By-products from poultry and livestock are less popular than the main parts: chest, thigh, back, etc. However, they are no less useful, especially in terms of the iron content necessary for the circulatory system. In addition, they are often lower in calories, as a result of which they are recommended for dietary nutrition. Beef heart is a good option for salads, first courses and casseroles.

How to prepare it for work and what can you think of in a hurry with it?

The main difficulty in working with this offal is the multistage preparation of it. Professionals advise boiling beef heart in 2-3 approaches in order to remove dirt and harmful components from it as much as possible, as well as make it very tender: after all, in comparison with veal, it is quite tough.

• Pour cold water over the beef heart and leave for 3-4 hours. After that, change the water and leave it again, but for 1.5-2 hours.
• Rinse off the offal and set it on a paper towel while the water boils in a large saucepan. As soon as the water (already with the heart in it) comes to a boil again, drain it and fill the pan with a new portion of water.
• After a new boil, cook the beef heart for 3-4 hours on medium power under the lid, periodically removing the foam that appears from the surface.

As for the salt, it is usually added in 45-60 minutes. before the end of cooking, however, in the case of a beef heart prepared for salad, you do not need to do this at all if it is subsequently filled with sauce or marinade.

The beef heart itself is a very satisfying product, therefore it does not require the addition of heavy ingredients. The simplest combination assumes the presence of onions and oil (or mayonnaise) for dressing. This is something that you can whip up for a hearty dinner or for the arrival of guests. But if there is an opportunity to conjure up a little in the kitchen, add spicy carrots, spices, chicken eggs: no less traditional, but delicious set.

Composition:

• Beef hearts - 500 g
• Raw carrots - 2 pcs.
• Bulb - 1 pc.
• Chicken eggs - 2 pcs.
• Mayonnaise - 2 tablespoons
• Olive oil - for sautéing
• Ground black pepper - 1 tsp
• Salt, sugar - to taste
• Apple cider vinegar - 1 tablespoon

Preparation:

Offal salad with pickled onions and olives

If you are cooking according to this recipe for a festive table, take the advice of professionals and do not mix all the ingredients in a common bowl: lay them in layers in the shape of a heart on a flat dish covered with lettuce leaves. Just do not forget to smear each layer (including the top one) with sour cream.

Composition:

• Beef hearts - 400 g
• Bulb - 1 pc.
• Pitted green olives - 250 g
• Large fleshy tomatoes - 2 pcs.
• Parsley - a bunch
• Leaf lettuce - bunch
• Sour cream - 2 tablespoons
• Medium hard cheese - 100 g
• Apple cider vinegar - 2 tablespoons
• Sugar - 1 tablespoon
• Spices to taste

Preparation:

1. First you need to work with the onion: peel it and cut it into half rings, put it in water (200 ml), add salt and sugar, bring to a boil. After that, immediately turn off the burner, but do not remove the container from the heat (for owners of gas stoves, reduce the heat to minimum), add apple cider vinegar and cover with a lid. Approximate marinating time: 25-30 minutes.
2. While the onions are pickling, take care of the hearts: peel them of films, rinse, dry with paper towels, cut into small cubes (about 2 * 2 cm). Wash the tomatoes and scald with boiling water, then peel and chop. Olives can be cut in half or left as they are. Tear a bunch of parsley with your hands.
3. Cover a large flat dish with lettuce around the circumference. In a separate bowl, combine pickled onions, beef hearts, olives, tomatoes and parsley. Season with sour cream and grated cheese, season with spices, stir, put on a prepared flat dish.

This salad does not require any additions, however, you can make a side dish for it in the form of a mixture of brown, golden and wild rice, boiled with a little saffron or dry garlic.

Diet appetizer with pickled cucumber

The appeal of this recipe lies in the fact that it is great for those who follow their figure and try to avoid excess fat, even in the form of a salad dressing. The most "high-calorie" ingredient here is beef heart, and it is also the most satisfying. The rest of the ingredients only set off its taste and add notes of freshness. If desired, the pickled cucumber can be replaced with a fresh one.

