Beef liver salad. Beef liver salad. Here's how this salad is prepared

First, let's find out which liver can be used to make liver salad. Yes, from almost any one. They make beef liver salad, chicken liver salad, cod liver salad, pork liver salad, pollock liver salad. If you want to increase your hemoglobin, beef liver salad is for you. If you stock up on vitamin A, polyunsaturated fatty acids and other beneficial substances, cod liver salad is for you. Among other things, this is an undeniable delicacy! Prepare cod liver salad with egg, cod liver salad with potatoes, puff cod liver salad, cod liver salad with tomatoes, cod liver salad with rice, cod liver salad with cucumber or some other cod liver salad , there are numerous recipes for this salad, and you will understand why gourmets love liver salad so much. It is also important to serve salads beautifully; for this, look at how our chefs prepare salad with cod liver (recipe with photo). Salad with cod liver with a photo will help you prepare the salad quickly and correctly.

Another popular liver salad recipe is chicken liver salad. Chicken liver salad is a recipe that is also very profitable for economic reasons. There are many options for how to prepare this liver salad: warm salad with chicken liver, chicken liver salad with mushrooms, salad with liver and carrots, salad with liver and beans. Here is one option for how to prepare chicken liver salad. This is a layered liver salad. Fry the liver in vegetable oil, cool, and cut into strips. Lettuce leaves are placed at the bottom of the dish, then boiled eggs, liver and cucumbers are layered, the layers are coated with mayonnaise. Decorate with greens or grapes on top. As you can see, the recipe for liver salad is not particularly difficult. Liver salad recipes often use beef liver. Although, in principle, any liver salad recipe can use both beef and pork liver. For example, the same recipe for beef liver salad with carrots can also be prepared from pork liver. You'll have to tinker a little if you want to make a warm salad with liver, but it's worth it. This liver salad is a recipe that differs in that it is cooked in a frying pan; the liver is stewed with wine and vegetables. You can also prepare warm liver salad with carrots, salad with liver and mushrooms, and glutton salad with liver. You already know how to do this, and if you have any questions, we recommend that you look at liver salad recipes with photos or liver salad recipe with photos.

Beef liver is easier to digest than red meat. This product will help diversify your daily and holiday menu without spending extra money on delicacies.

Dietary offal for the holiday table

There is only 2-4% fat in the liver; the offal is considered dietary. There are only 100 kcal in 100 grams of product. The protein content reaches 18%, which allows you to create a full menu based on dishes with liver.

Beef liver contains vitamins B2 and C (the maximum amount), as well as A, D, E and K. The product is rich in magnesium, sodium, calcium and potassium, and contains iron and phosphorus. Liver is especially valued for its high concentration of vitamin A (400 grams of the product contains the monthly requirement of the vitamin).

The liver contains a significant amount of amino acids and selenium, an antioxidant that improves heart function and has a beneficial effect on blood vessels.

Salad with beef liver and carrots

Ingredients	Quantity
beef liver	- 200 g
raw carrots	- 50 g (1 medium)
bulb onions	- 50 g (1 medium onion)
vegetable oil for frying	- 20 g (1 tablespoon)
garlic	- 3 g (1 clove)
white vinegar (for marinade)	- 40 ml (2 tablespoons)
sugar (for marinade)	- 3 g (1 teaspoon)
salt (for marinade)	- 5 g (0.5 teaspoon)
water	- 100 ml (0.5 cup)
ground black pepper	- taste

Cooking time

calorie content per 100 grams

You can boil the liver and pickle fresh onions for this salad in advance, then the preparation will take no more than 20 minutes. A simple and satisfying dish will add variety to your lunch menu when you don’t want to spend a lot of time fiddling around in the kitchen.

This salad, although it contains meat, is quite light and dietary. Those who are not afraid of gaining weight can season the dish with mayonnaise or other spicy sauce.

Raw carrots in a salad add vitamins to the dish; this option is healthier. Fried carrots will give the salad a milder taste. It needs to be sautéed separately from garlic and meat.

You can diversify the taste of the dish with spices; mixtures of herbs, coriander or cumin are good options. To make the salad original and spicier, use Korean carrots instead of raw ones.

Liver salad with pickled cucumbers

Pickled cucumbers add piquancy to this version of liver salad. You can omit onions from the composition or use red sweet onions instead of onions (the taste of the dish will be softer and more delicate).

