Easy in sour cream pork recipes. Stewed lungs

Before using the lungs for food, they must be properly selected and cooked (processed).
Fresh lungs have a juicy hot pink color and a shiny surface.

If you buy a product on the market, make sure that it has a laboratory stamp on it. When cooking, the ink print will disappear.
Before cooking, the remnants of the trachea and other respiratory tracts must be removed from the lungs. Frozen lungs should be completely thawed at room temperature (you can leave the product in the refrigerator, but it will take more time to defrost).

Wash the by-products thoroughly, cut into pieces, rinse again and soak in cold water for several (3-4) hours. The lungs have many blood vessels, so the fluid must be changed several times until the product turns a pale pink color.

Then the lungs are placed in a deep saucepan of large volume and poured with cold water, but not to the top, as they are filled with air and easily float to the surface.

Be sure to remove the resulting scale with a slotted spoon, add seasonings (salt - about 1 tsp, a few peas of allspice and black pepper, 2-3 bay leaves, a whole, peeled onion) and cook for 1 hour over low heat (do not cover close, otherwise the foam will flow out of the pan). During cooking, it is necessary to turn the pieces so that they cook evenly.

During the cooking process, offal will decrease in size and become heavier. To check readiness, pierce a piece with a fork - if the juice released from the lungs is not red, but brown, then they are ready to eat.

Ready meals from the lung have not only a pleasant taste, but also a low calorie content.
Among the many recipes from pork lung, its use as a filling is most common.
Cut one large or two medium onions into larger pieces and lightly brown in a pan with vegetable oil (1-2 tablespoons).

Pass the still warm product through the auger of the meat grinder along with the onion stewed in large pieces. Do not spare onions, then your "minced meat" will never be dry. Salt and pepper to taste.

This "minced meat" is perfect for making dumplings, pancakes, pies. They can also stuff peppers, cook naval pasta, lasagna. Pies with this filling and potato or vegetable casseroles will also be delicious.

If desired, pre-boiled pork heart and liver can be added to the ground pork lungs, thereby making the liver more meaty and fragrant.

We buy fresh or chilled pork lung. Frozen product is not suitable. Even experienced cooks will not be able to cook it deliciously.

Onions and peppers give the finished dish a special flavor. It is better to take a ratunda, but then be more careful with seasonings so that it does not turn out too spicy. Carrots, on the other hand, do not go well with light, although if you always use them, try adding a little.

The lung should be soaked in water for several hours, then cleaned of the trachea and cut into small pieces.

Put in an enamel pan and cook for about an hour, regularly skimming off the foam.

Onion cut into quarter rings.

Pepper - in small pieces.

Light semi-finished. It must be put under pressure for 30 minutes. After lightly beat off each piece, salt and pepper. Put together with vegetables in a saucepan and simmer for 40 minutes over low heat.

If you are using a multicooker. Just select the "Extinguishing" mode.

Easy ready. The gravy also turns out very even nothing. As you can see, everything is very simple. Just remember to keep it under pressure. This will make the pieces denser. Air is not for everyone. Bon appetit.

Many people are skeptical about by-products, considering them tasteless and difficult to prepare. Experienced cooks say that this is a big mistake. From the beef lung, you can cook delicious dishes suitable for both regular and festive menus. The main thing is to strictly follow the recipe and know some secrets of handling the product.

How to cook beef lung

1. Rinse the lung in running water and immediately cut it into portions.
2. Pour everything with cold water and leave to soak for several hours. When the liquid becomes dark, it should be changed. Do this until the water runs clear.
3. Pieces of offal should be put in a saucepan and pour water in the amount of 2/3 of the volume of the container.
4. Put everything on a small fire, and when the liquid boils, it is recommended to add a whole onion and salt for taste.
5. You need to cook on low heat under the lid for at least 1.5 hours. It is important to periodically remove the foam that forms on the surface.

To check readiness, you need to pierce the product with a fork. If no blood is released, then you can turn off the fire. Otherwise, keep cooking.

Dish recipes

Beef lung can be served in different ways: boiled, stewed, fried or baked. But it is worth starting the preparation of any dish with boiling.

The product is used in first and second courses, salads, appetizers and baking fillings.

Pancake pie with beef lung

Ingredients:

• 0.5 kg lung;
• 300 g of the main ingredient;
• 75 g dried mushrooms;
• 2 large onions, salt, spices;
• 1 st. milk;
• 2 eggs;
• 1 teaspoon of sugar;
• 3.5 st. spoons of flour;
• 200 g vegetable;
• 50 g butter, 2 boiled eggs and 200 g sour cream.

