For many of us, the taste of liver comes from childhood. Pies with liver filling, dumplings, pies, and other dishes with his participation are simply unforgettable! Their taste is super unusual. Each dish is hearty, juicy and very tasty. There seems to be a revival of interest in liver today. There are quite a lot of requests for this product on the Internet. That’s why I decided to show you today how to properly prepare liver, that is, what is processed from animal waste. Traditionally it is believed that these are the lungs, heart and liver.

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

Please do not confuse store-bought liver, or what is called liver, with liver sausage . Or store-bought pies with so-called liver. All this was not even close to real liver. And now you will see this! Even though the dish is high in calories, it will have to be done later, 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 properly prepare liver at home - step-by-step instructions with photos

Let's wash the glitch and leave it in water, let it get a little wet. It is very important to remove the hymen, if you get there - tubes and everything else. We cut large pieces into smaller pieces, because then the water is guaranteed not to run away when it boils, as often happens. Therefore, you will have to watch carefully later!

Pour water into a large saucepan, bring to a boil and let the lungs and heart cook. After five minutes, salt this, pour in another water, and cook in it. And we will cook the liver, if you have it. If not, then it doesn’t matter, it will be no less tasty without this ingredient. You should also wash it thoroughly, remove all excess and cut it into pieces convenient for frying. It would be good to soak it in milk before doing this.

Place the pieces of liver in a frying pan, let them fry, not steam, until crispy brown. And we'll do the onions. There should be a lot of it in the liver. Do not be sad that your family will not accept him. They will be so engrossed in their food that they will not notice the telltale presence of fried onions. Fry it until it becomes transparent. Don't rush, because the first two ingredients will take at least an hour to cook. By the way, you can add salt and pepper to the onions now, at the end of frying.

Step 3. Cut the onion and fry

Have you made sure your heart and lungs are ready? Let them cool by placing them in a spacious bowl. Have you noticed that everything has almost halved? This also needs to be taken into account when cooking. All we have to do is cut it into pieces that are convenient for grinding in a meat grinder.

By the way, if you don’t have, say, liver, replace it with another product. On the same chicken liver, a piece of beef, or place the 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 use a regular one, and grind pieces of liver, lung and heart.

Pour the oil from the frying pan along with the onions into the liver mass. Then the filling will be juicy, tasty and more satisfying. By the way, if the minced meat turns out to be a bit dry, you can add a little bit of the broth in which the malfunction was cooked, or heated butter. It will be even tastier and more tender!

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

How to make liver even more appetizing: some useful tips

• You don't need to add a lot of salt, the pepper will do its job.
• Let the quantities 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 and lard in it!
• Don’t forget to keep an eye on the foam that will appear abundantly as soon as the water boils in the pan where the fault already lies. That's why you need to cut them into pieces.
• You can add carrots, bay leaves, garlic, etc. to the broth in which the malfunction is cooked.
• You don’t have to grind all the parts, because you won’t be able to use all the minced meat at once.
• If you add more butter, you can make something like a pate, which you then spread on the bun.

The times of the USSR have long since sunk into oblivion, but they left quite a lot of nostalgic memories for the children of that generation. One of these bright childhood moments was with liver. At one time, all Soviet children devoured these pies, washing them down with tomato juice and burning their tongues. If you suddenly want to recreate the taste of Soviet childhood in your own kitchen, then we offer you several simple recipes.

Dough ingredients

In order to prepare rosy and delicious fried Soviet liver pies, you will need: 500-600 grams of flour (premium grade), six grams of fresh yeast (active), two tablespoons of granulated sugar, a teaspoon of salt, one glass (200 ml) water, 20 grams of vegetable oil.

Ingredients for liver filling

For the filling you will need both meat by-products and vegetables, spices, and herbs. Meat with liver is beef lungs, liver (veal or beef), heart. The standard recipe requires 300 grams of each meat product.

As for vegetables, many here act on the principle of being “an amateur.” Some people don’t like a lot of onions, others prefer not to add carrots. But the classic recipe should contain: parsley root, one large carrot, 4-5 onions.

Spices: salt, ground black pepper, black peppercorns, bay leaf, cloves.