Cooking time: 1 hour.

Calorie content per 100 g: 110 kcal.

Rinse the liver, boil until soft. Remove from pan and let cool. Then slice very thinly or grate on a grater with large holes;
Wash the raw carrots, remove the skin with a knife and grate coarsely;
Peel the onion and chop into cubes;
Heat the oil, place the onion in a saucepan and sauté until translucent;
Place the carrots in the pan and simmer for up to 5 minutes;
Combine the ingredients in a serving container, season with spices and mix well.

If the salad seems too dry, you can season the dish with mayonnaise or vegetable oil.

The basic principle of preparing all warm salads: the main protein ingredient is added to the dish warmed up (or not yet cooled down after processing), the remaining products are cooled. It is the temperature contrast that gives the salad its special charm.

Cooking time: 30 minutes.

Calorie content per 100 g: 102 kcal.

Wash the beef liver, remove the films, cut into thin strips;
Heat oil over medium heat. Add the liver, fry evenly, stirring, until golden brown. Do not overcook the liver, it will be ready in 3-5 minutes;
Chop the fresh cucumber into strips;
Arugula or lettuce leaves are not cut, but torn with your fingers. Not too small pieces are better;
Place the cucumber and herbs in a bowl. Drain excess liquid from the pickled onions, add the onions to the vegetables and stir again;
Place a “pillow” of half the greens in a serving plate, and place half of the fried and still warm liver on top.

This salad is a complete and self-sufficient dish. It does not require either a side dish or a main course. There is no need to dress a warm salad. The dish turns out quite juicy due to the meat juice and oil in which the liver was formed.

Decorate the salad after placing it on a plate. You can use arugula leaves, lettuce leaves or cherry tomatoes, cut into halves.

For cooking, both ready-made pickled onions and home-cooked onions are suitable. In the latter case, add another 2-3 hours to the time of preparing the salad, during which the onions will be soaked in the marinade.

Gourmet liver and beet salad

The dish comes out tender but filling. In a variation on the salad theme, you can use turkey liver.

Cooking time: 3 hours.

Calorie content per 100 g: 129 kcal.

Wash the beets, bake in the oven or boil until soft. Remove from the water (their oven) and let cool;
Peel the red onion and cut into thin half rings. Dissolve sugar in a glass of water at room temperature and pour in lemon juice. Pour the resulting marinade over the sweet onion half rings and leave to steep;
Remove the skins from the onions and chop them in the same way as red onions. Fry until golden brown;
Wash the liver, peel and cut into strips. Place the meat in the frying pan with the onions and fry until done (5 minutes is enough). Turn off the heat and let the liver cool;
Peel the baked or boiled beets and cut into cubes;
Drain the excess marinade from the sweet onions and add the rings to the beets. Finely chop or squeeze the garlic into the beets, season the mixture with mayonnaise;
Place the cooled liver along with the butter and onion gravy over the vegetables. Stir and leave to infuse in the refrigerator for at least an hour.

To save time in the future, it is convenient to pickle a large portion of onions at once and use them as needed. Store pickled onions in a sealed glass container without draining the liquid first.

A salad option that is good to prepare in winter (it does not require seasonal products). On the New Year's table, this dish will replace traditional Olivier or vinaigrette.

Cooking time: 50 minutes.

Calorie content per 100 g: 112 kcal.

Opponents of ready-made sauces can replace store-bought mayonnaise with homemade mayonnaise or season the salad with sour cream. In this case, the dish needs to be salted to taste and your favorite spices added.

Wash the liver, remove hard parts. Boil until soft (about 40 minutes). Add a little salt to the cooking water. If desired, you can put 1 onion (peeled) and allspice (2-3 peas) into the pan - the taste of the meat will become richer;
Prepare the washed potatoes “in their jackets”;
Coarsely grate the liver, cucumbers and potatoes;
The salad is assembled in layers, taking into account the fact that the dish must be turned over before serving. Cover the bottom of a deep container with cling film (cellophane bag);
Place half of the potatoes, coat with some mayonnaise. Make sure there is enough sauce for all layers;
Cover the potatoes with half of the prepared liver, then add half of the cucumbers and herbs. Brush with sauce;
Repeat layers of potatoes and other ingredients. Use a spoon to work around the top of the salad, compacting the ingredients;
Cover the bowl with a salad plate and carefully invert. Remove the film, brush the top of the salad with mayonnaise and sprinkle with dill.

