Pork heart salad is a fairly simple and economical dish to prepare, which also turns out incredibly tasty, satisfying and healthy. Today we will share with you several options and tell you how to prepare heart salad.

Pork heart salad recipe

Ingredients:

• green onion feathers - to taste;
• raw pork heart – 1 pc.;
• egg – 5 pcs.;
• spices;
• garlic – 3 cloves;
• mayonnaise - to taste.

Preparation

To prepare pork heart salad, take eggs and hard boil them. Then we clean and cut into medium-sized cubes. Finely chop the green onion. We wash the pork heart, fill it with ice water and leave for 1 hour. Next, transfer it to a saucepan with boiling water and cook for about 2 hours. After this, cool the meat, chop it into cubes and mix with green onions and eggs. Squeeze the peeled garlic there, season the salad with mayonnaise and stir.

Quick heart salad recipe

Ingredients:

• raw pork heart – 1 pc.;
• carrots – 2 pcs.;
• onion – 2 pcs.;
• walnuts – 30 g;
• - 10 pieces.;
• hard cheese – 100 g;
• spices;
• mayonnaise.

Preparation

Boil the pork by-product until tender and cut into thin strips. Peel the onions, chop them into half rings and sauté with grated carrots until golden brown. Chop the gherkins into thin slices. Chop the peeled walnuts and chop or grate the cheese. When all the products are prepared, put them in a deep bowl and mix. Season with mayonnaise and serve the dish.

Delicious pork heart salad

Ingredients:

• raw pork heart – 200 g;
• onion – 2 pcs.;
• mayonnaise;
• bell pepper – 1 pc.;
• canned peas – 50 g;
• canned corn – 50 g;
• spices.

Preparation

We wash the pork heart, boil it until tender, and then cut it into cubes. We process the bell pepper, remove the seeds and also chop it into cubes. Place canned corn with green peas, without liquid, in a deep bowl, add sweet pepper and chopped onion. Then we lay out the offal and season the dish.

Simple pork heart salad with prunes

Ingredients:

• egg – 5 pcs.;
• carrots – 2 pcs.;
• onion – 2 pcs.;
• pork heart – 2 pcs.;
• cheese – 100 g;
• 150 g;
• mayonnaise - for dressing;
• table vinegar;
• spices.

Preparation

Boil the pork by-product until tender and cut into arbitrary pieces. Boil the eggs hard, peel and grate on a coarse grater along with the cheese. We clean the onion, chop it into half rings and marinate it in vinegar diluted with water. Grate the peeled carrots onto a coarse grater and saute them in butter until soft. Cut pitted prunes into halves. Now mix all the prepared products, add spices to taste and season with mayonnaise.

Boiled heart salad recipe

Ingredients:

Preparation

Boil the pork heart in salted water for 2 hours and leave to cool completely. Then chop the meat into thin strips. We clean the carrots, chop them, and chop the onions into half rings. Now saute the vegetables separately in refined oil and when they have cooled, put the salad into portioned rosettes. First onion, then a little boiled heart and cover with mayonnaise on top. In the next layer we put some fried carrots, then the remaining heart and pour mayonnaise again. Place the remaining carrots in the last layer, decorate the boiled pork heart salad with sprigs of fresh parsley and serve!

Heart is considered a dietary product. It consists of muscle tissue and has virtually no fat deposits. The taste resembles something between meat and liver, so all dishes with it turn out unusual and interesting. And it is also much cheaper than any meat. That's why I often make goulash and cutlets from it. As well as various salads, the recipes of which I want to offer you.

Pork or beef heart salad with pickled onions

Kitchenware: pan, bowl, salad bowl, cutting board, spoon, knife.

Ingredients

Step-by-step preparation

Video recipe

See the recipe for a simple, quick, satisfying, but at the same time dietary salad with boiled heart and pickled onions.

You can make anything from a heart, including something that is known to everyone. It also turns out very tasty, which, thanks to the use of the heart, will turn out to be more budget-friendly.