For frying: 0.6-0.8 ml of vegetable oil.

Utensils required for work

A very large amount of work is occupied by the processing and preparation of the liver - filling. as in Soviet times, it is necessary to cook in large quantities. To prepare you will need: a five-liter saucepan (for cooking liver), a frying pan (for frying pies) and a meat grinder.

Preparing the filling

Cooking with liver is a fairly productive, voluminous and time-consuming process. Therefore, you should start with the liver. The filling components are prepared in different ways. To prepare proper liver pies, as in Soviet times, you need to boil the heart and lungs, and stew the liver in a frying pan.

Before you boil the giblets, they must be thoroughly washed and cut into small pieces. In the water where the liver is boiled, you should add parsley root, a whole onion and a carrot, cut into several large pieces. Initially, cook everything over high heat. As soon as the water boils, reduce the heat, skim off the resulting foam and simmer on low. The approximate cooking time for liver is two hours.

Salt and add bay leaves only at the end of cooking. Once the lungs and liver are ready, the water should not be thrown away. Let the offal sweat and cook, as experienced chefs say. Thus, fried Soviet liver pies will turn out juicier and rich in meat flavors.

As for cooking the liver, it is placed in a frying pan, filled with water and simmered for half an hour. After stewing, the liver is chopped. Finely chopped onion is fried in a separate frying pan. The liver is added to it only when the onion is completely browned.

After these manipulations, all offal is passed through a meat grinder. The onion is also finely chopped with the help of a kitchen assistant. Add salt and ground allspice.

Preparing the dough

It is important to remember that in order to prepare proper liver pies, as in Soviet times, you must use only live yeast to prepare the dough. Before preparing the dough, they are diluted in warm water and placed in a warm place until a “cap” appears. While the yeast is infused, all other ingredients for the dough are mixed. Yeast is added to the resulting mass. The final version of the dough is kneaded.

In order for the dough to be rich and fluffy, it should be properly kneaded during the raising process. It is better if you divide the entire volume of dough into three equal parts and place them in different dishes. As soon as the dough rises, it should be kneaded, shifted several times along and several times across. This is done two or three times. In this case, you will achieve the perfect result, just like in “those” times in canteens.

Forming the patty

Many housewives are faced with the problem of dough sticking to their hands and countertops. To prevent this from happening, use vegetable oil. Lubricate both the table and your own hands with oil. This way the dough will be pliable and will not stick to your hands or work surface. with liver, if there was never any special friendship with the test? The problem is solvable. Follow the instructions and everything will work out.

First, you should divide each of the existing three parts of the dough into four more. Form each part into a tight ball. The pie will be formed from this ball. You can fasten the pies in any way you like: form a pigtail, pinch the edges, etc. The liver should be pliable and obedient. Don’t be afraid to do something wrong; you can always mix a piece and form the pie again.

Important tip: don't add too much filling. The fried patty can easily crack during cooking.

Making pies

Liver pies are fried in oil, as in Soviet times. Take a large frying pan or saucepan, pour in a fairly large amount of vegetable oil and wait until it boils. Gently drop the pie into the boiling oil and fry on both sides until deliciously golden brown.

Remember to be sure to get rid of excess oil. Pat the pies dry with paper towels or napkins. Liver pies, as in Soviet times, should be fried, but not oily. Remember your childhood, your hands didn’t get particularly dirty back then and oil didn’t flow down your mustache.

Orskie pies

The pies from the Orenburg region were famous throughout the Union. At that time they were sold in huge cans. A special machine was used for cooking, so the pies were perfectly shaped, with smooth edges.

The secret of their preparation lies in the filling. For cooking, not beef or veal offal is used, but chicken. To prepare you will need: half a kilo of chicken liver (stomach, liver, kidneys, heart), five large onions, salt and pepper (to taste).

The cooking process is exactly the same as in the first recipe. Only the dough is made a little more liquid. It should spread in your hand and form a kind of cake. You don't even need to roll it out, which saves time. The filling is placed in the middle of such a cake, and the pie is sealed around the edges. After this, you need to make a small sausage or sausage out of the pie. Roll it several times with your hands, as if twisting something. So the pie will be more similar to those liver pies, as they were prepared in Orenburg in Soviet times and called Orskie throughout the country.

