The most interesting ways to cook pork liver. Healthy and satisfying: fried pork liver with onions. A selection of recipes for fried pork liver with onions, carrots and more

18.10.2019

For a change home menu sometimes they use offal, including pork liver. It is used to make pies, cakes, casseroles and pancakes. Pork liver is a low-calorie product that contains a lot of calcium, phosphorus, iron and iodine, a whole group of vitamins.

Classic recipe

Ingredients:

Liver – 500 g.
Onion – 1 pc.
Mayonnaise – 4 tbsp. spoons.
Carrots – 1 pc.
Sunflower oil, salt, water.

How to cook:

Soak the liver in cold water. Two hours is enough. After removing the veins, cut into cubes.
Wash the carrots thoroughly, peel, and pass through a grater. Cut the onion into half rings.
Place a deep frying pan on the stove, pour a little oil, fry the chopped vegetables until half cooked.
Add offal to the fried vegetables, mix and fry. Stir the contents periodically.
After two to three minutes the color will change. This means it’s time to add mayonnaise and hot water to the frying pan. The water should cover the ingredients.
It remains to cover with a lid, reduce the heat and simmer for a third of an hour. Add a little salt at the end.

You should not fry the product too much, otherwise you will end up with a dry and tough dish. If you don't like mayonnaise, use fresh sour cream.

Video recipe

How to cook in a slow cooker

Using a multicooker, you can easily and quickly prepare delicious and healthy dishes. I'll share in the classic way, which is as simple as possible, but allows you to prepare a culinary masterpiece.

Ingredients:

Liver – 1 kg.
Onion – 200 g.
Oregano.
Vegetable oil.
Pepper, salt, bay.

Preparation:

Cut off the film from the liver, remove the veins and ducts. Remember, a hard film along with large ducts indicates that the ingredient is old.
After cleaning, soak in milk. In two hours the bitterness will go away and the fibers will soften.
Then cut into equal pieces for even cooking.
Peel and chop a medium onion. Cut into cubes or half rings.
Pour a little oil into the multicooker bowl and heat it up, activating the baking mode. Then add the chopped onion and sauté for about three minutes.
After this time, lay out the liver, sprinkle with bay leaf and oregano. Mix everything well, close the lid, activate the simmer, and cook for a quarter of an hour.
When the timer beeps, add salt, mix gently again and leave for 10 minutes with the lid closed. There is no need to turn on the device, the dish will arrive on its own.
Serve with sour cream and herbs.

Video cooking

Oven cooking method

Pork liver cooks very quickly in the oven, and the recipe I’m sharing is not complicated. Potatoes, baked along with the main ingredient, are suitable as a side dish. Serve the finished dish along with fresh vegetables.

The amount of ingredients is for four servings. If you want variety, expand the side dish. To do this, take one carrot, several tomatoes and two pieces bell pepper.

Ingredients:

Liver – 600 g.
Potatoes – 4 pcs.
Onion – 1 head.
Garlic – 4 cloves.
Pepper, salt.

Preparation:

Before cooking, soak the liver in water for half an hour. Afterwards, dry the pulp thoroughly and remove the film.
Slice large pieces, salt and pepper. I don't use spices. If desired, use some oregano and black pepper. Just don't overdo it, otherwise you'll spoil the taste.
Peel and cut the potatoes into thin slices, add salt in advance. You can add some spices and herbs that are used to make baked potatoes.
There is no point in using additional sauce; the dish will already be juicy. At the end you can add a little sour cream.
I recommend cutting vegetables into large pieces. To add flavor, soak them in vinegar. Garlic is only needed to give exquisite aroma, so it is not necessary to grind it.
Place potatoes, vegetables, onions and garlic and offal on a baking sheet. Bake in the oven for about 40 minutes at 200 degrees. A few minutes before ready, sprinkle with grated cheese.

When you recreate this flavorful treat at home, be sure to garnish it with fresh herbs. Baked pork liver goes well with red wine or light beer. If you are driving healthy image life, enjoy the taste without alcohol.

Soft and juicy liver in a frying pan

Each housewife has her own approach to preparing fresh pork liver in a frying pan. Therefore, there are many recipes. Fried using my method, it turns out tasty, tender, juicy and very soft.