Salad with heart, Korean carrots and mushrooms

Cooking time: 2.5 hours.
Number of calories: 140 kcal per 100 g.
Number of servings: 4-6.
Kitchen tools: frying pan, cutting board, saucepan, knife, bowl, spoon.

Ingredients

Step-by-step preparation

1. We cut the heart in half, cut out the vessels and remove blood clots. If possible, trim the fat. There is no need to try to do everything perfectly. If something is not cleaned, it can be easily removed after cooking.
   
   
2. Place the heart in a saucepan and fill it with water. We leave it to soak for at least 30 minutes, or better yet, a couple of hours, so that the ichor comes out.
   
   
3. After this, take out the heart, pour new water into the pan and put it on the fire. When it boils, reduce the heat to medium, lower the heart and add 1-2 bay leaves, salt and throw in 2 allspice peas. When it boils, remove the foam, cook until soft for about one and a half to two hours and cool, preferably without removing from the broth or transferring to cold water.
   
   



4. Pour 40-50 ml of oil into a frying pan, heat it up, add the onion and sauté over moderate heat until light golden brown.
   
   
5. During this time, wash and peel 700-750 g of mushrooms, cut into slices of medium thickness and add to the onion. Salt, pepper and fry on all sides until cooked. To remove excess fat, tilt the pan slightly, move the contents up and let the oil drain.
   
   
6. We remove the film from the cooled heart and remove what we could not clean before cooking. Cut it into strips or cubes and put it in a bowl.
   
   
7. Add onions with mushrooms, Korean carrots and about 100 g of any mayonnaise. Mix.
   
   

Korean carrot

It can be done even without any special seasonings and skills.

• Grate 2 medium peeled carrots on a special grater.
• Add 20-30 ml of food vinegar, a pinch of salt, ground pepper and half a teaspoon of granulated sugar.
• Using a special press, chop 1-2 medium cloves of garlic into a bowl with carrots and mix well.
• After about half an hour, the Korean carrots are ready.

Video recipe

Looking for a recipe for a new delicious dish for a holiday table or family dinner? I suggest watching a step-by-step video with a recipe for making a salad of hearts, mushrooms and Korean carrots.

Do you often cook dishes from offal? Unfortunately, many people neglect healthy foods, not knowing how to cook them deliciously. Today I offer a line of pork heart salad recipes for every taste and preference. With pickled onions, pickles, beans, peas, mushrooms, Korean carrots. Once you try it at least once, you will agree that it is incredibly tasty.

This is why we treat the product with lukewarmness. And in the Baltic countries, in neighboring Poland, the Czech Republic, and Germany, experienced chefs will be able to list offhand a huge number of dishes, including salads with pork heart. I am sharing the recipes I have collected, choose and make your family happy. But first, the answer to the most pressing question.

How and how much to cook the heart

• First you need to prepare the product for cooking. First of all, soak it to get rid of blood and clots. To do this, soak the meat in cold water for a quarter of an hour. If you have time, change the fluid several times.
• Cut off films, fatty layers, remove large vessels. The pork organ is not too big, but when cooking I divide it into halves. This will speed up the cooking process.
• Place the pieces in a saucepan, add water, completely covering the meat. Let it boil, cook for about an hour. Skim off any foam that appears; it is not needed. Cook over moderate heat. Turn the pieces over from time to time; they tend to stick to the bottom of the pan.
• After an hour, drain the broth and rinse the pan from any remaining foam. Refill with water and place the heart. Cook for half an hour.
• To make the offal tastier, add a few peppercorns and bay leaves 15 minutes before the product is ready. Be sure to add salt.

Pork heart salad with pickled onions and peas

Classic recipe for salad with offal. Based on the proposed detailed story and step-by-step photos, you can easily cope with the task.

You will need:

• Heart.
• Onion – 2 pcs.
• Green peas - a jar.
• Mayonnaise, pepper, salt.
• Salt, sugar, table vinegar for marinade.

Boil the heart in advance, preferably in the evening, so that it has time to cool.

