The liver is very useful product, which must be present in the diet of everyone who cares about their health. Unfortunately, not everyone likes this by-product. And in vain! The liver contains a complete set of amino acids, folic acid, a loading dose of vitamin A, B vitamins and many others.

It should be noted that, for all its usefulness, the liver is a low-calorie product, so it must be included in the diet.

At correct preparation, the liver turns out to be very tasty and tender, and in addition to vegetables, it turns out to be a full-fledged independent and quite hearty dish... One of the most common ways culinary processing liver is frying.

As a rule, it is fried in vegetable oil or in animal fat (lard). The most suitable seasonings are allspice and black pepper, Bay leaf, hops-suneli.

More detailed description subtleties of cooking delicious liver set out below.

Pork liver with vegetables in a pan

Step-by-step recipe for cooking:

Chicken liver recipe with carrots in sour cream

Ingredients:

• chicken liver - 500 g;
• red onion - 2 pcs.;
• carrots - 1 pc.;
• sour cream - 250 ml;
• table salt;
• ground black pepper;
• nutmeg;
• spread - 2 tbsp;
• honey - 1 tablespoon

Cooking time: 40 min.

Calories per 100 g: 117.

Preparation:

1. Rinse chicken offal under running water and then dry with paper towels. Since the chicken liver is relatively small in size, we do not need to cut it;
2. Prepare the vegetables: grate the carrots and chop the onion in half rings;
3. Melt a slice of spread in a skillet, then sauté the onion until soft. After that, add carrots to the onion and continue the frying process for another 2-3 minutes;
4. In a small bowl, mix sour cream, honey and a pinch of salt, nutmeg and pepper;
5. Place the fried onions and carrots in an even layer on a small baking sheet. Spread the slices on top of the roast chicken liver... Cover it with sour cream dressing;
6. Place the baking sheet in an oven preheated to 180 ° C for 30 minutes;
7. The finished dish can be served in two ways: either stir it or in layers (just as it was cooked). Serve with mashed potatoes and fresh vegetables.

How to cook offal in a slow cooker

Ingredients for cooking:

• beef liver - 0.4 kg;
• milk - 150 ml;
• sour cream - 200 ml;
• mustard - 1 tsp;
• onion - 1 pc.;
• fresh tomatoes - 2 pcs.;
• wheat flour - 2 tablespoons;
• vegetable oil- 3 tbsp. L.;
• salt;
• black pepper.

Cooking time: 65 min.

Calories per 100 g: 142.

Beef liver stewed with vegetables in a slow cooker is prepared as follows:

1. Prepare the beef liver. If there are streaks or films on it, they must be removed. Next, the offal should be washed and cut into small random pieces;
2. Pour milk over the chopped beef liver and leave for half an hour;
3. Place 2 tablespoons in a dry multicooker bowl. flour and, turning on the "Fry" mode, fry until light golden brown. Then pour in vegetable oil and stir quickly until smooth;
4. Add the onion chopped in half rings and continue the frying process;
5. Meanwhile, grate the carrots and cut the tomatoes into wedges. Add them to the bow. Continue frying for another 3-4 minutes;
6. Then turn off the "Fry" mode, place in a bowl soaked in milk, beef liver and sour cream and mustard sauce. Season with salt to taste and season with black pepper. Stir, turn on the "Stew" mode and cook for the next 20 minutes;
7. If desired, at the end of cooking, you can sprinkle the prepared dish with chopped dill.

When preparing any kind of liver with vegetables, it is worth remembering that this offal does not like long-term heat treatment... Otherwise, it becomes "rubbery".

In order to make the liver more tender and remove light bitterness, it must be soaked in cold milk for half an hour.

In order for the liver to remain juicy, do not salt and season it with spices at the very beginning of cooking.

The fatter you use sour cream, the more tender the finished liver will be. However, remember that the nutritional value of the dish will also increase.

The liver itself is a pretty tasty nutritious product, but to make it truly delicious, I suggest cooking the liver with vegetables. Chicken liver is best for this dish, as it is more tender and soft.

