PAN-ROASTED LIVER

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

Cooking process
The liver to be roasted should not be washed; hold, as a last resort, for 15 minutes in milk and then dry well, wrapped in a clean towel.

Cut into slices of equal thickness so that they warm up as evenly as possible during frying. Sprinkle with a little crushed pepper, roll in flour, fry in boiling butter or lard for 10 minutes on one side, and then turn the other side with a fork. 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 becomes. It should be salted just before the end of frying.
Serve on a warmed platter garnished with vegetables and a sauce of your choice.

LIVER IN SOUR CREAM


Composition:
500 g liver, 0.5 cups 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, add salt, sprinkle with pepper, roll in flour and fry. Then put in a shallow saucepan, add pre-lightly fried onions, sour cream, juice from the frying 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.

LIVER BEEF STROGANOV


Composition:
For 500 g of liver - 2 tbsp. tablespoons of ghee (margarine or butter lard), 1-2 heads of onions, 1 tbsp. a spoonful of flour.

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

LIVER ON GRATAR


Composition:
750 g liver, 50 g butter, a little crushed pepper, 1 tsp finely chopped parsley, 1/2 tbsp. tablespoons of ghee.

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

LIVER SHASHLIK


Composition:
750 g liver, 1 tbsp. spoon of butter, 1 teaspoon of vegetable oil, 100 g of lard, pepper.

Cooking process
Peel the liver, cut into slices as thick as a finger, and then each slice into small, about three centimeters, 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 heat.
Take several small skewers, string four pieces of liver onto each, alternating with slices of bacon. Warm up the grill and place the skewers on it. Fry for 15 minutes over medium heat. Season with salt before the end of roasting.
Serve with a vegetable garnish and salad.

LIVER FRIED IN PASTRY


Composition:
400 g of beef liver, 2 eggs, 50 g of wheat flour, 50 ml of milk, 50 g of culinary 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 tender.

Liver pancakes


Composition:
For 1 serving - 150 g of liver, 15 g of butter, 1 egg, 10 g of flour, 5 g of herbs, salt.

Cooking process
Wash the liver, clean it 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 in 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


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

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

LIVER FRIED WITH BESHAMEL SAUCE


Cooking process
Cut the prepared liver into thick pieces, roll in flour and fry until half cooked on both sides. Season with salt before removing from heat. Prepare béchamel 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 béchamel and sprinkle with finely chopped green onions.

POTATO STUFFED WITH LIVER


Composition:
9 pcs. potatoes - 200 g of 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, core and fill with minced meat.
To prepare the minced meat, cut the liver into thin cubes, the onion into half rings, the bacon into small cubes and fry everything. Pour the prepared potatoes with sour cream sauce and onions and simmer over low heat until tender.

Liver dumplings


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

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

Dumplings with liver


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

Cooking process
Cut the bread into cubes. Turn the liver, bacon, onion and herbs through a meat grinder and mix with bread cubes. Dissolve flour, egg in milk; pour the mixture onto 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, gently roll in potato flour and dip in lightly salted water.
Cook over low heat for 10-15 minutes.

BRUSSELS MEDALLION


Composition:
4 slices boiled celery, 2 tbsp. spoons of butter or margarine, 4 slices of liver, 1 egg, flour, bread crumbs, pepper, salt, lemon juice.

Cooking process
Fry the celery slices in very hot fat until light golden brown. Dip the liver slices (they must be the same size as the celery slices) in flour, egg and breadcrumbs and lightly fry. Season with pepper, salt and lemon juice.
Place the liver on the celery slices and serve with white bread.

KIDNEYS UNDER WHITE SAUCE

Composition:
1 beef kidney or 2 veal kidney, 2 tbsp. tablespoons of butter, 1 tbsp. a spoonful of flour, 2 cups of 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. Season with salt and ground pepper to taste. Simmer over low heat, on the edge of the stove, for 20 minutes, adding a little, if necessary, meat broth to get a sauce of the thickness of liquid sour cream.
Peel the kidneys, cut into thin slices, and fry in a shallow saucepan in 1 tbsp. spoonful of butter. Do not salt. Keep it on fire for a little while until the buds begin to brown, but do not fry too much. Place in a saucepan with sauce, let it boil. Serve hot.

KIDNEYS FRIED IN CHINESE


Composition:
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 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 the 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. Add greens 2 minutes before the end of roasting.
Serve now with crumbly rice.

KIDNEYS IN ONION SAUCE


Composition:
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
Remove fat from the kidneys, 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, add fresh water and cook until tender for about 1-1.5 hours.
Prepare the sauce on the broth obtained by cooking the kidneys. 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 put the buds in a shallow saucepan, add the fried potatoes, peeled and sliced, cucumbers, 1-2 bay leaves and 5-8 peppercorns, pour the prepared strained sauce, cover and simmer for 25-30 minutes.
Before serving, transfer the kidneys with the garnish to a warmed dish and sprinkle with finely chopped parsley or dill.

GULASH FROM THE HEART OR UDDER


Composition:
For 500 g of 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 30-40 g cubes and rinse again, sprinkle with pepper, salt and fry in a pan with heated oil and finely chopped onions. 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 in tomato puree, bay leaves, cover the pan with a lid and simmer over low heat for 1-1.5 hours.
Serve fried or boiled potatoes for garnish.

