What to cook from chicken liver. Chicken liver - recipes with chicken liver. Filling options for liver pancakes

Sour cream pancakes are ideal for a delicious breakfast or delicious dinner. To prepare them, you need a minimum of ingredients, but they turn out low-calorie, healthy and fluffy. Don't be afraid to experiment and choose the recipes that seem most suitable to you.

40 min 4 servings 250 kcal Easy to prepare

Simple recipe

The fastest way for sour cream pancakes to rise is with baking soda or baking powder. In any recipe, as a rule, these ingredients are interchangeable. However, you should remember that you will get delicious pancakes if you do not beat the mixture after adding these products. To prepare you need to take:

220 ml 20% sour cream;
1 cup sifted flour;
1 tbsp. Sahara;
2 eggs;
1 tsp soda or baking powder;
5 g vanillin;
half tsp salt.

Cooking process:

For pancakes, you can knead almost pancake dough.
First add soda to sour cream at room temperature and stir.
Then the remaining products are gradually introduced. Last comes the flour. It will be more convenient to cook in a cast iron frying pan.

Lush and leaps and bounds

Delicate and at the same time very fluffy pancakes will be obtained if you mix sour cream with a yeast base. The yeast mixture rises very quickly and does not require additional ingredients. You need to prepare:

1 cup flour;
1 tsp dry yeast;
100 ml sour cream;
100 ml milk;
1 tsp Sahara.

Cooking process:

Mix sugar in warm milk, add yeast and 2 tbsp. flour.
After stirring, the mixture is left at room temperature for 20 minutes.
When the dough has risen, you should add sour cream and the rest of the flour.
Stir the mixture and beat until the lumps disappear.
Fry the pancakes with quick yeast and sour cream over medium heat.
Heartier baked goods should be prepared with the addition of a couple of eggs. IN
In this case, the recipe requires a little more flour. Yeast pancakes are served with tea or milk.

Variant of fluffy pancakes with kefir

Pancakes with sour cream can have a special airy consistency due to the addition of kefir. You can prepare a whole mountain of pancakes very quickly, since the effect of kefir in the dough manifests itself almost immediately. You should take:

1 cup flour;
100 ml sour cream;
100 ml kefir;
1 egg;
a pinch of soda.

Cooking process:

Fluffy pancakes are obtained by mixing kefir with sour cream. Then you need to add everything else, mix and beat lightly with a mixer.
You can bake pancakes by greasing the pan not only with oil, but also with a piece of lard.

Also, the base can be made not only with kefir, but also with other fermented milk products. For example, on yogurt, katyk or yogurt.

- an excellent dish for any holiday or just a family feast, we recommend it.

Baking with sourness

If your dairy product has already turned sour, you should not refuse to make pancakes from sour cream. To prepare the dough you will need:

2 cups of flour;
500 ml sour cream;
1 egg;
1 tsp salt;
half tsp baking powder or soda;
5 tbsp. Sahara;
50 ml vegetable oil;
a bag of vanilla sugar.

Cooking process:

Pancakes with similar sour cream are made according to the same principle as others. One by one, add eggs, sugar, salt, vanilla, butter, and finally sifted flour to the sour cream. Delicious and very fluffy pancakes, made on a sour base, served with condensed milk or jam.

With milk

Pancakes with milk come out less airy, but very filling. Their dense texture is loved by baking lovers. The pancakes turn out elastic, but with sour cream the delicate taste is preserved. Main ingredients in the recipe:

200 ml sour cream (fresh and at least 20% fat);
one and a half cups of flour;
1 tbsp. Sahara;
an incomplete glass of milk (maybe slightly sour);
1 tsp soda;
vanillin.

Cooking process:

They start making pancake base with milk by first mixing liquid products, and then adding soda, vanillin, a pinch of salt, and sugar.
At the end, add flour to make the base thick and viscous.

Baked goods made with milk are quite fatty and high in calories due to the sour cream, but the pancakes are very tasty and melt in your mouth.

For spicy lovers

You can make pancakes from thick sour cream even with your favorite spices. The result is an unusually spicy taste, while the benefits of the dish are preserved. To prepare this dough, we will need:

1 cup flour;
4 tbsp. oatmeal;
a quarter glass of kefir or milk;
150 ml sour cream;
2 eggs;
100 g pumpkin;
2 tsp curry;
hot hot pepper;
herbs and oil.

Cooking process:

To make pancakes made with sour cream fluffy, you don’t always need to add soda or baking powder. In this case, you need to pour milk or kefir into the oatmeal and wait for the flakes to swell.
Then add all the other ingredients and stir.
You can beat the mixture with a blender.
You can cook in a dry frying pan or in butter. The main thing is not to forget to turn it over.

Made from liver and sour cream sauce

Today, dishes can be made using sour cream not only for dough, but also by making an amazingly tasty sauce with it. Liver pancakes in sour cream sauce are an incredibly delicate delicacy that is suitable for lunch with any side dish. Hearty pancakes soaked in sour cream reveal their taste and aroma of the liver mixture to the maximum. We need:

500 g liver (pork or beef);
5 tbsp. flour;
3 eggs;
1 tsp slaked soda;
4 cloves of garlic;
sour cream;
50 g milk;
herbs, spices.

Cooking process:

To make liver pancakes served in sour cream, it is important to properly prepare the liver to get rid of the bitter taste.

First you need to wash the liver, chop it into pieces and pass through a meat grinder. Then you should add the remaining products to the minced meat (except for sour cream, garlic and herbs) and mix until smooth.
You need to bake the pancakes, which are then soaked in sour cream, in a frying pan with butter until golden brown, and then transfer to a towel to drain off excess fat.
Sour cream sauce is made from the remaining ingredients.
When the pancakes have cooled, they can be greased with the mixture. Liver pancakes soaked in sour cream are best served garnished with herbs.

