Pork offal recipe. Collection of recipes and dishes made from beef offal

In traditional Russian cuisine, offal has always been honored. Opening an old cookbook, you will find recipes called “Boiled kidneys” and “Stewed kidneys”, “Fresh ox tongue”, “Tripe sauce with sour cream, potatoes and pickled cucumbers”, “Fried ox liver”, “Fried ox liver” veal liver” and even “Brain sausages” (sausages were certainly doused with Chukhonsky, that is, butter, before serving). Dear and gourmet dish, which invariably amazed foreigners were cockscombs. And once a year, housewives had every right to remember a recipe called “The Head of an Old Boar” - this dish was served on Easter Sunday. The recipe goes like this: “The most

Clean and cook a beautiful smoked old boar's head. Putting it on a dish, remove the ears and muzzle with beautifully trimmed white paper and greenery.” A separate and desirable delicacy was the so-called sweet meat - the thymus gland of a calf or lamb, which has a thin refined taste, reminiscent fresh bread. Dishes made from it were served with truffles - imagine, in this case they only pretended to be an honorary accompaniment. Modern kitchen I haven’t forgotten about “sweet meat”. IN Italian restaurants it is offered with Jerusalem artichokes and black truffles. In France - with blackcurrant powder, in Argentina they respect warm salad with "sweet meat".

Other offal products are also appreciated. In Armenia, tzhvzhik is revered - an intoxicatingly delicious hodgepodge of liver, lungs, kidneys, spleen and heart, cooked in fat tail fat. Tatars make tutyrma - sausage stuffed with offal and rice. Scottish cuisine unthinkable without haggis - a dish of offal with onions, oatmeal and lard, boiled in a lamb stomach. Germany is nice pork feet With sauerkraut. In Lithuania, beer is always served with smoked pig ears and tails. And in the Caucasus, before starting the feast, they will certainly take care of khash - the king hangover soups from bull hooves, tails and tripe. This “magic elixir” takes eight to nine hours to prepare, served with grated garlic and fresh tortillas, and brings back to life the most seemingly hopeless.

In conclusion, it is worth saying that offal is a natural and very pleasant source of iron, necessary for normal blood circulation. They are also suppliers of magnesium, which is responsible for stability nervous system, and zinc, necessary for tissue growth and renewal. Fans of offal products do not know the problems with a lack of vitamin A, which protects against premature aging, and B vitamins, which relieve insomnia and depression. And in general, imagine how pleasant it is to sit down at the table on a chilly autumn evening and serve some hot soup, and with giblets!

For 4 persons: beef tongue - 1 pc., bay leaf - 3 pcs., onion - 3 pcs., balsamic vinegar - 4 tsp., salt, ground black pepper

Wash the tongue and perforate it with a skewer or knife. Salt and pepper. Add bay leaf, onion cut into half rings, sprinkle with vinegar and marinate in the refrigerator for a day. Peel the tongue from the onion and bay leaf and place in a saucepan with water, bring to a boil, reduce heat and cook for 3 hours 30 minutes. Remove the finished tongue from the saucepan and place it under running cold water for 2-3 minutes. Remove skin. Can be served with vegetables and herbs.

284 kcal

Cooking time 28 hours

3 points

For 4 persons: oxtails - 1 kg, onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery - 1 pc., dry red wine - 200 ml, cognac - 100 ml, vegetable oil, salt, pepper , dry spices

Wash the oxtails thoroughly, chop into portioned pieces and soak for half an hour. Place on a napkin, let dry, then toss to dry hot frying pan without oil, fry until brown, pour in cognac and set on fire. After waiting for the flame to go out, place the tails in a saucepan along with chopped celery and parsley root, add water and cook for 3 hours, periodically removing the foam. Finely chop the onion and carrots, lightly fry in oil, pour in a small amount of broth and simmer covered for 10 minutes. Place the resulting roast into the soup and pour in red wine. Add salt, pepper and spices to taste. Cook over low heat for 30 minutes.