Pickle the onion. Cut it into half rings and place in a bowl. I don’t follow specific proportions of ingredients for the marinade, everything is done by eye. Add salt, sweeten. I usually put twice as much sugar as salt, the rings turn out tastier. Pour 2 parts water to one part vinegar. Stir the marinade, taste and add as needed. Leave the onion for at least a quarter of an hour. The longer, the more pronounced the taste of the marinade. Then drain the liquid.

Cut the heart. If you haven't trimmed the fat beforehand, remove it. First, divide the meat into large petals, then chop into thin strips.

Squeeze the onion from excess marinade and add it to the salad bowl with the meat.

Drain the brine from the jar of peas and place in a dish.

Pepper and season with mayonnaise. Stir and taste for salt. If it’s not enough, add some salt to the snack. A simple salad with a heart is ready, it’s time to start tasting and praising.

Delicious salad with heart, cucumbers, cheese

An equally popular salad, the ingredients of which include pickled cucumbers and smoked cheese, which add a certain piquancy to the taste. The dish will not get lost on the holiday table. Don't believe me? Check it out.

Take:

• Heart – 1 pc.
• Sausage cheese – 150 gr.
• Pickled cucumbers – 3 pcs. (it is permissible to replace with salted one).
• Tomatoes – 2 pcs.
• Green onions - a small bunch.
• Mayonnaise, pepper, salt.

How to cook:

1. Cook the heart as described above. Cool the meat. Cut into thin slices.
2. Chop tomatoes and cucumbers in the same way, in proportion to the meat, into cubes.
3. It is also advisable to cut the sausage cheese into strips. If the cheese is fresh, wet the knife, then it will be easier to cut.
4. Combine the ingredients in a salad bowl, season with spices and season. Feathers of green onions will be used for decoration. Stir and bring to the table.

Spicy Korean salad with heart

Korean carrot salad is a tribute to our all-encompassing love for Asian cuisine that has overtaken us recently. The appetizer is spicy, easy to prepare, and will be an undoubted success on the holiday table.

Required:

• Offal.
• Cheese – 150 gr.
• Korean carrots – 150 gr.
• Onion – 2 pcs.
• Mayonnaise.

Step by step recipe:

1. Boil the heart as described at the beginning of the page.
2. Chop the onions into half rings. Rub the cheese with large shavings.
3. Decide for yourself how to cut the pork product. You can use thin strips, cubes, straws.
4. Combine the ingredients in a salad bowl and season. Due to the spiciness of the cheese, salt may not be added. Taste and add salt if you see fit.

How to prepare a salad with pork heart and mushrooms

A very harmonious combination of tastes of different ingredients. The dish is hearty and fits perfectly into the menu for a family dinner. As with many pork appetizers, it is made with pickled onions. If wild mushrooms are not in season, use regular champignons.

• By-product – 500 gr.
• Bulb.
• Mushrooms – 200 gr.
• Mayonnaise, black pepper, parsley, salt, sunflower oil for frying champignons.

For the marinade:

• Water – 50 ml.
• Vinegar 9% - 50 ml.
• Sugar - a small spoon.
• Salt.

Preparation:

1. Cut the heart, cooked according to the instructions above.
2. Make a marinade for the onions, pour over the half rings, leave for 15 minutes. Then drain the liquid and squeeze out any excess marinade with your hands.
3. Finely chop the mushrooms. Fry in a small amount of vegetable oil until lightly browned.
4. Place the prepared ingredients in a salad bowl. Add chopped parsley and mayonnaise sauce. Pepper, add a little salt. Stir the contents and taste.

Salad with beans, carrots, fresh cucumbers

A hearty appetizer that any completely inexperienced cook can handle. You can prepare it at any time of the year, since all products are available.

• Red beans - jar.
• Pork heart – 1 pc.
• Fresh cucumber - a couple.
• Carrot.
• Green onions - a few feathers.
• Mayonnaise, salt.

How to prepare a delicious salad:

• Boil the heart. Cut into squares the size of the beans.
• If you are preparing non-canned red beans, boil them until tender. Otherwise, drain the liquid from the jar.
• Chop the remaining ingredients and grate the carrots.
• Place the ingredients in a bowl, season and mix.