Ingredients:

Liver – 1 kg.
Egg – 5 pcs.
Flour – 100 g.
Chicken broth – 1.5 cups.
Garlic – 6 cloves.
Sesame oil – 25 g.
Green onions – 80 g.
Salt, pepper.

Preparation:

Rinse and dry the liver. Remove the veins from the pulp, cut into squares the size of walnut.
Finely chop the green onions. It is better to chop the garlic using a garlic grinder.
In a deep bowl, mix garlic and green onions. Pour in chicken broth, sesame oil, add salt, pepper, mix thoroughly.
Pour the resulting mixture over the pieces. Mix everything thoroughly and leave to marinate for ten minutes.
In a separate bowl, beat the eggs. I use a whisk. If not, beat with a fork.
Sift the flour into a separate bowl (I buy the highest grade).
First, roll the offal in flour, then dip it in eggs and place it in a frying pan. Fry on both sides for several minutes.

This wonderful dish is prepared very quickly, which means that even an unexpected guest will not be taken by surprise.

Pork liver stewed in sour cream

Liver is a valuable by-product that should be present in the diet of every person. If you cook it with sour cream, you get a storehouse of nutrients, microelements and vitamins. Doctors recommend eating this dish for people suffering from anemia, diabetes and other diseases.

Liver is healthy, but not everyone likes it, because it often turns out dry and bitter. The dryish consistency will be made tender and soft by sour cream. And to make the treat aromatic and specific, wine, spices, and seasonings are used.

Ingredients:

Pork liver – 500 g.
Sour cream – 250 g.
Onion – 3 heads.
Flour, salt, pepper.

Preparation:

Cut off the film, remove the ducts. Soak for two hours in clean water to prevent it from becoming bitter.
Cut into pieces, beat lightly. Dredge thoroughly in flour and fry until a crust appears.
In a second frying pan, fry the chopped onion. Then place the fried liver on top, add sour cream, pepper, and salt. If the sour cream is thick, add a little water.
When the contents of the pan boil, reduce the heat and simmer for about 20 minutes. After the time has passed, the dish is ready.

Serve as a main course with buckwheat, pasta or potatoes. If you have fresh herbs in the refrigerator, be sure to use them for decoration.

Video cooking

In conclusion, I will pay attention to the benefits of the liver, I will give useful tips. Fresh offal contains many vitamins and microelements that the human body needs.

Meat by-products contain many useful substances, so nutritionists advise including them in the diet. Pork is not recommended for people suffering from cholecystitis, but for others it will significantly benefit more benefit than harm. In addition, it cooks quickly and turns out satisfying. However, I also want it to be tasty. Experienced housewives know how to cook pork liver so that it is soft and juicy, and they willingly share their secrets. The main thing is to choose successful recipes and get acquainted with the intricacies of technology.

Features of selection and preparation

You can prepare tasty pork liver either fresh or frozen, but it is important to choose a quality product, prepare it correctly for heat treatment, and then fry or stew it in strict accordance with the technology.

If you see a piece of fresh liver lying in a bloody puddle, it is too dark color or covered with spots, a hard crust, oozes bad smell, then you should refrain from purchasing. This liver is by no means as fresh as the seller claims, and delicious dish it won't work, even if you find the best recipe.
You cannot defrost the liver in the microwave - it will spoil appearance and quality, it will become dry and stained. It is better to give it the opportunity to thaw in the refrigerator or, in extreme cases, at room temperature.
The liver will be soft and juicy if you soak it in milk before cooking. You can also boil and stew it in milk, some people do this. This is not very economical, but it allows you to give ready-made dish delicate creamy taste, protect the product from drying out.
Pork liver can be marinated in water slightly acidified with vinegar. Good to add to marinade onions, celery greens, white ground pepper. Marinating for an hour will get rid of the bitterness inherent in pork liver.
If you want pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as this creates a risk of drying it out. The total cooking time for the liver in a frying pan is usually 10-20 minutes.
It is better to fry the liver over fairly high heat, immersing it in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of meat by-product.
To prevent oil splashes from scattering too much, it is advisable to bread the pieces of liver in flour before placing them in the frying pan.
To keep pork liver soft and juicy, you can salt it only for last stage preparations.