For additional decoration, you can use finely chopped walnuts; they will add an interesting flavor to the salad.

Secrets and subtleties of cooking liver

Properly processed liver does not taste bitter and turns out soft. In order not to spoil the taste of the dish, carefully choose the offal. For salads, it is better to use fresh liver that has not been frozen. The surface should be smooth, uniform dark color. Feel free to sniff the product: a sweetish smell is characteristic of fresh liver, sourness indicates “stale” meat;
Before cooking, hard films and large vessels must be removed from beef liver. The texture of the dish will be more uniform and tender. The liver is washed and immersed in warm water for 5-10 minutes. Then, on one side, the film is cut along the edge and removed from the meat with your thumb. The films are also removed from the second side. The vessels are cut out from the liver with a knife;
To soften the taste, the liver can be pre-soaked in milk for 30-40 minutes, after cutting into pieces so that the meat is better soaked. Before cooking, dry the liver with a paper towel;
Fry the liver in a hot frying pan for no more than 5 minutes. You need to salt the almost finished product. Adding salt at the very beginning, as well as frying for too long, can make the liver tough.

A dish for a festive table or for a hearty lunch - a beautiful layered salad with liver: pork, beef, chicken, turkey. Choose the best recipe option!

To prepare a delicious meat salad, you don’t have to stock up on chicken fillet or buy a piece of expensive tenderloin. Liver is quite suitable as a meat component - either chicken or turkey, or pork or beef.

In salads with liver, it is advisable to add some ingredients with a rich, bright taste: pickled or pickled cucumbers, Korean carrots or carrots with garlic, hard cheese, and make the dressing from mayonnaise. So that the taste of one product does not interrupt another, it is better to prepare the salad in puffs. You can lay out the layers in any order, but it will be tastier and more appetizing when different colors alternate, and between neutral-tasting products there is a layer of spicy carrots, pickled cucumbers or grated cheese. It is possible to serve the salad either portioned or regular, but in this case it is not recommended to make the puff salad with liver tall.

The fried liver needs to be grated or put through a meat grinder so that the liver layer is saturated with mayonnaise and the salad turns out juicy and tasty.

pork or beef liver – 200-250 g;
carrots – 1 large;
garlic – 4-5 cloves (to taste);
mayonnaise - to taste;
pickled cucumbers – 2 pcs;
egg – 2 pcs;
vegetable oil – 2 tbsp. spoons;
salt - to taste;
green onions or any greens - to decorate the salad.

Cut the liver into pieces of arbitrary shape and size. Pour oil into a frying pan, heat it well, add the liver. Salt and fry until fully cooked. The time is 5-7 minutes, depending on the size of the pieces. In this recipe, it is not so important how soft it turns out, but still try not to overcook the liver.

Transfer the fried liver to a bowl and cool.

Three carrots on a fine grater. Peel several small cloves of garlic and grate them into the carrots on the finest grater. Or press it through the garlic clove.

Mix carrots, garlic and a couple of tablespoons of mayonnaise. If necessary, add some salt. The mass should not turn out liquid; add a little mayonnaise, taking into account the fact that it will be present in each layer.

Three cooled livers on a coarse grater or once through a meat grinder with a large wire rack.

We cut the pickled cucumbers into cubes, a little larger than usual for salads. Drain off the separated brine.

Boil hard-boiled eggs in advance. Cut it in half, take out the yolks - they will be grated on a fine grater or mashed with a fork and decorated with a salad. Three whites on a coarse or fine grater.

When all the ingredients are prepared, assemble the salad. For portioned serving, you will need pie or dessert plates and a cooking ring or cut-off jars. Place the mold in the center of the plate, fill it with 2 cm of cucumber cubes. Press with a fork or masher so that the layer becomes dense and the salad holds its shape well.

Coat with mayonnaise, but a little, because... The cucumbers are juicy and the sauce drains quickly. Place the grated egg white on top and compact. Apply a mayonnaise mesh to this layer.

We spread a layer of grated liver, be sure to level it and compact it. Lubricate this layer with mayonnaise, generously covering the entire surface.

