Pork liver is simple and delicious. Pork liver dishes

If you were looking for ways to cook the liver so that it not only retains its benefits, but also acquires high taste qualities, this section is exactly what you need! We offer chicken, beef, pork liver recipes of varying degrees of complexity - from the simplest, which can be prepared in a minimum of time, to real culinary masterpieces that can surprise everyone who tries them.
A lot can be said about the benefits of the liver. This product is valuable not only for its taste, but also for its nutritional qualities, and the liver dishes themselves are so diverse that you can pamper your household with them daily, never repeating for a long period.
Beef liver dishes are the most popular. On the one hand, this is due to the availability of the product, and on the other hand, many had to deal with bitterness, which is often present in improperly processed pork liver, as a result of which the desire to purchase it no longer arose. Meanwhile, pork liver dishes are very diverse, tasty, so you should not rush and refuse to cook them - it is important to just choose the right liver itself.
For those who like more delicate and soft foods, as well as for families with children, recipes that offer chicken liver dishes are very useful - a truly dietary product with high palatability, as, in principle, turkey liver dishes. In addition, liver recipes with photos will allow you to evaluate the result in advance, which is especially important if the dish is intended for a festive feast. Well, if you still haven’t decided how to cook chicken liver so that absolutely everyone likes it - try to cook the liver pate proposed in this section - believe me, its high palatability fully justifies all the time required for cooking.

02.07.2018

Beef liver fried with onions and sour cream

Ingredients: beef liver, onion, flour, sour cream, vegetable oil, salt, pepper, water

Fried liver is very tasty and fast, but for its preparation you need to know some rules. We will be happy to tell you about them in our detailed master class, in which we will cook the liver with onions and sour cream.
Ingredients:
- beef liver - 350 gr;
- onion - 150 gr;
- wheat flour - 2 tablespoons;
- sour cream with a fat content of 25-33% - 1.5 tablespoons;
- vegetable oil - 2 tablespoons;
- salt to taste;
- pepper to taste;
- water - 100-150 gr.

31.05.2018

Liver in sour cream with onions

Ingredients: liver, onion, butter, flour, salt, pepper, paprika

Ingredients:

- 300 grams of liver;
- 1 onion;
- 10 grams of green onions;
- 2 tablespoons vegetable oils;
- 2 tablespoons flour;
- salt;
- pepper;
- paprika.

16.05.2018

Fried liver in batter

Ingredients: beef liver, eggs, sour cream, flour, vegetable oil, salt, pepper

One of the simple ways to cook the liver deliciously is just to fry it, you can use onions or even in a simple way - in flour. It seems that the dish is ready, but sometimes you want something new. To prepare a delicious fried liver, cook it in batter.

Products for the recipe:
- beef liver - 450 g,
- chicken eggs - 2 pcs.,
- 50 g sour cream,
- 30 g flour,
- vegetable oil for frying
- spices - to taste.

20.04.2018

Liver sausage

Ingredients: beef liver, egg, onion, salt, intestines

Liver sausage can be very tasty and juicy, especially if you cook it yourself, according to our recipe, and do not buy it in the store. This sausage will certainly appeal to both adults and children.

Ingredients:
- beef liver - 400 gr;
- egg - 1 pc;
- onion - 1 pc;
- salt to taste;
- intestines.

19.04.2018

Delicious and juicy beef liver

Ingredients: beef liver, onion, chicken egg, garlic, soda, granulated sugar, salt, flour, refined sunflower oil

To cook the liver deliciously, you just need to strictly follow our recipe: and, believe me, it will come out very soft and juicy. In fact, there is nothing complicated in this process, but there are still some subtleties that we will be happy to tell you about.
Ingredients:
- beef liver - 600 gr;
- onion - 1 pc;
- egg - 1 pc;
- garlic - 1 clove;
- soda - 0.5 tsp;
- sugar - 1 tsp;
- salt - 1 tsp;
- flour for breading;
- refined sunflower oil.

24.03.2018

Liver in Berlin with apples

Ingredients: liver, onion, apple, flour, salt, pepper, oil

From chicken liver, you can cook this tasty and hearty dish - liver in Berlin with apples. I kindly described the recipe with step by step photos for you.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 apple,
- 2 tablespoons flour,
- salt,
- black pepper,
- vegetable oil.

24.03.2018

Royal liver

Ingredients: liver, carrot, onion, milk, semolina, vegetable oil, mayonnaise, salt, pepper

If you want to cook something incredibly tasty, and also healthy, then our advice: make the liver royally. Tender chicken liver combined with vegetables is simply incredible!
Ingredients:
- chicken liver - 400 gr;
- carrot - 150 gr;
- onion - 150 gr;
- milk - 70 gr;
- semolina - 70 gr;
- vegetable oil for frying;
- mayonnaise - 50 gr;
- salt to taste;
- pepper to taste.

