Chicken liver cutlets with carrots. Liver cutlets - recipes for real gourmets

The harvesting season can be called open. It's time to collect fresh cucumbers and pickle them for the winter, so that on New Year's winter evening you can crunch your finished creations.

Today I will share with you several options for preparations, which result in very tasty cucumbers that will make you lick your fingers. Yes, yes... 😉 First, let's figure it out, how to choose the right cucumbers for pickling so that in the end they turn out crispy and tasty, and not soft and sour, etc.

First, always take those with black pimples, not green, not smooth, but black pimples. Second, be sure to try it; you want the cucumbers to be sweet, not bitter. Third, try it, if they are crunchy and meet other criteria, then these are the ones we need!

All you have to do is choose the recipe you like and prepare it step by step in your kitchen. I promise it will be very tasty!

I can say with confidence that this is a proven recipe. As a result, you get moderately sweet, moderately sour and salty crispy cucumbers. I think it's definitely worth a try.

Ingredients:

for 1 liter jar:

cucumbers;
horseradish petiole - 1-2 pcs. (or horseradish leaves);
black currant leaves - 1-3 pcs. (can be replaced with oak leaves);
cherry leaves - 2-3 pcs.;
1 dill umbrella;
1-2 cloves of garlic;
2-3 peas of allspice;
2-3 black peppercorns;
salt - 2 tsp;
sugar - 3 tsp;
vinegar 9% - 50 ml;

Preparation:

1. Cucumbers need to be washed and soaked in cold water for 2 hours.

2. Sterilize the jars. To do this, wash them with detergent and then rinse thoroughly under water. Place the wet jars in a cold oven, set the temperature to 120-130 °C and thus sterilize for 10-15 minutes until completely dry.

3. Once the previous two steps are completed, place the spices in the bottom of each jar. To begin, add horseradish stalks, currant leaves, cherry leaves, a couple of dill umbrellas, 1-2 cloves of garlic (either whole or cut in half), allspice and black peppercorns.

4. Cut off the tails of the cucumbers and fill the jars. Small cucumbers work very well for a liter jar. But big ones are also possible. To do this, place part of it in a jar, and cut the rest into slices and also fill it.

5. Place the jar lids in a deep bowl, pour boiling water over them and leave for 5-7 minutes.

6. Take a large pan for sterilization. Place either a plate or a rag at the bottom to prevent the jars from bursting during the sterilization process. Place them in a saucepan, and meanwhile pour 2 tsp into each. coarse salt, 3 tsp. sugar and 50 ml of 9% vinegar.

7. Cover the jars with lids and slowly pour hot boiled water into the pan. Place it on the fire and sterilize the jars after boiling for 20 minutes.

8. After aging, remove the finished sterilized jars. And put the following ones in the pan instead, gradually gently immersing them in water so that nothing bursts.

9. Immediately fill the jars that you pulled out with boiling water to the very top. Close the lids tightly, turn over and let stand for 20-30 minutes. After which you can put it in a cellar or other dark, cool room.

We just have to wait until the winter evenings to enjoy the crispy cucumbers properly. If you try this recipe, be sure to share the result.

Pickled crispy cucumbers without vinegar

You can try marinating this way. You can taste it in 2-3 weeks, or in winter (cucumbers are ideally stored). And due to citric acid, the taste will be just perfect. Try this option, I think many will like it.

Ingredients:

cucumbers;
currant leaves;
cherry leaves;
horseradish leaves;
dill (old or young umbrellas);
a pod of hot chili pepper;
peppercorns - 5-10 pcs.;
5-6 cloves of garlic (if you don’t like it, you can use less);

Preparation:

1. Soak the cucumbers, preferably overnight, so that they end up firm and crispy.

Minimum for 5 hours. More is better.

2. Since we will not sterilize the cucumbers in this recipe, first of all, we will sterilize only the jars, which we will place in the oven for 15 minutes, after washing them well.

3. In an already sterilized jar, put 5-6 maybe 10 peppercorns; 5-6 cloves of garlic (if you don’t like it, add less); small pieces of horseradish leaves; an umbrella of young (or old) dill; hot chili pepper, cut lengthwise (to ensure it is not too hot, remove the seeds).