Tricks

Sour cream pancakes are made with the addition of wheat flour. However, you can also use a mixture of flour: buckwheat, rye, corn. The main thing is to remember to sift the flour so that it is saturated with oxygen. Watch videos online to learn how to do it correctly.
Pancakes made with rich sour cream should not spread over the pan. Thick sour cream provides the most suitable dough consistency for frying.
Pancakes should be made from sour cream only after it has warmed up in the room. Otherwise, the reaction of soda and lactic acid will be weak, and the pancakes will not turn out fluffy.
If you decide to serve pancakes in sweet sour cream as a sauce, you can mix it with powdered sugar or condensed milk, including boiled milk.
The most delicious pancakes made with sour cream dough are obtained if the base is left warm for at least 15 minutes after kneading. Just remove all cutlery from the dishes.
When the dough has stood, there is no need to stir it, much less beat it with a mixer. Otherwise, pancakes made with sour cream will not rise.
To prevent the pancakes you serve in sour cream from losing their flavor, add vanilla extract to them. If the pancakes are salty, then add a little fresh dill to the dough.
Pancakes made from thick sour cream can become even tastier if you add raisins, dried apricots and other dried fruits to the dough. The result is a sweet and healthy dish. Just don’t add too many additional ingredients, otherwise the dough may not rise.
To properly learn how to flip pancakes mixed with sour cream, it is better to look at photos on the Internet. In general, you need to pay attention to the appearance of holes in the dough - this is a signal that one side has already browned.

Most people are sure that pancakes can only be made from yeast or kefir.

But this is an erroneous opinion, pancakes with sour cream turn out to be especially tasty, they become airy and very fluffy, look at the photo in person, what attractive pancakes I make.

When I spoil my family with pancakes, both with apples and other fillings, even the children say that they melt in their mouth.

I advise you to grease fluffy sweet pancakes with sour cream with jam. You can also use condensed milk or honey as an addition. The dish will truly be ideal for dessert or breakfast.

Let's figure out how to cook pancakes with sour cream. Each of my recipes is simple, and therefore will not cause problems even for novice cooks.

Classic recipe for pancakes with sour cream

You need the following ingredients to prepare fluffy pancakes with sour cream: 2 pcs. chickens eggs; 250 ml sour cream; 50 gr. sugar (you can use powder); 300-350 gr. flour; 50-100 gr. sl. oils; 1 tsp soda; salt on the eye.

To prepare pancakes, you should proceed as my recipe indicates:

Mix sour cream with salt and soda, then mix the mixture thoroughly.
Add flour and mix everything. I do this carefully, adding flour in small portions.
Beat the eggs. I work with a whisk.
Add eggs, a little flour and mix again until smooth.
Heat l in a frying pan. oil, as soon as it becomes liquid, fry the pancakes. It is important to ensure that the fluffy pancakes do not burn.

As you can see, the recipe is simple, but the pancakes turn out very tasty. You won’t find a better treat for breakfast with tea; look at the photo, how delicious they look.

Place them on a plate and serve them with honey or jam. I suggest you find out what other pancakes you can make with sour cream; the recipe with photos will be presented a little lower.

Pancakes using sour cream

You will need the following ingredients to fry fluffy pancakes:

250 ml. sour cream (it should not be old); 500 gr. flour; 2 tbsp. granulated sugar; rast. oil; half tsp soda; vanillin – 1 pack; 1 PC. chickens egg; a whisper of salt.

Cooking algorithm:

Mix the egg with salt and granulated sugar. To bring it to a homogeneous state, I use a whisk.
You need to add the specified amount of sour cream, soda and vanillin. Again, I mix everything well and do this until all the lumps are eliminated. The mixture is homogeneous with a liquid consistency.
I pour the vegetable mixture into a cast iron frying pan. oil, heat it up and, using a simple spoon, spread the dough onto it.
Fry until golden brown.

The recipe indicates that it is best to serve pancakes with sour cream, honey, condensed milk and jam.

Dough without chicken eggs for pancakes and sour cream

Ingredients for the dough:

150 ml each of sour cream and kefir (if desired, it can be replaced and prepared with milk); 6 tbsp. flour; 3 tbsp. sugar. sand; a pinch of salt and soda; rast. oil.

I prepare fluffy pancakes like this:

I pour kefir (if you cook with milk, you don’t need kefir) and sour cream into one pan and mix.
I add baking soda and place the mixture in a warm place for about 15 minutes.
I add sugar. sand and the right amount of salt. I knead well.
I sow the flour so that I can add it to the liquid mixture. I stir everything, but it is not necessary to stir until the lumps disappear.
I put a frying pan (preferably it has a thick bottom), pour in a little vegetable oil. oil and heat it thoroughly.
Also, as the previous recipe indicated, I put the dough on it with a spoon.
My advice: if the pancakes are too oily, then place them on a paper napkin so that the oil drains off.

Apple pancakes with sour cream

The recipe requires you to have:

350 gr. flour; 250 gr. sah. sand; 250 ml sour cream; 2 pcs. chickens eggs; 1 PC. apple; half tsp soda; rast. oil; 1 pack vanillin; a whisper of salt.

To fry fluffy pancakes with sour cream and apples, I proceed like this:

I remove the skin from the apple and cut the fruit into 2 equal parts. I clean the insides, grate the apple and squeeze out the juice.
When the work with apples has come to an end, I pour in the sour cream.
I add flour little by little.
I add the apples and mix everything well until it becomes a batter with lumps of apple shavings.
I heat a frying pan with a little heat on the fire. oil I fry the dough with apples on both sides in the form of small cakes.

That's all: the recipe is very simple and completely inexpensive, and the taste of the pancakes will appeal to all family members.

For those who have a sweet tooth, I advise you to top the pancakes with honey or condensed milk, whichever you prefer.

Pancakes based on choux pastry with coconut flakes and sour cream

Ingredients needed for cooking:

2/3 stack. milk and low-fat sour cream; 70 gr. sl. oils; 120 gr. flour; ¼ tsp. soda; 2 pcs. chickens eggs; 25 gr. Sahara; 20 gr. coconut shavings.

My step-by-step cooking recipe:

I mix soda with sour cream with a whisk. Leave the mixture for at least 10 minutes.
At this time Mix butter and milk and bring to a boil. I add flour and shavings there, making sure to remove the pan from the heat. I stir the mixture very quickly until it reaches a homogeneous consistency. The result should be a dense, homogeneous mass. There should be no lumps at all.
I separate the whites and yolks. I beat the yolks with a fork and pour them into sour cream, add salt and the boiled dough while warm. I mix the mixture using a mixer.
You need to mix the whites with sugar and add them to the dough; all this time, be sure to stir the mixture with a whisk.
Place the dough in a frying pan heated with vegetable oil and fry the pancakes over medium heat.

