Dishes from pork offal. Roast chicken hearts with chickpeas

Many belong to offal critically, considering them a waste of the meat industry, some, on the contrary, consider them delicacy. Both the first and second opinions are wrong. Offal cannot replace meat for protein and energy value, but are a source of many trace elements and vitamins. It is worth understanding what the benefits of by-products are and how cook offal Right.

Liver.
The liver contains less complete proteins than meat, but in terms of vitamin B content, it overtakes it several times. The liver contains iron, which increases hemoglobin in the blood. The liver is also rich in heparin, which reduces blood clotting, which makes the liver a product of the prevention of vascular thrombosis.

To obtain delicate taste liver, it is necessary to thoroughly clean it from ducts and films, cut it thinly and fry over medium heat quickly, a couple of minutes. If the liver is overcooked, it becomes tough and loses its taste. In this case, you can stew it in sour cream or milk for about an hour, due to which the liver will soften and become tasty. Only there will be little benefit from such a dish. Important point- add salt to the already prepared liver. If you salt it during frying, it will lose a lot of liquid and will be dry.

To get rid of the bitterness inherent in the liver, soak it for an hour or two in milk before cooking. Try to cook - this is a great and healthy snack.

Kidneys.
The kidneys are far behind the liver in terms of iron content. They are rich in vitamin B, amino acids and enzymes.

Before cooking, soak them in cold water, changing the water several times. The kidneys of young animals are kept in water for 2-3 hours, and the kidneys of old animals - 8-10 hours. If the kidneys are bought in the form, then it is very difficult to get rid of the smell even with a long soak. After soaking, such kidneys should be boiled for 5-10 minutes in two waters. Boiled chopped kidneys are added to the pickle, stewed with barley. You can also fry the slices boiled kidneys V vegetable oil on big fire- they turn out juicy and with a pleasant crust.

Heart.
The heart is rich in proteins and vitamins, including vitamin C, and also contains iron. It contains virtually no fat.

The heart is a dense muscle, so it should be cooked for quite a long time. From the boiled heart, excellent minced meat for pancakes or pies is obtained. Also, on the basis of a boiled heart, you can make tasty and healthy salads.

Brain.
Brains contain a large number of unsaturated fatty acids, organic phosphorus compounds and vitamins, magnesium and potassium. All this contributes to the normal functioning of the heart and mental activity. However, brains are also rich in cholesterol, so their consumption is often not recommended.

Before cooking, the brains are soaked in cold water for 2-3 hours, changing the water several times. Then they are freed from films and blood clots. Brains are boiled and cooled in broth, then cut and served with salads or side dishes. You can also fry boiled brains in breadcrumbs.

Lungs.
Lungs are comparable to beef in terms of vitamin content, but less fat. It is best to eat the lungs of young animals.

Before cooking, the lungs are soaked in cold water for about an hour, then boiled. The characteristics of the lungs during cooking are such that they increase in size. Therefore, they must be cooked large saucepan, filling it by a third. Boiled lungs are a good filling for pies, buns and pancakes, as well as the basis of some salads.

Language.
Language is true dietary product. Connective tissue fibers are practically absent in the tongue. It is a muscle rich in protein.

Pork tongues are cooked for about 2-3 hours, beef tongues - 4-5 hours on low heat. The boiled tongue is dipped into cold water and free from the skin. The tongue produces delicious aspic and delicacy salads.

As you can see, many by-products cannot be called waste from the meat industry and offal preparation Delicious and excellent meals are produced.

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For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. It looks like there is a resurgence of interest in Liver today. There are a lot of requests for this product on the Internet. That is why I decided to show you today how to properly cook liver, that is, what is processed from the failure of animals. It is traditionally believed that these are the lungs, heart and liver.

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

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

Products

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

How to cook liver at home - step by step instructions with photos

We wash the failure, and leave it in the water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. Large pieces will be cut into smaller pieces, because then the water is guaranteed not to run away when it boils, as is often the case. Therefore, it will be necessary then to carefully monitor!

Step 1. Soak up the failure and remove the hymen

Pour water into a large saucepan, bring to a boil and send the lungs and heart to boil. After five minutes, we will drain this one, pour another water, and cook in it. And we will cook the liver, if it is. If not, then it doesn’t matter, it will turn out no less tasty without this ingredient. It is also necessary to thoroughly wash, remove all unnecessary and cut into pieces 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

Let's send the liver pieces to the pan, let them fry, not steam, until a brown crisp. And we'll take care of the bow. There should be a lot of it in the liver. Do not be sad that your family will not accept it. They will be so engrossed in their food that they will not notice 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 salt and pepper the onion now, at the end of frying.