4. Trim the cucumbers from the front and back and carefully place them vertically in a liter jar, so that there is as little space between them as possible.

5. Then place horseradish leaves on top of them, a few branches of dill, a cherry leaf, and a currant leaf (red or black).

6. Place small cucumbers horizontally on top of the greens.

7. Pour boiling water, cover with a lid and wait 10 minutes. Then pour this water into the pan. And pour (new) boiling water into the jar again and wait 15 minutes.

8. While the cucumbers stand for 15 minutes, you can make the marinade. Add 1/2 tsp to a saucepan of water (0.5 l) (where the first boiling water was poured). citric acid, mix well and then add 2 tbsp. l. with a heap of sugar, 1 tbsp. without a mountain of salt. Place on the fire, stir well and bring to a boil.

9. Then pour it into the jar and immediately roll it up. If some of the water leaks out, that’s good, don’t worry. Turn it over onto the lid, wrap it in a towel for a while, and then place it in a dark room.

Recipe for pickled cucumbers with vinegar for a 3 liter jar

Ingredients:

cucumbers;
dill umbrellas;
black currant leaves;
pepper: black peas and allspice;
vinegar 70%;
sugar;
salt;

Marinated crispy cucumbers with citric acid

The best, simplest and my favorite recipe. I left the sweet stuff for later, as they say 😉 Be sure to try this recipe, it turns out very, very tasty.

Ingredients:

For 1 liter jar:

cucumbers;
2 cloves of garlic;
dill;
cherry leaves - 2 pcs.;
currant leaf - 1 pc.;
bay leaf - 1 pc.;
pepper: black peas (6 pcs) and allspice (2 pcs);
sugar - 8 tbsp. (with a slide);
citric acid - 1 tsp. (with a slide);
salt - 2 tbsp. (without slide);

Preparation:

1. Place dill, cherry leaves, currant leaf, 2 cloves of garlic, bay leaf, allspice and black peppercorns, and, if desired, a small piece of hot pepper into jars.

2. Fill the jars with cucumbers that have previously stood in cold water for at least 2 hours.

It is important to wait this time if you want the cucumbers to turn out crispy.

3. Fill the jars with boiling water to the top. Cover with lids, let sit in boiling water for 2-3 minutes and leave for 15 minutes.

4. Drain the water from the jars into a saucepan. And boil it.

5. Pour the water from the pan into the jars. Leave again for 15 minutes.

6. Drain the water from the jars back into the pan.

7. We will make 1 liter of marinade. Add 2 tablespoons (without slides) of salt, 8 tbsp. sugar, citric acid 1 tsp. (with a slide). Set it to boil.

8. Fill jars to the brim. Close the lid and roll up. Turn it over and then store it in a cellar, pantry, or simply in a cool, dark room.

Well, that's all, friends! If you liked at least one recipe, then share the article with your friends, click on the social buttons below. I will be very grateful. And also don’t forget to leave your comments below, I’ll read them with pleasure and answer everyone. See you in the new article!

Every housewife's dream. To achieve the desired result, many of them have to go through the difficult path of trial and error. But in fact, preparing crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small in size (7-8 cm) and collected no later than a day before pickling. It’s better, of course, if these are cucumbers from your own garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the crispier the result will be.

Proven recipes for pickled cucumbers

Spices also need to be treated with due attention. For example, you shouldn’t add a lot of garlic; the cucumbers will turn out soft. But add cloves, allspice, black currant leaves and bay leaves as desired, they will not affect the result. You can add other spices if they are provided for in the selected recipe. That's all. Choose a recipe, fortunately we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute with their presence your cozy “cellar” with all kinds of preparations.

Crispy pickled cucumbers (method No. 1)

Ingredients (per 1 liter jar):
2 kg small cucumbers,
2 cloves of garlic,
1 carrot,
1 dill umbrella,
1 sprig of parsley,
1 tsp vinegar essence.
For the marinade:
1 liter of water,
1 tbsp. salt (heaped)
2 tbsp. Sahara,
5 black peppercorns,
3 cherry leaves,
3 buds of cloves.