Ingredients:

(Serves 4)

• 400 gr. chicken liver
• 200 gr. chicken breast(optional)
• 1 large onion
• 3 medium salad peppers
• 3 medium tomatoes
• 1/3 cup boiling water or white wine
• salt, pepper, spices
• 2-3 pcs. bay leaves
• vegetable oil

• We start cooking by preparing the liver. Chicken liver always contains a small amount of blood and not very appetizing films. Therefore, the liver must be put in some container (for example, a small saucepan) and rinsed, changing the water several times. After that, the films are cut with kitchen scissors, and the liver is divided into portions slightly smaller than a matchbox in size.
• In this recipe, I suggest using a small amount of chicken breast along with the liver. This is done for two reasons: firstly, one more exquisite flavoring touch is added to the dish, and secondly, a mixture of dark pieces of liver and light pieces of breast very decorate this dish, make it more festive. So, if you, like me, decide to use a little brisket, then it should also be cut into pieces that are slightly smaller than the pieces of liver.

• Next, chop the onion. Peel the onion and cut into half rings. The thickness of the half rings should be at least 0.5 cm. If we cut the onion thinner, it may break apart during the cooking process.

• Let's move on to the salad peppers. For the beauty of the dish, it is better to use colored salad peppers. Wash it thoroughly, remove the core and seeds, and then cut into strips.

• Pour a small amount of vegetable oil into a frying pan and fry the onion and salad peppers in it for 3-4 minutes. You can put them in a frying pan together.

• Add chopped liver and breast to the onion and pepper.

• Pour 1/3 cup boiling water or white wine into the mixture. Of course, it tastes better with wine. You don't have to worry about the presence of wine in the dish, because alcohol evaporates when heated. By the end of cooking, there will be no degrees, but the liver with gravy will acquire an exquisite refined taste.
• Salt, pepper, add bay leaves and your favorite spices. Personally, I use either hops-suneli or a set of chicken spices. After that, gently mix the contents of the pan and simmer over medium heat.

• Water added to the pan, juice from the liver, meat and vegetables in total will give quite a lot of liquid. Continue cooking until most of this gravy has boiled away. This will take approximately 7-10 minutes.
• When we see that there is very little liquid left in the pan, and the liver and meat are almost cooked, add the tomatoes cut into slices. Previously, tomatoes cannot be added, otherwise they will simply disintegrate. Then stir again and leave on fire for another 2-3 minutes.

• After these 2-3 minutes, the dish is ready. You can remove it from the heat and lay it out on plates.

• The liver with vegetables can be eaten either separately (which, in my opinion, is somewhat wasteful), or with a side dish. A lot will suit this dish as a side dish, for example, any pasta, boiled potatoes or mashed potatoes, buckwheat or millet porridge.

Chicken liver is a unique by-product that successfully combines a lot of wonderful properties. First, it contains many nutrients and thanks to them, it is able to maintain the normal functioning of the cardiovascular and nervous systems, improve metabolism, increase hemoglobin in the blood and even strengthen the immune system. Secondly, it has a very delicate consistency that literally melts in the mouth, therefore it is well suited for feeding small children, as well as sick and elderly people. Thirdly, the delicate delicate taste of chicken liver does not have specific shades that are often characteristic of offal, therefore, almost everyone, without exception, likes it. And finally, this product can be found in almost any store for a reasonable price, so chicken liver dishes are available to every family on any budget.

Liver cooked over this simple recipe, it turns out so soft and tender that it just melts in your mouth. In the process of stewing, it fully reveals its delicate natural taste, and vegetables give it extraordinary juiciness and delicate aroma... In addition, they can serve as an ideal side dish, especially for those who are losing weight and adhere to healthy way life. Be sure to try cooking chicken liver with vegetables according to this recipe, because this is not only an unusually tasty and simple dish, but also a real storehouse of useful substances!