STEWED KIDNEYS


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

Cooking process
Wash the kidneys, remove films and fat, cut, soak in water for 1 hour, boil. Slice lengthways in two and then cut into thin slices. Pour water so that it covers the kidneys, and without salt, bring to a boil, remove 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 stewing, sprinkle with flour, add pepper and bring the sauce to the desired thickness, adding flour or water. When the buds 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 saucepan or on a round platter, sprinkled with parsley.
Serve with pearl barley or buckwheat porridge.

BERLIN SCHNITZEL


Composition:
500 g of a cow's udder, 2 l of water, 1 onion, 4 black peppercorns, 1 pc. cloves, 1/4 bay leaf, flour, 1 egg, bread crumbs, roasting 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.

Boiled udder

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

Cooking process
Pour cold water over the udder. After 3 hours, transfer it to a saucepan, pour boiling water in such a way that it only covers the udder, bring to a boil, remove the foam. Cook, significantly reducing heat, without boiling. Add salt, spices, roots and onions 1 hour before the end of cooking.
Cut the finished udder into wide, thin slices, pour over the tomato sauce and heat.
Serve boiled potatoes for garnish, sprinkle with chopped parsley.

ROASTED ROUGH WITH BUCKTHORN


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

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

STEWED HEART


Composition:
For 500 g of beef heart - 1 cm, a spoonful of flour, 1 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 in a napkin, cut into small pieces, salt and fry in a preheated pan with oil. Before the end of frying, sprinkle the pieces of 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 pan with heated oil, lightly fry the finely chopped onion, add the tomato puree, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 2 bay leaves, boil and 20-30 minutes before the end of stewing, pour into a saucepan and salt.
As a side dish, you can serve buckwheat porridge, boiled rice, pasta, fried or boiled potatoes.
In addition to this method, the heart can be cooked in the same way as braised beef.

GULASH FROM LUNGS


Composition:
For 500 g of lungs - 1 onion, 1 tbsp. a spoonful of tomato puree, flour and oil.

Cooking process
Put the washed lungs in hot water and cook over low heat for 1.5-2 hours; then cut them into cubes of 30-40 g each, 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.
Put the fried lungs in a saucepan, add 2-2.5 cups of broth obtained by cooking lungs, tomato puree, bay leaf, cover the pan with a lid and simmer the goulash for 10-15 minutes.
Serve with boiled or fried potatoes.

BAKING FROM THE HEART, LUNGS AND UDDER


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

Cooking process
Put the washed offal in boiling water and cook over low heat. Add peeled onion, parsley and celery roots, salt. Remove the prepared meat from the broth, mince it with the roots. In a greased dish, put in layers the boiled potatoes cut into slices, prepared meat, etc., finishing 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 dish, served with salad.

BRAINS WITH SAUCE


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

Cooking process
Pour cold water over the brains. After 1.5-2 hours, carefully remove the film from them (it is best not to take it out of 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 dishes with a lid, reduce heat and cook the brains until cooked for about 30 minutes.
Put the boiled brains on a dish, pour over with tomato sauce, and sprinkle with chopped parsley on top.
Serve crumbly rice porridge or mashed potatoes for garnish.

FRIED BRAINS


Composition:
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 heat and continue cooking for another 25-30 minutes.
Then cool the brains in a decoction, take out and let 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 preheated pan.
Put the prepared brains on a dish, sprinkle with oil and lemon juice and sprinkle with chopped parsley or dill.
For a side dish, you can serve fried potatoes or mashed potatoes, green peas, bean pods, boiled carrots, etc.

DRIED BRAINS


Composition:
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, sprinkle with salt and ground pepper, roll in flour, and then, moistened with an egg, in breadcrumbs. Fry the brains prepared in this way for 7-8 minutes in well-heated oil until golden brown.
Put the prepared brains on a dish, pour with oil and decorate with herbs.
Serve fried potatoes or mashed potatoes, green peas, carrots or bean pods as a side dish. Separately, you can serve tomato sauce.

BRAINS


Composition:
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 during cooking. Change the water once or twice. Take the brains out of the water. Carefully so as not to break, peel off the film, rinse one more time and cook in warm salted water with vinegar. Simmer for 20 minutes. Take out, let the water drain.
Serve hot, whole or sliced, with lemon, tomato sauce, or drizzle with lightly melted butter.

BRAINS WITH TOMATOES IN THE OVEN


Composition:
1 PC. beef brains or 2 pcs. veal, 150 g mushrooms, 4 tomatoes without flaw, 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, simmer in oil. Salt.
Grease a refractory earthenware pan, place one row of sliced \u200b\u200bbrains, one row of thinly sliced \u200b\u200bpeeled 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 ("FLACES")


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

Cooking process
Thoroughly clean the scar with a knife, rinse several times in warm water, scrub with salt and a brush, and rinse again. Pour 2-3 times with cold water, boil, drain, pour over with cold water.
Rinse the vegetables. Wash the bones, pour cold water, boil the broth, pour 1/2 l of broth, put the tripe in the remaining one, cook until soft, putting half the vegetables at the end of cooking. Cook 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, covered, 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 heat, cool in broth. Then remove, cut into thinner strips as possible, put in the sauce, add vegetables (the thickness 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.
Serve separately the grated cheese, red pepper, ground ginger and marjoram.