Preparation:
Soak the cucumbers in water for 6 hours, then put them in jars along with garlic, carrots, dill and parsley. Pour boiling water over the jars of cucumbers and leave for 10 minutes. Drain the water and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour the prepared marinade over the cucumbers, add 1 tsp to each jar. vinegar essence, roll up and wrap until completely cool.

“Fragrant” cucumbers (method No. 2)

Ingredients for 1 liter jar:
cucumbers,
1 onion,
1 clove of garlic,
5 peas of allspice,
1 bay leaf.
For the brine:
500 ml water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim the ends and soak for 3 hours in cold water. Place spices, onion and garlic cut into rings at the bottom of the jar. Then place the cucumbers tightly in the jar. Boil the brine, pour it over the cucumbers and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method No. 3)

Ingredients (for 3 liter jar):
1.8 kg cucumbers,
2 dill umbrellas,
1 horseradish leaf
3-4 cloves of garlic,
6-7 black peppercorns,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp. table vinegar.

Preparation:
Wash the greens and cucumbers under running cold water. Place herbs, garlic and pepper cut into small pieces at the bottom of the prepared jars. Then pack the cucumbers tightly into the jar, add salt, sugar and vinegar directly into the jar and fill with cold water. Then place the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. After 2-3 minutes from the moment of boiling, roll up the jars. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickled cucumbers with grated horseradish and tarragon

Ingredients (per 1 liter jar):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic,
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (per 500 ml of water):
30 g sugar.
40 g salt.
bay leaf,
peppercorns,
70 ml 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness or voids inside. Wash them and soak them for 3 hours in cold water, then rinse under running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon at the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over them and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything to the water except vinegar (add it when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Lemon cucumbers

Ingredients (for 3 liter jar):
1 kg cucumbers,
2-3 cloves of garlic,
1-2 bay leaves,
2 tbsp. dill with seeds,
1 tbsp. chopped onion,
1 tsp grated horseradish
1 liter of water,
100 g salt,
1 tbsp. Sahara,
1 tbsp. citric acid,
a few black peppercorns.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Place dill, bay leaf, horseradish, onion, garlic and peppercorns at the bottom of a 3 liter jar. Then place the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid, bring to a boil and pour this boiling marinade over the cucumbers in the jar. Cover the top of the jar with a pre-sterilized lid and sterilize the jars of cucumbers in boiling water for 15-20 minutes. Roll up and leave to cool at room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for 3 liter jar):
small cucumbers (how many will fit in a jar),
2-3 black peppercorns,
1 dill umbrella,
1 sprig of mint,
1 currant leaf,
2 buds of cloves.
For the marinade:
apple juice,
salt - 1 tbsp. for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and trim the ends. Place a currant and mint leaf on the bottom of each jar, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice and salt. Sterilize the jars by almost completely immersing them in boiling water within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the jars with lids, turn them over and wrap them, and leave them like this until they cool completely.

Cucumbers marinated with bell pepper, basil and coriander “Khrum-Khrumchiki”

Ingredients (for 3 liter jar):
500-700 g cucumbers,
3-4 sweet peppers,
3-4 cloves of garlic,
1 dill umbrella,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 peas of allspice,
3 black peppercorns.
For the marinade (per 1 liter of water):
4 tbsp salt,
2 tbsp. Sahara,
3 tbsp. 9% vinegar.

Preparation:
Wash the cucumbers and trim the ends, remove the seeds from the peppers and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then pack the cucumbers and peppers tightly into the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour it into the jars of cucumbers. Cover with a lid and leave for 15 minutes. When the time is up, drain the marinade and bring it back to a boil. Add coriander, peppercorns to the jar and fill the contents of the jars with hot marinade. Roll it up, turn it upside down, and the next day put it in a cool place.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg cucumbers,
1 small head of garlic,
1 small onion
1 medium carrot
4 leaves each of horseradish, cherry, currant,
1 sprig of dill along with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 liters of water,
3 tbsp. salt (without top),
2 tbsp. Sahara,
3 tbsp. fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Place cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Place the cucumbers there, in the jar, tightly, to the very top. Place onion, cut into rings, over the cucumbers, and dill on the onion. Dissolve sugar and salt in water, let the water boil and pour this brine over the cucumbers twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour this brine over the cucumbers, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Sweet and sour cucumbers “Bulgarian style”

Ingredients (per 1 liter jar):
cucumbers,
1 dill umbrella,
1 horseradish leaf
1 sprig of carrot tops,
5 peas of allspice,
1 clove of garlic,
water,
1 tsp salt,
2 tsp Sahara,
50 ml 9% vinegar.