21.03.2018

Stroganoff liver with sour cream

Ingredients: beef liver, onion, carrot, sour cream, flour, tomato paste, salt, pepper, vegetable oil

Stroganoff liver is a very tasty and satisfying dish that can be prepared both for every day and for the festive table.

Ingredients:

- beef liver - 300 grams,
- onion - 100 grams,
- carrots - 100 grams,
- sour cream - one and a half tablespoons,
- flour - 1 tbsp,
- tomato paste - 1 tsp,
- salt,
- black pepper,
- vegetable oil.

21.03.2018

Liver with potatoes in a pan

Ingredients: beef liver, potatoes, onions, salt, pepper, vegetable oil

For a quick hand, I suggest you cook this very tasty dish - liver with potatoes in a pan. I have detailed the recipe for you.

Ingredients:

- beef liver - 250 grams,
- potatoes - 300 grams,
- onion - 50 grams,
- salt,
- black pepper,
- vegetable oil.

19.03.2018

Pancakes with liver

Ingredients: egg, flour, milk, salt, sugar, butter, liver, onion, carrot

Very often on the festive table I cook pancakes with some kind of filling. Today I have described for you my favorite pancake recipe with liver.

Ingredients:

- 2 proteins,
- a glass of flour,
- 250 ml. milk,
- 1 tsp salt,
- half tsp Sahara,
- 3 tablespoons vegetable oil,
- 350 grams of liver,
- 1 onion,
- 1 carrot,
- 2 yolks,
- pepper.

11.03.2018

Chicken liver fritters with carrots and onions

Ingredients: chicken liver, onion, carrot, eggs, flour, soda, salt, pepper, vegetable oil

Cooking chicken liver pancakes with carrots and onions will not be difficult and time consuming. The dish is very tasty and cooks quickly enough.

Ingredients:

- chicken liver - 300 grams,
- bow - 1 pc.,
- carrot - half,
- egg - 1 pc.,
- flour - 40-60 grams,
- soda - half a teaspoon,
- salt,
- black pepper,
- vegetable oil.

09.03.2018

Chicken liver fritters with semolina

Ingredients: liver, semolina, starch, egg, onion, baking powder, salt, pepper, dill, oil

Pancakes are not only sweet - you can cook very tasty liver pancakes, which can safely act as a main course - they are very tasty and satisfying. They will certainly fall in love with both adults and children, even the most capricious.
Ingredients:
- 300 gr of chicken liver;
- 1.5 -2 tbsp. decoys;
- 1 tbsp starch;
- 1 egg;
- 0.5 onions;
- 1 tsp baking powder;
- salt to taste;
- pepper to taste;
- 5-6 sprigs of dill;
- vegetable oil - for frying.

15.02.2018

Liver casserole like in kindergarten

Ingredients: carrot, liver, onion, semolina, egg, kefir, oil, salt, pepper

You can cook many different delicious dishes from beef liver. Today I have prepared for you a simple recipe for a delicious liver casserole like in kindergarten.

Ingredients:

- 2 carrots,
- 600 grams of beef liver,
- 2 onions,
- 2 tablespoons decoys,
- 1 egg,
- 200 ml. kefir,
- vegetable oil,
- butter,
- ground black pepper,
- salt.

15.02.2018

Pancakes with liver

Ingredients: kefir, boiling water, flour, egg, liver, onion, spice

An excellent alternative to everyone's favorite pies with liver will be pancakes with the same filling. Cooking them is much easier and faster. and it turns out - well, very tasty! This appetizer is suitable for both weekdays and for any holiday.

Ingredients:
- 2 cups of kefir;
- 1 glass of boiling water;
- 2 cups of flour;
- 2 eggs.

For filling:
- 300 grams of liver and other offal;
- 1 onion;
- spices to taste.

13.02.2018

The most delicious liver recipe

Ingredients: chicken liver, onion, egg, flour, seasoning, oil

I think you have fried chicken liver more than once. I’m sure it didn’t always turn out tasty and juicy for you, but today I have prepared a recipe according to which you will cook the most delicious liver.

Ingredients:

- 300 grams of chicken liver,
- 1 onion,
- 1 egg,
- 4 tablespoons flour,
- salt,
- spices,
- 50 ml. vegetable oil.

Pork liver is the most dietary part of the pork carcass. It contains ~ 129 cal / 100 g of the product, so it can be safely included in the diet for weight loss diet.

It is especially useful for a growing body and people with low hemoglobin. Pig liver is rich in useful trace elements and a group of vitamins.

Only ascorbic acid ~27 mg / 100 g liver. A powerful antioxidant carotene strengthens the immune system and increases resistance to stress.

The liver is a popular offal food in many cultures. Affordable price allows people to consume the liver in the right amount for the body.

Pork liver dishes can be served as an appetizer, main course, accompanied by various side dishes and be the main part of warm salads. The liver can be consumed boiled, fried or baked. In any case, the dishes with it are tasty and healthy.