The recipe for sweet pancakes does not provide for the exact use of delicious gravy, and therefore I leave this point to your own discretion.

Pancakes with sour cream and yeast

Ingredients for the sour cream dish:

250 ml sour cream; 200 gr. flour; 100 ml milk; 1.5 dessert.l. semolina; 25 gr. Sahara; 10 gr. salt.

To fry yeast pancakes with sour cream, I do this:

First, I mix semolina with sour cream and let the mixture swell.
In milk at about 38° I add yeast and 1 tsp. sugar, 1 tbsp. flour. I stir the mixture until the sugar is completely dissolved. I leave everything in a warm place for about 15 minutes so that the yeast activates. You can place the bowl near the switched on stove.
After the yeast mixture has become 1/3 larger, I mix it with sour cream and semolina. Mix sugar and salt together.
I leave the dough on the table so it can rise. Only after about 15 minutes do I start frying the pancakes.

Pancakes with sour cream and pumpkin

Dish components:

500 gr. pumpkins; 200 gr. sour cream (low-fat); 5 tbsp. flour; 2 tbsp. Sahara; 2 pcs. chickens eggs; 1.5 tsp. soda

The recipe provides the following algorithm of actions:

I grate the pumpkin on a fine grater.
I put the sour cream in a bowl and mix it with soda. Stir and leave for 5 minutes.
I rub the chickens with granulated sugar. eggs, pour into the mixture with sour cream, salt, and only then add flour. Mix well.
Having achieved a homogeneous mixture, fry the pancakes.

Please note that the pancake recipe is also very healthy. All dishes with pumpkin are also low in calories, and therefore the recipe can be used for dietary nutrition.

Buckwheat pancakes with sour cream

If you haven’t eaten these pancakes, be sure to take note of the recipe:

150 ml sour cream; 250 gr. cottage cheese (low-fat); 3 pcs. chickens eggs; 150 gr. buckwheat; 50 gr. flour and granulated sugar; half tsp salt.

To get delicious pancakes, follow these steps:

Pour the buckwheat into a saucepan, add water and set to cook. The cooled cereal should be mixed with grated cottage cheese, sugar, eggs and salt, and pour in sour cream. Mix everything.
Fry the pancakes in a hot frying pan with hot oil.

Everything is very simple, and the dish is very nutritious and interesting in taste. Pancakes will be an excellent substitute for a second course.

Sour cream pancakes with cheese

To prepare pancakes with sour cream, you need to take:

200 gr. cheese; 5 tbsp. flour; 70 gr. processed cheese; 150 ml low-fat sour cream; 100 gr. mayonnaise for salads; half tsp baking powder.

The cooking method is simple:

I fluff 2 chickens with a fork. eggs. Add to the mixture with grated cheeses.
I add sour cream, mayonnaise, baking powder, salt and mix everything. I advise you to add herbs and spices to taste.
I add flour and mix. Leave for 10 minutes, covered with a towel.
I stir and start frying. Using a spoon, spread the dough into the pan. I fry until the pancakes are browned.
To ensure the cheese melts well, I cover the pancakes with a lid. I recommend frying over medium heat.

Curd pancakes with sour cream

This recipe is very interesting; sour cream pancakes will turn out tasty and juicy. All connoisseurs of proper nutrition and cottage cheese will be delighted with it. For the dish you need to take:

100 gr. low-fat cottage cheese; 200 gr. low-fat sour cream; 370 ml 2% milk; 350 gr. flour; 1 tbsp. rast. oils; 60 gr. sl. oils; ¼ sugar; 2 pcs. chickens eggs.

Preparing pancakes with sour cream:

I mix eggs with cottage cheese, grated with sugar. Add sour cream and mix until smooth.
I melt the words. oil over low heat. You can do the procedure in the microwave, but be sure to cover the dish with a lid.
I dilute milk and flour, grind cottage cheese and sour cream, mix. Add butter (cooled), salt and mix again.
That's all. All that remains is to fry in a frying pan until golden brown.

Ivan's tricks

To prevent the dough for pancakes, both with sour cream and kefir, from spreading in the pan, you need to make it of medium consistency.
Be sure to leave the dough for 20-30 minutes before frying the pancakes. This way, you will ensure that delicious pancakes are also soft and fluffy.
To diversify the recipe for making pancakes, I put different fillings in the dough: candied fruits, nuts, raisins, berries and finely chopped fruits. And for flavor, I add a little vanillin to the fluffy pancakes.

My video recipe

We are all accustomed to thinking that pancakes are mainly prepared from kefir or yeast. But it turns out they can also be cooked with sour cream. Based on sour cream, they turn out very fluffy, airy and tasty. These pancakes simply melt in your mouth.

And if you smear them with jam, honey or condensed milk, it will be complete bliss. This delicacy will be an excellent option for dessert with morning coffee or tea. So how do you make this pastry?

We suggest considering several ways to prepare this delicacy.

Traditional recipe

What we need:

A glass of sour cream;
Chicken eggs – 2 pieces;
Half a glass of sugar or powdered sugar;
Half a kilogram of flour;
100 gram piece of butter;
1 small spoon of baking soda;
A pinch of salt.

Cooking time is half an hour.

Nutritional value – 220 Kl.

Place the sour cream in a deep container, add soda and salt to it and stir;

Next, add half the flour in small portions and mix. The result should be a lump-free mixture with a homogeneous structure;

Remove the shells from the chicken eggs, place them in a small cup and beat with a whisk;

Pour the beaten eggs into the batter, add a little more flour and stir until smooth;

Put a piece of butter in a frying pan, put it on the fire and warm it up;

As soon as the oil becomes liquid, spoon the dough into the pan and fry the cakes on both sides until golden brown. Don't take too long, otherwise the pancakes will burn;

Place the pancakes on a plate and serve with jam, honey, and sour cream.

Pancakes with sour cream

What you need for cooking:

500 grams of premium flour:
Vegetable oil;
Sour sour cream – 250 ml;
Granulated sugar - 2 large spoons;
One chicken egg;
Baking soda – ½ small spoon;
Salt - a pinch;
Vanillin packet.

Cooking time: 30-40 minutes.