Without removing the mold, sprinkle the salad with grated egg yolk. There is no need to compact it; we leave this layer fluffy and voluminous. Carefully pull the form up and remove it. Decorate the finished salad with grated carrots and herbs. You can serve it immediately or leave it to soak for half an hour or an hour. Bon appetit!

Recipe 2: layered salad with cod liver (with photo)

Layered cod liver salad will take pride of place both on the holiday table and on the everyday table. The taste of this simple salad is amazing and so delicate that it is impossible to tear yourself away. The salad is very easy to prepare, from the usual set of products: eggs, processed cheese, garlic, and of course a jar of canned cod liver. Be sure to try it, very tasty!

cod liver - 200 g;
egg - 4 pcs.;
processed cheese - 180 g;
garlic - 1 clove;
mayonnaise - 2 tbsp. l.;
greens for serving (optional).

Recipe 3, simple: layered salad with chicken liver

Fans of liver dishes will love this wonderful layered salad. The products used for its preparation are the simplest, and the taste is very impressive.

Chicken liver – 0.5 kg.
Potatoes - 0.5 kg.
Eggs - 3 pcs.
Carrots – 0.3 kg.
Onions – 150 gr.
Pickled cucumbers – 300 gr.
Mayonnaise
Vegetable oil for frying
Salt pepper

How to prepare chicken liver salad: Let's start with potatoes. Cook it in its “uniforms” until cooked. Boil eggs and carrots. Cook chicken liver in salted water. Finely chop the onion and fry in vegetable oil until golden brown.

Now we take a dish on which we will put the salad. The first layer will be grated boiled potatoes, covered with a layer of mayonnaise.

Place a layer of fried onions on a layer of potatoes.

Then comes a layer of grated boiled carrots, seasoned with mayonnaise.

Grate the chicken liver and place it on a layer of carrots.

Place a layer of grated pickles on the liver layer and season with mayonnaise.

Sprinkle the salad with finely chopped eggs.

Finally, season the chicken liver salad with mayonnaise and put it in the refrigerator to soak for 3 hours. Decorate our puff salad with chicken liver with herbs and serve.

Recipe 4: layered salad with beef liver

Layered salad with beef liver is a festive appetizer that can be served on a weekday. Thanks to mayonnaise and pickled cucumbers, the dish turns out juicy, tasty, and due to the layering, it looks colorful. All the ingredients in the salad fit together perfectly, so there is no need to remove or add anything.

To create a dish according to the recipe, you must first boil beef liver, chicken eggs and carrots in separate saucepans and stewpans, and then cool them, since only cold ingredients are chopped into the salad. If you don’t have green onions, you can pickle regular onions in vinegar, after cutting them into small cubes. Pickled onions are added to the salad between a layer of boiled liver and pickles.

To form one serving of the dish, use a cooking ring; for several servings at once, use a circle from a springform baking dish. By the way, boiled beef liver will not taste bitter after cooking if you place it in milk 30 minutes before.

Beef liver 150 g
Pickled cucumbers 2 pcs
Carrot 1 piece
Chicken egg 2 pcs
Mayonnaise 2 tbsp.

Grind the boiled beef liver on a coarse grater, pour a pinch of salt into the container with the liver mass, and add 1 tbsp. mayonnaise and mix.

Grind salted or pickled cucumbers and boiled carrots on a fine grater. Squeeze the liquid from the cucumber mass. Peel the eggs, rinse, separate the whites from the yolks. Grind both whites and yolks on a fine grater.

Place the cooking ring on a plate, place the liver mass in it, and press down lightly.

Place a cucumber layer on the layer of liver mass. If you use pickled onions, place them between these layers.

Place chopped carrots on top of the cucumber mixture. Grease with mayonnaise.

Place a layer of chopped chicken proteins on the carrots, add salt, and grease with mayonnaise.

Garnish the salad with grated yolks, chopped, pre-washed green onions and serve.

Recipe 5: liver salad with cucumbers (step by step)

Liver salad is prepared in layers, the order of which you can change to suit your taste.

250-300 g beef liver
1 onion (70-100 g)
1 carrot (70-100 g)
170-200 g pickled or pickled cucumbers
170-200 g corn or green peas
3 eggs
2 cloves garlic
mayonnaise
cherry tomatoes and dill for garnish

We wash the liver, cut it into small pieces and boil it in salted water until tender, i.e. after boiling, cook over low heat for about 20 minutes. Then remove the liver and cool.