Several culinary masterpieces from pork liver for those housewives who fell in love with this offal with all their heart and soul.

Pork liver pate

Pate is an excellent anointed sandwich for breakfast. It is easy to prepare, but it takes a little more time to boil the liver. About an hour on low heat.

The liver does not require pre-soaking, but for safety net it can be done in 15 minutes. Pour it with milk, mineral water or just water and add a little sugar. After the offal does not need to be washed, but immediately put into a saucepan and pour water to the very top.

Bring the water to a boil over high heat and reduce to medium, cook for 40-45 minutes. We wash the finished liver with water, and filter the broth through a fine sieve into another pan.

We return the liver to a clean broth, add garlic, spices and simmer for another 5-10 minutes over low heat. We cut the finished offal into small pieces and get rid of the bile ducts. We send the liver to the blender, as well as onion and garlic from the broth. We grind until a paste-like consistency is formed.

The pate is ready, it remains to add melted butter to it and you can safely spread it on a piece of fresh bread. Finely chopped greens and fresh onions will add a special taste to the pate.

Note:

Pink salt is rich in trace elements and is much healthier than table salt, but you should not abuse it in cooking. No more than one full teaspoon per day;
Liver broth can be used to boil rice or pasta.

Fried pork liver "Cretan Savore"

In Crete, fried liver is eaten at least twice a week. This dish is often used as an appetizer for dry white and red wine.

A few decades ago in Crete "Savora" was part of the Christmas table. This tradition originated in the Cretan villages, when not every family could afford to keep a pig.

Before Christmas, the slaughter of a pig was carried out by the landowner of the village with his relatives. The meat was divided among all the inhabitants, but some got only offal in the form of a liver and lungs.

The poor, wanting to prolong the pleasure of eating something meat, tried to keep the suitability of fried liver for a long time. This is how vinegar appeared in this dish, which is a natural preservative that preserves the product from spoilage and sets a special taste tone.

Subsequently, many foods appeared in Crete using a substantial amount of vinegar. For example, vinegar sausages and meat apaki are simply adored by the locals of the island.

Vinegar is indispensable both in cooking and in everyday life. Its ability to kill germs, allows you to use it when washing dishes and do not need to resort to harmful chemicals.

Before frying, it is better to clean the liver of a pig from the film, then the dish will turn out to be more tender.

Ingredients:

1 kg of pork liver;
Half a glass of flour;
Vinegar;
Rosemary;
Salt.

Cut the offal lengthwise into finger-thick slices. Salt and roll in flour.

Put these slices into the heated oil in a frying pan and fry over medium heat on both sides for several minutes until golden brown. Then simmer them over low heat under the lid for 10-15 minutes, turning the slices over once.

After checking readiness, sprinkle with rosemary. Increase the heat and pour some vinegar into the pan. As soon as it stops sizzling, mix the liver in a pan and immediately put it on a plate.

Note: Red wine can be used instead of vinegar.

Greek stifado from pork liver

In Greece, various kinds of stifado are prepared. The main ingredient of this dish is onions in large quantities and a lot of tomato sauce.

Fresh tomatoes are used in summer, and tomato dressings are used in winter. Stifado is cooked with different types of meat, as well as chicken and other types of liver.

Ingredients:

1 kg of pork liver;
0.5 kg of small onions;
A bunch of fennel;
400 g of tomato paste;
Black pepper (peas);
cinnamon stick;
Olive oil;
Salt to taste.

Heat 100 ml of olive oil in a saucepan. Throw the cubed liver into the pan, stirring all the time, bring to a golden color on several sides.

Reduce the fire and cover with a lid. Simmer for 10-15 minutes. Coarsely chop the onion and add to the pan to the offal to stew for another 12-15 minutes.

Increase the heat and pour one glass of water into the pan and let it boil. Immediately salt and pepper and add finely chopped fennel.

Simmer again on low heat for 5-7 minutes. Add cinnamon stick and tomato paste. Let the dish simmer for 10-15 minutes.

After about 40-50 minutes Stifado is ready. We serve such a dish with a side dish in the form of mashed potatoes, boiled rice or pasta. Pork liver can be the main ingredient in warm salads.

Considering that such dishes are considered not entirely healthy food, the question arises: how do the Greeks manage to be famous for centenarians?

It’s just that in Crete they also consume a variety of fresh salads with medicinal herbs and only natural ingredients in huge quantities. Dietary salads are an integral part of any Cretan table.

Diet salad with arugula and pork liver

This is a very healthy salad. You will need:

Cherry tomatoes;
Fresh lettuce leaves;
green onion;
Arugula;
Any hard cheese;
Soy sauce;
A spoonful of natural honey.

Cut the pork liver into slices the thickness of a finger and lightly fry in a pan. Then pour them with soy sauce, add honey, pour 100 g of water and simmer until tender.

In the meantime, prepare lettuce leaves, rinse well and chop coarsely into a deep plate. Cut cherry tomatoes into two halves.