Place a chicken egg in a bowl, add granulated sugar and salt. Mix everything with a whisk or spoon until smooth;
Then add sour cream, vanillin, baking soda and stir again;
Sift the flour through a sieve and add small portions to the liquid mixture. Be sure to stir to break up any lumps;
The result should be a liquid mixture with a homogeneous structure;
Pour vegetable oil into a cast iron frying pan and heat over low heat;
Spoon the batter onto the hot oil and fry on both sides until golden brown;
Place the finished pancakes on a plate and serve with jam, condensed milk or honey.

We bake pancakes on sour cream dough without eggs

We will need the following:

Sour cream – 150 ml;
150 ml kefir or milk;
3 large spoons of granulated sugar;
Wheat flour – 6 large spoons;
A pinch of baking soda;
A little salt;
Vegetable oil.

Cooking time – 20-30 minutes.

Let's move on to cooking:

Pour kefir into a deep cup and add sour cream, mix;
Then add baking soda and put it in a warm place for 10-15 minutes;
After this, pour in granulated sugar, salt and stir with a spoon;
Sift the flour and pour small portions into the liquid mixture. Mix everything, but not for too long. If there are lumps, then let them remain;
Place a thick-bottomed frying pan on the stove, pour in vegetable oil, light the fire and heat it up;
Spoon the batter onto the hot oil and fry the flatbread on both sides. The finished pancakes should be golden in color;
Place the finished pancakes on a plate. If they turn out to be too greasy, you can put them on a paper napkin so that all the excess oil drips off;
They turn out especially tasty if you top them with honey or jam before serving.

Sprats at home from different types of fish. Have you tried sprats made from capelin or river fish? Be sure to try it, it's delicious!

The process of making dry-cured sausage is not so complicated, try making this snack at home. The most interesting recipes.

Recipe for the most tender turkey in creamy sauce. Prepare this miracle!

Apple-sour cream pancakes

350 grams of flour;
Granulated sugar – 1 cup;
A glass of sour cream;
One apple;
2 chicken eggs;
½ teaspoon baking soda;
A pinch of salt;
Vanillin packet;
Vegetable oil.

Cooking time – 30 minutes.

Peel the apple and cut it into two parts. We take out all the seeds along with the rosettes;
Grate the apple using a fine grater. Squeeze out all excess juice;
Then pour sour cream into a deep cup, break the eggs into it and stir;
Next, add granulated sugar, soda, salt and vanillin. Stir until smooth;
After this, add flour in small parts and stir with a spoon;
Finally, add the grated apples to the batter and stir. You should have a batter with lumps of apple chips;
Place a frying pan on the fire, pour in oil and heat it up;
Pour the dough into hot oil in small portions and fry the flatbreads on both sides until golden brown;
Place the finished pancakes on a flat plate and pour over honey or condensed milk.

Sweet pancakes with banana pieces

Components you will need:

250 ml sour cream;
50 gram piece of butter;
350 grams of wheat flour;
3 chicken eggs;
Banana – 2 pieces;
Granulated sugar - half a glass;
A pinch of baking soda;
Vegetable oil.

Cooking time – 30 minutes.

Nutritional value – 230 Cl.

Peel the bananas and cut into large pieces;
Then put sour cream and banana slices into a bowl and mix. You can use a blender, then the bananas will completely disperse;
Combine flour with butter and mix;
Then you need to add chicken eggs, granulated sugar, soda to the flour and stir;
At the end, add the mixture of sour cream and bananas and mix everything until smooth;
Heat the oil in a frying pan and spoon the batter into it;
Fry the round pancakes on both sides until golden brown and place on a plate.

Cooking secrets

The dough should have a medium consistency - not too liquid, but not too thick. Pancakes should not spread in a frying pan;
After the dough is ready, it should stand for 20-30 minutes. This will make the pancakes more fluffy and soft;
In order for the dessert to have a pleasant aroma, you can add a little vanillin to the dough;
You can also add various fillings to the base – raisins, nuts, pieces of fruit, berries.

Pancakes with sour cream are a must. After all, this dessert will not leave anyone indifferent. How delicious it is in combination with condensed milk, jam or honey, it’s simply delicious. Be sure to prepare it and be sure that your loved ones will be delighted with it!

You can prepare a wide variety of dishes from liver. Extremely simple and aristocratically refined. Hearty, capable of serving as a full dinner, and light, for a snack between main meals. There are many recipes: chicken liver can become a bowl of rich soup, a pile of pancakes, a brew bubbling appetizingly in a pot... But always and everywhere it will retain its main quality - it will remain incredibly healthy. True, the offal has a rather specific taste, which not everyone likes. But this can be answered with the words of an old joke: you just don’t know how to cook it!

Beneficial properties of chicken liver

Today it is difficult to imagine, but once upon a time liver was considered a product of the poor, unworthy of appearing on the tables of wealthy people. However, why is it difficult? Even today you can hear the opinion: they say that this product is unhealthy and harmful, since in the body it only does what it does: cleanse the blood of all rubbish. Nothing like this! If the liver did not belong to a sick bird before it ended up on your plate, there are practically no harmful substances in it. But there are more than enough vitamins, minerals and other “benefits”.

The liver contains many vitamins and minerals

Which ones?

In any liver, and especially in chicken, you will always find many minerals, the main one of which is iron. It is thanks to him that doctors recommend this most useful offal for nutrition for patients with anemia. In addition, it is full of selenium, necessary for the normal functioning of the thyroid gland.
The liver contains a killer amount of vitamin B9, without which the circulatory system cannot function properly. As well as vitamin A, responsible for immunity, vision, hair, nails and skin. It also contains vitamins C, E, and B, which are essential for our body.
Heparin, which is also present here, helps regulate blood clotting.
200 g of liver contains the daily dose of amino acids necessary for a person.
Finally, chicken liver contains only 3% fat, which gives it every right to be called a dietary product.

How to choose and where to store

In order not to rely on the conscience of sellers, which is not always crystal clear, remember a few simple rules. When choosing a product for your table, look at...

Color. A good liver will be brownish with a noticeable red or burgundy tint. A greenish tint indicates the presence of bile, which will make the finished dish taste bitter, too light or yellowish means that you are dealing with the liver of a sick animal, orange indicates re-freezing, and gray indicates an expired shelf life.
Smell. Healthy fresh liver smells subtly and slightly sweet, but a sour scent warns of a low-quality product.
State. A smooth, shiny product without suspicious spots or specks is a worthy candidate for your dish. Sticky and dull - a candidate for registration in the trash can.

