1 pc., lard - 400 g, boiled pork skin - 500 g, garlic - 6 cloves , zira - 1 tsp, basil - 1 tsp, ground black pepper - 1 tsp, salt

    Boil the kidneys, heart and tongue separately until not fully cooked, cool. Soak the liver in cold water, cut into slices, pour boiling water over and leave for 20 minutes. In the narrow part of the bubble, pre-make a small hole. Kidneys, liver, heart, tongue, bacon and skin cut into cubes. Add salt, spices, finely chopped garlic and broth left over from cooking the skins. Mix. Fill the bubble with minced meat. Sew up the opening and tie tightly. Boil the bubble over low heat for one and a half to two hours. Then put saltison under the press. When cool, put in the refrigerator for 5-6 hours.

    Calorie content per serving per 100 g 118 kcal

    Cooking time 10 hours

    Difficulty level on a 10-point scale 6 points

    For 4 persons: peeled beef tripe - 500 g, onion - 1 pc., garlic - 5 cloves, eggs - 1 pc., lemon juice - 2 tbsp. l., flour - 2 tbsp. l., natural yogurt - 2 tbsp. l., butter - 100 g, salt

    Divide the peeled scar into pieces and send to the pan. Put onion and garlic cloves on top. Pour boiling water (4-5 l) and put on medium heat. Cook for 3-4 hours. Remove the finished scar from the broth, cut into plates 0.5x2 cm in size. Discard the onion and garlic, strain the broth. Put the tripe back into the broth, put on medium heat. In a separate bowl, beat the egg with yogurt and lemon juice, add flour, stir. Scoop up the broth, add to the egg mixture, mix again. Pour the egg mixture into the broth and, stirring, bring to a boil. Salt. Melt butter, pour into soup. Add to bowl before serving. lemon juice.

    Calorie content per serving per 100 g 170 kcal

    Cooking time 5 o'clock

    Difficulty level on a 10-point scale 5 points

    Photo: Istock.com/Gettyimages.ru

    LIVER FRIED IN A PAN

    Compound:
    750 g liver, 1 tbsp. a spoonful of flour, a pinch of pepper, 2 tbsp. tablespoons of butter or lard.

    Cooking process
    The liver intended for frying should not be washed; hold, in extreme cases, for 15 minutes in milk and then dry well, wrapping in a clean towel.

    Cut into pieces of the same thickness, so that when frying they warm up as evenly as possible. Sprinkle with a little crushed pepper, roll in flour, fry in boiling butter or lard for 10 minutes on one side, and then, turning over with a fork, the other. When turning, the fork should not be stuck into the liver so that the juice does not flow out. Overcooked liver loses its taste; the longer you keep it on fire, the harder it becomes and the less tasty it is. Salt it should be just before the end of frying.
    Serve on a warm platter with a side dish of vegetables and any sauce of your choice.

    LIVER IN SOUR CREAM


    Compound:
    500 g of liver, 0.5 cups of sour cream, 2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of flour, 1 onion, 1 glass of water, pepper, salt.

    Cooking process
    Cut the prepared liver (beef, lamb or pork) into slices, salt, sprinkle with pepper, roll in flour and fry. Then put in a shallow saucepan, add pre-slightly fried onions, sour cream, juice from the pan in which the liver was fried, water and simmer over low heat for 15-20 minutes. When serving, pour over the sauce obtained by stewing, sprinkle with herbs.
    Garnish with fried potatoes, crackers, or pasta.

    BEEF STROGANOVE LIVER


    Compound:
    For 500 g of liver - 2 tbsp. tablespoons melted butter (margarine or melted butter), 1-2 onions, 1 tbsp. a spoonful of flour

    Cooking process
    Rinse well and clean the liver from films and large bile ducts. Cut into small long pieces. Finely chop the onion, lightly fry.
    Put the liver in a well-heated pan with fat, salt and, stirring, fry.
    After 7-10 minutes from the start of frying, add the fried onions and sprinkle with flour. After another 5 minutes, put sour cream (to spice up, you can add 2 tablespoons of tomato puree). Close the dishes with a lid, simmer the liver over low heat for 10 minutes.
    Sprinkle with chopped parsley or dill before serving.

    LIVER ON GRATAR


    Compound:
    750 g liver, 50 g butter, a little crushed pepper, 1 teaspoon finely chopped parsley, 1/2 tbsp. tablespoons of melted butter.