Secrets of cooking liver from experts

Professional chefs advise preparing liver a little differently. Not only offal and onions are used, but also garlic. Professionals say that liver pies whose recipe does not include the addition of garlic do not turn out as aromatic and tasty.

The rest of the process is the same as described above. The only exception: when you have already cooked the liver and chopped it in a meat grinder, the resulting minced meat should be fried in a frying pan with the addition of aromatic oil. This way the filling will be more flavorful and pliable when packed into the pie.

Liver pies can be cooked not only in a frying pan, deep-fried, but also in the oven. If you are trying to eat less fried food and avoid so much oil in your cooking, then the oven option is ideal. By the way, if you bake, you can use not only yeast dough for cooking, but also puff pastry. But remember: this will be a more modern, not Soviet version.

There are many recipes using liver: in homemade baked goods, soups, dumplings, etc. Even novice cooks know what liver is. The offal of domestic animals (cows, pigs) is fried in olive, vegetable or butter, boiled, stewed, and seasoned with spices. By grinding the prepared offal through a meat grinder, you get delicious liver fillings for pies that will not leave any gourmet indifferent. Liver is much cheaper than meat, but often surpasses it in nutritional value.

What is liver made from?

Liver is the insides of poultry (ducks, geese, chickens, turkeys), which are often referred to as “offal”, and domestic animals (pigs, cows, sheep), used in cooking. The following by-products are suitable for cooking: diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys. The use of these organs for preparing homemade soups, dumplings, and pancakes significantly reduces the cost of food while maintaining nutritional value, even exceeding it compared to meat dishes.

Different parts of liver have specific nutritional value. For example, per 100 g of beef liver (calorie content 183 kcal) there are 14.4 g of proteins, 12.8 g of fat, 3.2 g of carbohydrates. By regularly consuming beef liver and pork liver, rich in microelements, especially iron, which has a beneficial effect on the hematopoietic organs, you can forget about low hemoglobin. You should be careful when offering dishes with liver to the elderly due to the increased content of vitamin D in minced liver, which is harmful to the body of older people, but beneficial to children. Liver consists of:

• liver;
• kidney;
• hearts;
• lungs;
• trachea;
• diaphragms;
• stomach (abomasum, mesentery);
• udder

Homemade liver in cooking

How to properly cook beef or pork liver? The internal organs for minced liver (heart, kidneys, liver, lungs) are boiled in lightly salted water with one bay leaf until tender (it is better to cook the offal separately). After the water boils, the giblets are cooked with the lid ajar over medium heat: lungs - an hour and a half, heart - an hour and a half, liver - 20 minutes, kidneys - 1 hour. Before cooking, the kidneys are soaked for 3-4 hours in cold water, changing it periodically, and the liver - 35 minutes. in milk, so it will be more tender.

The boiled, cooled entrails are passed through a meat grinder with onions and carrots fried in vegetable oil. The minced liver is kneaded by hand, adding salt, ground black pepper to taste, and a little broth in which the giblets were cooked. Store the workpiece in a cool place in glass containers, jars, pouring fat (lard) rendered from lard.

Liver is ideal as a filling for dumplings, pancakes, pies, cold and hot appetizers. What is prepared from offal:

• abomasum (stomach), udder, heart are used for Azerbaijani khash, Polish flaki soup;
• buds are suitable for preparing second courses, soups, hodgepodges;
• pates, main fried dishes, and canned food are often prepared from the liver;
• stewed dishes of national Belarusian and Russian cuisine with porridges are prepared with mesentery;
• The meat snack saltison, an analogue of German brawn, is prepared from pork diaphragms, lard, kidneys, liver, heart, and lungs;
• Liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.