Useful information

How to cook chicken liver with vegetables - recipe in a pan with step by step photos

INGREDIENTS:

• 800 g chicken liver
• 1 large onion
• 1 large bell pepper
• 200 g cherry tomatoes
• 3 tbsp. l. soy sauce
• 1 tbsp. l. lemon juice
• 1 tsp Sahara
• 3 tbsp. l. rast. oils
• salt, ground black pepper

COOKING METHOD:

1. In order to cook chicken liver with vegetables, first marinate the liver in advance. To do this, put in a small bowl soy sauce, freshly squeezed lemon juice and sugar. Mix all the components of the marinade thoroughly until the sugar dissolves.

2. Thoroughly rinse the chicken liver and cut into large pieces, removing visible areas of fat and connective tissue along the way.

Chicken liver - very tender and delicious offal which never tastes bitter, therefore does not require preprocessing like soaking in milk or scalding with boiling water. In addition, it does not contain a hard film and large vessels and cooks rather quickly. All these qualities make chicken liver a very convenient and easy-to-prepare product.

3. Put the liver in a bowl, pour over the marinade and mix well with your hands. Leave to marinate for 30 minutes at room temperature, but if time is running out, you can immediately proceed to heat treatment.

4. While the liver is pickling, you can start preparing a variety of vegetables. Peel the onions and cut into half rings or quarter rings.

5. Peel the bell pepper from internal partitions and seeds and cut into long thin strips.

6. Cut the cherry tomatoes into halves or quarters depending on their size. You can also use cream tomatoes instead of cherry tomatoes as they contain more pulp and less juice.

7. Heat the vegetable oil well in a frying pan, put the liver and fry it for 5 minutes, stirring occasionally.

8. Add onions, tomatoes and bell peppers to the liver, mix thoroughly and simmer under the lid for small fire within 10 minutes.

9. Salt and pepper the liver with vegetables and turn off the stove after 5 minutes.


Chicken liver stewed with various vegetables turns out to be very tender and juicy with a pleasant taste and aroma. Best served with rice, mashed potatoes or pasta though vegetable stew by themselves provide an excellent side dish. Bon Appetit!

The liver (of any pets) contains many useful substances, especially it is rich in iron compounds, which makes it very valuable dietary product... The liver cooks quickly enough, especially chicken. Stewed liver with vegetables is not difficult to cook, and besides, it is quite quick.

Choosing a good, fresh chicken liver without bile streaks.

Ingredients:

• chicken liver - about 400 g;
• onions - 1-2 pcs.;
• sweet red pepper - 1 pc.;
• garlic - 2 cloves;
• ground black pepper and other dry ground spices;
• different greens;
• vegetable oil;
• salt.

Preparation

Fry the onions, cut into quarters into rings, or save in a pan until golden brown. Add chicken liver (it is better to divide-cut each into 2-3 pieces). Pass it all together until the color changes and add the pre-prepared (cut into thin short strips) red Bell pepper... If necessary, mold 20 ml of water. Let's add some spices. Simmer under the lid, stirring occasionally, for 8-15 minutes. Season with garlic by the end of the process. Serve with any side dish, decorating with herbs. You can serve table wine.

Beef liver stewed with vegetables

Ingredients:

• beef liver - about 400 g;
• medium fat milk - about 200 ml;
• onion - 1 pc .;
• garlic - 1-2 cloves;
• dry spices;
• vegetable oil;
• salt.

Preparation

Cut the liver into pieces (slices) or strips about 2 cm thick and place in the mixture of milk with spices for at least an hour (or better for 2) so that it becomes softer and the specific smell disappears. Immediately before cooking, rinse with water.

Save the onion cut into quarters into rings in a frying pan. Add the liver to the pan. Simmer, stirring occasionally with a spatula, for 15 minutes (it is not necessary longer, otherwise it will be as hard as a rubber sole). By the end of the process, season with chopped garlic and pepper. We serve with any side dish, it is possible with boiled rice or mashed potatoes. Wine can be served red table.