    Cooking process
    Peel the liver, cut into pieces of approximately the same thickness. Sprinkle lightly with pepper, brush with oil and place on the heated grétar. Fry over medium heat for 10-15 minutes, during this time brush again with oil and turn over twice. Salt. Overcooked liver loses its taste and becomes hard.
    Serve as soon as ready on a hot platter, topping each slice with a dollop of butter and some chopped herbs, along with a side dish of mixed vegetables and a salad.

    LIVER SHASHLIK


    Compound:
    750 g liver, 1 tbsp. a spoonful of butter, 1 teaspoon of vegetable oil, 100 g of bacon, pepper.

    Cooking process
    Peel the liver, cut into slices the thickness of a finger, and then each slice into small, about three-centimeter squares. Sprinkle with lightly ground pepper. Heat 1 tablespoon of butter with one teaspoon of vegetable oil over high heat and put the liver in it. Brown on both sides; remove from fire.
    Take several small skewers, string four pieces of liver on each, alternating them with slices of lard. Heat up the gretar and lay the skewers on it. Fry for 15 minutes over medium heat. Salt before the end of frying.
    Serve with vegetable garnish and salad.

    LIVER ROASTED IN DOUGH


    Compound:
    400 g beef liver, 2 eggs, 50 g wheat flour, 50 ml milk, 50 g cooking fat, salt.

    Cooking process
    Prepare batter from eggs, flour, milk and salt. Cut the liver into thin slices and beat off a little.
    Dip the cooked liver into the dough and fry in fat until cooked.

    LIVER PANKS


    Compound:
    For 1 serving - 150 g of liver, 15 g of oil, 1 egg, 10 g of flour, 5 g of greens, salt.

    Cooking process
    Wash the liver, clean from films and bile ducts, pass 2-3 times through a meat grinder, mix with raw egg yolk and flour, add salt, beat well. Beat the egg white into a thick foam and, stirring slightly, pour into the liver mass. Put the resulting mixture from a spoon into a frying pan with boiling oil and lightly fry on both sides, until it acquires a pinkish-brownish hue.
    When serving, sprinkle with finely chopped herbs.

    LIVER PATE


    Compound:
    For 1 serving - 150 g of liver, 15 g of oil, 20 g of carrots, 10 g of parsley, 15 g of onions, 5 g of herbs, salt, pepper.

    Cooking process
    Rinse the liver, clean it from films, cut into pieces, scald with boiling water and divide into two parts. Fry one part until half cooked (until it acquires a pinkish hue), cut the other into pieces.
    Finely chop the roots and onions and sauté, gradually introduce the rest of the liver, pour in a little meat broth and simmer until tender. Attach the liver with vegetables to the half-roasted liver, pass 2-3 times through a meat grinder, season with salt, pepper, cool, put on a plate and decorate with finely chopped onion greens.

    LIVER ROASTED UNDER BECHAMEL SAUCE


    Cooking process
    Cut the prepared liver into thick pieces, roll in flour and fry until half cooked on both sides. Salt before removing from heat. Make bechamel from sour cream and dried flour.
    Cut the onion into rings and fry until golden brown. Put the liver on a plate, add the fried onions, season with hot bechamel and sprinkle with finely chopped green onions.

    POTATOES STuffed with LIVER


    Compound:
    For 9 pcs. potatoes - 200 g sour cream sauce with onions, salt.
    FOR minced meat: 200 g liver, 40 g bacon, 1 onion.

    Cooking process
    Boil the potatoes in their skins, peel, remove the core and fill it with minced meat.
    To prepare minced meat, cut the liver into thin sticks, onion into half rings, lard into small cubes and fry everything. Pour prepared potatoes sour cream sauce with onions and simmer over low heat until tender.

    LIVER Dumplings


    Compound:
    150 g liver, 100 g white bread, a little milk, 1 egg, 1 tbsp. a spoonful of grated onion and finely chopped parsley, 2 tbsp. tablespoons of fat, salt, pepper, a pinch of marjoram, breadcrumbs.

    Cooking process
    Scrape the liver with a knife. Lightly fry the onion and parsley in fat. Soak white bread in milk, knead, mix with egg, add spices. Mix everything together in homogeneous mass. Add breadcrumbs so that the dumplings can be kneaded. Let this mass stand for 1/2 hour, then moisten your hands with water and roll up walnut-sized dumplings.
    Boil the meat broth or water, dip the dumplings into it and cook for 10-12 minutes.