Grate the cooled liver on a coarse grater. In this case, all films and knots will remain on the grater and will not end up in the salad.

The liver can also be cranked in a meat grinder, but then you first need to clear it of films and cut out large vessels. Cut the peeled onion into small cubes and fry in vegetable oil until transparent.

Three carrots on a coarse grater, add to the onion and continue to fry, stirring, until the carrots are soft.

Place the grated liver and garlic, passed through a press, into the frying pan. Stir and fry for another 1-2 minutes. Let cool.

Place the cooled liver and vegetables in the first layer on a dish; the diameter of my dish is 25 cm.

Cut off a corner of a bag of mayonnaise and make a mesh out of mayonnaise.

Three cucumbers on a coarse grater and spread in a second layer.

Cut the eggs into small cubes and add corn or peas to them.

Add mayonnaise to taste, mix and spread on cucumbers.

And the fourth layer is cheese, grated on a fine grater.

We again make a mayonnaise mesh on top of the cheese and decorate the salad as desired.

The liver salad must be left in the refrigerator for several hours to soak well. Then it will be tastier, and the layers will not crumble when served.

Recipe 6: Liver puff salad with mushrooms

Be sure to try the very tasty and satisfying liver salad with mushrooms and green peas. The salad is easy to prepare, it turns out a lot and is incredibly tasty.

0.5 kg. beef or pork liver
300 gr. fresh champignons
1 large onion
1 can of green peas
½ small carrot
vegetable oil
salt and pepper to taste
mayonnaise

We wash the liver in cold water, remove all the films, cut the liver into small pieces, each piece the size of a matchbox. Soak the liver in water for 40 minutes (the liver becomes soft).

Carefully drain the water from the liver. In a well-heated frying pan, fry the liver in a small amount of vegetable oil, add salt, and place in a plate.

Wash the champignons and cut them into slices.

Grate half a small carrot.

Fry mushrooms and carrots in a small amount of vegetable oil, add salt to taste.

Beef liver salad - general principles of preparation

Those who want to improve their health and increase hemoglobin simply need to include beef liver in their diet. But eating the product in its pure form is a little boring, so you can prepare a lot of tasty and healthy dishes from it, for example, beef liver salad. There are several types of beef liver salads: hot, cold, puff pastry, or the most ordinary ones, where all the ingredients are simply mixed.

Fried and stewed vegetables (carrots and onions), bell peppers, mushrooms, green peas, pickled cucumbers, cheese, eggs and herbs go well with liver. You can experiment a little and try to combine in one dish completely incompatible products at first glance (for example, liver with grapes, oranges or apples). Beef liver salads may also contain other by-products, such as chicken liver. For dressing, mayonnaise, sour cream, a mixture of vegetable oil with mustard, lemon juice or garlic and table vinegar are most often used.

Beef liver salad - preparing food and dishes

You should start preparing beef liver salad by preparing the main ingredient. To do this, the liver should be thoroughly washed, the films removed from it and boiled. You can also stew the liver with onions or steam the offal. Cooking time for beef liver in a double boiler is about 1 hour. If you first cut the liver into small pieces, it will cook much faster. The cooled liver is cut into small cubes, sticks or strips. Vegetables are washed thoroughly, if necessary, boiled or fried in vegetable oil, then chopped.

The dish is usually served on serving plates, which can be decorated with lettuce leaves and other herbs. You will also need a deep salad bowl or bowl, a saucepan, a frying pan and a small bowl for preparing the sauce. Kitchen equipment that will also come in handy is a grater, cutting board, colander and garlic press.

Beef liver salad recipes:

Recipe 1: Beef liver salad

This tender, tasty and satisfying dish is suitable not only for any holiday, but for an ordinary lunch. Beef liver salad uses the most affordable ingredients that do not require complex preliminary preparation.

Required ingredients:

300 g beef liver;
2 onions;
Half a cup of regular rice;
2 chicken eggs;
Salt, black pepper - to taste;
Vegetable oil - 30-45 ml;
A bunch of dill;
Mayonnaise.