Pass the cheese through a large grater. Finely chop the green onion and arugula. Mix everything and add warm liver to the salad.

Ready salad can be poured with fresh lemon juice or vinegar. It is better to fill the salad with 0.3% extra virgin olive oil. Multivitamin salad is ready.

Venetian Pork Liver

In the countryside near Venice, there is an ancient holiday called the Day of the Pig. In this way, the locals celebrate the abundance and well-being of the village.

Ingredients:

1 kg of pork liver;
1 kg of onion;
150 g of olive oil;
100 ml balsamic vinegar;
2 tsp brown sugar;
One bunch of parsley;
300-400 ml of red wine;
Black peppercorns;
Salt.

Clear the by-product from the film and bile ducts. You can pour over a little boiling water to make the film come off easier. Wash and cut into medium cubes.

In a deep frying pan, sauté the chopped onion in half the olive oil. When the onion is slightly golden, add vinegar and sugar.

Let it simmer on low heat until caramelised. Put the finished onion in a separate bowl.

In the same pan, lightly fry the liver, adding the rest of the olive oil. We extinguish with wine, salt and pepper.

Return the onion to the skillet and sprinkle with finely chopped parsley. Mix thoroughly and leave to simmer, reducing the heat to a minimum.

Olive oil;

Lemon juice.

Cut the liver into thin slices, wash and dry. Spread on a preheated pan with 2-3 tbsp. l. olive oil.

Fry a little on each side for a few minutes to brown. We cut the vegetables in a convenient way, large or small and add to the pan.

Mix for one minute. Pour in a glass of warm water. Cover with a lid and simmer until fully cooked over low heat.

At the end, salt the dish and add the juice of half a lemon. Sprinkle with chopped parsley and let it brew under the lid for 5-10 minutes and serve.

Note:

Salt directly at the end so that the liver does not become rubbery.

Bon Appetit!

Pork liver is an offal not only tasty, but also very healthy for humans. This usefulness is due to the similarity in certain characteristics with the tissues of the human body. That is why simple pork liver dishes are quickly processed by our gastrointestinal tract and are easily absorbed by the body. Do not forget about the healing qualities of this product, the presence in it of a huge amount of vitamins and trace elements, as well as the optimal nutritional value.

Pork liver: composition, calorie content, energy value

The beneficial properties of pork liver dishes, as well as their nutritional indicators, directly depend on the type of preparation. Therefore, with one or another method of heat treatment with the addition of various ingredients, you can get dishes not only completely dissimilar in taste characteristics, but also different in caloric content or content of nutrients. So, for example, the energy value for dishes prepared in traditional ways will vary within:

The benefits of pork liver for the human body: the secrets of proper cooking

It is not difficult to prepare simple pork liver dishes, however, in order to preserve all the useful substances as much as possible, it is important to take into account some points. To get a really tasty and healthy dish, you need to remember that:

For the preparation of any dishes, only fresh offal is used that does not have a foreign smell.
Inhomogeneity of texture, dark spots or dried areas on the surface of the liver indicate that it has been repeatedly thawed and frozen. Such offal will not only be tasteless, but will not bring much benefit to the human body. Therefore, it is not advisable to cook such a liver.
Before cooking, the liver must be washed and cleaned of films.
To improve the taste characteristics, the by-product is soaked in milk for 60-90 minutes before cooking.
The liver cannot be subjected to prolonged heat treatment: it is usually boiled for 13-15 minutes, fried for 5 minutes, stewed or baked in the oven for 20-25 minutes.
Offal cooked in batter contains the maximum amount of useful elements.

Due to prolonged heat treatment, the liver can turn out to be tough and tasteless. Therefore, it cannot be fried, stewed or boiled for a long time.

The result of regular liver consumption

Pork offal, regularly included in the menu, has a good effect on the whole body as a whole and is an excellent prevention of many serious diseases. Therefore, pork liver is recommended to all people without exception. Using simple pork liver recipes gives such positive results as:

Reduce the risk of occurrence and development of atherosclerosis of blood vessels.
Helps improve vision.
Reduce the risk of developing many cardiovascular diseases and diabetes.
They help strengthen the walls of blood vessels and slow down the aging process.
Normalize the work of the hematopoietic organs of the human body and prevent the occurrence of anemia.
Stimulate the work of the digestive tract, having a positive effect on the process of digestion.
Normalize the metabolism in the human body.
They have a calming effect on the nervous system.

Contraindications for use: danger of frequent use

Nevertheless, while enjoying simple pork liver dishes or exotic recipes for an unusual cuisine for us, we should not forget about the dangers of purines - organic substances that make up this kind of by-products. They contain a large amount of nitrogen that can harm the human body. Entering into chemical reactions in the process of digestion, this element contributes to the occurrence of a disease such as gout.

In addition, pork liver contains a large amount of cholesterol - a substance that has a detrimental effect on the walls of blood vessels. Therefore, the liver is not recommended to be consumed more than once or twice a week.