Composition:

• Beef hearts - 600 g
• Pickled cucumbers - 5 pcs.
• Dill - bunch
• Green onion feather - bunch
• Soy sauce - 2 tablespoons
• Bulgarian red pepper - 1 pc.

Preparation:

1. In a bowl, combine soy sauce and chopped dill, and put half of the beef heart, peeled and cut into strips, in a bowl. Leave it on for 15-20 minutes to soak in the sauce.
2. Chop the onion feather separately, cut the peppers and cucumbers into strips longitudinally, cut the rest of the beef hearts into the same thin bars.
3. Combine all the ingredients in a salad bowl, stir.

This salad can be a great addition to any side dish. And if you want to make it an independent dish, add 200 g of stewed white cabbage to the specified number of components - this will increase its nutritional value.

Spicy salad with ginger and sesame seeds

Such recipes are typical of the cuisine of Eastern countries and often complement simple side dishes like soba or rice noodles, since the brightest taste spot is the salad.

Composition:

• Boiled beef hearts - 300 g
• Canned ginger - 100 g
• Large fresh cucumber - 1 pc.
• Carrots - 1 pc.
• Sweet pepper - 1 pc.
• Sesame seed - 1 tablespoon
• Greens, spices - to taste
• Apple cider vinegar - 1 tsp
• Soy sauce - 1 tablespoon

Preparation:

1. Cut the boiled beef heart into thick slices, arrange on the wire rack and bake in a hot (200 degrees) oven for 5-7 minutes.
2. While this is happening, combine the vinegar and soy sauce in a small cup and add any spices. Chop carrots and bell peppers into thin and long strips, disassemble the ginger into plates, if necessary, turn them into strips. Core with seeds from cucumbers, cut into slices and split in half.
3. Combine beef hearts, carrots, peppers and cucumbers in a salad bowl, put in portions over the dishes. Add chopped herbs on top, fluff with a fork, stirring the ingredients slightly. Drizzle with dressing and garnish with sesame seeds.

In conclusion, it should be noted that the correct choice of beef heart and its subsequent preparation is the main factor in the success of the future salad. Make sure that the offal does not have a gray coating and stains that signal rot. The correct healthy color is dark red. And the boiling of the beef heart, even with subsequent baking or roasting, should take place in at least 2 waters.

The heart is considered a dietary product. It consists of muscle tissue and has virtually no fat deposits. It tastes like a cross between meat and liver, so all dishes with it turn out to be unusual and interesting. It is also much cheaper than any meat. Therefore, I often make goulash, cutlets from it. And also various salads, the recipes of which I want to offer you.

Pork or beef heart salad with pickled onions

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

Ingredients

Step by step cooking

Video recipe

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

Anyone can be made of the heart, including the well-known one. And it also turns out to be very tasty, which, thanks to the use of the heart, will turn out to be more budgetary.

Salad with hearts, Korean carrots and mushrooms

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

Ingredients

Step by step cooking

1. We cut the heart in half, cut out the vessels and remove the blood clots. Trim the fat as much as possible. You don't have to try to make everything perfect. If something is not cleaned, then it will be easily removed after cooking.
   
   
2. We put the heart in a saucepan and fill it with water. We leave it to soak for at least 30 minutes, or better - for a couple of hours, so that the ichor comes out.
   
   
3. After that, we take out the heart, pour new water into the pan and put it on fire. When it boils, reduce the heat to medium, lower the heart and put 1-2 leaves of lavrushka, salt and throw in 2 allspice peas. When it boils, remove the foam, cook until soft for about an hour and a half to two hours and cool, preferably without removing it from the broth or transferring it to cold water.
   