Calorie content of one serving per 100 g 110 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 5 points

For 3 persons: beef brains - 600 g, parsley - 0.5 bunch, dried onions - 1 tbsp. l., salt - 2 tsp., pink pepper - 1 tsp., vinegar 9% - 1.5 tbsp. l., vegetable oil

Clean the brains from films, soak for an hour. Change the water and leave for another hour. Pour 1.5 liters of water into a saucepan, add vinegar, boil the water, put the brains in it and cook for 25 minutes. Cut the finished brains into small cubes. Add parsley, dried onions, pepper, salt. Mix and place in a mold, after greasing it with oil, place in the oven preheated to 200 °C. Bake for 20-30 minutes until done. Serve the dish chilled.

Calorie content of one serving per 100 g 170 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 5 points

For 9 persons: chicken liver - 400 g, veal (pulp) - 300 g, chicken - 300 g, champignons - 200 g, butter - 150 g, eggs - 3 pcs., onions - 3 pcs., salt, ground black pepper, walnut nutmeg

Wash the veal and chop finely. Peel and chop one onion. Wash the mushrooms and chop them. Fry everything together in 30 g of oil. IN ready mass add eggs, let harden and grind in a blender. Wash and chop the liver in small pieces. Finely chop another onion. Fry these ingredients in 30 g of oil until tender, add to a blender and grind again. Season the mixture nutmeg, salt and pepper. Chop the last onion. Wash the chicken meat, chop it, fry it in 30 g of oil, grind it in a blender, adding salt and pepper. Grease a baking dish with 30 g of butter. Lay out the layers: a third of liver pate, half of chicken, again a third of liver, the rest of the chicken, the last layer of liver. Place under pressure and refrigerate for 3 hours. Melt the butter, pour it over the pate and put it in the refrigerator for two days.

Calorie content of one serving per 100 g 170 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: wheat bread - 200 g, onions - 2 pcs., chicken liver - 300 g, apples - 1 pc., flour - 1 tbsp. l., butter, black pepper, salt

Peel the onions and cut into slices, fry in a frying pan until golden brown. Wash the liver thoroughly, cut into strips, salt and pepper, roll in flour and fry in butter. Cut the bread into portions and brush with a thin layer of butter. Place pieces of liver on them, garnish with fried onions and thin slices of apple. Preheat the oven to 150°C. Bake the croutons for 10 minutes. Can be served with a glass of homemade wine.

Calorie content of one serving per 100 g 170 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: beef liver - 600 g, dry white wine - 100 ml, garlic - 4 cloves, red onion - 2 pcs., parsley - 1 bunch, melted butter - 40 ml, cognac - 50 ml, olive oil - 10 ml, salt seaweed - 10 g, ground black pepper - 5 g

Finely chop the parsley, cut the onion into thin half rings and fry over high heat in 20 g of butter until transparent. Add crushed garlic and fry for another 4 minutes. Add salt and pepper, carefully pour in the wine, evaporate it almost completely, add half the chopped parsley, mix thoroughly and remove from the heat. Rinse the liver well, dry and cut into pieces. Cast iron frying pan heat it up, add the remaining butter and olive oil. Add the liver, salt and pepper and fry on each side (3 minutes). Pour in cognac, stir, simmer for a minute.

Calorie content of one serving per 100 g 199 kcal

Cooking time 30 minutes

Difficulty level on a 10-point scale 5 points

For 4 persons: pork bladder - 1 pc., pork kidneys - 2 pcs., pork liver - 300 g, pork heart - 1 pc., pork tongue - 1 pc., lard - 400 g, boiled pork skin - 500 g, garlic - 6 cloves , cumin - 1 tsp, basil - 1 tsp, ground black pepper - 1 tsp, salt

Boil the kidneys, heart and tongue separately until full readiness, cool. Soak the liver in cold water, cut into slices, pour boiling water over it and leave for 20 minutes. First make a small hole in the narrow part of the bubble. Cut the kidneys, liver, heart, tongue, bacon and skin into cubes. Add salt, spices, finely chopped garlic and broth left over from boiling the skins. Mix. Fill the bubble with the resulting minced meat. Sew up the hole and bandage it tightly. Cook the bubble over low heat for one and a half to two hours. Then put saltison under the press. When it cools down, put it in the refrigerator for 5-6 hours.