Choose chilled rather than frozen liver

When buying liver at the market, do not hesitate to ask the seller for a certificate stating that his product has been verified by the veterinary service, and in the store do not forget to check whether the product’s expiration date has expired and whether its packaging is intact. There are two other ways to check an offal sold by weight: press it with your finger and see if a dent remains, or ask permission to slightly cut the product. If the flowing blood turns out to be too thick and dark, refuse to purchase.

Fresh liver can be stored for about 12 hours at room temperature and about 2 days in the upper section of the refrigerator. Frozen will easily remain in the freezer for 3 months, but at the same time it will lose some of its beneficial substances.

How to process

Usually there is no need to soak chicken liver in milk or water - it is already quite tender and rarely tastes bitter. But if you want perfect results, take a few minutes to process the product before you start cooking it.

Rinse the liver with cold water and dry it thoroughly with a paper towel. Or leave in a colander and wait until the water has completely drained.
Remove film nodes, veins and ducts, if any are found. But it is usually not necessary to peel off the thin whitish film from the surface of the chicken liver - it is too thin and, unlike beef liver, will not spoil the finished dish.
If you find greenish bile spots in your purchase, carefully cut them out too. And at the same time remove excess fat.
To prevent a bitter taste, you can soak chicken livers in milk or kefir for an hour or two. This is an optional condition, but it will not do any harm.
Option for gourmets: rub the pieces of prepared offal with mustard and let them sit for 30–40 minutes. This will make the dish especially tender and piquant in taste.
To rid the product of a bright, recognizable smell, it is recommended to fry it with a thin slice of lemon.

Salt the liver shortly before the end of cooking, otherwise it will give up its juice and become dry and tough.

What to cook - step-by-step recipes

There are slightly fewer dishes that can be prepared from liver than there are stars in the sky. Well, okay, even if this is a slight exaggeration, over many centuries humanity has really learned to cook a lot from unpresentable-looking offal. Soups, salads, cutlets, golden brown pancakes, stews with vegetables, snack liver cakes... Whatever you are planning - a modest family dinner or a festive lunch - the liver will always be in place.

Liver can be the highlight of the holiday table

Salads and snacks

Let's start with, perhaps, the simplest thing: light snacks that can be put on the table before serving the main course.

Liver pate from Yulia Vysotskaya

This is not just a pate, but a real palette of flavors! Moreover, it is assembled from the simplest, but perfectly compatible ingredients: onions and peppers for spiciness, nutmeg for sophistication, cognac for piquancy, butter and cream for tenderness and depth of taste. And the result is well-fed smiles from the guests and a flurry of applause for the hostess.

So, you will need:

chicken liver - 300 g;
cream - 100 ml;
onion - 1 pc.;
cognac - 100 ml;
butter - 20 g;
nutmeg - 1 tsp;
red and black pepper, salt.

Preparation.

Peel the onion, cut in half and chop into thin half rings.
The onion pieces can be any size, they still have to go through the blender
Fry the onion in butter. It should become transparent and slightly golden.
Butter will add an extra delicate flavor to the dish.
Rinse the liver thoroughly, trim off excess fat and divide it into medium-sized pieces with a sharp knife. Send them to the bow.
Don’t forget to inspect the liver for films and spots
Once a nice dark crust begins to appear on the slices, add black and red pepper and nutmeg to the pan, and then finally salt.
At this stage you can add spices and salt
Next, Julia advises pouring cognac over the liver. If you have not cooked with alcohol before, be very careful at this stage: cognac may burst into flames in a hot frying pan. There is no need to knock down the flame, much less pour water on it. It will quickly go out on its own.
Do not try to douse the flame with water! It will burn out on its own
Reduce the heat and simmer the liver and onions for another 10–15 minutes so that the liquid has time to partially evaporate, and then pour cream over everything.
By this time the liver will be almost ready
Stir the bubbling thickening mass well, remove the pan from the stove and cover with a lid. Now you have to be patient and wait until your future pate cools down a little. Only after this can the contents of the frying pan be transferred to a blender bowl and blended until completely homogeneous.
All ingredients must be thoroughly blended with a blender.
Place the finished snack in the refrigerator overnight. During this time, the pate will thicken, infuse and acquire the necessary consistency and rich taste.
To serve, choose beautiful dishes for the pate

A pate that is too thick can be whipped again by adding a little cream to the bowl, and a pate that is too liquid can be thickened with a spoon or two of breadcrumbs.

If the minimalist set of products, designed to highlight the taste of the liver in the previous recipe, seems a little meager, prepare a salad. Everything will be here: vegetables, cheese, eggs. No one will be left hungry or disappointed.

You will need:

chicken liver - 250 g;
eggs - 2 pcs.;
favorite cheese - 50 g;
carrots - 1 pc.;
pickled cucumbers - 2–3 pcs. depending on size;
onion - 1 pc.;
garlic - a couple of cloves;
dill;
vegetable oil - 30 g;
mayonnaise - 80 g;
salt.

Preparation.

Place the liver in a saucepan, add salt, bring to a boil and boil until tender for a quarter of an hour.
Chicken liver cooks quickly
Boil the eggs hard and grate on a fine grater.
You can chop the eggs into small cubes
Peel the onion, cut in half and chop into cubes, and either grate the carrots on a fine grater or cut into very thin strips.
Prepare vegetables for salad
Heat the vegetable oil in a frying pan and first fry the diced onion in it for 4-5 minutes, and then the carrots for another 2-3 minutes. Finally, add the peeled and pressed garlic cloves or crushed with the flat side of a knife.
The frying will be ready in a few minutes
Chop the cucumbers as desired.
The cucumber can be salted or pickled
Cut the boiled liver into smaller pieces.
It's easy to cut boiled liver
Grate the cheese on a coarse grater.
Choose hard cheese
Chop the dill.
What's a salad without fresh herbs?
Place the liver in a salad bowl, smooth it with a spatula and brush with mayonnaise.
Season each layer with a small amount of mayonnaise.
Place a layer of cucumbers on top in the same way, then vegetables, then eggs on them. Finally, sprinkle the salad with grated cheese and finely chopped dill and let it sit in the refrigerator for a couple of hours.

Snack tartlets

And this is a truly festive dish that looks decent and won’t let you down in taste. For it you will need:

chicken liver - 300 g;
champignons - 300 g;
eggs - 2 pcs.;
carrots - 150 g;
onion - 1 pc.;
greenery;
mayonnaise - 2–3 tbsp. l.;
salt.