   



4. Pour 40-50 ml of oil into a frying pan, heat it up, put onion and sauté over medium heat until light golden brown.
   
   
5. During this time, we cut the washed and peeled 700-750 g of mushrooms into slices of medium thickness and add to the onion. Salt, pepper and fry on all sides until tender. To remove excess fat, tilt the pan a little, move the contents up and let the oil drain.
   
   
6. Remove the film from the cooled heart and remove what we could not clean before cooking. Cut it into strips or cubes and transfer to a bowl.
   
   
7. Add onion with mushrooms, Korean carrots and about 100 g of any mayonnaise. We 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.
• Grind 1-2 medium cloves of garlic using a special press into a bowl with carrots and mix well.
• After about half an hour, the Korean carrots are ready.

Video recipe

Are you looking for a recipe for a delicious new dish for a festive table or family dinner? I suggest watching a step-by-step video with a recipe for making a salad from the heart, mushrooms and Korean carrots.

Hearty Pork Heart Salad with Pickles

Calories: 170 kcal per 100 g.
Servings: 4-6.
Cooking time: with preparation 2.5 hours.
Kitchenware: cutting board, saucepan, bowl, spoon and knife.

We, of course, often see offal dishes on the table. But most often in the form of a hot dish. Which is not entirely true. If we make a warm salad from them, we will get not only tasty, but also very healthy food. After all, all by-products are saturated with essential trace elements for our body and, among other things, are good dietary products. So today we will prepare a salad of beef heart with pickles, and in various versions.

Ladies Caprice salad recipe

This salad is perfect for any festive table. We need: beef heart, pickled cucumbers - two pieces, potatoes - one large, one onion, hard cheese - 100 grams, mayonnaise / sour cream and spices.

Cooking with First of all, we deal with the heart - the main product. We wash, cut into two parts, remove blood, all ducts, cartilaginous joints and leave for five hours in water to leave the smell. Then boil with peas, roots and bay leaves in water for about two hours, until cooked. At the same time, violent boiling should not be allowed. Meanwhile, we boil the potatoes and prepare the rest of the products.

Cut the cucumbers into thin slices, onion half rings. Pour the latter with boiling water, then ice water, the bitterness will go away. Cut the potatoes into quarters and chop them into thin slices. Finally, cut the heart into long pieces. We put all the ingredients in a salad bowl, add spices, season with sour cream or mayonnaise. Salad with beef heart and pickles is ready. After a little infusion, decorate with cheese, grate it, and serve.

Salad recipe "Golden Heart"

Required products: beef heart - half a kilogram, onions - four pieces, carrots - three pieces, pickled cucumbers - three pieces, mayonnaise and salt. And now we offer you beef heart salad with pickles.

Recipe

We process the offal and boil it with peas, allspice, bay leaf and salt for two and a half to three hours. Let it cool down. Fry onions and carrots in vegetable oil, do it separately.

Also let cool. Cut the cucumbers into cubes, they will be the first layer in the salad bowl. Then rub the heart layer on a coarse grater and cover with mayonnaise. Next - onions, cucumbers and carrots. Mayonnaise again. Heart, mayonnaise again. We continue: onions, then cucumbers and carrots. Finish with mayonnaise. And so on until the food runs out. Fresh herbs are on top. Another beef heart salad with pickles prepared.

Recipe for a very simple salad with beef heart and cucumbers

Ingredients: 600 grams of beef heart, two carrots and one onion, three pickled cucumbers, ground black pepper, mayonnaise and salt. We wash the offal with cold water and cut it into two or three parts. Boil and refrigerate without removing it from the water. Cut off veins and fat, rub on a coarse grater. We continue to prepare a salad with beef heart and pickles. Boil the carrots, peel and also rub on a coarse grater. we also rub.

Peel the onion, cut into small cubes and fry in butter. Mix the onions, cucumbers, carrots and heart well. Then season the salad with ground black pepper. Now it's time for mayonnaise, we fill our dish with it. The final chord is to send the prepared salad in the refrigerator for five to six hours. As a result, it will turn out to be much juicier and softer.