Calorie content of one serving per 100 g 118 kcal

Cooking time 10 hours

Difficulty level on a 10-point scale 6 points

For 4 persons: peeled beef tripe - 500 g, onion - 1 pc., garlic - 5 cloves, eggs - 1 pc., lemon juice - 2 tbsp. l., flour - 2 tbsp. l., natural yogurt - 2 tbsp. l., butter - 100 g, salt

Divide the peeled tripe into pieces and place in a saucepan. Place onion and garlic cloves on top. Pour boiling water (4-5 l) and put on medium heat. Cook for 3-4 hours. Remove the finished tripe from the broth, cut into slices measuring 0.5x2 cm. Discard the onion and garlic, strain the broth. Place the tripe back into the broth and place over medium heat. In a separate bowl, beat the egg with yogurt and lemon juice, add flour, stir. Scoop out the broth, add to the egg mixture, and stir again. Pour in egg mixture into the broth and, stirring, bring to a boil. Add salt. Melt the butter and pour into the soup. Add lemon juice to plates before serving.

Calorie content of one serving per 100 g 170 kcal

Cooking time 5 o'clock

Difficulty level on a 10-point scale 5 points

Photo: Istock.com/Gettyimages.ru

There are many recipes using liver: in homemade baking, 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 poultry(ducks, geese, chickens, turkeys), which are often referred to as “offal”, and domestic animals (pigs, cows, sheep), used in cooking. Offal products such as diaphragm, heart, trachea, lung, liver, spleen, stomach, kidneys are suitable for cooking. 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. Regularly consuming beef liver, pork liver, rich in microelements, especially iron, which has a beneficial effect on the hematopoietic organs, you can forget about low hemoglobin. Caution should be exercised when offering dishes containing liver to the elderly due to increased content minced liver contains vitamin D, 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 cook beef or pork liver? Internal organs for minced liver (heart, kidneys, liver, lungs), boil in lightly salted water with one bay leaf until tender (it is better to cook 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 rolled through a meat grinder with fried vegetable oil onions and carrots. 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 soup flasks;
• buds are suitable for preparing second courses, soups, hodgepodges;
• pates are often prepared from the liver, the latter fried foods, canned food;
• stewed dishes of national Belarusian and Russian cuisine with porridges are prepared with mesentery;
• prepared from pork diaphragm, lard, kidneys, liver, heart, lungs meat snack saltison - an analogue of German brawn;
• Liver without kidneys and liver (trachea, heart, diaphragm, lungs) is used to make sausages.

Liver recipes

Not only the nutritional value Liver is important in cooking, but also the budget 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 onion, rice, hard-boiled chicken eggs. By-products are subjected different types 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 (by cutting 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.
• Kidneys in boiled Suitable for soups, solyankas, in stews - 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 it seems so simple everyday dish How naval pasta can be changed beyond recognition by using minced liver instead of the usual minced meat with onions. Lamb offal saturate 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 hearty breakfast, lunch with broth or just as an afternoon 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.

Recipe custard pancakes Suitable for housewives who love nourishing, healthy, varied meals for their household. Stuffing from pork liver can be supplemented with other internals: heart, lungs. 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, budget option it's difficult to name it. By preparing this soup you can please your family gathered for a festive dinner. The soup turns out thick, rich, and warming. Islandy sour-salty taste Men especially like it. The recipe for such a hodgepodge will take pride of place in cookbook 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;
• onion- 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 festive 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. Important condition perfect taste– 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.

Home liver sausage boiled is served with a side dish as a second course or cut into sandwiches. She will delight household members with a subtle meat aroma, great 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 are not very fond of the liver. pure form, but suffers from a lack of beneficial 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, piquant, bright 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;
• cheese durum– 100 g (optional);
• salt - to taste;
• sugar – 1 tbsp;
• water – 200 ml;
• table vinegar – 2 tbsp;
• ground black pepper - to taste.