In addition, you will need to look in the store for a package of ready-made tartlets. Or cook them yourself. For the dough base, stock up on:

flour - 400–500 g;
milk - 150 ml;
water - 50 ml;
dry yeast - 1 tsp;
eggs - 1–2 pcs.;
vegetable oil - 2–3 tbsp. l.;
sugar - 1 tsp;
salt.

If you decide to make tartlets yourself, let’s start with them.

Preparation.

Dissolve the yeast in warm water.
Take instant yeast, things will go faster
Add slightly warmed milk to the dough, beat in an egg, add vegetable oil, sugar and salt.
Eggs should be at room temperature, milk slightly warmed
Add the sifted flour and knead the soft dough, then cover the bowl with a towel and let it stand in a warm place for 30–40 minutes so that the dough has time to rise.
Instead of a towel, you can use cling film
Roll out the dough into a thin layer and cut into circles using a glass or cup.
You can cut out circles of dough for tartlets using a regular glass.
Place the tartlet preparations in the molds, prick them in several places with a fork and bake in an oven preheated to 180° until golden brown.
If you prick the dough with a fork, it will not puff up during baking.
Boil the liver in salted water for 15–20 minutes after boiling, cool and pass through a meat grinder.
The filling will be tender and juicy
Peel the onion and chop into cubes, cut the mushrooms into smaller pieces.
Try to make the pieces smaller, otherwise they will stick out unsightly from the baskets
Grate the carrots on a fine grater.
Carrots make the dish more delicious
Boil the eggs and also chop them using a grater.
With eggs, the snack will become tastier and more satisfying.
In vegetable oil heated in a frying pan, sequentially, with a difference of 3-5 minutes, add onions, then mushrooms and, at the very end, carrots. By and large, you can leave it raw, there will be more vitamins.
The appetizing mixture will be an excellent addition to the liver
Combine all ingredients, add salt and season with mayonnaise. Place the filling into the cooled tartlets and decorate as you wish: green onions, olives, chopped herbs.
Agree, it looks great

Video: how to cook foie gras?

First meal

If you have mastered the preparation of simple dishes and managed to appreciate the specific but interesting taste of liver, take the next step. Try making soup from it!

Fragrant liver soup

To bring this delicious recipe to life, you will need:

liver - 400 g;
potatoes - 4–5 pcs.;
carrots - 3 pcs.;
bulbs - 1–2 pcs.;
flour - about 1 tbsp. l.;
butter;
parsley;
pepper;
salt.

Preparation.

Peel the onion, chop into neat cubes and bring to a pleasant golden hue in a deep bowl, greased with oil and set over medium heat.
Onions add both flavor and color.
Peel the potatoes and cut into even slices of equal thickness. Add to onions.
Try to keep the slices medium in size - not too thin, but not too thick.
Do the same with carrots.
Carrots provide vitamins, satiety and bright color to the soup
Process the liver - wash, dry, remove films and ducts.
All excess - fat, films - must be carefully removed
Fill everything with water, add salt and pepper, cover with a lid and cook until the potatoes become soft, and when pierced, the pieces of liver begin to release light juice instead of blood.
Liver soup has a very special taste and aroma.
Fry the flour in a dry frying pan. It should brown slightly, but not burn, so turn on the lowest heat possible and remember to stir the pan with a spatula.
Be careful not to burn the flour
Dilute the flour with a few spoons of liver broth, stir with a whisk and pour into the pan with the soup. Bring it to a boil again.
Make sure there are no lumps left in the liquid
Serve the soup in serving bowls, sprinkle with parsley and add 1 tsp. butter.
Bon appetit!

Video: Liver cream soup

Second courses

It's time for the second course! Nourishing, juicy and appetizing. And preferably not too expensive, so that you can regularly pamper your family with culinary delights without spending astronomical sums on it. And the liver will again help you with this.

Raisin-style cutlets

Many people love Ukrainian cuisine for its special “taste” and richness of taste. And also for its simplicity - for example, you will have to spend at most half an hour of your personal time preparing these cutlets. The refrigerator and oven will do the rest for you.

You will need:

liver – 350 g;
lard - 60 g;
rice - 80–100 g;
eggs - 1 pc.;
onion - 1 pc.;
butter;
sour cream - 200 ml;
any greens to taste;
black pepper;
salt.

Preparation.

Rinse the rice well, place in a saucepan, cover with cold water and place over medium heat, and 20–30 minutes after boiling, drain in a colander.
The basis of future cutlets will be liver and rice
Pass the liver through a meat grinder or grind using a blender.
Blender, meat grinder or food processor - any technique will do
Peel the onion and chop it smaller.
Onions are a constant ingredient in dishes with liver
Cut the lard into cubes.
The cutlets will really turn out tasty
Place the lard and onion in a frying pan and sauté over low heat until the onion is translucent.
And what a scent that will be in the kitchen!
Chop the greens.
Parsley, dill, green onions? Choose for yourself
Combine all ingredients, mix with beaten egg, season with pepper and salt. Knead the resulting minced meat and put it in the refrigerator to stand - on average, this takes 1 hour.
Some suggest adding greens at this stage, others prefer to add them to the sauce
Grease a baking dish with oil. Soak a tablespoon in water, divide the minced meat into portions, form them into cutlets and place them in a mold at a short distance from each other. Bake for half an hour in an oven preheated to 200°.
Piping hot!

Serve liver cutlets with sour cream, seasoning it with garlic, herbs and your favorite spices.

Liver pancakes

These wonderful pancakes can be prepared with either semolina or ground oatmeal. In the first case, you will get a hearty dish, in the second - a light one, and if you prefer a baking sheet and oven to a frying pan, then it will be completely dietary.

You will need:

liver - 500 g;
semolina or ground oatmeal - 80–90 g;
egg - 1 pc.;
onion - 1 pc.;
sunflower oil;
black pepper;
salt.

Preparation.