The specifics for preparing pork liver may depend on the specific recipe, but general principles this will not change.

How to deliciously fry pork liver

pork liver – 1 kg;
wheat flour – 100 g;
salt - to taste;
dried rosemary – 5 g;
wine vinegar (3 percent) – 20 ml;

Cooking method:

Wash and dry the pork liver, remove film and vessels. Cut into small portions 1–1.5 cm wide.
Dredge the pieces well in flour.
Heat oil in a frying pan, add pieces of liver. Fry them on both sides, 3 minutes on each side, over high heat.
Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and leave on low heat for 10 minutes.
Add some salt. Sprinkle with rosemary. Pour in vinegar. When the sizzling stops, remove the pan from the heat and place the liver on plates.

Pork liver prepared according to this recipe requires a side dish. You can serve boiled or baked potatoes or mashed potatoes in this quality. It would be nice if you fry onions cut into thin half rings in a clean frying pan and place them on the finished dish.

Pork liver in sour cream

pork liver – 0.5 kg;
onions – 0.25 kg;
wheat flour – 30–40 g;
sour cream – 0.5 l;
salt, ground black pepper - to taste;
bay leaf– 1 piece;
vegetable oil- how much will it take?

Cooking method:

Prepare the liver by washing it, removing any films, rinsing it again and drying it with paper towels.
Cut into cubes about 1.5 cm in size or into bars 1 cm wide and 2–3 cm long.
Pour the flour into a plastic bag and place the liver pieces in it. Shake the bag well several times until all the pieces are completely coated with flour.
Peel and cut the onion into small pieces.
Heat the vegetable oil. Put onions in it. Fry it over low heat until soft.
Turn up the heat and place the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
Add some salt and pepper. Add bay leaf, pour sour cream. Stir.
Turn down the heat. Cover the pan with a lid. Simmer the liver in sour cream for 15 minutes.

This pork liver recipe is the most popular. And all because this way the liver always turns out exceptionally tasty, soft and juicy.

Pork liver Stroganoff style

pork liver – 0.5 kg;
wheat flour – 20 g;
cream – 100 ml;
onions – 100 g;
hot pepper – 1 pod;
lard – 40–50 ml (can be replaced with vegetable oil).

Cooking method:

Clean the liver from films, rinse well, cut into thin slices, like meat for beef stroganoff.
Dip the liver in flour, placing it in a plastic bag.
Cut the onions into half rings.
Heat lard in a frying pan and fry the liver in it. Fry without a lid over high heat for 5 minutes.
Add the onion and continue frying the liver with it for another 2-3 minutes.
Place the pepper pod in the frying pan and add salt to the liver to taste. Pour in the cream.
Reduce heat and simmer covered for 10 minutes. 7-8 minutes before cooking, remove the pepper, otherwise the dish will turn out too spicy.

Stroganoff-style liver has a spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has many fans, and this is no coincidence. The unique harmonious taste and juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

pork liver – 0.8 kg;
onions – 100 g;
carrots – 100 g;
bell pepper – 0.6 kg;
parsley – 100 g;
salt, pepper - to taste;
olive oil - how much will be needed;
lemon – 0.5 pcs.

Cooking method:

Prepare the liver as in the previous recipe. The only thing is that you don’t need to roll it in flour.
Cut the onion into thin half rings.
Cut the carrots into thin strips or grate them for Korean salads.
Wash the pepper and remove the seeds. Cut the peppers into not too small half rings.
Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
Add pepper. Fry for a couple more minutes.
Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water has evaporated almost completely.
Pepper and add salt, stir.
Squeeze lemon juice, add to dish, stir.
Turn off the heat and leave in the pan, covered, for 10 minutes.

Liver with vegetables can be served with mashed potatoes or without a side dish at all. This recipe makes it tender and juicy.

Pork liver pate

pork liver – 1 kg;
onions – 150 g;
garlic – 3 cloves;
bay leaf – 2 pcs.;
melted butter – 100 ml;
sea salt – 10 g;
black peppercorns – 5 pcs.