Tongue baked in horseradish sauce or beeshamel


Composition:
1 beef tongue, 250 g of vegetables, bay leaf, 2-3 peas of black and allspice, 1 spoonful of chopped parsley, 1/2 liter of béchamel 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, lay on a platter, pour over thick sauce with horseradish, insert into a hot oven for 15-20 minutes. Remove, sprinkle with chopped parsley.
Serve with potatoes and pickles.

LANGUAGE WITH COOKED BY BIROBIDZHANSKI


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

Cooking process
Clean the tongue with a brush, rinse thoroughly in water, remove the salivary glands located at the base of the tongue (on both sides).
Grind the seasonings, mix with salt, saltpeter and sugar (do not add sugar in summer). Rub some of the crushed mixture strongly into the tongue and put it in a pottery. 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 into the 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 with plenty of 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 put the tongue back in the broth, add the vegetables and cook until cooked.
Cut the finished tongue slightly obliquely, across thin, wide slices, lay on a heated dish, sprinkle with a few spoons 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 hot sauces, such as Tartar. In this case, the tongue should be cooled in the broth in which it was cooked.

TONGUE UNDER GRAY SAUCE


Composition:
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, citric acid, vinegar, 40 g butter, 30 g flour, 25 g raisins, 1 glass of red wine.

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

TONGUE UNDER WHITE RAISIN SAUCE


Composition:
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, putting on fire, cook for 2-3 hours. After cooking, remove the tongue, rinse with cold water and immediately remove the skin from it.
In 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 slice butter and stir.
When serving, cut the tongue into thin slices, put it on a dish, add a side dish (green peas, pasta, stewed cabbage, mashed potatoes or peas), then pour the prepared sauce over the tongue.
Tongue can be poured with sauce and without adding raisins, as well as cooked without sauce, pouring broth.
You can also cook fresh pork tongues; boil them for 1-2 hours.

SALT LANGUAGE WITH SIDE DISH


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

DRIED UDERS


Composition:
500 g udder, 2 l water, 1 onion, 1 bay leaf, 5 peppercorns, salt, 1 tbsp. a spoonful of flour, 2 eggs, 2 tbsp. tablespoons of crushed crackers, 2 tbsp. tablespoons of melted lard.

Cooking process
Cook udders in salted water with onions, bay leaf and pepper until tender. Let cool slightly. Cut into very thin slices, roll in flour, eggs and breadcrumbs, fry well in melted lard.
Serve with a side dish of potatoes, peas, beans, etc.

Tongue with raisin and horseradish sauce


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

Cooking process
Put the well-peeled tongue into a saucepan, pour boiling water over 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 (by rinsing with cold water) and cut into slices across the fibers.
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.

LANGUAGE FRIED


Composition:
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, add prepared carrots, onions, parsley root, salt. Cook over 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, place in a hot skillet with heated fat and fry on both sides.

All gourmets of the world are divided into those who love offal, and those who cannot eat "it". And for those, for and others, we have collected simple and healthy recipes for dishes that you must definitely try.

By-products, or offal, are usually called the internal organs of animals, as well as the head, ears, udder, tail. Liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea: despite the unattractive appearance of these products, they should not be neglected. "Pickles" from by-products are not only very tasty, but also contain a huge amount of minerals necessary for the body. The chefs of the best restaurants prepare gourmet dishes from offal. And in order to fight off the specific smell that is characteristic of any offal, experts recommend soaking in milk, rubbing with salt or pickling with herbs and vegetable oil.

In many national recipes of a particular cuisine, by-products are used. For example, the national delicacy haggis comes from Scotland. The legend of its appearance, by the way, is similar to the history of the appearance of most giblets.

A long time ago, at Scotland castles, chefs slaughtered a lamb for the festive table for the nobility, they did not throw out the entrails, but allowed the servants to keep them for cooking. This is how an extraordinary dish appeared - haggis.

However, there is another version. The wives of the highlanders, who went to sell the flock of sheep to the fair, prepared food for the journey - chopped offal of sheep cooked over a fire. And "wrapped" them in the stomach - it was convenient and practical. But one way or another, for the first time, the poor began to eat by-products.

Interesting Facts:

• about 40% of tourists visiting Scotland believe that haggis is an animal;
• Robert Burns, famous Scottish poet, wrote an ode to haggis! And to this day, there is a tradition: on January 25 of each year, they read this laudatory poem, eat haggis and drink whiskey;
• haggis is the most famous national dish in Scotland. And although it does not look very attractive, everyone who at least once heard about it and was in Scotland could not resist the temptation to try it;
• today haggis is served in restaurants with pearl barley risotto and a glass of Scotch whiskey - dram, which is slang for a sip.

Especially for Passion.ru readers - a recipe from the Scottish Cage restaurant.

Haggis

You will need:

• mutton stomach - 1 pc.
• heart - 1 pc.
• liver - 1 pc.
• lard - 200 g
• onions - 3 pcs.
• salt - 1 tsp
• black pepper - ½ tsp
• cayenne pepper - ¼ tsp
• nutmeg - ½ tsp
• broth - ¾ glass

Preparation:

Thoroughly rinse the mutton stomach from all sides and soak it for a day (we change the water every few hours). Cut the by-products into cubes, about 5-6 mm. Fry in lard with chopped onions. We simmer the fried offal for about an hour. Lamb stock can be added if desired. Ten minutes before cooking, add spices: pepper, nutmeg. We cool down, we do not fill the stomach very tightly, since during cooking its walls will contract. Cook the haggis for three hours in salted water, adding water as it boils. As it cooks, bake in the oven for five minutes so that excess moisture comes out and a crust turns out.