Preparation:
Soak the cucumbers for 1-2 hours in cold water. Place dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic into each jar. Add vinegar. Cut off the ends of the cucumbers and place them in jars. Fill the jars with cucumbers with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it with cold water up to the hangers of the jars. Place on the fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars with lids during sterilization. After this, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, place the jars of cucumbers in the refrigerator for several hours (overnight is possible), and then store.

Marinated crispye cucumbers “Pine aroma”

Ingredients (for 3 liter jar):
1 kg cucumbers,
4 young pine branches (5-7 cm).
For the marinade (per 1 liter of water):
2 tbsp. salt,
1 tbsp. Sahara,
½ cup 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water and then ice water. Place half of the pine branches on the bottom of the prepared jar, then place the cucumbers tightly, and place the remaining pine branches between them. Pour sugar and salt into the water, bring it to a boil and immediately remove from heat. Fill the jars with cucumbers to the brim with boiling water, cover with a lid and leave for 15-20 minutes. After this, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour the hot marinade over the cucumbers. Roll up the jars, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 liter cans):
5 kg of fresh small cucumbers,
10 cloves of garlic,
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 allspice peas,
10 tsp grain mustard,
2.4 liters of water,
3 tbsp. salt,
5 tbsp. Sahara,
150 ml 9% vinegar.

Preparation:
Wash the cucumbers well and soak in cold water for 4-6 hours. Place spicy herbs, black and allspice, garlic cloves and mustard into clean and sterilized jars. Place the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the prepared marinade over the cucumbers in the jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Marinated crispy cucumbers with oak bark

Ingredients (per 1 liter jar):
small cucumbers,
2 cloves of garlic,
½ horseradish leaf
1 dill umbrella,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper
⅓ tsp. oak bark,
1.5 tsp. salt,
1.5 tsp. Sahara,
30 ml table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Place spices, oak bark and cucumbers in jars. Fill the contents of the jars with boiling water, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand for a while. After the second time, drain the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for 3 liter jar):
cucumbers - how many will fit into the jar,
15 clove buds,
6 bay leaves,
3-4 cloves of garlic,
1 tsp ground cinnamon,
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 liters of water,
2 tbsp. salt (without top),
2 tbsp. sugar (without top),
1 tbsp. 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and, placing them in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar of cucumbers, fill with boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and enjoy crunching in winter not only with snow outside, but also with delicious cucumbers at the table.

Happy preparations!

Larisa Shuftaykina

Is it possible to imagine a home cellar or pantry without jars of pickled cucumbers? You don’t have to prepare compotes or jams, or make stews, but cucumbers are always canned! We recommend that everyone who has not yet found their ideal marinating recipe starts cooking with us right now. As soon as a sufficient number of cucumbers appear in the garden or on the market, almost every family begins to pickle them. Of course, I want fresh ones, but I still like lightly salted, crispy, aromatic ones, with the addition of herbs and spices much more. It’s very easy to prepare pickled cucumbers for food, and if you want to preserve the same taste for the winter, you can’t do without our recipe.
Its name is interesting. But this is not for originality, but so that when preparing preparations you do not need to look into the recipe book every time. 3 is salt, 6 is sugar, 9 is vinegar. That's the whole secret, now let's start cooking.

Ingredients:

For a 3 liter jar:

cucumbers - approximately 1.5 kg;
2-3 sprigs of parsley and dill;
3-5 cloves of garlic;
1 bell pepper (medium size);
5-7 peas of allspice;
5-7 black peppercorns;
a pair of laurel leaves;

Leaves of currant, cherry, oak (2-3 leaves per jar) will not be superfluous. Horseradish leaves will also make our pickles crispy and flavorful. If you have it, be sure to put a leaf of horseradish in the jar.