Cooking method:

Boil the eggs hard, add water and cool. Then we clean and grate on a coarse grater. Cook the liver in salted water until tender, cool, and grate on a medium grater. Cook the rice in salted water until tender, drain in a colander and cool. Wash and chop the dill. Peel the onion and cut into thin half rings. Fry the onion in a frying pan heated with oil until golden brown. Now let's start forming layers of beef liver salad: 1st layer - liver, 2nd layer - fried onions, mayonnaise, 3rd layer - rice and a little mayonnaise, 4th layer - finely chopped dill, 5th layer - eggs coated with mayonnaise. You can decorate the finished dish with herbs or tomato slices. It is advisable for the salad to stand in the refrigerator for several hours and soak.

Recipe 2: Beef liver and celery salad

This meat dish turns out to be very satisfying, tasty and aromatic. The salad is prepared quickly enough and is suitable for any event (holidays, arrival of guests or relatives, family dinner, etc.).

Required ingredients:

400 g beef liver;
200 g dried mushrooms;
Chicken eggs - 3 pcs.;
1 carrot;
1 onion;
1 stalk of celery;
Mayonnaise;
Salt;
Dill;
Vegetable oil - 2 tbsp. l.

Cooking method:

Rinse the liver in water, cut into small pieces and cook until tender in salted water. Soak the mushrooms in water and cook until tender. Cut the onion into thin half rings (if desired, you can pour boiling water over it to remove the bitter taste). Wash the carrots, peel them, grate them and fry them in a frying pan with vegetable oil. Boil the eggs hard, cool, peel and finely chop. Wash the celery, peel and cut into small pieces. Place liver, mushrooms, eggs, celery, carrots and onions in a bowl, season with mayonnaise and carefully mix all ingredients. Add salt to taste and decorate the dish with dill sprigs.

Recipe 3: Beef liver salad with grapes

A very tasty holiday dish that will pleasantly surprise all guests. Grapes, liver and vegetables harmonize perfectly with each other, resulting in a very interesting, aromatic snack.

Required ingredients:

Beef liver - 320 g;
2 onions;
1 medium carrot;
Dark grapes (seedless variety) - 120 g;
A bunch of green lettuce;
2 tbsp. l. butter and vegetable oil;
Ground red and black pepper - to taste;
Salt - to taste.

Cooking method:

Wash the liver, cut into small pieces and simmer over low heat until tender, adding water periodically. Salt and pepper the cooled liver. Peel the onions and carrots, cut into thin strips and fry in a frying pan with butter until golden brown, then add the liver to the vegetables and simmer all together for about five minutes. Wash the grapes thoroughly, cut each grape in half. Wash the lettuce leaves thoroughly and dry them. Place the liver with carrots and onions in a salad bowl, add grapes and season with vegetable oil. Mix all components thoroughly. Decorate the finished dish with lettuce leaves.

Recipe 4: Beef liver salad “French style”

The main ingredients of the salad are mushrooms and liver, which is why the dish turns out so satisfying and nutritious. Beef liver salad can be either a festive or an ordinary everyday dish.

Required ingredients:

250 g beef liver;
Champignons - 200 g;
1 head of onion (preferably red);
Green salad - 240 g;
Olive oil - 75 ml;
Vinegar - 40 ml;
50 g butter;
Salt and black pepper - to taste.

Cooking method:

Wash the lettuce leaves thoroughly and dry. We wash the liver and remove the films. Wash the champignons and cut into small slices. Peel the onion and cut it into half rings. Pour 30 ml of olive oil into a preheated frying pan and add butter. Fry the mushrooms until tender, stirring occasionally. Transfer the mushrooms to a bowl, and fry the liver and onions in the remaining oil. Add some salt and pepper to the pan. Whisk the remaining oil with vinegar, pepper and salt. Mix the liver, onions and mushrooms, season with the prepared sauce and place the appetizer on lettuce leaves.

Recipe 5: Beef liver salad with pickled cucumbers

The dish turns out to be spicy, aromatic and very tasty. You can safely offer this appetizer to guests or prepare a beef liver salad for a regular lunch.

Required ingredients:

Beef liver - 400 g;
3 small carrots;
Pickled cucumbers - 5 pcs.;
3 onions;
Mayonnaise;
Pepper;
Salt;
Dill;
Vegetable oil.

Cooking method:

We thoroughly wash the liver, remove the film, cook until tender, cool and cut into small cubes. Wash the carrots, peel them, grate them and simmer in vegetable oil until tender. Peel the onion, cut into half rings and fry in vegetable oil until golden brown. Cut the cucumbers into small cubes and squeeze lightly. Wash and chop the dill. Place all the ingredients in a deep salad bowl, add a little salt and pepper, season with mayonnaise and mix all the ingredients thoroughly. Beef liver salad with pickled cucumbers is ready.