    Dumplings with liver


    Compound:
    400 g of white bread, 250-300 g of liver, 50 g of bacon, 1 onion, lemon peel, salt, 1/4 l of milk, 1 egg, 65 g of flour (potato can be used).

    Cooking process
    Bread cut into cubes. Turn the liver, bacon, onions and greens through a meat grinder and mix with bread cubes. Dilute flour, egg in milk; pour the mixture over the bread mass and leave for 20 minutes, covered with a lid. Then, if desired, season with parsley and lemon zest, add salt. Form dumplings from this mass, lightly roll in potato flour and dip in lightly salted water.
    Cook over low heat for 10-15 minutes.

    BRUSSELS MEDALLIONS


    Compound:
    4 slices boiled celery, 2 tbsp. tablespoons of butter or margarine, 4 slices of liver, 1 egg, flour, breadcrumbs, pepper, salt, lemon juice.

    Cooking process
    Fry celery slices in hot oil until light golden brown. Roll liver slices (they should be the same size as celery slices) roll in flour, egg and breadcrumbs and lightly fry. Season with pepper, salt and lemon juice.
    Put the liver on slices of celery and serve with white bread.

    KIDNEYS IN WHITE SAUCE

    Compound:
    1 beef kidney or 2 veal, 2 tbsp. tablespoons of butter, 1 tbsp. flour spoon, 2 cups meat broth, salt pepper.

    Cooking process
    Lightly fry 1 tbsp. a spoonful of flour in 1 tbsp. a spoonful of butter. Dilute with meat broth. Prepare white sauce. Salt and put ground pepper to taste. Simmer on low heat, on the edge of the stove, for 20 minutes, adding a little, if necessary, meat broth to get a sauce of thick liquid sour cream.
    Peel the kidneys, cut into thin slices, fry in a shallow saucepan in 1 tbsp. a spoonful of butter. Do not salt. Keep a little on the fire until the kidneys begin to brown, but do not fry too much. Place in saucepan and bring to a boil. Serve very hot.

    CHINESE FRIED KIDNEYS


    Compound:
    500 g of kidneys, 1 teaspoon of cornstarch, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of soup greens, 250 g of celery, a handful of chopped green onions, a little cognac, 1 clove of garlic.

    Cooking process
    Cut the kidneys lengthwise, remove the bile ducts, rinse well and cut into thin slices. Cut the celery and onion into the same slices and fry in hot vegetable oil for 5 minutes. Then move the vegetables to the side, roll the kidneys in flour, add crushed garlic and cognac and fry in the same pan. To keep the kidneys tender, they need to be fried over high heat for only 4 minutes. 2 minutes before the end of frying, add greens.
    Serve now with fluffy rice.

    KIDNEYS IN SAUCE WITH ONIONS


    Compound:
    For 500 g of beef kidneys - 600 g of potatoes, 1 onion, 3-4 pickles, 1 tbsp. a spoonful of flour, 2-3 tbsp. tablespoons of oil.

    Cooking process
    Peel the kidneys from fat, cut in half lengthwise, put in a saucepan, cover with cold water and bring to a boil. After that, drain the water, rinse the kidneys, pour fresh water and cook until cooked for about 1-1.5 hours.
    On the broth obtained by boiling the kidneys, prepare the sauce. To do this, fry a tablespoon of flour with the same amount of oil until light brown, dilute with hot broth (1.5 cups) and boil over low heat for 5-10 minutes.
    Cut the boiled kidneys into small slices, mix with finely chopped and fried onions and fry for 2-3 minutes. Then transfer the kidneys to a shallow pan, add sliced ​​fried potatoes, peeled and sliced ​​cucumbers, 1-2 bay leaves and 5-8 peppercorns, pour prepared strained sauce, cover and simmer for 25-30 minutes.
    Before serving, transfer the kidneys, along with the garnish, to a warmed dish and sprinkle with finely chopped parsley or dill.

    HEART OR UDDER GOULASH


    Compound:
    For 500 g beef heart or udder - 1 tbsp. a spoonful of flour, butter and tomato puree, 1 onion.