Kuchmachi

Here is another similar legend. Earlier in Georgia, rich people, when they slaughtered livestock, took the meat for themselves, and gave the legs, head and offal to the poor. Once the owner of the yard came to his shepherds, felt a pleasant and appetizing smell and saw that they were eating a dish of giblets - kuchmachi. He was invited to join the meal. The taste of the food impressed this man. Since then, when the cattle were slaughtered, he took the offal for himself, and gave most of the meat to the peasants. He really liked the Kuchmachi.

You will need:

• beef liver - 116 g
• pork belly - 62 g
• utsko-suneli - 1 g
• adjika - 7 g
• fresh garlic - 4 g
• condari - 1 g
• cloves - 0.5 g
• red onion - 12 g
• vegetable oil - 10 ml
• vinegar - 5 ml
• pomegranate seeds - 20 g
• fresh herbs - 10 g
• salt pepper

Preparation:

Liver (tripe, beef liver, beef lungs, heart, kidneys) rinse, clean. Grate large pieces with spices (salt, hop-suneli, utsko-suneli, red pepper, hot pepper and chopped pomegranate seeds). Boil until tender in boiling water, add vinegar. Then cut the liver into small pieces. Fry in a pan in olive oil. When serving, garnish with pomegranates and green leaves.

The rest of the dishes offered by restaurants have similar stories, we will not repeat ourselves, but share the recipes!

Veal cheeks on potato gratin

You will need:

• veal cheeks - 500 g
• onions - 150 g
• carrots - 150 g
• celery - 150 g
• garlic - 20 g
• flour - 30 g
• vegetable oil - 50 ml
• sage - 1 g
• thyme - 1 g
• rosemary - 1 g
• white wine - 700 ml
• water - 1.5 l
• vegetable broth - 1.5 l
• peeled tomatoes in their own juice - 300 g
• cream - 140 ml
• boiled potatoes - 100 g
• parmesan cheese - 50 g
• sweet paprika - 1 g
• salt, pepper - to taste

Preparation:

Cut onion, garlic, carrot and celery into small cubes. Peel the beef cheeks from the veins, cut into pieces of about 150 g. Salt, pepper, dip in flour (breaded) and fry in vegetable oil.

Fry vegetables in the same pan. Add finely chopped thyme, sage and rosemary, then pour in white wine.

After the wine is stewed, pour in the vegetable broth. Then salt and pepper, add peeled tomatoes. Put all ingredients in the oven with the lid closed for at least two hours (the time may need to be increased to three hours) 180 degrees until the cheeks are soft.

After the cheeks are prepared, boil the potatoes and cut into slices. Prepare a porcelain container by pouring cream (30 ml) on the bottom. Put the potatoes there and add the remaining cream, sprinkle with salt, pepper, paprika and parmesan cheese.

Bake everything in the oven for 10 minutes, then take out and put the veal cheeks on top of the potatoes.

Hare kidneys stewed with caraway seeds and barberry in round bread

You will need:

• hare kidneys - 150 g
• onions - to taste
• garlic to taste
• champignons - 100 g
• loaf of white bread - 1 pc.
• cumin - 5 g
• barberry - 5 g
• sour cream - 100-150 g
• cheddar cheese - 50-100 g

Preparation:

We take hare kidneys and fry them with finely chopped onions and garlic until golden brown. Fry the whole small mushrooms separately.

In the meantime, cut out the middle from the round bread to make a container, and put it in the oven, burning from the inside so that a crust forms and the bread cannot absorb the sauce.

Put the fried kidneys and mushrooms in the bread, then put the caraway seeds, barberry and pour sour cream to the top. Rub cheddar cheese liberally on top, put in the oven for 20 minutes. As soon as you smell the aroma, take out the dish.

When you eat something delicious, do not forget to dip the bread cheese crust into the resulting sauce.

Chicken liver and toast salad

You will need:

• chicken liver - 60 g
• salad mix - 50 g
• mustard sauce - 40 g
• cherry tomatoes - 10 g
• radish - 5 g
• green onions - 5 g
• garlic - 15 g
• thyme - 7 g
• dijon mustard - 12 g
• honey - 50 g
• red wine - 300 ml
• granulated sugar - a pinch
• rosemary - a pinch
• salt, pepper, vegetable oil - to taste

Preparation:

For the demi-glace sauce, fry the garlic, rosemary, thyme in vegetable oil. After adding wine, evaporate for 10 minutes over medium heat. Put Dijon mustard, honey, sugar, salt and pepper in a frying pan, mix thoroughly, cook for two minutes.

Combine two consistencies, stir and simmer over low heat for 25-30 minutes. Cool the finished sauce and strain through a sieve.

For the salad, fry the liver in a skillet. Put the salad mix, cherry tomatoes cut into quarters, slices of radish (cut into thin slices), ready-made liver in a deep bowl. Serve the finished dish with chilled demi-glace sauce.

Chicken soup with homemade noodles

You will need:

• chicken broth - 200 ml
• carrots - 14 g
• chicken breast - 30 g
• greens - 5 g
• noodles - 15 g
• garlic oil - 3 g
• quail egg - 1 pc.
• chicken hearts - 20 g
• chicken stomachs - 20 g
• salt, pepper - to taste

Preparation:

Simmer grated carrots in a skillet over medium heat, adding garlic oil. Boil chicken breast, separately - quail egg, noodles, chicken hearts and stomachs.