Step 3. Cut the onion and fry

Have you made sure that the heart and lung are ready? We cool them by laying 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 convenient for grinding in a meat grinder.

Step 4. Cool the failure and cut into pieces

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

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

Pour the oil from the pan along with the onion into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the stuffing turns out to be dry, you can add a little broth to it, in which the failure was cooked, warmed butter. It will be even tastier and more tender!

Step 6. Connect 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. The taste will not change from this, but this option will appeal to those who do not like fried onions. You can lightly salt and pepper the minced meat. Before stuffing, you can overcook it for a short time and add a piece of butter.

Step 7. Overcook the minced meat and add a piece of butter

How to make liver even more appetizing: some useful tips

• You don't need to put a lot of salt, pepper will do its job.
• Let the quantity 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, liver is super tasty if you put your tongue in it, lard!
• Do not forget to follow the foam, which will appear abundantly as soon as the water boils in the pan, where there is already a failure. That's why you need to cut them into pieces.
• In the broth in which the failure is brewed, you can add carrots, bay leaves, garlic, etc.
• You can not grind all the parts, because all the stuffing cannot be used at once.
• If you add more butter, you can make something like a pate, which you then spread on a bun.

LIVER FRIED IN A PAN

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

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

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

LIVER IN SOUR CREAM


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

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

BEEF STROGANOVE LIVER


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

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

LIVER ON GRATAR


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

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

LIVER SHASHLIK


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

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

LIVER ROASTED IN DOUGH


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

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

LIVER PANKS


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

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

LIVER PATE


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

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

LIVER ROASTED UNDER BECHAMEL SAUCE


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

POTATOES STuffed with LIVER


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

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

LIVER Dumplings


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

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

Dumplings with liver


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

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

BRUSSELS MEDALLIONS


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

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

KIDNEYS IN WHITE SAUCE

Compound:
1 beef kidney or 2 veal, 2 tbsp. tablespoons of butter, 1 tbsp. 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. Salt and put ground pepper to taste. Simmer on low heat, on the edge of the stove, for 20 minutes, adding a little, if necessary, meat broth to get a sauce of thick liquid sour cream.
Peel the kidneys, cut into thin slices, fry in a shallow saucepan in 1 tbsp. a spoonful of butter. Do not salt. Keep a little on the fire until the kidneys begin to brown, but do not fry too much. Place in saucepan and bring to a boil. Serve very hot.

CHINESE FRIED KIDNEYS


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

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

KIDNEYS IN SAUCE WITH ONIONS


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

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

HEART OR UDDER GOULASH


Compound:
For 500 g 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 cubes of 30-40 g and rinse again, sprinkle with pepper, salt and fry in a pan with hot oil and finely chopped onion. Then sprinkle with flour and fry for a few more minutes.
Put the fried pieces in a saucepan, pour hot water so that the meat is covered with water, put tomato puree, bay leaf, cover the pan with a lid and simmer over low heat for 1-1.5 hours.
Serve with fried or boiled potatoes.

KIDNEYS STEW


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

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

BERLIN SCHNITZEL


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

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

UDDDER BOILED

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

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

TRIP ROASTED WITH BUCKWHEAT


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

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

HEART STEW


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

Cooking process
Wash the heart, dry it in a napkin, cut into small pieces, salt and fry in a heated frying pan with oil. Before the end of frying, sprinkle the pieces of the heart with flour, fry for another 1-2 minutes, put in a shallow saucepan, and pour broth or water into the pan and boil. Strain this sauce into a saucepan, add another 1.5 cups of broth or water, cover and put on low heat for 2-3 hours.
Separately, in a frying pan with heated oil, lightly fry the finely chopped onion, add tomato puree, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 2 bay leaves, boil and 20-30 minutes before the end of the stew, pour into a saucepan and salt.
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 beef stew.