    Cooking process
    Wash the heart or udder, cut into cubes of 30-40 g and rinse again, sprinkle with pepper, salt and fry in a pan with hot oil and finely chopped onion. Then sprinkle with flour and fry for a few more minutes.
    Put the fried pieces in a saucepan, pour hot water so that the meat is covered with water, put tomato puree, bay leaf, cover the pan with a lid and simmer over low heat for 1-1.5 hours.
    Serve with fried or boiled potatoes.

    KIDNEYS STEW


    Compound:
    600 g of kidneys, 100 g of onions, 40 g of fat, 20-30 g of flour, 2-3 tablespoons of caramel, salt, pepper, 1 glass of wine, 1 tablespoon of chopped parsley.

    Cooking process
    Wash the kidneys, remove films and fat, chop, soak in water for 1 hour, boil. Cut lengthwise into two pieces and then cut into thin slices. Pour in water so that it covers the kidneys, and, without salt, bring to a boil, remove the scale with a slotted spoon.
    Cut the onion into slices, add to the kidneys along with the fat and simmer under the lid until soft (about 1.5 hours). At the end of the stew, sprinkle with flour, add pepper and bring the sauce to the desired density by adding flour or water. When the kidneys are soft, tint the sauce with caramel (see "Beef tongue with gray sauce"), pour in a glass of wine and lightly salt. Serve in the same pot or on a round dish, sprinkled with parsley.
    Serve with barley or buckwheat porridge.

    BERLIN SCHNITZEL


    Compound:
    500 g cow's udder, 2 liters of water, 1 onion, 4 black peppercorns, 1 pc. cloves, 1/4 bay leaf, flour, 1 egg, breadcrumbs, frying fat, salt.

    Cooking process
    Rinse the udder well, cover with cold water, boil and drain the water. Pour the udder again with 2 liters of boiled water, add onions, spices and 1 tbsp. a spoonful of salt, put on low heat and cook for 4 hours until soft. Then cut the udder into slices 0.5 cm thick, roll in flour, egg and breadcrumbs and fry in hot fat on both sides, sprinkle with salt.

    UDDDER BOILED

    Compound:
    For 500 g of udder - 1 carrot, 1 parsley root, 1 onion, 1-2 bay leaves, 5 peppercorns.

    Cooking process
    Fill the udder with cold water. After 3 hours, put it in a saucepan, pour boiling water so that it only covers the udder, bring to a boil, remove the foam. Cook on low heat, without boiling. 1 hour before the end of cooking, add salt, spices, roots and onions.
    Cut the finished udder into wide, thin slices, pour over tomato sauce and warm up.
    Garnish with boiled potatoes, sprinkle with chopped parsley.


    TRIP ROASTED WITH BUCKWHEAT


    Compound:
    For 500 g of scar - 1 head of onion, 1 cup of buckwheat, 3 tbsp. tablespoons of oil.

    Cooking process
    Pass the prepared and cooked scar through a meat grinder, salt, sprinkle with pepper and fry in a heated pan with oil. Add separately fried, finely chopped onion to the scar, put crumbly buckwheat porridge, mix everything and fry for another 3-5 minutes.

    HEART STEW


    Compound:
    For 500 g of beef heart - 1 cm, a spoonful of flour, 1 head of onion, 2 tbsp. spoons of tomato puree, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 2 tbsp. tablespoons of oil.

    Cooking process
    Wash the heart, dry it in a napkin, cut into small pieces, salt and fry in a heated frying pan with oil. Before the end of frying, sprinkle the pieces of the heart with flour, fry for another 1-2 minutes, put in a shallow saucepan, and pour broth or water into the pan and boil. Strain this sauce into a saucepan, add another 1.5 cups of broth or water, cover and put on low heat for 2-3 hours.
    Separately, in a frying pan with heated oil, lightly fry the finely chopped onion, add tomato puree, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 2 bay leaves, boil and 20-30 minutes before the end of the stew, pour into a saucepan and salt.
    You can serve buckwheat porridge as a side dish, boiled rice, pasta, fried or boiled potatoes.
    In addition to this method, the heart can be cooked in the same way as beef stew.

    LUNG GOULIASH


    Compound:
    For 500 g of lungs - 1 head of onion, 1 tbsp. a spoonful of tomato puree, flour and butter.