Add all the ingredients to the chicken broth and, bringing to a boil, cook for two to four minutes. Add salt, pepper, herbs.

Pancakes with buckwheat porridge and offal

You will need:

• wheat pancakes
• minced meat with buckwheat and offal
• sour cream - 50g

For pancakes:

• wheat flour - 600 g
• sugar - 100 g
• vegetable oil - 100 g
• egg - 1 pc.
• salt - 1 g
• milk - 4 glasses

In a deep bowl, knead the pancake dough. Sift flour and combine with sugar, salt, add milk. Beat the egg separately and add to the dough. Mix everything so that there are no lumps. Bake pancakes in a hot skillet with vegetable oil.

For filling:

• boiled buckwheat - 450 g
• chicken broth - 250 g
• boiled offal - 700 g
• onions - 300 g
• butter - 70 g
• dill - 10 g
• salt / pepper - 4 g
• giblets broth - 100 g

Preparation of the filling:

Separate the offal from the veins and boil in salted water until tender (40-50 minutes). Cut the onion into small cubes and fry in butter until golden brown. Punch the finished giblets with a blender. Boil buckwheat until tender with the addition of giblets broth. Let the porridge stand under the lid and steam completely. Mix it with chopped giblets and onions. Salt and pepper to taste. Mix and add to the finished minced meat a little broth from the giblets for juiciness. Wrap the filling in the finished pancakes.

Buckwheat porridge with giblets

You will need:

• boiled buckwheat - 150 g
• giblets (chicken hearts, stomachs and liver) - 50 g
• vegetable broth - 50 ml
• onions - 25 g
• butter - 10 g
• salt, pepper - to taste
• parsley - 5 g

Preparation:

Boil buckwheat. Finely chop offal and fry with onion. Then add vegetable broth, salt, pepper, boiled buckwheat to them and cook for another five to six minutes. Add butter and simmer for three minutes. Remove from heat, transfer to a serving dish and add chopped parsley.

Rabbit liver salad

You will need:

• spinach - 20 g
• pear - 20 g or 1 wedge
• pumpkin pulp - 20 g
• cherry tomato - 1 pc.
• rabbit liver - 80 g
• pomegranate sauce - 20 ml or 1 tbsp. the spoon
• dry white wine - 10 ml or 2 tsp
• sugar - 20 g or 2 tsp
• butter - 20 g
• lemon juice - 10 ml or 2 tsp
• olive oil - 10 ml or 2 tsp
• sunflower oil - 20 ml or 1 tbsp. the spoon
• egg - 1 pc.
• sea \u200b\u200bsalt - a pinch

Preparation:

Fry rabbit liver in sunflower oil. Stir in spinach. Put half of the butter, a teaspoon of sugar, and a wedge of pear in the pan. Pour in a teaspoon of wine, half of lemon juice and a teaspoon of olive oil. Simmer the wine over low heat and caramelize the pear for about five minutes.

Cut the pumpkin into cubes and caramelize in the same way as the pear, but a little longer, about eight minutes. Prepare a poached egg.

Put the liver with spinach in a slide in the middle of the plate. Drizzle with pomegranate sauce. Put a poached egg on top, salt.

Decorate the dish with cherry halves and caramelized pear and pumpkin.

Don't you use offal in your recipes yet? Believe me, you are losing a lot! Offal dishes are not only delicious, but also incredibly healthy. Not one type of meat contains so many substances and trace elements as recipes from the heart of chicken, pork, turkey and other offal can offer. You are planning a holiday, and you do not know what else you can surprise your guests with? try to cook delicious main dishes from the language - believe me, they are worth the time spent on them, and the availability of explanations will allow even those who are just starting to comprehend the art of culinary success to achieve success.
You are planning a holiday, and you do not know what else you can surprise your guests with? try to cook delicious main dishes from the language - believe me, these dishes are worth the time spent on them, and the availability of explanations will make it possible for even those who are just starting to comprehend the art of culinary success to achieve success.
If you have not yet decided what to cook from offal, carefully read the recipes presented in this section. Here everyone can find for themselves something that suits him and his family in all respects, including in the material sense. For example, recipes for cooking dishes from the tongue are more suitable for a festive feast, since this type of offal has a rather high cost. But to cook dishes from chicken offal is quite accessible to everyone, and their variety will surprise even the most discerning gourmets!
In this section, you can see recipes from offal with photos that will convince you that such dishes deserve to take a place not just in your daily diet, but with the right design - and as a festive menu. In addition, offal, especially heart dishes, are very useful for young children and those who, for medical reasons, need dietary nutrition. Dishes of turkey and chicken stomachs have approximately the same properties. Having tried at least once to use the recipes from offal offered in this section, you will wonder for a long time how you could do without them before!

24.03.2018

Berlin-style liver with apples

Ingredients: liver, onion, apple, flour, salt, pepper, oil

Chicken liver can be used to make this tasty and satisfying dish - Berlin-style liver with apples. I kindly described the recipe with step by step photos for you.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 apple,
- 2 tbsp. flour,
- salt,
- black pepper,
- vegetable oil.

21.03.2018

Stroganoff liver with sour cream

Ingredients: beef liver, onions, carrots, sour cream, flour, tomato paste, salt, pepper, vegetable oil

Stroganoff liver is a very tasty and satisfying dish that can be prepared both for every day and for a festive table.