Liver recipes

Not only the nutritional value of liver is important in cooking, but also the budget-friendly nature of the dishes and the variety of recipes. Giblets are fried, stewed, boiled, and supplemented with spices and seasonings that add a unique piquancy to the food. You can add mushrooms, finely chopped herbs, fried onions, rice, and hard-boiled chicken eggs to the filling. By-products are subjected to different types of heat treatment:

• The liver is boiled with bay leaf and fried with spices (rosemary, cumin, coriander).
• Before use, it is recommended to blanch raw pork liver (cut into large pieces, boil for about 6 minutes in salted water, rinse with clean cold water). Thanks to this method, the liver stops being bitter and becomes tender and juicy.
• Second courses, which include vegetables and flour (pork, tripe, flask), are prepared with the udder, stomach, heart, and the offal is subjected to many hours of cooking.
• Original schnitzels are prepared from the udder, which are breaded in breadcrumbs and then fried.
• Boiled kidneys are suitable for soups, hodgepodges, and stewed kidneys are suitable for main courses.

Navy pasta

• Time: half an hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: second, lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

At first glance, such a simple everyday dish as naval pasta can be changed beyond recognition by using minced liver instead of the usual minced meat with onions. Lamb offal imbues the pasta with an inimitable tart aroma. If the smell or taste of lamb is unusual, you can use pork or beef entrails. Navy-style pasta is prepared from pre-made liver very quickly, but if you take the insides raw, you need to additionally take into account the cooking time - an hour and a half.

Ingredients:

• pasta – 0.5 kg;
• beef offal (heart, lungs, liver) – 0.5 kg;
• large onions – 2 pcs.;
• garlic – 3 cloves;
• butter, olive oil – 30 g each;
• salt - to taste;

Cooking method:

Country-style pies

• Time: 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 183 kcal.
• Purpose: lunch, afternoon snack.
• Cuisine: Russian.
• Difficulty: medium.

Delicious liver pies are suitable for a hearty breakfast, lunch with broth, or just as a daytime snack. If the dough is kneaded with live yeast, then it is better to leave it overnight; “fast” yeast will reduce the time by 4 or more hours. If desired, the liver filling can be diversified by adding chopped hearts and lungs. Hearts, livers, and gizzards of birds (turkeys, chickens) cook even faster; they are also suitable for country-style pies.

Ingredients:

• flour – 700 g;
• milk – 500 ml;
• beef liver – 1 kg;
• egg – 1 pc.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• butter – 20 g;
• vegetable oil – 6-7 tbsp;
• yeast – 9 g;
• sugar – 3 tbsp;
• salt – 1.5 tsp;
• ground black pepper - to taste;

Cooking method:

Vareniki

• Time: 2.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 235 kcal.
• Purpose: lunch, dinner.
• Cuisine: Ukrainian.
• Difficulty: medium.

Dumplings filled with a mixture of offal: liver, lung, heart are very tasty and juicy. Buds can impart a specific aroma that not everyone likes, so it is better not to use them. Liver filling can be purchased in advance, or by frying the offal with salt and ground black pepper, grind it in a blender. Thanks to kefir or fermented baked milk, the dough turns out to be very tender, plastic, and easy to mold.

Ingredients:

• liver – 350 g;
• wheat flour - 2.5 cups;
• egg – 1 pc.;
• kefir (any fat content) or fermented baked milk – 1 tbsp.;
• medium onion – 1 pc.;
• vegetable oil – 2 tbsp;
• salt – 1 tsp;
• ground black pepper - to taste;
• cooking water;
• sour cream – 2 tbsp.

Cooking method:

Pancakes with liver

• Time: 1 hour..
• Number of servings: 5 persons.
• Calorie content of the dish: 140 kcal.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for custard pancakes is suitable for housewives who love nourishing, healthy, and varied meals for their household. The pork liver filling can be supplemented with other innards: heart, lung. Pancakes can be cooked with yeast or kefir, and if you add a couple of tablespoons of vegetable oil to the dough before frying, you can bake them in a frying pan without adding oil.

Ingredients:

• boiled pork liver – 300 g;
• wheat flour – 1 tbsp.;
• egg – 1 pc.;
• kefir – 1 tbsp.;
• boiling water – ½ tbsp.;
• sugar – 1 tbsp;
• onions – 2 pcs.;
• salt – 1.5 tbsp;
• soda – ¼ tsp.

Cooking method:

Solyanka

• Time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 201 kcal.
• Purpose: lunch, dinner, first course.
• Cuisine: Russian.
• Difficulty: high.