Stages of preparation:

1. Boil the lung until tender and pass through a meat grinder.
2. Soak dried mushrooms until soft, and then boil them for 30 minutes and pass through a meat grinder with onions.
3. Mix everything well and fry in a large amount of oil. If the consistency is too dry, add some mushroom broth.
4. To prepare the dough, you need to combine flour, a little salt and sugar. Whisk the eggs separately with a little milk. Combine the two masses and stir. By adding milk in portions, prepare the dough. Pour in another 2.5 tbsp. tablespoons of heated vegetable oil. Whisk with a whisk.
5. Bake pancakes, grease each with butter.
6. Put the pancakes with minced meat, and on top, grease everything with sour cream and sprinkle with chopped eggs.

Viennese beef lung

This is the perfect holiday table recipe to wow your guests.

Ingredients:

• 750 g lung;
• 2 large onions;
• 2 carrots;
• 1 parsley root and celery, black pepper;
• 6 white peppercorns;
• 2 inflorescences of cloves;
• 0.5 teaspoon of salt;
• 3 art. spoons of flour, half a lemon, bay leaf;
• 4 tbsp. tablespoons of butter and sugar.

Cooking:

1. Peel the vegetables, wash and put them in a saucepan. Add offal there and boil in the manner described above.
2. Strain the resulting broth. Place 0.5 l in the refrigerator, and put the remaining liquid on fire to obtain a concentrated broth.
3. Put the lung on a cutting board, cover it with a second board, and put a weight on top. Leave everything for 12 hours. After the time has elapsed, cut the offal into long thin strips.
4. Dilute the flour in a small amount of cold water, and then add 0.5 liters of broth from the refrigerator. Put on fire and cook for 10 minutes. on minimum heat. It is important to constantly stir the sauce. Add lemon zest and 1 tbsp. a spoonful of juice. Send salt, pepper, sugar there and mix everything well.
5. Add the main ingredient to the sauce and heat over low heat. Separately combine butter and cream. Whisk until smooth and add to the dish.

Goulash

Ingredients:

• 0.5 kg lung;
• 350 ml of broth;
• 0.5 tsp coriander;
• 4 cloves of garlic;
• 2 tbsp. spoons of tomato paste, sweet red pepper, carrot, onion, salt, ground pepper;
• 2.5 st. tablespoons of vegetable oil and herbs.

Cooking:

1. Boil offal according to a well-known recipe.
2. Peel and grate the carrots coarsely, cut the pepper and onion into cubes.
3. Fry the vegetables with the main ingredient in hot oil. Then add tomato paste, broth and simmer for 15 minutes.
4. After that, send the spices there, simmer for a couple more minutes and turn off the fire. Serve with chopped greens.

Sausage pate

Ingredients:

• 200 g lungs;
• 40 g chickpeas;
• dried carrots, onions, parsley, celery;
• coriander and ground pepper.

Cooking:

1. Boil the lung.
2. Boil chickpeas until soft.
3. We combine everything and add dried vegetables and spices;
4. Using a blender, grind everything to a homogeneous consistency and mix well;
5. Lay a cling film on the table, form a sausage from the minced meat and wrap it with a film. Tie the ends like candy. Send the workpiece to the steamer for 20 minutes. The temperature should not be more than 100 degrees.
6. After cooling and put in the refrigerator for a day.

beef lung salad

Ingredients:

• 500 g lung;
• large onion, carrot,
• mushroom cube "Maggi";
• 2 tbsp. spoons of mayonnaise;
• 3 art. tablespoons of vegetable oil.

Cooking:

1. Cut the pre-boiled offal into thin strips;
2. Cut the onion into half rings, fry in hot oil for a couple of minutes;
3. Peel the carrots and grate on a coarse grater. Add it to the onion and fry until soft on low heat. Send the chopped bouillon cube there;
4. Combine offal with vegetables, season with mayonnaise and serve.

Benefits of beef lung

The offal contains a large amount of protein, which must be ingested daily.

Pork lung is low-calorie and not fatty. From it you can cook a variety of dishes from appetizers to hot. This product is very cheap, but no worse in taste than meat. If cooked properly, it will melt in your mouth. The main question that arises among housewives: how much to cook light pork? Cooks advise cooking offal for at least two hours, during cooking a couple of times to change the water. To add flavor to the water put onion, bay leaf, peppercorns, spices.

Today we will prepare a stewed lung with vegetables, with the addition of sour cream. Vegetables add flavor, sour cream has a creamy note. From vegetables, we will take cauliflower and onions. The dish turns out to be quite satisfying, low-calorie and budget.