Ingredients:

- beef liver - 300 grams,
- onions - 100 grams,
- carrots - 100 grams,
- sour cream - one and a half tablespoons,
- flour - 1 tablespoon,
- tomato paste - 1 tsp,
- salt,
- black pepper,
- vegetable oil.

21.03.2018

Liver with potatoes in a pan

Ingredients: beef liver, potatoes, onions, salt, pepper, vegetable oil

On a quick hand, I suggest you cook this very tasty dish - liver with potatoes in a frying pan. I have described the recipe for you in detail.

Ingredients:

- beef liver - 250 grams,
- potatoes - 300 grams,
- onions - 50 grams,
- salt,
- black pepper,
- vegetable oil.

12.03.2018

How to cook odorless lamb kidneys

Ingredients: lamb kidneys, internal lamb fat, soy sauce, onions, coriander, red pepper, cumin seeds, cilantro, dill, black pepper, salt

Lamb kidneys are very tasty, but few people know how to cook them so that they are odorless. Our recipe will tell you the secret of how to achieve this. This is not at all as difficult as it might seem at first glance.
Ingredients:
- 4-5 pieces of lamb kidneys;
- 100 grams of internal lamb fat;
- 2 tbsp. l soy sauce;
- 1 onion;
- 1 tsp coriander;
- 0.5 tsp red pepper;
- 1h. l. cumin;
- 1 bunch of cilantro;
- 1 bunch of dill;
- black pepper to taste;
- salt to taste.

11.03.2018

Chicken liver pancakes with carrots and onions

Ingredients: chicken liver, onions, carrots, eggs, flour, soda, salt, pepper, vegetable oil

Chicken liver pancakes with carrots and onions will not be difficult and time-consuming to cook. The dish is very tasty and cooks quickly enough.

Ingredients:

- chicken liver - 300 grams,
- onion - 1 pc.,
- carrots - half,
- egg - 1 pc.,
- flour - 40-60 grams,
- soda - half a tsp,
- salt,
- black pepper,
- vegetable oil.

13.02.2018

The most delicious liver recipe

Ingredients: chicken liver, onion, egg, flour, seasoning, oil

I think you have fried chicken livers more than once. I'm sure you didn't always get it tasty and juicy, but today I have prepared a recipe according to which you will cook the most delicious liver.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 egg,
- 4 tbsp. flour,
- salt,
- spices,
- 50 ml. vegetable oil.

05.12.2017

Chuvash offal shurpe soup

Ingredients: offal, meat, rice, onion, salt, spice, herbs

I suggest you cook an unusual Chuvash soup. it is prepared from ordinary pork offal, so this dish will not be expensive for you.

Ingredients:

- 1.5 kg. offal,
- 200 grams of beef,
- 150 grams of rice,
- 3 onions,
- salt,
- spices,
- greens.

01.12.2017

Soft chicken hearts

Ingredients: chicken hearts, onions, vegetable oil, water, salt, pepper

Cooking chicken hearts is a simple task, but still with its own nuances. It is important to make sure that they come out with you not just tasty, but tender, soft. You will find all the secrets of this process in our recipe.

Ingredients:
- chicken hearts - 400 gr;
- onion - 1 pc;
- vegetable oil - 30-40 gr;
- water - 180-200 gr;
- salt to taste;
- pepper to taste.

05.11.2017

Chicken hearts stewed in sour cream sauce

Ingredients: chicken hearts, soy sauce, onions, wine vinegar, chicken seasoning, soy sauce, sour cream, olive oil, vegetable oil, salt

If you want to cook chicken hearts tender and tasty, then use our new recipe. We suggest you stew them in sour cream sauce. But, first, we recommend marinating the hearts for 40 minutes in soy sauce. Learn all the details from the recipe.

For the recipe you will need:
- 100 ml of soy sauce;
- half a glass of vegetable oil;
- 1 teaspoon of chicken spices;
- 1 tbsp. a spoonful of wine vinegar;
- 1 kg of chicken hearts;
- the head of an onion;
- vegetable oil - 2 tbsp. spoons;
- sour cream - 50 g;
- ground black pepper - to taste;
- salt - to taste;
- a bunch of prefabricated greens

For many of us, the taste of liver comes from childhood. Pies with liverwort filling, dumplings, pies, and other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and delicious. It seems that interest in the liver is reviving today. There are a lot of requests for this product on the Internet. That is why I decided to show you today how to cook the liver correctly, that is, what is processed from the malfunction of animals. Traditionally, these are the lungs, heart and liver.

All this is very cheap on the market in comparison with meat. Why not give it a try, even though it is considered a second-rate product? Cheap and cheerful! You cook this whole set, and there is enough for everything - for navy-style pasta (next time I will definitely tell you how to cook them), pies, dumplings, sausages, pancakes and much more.

Please do not confuse the store liver, or what they call liver, liver sausage ... Or shop pies with the so-called liver. All this did not lie next to a real liver. And you will be convinced of it now! Let it be a high-calorie dish, and then you will have to, but it was very tasty ...