Tongue and Heart Salad

The exquisite combination of pork tongue and heart will allow you to include the dish when creating a menu for the holiday. May you always have delicious food!

Pork heart is made entirely of muscle and contains no fat. Therefore, nutritionists recommend using it for people who follow a diet and lead a healthy lifestyle. Many gourmets agree that it is tastiest to prepare a salad from pork heart. We offer you to prepare delicious snacks using the best recipes.

An economical salad that requires a minimum of ingredients to prepare. It prepares very quickly and is suitable for daily use.

Ingredients:

• pork heart – 550 g;
• vinegar – 100 ml;
• onions – 2 pcs.;
• salt – 2 teaspoons;
• sugar – 6 teaspoons;
• ground black pepper – 0.5 teaspoon;
• green peas - jar, canned;
• water – 200 ml;
• mayonnaise – 160 ml;
• sugar – 4 teaspoons.

Preparation:

1. Salt the water and add ground pepper. Place the heart. When the offal becomes soft, drain the liquid and cool.
2. You will need the onion in thin half rings. Sweeten. Sprinkle with salt and add vinegar. Mix. Pour water and set aside for an hour.
3. Cut the offal into thin strips. Drain the onion and mix with the heart. Drain the marinade from the peas and add to the salad.
4. Sprinkle with salt and pepper if necessary. Pour mayonnaise. Mix. Leave for half an hour.

With pickles

Pork heart is a universal product that goes perfectly with many foods, and pickles are no exception. The main thing is to choose quality products for cooking.

When purchasing offal, pay attention to the color - this is the main indicator of freshness. The heart should be elastic with a dark red color without plaque or spots.

Ingredients:

• salt;
• pork heart – 1 pc.;
• sugar – 0.2 teaspoons;
• pickled cucumber – 1 pc.;
• onion – 1 pc.;
• table vinegar - 1 tbsp. spoon;
• mayonnaise;
• egg – 2 pcs.

Preparation:

1. Boil the offal in brackish water. Cook for at least two hours. In the process, remove the foam that forms on the surface with a spoon.
2. Drain the liquid and cool the offal. Remove films, fat, blood vessels and hard tubes. Grind. Cubes or straws are suitable for cooking.
3. Chop the onion. Sprinkle the resulting half rings with sugar. Add salt and add vinegar. Stir and set aside for a quarter of an hour.
4. Peel the boiled eggs and chop into cubes. If the cucumber has a thick skin, then it must be cut off. Cut the vegetable into cubes.
5. Send eggs, cucumber and onion, from which the marinade was previously drained, to the heart. Pour mayonnaise. Add salt and mix. To make the pork heart appetizer with pickles tastier, we recommend keeping it in the refrigerator for an hour.

With Korean carrots

A salad that will charm housewives with its ease of preparation, and men with its taste and satiety.

Ingredients:

• pork heart – 320 g;
• mayonnaise – 2 tbsp. spoons;
• onion – 1 pc.;
• salt;
• Korean carrots – 120 g;
• hard cheese – 160 g.

Preparation:

1. Cook the offal. Cool and cut. It will be tastier if you get straws. Add Korean carrots.
2. Grate the cheese using a grater. Chop the onion, you should get rings. Mix with offal. Pour in mayonnaise, add salt and mix.

Pork heart appetizer with mushrooms

The appetizer is suitable for connoisseurs of mushroom dishes. It's quick to prepare and perfect for the holidays.

Ingredients:

• carrot;
• salt;
• greenery;
• pork heart – 430 g;
• champignons – 170 g;
• walnuts;
• black pepper;
• olive oil;
• pickled cucumbers – 2 pcs.;
• pepper – 3 peas;
• cheese – 60 g;
• laurel;
• mayonnaise.