Salad recipe "From the bottom of my heart"

We need: one boiled heart, 150 grams of pickled cucumbers, two boiled eggs, 150 grams of pickled mushrooms, mayonnaise. Let's make beef heart salad with pickles. A recipe with a photo will help us with this. Cut the offal into small cubes, do the same with pickled mushrooms, cucumbers and eggs. The preparatory stage is completed, we begin to form the salad itself.

There are two ways to accomplish this task: mix all the ingredients or lay them out in layers. We choose the second option. The first layer is heart, some mayonnaise and mushrooms. Then eggs and cucumbers. We repeat all the layers, lubricating them every other time, since they themselves have a lot of moisturized products. After the ingredients are finished, sprinkle the top layer with finely chopped dill. Outwardly, the salad turns out, perhaps, not the most attractive, but it is eaten in an instant.

The easiest recipe: how to make a salad with beef heart and pickles

Ingredients: beef heart - two kilograms, four onions, the same amount of carrots, pickled cucumbers - 600 grams. These products are enough for us to prepare six servings. We cook the heart for two hours, cool it and cut into strips, like pickles. Cut the onion in half rings, rub the carrots on a coarse grater, send them to the pan and sauté until they acquire a golden color.

Then we drain the excess oil and partially cool it. At the end of the process, mix all the ingredients well and season with mayonnaise.

Cooking with beef heart

To prepare it, we need: beef heart - 500 grams, hard cheese - 70 grams, boiled eggs - five pieces, pickled cucumbers - four pieces, canned mushrooms - one can, green peas, also canned - half a can, basil or dill. Now about how to make a beef heart salad with pickles. Finely chop our offal, chop the mushrooms.

From them we also make the first layer in the salad bowl. Then - the heart. Grease each layer with mayonnaise. Chopped cucumbers go to the third layer, then eggs and grated cheese. Finish with peas and use greens as decoration. It is recommended to put the finished dish in the refrigerator for several hours so that it is well saturated. Bon Appetit!

In classical cooking, there are many offal dishes. Especially popular and loved in Russia is such an offal as the heart. The taste of the heart is so self-sufficient and unusual that it can be prepared as a festive dish. Most often, Russian housewives prepare a salad from the heart - a delicious, bright and nutritious dish, eating which, the guests remain well-fed and satisfied. From our article you can learn a classic recipe for a salad with a heart, as well as many variations of making salads, which are based on pork or beef heart.

Pork heart salad

To begin with, it should be said that the heart is a product that requires long-term heat treatment. It should be cooked for at least 2-3 hours, depending on its type, therefore, if you plan to prepare a salad from the heart, cook the offal in advance. Pork heart salad is prepared faster - to boil the pork heart until cooked, you need 1.5-2 hours, while beef should be cooked for at least 3 hours. The heart can not only be boiled, but also fried. Usually, the heart is still pre-boiled until half cooked, and after that it is fried in vegetable oil until cooked.

The heart goes well with many products - cheese, eggs, various vegetables, mushrooms and dressings, so making a salad based on the heart will not be difficult - you just need to connect your imagination.

Classic salad "Heart"

First of all, we want to tell you how to make the traditional Heart salad with onions. To prepare it, take:

• boiled pork heart - 400 g
• onions - 2 heads
• mayonnaise - 5 tbsp. spoons
• greens (parsley, dill, cilantro, basil) - 1 bunch
• salt, black pepper - to taste

The recipe couldn't be easier! Finely chop all the ingredients, mix in a large bowl and season with mayonnaise, then salt, pepper and stir again. Ready!

Based on this recipe, you can also prepare a heart salad with carrots and pickles. To do this, add to the indicated ingredients:

• carrots - 1 pc.
• pickled or pickled cucumbers - 4-5 pcs.

You can also slightly vary the salad dressing by adding 2-3 tbsp to mayonnaise. tablespoons of mustard. It will add piquancy and pungency to your dish.