For the marinade:

1.5 liters of water;
3 tablespoons of coarse salt;
6 tablespoons sugar;
9 tablespoons vinegar 9%.

How to prepare pickled cucumbers for the winter “3-6-9”:

Peel sweet bell peppers and garlic, wash and cut into slices or rings. Sort the cucumbers, wash them thoroughly and soak in cold water for 2-3 hours. This is done in order to “revive” the fruits. They taste best a couple of hours after watering. Therefore, even those picked from the garden, and not bought in a store, need such a procedure.

Place herbs, bell pepper, garlic, black and allspice peas, and bay leaves on the bottom of the jar.

Place the cucumbers tightly on top.

Pour boiling water over the jars, cover with lids, and leave for 15-20 minutes.

After draining the water, bring it to a boil again and fill the jars again.

For the third time, prepare a brine from the water drained from the jar, adding salt and sugar. If desired, you can take new water.

Bring to a boil.

Fill the jar with brine, after adding vinegar to it. If there is not enough water at the last stage, you can add the missing boiling water from the kettle.

Roll up, turn upside down, wrap in a warm blanket until cool.

That's it! All you have to do is wait until the winter evening to open a jar of pickled cucumbers and serve them with potatoes for a quiet family dinner, or as an awesome snack for guests.

Don't know what to do with your liver? Make great liver cutlets for lunch.

Tender, bright homemade liver cutlets delight the eye - and simply melt in the mouth! Even if your child does not like this healthy product, thanks to the recipe for liver cutlets you can include liver in his menu. Liver cutlets are incredibly tasty, appetizing, fried very quickly and go perfectly with any side dish. The cutlets are very simple and quick to prepare, and following my step-by-step recipe, even novice cooks will be able to cook such cutlets perfectly. Let's quickly prepare this yummy dish.

Product composition

carrots (medium size) - 2 pieces;
garlic - 3 cloves;
salt - 1 teaspoon;
water - 150 grams;
ground black pepper to taste;
chicken eggs - 2 pieces;
wheat flour - 4 heaped tablespoons (or 6-8 tablespoons semolina)
onions (medium size) - 2 pieces;
chicken liver - 500 grams.

Amazing liver cutlets (with carrots): step-by-step cooking process

To make great liver cutlets, we need two fresh carrots (I used medium-sized carrots).
Peel the carrots for the cutlets, wash them well and grate them on a coarse grater.
Peel the onions (according to the recipe), wash them and cut them into small pieces (to prepare chicken liver cutlets, I used medium-sized onions).
Now we need a frying pan in which we will steam our prepared vegetables (chopped onions and grated carrots).
Place the carrots and onions into the prepared frying pan, pour in 150 grams of water and place on the fire.
The contents of the pan need to be steamed for 10 minutes.
After this time, remove the pan from the stove, transfer the steamed vegetables to a separate container and leave them to cool.
Next, we will need a meat grinder through which we will pass all the ingredients for magnificent liver cutlets.
For cutlets we need half a kilo of chicken liver.
Tip: it’s very good to use fresh chicken liver to make liver cutlets, not frozen. Because chicken liver is very tender, and fresh it has a special taste. As you know, during defrosting, the liver loses its taste.
Peel and wash the garlic (according to the recipe): you should not add more garlic than according to the recipe. Three cloves of garlic for this amount of ingredients is exactly what you need.
When the carrots and onions have cooled a little, pass them, along with the liver and garlic, through a meat grinder.
Now we need a container in which we will combine and mix all the ingredients for amazing liver cutlets (for this I use a deep plastic bowl).
Transfer the liver mass, rolled through a meat grinder, into the prepared container and add one teaspoon of salt (if you want the salt to be felt well in the liver cutlets, then add a little more than according to the recipe).
Break two chicken eggs into a separate container and beat them until the white and yolk are completely combined using a fork.
Add the beaten eggs to the liver mixture and mix everything well until smooth.
Then add four heaped tablespoons of wheat flour, and mix everything well again.
Tip: when preparing liver cutlets, you can not use wheat flour, but replace it with semolina. For this amount of ingredients we will need 6-8 tablespoons of semolina. But if you use semolina, the liver mixture for cutlets will need to be left for 30-40 minutes to swell.
You can add ground black pepper to the liver mass, but I don’t. If you want, add black pepper to taste.
We will fry homemade liver cutlets in a frying pan.
Pour vegetable oil into the prepared frying pan and place on the stove to heat up.
Place a tablespoon of cutlets on the heated oil and fry over medium heat on both sides until fully cooked.
Tip: I fry liver cutlets into thin small pancakes.
From this amount of ingredients, on average, you get 50-60 amazingly tasty and aromatic liver cutlets.
Ready-made homemade liver cutlets can be served.
I serve these cutlets with fresh vegetables. Magnificent cutlets go well with boiled rice and mashed potatoes. It will be very tasty if prepared with such cutlets. How and with what to serve the cutlets prepared according to this recipe is up to you to decide.