What can be cooked from pork liver

Cuisines of different countries of the world offer a wide variety of recipes for cooking pork liver. Simple dishes from these offal are dishes that, in addition to the main ingredient, may contain mushrooms, vegetables, spices, eggs, sour cream or mayonnaise. They are an excellent side dish for cereals, pasta or vegetables, and their preparation does not require much effort and financial costs.

The easiest pork liver recipes

Fried liver with onions and carrots. This recipe can be attributed to one of the simplest and easiest ways to use offal. To prepare such a dish, you will need:

Pork liver - 700 grams;
Medium carrot, grated on a coarse grater - 1 piece;
Onion medium, cut into half rings - 1 piece;
Vegetable oil - 6 tbsp. spoons;
Salt, pepper, bay leaf - to taste.

The liver must first be soaked in water or milk, cut into small pieces and placed in a pan with heated vegetable oil. Constantly stirring, salt and pepper it. After 5-8 minutes, chopped onions with grated carrots are added to the prepared mixture and fried for another 15-20 minutes. The dish is cooked over medium heat and served as a side dish with rice, potatoes or vegetable salad.

Liver soufflé. Such a recipe will not only delight gourmets, but also appeal to children who are difficult to feed with this offal. The souffle is baked in the oven and it turns out tender, tasty and dietary. To prepare this dish you will need:

Pork liver, previously soaked in water or milk - 600 grams;
Chicken egg - 2 pieces;
Medium carrot - 1 piece;
Bulb medium - 1 piece;
Sour cream - 2 tbsp. spoons;
Salt and pepper - to taste.

Gently smash the main offal, carrots and onions with a blender or chop in a meat grinder until smooth, add sour cream, eggs, salt, pepper and mix thoroughly. Put the prepared mixture into a mold, pre-greased with oil and place in the oven, preheated to 180-200˚С. Baking time -25-30 minutes. The cooled finished soufflé is removed from the mold and served as a side dish or a separate dish. Liver soufflé remains just as tasty when cold. However, do not forget that cooked liver cannot be stored for a long time even in the refrigerator: it is advisable to eat it within a few hours after cooking.

Meat by-products contain many useful substances, so nutritionists advise including them in the diet. The pork list is not recommended for people suffering from cholecystitis, while for the rest it will bring much more benefit than harm. In addition, it cooks quickly, it turns out satisfying. However, I want it to be tasty too. Experienced housewives know how to cook pork liver so that it is soft and juicy, and they willingly share their secrets. The main thing is to choose successful recipes and get acquainted with the intricacies of technology.

Features of selection and preparation

You can cook delicious pork liver both fresh and frozen, but it is important to choose a quality product, properly prepare it for heat treatment, and then fry or stew in strict accordance with the technology.

If you see that a piece of fresh liver lies in a bloody puddle, is too dark in color or covered with spots, a hard crust, and exudes an unpleasant odor, then you should refrain from buying. This liver is by no means as fresh as the seller claims, and it won't make a delicious dish even if you find the best recipe.
It is impossible to defrost the liver in the microwave - its appearance and quality will deteriorate, it will become dry, covered with spots. It is better to let it thaw in the refrigerator or, in extreme cases, at room temperature.
The liver will be soft and juicy if it is soaked in milk before cooking. You can also boil and stew it in milk, some do just that. This is not very economical, but it allows you to give the finished dish a delicate creamy taste, to protect the product from overdrying.
Pork liver can be marinated in water slightly acidified with vinegar. It is good to add onions, celery greens, white ground pepper to the marinade. Marinating for an hour will get rid of the inherent bitterness of pork liver.
If you want the pork liver to be soft and juicy, you should not subject it to prolonged heat treatment, as in this case there is a risk of overdrying it. The total cooking of the liver in a pan is usually 10–20 minutes.
It is better to fry the liver on a sufficiently strong fire, immersing in already boiling oil. This allows a crust to quickly form, which will help retain moisture inside the piece of organ meat.
So that the splashes from the oil do not scatter too much, it is advisable to bread the pieces of the liver in flour before placing them in the pan.
To keep the pork liver soft and juicy, you can salt it only at the last stage of cooking.

Features of the preparation of pork liver may depend on a specific recipe, but the general principles will not change from this.

How delicious to fry pork liver

pork liver - 1 kg;
wheat flour - 100 g;
salt - to taste;
dried rosemary - 5 g;
wine vinegar (3 percent) - 20 ml;

Cooking method:

Wash, dry the pork liver, clean from the film and vessels. Cut into small portions 1-1.5 cm wide.
Roll the pieces well in flour.
Heat the oil in a frying pan, lay out the liver pieces. Fry them on both sides, 3 minutes on each side, over high heat.
Reduce the heat, sprinkle the liver with rosemary, pour in a tablespoon of water. Cover the pan with a lid and let it simmer for 10 minutes.
Salt. Sprinkle with rosemary. Pour in the vinegar. When the hissing stops, remove the pan from the heat, arrange the liver on plates.