Preparation:

1. It will take about three hours to boil the offal. Cool the finished product and grind it.
2. Chop the mushrooms. Place in a frying pan, fry until golden brown. Cool.
3. You will need carrots in slices, onions in cubes. Place in a frying pan, add oil and fry.
4. Cut cucumbers and cheese into strips.
5. Mix all products and add salt. Sprinkle with pepper. Add bay leaf and peppercorns. Pour in mayonnaise and mix.

With mushrooms and cheese

Pork heart has long been appreciated in cooking. This truly versatile product combines with almost all ingredients. Mushrooms give the appetizer an amazing aroma and harmoniously add offal.

Ingredients:

• pickled cucumbers – 4 pcs.;
• cheese – 75 g;
• greenery;
• canned champignons - jar;
• egg – 5 pcs. boiled;
• boiled pork heart – 550 g;
• green peas – 0.5 cans, canned;
• mayonnaise.

Preparation:

1. Cut the offal into strips and place on a plate. Add salt and coat with mayonnaise.
2. Place the mushrooms in the next layer and sprinkle with chopped eggs. Coat with mayonnaise.
3. Sprinkle with peas and layer with grated cheese. Decorate with greens.

Unusual recipe with braided cheese

This appetizer, original in taste, will captivate you from the first second, and you will want to cook it again and again. With this dish you will surprise your guests, who will appreciate your culinary talent.

Ingredients:

• mustard – 1.5 teaspoons;
• mayonnaise;
• pork heart – 850 g;
• lettuce leaves;
• "pigtail" cheese - 260 g;
• salt;
• egg – 2 pcs. boiled.

Preparation:

1. Boil the offal in brackish water. Slice. The shape will require a straw.
2. Distribute the smoked cheese into fibers and chop. Mix with heart.
3. Pour in mayonnaise. Place mustard. Stir and leave for a quarter of an hour.
4. Place lettuce leaves on a plate and arrange the salad in the shape of a nest. Make a well in the center and pour in some mayonnaise.
5. Cut the eggs into slices. Wrap each with a lettuce leaf and place in the cavity.

Delicious salad with pork heart and prunes

A snack will help diversify your diet. Possessing high nutritional value, it can serve as a main dish. The originality of the dish is given by the sweetness of dried fruits, which are ideally combined with the offal.

Ingredients:

• pepper;
• lemon juice – 2 tbsp. spoons;
• salad onion – 1 pc.;
• tomato – 3 pcs.;
• salt;
• olive oil;
• pork heart – 550 g;
• greenery;
• prunes – 120 g.

Preparation:

1. Cook the offal. Cool and grind. A straw is required.
2. Chop the onion. Cut the tomatoes into large pieces. Chop the greens. Chop dried fruits.
3. Mix the products. Pour in the oil. Sprinkle with pepper. Pour in lemon juice. Mix.

List of recipes

Salads are present on the daily menu and on the holiday table. Salad recipes can be very different, as you can add different ingredients, mix and experiment, resulting in surprisingly tasty dishes. Pork heart can also be used to prepare delicious, filling and appetizing salads. They will decorate any table and will please you and your guests. The best recipes for making pork liver salads are presented in this article.

Quick pork heart salad

The simplest pork heart salad that you can whip up.

Ingredients:

• Heart - 1 piece;
• Eggs - 5 pcs.;
• Green onions - 4 pcs.;
• Garlic - 3 cloves;
• Salt;
• Mayonnaise.

Preparation:

1. Cut the boiled egg into small cubes.
2. Chop green onions.
3. Soak the offal in cold water for about an hour and then boil until fully cooked.
4. After boiling, cut into even cubes.
5. Pass the garlic through a garlic press.
6. Mix all prepared products in one plate and season.

Bon appetit!

Vegetable salad

A more complex recipe for making a salad with pork heart and vegetables.

Ingredients:

• Sunflower oil - 150 ml;
• Eggs - 4 pcs.;
• Carrots - 3 pcs.
• Parsley stems - 3 pcs.;
• Onion - 2 pcs;
• Pork heart;
• Mayonnaise - 6 tbsp. l.;
• Salt pepper.