Solyanka is by no means an everyday dish; it’s difficult to call it a budget option. By preparing this soup you can please your family gathered for a festive dinner. The soup turns out thick, rich, and warming. Men especially like the spicy sour-salty taste. The recipe for such a hodgepodge will take pride of place in the cookbook of a housewife who loves to pamper her household with delicacies.

Ingredients:

• meat bones – 0.5 kg;
• smoked ribs – 0.5 kg;
• beef kidneys – 100 g;
• beef heart – 100 g;
• beef tongue – 100 g;
• udder – 50 g;
• onions – 2 pcs.;
• olives – 100 g;
• barrel pickles – 3 pcs.;
• cucumber pickle – 100 ml;
• capers – 50 g;
• tomato paste – 2 tbsp;
• olive oil and butter - 30 g each;
• lemon - a few slices;
• allspice, salt - to taste;
• greens – 1 bunch;
• sour cream - to taste.

Cooking method:

Pork liver pate

• Time: 5 hours 40 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 183 kcal.
• Cuisine: European.
• Difficulty: medium.

Pork pate is a hearty everyday dish that will take its rightful place on the holiday table if served in tartlets, puff pastries, on crackers, croutons, decorated with mayonnaise and herbs. When making pate, some housewives additionally add garlic, carrots, and favorite spices to the mass. An important condition for ideal taste is fresh, red-brownish liver without bile ducts or blood clots. Milk with sugar, in which it can be soaked, will give the liver a special tenderness.

Ingredients:

• pork liver – 1 kg;
• lard – 100 g;
• onions – 3 pcs.;
• butter – 100 g;
• bay leaf – 1 pc.;
• ground black pepper – 1/3 teaspoon;
• dill - 1 bunch.

Cooking method:

Liverwurst

• Time: 3 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 326 kcal.
• Purpose: breakfast, lunch, snack.
• Cuisine: European.
• Difficulty: high.

Homemade boiled liver sausage is served with a side dish as a second course or sliced ​​into sandwiches. It will delight your household with a subtle meaty aroma and a wonderful taste, different from the taste of store-bought sausage, thanks to natural ingredients. The presented recipe is classic; if desired, this composition can be varied with pork, veal, and beef liver.

Ingredients:

• boiled liver – 2 kg;
• cleaned intestines – 5 pcs. 6 meters long;
• eggs – 16 pcs.;
• onions – 3 pcs.;
• sour cream – 500 g;
• salt - to taste;
• seasoning - to taste.

Cooking method:

Potato rolls with liver

• Time: 5 hours.
• Number of servings: 16 persons.
• Calorie content of the dish: 233 kcal.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Russian.
• Difficulty: high.

Preparing potato rolls with liver will take a lot of time; this recipe cannot be called simple, but the result will definitely please the hostess. Yeast dough on mashed potatoes in combination with liver filling will create a festive feeling for lunch. The rolls turn out delicious, appetizing, filling and beautiful. There is no shame in offering them to guests as a main course.

Ingredients:

• liver – 2 kg;
• mashed potatoes – 400 g;
• potato decoction – 200 ml;
• eggs – 2 pcs.;
• flour – 650 g;
• onions – 0.5 kg;
• vegetable oil and butter - 100 ml each;
• instant yeast – 8 g;
• sugar – 30 g;
• salt – 10 g;
• crushed black pepper - to taste.

Cooking method:

Liver pancakes

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 149 kcal.
• Purpose: breakfast, lunch, dinner, children's table.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for liver pancakes allows the use of any liver: pork, beef, chicken. Pancakes are healthy, they cook very quickly, and thanks to the onions they turn out flavorful and juicy. Children will like this food and will enrich the daily diet of those who do not particularly like liver in its pure form, but suffer from a lack of useful microelements, especially iron.

Ingredients:

• beef liver – 600 g;
• egg - 1 piece;
• wheat flour – 2 tbsp;
• onion – 1 piece;
• vegetable oil – 50 ml;
• salt - to taste.

Cooking method:

Korean liver cake with carrots

• Time: 2 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 208 kcal.
• Purpose: lunch, dinner, holiday table.
• Cuisine: Asian.
• Difficulty: medium.