Cooking method:

Video

By-products are usually called by-products fresh primary processing of carcasses. These include: liver, tongue, brains, kidneys, heart, diaphragm, udder, lungs, scar, trachea, ears. Dishes made from offal are tasty, nutritious and high in calories, and they also contain great amount necessary for the body minerals. Therefore, despite all the unattractiveness appearance These products should not be neglected. Cooks from many countries have long been successful in using recipes from offal in preparing the most delicious dishes.

1. Boiled heart
2. Fried pork ears with breadcrumbs
3. Buckwheat porridge with liver in a slow cooker
4. Potato roll with giblets
5. Liver with onions and apples Berlin style
6. Roasting 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. Liver beef stroganoff with mushrooms
12. Liver pate with vegetables
13. Stewed pork innards with apple
14. Beef tail, stewed in aromatic sauce
15. Veal kidneys a la julienne

1. Boiled heart

Ingredients:

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

Preparation:

Place the veal or beef heart, washed and without films, into a saucepan with salted water.

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

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

2. Fried pork ears with breadcrumbs

Ingredients:

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

Preparation:

Clean, rinse with boiling water pig ears, put in water and boil until soft.

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

You can serve fried pork ears with breadcrumbs with fresh salads.

3. Buckwheat porridge with liver in a slow cooker

Ingredients:

500 g chicken/beef liver
1.5 multi-cups water
1 multi-cup buckwheat
1 onion
4 tbsp. sour cream
greenery
salt

Preparation:

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

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

Place the finished dish on plates and sprinkle with chopped herbs.

4. Potato roll with giblets

Ingredients:

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

Preparation:

Boil the potatoes in their skins, pour cold water over them and peel, puree, add butter, egg, flour, add salt to the resulting thin dough.

Fry and stir until browned semolina, pour three glasses of boiling water, add salt and stir, leave the porridge to cool.

Grind the fried giblets in a meat grinder, combine them with semolina porridge, pepper and mix.

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

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

5. Liver with onions and apples Berlin style

Ingredients:

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

Preparation:

Cut the beef liver into portions and beat 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 the same way 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 strained oil that remains after frying the liver, then remove from the oil.

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

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

6. Roasting offal

Ingredients:

Heart 320grams
light 300 grams
kidneys 320 grams
vegetable oil 2 cups
onions 4 heads
broth 150 grams
4 tomatoes
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. First boil the heart and lungs, then cut into cubes of 20-25 g and fry in oil along with onions, garlic and diced tomatoes. Sprinkle with salt and pepper.

Combine the by-products, pour in a small amount of broth, add salt and pepper and simmer over low heat until cooked.

When serving, sprinkle the fried offal with finely chopped herbs. Serve as a side dish fried potatoes(see recipe on the website), decorate with herbs.

7. Stuffed liver roll

You can stuff this roll with any filling - meat, mushroom, vegetable...

Ingredients

Beef liver 800 gr
Lard 300 gr
1 large carrot
Onion 1 piece large
Fat mesh pork (offal) about 100 g
Filling
250 any smoked meat
1 medium carrot
Onion 1 piece medium
Salt, pepper, seasonings to taste

Cooking method

Cut the liver and lard into small pieces, fry in a frying pan until fully cooked, no oil added

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

Grind the fried liver, lard and vegetables in a meat grinder, add salt, season with pepper and spices, then blend 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, add salt and pepper, the filling is ready

Lay out the prepared mesh, place minced liver on it, level it

Make a depression and put our filling in it

Using a mesh, roll it up into a roll, carefully (the mesh breaks easily), roll everything into the mesh and place it on a baking sheet.

Place 200 grams in a preheated oven and bake until golden brown for 20-25 minutes, everything is ready, can be eaten both warm and cold, bon appetit!

8. Meat terrine with offal

Ingredients

450g of 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)
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

WITH chicken hearts cut off excess fat and blood vessels, 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 has turned white, remove it from the heat. Add a little salt. Let cool slightly.