Cooking method:

Wash your liver. Cut into large pieces.
Boil 2 liters of milk or water (you can mix them in half).
Lower the liver and cook it for 40–45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
Boil clean water, adding bay leaf, onion, garlic, peppercorns. Cook for 10 minutes.
Place the liver into the broth and simmer for 10 minutes.
Remove the liver, cool, and remove the film. Scroll through a meat grinder several times.
Do the same with the vegetables from the broth.
Combine vegetables with liver, add salt, add melted butter and mix thoroughly.
Form into a bar and cool in the refrigerator.

Liver pate according to this recipe will be tender and aromatic.

You can cook pork liver soft and juicy without much difficulty. Even an inexperienced housewife can handle this if she strictly follows the recommendations in the recipe.

Animal liver is a valuable product in our diet due to the vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids it contains, essential for health, beauty and longevity. However, we value liver not only as an important nutritional element, but also as an exquisite delicacy, distinguished by its bright and original taste - if, of course, the liver is prepared correctly, in accordance with the recommendations of experienced chefs. Unfortunately, many housewives do not dare to cook liver, worrying about possible failure, since this delicate meat can turn out slightly bitter, dry and tough due to the presence of stringy films. Let's talk about how to cook incredibly tasty, juicy, soft and tender liver at home.

Subtleties of the right choice

The main secret of cooking delicious liver is that you need to choose a high-quality fresh product. A good liver is elastic, soft, moist, shiny, without dried spots or scratches, with a pleasant and slightly sweet aroma. If you feel a sour smell, you should not buy liver, since in this case it most likely has a “venerable” age, which can also be determined by the color of the meat - the older it is, the darker the liver. Blood clots, blood vessels and greenish spots, which are a sign of damage to the gallbladder, are not allowed on the surface of the meat - in this case, the liver will be very bitter.

High-quality meat can be distinguished by its brown color with a burgundy tint, while light and yellowish meat indicates that the bird is sick. Fresh beef liver has a cherry color, and if it is lightly pierced with a knife or knitting needle, scarlet blood appears. Good veal liver is distinguished by rich color- from brown to red, but the most important thing is that there is no gray coating, a telltale sign of stale meat. When buying frozen liver, make sure that there are no ice blocks on its surface - it should be covered with a thin ice crust, and if the color of the meat has turned orange, it means the liver is frozen. It is difficult to immediately understand the intricacies of the choice, but this stage is very important, because the taste and usefulness of the dish depends on the freshness of the meat.

Secrets of preparing the liver for heat treatment

How to properly cook liver (beef, pork, chicken or turkey) so that it is very tender, soft, juicy and appetizing? Proper preparation of meat for frying or stewing is very important, since the liver needs to be treated with care.

Remove all vessels, veins from the liver and remove from beef liver film by picking it up with the tip of a knife and lightly pulling it with your fingers, without making sudden movements. If you did everything correctly, the film will come off easily and quickly, without tearing, especially if you first place the meat in warm water for two minutes. There is another secret to preparing tender beef liver - cut it into pieces, sprinkle with a small amount of soda, leave for about an hour, and then rinse with water. This liver will melt in your mouth!

Liver (especially pork) is often bitter, but you can get rid of this bitterness if, after cleaning the meat from veins and film, soak it in cold cow's milk, whey or salt water for several hours. For piquancy, you can add a little sugar to the liquid, and the meat can be soaked either as a whole piece or cut into pieces. Milk works wonders with the liver, and even the coarsest and toughest meat acquires velvety softness and tenderness. If you are short on time, instead of soaking, you can boil the liver in lightly salted water for a few minutes. Many gourmets prefer to marinate the liver in the cold for six hours, rubbing it with garlic and salt.

The liver, beaten with a hammer, becomes even softer and more tender, but do not forget to place it in a plastic bag so that it does not spread.

Fry, boil, stew and bake

The liver is not only fried, stewed, boiled and baked, but also made into steaks, pates, salads, pancakes, etc. Considered the most delicious fried liver, but some housewives do not risk cooking it, for fear of not cooking it - who wants to chew dry and tasteless meat? We hasten to please you - frying liver is easy and simple, you just need skill!