Products

• Lungs, liver, heart (failure) - 500 gr.
• Onions - 300 gr.
• Butter - slice
• Vegetable oil - for frying
• Salt and pepper to taste
• Bay leaf - optional
• Garlic (optional) - 3-4 cloves

How to cook a liver properly at home - step by step instructions with a photo

We'll wash the glitch and leave it in the water, let it get a little wet. It is very important to remove the hymen, if you get it - the tubules and everything else. Cut large pieces into smaller pieces, because then the water is guaranteed not to escape when it boils, as is often the case. Therefore, it will be necessary to follow carefully!

Step 1. Soak up the crash and remove the hymen

Pour the water into a large saucepan, bring it to a boil and send the lungs and heart to boil. After five minutes, we will merge this, pour in another water, and cook in it. And we will cook the liver, if there is one. If not, then it does not matter, it will turn out equally delicious without this ingredient. It is also necessary to thoroughly wash, remove all excess and cut into pieces that are convenient for frying. It would be nice to soak it in milk before that.

Step 2. Soak the liver in milk and cut into pieces

Send the pieces of liver to the pan, let them roast, not steamed, until they are brown crispy. We’ll do the onion. There should be a lot of it in the liver. Do not be sad that your family will not accept him. They will be so addicted to food that they will not pay attention to the treacherous presence of fried onions. We fry it so that it becomes transparent. Take your time, because the first two ingredients take at least an hour to cook. By the way, you can add salt and pepper onions right now, at the end of frying.

Step 3. Chop the onion and fry

Are you sure the heart and lung are ready? We cool them by putting them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. We just have to cut into pieces that are convenient for grinding in a meat grinder.

Step 4. Cool down the crash and cut into pieces

By the way, if you don't have, say, a liver, replace it with another product. On the same chicken liver, a piece of beef, or put the udder. This is how each time you add something new, you will diversify the taste of the liverwort filling. And now we turn on the meat grinder, or put the usual one, and grind the pieces of liver, lung and heart.

Step 5. Grind the liver, lungs and heart in a meat grinder

Pour the oil from the pan together with the onion into the liverwort. Then the filling will be juicy, tasty and more satisfying. By the way, if the minced meat turns out to be rather dry, you can add a little broth to it, in which the malfunction was cooked, heated butter. It will be even tastier and more tender!

Step 6. Combine the onion and minced meat

By the way, you can do everything differently - that is, fry the liver or other ingredients with onions, and then grind everything. This will not change the taste, but this option will be more pleasant for those who do not like fried onions. You can lightly salt and pepper the minced meat. Before filling, you can overcook it for a short time and add a piece of butter.

Step 7. Fry minced meat and add a slice of butter

How to make a liver even more appetizing: some useful tips

• You don't need to put a lot of salt, the pepper will do its job.
• Let the amount of all ingredients be approximately the same.
• If anything, you can arrange a mixture, that is, put beef lungs, pork heart, and so on. By the way, the liver is super tasty if you put your tongue, bacon in it!
• Do not forget to keep an eye on the foam, which will appear abundantly as soon as the water boils in the pan, where the malfunction already lies. That's why you need to cut them into pieces.
• In the broth in which the malfunction is cooked, you can add carrots, bay leaves, garlic, etc.
• You do not need to grind all the parts, because all the minced meat cannot be used immediately.
• If you add more butter, you can make something like a pâté, which you can spread on a bun.

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 a huge amount of minerals necessary for the body. Therefore, despite all the unattractive appearance of these products, they should not be neglected. Culinary experts from many countries have long ago brought the success of the use of 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. Frying 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 stroganoff from the liver with mushrooms
12. Liver pate with vegetables
13. Stewed pork entrails with apple
14. Beef tail, stewed in aromatic sauce
15. Calf kidneys à la julienne

1. Boiled heart

Ingredients:

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

Preparation:

Put a veal or beef heart in a saucepan with salted water - 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 in a saucepan.

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

2. Pork ears fried with breadcrumbs

Ingredients:

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

Preparation:

Clean, 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 lightly browned, at the end sprinkle the dish with breadcrumbs.

You can serve fried pork ears with breadcrumbs 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 buckwheat
1 head of onion
4 tablespoons sour cream
greens
salt

Preparation:

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

Lubricate the multicooker bowl with vegetable oil, shift the liver, cover with onions, cook for 15 minutes in the "Baking" mode, add buckwheat, add water, season with black pepper and salt, pour in sour cream, cook buckwheat porridge with liver in a multicooker on 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 offal
1 egg
1 cup semolina
1 tbsp vegetable oil
flour
pepper
salt

Preparation:

Boil potatoes in their skins, pour over with cold water and peel, make mashed potatoes, add butter, egg, flour, salt the resulting thin dough.

Frying and stirring, brown the semolina, pour three glasses of boiling water, salt and stir, 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, lay out the filling along the long edge, roll up.

Before baking, grease each potato roll with giblets 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 onion
1 tsp sweet paprika
1/2 tsp curry
flour
vegetable oil
ground black pepper
salt

Preparation:

Cut the beef liver into portions and beat through the plastic, then breaded in flour.

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

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

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

When all the ingredients are ready, put the apples first on the dish, 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. Frying offal

Ingredients:

Heart 320grams
lungs 300 grams
kidney 320 grams
vegetable oil 2 cups
onion 4 heads
broth 150 grams
tomatoes 4pcs
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. Pre-boil the heart and lungs, then cut into cubes of 20-25 g and fry in oil with onions, garlic and diced tomatoes. Sprinkle with salt and pepper.