Pork liver cooked according to this recipe needs a side dish. In this capacity, you can serve boiled or baked potatoes, mashed potatoes. It would be nice if you fry the onion cut into thin half rings in a clean pan, put it on the finished dish.

Pork liver in sour cream

pork liver - 0.5 kg;
onions - 0.25 kg;
wheat flour - 30–40 g;
sour cream - 0.5 l;
salt, black ground pepper - to taste;
bay leaf - 1 pc.;
vegetable oil - how much will it take.

Cooking method:

Prepare the liver by washing it, removing the films, rinsing it again and drying it with paper towels.
Cut into cubes about 1.5 cm in size or bars 1 cm wide, 2-3 cm long.
Pour the flour into a plastic bag, put the liver pieces in it. Shake the bag well several times so that all the pieces are completely covered with flour.
Peel and cut the onion into small pieces.
Warm up vegetable oil. Put an onion in it. Fry it over low heat until soft.
Turn up the heat and put the liver in the pan. Fry it, stirring occasionally, for 5 minutes.
Salt, pepper. Add bay leaf, pour sour cream. Stir.
Turn off the fire. Cover the pan with a lid. Stew the liver in sour cream for 15 minutes.

This pork liver recipe is the most popular. And all due to the fact that this way the liver always turns out exceptionally tasty, soft and juicy.

Pork liver Stroganoff

pork liver - 0.5 kg;
wheat flour - 20 g;
cream - 100 ml;
onions - 100 g;
hot pepper - 1 pod;
lard - 40-50 ml (can be replaced with vegetable oil).

Cooking method:

Clean the liver from films, rinse well, cut into thin sticks, like meat for beef stroganoff.
Roll the liver in flour, placing it with it in a plastic bag.
Onion cut into half rings.
Heat the lard in a frying pan, fry the liver in it. You need to fry without a lid on an intense fire for 5 minutes.
Add the onion, continue to fry the liver with it for another 2-3 minutes.
Put a pod of pepper in a pan, salt the liver to taste. Pour in the cream.
Reduce heat and simmer covered for 10 minutes. Remove the pepper pod 7-8 minutes before it is ready, otherwise the dish will turn out to be too spicy.

Stroganoff liver has a spicy taste. On the one hand, it turns out soft and tender, with a creamy aftertaste, on the other hand, it is quite spicy. This recipe has a lot of fans, and it's no coincidence. The unique harmonious taste, juiciness of the liver easily explain this phenomenon.

Pork liver stewed with vegetables

pork liver - 0.8 kg;
onions - 100 g;
carrots - 100 g;
bell pepper - 0.6 kg;
parsley - 100 g;
salt, pepper - to taste;
olive oil - how much will go;
lemon - 0.5 pcs.

Cooking method:

Prepare the liver as in the previous recipe. The only thing is that it is not necessary to roll it in flour.
Cut the onion into thin half rings.
Cut carrots into thin strips or grate for Korean salads.
Wash the pepper, remove the seeds. Cut the peppers into not too small half rings.
Fry the liver for 4-5 minutes in boiling oil, add onions and carrots. Fry together for another 3-4 minutes.
Add pepper. Fry for a couple more minutes.
Add half a glass of warm water, chopped parsley and simmer the dish over low heat until the water has almost completely evaporated.
Pepper and salt, mix.
Squeeze out the lemon juice, add to the dish, stir.
Turn off the heat and leave in the pan covered for 10 minutes.

Liver with vegetables can be served with mashed potatoes or without a side dish at all. According to this recipe, it turns out tender and juicy.

Pork liver pate

pork liver - 1 kg;
onions - 150 g;
garlic - 3 cloves;
bay leaf - 2 pcs.;
ghee - 100 ml;
sea salt - 10 g;
black peppercorns - 5 pcs.

Cooking method:

Wash your liver. Cut into large pieces.
Boil 2 liters of milk or water (you can mix them in half).
Lower the liver and cook it for 40-45 minutes. Try not to miss the moment when the liver is ready. At this time, when punctured, a clear liquid will pour out of it.
Boil clean water by adding bay leaf, onion, garlic, peppercorns to it. Boil 10 minutes.
Transfer the liver to the broth, cook in it for 10 minutes.
Remove the liver, cool, remove the film. Scroll through the meat grinder several times.
Do the same with the vegetables from the broth.
Combine vegetables with liver, salt, add melted butter and mix thoroughly.
Shape into a log and chill in the refrigerator.

Liver pate according to this recipe will come out tender and fragrant.

You can cook pork liver soft and juicy without much difficulty. Even an inexperienced hostess will cope with this if she strictly follows the recommendations in the recipe.