How to cook liver in a frying pan without additional ingredients? Meat soaked in soda and well washed should be rolled a little in flour or sesame seeds and fried in hot oil for 3-5 minutes, but no more, so as not to dry out the meat. Let it simmer a little under the lid, simmer in own juice and will reach readiness under the influence of internal temperature. Properly fried liver turns out amazingly airy and juicy, and to also prepare a tougher pork liver, fry it with carrots and onions, and then simmer in a small amount of water with sugar - this will soften its taste and make it more tender. Salting the liver is allowed only at the end of frying, otherwise it will harden and even it will not be saved. large number carrots.

The liver can be stewed with milk, cognac, spices (nutmeg, ginger, cinnamon, curry, cloves), sour cream and tomato paste. If you decide to stew pork liver, pre-frying is mandatory, otherwise you will never be able to get rid of the annoying bitterness.

Before baking in the oven, it is better to fry the liver cut into pieces and then place it in the oven for 8 minutes. Readiness is checked with a knife - no blood or sanguineous fluid is released from the finished liver. The liver is usually baked in foil for no more than 30 minutes, but do not forget to add a small piece of lard with a slice of liver - for softness and juiciness. Remember the main rule for cooking liver: overdoing the cooking time turns tender meat into indigestible and hard sole.

Knowing how delicious liver can be cooked, it won’t be difficult for you to create a festive lunch or dinner for a quick fix. This truly royal delicacy can be served with potatoes, vegetables, cereals, pasta, salad and the usual pickled onions. Properly prepared liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients. You can find even more on the “Eat at Home” website!

And minerals, and is also well absorbed by the body. However, many people do not like liver because of its peculiar taste or because it is tough and dry. Lifehacker's advice will help eliminate all these shortcomings and turn any picky person into a liver fan.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose high-quality and fresh liver. This is quite easy to do.

Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither too light nor too dark. Remember: good beef liver is ripe cherry, pork liver is reddish brown, chicken liver is light brown to brownish red, and turkey liver is deep red.
Fresh liver has a sweetish metallic aroma. A sour smell indicates that the product is spoiled.
There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or overfrozen.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, this is quite simple. But to make the procedure easier, you can hold it in warm water for a few minutes. The film of pork liver is thinner and more difficult to separate. Try leaving the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
The sour marinade will add additional softness to the liver. To prepare it, either lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
The last method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
But products with strong, pronounced aromas will help mask the specific liver taste. Good choice will include onions, garlic, chili peppers and aromatic herbs such as thyme or sage.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated frying pan for 5 minutes (or less).
If you dip pieces of liver in flour or batter before frying, the juice will definitely remain inside.
Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
The last item both on the list and during cooking will be salt. It takes away moisture, so it’s better to add it at the end.

Liver dishes

yummly.com

Ingredients:

900 g chopped beef liver;
1 ½ cups milk;
60 g butter, divided into pieces;
2 large sweet onions;
2 cups flour;
salt;
pepper.

Preparation

Gently rinse the liver under cold water, place in a bowl and fill with milk. It should completely cover the offal: if the volume of milk specified in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onions, but it is best to do this step ahead of time and let it sit for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add the onion sliced into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with paper towels and coat in the flour, salt and pepper mixture. When the butter has melted, increase the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. Enough for it to brown nicely on the outside and remain a little pink on the inside.

yummly.com

Ingredients:

400 g chicken liver;
300 g softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (nutmeg);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Preparation

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you only need clarified yellow butter; the light remains can be discarded.

Peel both finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it is browned on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and place it, along with the onion and garlic, in a food processor. Grind the ingredients until pureed, then add the mace and most of the ghee. Continue grinding until smooth.

Transfer the pate to a prepared container, sprinkle the sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

500–600 g pork liver;
3 tablespoons pork fat;
1 shallot;
500 g of fresh wild mushrooms;
3 tablespoons olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry white wine;
250 ml chicken broth;
100 ml heavy cream.

Preparation

Heat a large frying pan over high heat, add the pork fat and when melted, add the liver. Fry it on all sides until brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver is firm (or when a food thermometer reads 55°C at the thickest part), remove from the heat and leave in a warm place, covered.

While the liver is cooling, begin preparing the mushroom stew. Put large saucepan over medium heat, heat the oil in it and add. When they turn a little browner and excess liquid When it evaporates, add chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Mix well and pour the sherry and white wine into the pan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

Bon appetit!