Now let's talk about the design. The salad can be made homogeneous, or you can lay out the salad in the shape of a heart on a flat dish, laying out the components in the following sequence:

1st layer - heart cut into strips with onions

2nd layer - chopped carrots

3rd layer - sliced ​​cucumbers

4th layer - finely chopped greens

All layers must be coated with a mayonnaise-mustard mixture. In this form, your salad will not only be tasty, but also beautiful. He will certainly decorate the festive table.

Light salad "Heart"

We invite you to prepare another delicious salad from the heart. This recipe will appeal to those who follow the figure and do not eat mayonnaise. Take:

• canned white beans - 1 can
• pork heart - 300 g
• red onion - 1 head
• bell pepper - 1 pc.
• cherry tomatoes - 7-8 pcs.
• garlic - 2 cloves
• olive oil - 3 tbsp spoons
• salt, black pepper, dry herbs - to taste

Cut the boiled heart into strips, also chop the onion and pepper.

Cut the tomatoes into quarters, and pass the garlic through a press.

Drain the liquid from the beans and add to the chopped ingredients.

Salt, pepper and season with a mixture of olive oil and garlic. Salad ready!

Beef heart salad

If you prefer a healthy diet and are ready to spend a little more time preparing, then make a beef heart salad. Unlike the classic recipe, we suggest you add a heart with pickled onions to your salad.

Spicy salad "Heart" with sourness

To prepare the salad, take:

• beef heart - 500 g
• bow - 3 heads
• greens - 1 bunch
• mayonnaise - 100 ml
• vinegar - 2-3 tbsp. spoons
• sugar - 1 tsp
• salt, black peppercorns - to taste

Put the heart to simmer, and at this time marinate the onions. This is done simply: peel the onion, chop it into half rings and put it in a glass or ceramic plate.

Caution: the metal may oxidize and your bow will be spoiled.

Sprinkle the onion with sugar and salt, throw a few black peppercorns over it, pour vinegar and leave to marinate for 30-40 minutes.

When the heart is cooked, it needs to be cooled and cut into strips.

Heart salad with cucumbers

The second classic recipe is a salad with a heart and a cucumber. Cucumbers, pickled, pickled or fresh, perfectly set off the taste of the heart and give the salad lightness and freshness. And this dish is perfect for a festive table, you just need to lay out this salad in the shape of a heart, alternating the ingredients and smearing the layers with mayonnaise. To prepare the salad you will need:

• boiled beef heart - 400 g
• bow - 2 heads
• cucumbers (any) - 5-6 pcs.
• boiled eggs - 3-4 pcs.
• green onions - 1 bunch
• soy sauce, pepper - to taste
• mayonnaise - 6-7 tbsp. spoons

Most of the difficulties are with the bow. It must be cut into half rings and sautéed in vegetable oil until transparent.

At this time, boil the eggs, and then cut them into strips.

In the same way, cut the heart and cucumbers into strips.

Lay out the salad in layers: heart with fried onions, cucumbers, eggs, chopped green onions. Pour a little soy sauce over each layer and coat with mayonnaise. Ready! We wish you successful culinary experiments and bon appetit!

Heart salad Pork heart (if you wish, you can take pork fillet), rinse, clean from films and ducts, boil in salted water (cooking duration for a heart 3-4 hours), cool and cut into thin long cubes. Cut the onion into thin half rings and marin ...Required: mayonnaise, sugar - 1 tbsp. spoon, vinegar - 1 tbsp. spoon, walnuts - 0.5 cups, onions - 1 pc., Korean carrots - 1 cup, pork heart - 1 pc.