Liver with vegetables is a simple, healthy and budget dish. It is ideal for those who follow their figure, because the calorie content of a ready-made meal is on average only 82 kcal per 100 grams. Below are some delicious recipes.

Stewed beef liver with vegetables - a step by step photo recipe

When beef liver is stewed in sour cream sauce with the addition of vegetables, the obvious "liver taste" disappears. The by-products are soaked in a mixture of vegetable juices and are simply transformed, approaching in taste to regular meat. Classic version lunch involves serving ready meal with boiled potatoes or thin spaghetti.

Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Ingredients

• Liver: 400-500 g
• Sour cream: 100 g
• Tomatoes: 3-4 pcs.
• Carrots: 2
• Bow: 1 pc.
• Bulgarian pepper: 1 PC.
• Salt: 1 tsp
• Flour: 2 tbsp. l.
• Vegetable oil: 80-100 g
• Water: 350 ml
• Ground black pepper: 1/3 tsp

Cooking instructions

The contents are mixed, covered and placed on slow heating. The dish is simmered with a slight boil for 40 minutes. The fire is turned off when the base component reaches the desired softness stage. The stewed beef liver is served hot, not forgetting to scoop up the sour cream and vegetable sauce. The cooled sauce will thicken, but overall the dish will remain as tasty as the hot one.

Chicken liver with vegetables

Ingredients:

• chicken liver - 350 g;
• carrots - 80 g;
• white onion - 80 g;
• zucchini - 200 g;
• sweet pepper - 100 g;
• salt - 8 g;
• sunflower oil- 30 ml.

Preparation:

1. Chop the onion at random and fry.
2. Cut the carrots into slices and place in the pan with the onion. Cover and cook for 7 minutes. Transfer vegetables to a separate plate.
3. Wash and dry the chicken liver.
4. Pour sunflower oil into a saucepan and heat it up. Arrange the liver in an even layer, lightly fry on each side (about 30 seconds).
5. Place finely chopped peppers and zucchini in a saucepan. Add onions and carrots.
6. Cover and simmer for 25 minutes. Season with salt and simmer for another 5 minutes.

Pork liver recipe cooked with vegetables

Products:

• pork liver - 300 g;
• vegetable oil - 20 ml;
• tomato - 100 g;
• onions - 2 pcs.;
• garlic - one head;
• flour - 80 g;
• carrots - 1 pc.;
• salt - 7 g;
• black peppercorns - 5 peas.

What to do:

1. Free the offal from films, remove the bile ducts and rinse thoroughly.
2. Chop the onions in half rings. Grate tomatoes and carrots. Chop the garlic finely.
3. Cut the liver into small pieces and roll them in flour.
4. Put the liver cuts into the vegetable fat preheated in a frying pan. Season with salt and pepper. Fry on each side until brown.
5. Add onions, tomatoes and garlic. Sweat for another 10 minutes.

Turkey liver stewed with vegetables

Components:

• turkey liver - 350 g;
• a mixture of fresh or frozen vegetables - 400 g;
• white onion - 40 g;
• olive oil- 20 ml;
• boiled water - 180 ml;
• salt - 12 g;
• black pepper - 8 g.

How to cook:

1. Cut the onion into rings.
2. Wash the turkey liver and cut into small pieces.
3. Blanch the vegetables in salted boiling water for about 3 minutes. After pouring cold.
4. Pour olive oil into a saucepan. Heat it up. Add liver and onion. Roast 2 minutes for high fire.
5. Add vegetables, water to a saucepan and simmer for 30 minutes.
6. Toss in salt and pepper 5 minutes before the end of braising. Mix everything.

1. Before cooking, it is advisable to soak the liver in milk for 2 hours - this will make the product tender and juicy.
2. Fry offal should be no more than 4 minutes, otherwise tender meat will be tough.
3. The first minute you need to fry over a very high heat - this will keep all the juices inside under a golden crust.
4. It is advisable to cook only from chilled, not frozen raw materials.
5. Salt is necessary at the end of cooking.
6. The liver will be softer if stewed with a pinch of sugar.