It will be useful for any housewife to know how to cook liver, because it is a favorite product of many, characterized by a healthy composition and high nutritional value. The variety of offal dishes excites the imagination, so it’s worth learning how to cook the most delicious of them in order to amaze guests at a holiday or household members on holiday. weekdays.

Secrets of cooking liver

For most cooks, cooking liver is a difficult process, but this is due to the inability to select and process the product. You should find out how to cook the liver so that it turns out soft - pour milk or soda solution. The variety of options that can be prepared from liver is great - here and simple dishes like salads, snacks in the form of pates, cakes or pancakes with gravy.

As a second course, you can prepare a roast, stewed liver with vegetables, potatoes, mushrooms. It can be fried, stewed, baked or boiled, and then twisted. You can use pork, beef or poultry liver; the instructions will tell you how to make each of them. The types of offal have a rich taste with light notes of tenderness and a specific aroma. How to make delicious snacks quickly and tasty, read below.

How to choose the right liver

It will be important for any cook to choose a liver to make delicious food at home. Any fresh product is characterized by a pleasant sweetish aroma, absence of damage, large vessels, elastic and smooth surface:

Chicken liver is brown-burgundy in color with a shiny surface and a sweetish aroma. Frozen offal should not be orange and have a thick layer of glaze.
Calf liver is light brown in color, moist, elastic consistency, without a gray coating.
Beef liver has the color of ripe cherry with scarlet blood and notes of a sweet smell, a white film that easily separates from the main meat.
Pork liver is brown in color, with a smooth surface without spots.

How much to cook

How long the liver is cooked depends on the type and processing of the offal. You need to simmer the liver for no more than 20 minutes - fry with onions and pour sour cream for taste. If frying is intended, it is recommended to cook chicken liver for 10 minutes, pork liver, which must first be soaked in milk or water, for 20 minutes, and beef liver for 10 minutes. For uniform frying or stewing, cooks are advised to first cut a large piece into thin slices.

Liver dishes - recipes with photos

Today it is not difficult for any cook to find necessary recipes from the liver. It's better to choose step by step recipe, how to cook liver, with visual illustrations, photo or video content. The variety of options for liver snacks is surprising - there are cutlets, cakes, baking in the oven, stewing in a slow cooker. It is good to combine offal with juicy vegetables - carrots, onions, and fill it with sour cream or cream. Homemade recipe livers will be useful to everyone.

Liver cutlets recipe step by step

Cooking time: 30 min.
Number of servings: 10 persons.
Calorie content of the dish: 167 kcal.
Purpose: for lunch.
Kitchen: author's.

It is quick to prepare liver cutlets, which are perfect for lunch or dinner if served with mashed potatoes or porridge, noodles and sauce. Fresh vegetables are also good as a side dish for cutlets made from any type of liver. Chicken liver is suitable for a child, and pork or beef liver, first soaked in milk, is suitable for an adult.

Ingredients:

liver – 0.75 kg;
onion – 20 g;
carrots – 40 g;
eggs – 70 g;
potato starch – 25 g;
Sunflower oil – 50 ml.

Cooking method:

Grind the liver with onions and carrots, add eggs and starch.
Fry in a greased frying pan on both sides until golden brown.

Liver cake

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 308 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

A recipe for making liver cake is suitable as a hearty snack. It looks like a real confectionery masterpiece, but in fact it becomes a meat food that is great for festive table. Guests will be surprised when they see it in front of them, and will be even more amazed by the rich, mouth-watering taste of amazing food. To get a well-soaked dish, put it in the refrigerator for 6 hours before serving.

Ingredients:

hard cheese – 50 g;
wheat flour - glass;
eggs – 3 pcs.;
milk - a glass;
pork liver – half a kilo;
sunflower oil – 50 ml;
mayonnaise – 2 packets;
dill – 10 g.

Cooking method:

Peel the liver from the film, grind it in a blender, add flour, eggs, and salt.
Pour in milk to obtain a thick dough. Prepare several cakes in a frying pan.
Grease the cakes with mayonnaise, fold into a cake, sprinkle with grated cheese and chopped dill.
After 6 hours of infusion, serve, cutting into portions.