Rinse the liver, remove all excess, and cut the pulp into pieces.
Liver cut into pieces is easier to grind
Peel and chop the onion.
If you periodically wet the knife in water, your eyes will not sting
Pass both ingredients through a meat grinder.
The pancake base is almost ready
Add the egg and semolina (oatmeal) to the minced meat and knead thoroughly. Add salt and pepper, and then leave it alone for half an hour so that the cereal absorbs the liver juice and swells.
The cereal should get soggy, so don’t rush to fry the pancakes
Place the finished minced meat in portions in a frying pan with heated vegetable oil and fry on both sides until golden brown. Or bake the pancakes in the oven. 20–25 minutes at 200° will be enough for this.
The best sauce for liver pancakes is sour cream with spicy garlic

If you decide to use a frying pan, it would be a good idea to place the finished pancakes on a paper towel to absorb the fat.

Video: chicken liver in cream, stewed in pots

Fried liver

Simple and delicious. Just you, spices and a frying pan. And also, of course, the liver. Where would we be without her?

You will need:

liver - 500 g;
eggs - 2 pcs.;
flour - a few spoons;
vegetable oil;
pepper;
salt.

Preparation.

Rinse the liver, dry it, examine it. If you find fat, films and similar “excesses”, remove them with a sharp knife.
The preparation procedure is standard: washed, examined, removed excess
Cut into slices slightly thicker than your finger. Season with salt and pepper.
The liver should be served hot

With vegetables

Usually the liver requires a side dish - rice, potatoes, salad - which has to be prepared separately. Or you can combine healthy with... no, not only pleasant, but also even more healthy and cook liver with vegetables. Fragrant, soft, and thanks to the marinade, additionally enriched with new flavor notes.

You will need:

liver - 700 g;
tomato - 1 pc.;
bell pepper - 1 pc.;
egg - 2 pcs.;
onion - 1 pc.;
lemon juice - 2 tbsp. l.;
parsley;
soy sauce - 3 tbsp. l.;
vegetable oil;
sugar - 1 tsp;
black pepper and other spices;
salt.

Preparation.

Peel the onion, cut in half and then cut into small pieces.
A healthy and tasty dinner is ready

Stewed with mushrooms

Another way to prepare an excellent dish that can satisfy a whole horde of hungry men. Mushrooms and cheese will ensure that eaters are not tormented by hunger for a long time, and the liver, as usual, will supply the body with useful substances.

You will need:

liver - 700 g;
canned champignons - 200–300 g;
cheese - 100 g;
onion - 1 pc.; - 200 ml;
flour - 100 g;
sour cream - 200 ml;
vegetable oil;
any spices;
salt.

Preparation.

Cut the washed and prepared liver into medium-sized pieces.
This liver is especially good with a side dish of mashed potatoes or rice.

If you add a spoonful of tomato paste to sour cream, the dish will acquire a new taste.

Video: Strogonov-style liver in a slow cooker

Cooking for a child: a few important rules

Enough has already been said about the benefits of liver, so I think no one will doubt that this product should definitely be included in the diet of the youngest family members. And starting from a very young age! For example, doctors believe that liver can be used as complementary food for infants as early as 7–8 months. But this must be done according to certain rules.

Feed your babies exclusively chicken or veal liver. All other types of it have a high fat content and are less healthy.
Buy the product from large manufacturers whose factories have higher quality control. Or from your own hands, but only from owners you know well, about whom you know exactly in what conditions they raise their livestock, what they feed them and how they treat them.
Of course, the liver must be fresh and cleaned of all kinds of films and veins.
At first, give your baby liver supplements no more than once a week. At this time, it is especially important to monitor the baby’s condition to see if he develops an allergy or another unpleasant reaction to the changed menu.
The ideal form of serving liver for children is puree, soufflé or pate with the addition of boiled vegetables, ground meat, eggs and other products already known to the baby.

We won’t talk much about the benefits of liver, it is familiar to everyone, it is an instant delicacy containing B12, it is a valuable nutritious product. Today we want to show you how to cook chicken liver so that it is soft and juicy in a frying pan. We will tell you a few secrets and nuances to get a tasty and healthy dish. There are many options, with a combination of different products. Choose, cook, treat your friends and feed your household.

First of all, you need to pay attention to the quality of the product.
The color of the chicken liver should be brownish, without bloody clots, and have a shiny surface. If it has a yellowish tint, it means it has been frozen.
If you decide to use frozen liver, be sure to pay attention - if there is a lot of ice and snow in the package, this indicates that it was thawed and then frozen back. It is better not to buy such a product.
It is better to defrost in a natural, slow way, at room temperature, or on the lowest shelf of your refrigerator.
Fry the liver for no more than 10 minutes, otherwise it will become dry.
Salt at the end of cooking.
There is much less fuss with chicken liver; it does not have a film that needs to be removed, like, for example, with beef liver.
Cream (sour cream) will add juiciness to the chicken liver.
Be sure to pay attention to the smell; fresh ones have a sweetish smell, a sour smell indicates that the liver is not fresh, it has been frozen several times.
Chicken liver is very useful for pregnant women, as it contains folic acid.
To prevent the liver from becoming bitter, it must be soaked in fresh milk.
Cook enough to eat at one time; chicken livers become dry after standing in the refrigerator.
Chicken liver is rich in protein, which means it is ideal for diets.
How to tell if chicken liver is ready - simply remove one piece from the container where it is being cooked. Cut, if there is no blood, the liver is ready.

See also, step-by-step recipe with photos.

Chicken liver with sour cream

Products:

500 g liver
2 white medium onions
300 g sour cream
A little flour
Salt pepper
Vegetable oil for frying

Carefully rinse the liver, it is very delicate and requires a special approach. Let the water drain. Chop the onion into rings, saute until tender, remove from the pan. Since chicken liver is small in size, you don’t have to chop it, but if you like, you can, of course, cut it into smaller portions.

Add oil and fry for a couple of minutes, liver on both sides, add fried onions and sour cream. Leave for 5 minutes, close the lid and cook for a quarter of an hour, adding salt and pepper at the end of cooking.

Chicken liver with onions

Chicken liver cooks very quickly. It can easily help you out when guests suddenly arrive by serving it as an independent dish or as a side dish.

Products:

Chicken liver 600 g
White onion 300 g
Oil 4-5 spoons
Flour 3 spoons
Salt pepper

To remove the blood, soak the liver for 10-15 minutes in cool water; if the pieces are large, divide them into smaller ones. After washing, let all the liquid drain. Cut the onion into half rings.