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

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

7. Stuffed liver roll

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

Ingredients

Beef liver 800 gr
Pork lard 300 gr
Carrots 1 pc large
Onion 1 pc large
Pork fat mesh (offal) about 100 gr
Filling
250 of any smoked meat
Carrots 1 pc medium
Onion 1 pc medium
Salt, pepper, seasonings to taste

Cooking method

Cut the liver and lard into small pieces, fry until cooked in a pan, add no oil

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

Grind the 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

Lay out the prepared mesh, put the liver mince on it, flatten

Make an aggravation and put our filling in it

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

Put 200 grams in a preheated oven 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 150g
1 egg
1 teaspoon 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 vessels from chicken hearts, cut into 2 parts lengthwise.

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

Fry hearts and liver in butter for 2-3 minutes. As soon as the offal has turned white, remove from heat. Salted a little. Let cool slightly.

Then minced meat and offal were mixed. A baking dish was greased with butter, minced meat was laid out, leveled and pieces of butter were spread on top. We closed the form with foil and put it 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, will not taste bitter.

Ingredients:

Beef liver - 400 gr.
Eggplant - 1 pc.
Eggs - 1 pc.
Salt, pepper - the taste.
Roasted walnuts and pine nuts - 4 tablespoons
Onions - 1 head

Sauce composition:

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

For breading:

Ground crackers.
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 in a meat grinder. We also grind onions, eggplants and nuts in a meat grinder. Add the egg, which was 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 them in a pan. When all the cutlets are fried, we proceed to preparing the sauce.

Chop the onion and put in a frying pan to fry in butter. Put chopped mushrooms here. Mushrooms can be twisted into a meat grinder. When the mushrooms are fried, lightly add some salt and pepper. 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 the dish, pour over the sauce and serve.

10. Pork heart stewed with vegetables in cheese sauce

Most often, by-products (heart, kidneys, lungs, etc.) are used to prepare fillings for pancakes and pies, but few people know that they can be used to make full-fledged second courses. I want to offer you a recipe for a pork heart stew with vegetables, I'm sure you will like it.

Ingredients:

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

If, instead of pork, you stew a 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 them thoroughly and cut them into strips (preferably fine ones so that they are extinguished faster). Peel the onion and cut into half rings, and chop the peeled carrots on a coarse grater.

Put the heart into a saucepan, cut into strips 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 very low heat for about an hour.

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

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

11. Beef stroganoff from the liver with mushrooms

The recipe for beef stroganoff, beloved by all of us, is not only from meat, but from 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 I got.

Ingredients:

Liver (beef or pork) - 0.5 kg;
Mushrooms (any forest mushrooms: cepes, aspen mushrooms, etc.) - 200 g;
Bulb onion - 2 heads;
Bell pepper - 2 pcs;
Tomatoes - 1 pc;
Sour cream - 200 g;
Thyme - 2-3 branches;
Vegetable oil;
Salt, pepper, and other spices you love.

Preparation:

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

Pre-boiled and cooled mushrooms, tomatoes and bell peppers are chopped in the same way, and finely chopped onions.

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

In another frying pan or in the same 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 fried mushrooms and onions to the pan to the finished liver, mix and leave to simmer for about three minutes.

Now add 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 into 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

The composition of the pate:

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

Preparation:

We clean the liver of films and veins, cut into small pieces. It is advisable to pre-soak the pork liver for 1 hour in cold water. Cut the bacon into cubes and lightly fry until a blush appears, in it we also 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 make the liver pate even more tender and fluffy, rub it through a sieve, and then season and beat until the paste becomes light and airy. Wrap the finished pate in cellophane wrap or parchment in the form of a roll, and cut into beautiful slices before serving.

13. Stewed pork entrails with apple

Pork 200 gr.

Meat offal 200 gr.

Heart 200 gr.

Pork liver 200 gr.

Hot chilli pepper 1 pc.

Bulb onions 3 pcs.

Cilantro, coriander 0.5 tsp

Hops-suneli 0.5 tsp

Cilantro greens 1 bunch.

Parsley 1 bunch

Salt to taste

Garlic to taste

Apples 2 pcs.

White wine vinegar 1 tbsp

Cooking method

This recipe was taught to me 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 we sell and now we have such a wonderful food.

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

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

Our insides are boiled. Now we cut them into pieces and throw them into a frying pan for our frying. Add an apple to this, it should be sweet and sour and cut into slices, all our spices, garlic and vinegar. Let it stew for another fifteen minutes. Serve this dish hot.

14. Beef tail, stewed in aromatic sauce

Ingredients

Beef tail - 1 pc (about 800g)
Oil "Ideal" olive - 3 tbsp.
Onions - 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
Sliced \u200b\u200btomatoes - 150 ml.
Wheat flour - 1 tablespoon

How to cook

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

At the end of the program, add coarsely diced onions, coarsely chopped carrots 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 the starting product, the faster the meat will cook). You can leave on the program "languor" for another 30 minutes-1 hour. Add a little water as needed while cooking.

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

15. Calf kidneys à la julienne

Ingredients

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

How to cook

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

2. Peel, rinse and chop the vegetables.

3. Heat oil and lightly fry onion and celery. Lay out the kidneys and fry until crisp. Add pepper, warm up.

4. Pour cream over everything, bring to a boil and simmer, reducing heat to a minimum. Season with salt, add mustard, peppers and thyme, mix well and bring until thickened.

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

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