    Cooking process
    Washed lungs put in hot water and cook on low heat for 1.5-2 hours; then cut them into cubes of 30-40 g, sprinkle with pepper, salt, fry in a pan in hot oil, sprinkle with flour, add finely chopped onion and fry for a few more minutes.
    Place the fried lungs in a saucepan, add 2-2.5 cups of the broth obtained by cooking the lungs, tomato puree, bay leaf, cover the saucepan with a lid and simmer the goulash for 10-15 minutes.
    Serve with boiled or fried potatoes.

    HEART, LUNGS AND UDDER PASTE


    Compound:
    1 kg offal, 2 onions, flavoring roots, 4 tbsp. tablespoons of oil, 800 g of boiled potatoes, 1 cup of sour cream, 1 egg, salt, ground pepper.

    Cooking process
    Dip the washed offal into boiling water and cook over low heat. Add the peeled onion, parsley and celery roots, salt. Remove the finished meat from the broth, pass with the roots through a meat grinder. In a greased dish, layer boiled, sliced ​​potatoes, prepared meat, etc., ending with potatoes. Pour everything with a mixture of sour cream or milk with an egg, pepper and finely chopped herbs.
    Bake in the oven. Serve directly in the form, garnish with a salad.

    BOILED BRAIN WITH SAUCE


    Compound:
    For 500 g of brains - 1/2 carrots, 1/2 parsley, 1 small head of onion, 1-1.5 tbsp. tablespoons of diluted vinegar, 1 bay leaf, 4-5 peppercorns, salt to taste.

    Cooking process
    Pour the brains with cold water. After 1.5-2 hours, carefully remove the film from them (best of all without removing them from the water). Put in a saucepan, add spices, salt and vinegar, pour in water (so that it only covers the brains), quickly bring to a boil, then cover the dish with a lid, reduce heat and cook the brains until tender, about 30 minutes.
    Put the cooked brains on a dish, pour over with tomato sauce, and sprinkle with chopped parsley on top.
    Serve crumbly as a side dish. rice porridge or mashed potatoes.

    BRAIN FRIED


    Compound:
    For 1 pc. brains - 1 tbsp. a spoonful of flour, 1/2 lemon, 2 tbsp. tablespoons of oil.

    Cooking process
    Soak the brains in cold water for 30-40 minutes, then peel off the film, put in a saucepan, pour cold water so that it covers the brains, add 1-2 tbsp. tablespoons of vinegar, salt, 2-3 bay leaves and 5-6 peppercorns. When the water boils, reduce the heat and continue to cook for another 25-30 minutes.
    Then cool the brains in a decoction, remove and allow to dry slightly; then cut each half into 2 parts, sprinkle with salt, ground pepper, roll in flour and fry on all sides in oil in a heated frying pan.
    Put the finished brains on a dish, pour over with oil and lemon juice and sprinkle with chopped parsley or dill.
    You can serve fried potatoes or mashed potatoes as a side dish, green pea, bean pods, boiled carrots, etc.

    BRAIN FRIED


    Compound:
    For 1 pc. brains - 1/2 cup crackers, 1 egg, 1 tbsp. a spoonful of flour, 3 tbsp. tablespoons of oil.

    Cooking process
    Boil the brains as indicated in the previous recipe. Cut each half into two parts, sprinkle with salt and ground pepper, roll in flour, and then, moistened with egg, in breadcrumbs. Fry the brains prepared in this way for 7-8 minutes in well-heated oil until golden brown.
    Put the finished brains on a dish, pour over with oil and decorate with herbs.
    Garnish with fried potatoes or mashed potatoes, green peas, carrots or bean pods. Separately, you can serve tomato sauce.

    BRAIN BOILED


    Compound:
    2 pcs. beef brains or 3 pcs. veal, 1 liter of water, 1 tbsp. a spoonful of vinegar, salt.

    Cooking process
    Before removing the film from the brains, they must be soaked in cold water for at least 1 hour to dissolve the blood and clots that turn black when cooked. Change the water once or twice. Take the brains out of the water. Carefully, so as not to destroy, peel off the film, rinse one more time and put to boil in warm salted water with vinegar. Cook over low heat for 20 minutes. Take out, let the water drain.
    Serve hot, whole or sliced, with lemon, tomato sauce, or drizzle with lightly melted butter.


    BRAIN WITH TOMATOES IN THE OVEN


    Compound:
    1 PC. beef brains or 2 pcs. veal, 150 g mushrooms, 4 flawless tomatoes, 2 tbsp. tablespoons of oil, 1 tbsp. a spoonful of crushed crackers, 1 tbsp. a spoonful of grated cheese, salt.