For lunch I offer a tender, tasty dish of chicken liver - magnificent liver cutlets. And the side dish is your favorite. Prepare liver cutlets according to my recipe at least once - and they will become a frequent guest in your kitchen: after all, I have never come across a more successful and simpler recipe.

Bon appetit.

We are all clearly accustomed to the fact that cutlets can only be made from minced meat. But that's not true. There really are a lot of options. We thought about this and therefore decided to create this kind of article for you.

Cutlets are not necessarily a minced meat product. These can be meatballs made from fillet, potatoes, rice, zucchini, fish, beans, cabbage, legumes, and so on. All these cutlets, of course, will have different tastes, different in appearance and aroma. So remember that cutlets are not necessarily minced meat and only that.

Today we will tell you about liver cutlets. The liver can be absolutely anything you like - chicken, beef, pork, turkey, and so on.

But it is worth remembering that poultry liver is prepared faster and easier than others. Beef takes a long time to cook, but its taste is simply unforgettable. But pork liver has a specific aroma and taste. Here you need to be able to work with marinades and spices. If you don't know how, it's better not to take it. Then it’s easier to work with beef or poultry in general.

We will share original recipes for liver cutlets, of which there will be five in total. As usual, this will be a classic, then a recipe with semolina, with carrots, with rice and a recipe with the addition of pork and oatmeal. Try each of the five options to find your favorite. Believe me, you will like it!

We all know that it is very important to choose fresh, good quality food. Especially these days, when so many foods are “artificially grown.” You need to look carefully, know the right aroma and type of product you are buying. This is why we will write you a couple of tips on how to choose the right product for you:

The very first thing you may notice is the color. The chicken liver should be brown and have a burgundy tint;
If the color of the chicken liver is light or yellowish, you should not buy such a product. Most likely, it is no longer fresh, and by its yellow color you can determine that the bird was sick;
When buying a whole (!) pork liver, ask to weigh the product. Its weight should be about two kilograms;
Too small a whole (!) pig liver is not what you need to buy. Perhaps the animal was sick;
If the liver is sticky, it has already begun to deteriorate, you should not buy it;
The shine of the product and slight moisture are a sign of a good, high-quality and fresh product;
Pig liver is almost the same in color as bird liver, but a little lighter;
The weight of a whole cow's liver is about five kilograms;
The ideal color for beef liver is ripe cherry. The darker the color, the older the animal was;
Any product should look fresh and be moist. If the liver is already weathered, do not buy it.

By choosing a healthy, good, high-quality and fresh liver, you can be sure that your dish will definitely turn out well. Then all that remains is to adhere to the proportions and sequence of actions. You will succeed!

Traditional liver cutlets

Cooking time

calorie content per 100 grams

Everything is simple, everything is incredibly tasty and unusual. We are used to regular minced meat, so let's try something new with our loved ones.

How to cook:

Tip: flour makes the cutlets airy. If you don't want to add it, you can add more onion instead.

Liver cutlets with rice

Rice will make any cutlets fluffy and airier. Therefore, as one of the options, we suggest you prepare just such. Will you try with us?

What is the calorie content - 190 calories.