Ingredients

• Pork lung - 300 g.
• Cauliflower - a couple of inflorescences
• Onion - 1 pc.
• Sour cream - 2 tbsp
• Water - 0.5 stack.
• Salt - 0.5 tsp
• Parsley - a couple of sprigs
• Paprika - a pinch
• Black ground pepper - a pinch

Pork lung recipe

Before cooking, offal should be washed and soaked in water for 1-2 hours. To prevent it from floating up, cover with a plate, and put a load on top. We put it in water, as soon as the water boils, a lot of dirty foam will appear. Drain it, add new water. Cook it under a covered lid, over low heat for 1 hour. Readiness can be checked with a knife, if you pierce, and there is no red liquid, then it is ready.

We take out the offal from the water, rinse it, let it cool. Cut it into small pieces and cut out large tubes.

Peel the onion, cut into small pieces. Let's disassemble the cauliflower into small inflorescences. Put onion with cabbage in a pan with vegetable oil, salt. Fry for three minutes.

Add pork lung, finely chopped parsley, salt, paprika, black pepper. Mix all the ingredients, simmer for 30 minutes over low heat under a covered lid.

At the end of cooking, add sour cream, water, simmer for 7 minutes.

We serve our dish to the table with a side dish of buckwheat or potatoes.

1. Pig lung choose light in color and without bruising. If there are bruises, then you won’t be able to cook anything, since the product has absorbed blood.
2. That the offal is cooked faster, cut it into a couple of pieces, then the cooking time can be reduced by 1 hour.
3. Before cooking, the offal must be soaked so that all toxins and blood come out. Soak it for about 1-2 hours. Water can be periodically changed to a new one.
4. How long to cook pork lung? It depends on the age of the animal, the older it is, the longer the cooking time. Boil offal, you need at least two hours so that they boil well and all microbes are gone. If you then stew them, you can cook for one hour.
5. Vegetables make the dish juicy and tasty. You can add: zucchini, green peas, eggplant, tomato.
6. Cauliflower in our dish will turn out soft and tasty. After all, we will cut it into small inflorescences, and it will have time to cook.
7. We have sour cream as a dressing. For variety, you can use soy sauce or tomato paste.
8. Add spices and herbs, they add piquancy and flavor. Perfectly combined: garlic, parsley, dill, cilantro. From spices: turmeric, paprika, ground black pepper, suneli hops.

Healthy, tasty, inexpensive - a combination of the components of the daily menu that every housewife is looking for. Every day, those who are responsible for cooking are faced with the question: what to cook? At the same time, I want to pamper the family with something tasty and not harmful.

In addition, it is desirable that the preparation of the dish takes little time, and the products are affordable. There is such a combination. Take, for example, a pork lung - a meat product, the cost of which does not exceed 150 rubles per 1 kg.

Lung is useful in that it has a lower proportion of fat in its composition, but at the same time it contains all the elements characteristic of meat products. What can be cooked from pork lung?

Consider some interesting recipes, as well as cooking technology.

Primary processing of offal

How to properly prepare pork lungs? It is not difficult to do this. There are two options for product processing:

1. Classical. A method in which the lung is simply washed under running cold water. Then the product can be cut into portions, while removing the remnants of the trachea, blood vessels, bronchi;
2. Soaking. A procedure to rid the product of excess blood. Cut the product into pieces of the desired size, removing all excess. Pour a solution of two liters of water with the addition of two tablespoons of vinegar 9%. Put the lung in the solution, leave for 40 - 90 minutes.

After processing the offal in any of the ways, you can start cooking the dish.

Lung is a by-product that is subject to various types of heat treatment. It can be boiled, fried or stewed. Cooking dishes from this offal takes a maximum of 2 hours, of which only 10 - 20 minutes to prepare the ingredients of the dish. The rest of the time is stewing or boiling. So, a portion of delicious dishes from the lung.

Pig lung salad with mushrooms

Hearty salad diversifies the daily menu or will be a good addition to the festive table.

• pork lung - 500 g;
• mushrooms (suitable as champignons, you can fresh, and any pickled) - 500 g;
• bulb bulb - 2 pieces;
• table salt - the third part of a teaspoon;
• bay leaves - 2 pieces;
• ground black pepper - a pinch;
• unrefined oil - 2 tablespoons;
• classic mayonnaise - 100 g.

Cooking time: 2 hours.

Calories: 254.3 kcal.

1. Boil the lung in water with salt for 90 minutes. Lung cooks quickly. On average, after 40 minutes it will be ready, but in order for the structure of the product to be more tender, soft, it is cooked longer;
2. While the by-product is being cooked, you need to chop the onion. You can cut it into cubes or half rings. Then fry until golden brown in a pan;
3. Mushrooms cut into large or small slices, depending on preference. Also fry in oil until cooked, if the mushrooms are raw. Pickled ones can be lightly browned;
4. Cut the finished lung into cubes or strips;
5. Cooled fried onions, mushrooms without oil, put in a bowl for mixing salad;
6. Mix meat, mushrooms, spices with mayonnaise. Lay out the light, mix all the ingredients. Delicious and most importantly hearty salad is ready!