For a hostess who wants to surprise guests with unconventional, savory, colorful snacks, a recipe for liver cake with Korean carrots will come to the rescue. If you have time, you can prepare such a snack yourself, or purchase it at the store, saving time. There are no unconditional recommendations for choosing liver: chicken, pork, beef are suitable. The cake turns out to be high-calorie, so it is undesirable for those who are on a diet to abuse it.

Ingredients:

• beef liver – 1 kg;
• eggs – 2 pcs.;
• onions – 3 pcs.;
• fresh carrots – 2 pcs.;
• Korean carrots – 200 g;
• garlic – 4 cloves;
• vegetable oil – 50 ml;
• flour – 4 tbsp;
• mayonnaise – 400 g;
• hard cheese – 100 g (optional);
• salt - to taste;
• sugar – 1 tbsp;
• water – 200 ml;
• table vinegar – 2 tbsp;
• ground black pepper - to taste.

Cooking method:

Video

Let's learn how to cook them again. It's not about memories, but about the benefits of the finished dish, its accessibility and simplicity.

What is liver and its composition

Liver is prepared from offal, that is, second-class products.

But if in price compared to meat they differ by two and sometimes three times, then their benefits are the same, and sometimes even greater.

Liver is prepared from the heart, liver, kidneys, and lungs.

There is no clear ratio of products during cooking. You can mix all the ingredients in equal parts, you can use only some of them in different proportions, and it is also possible to adjust the composition according to your own needs.

So, if there is a problem of excess weight, it is better to use the heart and lungs; if there is anemia or there is a risk of its development, the majority of the liver should be the heart. For pregnant women and young children, emphasis should be placed on the liver, which contains a lot of folic acid. Elderly people and those undergoing rehabilitation after a long illness should choose the lungs.

Kidneys are rarely used to make liver. It's all about the long preparation they require.

Cooking liver is not only profitable. Its presence in the diet contributes to:

• increasing immunity;
• cleansing the blood, normalizing the functioning of the entire circulatory and cardiovascular system;
• stabilization of arterial and intracranial pressure;
• restoration of the nervous system;
• strengthening hair, nails and teeth.

Attention!

Often the main composition of the liver is supplemented with the stomach, trachea, udder, etc.

How to prepare liver for baking

They cook naval-style pasta with liver, cook a very hearty soup, and pancakes and pies are real classics. The taste is familiar to many, but to achieve it, it is not enough to simply cook all the products and grind them in a meat grinder. There are secrets that everyone should know.

The by-products (they are also called failure) must be thoroughly washed, filled with cool water and left for a couple of hours, let them get wet.

Then remove the trachea, film, etc. Cut the offal into pieces of approximately the same size.

Pour water into a large saucepan and bring it to a boil. Dip the meat pieces into it and bring to a boil again. Drain the water and rinse the offal.

Pour cold water over them and bring to a boil over low heat, regularly skimming off the foam.

Cook for about an hour. Halfway through, you can add salt to the broth. This will make the by-products more tasty.

The work on the meat component has been completed. Now we need to work on the bow. Yes, you definitely need to use it. Even those who categorically cannot stand the taste will eat the finished dish with pleasure. The bow is almost invisible.

It must be peeled, cut and simmered in a frying pan until transparent.

You can start checking the readiness of offal when they have almost halved.

You need to cool them and grind them together with the onion.

Attention!

To make the liver more juicy, add the remaining vegetable oil or a piece of butter to it after frying.

The liver is ready. To make its taste more rich, you can use your favorite spices and herbs, or add carrots, onions, garlic, bay leaves, etc. to the broth right during cooking. And if it seems a little dry, add lard, tongue, or.

You can prepare liver in another way. After cleaning and soaking the malfunction, it can be ground in a meat grinder and then fried. This is how they often make it for pancakes and navy-style pasta. Onions, butter and other ingredients are also added for taste.

If you get a lot of product, freeze it in portions. It is very comfortable.

Recipes

We have already said that liver can be used to prepare various dishes. It makes very tasty first and second courses, salads, and appetizers. But pies are the main treat with this component.