Fresh salad Finely grate the carrots like a Korean one, scatter around the edges of the dish, top with orange and grapefruit slices, garnish with mayonnaise, sprinkle with sesame seeds. Cut raw asparagus across, and dice the avocado. Break Iceberg lettuce with your hands ...Required: avocado - 20 g, asparagus - 30 g, carrots - 5 g, Kenyan beans - 20 g, Iceberg lettuce - 60 g, beet leaves - 10 g, Corn salad - 20 g, grapefruit - 1 pc., Orange - 1 pcs., salt, pepper, sesame seeds, Besel mayonnaise

Beef heart salad Cut the heart into strips, chop the crab meat finely, chop the Chinese cabbage, cut the olives in half. Finely chop the parsley and dill. Combine the prepared ingredients, add seasoning or salt and pepper, season with mayonnaise or olive ...Required: beef heart - 100 g, Peking cabbage - 200 g, olives with anchovies - 80 g, crab meat or noodles - 150 g, parsley and chopped dill, seasoning of vegeta, salt and black pepper, mayonnaise or olive oil - 2 Art. spoons, apple cider vinegar ...

Rus salad (2) Boil offal in salted water, cool. Peel the cucumbers. Peel and cool the boiled potatoes "in their skins". Cut the prepared ingredients into strips, season with mayonnaise, pepper and mix. When serving salad at ...You will need: ground black pepper, salt to taste, mayonnaise - 150 g, pickled cucumbers - 150 g, potatoes - 150 g, chicken offal (liver, heart, stomach) - 200 g, boiled mushrooms, green onions - for decoration

"Heart of Gold" salad Boil the heart in salted water until tender (cook for a long time over low heat), fry the onion, cut into half rings, in sunflower oil. Separately fry the grated carrots. Refrigerate. At the bottom of the salad bowl with a thin layer ...Required: beef heart - 500 g, carrots - 3 pcs., Mayonnaise - 150 ml, onion - 4 heads

"Heart" salad Boil the shrimps in boiling salted water for 10-15 minutes, cool, peel. Grate the garlic, mix with mayonnaise, chop the proteins with a fork, mix with mayonnaise. Lay out in layers in the form of a heart: 1st layer - tear ...Required: peeled shrimp - 200 g, grated cheese - 200 g, boiled eggs - 4 pcs., Green salad leaves - 6-7 pcs., Garlic - 1-2 cloves, mayonnaise

Heart of Napoleon salad Cut the chicken and eggs into cubes, finely chop the onion, select the pomegranate seeds. We spread the layers in a salad bowl: 1- chicken, mayonnaise; 2 - mushrooms; 3 - onions, mayonnaise; 4 - eggs, mayonnaise; 5 - sprinkle the whole salad with pomegranate.Required: boiled chicken - 200 g, onion - 1 head, pickled mushrooms (honey agarics and boletus) - 150 g, boiled eggs - 2 pcs., Sweet pomegranate - 1 pc., Mayonnaise

"The way to the heart" Boil the heart for 2-2.5 hours, add salt and seasoning half an hour before being ready; when ready, pour cold water for 20 minutes, then grate on a coarse grater. Boil the eggs and chop them finely. Boil half the carrots and & nb ...You will need: veal or beef heart - 1 kg, carrots - 4-5 pieces, onions - 3-4 heads, eggs - 5 pieces, mayonnaise - 300 g, olive oil - 20 g, salt, Vegetta seasoning

Heart salad Rinse the heart, boil and cut into strips. Chop the onion into strips and pickle, leave for 30 minutes, then drain the marinade and add to the heart, season with mayonnaise. All the salad is ready, it is only advisable to let it brew for 5 hours. Bon appetit !!!Required: 2 boiled pork hearts, 4 onions, mayonnaise, onion marinade: 1 tsp. salt without top, 50 grams of vinegar, 1 tsp. sugar, 200 gr hot water (boiling water)

Heart salad Boil the heart until tender. Boil eggs. Fry onion with mushrooms. Grate the heart and eggs on a coarse grater or chop finely and finely, add fried onions and mushrooms, salt, pepper, season with mayonnaise. Bon Appetit!You will need: heart (beef / pork) - 500 gr., Egg - 4 pcs., Onion - 2 small heads or 1 large, champignons - 200 gr., Salt, pepper, mayonnaise