Then the minced meat and offal were mixed. Grease a baking dish with butter, lay out the minced meat, level it and place pieces of butter on top. Cover the pan with foil and place in an oven preheated to 160 degrees 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 under mushroom sauce. In this case, the liver cutlets will not be dry, much less bitter.

Ingredients:

Beef liver - 400 gr.
Eggplant - 1 pc.
Eggs - 1 pc.
Salt and pepper - to taste.
Gretskikh and pine nuts fried - 4 tbsp.
Onions - 1 head.

Sauce composition:

Mushrooms - 400 gr.
Luke - 1 piece.
Cream - 200 ml.
butter- 25 gr.
Fine flour - 1 tbsp.
Water.

For breading:

Ground crackers.
Potato starch.
Flour.

Recipe:

Peel the eggplants and cut them in half. Salt the eggplants and leave them to stand for half an hour. We boil the liver or fry it and grind it into a meat grinder. We also grind onions, eggplants and nuts into a meat grinder. Add the egg, previously beaten with a fork, to the minced meat and mix everything together well. Using wet hands, form the minced meat into cutlets, bread them in breadcrumbs and fry them in a frying pan. When all the cutlets are fried, start preparing 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 ground into a meat grinder. When the mushrooms are fried, lightly add salt and pepper. Sprinkle the mushrooms with flour and mix thoroughly. First, add half a glass of boiling water so that it spreads over the pan, stir. Next, pour the cream into the pan and boil everything together a little. 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, by-products (heart, kidneys, lungs, etc.) are used to prepare fillings for pancakes and pies, but few people know what can be cooked from them full second dishes. I would like to offer you a recipe for stew with vegetables pork heart, 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 you stew beef heart instead of pork, the cooking time will need to be increased, since it is much coarser and tougher.

Cooking method:

We cut the hearts in half, wash them thoroughly and cut them (preferably small ones so that they can stew faster) into strips. Peel the onion and cut into half rings, and chop the peeled carrots on a coarse grater.

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

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

Serve stewed heart Can be served with any side dish (potatoes, cereals, pasta, etc.), preferably sprinkled with fresh herbs on top.

11. Liver beef stroganoff with mushrooms

The recipe for beef stroganoff, which we all love, is not made from meat, but from liver and wild mushrooms. And if with forest mushrooms you have a problem, you can use store-bought ones, for example champignons, I think beef stroganoff with champignons will be no less tasty than what I got.

Ingredients:

Liver (beef or pork) - 0.5 kg;
Mushrooms (any forest mushrooms: white mushrooms, aspen mushrooms, etc.) - 200 g;
Onions - 2 heads;
Bell pepper - 2 pcs;
Tomatoes - 1 piece;
Sour cream - 200 g;
Thyme - 2-3 sprigs;
Vegetable oil;
Salt, pepper and other spices you like.

Preparation:

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).

Pre-boiled and cooled mushrooms, tomatoes and bell pepper cut it exactly the same way, and finely chop the onion.

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

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

Now add 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 the 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

Pate composition:

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

Preparation:

We clean the liver from films and veins, cut into small pieces. Pork liver It is advisable to pre-soak for 1 hour in cold water. Cut the bacon into cubes and lightly fry until golden brown, and fry the chopped vegetables in it. 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 and vegetables are ready, we pass everything through a meat grinder twice.

To liver paste turned out 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 it into beautiful slices.

13. Stewed pork innards with apple

Pork 200 gr.

Meat by-products 200 gr.

Heart 200 gr.

Pork liver 200 gr.

Hot chilli pepper 1 pc.

Onions 3 pcs.

Cilantro, coriander 0.5 tsp.

Khmeli-suneli 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 recipe I was taught to cook by my old great-grandmother, who lived in the village all her life. She cooked in a Russian stove, so I remembered the taste for many years. But I've already improved it. I added herbs that we sell and it turned out to be such a wonderful meal.