How to cook:

Rinse the rice until the water is clear, add water and boil until tender;
If your rice turns out sticky, you can rinse it with water if you wish. But sticky rice can also be safely added to the cutlets;
Wash the carrots, cut off the peel and chop the root vegetable using a grater;
Remove the skins from the onion, cut off the root and cut the onion into small cubes, or you can grate it and chop it with an immersion blender;
Fry root vegetables in oil until golden brown and soft;
Rinse the liver, dry it with napkins and cut off the fatty threads;
Cut the product into small and approximately equal pieces;
Grind the liver with a blender, add the egg, carrots and onions;
Mix the mixture until smooth, adding spices;
Add rice and flour, mix with your hands;
Heat a frying pan with oil and place the cutlets using a tablespoon;
Fry on both sides under the lid.

Tip: after adding rice, it is better to mix the mixture with your hands, as a blender or meat grinder will crush the rice grains into a homogeneous mass.

Simple liver cutlets with semolina

A very simple recipe that is suitable even for a beginner. Moreover, if you already trust your child with a knife, then he will do a good job of the task.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 245 calories.

How to cook:

Rinse the liver, dry it and cut off the fatty threads;
Grind the liver into equal slices;
Remove the skins from the onion, cut off the root and cut the onion into arbitrary pieces;
Peel the garlic, cut off the dry end and chop the clove into slices;
Mix onion, garlic and liver, pass the ingredients through a meat grinder or blender;
Add semolina, sour cream, egg and spices, mix everything together;
Leave the mixture for forty minutes so that the cereal has time to swell;
Place future cutlets in hot oil and fry until done;
Then put it in the oven for another five minutes to finish cooking the cutlets inside.

Tip: if you do not leave the mixture with semolina to swell, the semolina will remain raw and will crunch in the finished cutlets.

Recipe with pork and oat flakes

This type of cutlet can be called a meat mix, because it will contain not only liver, but also meat. The oatmeal will swell and give the cutlets fluffiness and volume.

How long is it - 1 hour.

What is the calorie content - 213 calories.

How to cook:

Pour milk at room temperature over oatmeal and leave for thirty minutes;
Wash the meat, dry with napkins and cut into slices;
Rinse the liver with running water, chop and then chop into equal pieces;
Blend the meat and liver into a homogeneous mass in a blender. You can also use a meat grinder;
Peel and chop the garlic in any convenient way;
Add garlic to the ground mass along with the flakes;
Add soda and other spices to taste and stir until smooth;
Heat a frying pan with oil and fry the cutlets, scooping a tablespoon of each;
Fry until done on both sides.

Tip: baking soda can be replaced with baking powder.

For lovers of vegetables and freshness, we offer a recipe for cutlets with the addition of carrots. What do you say? Would you like to try this option?

How much time - 50 minutes.

What is the calorie content - 203 calories.

How to cook:

Wash the potatoes, place them in a saucepan, add water and place on the stove;
Boil the potatoes until tender, then drain the water and cool the tubers;
Peel the cooled tubers;
Peel the carrots using a sharp knife or vegetable peeler;
Place the carrots in a saucepan, add water and boil;
Drain the boiling water from the prepared root vegetables and cool the carrots;
Cut potatoes and carrots into arbitrary pieces;
Peel the onion, cut off the root and cut the onion into arbitrary pieces;
Wash the liver, cut off the fatty strings and cut the liver into slices;
Combine carrots, onions, potatoes and liver;
Mix the mass and pass through a meat grinder or beat with a submersible blender;
Add spices to taste and stir until smooth;
Add flour and egg to the mixture and mix again until smooth;
Heat a frying pan with oil and place cutlets with a tablespoon into the hot oil;
Fry the cutlets on both sides until cooked.

Tip: serve cutlets with your favorite side dish. These can be root vegetables, vegetables, cereals and even grains.

Remember that beef takes a long time to cook, so you need to work extra hard on it. Cut off all fatty threads, films and veins. You also need to remove the vessels and remember that this type of liver is the most useful.

If you cook pork liver, it is better to give preference to young liver. It doesn’t have that specific aroma or taste.

Potatoes can be replaced with flour in recipes and vice versa. Here both products give the effect of holding the components together, just like eggs.

You can add a variety of spices, herbs, vegetables and even chopped boiled eggs to the cutlets to taste. This will make the meat dish more satisfying, more flavorful and more varied.

Liver cutlets are definitely something new in your diet. Be sure to prepare them at your leisure for yourself and your loved ones. You can't help but like it.