For best taste, the finished salad can be left in the refrigerator for 40 minutes.

Read how to cook pasta with tomatoes and spinach.

How to make saltison from a pig's head at home.

Simple goulash

Offal goulash is suitable for both dinner and lunch. At the same time, it will not take much time to prepare and will delight loved ones with an unusual taste.

• offal - 1000 g;
• medium carrot - 1 piece;
• onion - 2 pieces;
• table salt - half a teaspoon;
• curry - 1 teaspoon;
• black pepper - a pinch;
• water - from 1 to 2 liters (depending on the desired consistency of the finished goulash);
• vegetable oil - 4 tablespoons;
• bay leaf - 1 piece.

Cooking time: 90 minutes.

Calories: 167 kcal.

While the goulash is simmering, you can prepare the side dish. Boiled potatoes or buckwheat go well with it.

Pork lung fried in tomato

An offal fried in a tomato can be consumed both independently and with a side dish.

• light - 250 g;
• tomato juice or paste diluted with water - 200 ml;
• vegetable oil - 3 tablespoons;
• salt - a pinch;
• pepper or favorite spices - to taste.

It will take 80 minutes to prepare.

And the calorie content is 102.3 kcal.

1. Rinse fresh lung or soaked in water with vinegar and cut into small pieces;
2. Heat the oil in a brazier, cauldron or in a frying pan;
3. Put the offal and fry for three minutes over high heat;
4. Cover with a lid and let it simmer over low heat for about 30 minutes. It is necessary to ensure that the meat does not burn;
5. Onion cut into large half rings;
6. Add the onion to the meat and pour in the tomato juice. You can use tomato paste with water;
7. Simmer for another 15 minutes, reducing the heat to medium.

You can serve a lung in a tomato in portions, decorating with herbs.

Pork heart with a light: a recipe for a delicious combination

You can cook an unusual tasty, and most importantly inexpensive dish if you buy pork lungs and a heart.

Potatoes with offal in pots

For four pots you will need:

• potatoes (medium tubers) - 4 pieces;
• light - 200 g;
• heart - 200 g;
• carrots - 1 piece;
• onions - 2 pieces;
• hot water or broth - 400 ml;
• vegetable oil - 1/3 cup;
• black pepper or favorite spices - to taste;
• salt - 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

1. Offal clean and cut into small slices;
2. Put the meat in a pan and fry until golden brown in oil;
3. Peel onions and carrots, chop and add to offal. Lightly fry;
4. Pour 100 ml (about half a glass) of hot liquid into each pot;
5. Mix salt, pepper, seasonings with broth;
6. Peel potatoes, cut into cubes and arrange in pots;
7. Put the fried meat with onions and carrots on top;
8. Cover the pots with a lid and send to the oven, which must be preheated to 200 degrees for 30-40 minutes. (Watch readiness of potatoes).

Serve with herbs or sour cream.

A simple recipe for a slow cooker

Have you thought about how tasty it is to cook a pork lung in a slow cooker? We will help you decide by presenting to your attention the following recipe. Most of the time for preparing this dish will be taken over by an indispensable assistant in the kitchen - a slow cooker. The hostess only needs to prepare vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat is fragrant and soft.

• light - 500 g;
• medium tomatoes - 2 pieces;
• small carrots - 2 pieces;
• bulb bulb - 1 piece;
• bay leaf - 2 pieces;
• water - 200 - 30 ml;
• peppercorns - 3 pieces;
• vegetable oil - 1 tablespoon;
• salt - a pinch.

Cooking time: 90 minutes.

Calorie only 87.11 kcal.

1. Prepare the meat by clearing the trachea and bronchi. And cut it into large pieces;
2. Pour oil into the multicooker bowl;
3. Lay out the offal;
4. Peel onions and carrots;
5. Cut the onion into half rings, and the carrots into rings;
6. Chop tomatoes as desired. They can also be skinned.
7. Put vegetables in a slow cooker and mix with meat;
8. Pour everything with water;
9. Cook with the lid closed using the "Stewing" program. If it is possible to set the time, then set it to one and a half hours.

It can be served on the table both on its own and with a side dish of rice or buckwheat.

Second-class meat products are not used in the daily menu, most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. From offal, delicious minced meat is obtained for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will turn out hearty, tasty and inexpensive.