    Cooking process
    Cleanse the brains and boil them. Cut into thin slices. Peel a few mushrooms, cut into slices, stew in oil. Salt.
    Grease a refractory earthenware pot with oil, place one row of sliced ​​brains, one row of thinly sliced ​​peeled tomatoes, one row of mushrooms and again one row of brains. Pour melted butter on top, sprinkle with breadcrumbs and grated cheese. Put in the oven. Keep in it until browned.

    WARSAW SCARS ("FLAKES")


    Compound:
    1 kg beef tripe, 400 g vegetables, 500 g beef bones, 60 g fat, 30 g flour, nutmeg, red pepper, black pepper, ginger, marjoram, salt, 50 g cheese.

    Cooking process
    Thoroughly clean the scar with a knife, rinse several times in warm water, scrub with salt and brush, rinse again. Pour cold water 2-3 times, boil, drain, pour cold water over.
    Wash vegetables. Wash the bones, pour cold water, boil the broth, pour 1/2 liter of broth, put the scar in the remaining one, cook until soft, putting half of the vegetables by the end of cooking. Boil the tripe for about 4 hours.
    Cut the remaining vegetables into strips, put on melted fat, pour in 1/8 l of water and cook under the lid until soft.
    Melt 30 g of fat, brown the flour on it until a light golden hue, dilute with cold broth, boil. Remove the finished scar from the fire, cool in the broth. Then take it out, cut into thinner strips as possible, put in the sauce, add vegetables (the density of the mixture should be the same as the thickness of the soup), salt, season to taste with pepper, nutmeg.
    Serve in a soup bowl.
    Separately serve grated cheese, red pepper, ground ginger and marjoram.

    TONGUE BAKED IN HORSERADISH SAUCE OR BECHAMEL


    Compound:
    1 beef tongue, 250 g of vegetables, bay leaf, 2-3 peas of black and allspice, 1 tablespoon of chopped parsley, 1/2 liter of bechamel sauce or 1/2 liter of horseradish sauce.

    Cooking process
    Boil the tongue, remove the skin from it and cut it, as indicated in the recipe "Tongue with gray sauce". Prepare horseradish sauce. Tongue, cut obliquely into thin slices, put on a dish, pour thick sauce with horseradish, insert for 15-20 minutes in a hot oven. Remove, sprinkle with chopped parsley.
    Serve with potatoes and pickles.


    BOILED TONGUE IN BIROBIJANSKI


    Compound:
    1 tongue, 250 g of vegetables, 1 tablespoon of chopped parsley.
    Dressing: 40 g salt, 2 g sugar, 2 g coriander, 1 pc. cloves, a few black and white peppercorns, 1 bay leaf, 1 garlic clove, 1/2 liter of water.

    Cooking process
    Clean the tongue with a brush, wash thoroughly in water, remove the salivary glands located at the base of the tongue (on both sides).
    Grind spices, mix with salt, saltpeter and sugar (do not add sugar in summer). Part of the crushed mixture is strongly rubbed into the tongue and put it in earthenware. Keep at room temperature for 2 days. Cover with a wooden circle with a load.
    Boil water, cool, combine with the remaining seasonings and salt. After 2 days, pour this tongue and put it in a cool dark place (+4-+8°). Salt for 10 days, turning every 2 days.
    Remove the tongue from the dressing, rinse in in large numbers water, put in boiling water and cook until soft (about 3-4 hours). Take out the almost ready tongue, briefly immerse it in cold water and remove the skin from it. Then again put the tongue in the broth, add the vegetables and cook until fully cooked.
    Cut the finished tongue a little obliquely, across into thin, wide slices, lay on a warmed dish, sprinkle with a few tablespoons of broth, sprinkle with parsley.
    Serve with boiled potatoes and mashed peas, separately serve horseradish with vinegar.
    The tongue can also be served cold with horseradish or spicy sauces, for example, Tatar. In this case, the tongue should be cooled in the broth in which it was cooked.

    TONGUE IN GRAY SAUCE


    Compound:
    1 beef tongue, 250 g of vegetables, 1 bay leaf, 3-4 peas of black or allspice.
    Gray sauce: 20 g almonds, sugar, 2-3 tablespoons of caramel, lemon, lemon acid, vinegar, 40 g oil, 30 g flour, 25 g raisins, 1 glass of red wine.