List of recipes

The abundance of pork liver recipes allows you to cook a wide variety of delicacies from it. You can cook diet meals or treats for children, as well as various roasts, soups and much more. For some dishes, the liver must first be boiled, for which you must first soak it in milk or cool water for three hours, changing the liquid three times. After that, you can cook, which will take no more than 50 minutes.

We advise you this simple recipe on how to cook pork liver skewers. You will need the following products:

1 kg of liver;
0.4 kg of bacon or fat;
4 onion heads;
a pinch of salt and pepper;
1.5 l of milk;
1 st. a spoonful of vegetable oil.

Let's start cooking:

We wash the liver and cut it into large pieces, then put it in a container with milk.
Add pepper and seasonings to taste, but do not put salt.
Let marinate for a couple of hours.
Now we cut the bacon into slices, and the onion into rings.
Alternately, we put on a skewer a pickled liver with bacon and onion rings.
Fry the kebab on each side until golden brown and can be served.

Fragrant snack is ready. Bon Appetit!

Let's prepare an additive to the side dish - beef stroganoff, which will give any side dish a new taste. Ingredients for the dish:

0.5 kg of liver;
two bulbs;
250 g sour cream;
50 g flour;
2 bay leaves;
salt with spices to taste.

Easy Beef Stroganoff Recipe:

First, we wash the liver and clean it of excess veins, and then cut it into cubes and send it to fry in a pan.
Here we put the chopped onion and sauté.
Reduce the heat and leave to simmer for 7 minutes with the lid closed.
After stewing, add sour cream and cook for another 3 minutes, not forgetting to stir.
Now the stewed pork liver with onions (beef stroganoff) is sprinkled with flour, mixed well.
Let the beef stroganoff stew over low heat for no more than 15 minutes.
When serving beef stroganoff, if desired, it is decorated with fresh herbs.

This is how easy and fast you can cook beef stroganoff. Bon Appetit!

For many children, cake is a favorite treat, but not always healthy. How to combine business with pleasure? You can make a liver cake from pork liver. It is suitable for children, as well as a snack for any table. Necessary products for the dish:

Recipe:

Mushrooms cut into flat pieces and fry until all the liquid has evaporated.
Add the onion to them, cut into half rings, and fry a little until a golden hue appears. Let cool when ready.
Now let's take a test.
We wash the liver and clean it of all excess. Now we send it to soak in water for a couple of hours.
We grind it in a blender and drive eggs into it, pour milk, sprinkle with flour and add salt and nutmeg. Mix well.
Now we make pancakes in a pan and bake them.
Ready pancakes begin to fold in layers.
Lubricate all pancakes with mayonnaise and put fried mushrooms with onions on them.
Decorate the top of the cake with finely shabby yolk and let it brew a little.

Bon Appetit!

Another cake recipe, but this time with cucumbers, which will also be useful for children and those who take care of their figure. An appetizer of pork liver cake will decorate any table and surprise with its taste. Products for our dish:

To get a delicious cake, follow our recipe:

First of all, let's prepare the pancakes.
We wash the liver and soak for a couple of hours, after which we chop it together with onions using a meat grinder.
We drive in the egg, add flour and add salt and pepper. Mix everything well and bake pancakes.
Now we cut the cucumbers into thin circles and lay out alternately fresh and pickled pancakes smeared with mayonnaise.
We spread all the layers in this way and decorate with fresh herbs on top.

Pork liver goulash is prepared very easily and quickly, but it turns out delicious and decorates any side dish. For the dish we need:

Let's start cooking:

We wash the liver and soak. After a couple of hours, we take out and cut into medium-sized pieces.
Roll in flour and fry the pieces for about 10 minutes in a pan along with chopped onions.
When ready, remove the liver and add tomato paste with flour and sour cream to the pan, put salt, pepper and garlic here, passing it through a garlic press.
Pour everything with water - 50 ml and wine.
Bring to a boil and throw the liver here.
Leave for a couple of minutes to stew over low heat and serve with any side dish.

Bon Appetit!

Let's prepare a delicious treat - pancakes with semolina. For the dish "fritters with semolina" we need:

Recipe for semolina fritters:

We wash the liver and cut into small pieces. We also cut lard.
Using a blender or meat grinder, grind and add salt and pepper.
We also throw chopped onion with semolina here. We break the egg and put only the yolk to the minced meat.
Beat the protein separately and then send it to the minced meat.
Let it brew a little and you can bake pancakes.

Ready pancakes can be served with sour cream.

We will prepare delicious pancakes for children, they can be made with various fillings as desired, but we will cook with liver filling. Pancakes will look just as good as an appetizer on the table. To make pancakes, you need the following ingredients:

pancakes -14 pcs.;
0.7 kg of liver;
two onion heads;
two carrots.