Pour flour into a deep plate and roll each piece of liver in it, place it on hot oil, but at the same time reduce the heat a little. If the entire liver does not fit, then you need to fry it in two stages so that each piece is well fried. The whole liver is fried, if you cooked it in two steps, put it all in a frying pan and then add the onion. Now you can increase the heat so that the onions are well fried, stirring constantly so that the food does not burn. After about five minutes you can add salt, add pepper and close the lid. You just have to wait no more than 10 minutes, you're done.

Liver in batter

Products:

Liver 500 g
Egg 1 pc.
Flour – 1 spoon
Salt pepper
Vegetable oil

Wash the liver; if you get a large one, you can divide it into two parts. Beat the egg, add salt, pepper and flour, beat with a fork. Heat the oil, dip each piece of liver into the batter and fry for five to seven minutes on each side.

Liver with vegetables

Products:

chicken liver - 800 g
White onion 3 pcs.
Carrots 2 pcs.
Olive for frying
Vegetable seasoning 1 teaspoon

Soak the liver for 20 minutes in water, this will remove the blood. Chop the onion as if for frying and place in heated oil. While frying, peel and grate the carrots, the onion is almost ready, add the carrots and continue sautéing, adding salt and pepper. Remove the vegetables from the pan, add oil and add the liver, stirring to simmer. At the end of cooking, add salt and pepper for a few minutes.
Place vegetables and liver on a plate.

See also: for breakfast, recipe with step-by-step photos.

Chicken liver with sauce

Products:

1 carrot and 1 onion
Liver 500 g
Salt pepper
Low-fat sour cream 200 g
Flour 2 spoons
Vegetable oil

Wash the liver, check for any remaining bile and divide it into cubes. Add a little salt and pepper. Let's leave it aside to soak.

Cut the onion and carrot into strips and sauté in heated vegetable oil for 5 minutes. In order not to waste time, heat the oil using a large container (frying pan or cauldron), dip the liver in flour and fry for several minutes. Add stewed vegetables, sour cream and a little salt, seven minutes will be enough.

Liver with soy sauce

Products:

Liver 500 g
Honey 2 spoons
Large onion
Soy sauce 4 spoons
Salt pepper
Vegetable oil

Naturally, wash the liver, check for any remaining bile, and dry with a paper towel.

Chop the onion very finely and sauté for a few minutes, add the liver, turn over and let it fry a little. Pour in the sauce, honey and spices, mix everything gently, close the lid and leave on low heat for 10 minutes.

You can serve the liver as a separate dish or with boiled rice.

Chicken liver juicy and soft in a frying pan

Products:

400 g liver
300 g low-fat sour cream
3 white onions
1 heaped spoon, flour
1 egg
¼ cup vegetable oil
Salt pepper

Chop the onion into half rings and fry until tender, remove from the pan. If necessary, add more oil and place the prepared liver in one layer. If all the liver does not fit, then we will fry it in two batches, because chicken liver is very tender, and if you put a lot in the pan, it will turn into mush when stirred. Fry on each side for 2 minutes. We fried the whole liver, return all the portions to the frying pan, add the onion to it, as if covering it, pour in sour cream, add spices. Simmer for 5-6 minutes.

Chicken liver with onions

Products:

500 g liver
4-5 bulbs
5 peppercorns
One laurel
Salt pepper
Olive oil 4-5 spoons
Dill
A piece of butter, 20 grams

We wash the liver, if there are veins, remove it, heat the frying pan over high heat and add the liver without oil. Using kitchen tongs, turn each piece over when it changes color. The liver is fried, pour out the oil and add a lot of coarsely chopped onion, fry for 2-3 minutes over high heat, then bring it to medium and continue cooking, it will take about 8 minutes. At the end, add spices and oil. Great for lunch with mashed potatoes.

Liver with sour cream

Products:

3 large red onions
600 g liver
200 g sour cream (preferably 15%)
100 g wheat flour
Olive
Salt pepper

Soak the liver in water for a quarter of an hour and place in a colander to drain the water. Place flour in a deep container and roll each piece of liver in it. In heated oil, fry the liver on both sides for about 3-4 minutes. Remove from the pan, add more oil if necessary and fry the diced onion in it. Now let’s put it together, pour in sour cream, salt and pepper generously. Close the lid and leave for seven minutes. When serving, sprinkle with fresh dill.

Liver with mushrooms

Products:

Onion 2 medium
Champignons 300 g
Half a kilo of chicken liver
Full-fat sour cream 5 tablespoons
Vegetable oil
Salt pepper

Wash the large mushrooms, separate them, leave the small ones whole. Chop the onion into half rings, as you like.

Wash and dry the liver from water (otherwise the oil will shoot), fry until the color changes. Throw in mushrooms with onions, salt and pepper, sour cream. Cover with a lid; if you don’t have one, you can use a plate and simmer over low heat for about ten minutes.

Chicken liver with tomatoes

Products:

3 ripe tomatoes
500 g chicken liver
1 red onion
3 tbsp. heaped spoons of flour
20 ml. olive oil
Salt pepper
Greens (parsley, cilantro, dill)

Chop the onion into strips and fry until transparent. Process the liver and roll in flour, add to the onion. Fry it on both sides until golden, add diced tomatoes, sprinkle with salt and pepper. Close the container with a lid and simmer for five minutes.

Tender liver

Products:

150 g sour cream 13%
500 g liver
1 large or 2 small onions
Salt pepper
Olive oil
dill

Cut the liver into pieces, remove the veins (if any), cut the onion into large rings. Heat the oil and fry the onion, reduce the heat and add the liver to it. Cover the container with a lid and sauté for 10-12 minutes. Open, add salt, add dill, pepper and sour cream, cook for a few more minutes.

Liver with adjika

Products:

Adjika - 1 full spoon
1 kg liver
2 white onions
3 spoons of sour cream
pepper
Butter 40 g
Vegetable oil
bunch of cilantro

Place the clean liver in a deep, thick-bottomed frying pan, add salt and add sour cream inside. Close the lid and cook for 10 minutes, the water has come out of the liver, since we salted it, and it is cooked in the yushka. Fry the onion in a small frying pan.

Time has passed, open the lid and drain all the liquid, leaving the liver, to which we add onions, adjika, fresh cilantro, pepper, and butter. Leave on low heat for 15 minutes.

We have told you many ways to cook chicken liver in a frying pan so that it turns out soft and juicy, choose the recipe you like and treat your household!