    Cooking process
    Brush your tongue thoroughly. Rinse and remove the salivary glands located at the base of the tongue (on both sides). Pour the tongue with boiling water and cook until soft for about 4 hours. When the tongue is almost ready, take it out, put it in cold water and cool it a little. Remove the skin, put it back into the broth, add peeled and washed vegetables, seasonings, salt and cook until fully cooked.
    Sauce preparation. Brown a spoonful of sugar in a frying pan, pour in 3-4 tablespoons of water, boil, pour the resulting caramel into a mug. Melt the butter, add the toasted flour, mix, dilute 1/4 liter of cold broth obtained by boiling the tongue, to the desired density; add 2-3 tablespoons of caramel and sugar, lemon juice or vinegar to taste. Put peeled and chopped almonds and washed raisins, salt. Before serving, pour wine into the sauce. The sauce should be sweet and sour.
    Cut the boiled tongue a little obliquely, across into thin, wide slices, lay them on a dish in the same sequence, in a semicircle. Pour in the sauce. Serve with potatoes.
    Instead of gray sauce, you can serve with potatoes, horseradish, mustard sauce, gherkin sauce, etc.

    TONGUE IN WHITE SAUCE WITH RAISINS


    Compound:
    For 1 fresh tongue - 1 pc. carrots, 1 pc. parsley, 1 onion, 100 g raisins, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of oil.

    Cooking process
    Put a well-washed fresh tongue in a saucepan, add peeled, washed and chopped roots, onions, salt. Pour hot water and put on fire, boil for 2-3 hours. After cooking, remove the tongue, wash with cold water and immediately remove the skin from it.
    On the broth obtained by boiling the tongue, prepare the sauce. To do this, lightly fry a tablespoon of flour with the same amount of oil, dilute with strained broth (1.25 cups), boil, add sorted, washed raisins and boil for 5-10 minutes, then remove from heat, salt, add lemon juice, a piece oil and mix.
    When serving, cut the tongue into thin slices, put on a dish, put a side dish (green peas, pasta, stewed cabbage, mashed potatoes or peas), then pour the tongue with the prepared sauce.
    The tongue can be poured with sauce and without adding raisins, and also cooked without sauce, poured with broth.
    You can also cook fresh pork tongues; they should be cooked for 1-2 hours.


    SALTED tongue with garnish


    Cooking process
    Rinse the tongue thoroughly, put in a saucepan, pour cold water over it, add the roots, onions and cook for 3-3.25 hours over low heat. Ready to take out the tongue, wash with cold water and immediately remove the skin from it.
    Peeled tongue cut into thin slices, put on a dish, pour 2-3 tbsp. spoons of broth and melted butter.
    Garnish with green peas seasoned with oil.
    Instead of green peas, you can serve pasta, stewed cabbage, mashed potatoes or peas.


    UDDDER ROASTED


    Compound:
    500 g of udder, 2 liters of water, 1 onion, 1 bay leaf, 5 peppercorns, salt, 1 tbsp. a spoonful of flour, 2 eggs, 2 tbsp. spoons of crushed crackers, 2 tbsp. spoons of melted fat.

    Cooking process
    Boil the udder in salt water with onion, bay leaf and pepper until soft. Let cool slightly. Cut into very thin slices, roll in flour, egg and breadcrumbs, fry well in melted lard.
    Serve with a side dish of potatoes, peas, beans, etc.

    Tongue in sauce with raisins and horseradish


    Compound:
    1 beef tongue (or 2 pork), 3 cm, spoons of butter, 2 cm, spoons of flour, 50 g raisins, salt, sugar, horseradish, flavoring roots.

    Cooking process
    Dip a well-peeled tongue into a saucepan, pour boiling water and cook over low heat for 1 hour. Add carrots, onions, celery root and continue cooking under the lid until tender. Remove the tongue from the pan, remove the skin from it (rinsing with cold water) and cut across the fibers into slices.
    For the sauce, melt the butter, add flour to it, sauté until light brown, dilute with the broth in which the tongue was boiled. Add washed raisins, grated horseradish, salt, sugar to the sauce.

    tongue fried


    Compound:
    500 g tongue, 1 onion, 1 carrot, 1 parsley, 1 egg, salt, crushed crackers, fat.