Tatar pies fried in a frying pan

Every cuisine in the world has its own difference. Russian - hearty and very simple, Ukrainian - fatty and rich, Belarusian - with the almost constant presence of potatoes, but Tatar - with lamb and served in small portions, so to speak, “by the tooth”.

The pies should be small so that they can be eaten in one bite. All types of meat are used as filling, except pork (these are the rules of Sharia), and the dough must be unleavened, although yeast dough is also allowed.

After all, I used pork offal during cooking, and made the dough in boiling water.

Recipe Information

• Cuisine:Tatar
• Type of dish: pies
• Cooking method: in a frying pan
• Servings:5
• 1 hour

Ingredients:

• pork heart and lungs – 500-600 g
• flour – 400 g
• salt – ½ tsp
• boiling water – 250 ml
• vegetable oil – 50 ml
• spices to taste.

How to cook

Clean the heart and lungs from film, trachea, tubes, etc. Soak in water for half an hour, let all the blood come out.

Boil in salted water until half cooked. The Tatars put raw filling in their pies, but we won’t risk it. Grind into puree and leave to cool.

At this time, do the dough. Mix salt and about half the flour in a bowl, pour boiling water over it, and stir. When it cools down a little, add the remaining flour and butter and mix with your hands.

The dough for this simple recipe turns out to be very elastic and pliable.

You need to roll it into a “sausage” and cut it into portions.

Roll out each one thinly.

Place the filling in the middle.

Seal the edges.

Fry the pies in a large amount of vegetable oil. Before serving, pat dry with paper towel.

The pies are ready. Bon appetit!

It’s difficult to cook “like grandma,” or at least that’s what most housewives think.

In fact, you just need to know some secrets and create culinary masterpieces with love.

Soviet pies are unique. Their secret is not only in the filling, but also in the dough recipe.

There are no special subtleties; it’s not for nothing that they turned out great both at home and in public catering conditions.

Ingredients:

• premium flour – 650 g;
• yeast (you can use Saft Moment) – 6 g;
• salt – 10 g;
• sugar – 40 g;
• water or potato broth – 360 g;
• rast. butter – 20 g;
• at least 500 ml of frying oil, it should be odorless;
• liver (ideally veal), lungs (beef is best), heart (pork or beef) - 300g each;
• onion – 200 g;
• spices to taste (in the original recipe, 3 hot and black peppers, a clove star, bay leaf, parsley root);
• one medium carrot.

Preparation

We start cooking with liver. Wash the liver, cut into small pieces, simmer until cooked.

Rinse the heart and lung, cut into pieces, put in a pan, add water so that the contents are completely covered, although the lung will definitely float up, so focus on the heart. Stick a clove into the onion, add it to the offal along with the carrots, and add all types of peppers here.

Boil. Cook for about 1.5-2 hours over low heat, skimming foam regularly.

Add salt, throw in the bay leaf and boil for another half hour.

Now you can turn off the heat and leave the offal to cool right in this broth. This way the ingredients will be better soaked and the filling will be more juicy.

You can start kneading the dough. Add yeast, sugar and a little flour to warm water or potato broth. After 30 minutes, when the dough begins to bubble, add the remaining flour, salt and butter. Knead the dough. It should be very lush.

If you have a bread machine or food processor, use them instead. It’s quite difficult to mix it with your hands the first time. Some experience needed.

Let the dough rest a little while you finish preparing the filling.

Chop the onion and simmer in a frying pan until transparent, add it to the finished liver and simmer together for another 10 minutes.

Grind all the ingredients in a meat grinder, add salt, and, if necessary, pour in a little broth or juice from the liver.

All that remains is to make the pies and fry them in a large amount of oil.

In the oven

Liver filling can consist not only of offal. It goes great with potatoes, rice or greens. Try making baked pies with liver and rice

Ingredients:

• a bunch of green onions;
• large onion (preferably red);
• 100 ml oil for frying;
• rice – 200 g;
• liver and lung 300 g each;
• a pinch of salt;
• ready-made yeast dough.

Preparation

For the filling, you need to boil the by-products, grind them with fried onions, mix with rice and herbs.

Make pies.