Recipe 6: Warm salad with beef liver “Usadba”

Required ingredients:

60 ml soy sauce;
20 g pine nuts;
200 g beef liver;
freshly ground pepper mixture;
100 g champignons;
10 ml balsamic vinegar;
2 tomatoes;
50 ml olive oil;
30 g arugula.

Cooking method:

Rinse the liver under the tap, cut off the films and remove the ducts. Dry with a disposable towel and cut into oblong strips.

Peel, wash and dry the champignons. Chop the mushrooms into slices.

Pour oil into a frying pan, put it on the fire and heat it up. Add the liver and fry, stirring constantly, until lightly browned. Add the champignons to the liver and fry for another three minutes. Now pour in the soy sauce, stir and simmer for two minutes.

Wash and dry the arugula. Place it in a deep bowl. Add washed and sliced tomatoes to it. Place the fried liver and mushrooms here along with the juice formed during frying.

Drizzle the salad with balsamic vinegar, season with a mixture of peppers and toss. Serve the salad warm, sprinkled with pine nuts.

Recipe 7: Salad with beef liver and apples

Required ingredients:

400 g beef liver;
ground black pepper;
apple;
salt;
Bell pepper;
80 g sour cream;
3 pickled cucumbers;
50 g mayonnaise;
green onions.

Cooking method:

Rinse the liver under running water, place in a deep plate and soak in milk for half an hour to get rid of the bitter taste. Then drain the milk, scald the liver with boiling water and remove the film. Cut the liver into large pieces and boil until soft. Drain the water. Cool the liver and cut into small pieces.

Finely chop the washed green onions. Peel the apple, remove the core, and cut the pulp into cubes.

Remove the bell pepper from the stalk, remove the seeds and cut into small pieces.

Finely chop the pickled cucumbers. Place all the crushed products in a deep bowl and mix them with mayonnaise and sour cream, adding salt and seasoning with black pepper.

Recipe 8: Potato salad with beef liver

Required ingredients:

half a kilogram of beef liver;
mayonnaise packaging;
400 g potatoes;
40 g dill;
200 g pickled cucumbers;
50 g green onions.

Cooking method:

We wash and clean the liver from films. Cut out the ducts and boil in lightly salted water for half an hour, adding a peeled onion, a couple of branches of herbs, and a few peppercorns to the pan. Then drain the broth. Cool the liver and grate on a coarse grater.

Boil the potatoes in their skins, cool, remove the skins and chop them in the same way as the liver. Grate the pickled cucumbers using a fine-hole grater.

Line a deep plate with cling film and place the salad in layers:

- half boiled potatoes. Coat with mayonnaise;

- grated beef liver;

- pickled cucumbers. Crush with herbs and grease with mayonnaise.

Lay out the layers in this order again. Turn the salad onto a flat plate. Remove the plate and remove the film. Generously coat the top with mayonnaise and sprinkle with chopped dill. Decorate with chopped walnuts.

Recipe 9: Salad with beef liver and beets

Required ingredients:

four beets;
garlic;
beef liver - 300 g;
mayonnaise;
one and a half glasses of round rice;
lemon juice;
vegetable oil;
salt;
a bunch of parsley.

Cooking method:

Wash the beets thoroughly. Wrap each vegetable in foil and bake in the oven until soft. Then cool, peel and chop into small cubes.

Rinse the liver under running water, pour boiling water over it and remove the film. Remove the ducts and cut the liver into small pieces. Place the offal in heated vegetable oil and fry for two minutes until lightly browned. Cover with a lid, turn down the heat and simmer for another five minutes.

Boil the washed rice until tender, drain in a colander and rinse. Finely chop the parsley. Place all prepared products in a deep bowl. Season with salt, add lemon juice, add finely chopped garlic and stir.

Beef liver salad - secrets and useful tips from the best chefs

The main secret of preparing beef liver salad lies, of course, in properly prepared offal. If you first place the liver in a dish with milk and leave it to soak for a short time, the product will become more tender and will not lose this quality during further heat treatment. If you season the salad with sweet and sour sauce, the meat will turn out especially piquant and aromatic.