Where to start. We take the pork intestines and wash them well, first with soda so that there is no foreign smell left, then rinse thoroughly under running water. Then we cut it and put it on the fire. We drain the first water. Add 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 were cooked. Now we cut them into pieces and throw them into the frying 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 simmer for another fifteen minutes. This dish should be served hot.

14. Beef tail stewed in aromatic sauce

Ingredients

Beef tail - 1 piece (approximately 800g)
“Ideal” olive oil - 3 tbsp.
Onions - 2-3 pcs.
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Salt - to taste
Thyme (dried) - ½ tsp.
Bay leaf- 1 PC
Freshly ground pepper - to taste
Dry red wine - 200 ml
Tomatoes in pieces - 150 ml.
Wheat flour- 1 tbsp.

How to cook

Rinse and dry the tail. Cut the tail into pieces of approximately 4 cm. Roll the pieces in flour on all sides. Pour olive oil “Ideal” into the multicooker bowl and cook the tail pieces on the “Fry” program, turning them a couple of times.

At the end of the program, add onions, cut into large cubes, carrots, cut into large cubes and whole cloves of garlic. Place the tomatoes. Place 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 original product, the faster the meat will cook). You can leave it on the “Simmering” program for another 30 minutes to 1 hour. If necessary, add a little water during cooking.

Serve the stewed pieces of tail along 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 the size of 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. Ground sweet paprika - 1 teaspoon
8. Ground black pepper -taste
9. Pinch of thyme
10. Hard cheese, preferably spicy - 50 g
11. Vegetable oil - 1 tbsp. spoon
12. Table mustard - 1 teaspoon

How to cook

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

2. Peel the vegetables, rinse and chop into strips.

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

4. Pour cream over everything, bring to a boil and simmer, reducing heat to low. Add salt, mustard, peppers and thyme, mix well and bring until thickened.

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

6. Sprinkle paprika on top and bake in the oven until golden brown crust. Serve the dish hot, it would be good with a glass of dry white wine and fresh vegetables.

Many refer to offal critically, considering them waste from the meat industry, some, on the contrary, consider them a delicacy. Both the first and second opinions are erroneous. By-products cannot replace meat in terms of protein and energy value, but are a source of many microelements and vitamins. It’s worth understanding the benefits of offal and how cook offal Right.

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

To obtain delicate taste liver, you need to thoroughly clean it of ducts and films, cut it thinly and fry over medium heat quickly, for a couple of minutes. If the liver is overcooked, it becomes tough and loses its flavor. 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– salt should be added to already ready-made liver. If you salt it while frying, it will lose a lot of liquid and be dry.

To get rid of the inherent bitterness of the liver, you should soak it in milk for an hour or two before cooking. Try it – it’s 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, you need to 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 buds are purchased as is, it is very difficult to get rid of the smell even after soaking for a long time. After soaking, such buds need to be boiled for 5-10 minutes in two waters. Boiled crushed kidneys are added to the pickle and stewed with pearl barley. You can also fry slices of boiled kidneys in vegetable oil over high heat - they turn out juicy and with a pleasant crust.

Heart.
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. Boiled heart makes excellent minced meat for pancakes or pies. You can also make tasty and healthy salads based on boiled heart.

Brain.
Brains contain a large number of unsaturated fatty acids, organic phosphorus compounds and vitamins, magnesium and potassium. All this contributes to normal heart function and mental activity. However, brains are also rich in cholesterol, so consuming them 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. The brains are boiled and cooled in broth, then cut and served with salads or side dishes. You can also fry boiled brains in breading.

Lungs.
Lungs are comparable to beef in terms of vitamin content, but are less fatty. 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 peculiarities of the lungs during cooking are such that they increase in size. Therefore, you need to cook them in a 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.
The language is true dietary product. Connective tissue fibers are practically absent in the tongue. This is a muscle rich in protein.

Pork tongues are boiled for about 2-3 hours, beef tongues - 4-5 hours over low heat. The boiled tongue is dipped in cold water and remove the skin. The tongue makes delicious aspic and delicious salads.

As you can see, many by-products cannot be called waste from the meat industry and cooking offal The dishes are delicious and excellent.

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