    Cooking process
    Rinse and clean the tongue thoroughly, pour boiling water over it, add prepared carrots, onions, parsley root, salt. Cook on low heat. When the tongue is cooked, remove it from the broth and quickly remove the skin under running cold water.
    Cut the tongue into slices, put in a hot pan with heated fat and fry on both sides.


    Offal is the liver, tongue, heart and other offal, which may not look appetizing, but in fact, if cooked correctly, they are very tasty. From the by-products, excellent pates, aspics and sausages are obtained, they are suitable for making fillings for pies and pies, offal can be full second dishes. Any offal must be thoroughly washed before cooking, and some, for example, tripe or stomachs, boil, draining and changing the water several times.

    There are 102 recipes in the "Offal Dishes" section

    Chicken necks in the oven

    Many underestimate by-products, considering them second-class raw materials, and completely in vain. From them you can cook amazingly tasty and nutritious meals that the whole family will love. We suggest adopting one of these recipes - baked ...

    Chicken hearts with beans

    Braised chicken hearts can be cooked with canned beans, and then you will immediately have both the main dish and the side dish for it on your table. Before frying, the hearts are washed well, all excess is cut off. Specifically, in this chicken heart recipe ...

    Turkey gizzards stewed with pumpkin

    The recipe for an inexpensive, but satisfying dish, designed to diversify the everyday table. After all, offal such as the stomachs and hearts of birds can be used not only when cooking jelly and soup. Well-boiled muscles, which, in fact, are the stomachs of the Indian ...

    Pork liver and lung omentums

    Oil seals - a recipe for an unusual and very delicious dish from offal. Seals can be supplied and how independent dish, and with additional vegetable side dish. Seals are served hot to the table. Before serving, they can be poured with sour cream, mayonnaise and ...

    Funchoza noodles with marinated chicken liver and onion

    Funchoza goes well not only with vegetables, but also with meat (beef, pork, chicken). Chicken offal can also be added to funchose. For example, well-cooked stomachs in a snack take on the taste of beef. Why not try out the recipe...

    Stewed potatoes with chicken hearts

    simple recipe stewed potatoes With chicken giblets. I have prepared this dish with chicken hearts, but you can stew potatoes in the same way with chicken stomachs, livers or with a mixture of hearts, stomachs and livers. You just have to prepare first...

    Chicken hearts fried with rice

    Chicken hearts fried with rice - recipe perfect dinner that even a schoolboy can cook. The main thing is to have a desire and mood, then everything will definitely work out. Chicken hearts are a good product for cooking quick and hearty meals. Boiled...

    Azu from chicken hearts

    Azu can be prepared from almost any meat and meat products. I chose chicken hearts and did not lose - it turned out delicious. Cucumbers for azu should be taken salted, not pickled. Boiled potatoes can be added to the finished chicken heart azu ....

    Georgian kaurma (fried lamb, heart and liver)

    Kaurma is a Georgian cuisine recipe made from lamb meat, heart and liver. It is very important, before you start cooking, to choose the right and desired products. The meat should be from a young lamb, the only way to achieve a good result. As regards...

    Kidney shish kebab

    Pork or beef kidneys can be cooked great barbecue. The recipe for such a barbecue is simple, but you need to know some subtleties. If beef kidneys simply rinse it, it is advisable to pour the pork kidneys with milk and let stand overnight. This will relieve them of...

    Pilaf with chicken stomachs and mushrooms in a slow cooker

    Of course, this is by no means a classic Uzbek pilaf. But for a change, you can cook rice with offal in the manner of pilaf, which will contain minimal amount fat and is great for those who are on a diet. Pay attention...

    Roast chicken hearts with chickpeas

    I love chickpeas, especially if you cook it, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to cook than usual. Because dry chickpeas (I don't like canned ones!) must first...

    Chicken gizzards with porcini mushrooms stewed in a pot

    Offal, which includes chicken ventricles, is not only healthy, but also tasty, especially if cooked according to this recipe. IN clay pot they languished for a total of 2 hours, so they turned out soft, in a rich creamy mushroom sauce.

    Perlotto with chicken stomachs in tomato sauce

    By analogy with rice risotto, perlotto (aka orzotto) is prepared from barley. Very fragrant appetizing dish! During cooking, the cereal has time to soak in tomato sauce, barley is soft, creamy to taste. Instead of chicken ventricles Can...



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