Let's start making pancakes:

We wash the liver, clean it and soak it for a couple of hours, after which we cut it into even pieces.
Chop the onion and parsley, and grate the carrots on a coarse grater.
In a frying pan with oil, fry the carrots and onions until soft.
We put pieces of the liver here and fry for no more than 15 minutes.
Add salt, pepper and parsley, leave for another two minutes.
Now we send everything to the meat grinder and get the stuffing for pancakes.
We put one tablespoon of the filling on the pancakes and wrap it in the form of an envelope.
We send the pancakes to the pan and fry on each side.

Bon Appetit!

From any meat you can cook cutlets or meatballs. But we will cook liverworts from the liver. You can, of course, make ordinary meatballs, but liverworts will diversify your table. Required products:

liver - 0.3 kg;
one bulb;
egg - 1 pc.;
sour cream - 1 tbsp. a spoon;
oatmeal or semolina - 2 tbsp. spoons;
salt with spices to taste.

To get hearty liverworts, follow our recipe:

We wash the liver and pass through a meat grinder.
Then we mix it together with chopped onions and semolina, pour sour cream and beaten egg, salt and put spices to taste. We mix everything well.
We make cakes from the resulting mass and send them to fry on each side in a frying pan with oil.
Fry until blush, no more than seven minutes, and then simmer for another three minutes with the lid closed and over low heat.

The liverworts are ready and you can treat your loved ones. Bon Appetit!

Many people know how gravy is prepared, and everyone has their own products for gravy. But we propose to make a dish "gravy with a liver." For this we need:

one small carrot;
0.3 kg of liver;
one onion and bay leaf;
175 ml of boiled water;
some flour;
take salt to taste.

If you do everything right, the gravy will turn out very tasty:

Three carrots on a coarse grater, and chop the onion.
We wash and cut the liver into even pieces.
Dredge it lightly in flour and fry in a frying pan with oil until golden brown.
We put carrots with onions here and fry for no more than two minutes.
Now fill with water and put the bay leaf with salt.
Let simmer until done.

When ready, any side dish can be served with gravy. Bon Appetit!

When there is no time for cooking, chops are a great option. To cook chops, you do not have to stand at the stove for a long time. Ingredients:

egg - 2 pcs.;
liver - 0.5 kg;
flour - 3 tbsp. spoons;
a pinch of rosemary and paprika;
salt and pepper to taste.

Chops are prepared as follows:

We wash the liver and cut into slices of medium thickness.
Cover with cling film and beat off only one side with a hammer. Add salt and pepper.
We will fry the chops in batter, for which we mix flour with eggs and add salt, pepper and rosemary with paprika to them.
Roll the chops in batter and send them to a pan with vegetable oil.
Fry the chops for no more than 7 minutes on both sides.

Bon Appetit!

Soup is good for our body, so we need to use it as often as possible. Everyone cooks soup according to their taste. But we suggest cooking liver soup with buckwheat. Products:

Let's start cooking soup with buckwheat:

Pour water into the pan, bring to a boil and throw in the peeled whole onion.
We wash and cut the liver into even pieces.
Roll it in flour, salt mixed with spices, and send it to the pan to fry on all sides until blush.
When ready, we send it along with buckwheat to the pan.
Peel and cut carrots and potatoes into cubes.
We throw vegetables, and remove the onion from the pan.
We also put chopped greens here and cook until the vegetables are soft.

Rich and light soup is ready. Bon Appetit!

Roasting, like beef stroganoff, will perfectly decorate any side dish. Roasting is prepared from the following products:

Roasting is easy and simple:

We wash the liver and cut into strips of medium thickness.
In a deep bowl, mix starch, ginger and salt, then pour it with two tablespoons of water with vegetable oil and mix well.
Put the liver into the resulting mixture and leave for 15 minutes.
In a separate bowl, now we make the sauce: mix soy sauce with tomato paste, add sugar and pour over the broth. Mix.
Put the liver pieces in a frying pan with oil and lightly fry on each side over high heat.
Grind the greens and pass the garlic through the garlic press. We throw them into the pan and fry again for no more than half a minute.
Now pour the sauce into the pan, wait until it boils and simmer for no more than a minute.

The roast is ready and can be served with any side dish. Bon Appetit!

Many know how or at least imagine how to cook a roast. Usually the roast is made from one type of meat, but we suggest trying to cook the roast by mixing the tongue with the liver and heart. Such a roast will turn out to be unusual in taste and will surprise guests. Products:

under 1 piece pig heart and tongue;
0.5 kg of liver;
3 onion heads;
6 cloves of garlic;
herbs with spices and salt to taste.

Roast will be prepared according to the following recipe:

We cut all meat products into medium-sized strips.
Grind the greens with garlic, and cut the onion into half rings.
We immediately send the heart with the tongue to be slightly fried, after which we pour a small amount of water and leave to stew.
When they are almost ready, throw in chopped garlic and onion half rings, sprinkle with spices and fry until golden brown.
At the end we put the liver and already cook until fully cooked.
When the roast is ready, sprinkle with chopped herbs, mix and serve.

This is how easy and quick the roast is. Bon Appetit!