Preparation:

1. Cut the boiled offal into small strips.
2. Chop the carrots in the same way.
3. Place carrot strips in a frying pan with oil and fry until soft.
4. Cut the onion into half rings and sauté.
5. Cut the boiled eggs into cubes.
6. Mix fried and boiled products.
7. Add salt and pepper, season with mayonnaise and mix everything thoroughly.
8. Top with parsley.

Layered salad

Making a layered salad using pork heart as the main ingredient.

Ingredients:

• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Pork heart - 0.4 kg;
• Pickled cucumbers - 5 pcs. ;
• Eggs - 4 pcs. ;
• Mustard - 2 tbsp. l. ;
• Mayonnaise - 5 tbsp. l. ;
• Vegetable oil - 2 tbsp. l.;
• Salt.

Preparation:

1. Chop the onion and grate the carrots on a coarse grater.
2. Place them in a frying pan with oil and fry them until soft and golden brown.
3. Boil the offal and eggs separately.
4. Chop or grate the eggs, and cut the offal into thin strips.
5. Also cut the cucumbers into strips.
6. Mix mustard with mayonnaise; the resulting mixture should be lubricated over the layers.
7. Start assembling the salad: lay out the offal as the first layer, brush with dressing.
8. Place the next layer of fried vegetables with cucumbers and grease.
9. Finish assembly by sprinkling with chopped eggs.
10. If desired, you can decorate with herbs or olives.

Bon appetit!

Salad with gherkins and nuts

An unusual-tasting salad that can decorate any table and surprise with its taste.

Ingredients:

• Carrots - 2 pcs.;
• Onion - 2 pcs.;
• Gherkins – 12 pcs.;
• Walnuts – 2 handfuls;
• Pork heart – 0.4 kg;
• Hard cheese – 100 g;
• Salt pepper;
• Mayonnaise for dressing.

Preparation:

1. Boil the pork offal until fully cooked, then cut it into strips.
2. Fry the onion rings and grated carrots until golden brown and soft.
3. Cut the gherkins into slices.
4. Chop the nuts and cut the cheese into strips or grate it on a coarse grater.
5. Having prepared all the ingredients, place them in a deep plate and mix.
6. Season and you can try the dish.

Bon appetit!

Holiday salad

What salad can you most often find on a holiday table? That's right, a salad with corn or peas. This salad can also be prepared using pork heart.

Ingredients:

• Heart - 0.2 kg;
• Onion - 40 g;
• Mayonnaise - 4 tbsp. l.;
• Sweet red pepper - 100 g;
• Canned peas - 4 tbsp. l.;
• Canned corn - 4 tbsp;
• Salt pepper.

Preparation:

1. Boil the offal until fully cooked and cut it into small cubes.
2. Remove seeds and membranes from the sweet pepper, then cut into cubes.
3. Place corn and peas without liquid in a deep plate.
4. Add pepper cubes with chopped onion.
5. Then add the offal and season the dish.
6. Add salt, pepper and mix well.
7. Everything is ready, you can eat.

Bon appetit!

Salad with prunes

Ingredients:

• Eggs – 5 pcs.;
• Onion – 2 pcs.;
• Carrots – 2 pcs.;
• Heart – 2 pcs.;
• Prunes – 150 g;
• Cheese – 100 g;
• Mayonnaise for dressing – 250 g;
• Vinegar;
• Pepper, salt.

Preparation:

1. Boil the pork offal until tender and cut it into arbitrary pieces.
2. Grate the boiled eggs onto a coarse grater along with the cheese.
3. Cut the onion into half rings and immerse it in vinegar diluted with water to marinate.
4. Grate the carrots on a coarse grater and fry them in oil until soft.
5. Cut pitted prunes into slices.
6. Mix the prepared products, add salt and pepper to taste, and season.

Bon appetit!

Gourmet salad

From pork offal you can prepare a salad with a bright and unusual taste that will surprise all guests.

Ingredients:

• Heart - 0.2 kg;
• Beijing cabbage - 100 g;
• Bell pepper - 1 pc. ;
• Radish - 4 pcs. ;
• Cucumber - 1 pc. ;
• Parsley - a bunch;
• Roasted salted peanuts - 50 g;
• Sour cream - 1 tbsp. l. ;
• Mayonnaise - 2 tbsp. l.;
• Salt pepper.