Soup

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 64 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Chicken liver soup is nourishing but dietary, which is good to serve on the dinner table if you are losing weight. To make the first one satisfy even a child, you should take chicken liver, which is more tender in consistency. Added zucchini, cauliflower and potatoes add benefits and vitamins to the food, and boiled rice cereal gives the desired thickness. Making such a puree soup is not so easy.

Ingredients:

potatoes – 200 g;
zucchini – ½ piece;
carrots – 1 pc.;
cauliflower – 0.3 kg;
rice – 40 g;
chicken liver– 150 g;
olive oil – 20 ml.

Cooking method:

Boil the liver in salted water for 10 minutes, grind with a blender.
Boil potatoes, carrots, rice, cauliflower, zucchini for half an hour. Grind with a blender.
Combine both masses, boil slowly, season with olive oil and salt.
If desired, you can use beef broth to thin out the thick soup or add cream to it.

Chicken liver fried in sour cream

Cooking time: 40 min.
Number of servings: 8 persons.
Calorie content of the dish: 146 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

Chicken liver fried with onions in sour cream is considered traditional for many families. This hearty second course perfectly nourishes the body, gives strength and energy. Liver in this version is best combined with simple side dishes - rice, buckwheat, pearl barley; it is easy to prepare in a dietary manner with vegetables. The pronounced meat taste with the creaminess of sour cream is offset by the sharpness of the onion.

Ingredients:

chicken liver – 1 kg;
onion – 50 g;
sour cream - a glass;
vegetable oil – 30 ml.

Cooking method:

Chop the onion, fry in oil until golden, add the liver, stirring, and bring until half cooked.
Season with sour cream, salt, simmer for 20 minutes.

Salad

Cooking time: 30 min.
Number of servings: 7 persons.
Calorie content of the dish: 115 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

You can quickly prepare a salad with liver, which has a rich taste due to the combination of mushrooms, beans and traditional vegetables. experienced housewife. It can be served warm or hot, but even when cooled it is very tasty and does not lose its benefits. The dressing can be classic mayonnaise, low-fat sour cream or natural yogurt with garlic and chopped herbs.

Ingredients:

red beans – 200 g;
chicken liver – half a kilo;
onion – 150 g;
carrots – 200 g;
vegetable oil – 20 ml;
canned champignons – 150 g;
sour cream – 75 ml.

Cooking method:

Chop the onion into cubes, grate the carrots, and fry in a frying pan with butter.
Boil the liver and beans separately, cut the meat into strips.
Chop the mushrooms and mix all the ingredients.
Season with salt, sour cream and pepper.

Stroganoff style in a slow cooker

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 130 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

A recipe that has been popular for several centuries is considered traditional for Russian cuisine. Modern housewives have gained an advantage in preparing snacks thanks to the presence of a multicooker, which will make the food ideal in consistency, prevent it from burning and retain all the juiciness and aromas of the added spices.

Ingredients:

beef liver – 0.75 kg;
milk – 2 tbsp.;
sour cream - a glass;
butter – 50 g;
onions – 2 pcs.;
green onions - a bunch;
dill - a bunch.

Cooking method:

Cut the liver into strips, pour in milk, drain after 35 minutes.
Cut the onions into rings, fry in multi-cook mode at 160 degrees for 5 minutes. Add the liver, stirring, cook for 6 minutes, pour in sour cream.
Bring until soft, add salt and pepper. Garnish with chopped herbs.

Beef liver recipe in a frying pan

Cooking time: 35 min.
Number of servings: 8 persons.
Calorie content of the dish: 188 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: simple.

One more classic recipe comes in a frying pan, which turns out evenly fried and appetizing. This option refers to the fact that something delicious can be prepared from the liver to please all family members or even surprise guests by serving them such a snack directly in a small-diameter frying pan. The liver recipe will tell you about the secrets of making a homemade dish.

Ingredients:

beef liver – 0.6-0.7 kg;
onion – 40 g;
olive oil – 60 ml;
flour – 40 g;
garlic – 5 cloves.

Cooking method:

Cut the liver into pieces, beat through cling film, pepper, roll in flour, fry on each side for 2 minutes, add salt.
In the same oil, fry chopped onion with crushed garlic, place the liver on top, and leave to brew under the lid for 5 minutes.