Place them on a baking sheet lined with parchment, brush the tops with yolk and bake for 10-12 minutes in the oven, preheating it to 220 degrees.

Orskie pies

This pastry got its name from the city of Orsk. It is located in the Orenburg region and it is thanks to the pies that it has become known far beyond its borders. The chefs themselves call their creation old town pies and keep their recipe in the strictest confidence, but sooner or later everything becomes clear and today the cooking method is available to everyone.

Ingredients:

• liver – 1 kg;
• 2 large onions;
• salt and black ground pepper;
• water – 800 ml;
• flour – 1 kg;
• fresh yeast – 35 g (if dry 10-11 g);
• sugar - teaspoon;
• rast. oil – 700 ml.

Cooking method

Dissolve yeast and sugar in warm water and leave for 10 minutes.

Add salt, all the flour, mix thoroughly. After 20 minutes, stir again, and after another 25 it will be ready.

While the dough is rising, you need to make the filling. The liver must be cooked in advance. Then all that remains is to grind it and simmer for 20 minutes in a frying pan, add salt and spices to taste.

The onion is ground separately and added to the hot minced meat.

Remember: the onions are fresh, the minced meat is hot!

Pies must be made quickly. Grease your hands with oil, pinch off a piece of dough, wrap the filling and lower the pie into the heated oil. You need to fry either in a deep frying pan or in a saucepan. There should be a lot of oil.

The pies are ready! Once you try it, you will see that your efforts were not in vain (photo of pies).

Lazy liver pies

You don’t always have time to stand at the stove for hours, and that’s exactly what baking is associated with. If you have leftover liver in the refrigerator, you can save time and use quick recipes.

One option is to use pita bread instead of dough.

It must be spread on the table and cut into equal parts.

Place the prepared filling inside.

Wrap, brush with egg, or better yet, dip in batter and fry over medium heat on both sides until golden brown.

The second option is even simpler.

Season the finished liver with salt and pepper to taste.

Add egg, flour, mix medium-thick dough, like for pancakes.

Spoon onto the heated frying pan.

Fry on both sides.

These lazy pies will turn out very tasty if you add more fresh herbs to the dough.

About calorie content

Many people consider liver to be a rather high-calorie product.

But you need to focus on the indicators of its components.

Take note:

• kidneys – 67-86 kcal;
• – 80-90 kcal;
• lungs – 85-95 kcal;
• brains – 124 kcal;
• tongue – 140 – 175 kcal (data are based on 100 g of finished product).

Liver pies are not just childhood memories. This is a great option to feed your family delicious, healthy and quite affordable meals.

And finally, we offer you an interesting video.

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The liver filling for pies turns out very tasty and juicy if you know how to prepare it correctly. Liver is mainly considered liver, but in Slavic countries the concept of “liver” includes all offal: lung, liver, heart and kidneys. You can't go wrong if you prepare the filling from the offal that you prefer. Since our family prefers pork lung and liver filling, I will focus on these ingredients.

The prejudice that light food is not tasty at all is wrong! I agree that when cooked it tastes like a sponge, but if you fry it with liver, onions and carrots and then turn it into a paste, it will taste simply divine!

So, let's prepare the ingredients for making liver filling for pies and start cooking! I have already washed the pork lung and pork liver, cut out the vessels and trachea from them, and cut them into portioned pieces.

Peel the onions and carrots. Cut them into small cubes and fry in a saucepan, first pouring vegetable oil into it.

Cut the lungs and liver into small cubes and pieces.

As soon as the vegetables are sautéed, add the chopped offal to the saucepan and fry for 15-20 minutes until fully cooked.

This is what the cooked and fried liver-vegetable mixture looks like.

Pour it into a deep container and puree it with an immersion blender, adding salt and ground black pepper to taste. If the mass turns out to be too thick, then add about 50-70 ml of hot water. Our filling is completely ready - now you already know how to create a liver filling for pies and pies.

BUT this is not the whole secret - I still cook pancakes with this filling! They fly off the plate in no time. If desired, ready-made pancakes with liver can be frozen in the freezer, and then, as needed, heated in the microwave - you will always have a delicious dish on hand!