Preparation:

1. Boil the offal until fully cooked and cut into cubes.
2. Place it in a deep plate.
3. Cut the radish into slices, cut the cucumber into slices, and then in half.
4. Cut the pepper into cubes and the cabbage into small strips.
5. Add vegetables to the offal.
6. Mix chopped parsley in a separate container with sour cream and mayonnaise, pepper and make a salad dressing.
7. Season the dish, stir and garnish with chopped peanuts on top.

Bon appetit!

Chinese salad

Ingredients:

• Eggs - 2 pcs.;
• Arugula - 100 g (leaves);
• Heart - 1 pc.;
• Tomato - 1 pc.;
• Dill;
• Soy sauce - 2 tbsp. l.;
• Olive oil - 2 tbsp. l.;
• Garlic - 2 cloves;
• Pepper, salt.

Preparation:

1. Cut the boiled offal into medium-sized cubes.
2. Cut the boiled eggs in half lengthwise, and then cut the halves in half again.
3. Chop the washed tomatoes in the same way.
4. Make the dressing: mix sunflower oil with soy sauce, chopped garlic and pepper.
5. Cut dill sprigs with arugula leaves as desired.
6. Place the ingredients in one deep plate, add the prepared sauce and mix well.

Bon appetit!

Salad with pasta and cheese

Preparing a warm pork heart salad with melted cheese and pasta. It is not difficult to prepare, and the taste is excellent.

Ingredients:

• Carrots - 1 pc.;
• Onion - 1 pc.;
• Heart - 1 kg;
• Processed cheese - 200 g.
• Tomato paste - 1 tbsp;
• Flour - 1 tbsp. l.;
• Sunflower oil - 50 g;
• Bay leaf;
• Salt pepper.

Preparation:

1. Rinse and clean the pork offal.
2. Cut it into arbitrary pieces and fry in sunflower oil until golden brown.
3. Grate the carrots on a coarse grater and chop the onion.
4. Place the vegetables in the same pan and fry for a few minutes.
5. Add salt, pepper and flour.
6. Add pasta, mix well and fry until done.
7. When ready, transfer to a roasting pan or other vessel for stewing.
8. Add bay leaf and add water to a level a few centimeters below the meat.
9. Place on low heat and simmer for no more than 40 minutes.
10. Add processed cheese to the dish and simmer for about 25 minutes.
11. When ready, transfer the dish to a small bowl.

Bon appetit!

Offal salad

Ingredients:

• Heart - 2 pcs.;
• Pork tongue - 1 pc.;
• Smoked turkey fillet - 0.4 kg;
• Champignons - 0.3 kg;
• Mayonnaise - 100 g;
• Salt.

Preparation:

1. Boil the tongue with heart until fully cooked and cut into small cubes.
2. Cut the smoked fillet in the same way.
3. Place the mushrooms from the jar in a colander and remove all liquid.
4. Mix fillet with offal and mushrooms in one container.
5. Add salt, season and serve.

Ukrainian salad

Ingredients:

• Onion - 1 pc.;
• Garlic - 3 cloves;
• Sweet pepper - 2 pcs.;
• Heart - 0.5 kg;
• Parsley with dill - 100 g;
• Vinegar - 3 tbsp. l.;
• Sugar - 1 tsp;
• Sunflower oil - 100 g;
• Green onions - 50 g;
• Pepper, salt;
• Lettuce leaves.

Preparation:

1. Cut the boiled offal into strips.
2. Pickle the onion, cut into small pieces, in vinegar diluted with water and added sugar.
3. Peel the pepper and cut into strips.
4. Chop the parsley and dill, and cut the green onions into small rings.
5. Remove the pickled onion from excess liquid and mix it with the rest of the prepared products.
6. Add salt and pepper, season with olive oil.
7. Place lettuce leaves and all other products on top of it in a deep container.

Bon appetit!