LUNG GOULIASH


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

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

HEART, LUNGS AND UDDER PASTE


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

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

BOILED BRAIN WITH SAUCE


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

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

BRAIN FRIED


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

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

BRAIN FRIED


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

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

BRAIN BOILED


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

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

BRAIN WITH TOMATOES IN THE OVEN


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

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

WARSAW SCARS ("FLAKES")


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

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

TONGUE BAKED IN HORSERADISH SAUCE OR BECHAMEL


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

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

BOILED TONGUE IN BIROBIJANSKI


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

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

TONGUE IN GRAY SAUCE


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

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

TONGUE IN WHITE SAUCE WITH RAISINS


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

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

SALTED tongue with garnish


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

UDDDER ROASTED


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

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

Tongue in sauce with raisins and horseradish


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

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

tongue fried


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

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

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

There are 102 recipes in the "Offal Dishes" section

Chicken necks in the oven

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

Chicken hearts with beans

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

Turkey gizzards stewed with pumpkin

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

Pork liver and lung omentums

Salniki - a recipe for an unusual and very tasty offal dish. Salniki can be served both as an independent dish and with an additional vegetable side dish. Seals are served hot to the table. Before serving, they can be poured with sour cream, mayonnaise and ...

Funchoza noodles with marinated chicken liver and onion

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

Stewed potatoes with chicken hearts

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

Chicken hearts fried with rice

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

Azu from chicken hearts

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

Georgian kaurma (fried lamb, heart and liver)

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

Kidney shish kebab

From pork or beef kidneys, you can cook an excellent barbecue. The recipe for such a barbecue is simple, but you need to know some subtleties. If the beef kidneys are easy enough to rinse, it is advisable to pour the pork kidneys with milk and let them stand overnight. This will relieve them of...

Pilaf with chicken stomachs and mushrooms in a slow cooker

Of course, this is never a classic Uzbek plov. But for a change, you can cook rice with offal in the style of pilaf, which will contain a minimum amount of fat and is perfect for those who are on a diet. Pay attention...

Roast chicken hearts with chickpeas

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

Chicken gizzards with porcini mushrooms stewed in a pot

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

Perlotto with chicken stomachs in tomato sauce

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

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-calorie, and they also contain a huge amount of minerals necessary for the body. Therefore, despite the unattractive appearance of these products, they should not be neglected. Culinary experts from many countries have long brought the success of using offal recipes in the preparation of the most exquisite dishes.

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

1. Boiled heart

Ingredients:

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

Cooking:

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

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

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

2. Pork ears fried with breadcrumbs

Ingredients:

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

Cooking:

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

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

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

3. Buckwheat porridge with liver in a slow cooker

Ingredients:

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

Cooking:

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

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

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

4. Potato roll with giblets

Ingredients:

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

Cooking:

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

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

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

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

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

5. Berlin-style liver with onions and apples

Ingredients:

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

Cooking:

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

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

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

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

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

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

6. Roast offal

Ingredients:

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

Cooking method:

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

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

When serving roasted offal, sprinkle with finely chopped herbs. Serve 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 fat 300 gr
Carrot 1 pc large
Bulb 1 pc large
Fat mesh pork (offal) about 100 gr
Filling
250 any smoked meat
Carrot 1 piece medium
Onion 1 pc medium
Salt, pepper, seasonings to taste

Cooking method

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

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

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

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

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

Make a hole and put our stuffing in it

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

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

8. Meat terrine with offal

Ingredients

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

Cooking method

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

Add cream. Mix

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

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

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

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

9. Liver cutlets with eggplant

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

Ingredients:

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

Sauce Ingredients:

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

For breading:

Crackers ground.
Potato starch.
Flour.

Recipe:

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

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

10. Pork heart stewed with vegetables in cheese sauce

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

Ingredients:

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

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

Cooking method:

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

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

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

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

11. Beef liver stroganoff with mushrooms

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

Ingredients:

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

Cooking:

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

We cut the pre-boiled and cooled mushrooms, tomatoes and bell pepper in the same way, and finely chop the onion.

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

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

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

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

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

12. Liver pate with vegetables

Ingredients of the pate:

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

Cooking:

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

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

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

13. Stewed pork entrails with apple

Pork 200 gr.

Meat offal 200 gr.

Heart 200 gr.

Pork liver 200 gr.

Hot pepper 1 pc.

Onion 3 pcs.

Cilantro, coriander 0.5 tsp

Suneli hops 0.5 tsp

Green cilantro 1 bunch.

Parsley 1 bunch

Salt to taste

Garlic to taste

Apples 2 pcs.

White wine vinegar 1 tbsp.

Cooking method

This culinary 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 are sold with us and it turned out such a wonderful meal.

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

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

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

14. Beef tail stewed in aromatic sauce

Ingredients

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

How to cook

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

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

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

15. Veal kidneys a la julienne

Ingredients

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

How to cook

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

2. Peel, rinse and chop the vegetables.

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

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

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

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