Pate

Cooking time: 45 min.
Number of servings: 10 persons.
Calorie content of the dish: 215 kcal.
Purpose: for a snack.
Kitchen: author's.
Difficulty of preparation: medium.

Boiled beef liver pate will be a tasty spread on sandwiches. It can be eaten with rye or wheat bread as a snack or as a snack for tea or coffee in the morning for breakfast. For a child, this option will be doubly useful - it will saturate the body with vitamins and energize the child for the upcoming school day. The recipe will tell you how to cook beef liver correctly and how to make homemade pate from it for snacking.

Ingredients:

beef liver – 0.55 kg;
carrots – 2 pcs.;
onion – 1 pc.;
butter – 200 g.

Cooking method:

Soak the liver for 10 minutes in cold water, changing it a couple of times, to release the bitterness.
Boil the carrots, chop the onion and fry until golden brown.
Rinse the liver, cook for 15 minutes, cool, remove the ducts and film.
Mix all ingredients and grind through a meat grinder twice. Salt and pepper.

With mushrooms in sour cream sauce

Cooking time: 30 min.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for dinner.
Kitchen: author's.
Difficulty of preparation: easy.

To make it work soft liver under sour cream sauce, it is filled with rich sour cream or cream, stewed with spices and mushrooms. It turns out incredible delicious snack, goes well with mashed potatoes, boiled pasta or cereals. It is best to prepare chicken offal, because it turns out exquisitely tender and not so high in calories.

Ingredients:

chicken liver – 0.6 kg;
champignons – 200 g;
onion – 200 g;
water – 50 ml;
carrots – 100 g;
sour cream – 250 ml;
flour – 40 g;
hops-suneli – 10 g;
dill – 30 g.

Cooking method:

Heat a frying pan, fry chopped onions, mushroom slices, grated carrots until the moisture evaporates.
Add the liver, after 5 minutes season with salt, spices, and flour. Pour in sour cream and water, add chopped dill. Simmer for 15 minutes.

With potatoes in the oven

Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 71 kcal.
Purpose: for lunch.
Kitchen: author's.
Difficulty of preparation: medium.

The liver baked in the oven along with potatoes and other vegetables turns out to be tasty and aromatic. It’s easy to prepare a 2-in-1 dish – a side dish and a main dish – in less than an hour, excluding soaking. Any vegetables are suitable for a side dish - onions, zucchini, carrots. If desired, you can add green beans, eggplants and tomatoes. To get an appetizing crust, you can sprinkle the food with cheese crumbs when ready.

Ingredients:

chicken liver – 0.25 kg;
potatoes – 200 g;
zucchini – 200 g;
carrots – 100 g;
onion – 50 g;
water – 250 ml;
milk – half a glass;
sunflower oil– 20 ml.

Cooking method:

Pour milk over the liver for an hour.
Cut the onion and zucchini into cubes, slice the potatoes, grate the carrots.
Lightly fry all the vegetables, add the liver. After a few minutes of frying, add water, salt and pepper, and close with a lid.
Place in the oven for 25 minutes at 195 degrees.

The main question for cooks is how to cook liver deliciously so that it turns out soft and without bitterness. Chefs with extensive experience in cooking offer the following secrets on how to properly prepare offal:

Soaking in milk, sour cream, kefir for an hour or in a weak solution of soda and water for 2-3 hours will help remove the bitterness and specific taste of the liver.
To prevent the product from being hard, dry and rubbery, you need to salt it at the end.
Before boiling, beef liver must be cleared of the film - rinse with cold water, pour warm water for a couple of minutes, make an incision in the film and separate with your thumb.
Pork wrap is even easier to remove because it is thin. The offal is washed, scalded with boiling water, and after cutting, the film is removed from one side with your fingers.
Large veins and vessels can impart bitterness. A sharp knife, which must be placed along the vessels and ducts, will help to remove them.
For tenderness and softness of the liver pieces, it is better to prepare them thinly sliced, up to 1.5 cm thick.
You can prepare juicy liver by frying for 5 minutes on each side in a well-heated frying pan. To get an appetizing crust, the pieces are rolled in flour.
The offal goes well with apples.