How to cook a liver with a puff. Pokrokovy recipe from photo. How to prepare a meal for the liver with sour cream

Calorie content: not shown
Cooking hour: Not specified

Pidlivu s yalovichi liver with qibulei, the recipe with the photo that we publish to you is even more savory homemade sauce for a family evening, as you can give with boiled potatoes, pasta or porridge. She herself is not an independent grass, but miraculously supplements her may be a meal. Whenever possible original taste, which is easy to replace. And all that, as in this case, the main ingredient is fresh baked yalovicha, which has a specific aroma and relish, which is warm, and dominates in sauces.

It is necessary to respect that the technology of preparation is simple, less than a sprat of processes, with which it is possible to make a newcomer. Well, it’s important, especially, that the sauce is prepared stіlki, skіlki and garnish to the new one, but it plays a great role in choosing the sauce for the evening.
Regardless of the simplicity of preparation, it is necessary to remember that the liver is such an offal, which is not only necessary to choose correctly, but to prepare, more than yogo piddavati. thermal processing, tim zhorstkіshe vin stavatime for relish.

- liver (yalovich (pig), fresh) - 300 g,
- carrot - 1 pc.,
- tsibulya-ripka - 1 pc.,
- water (broth is possible) - 200 ml.,
- sіl (marine, dribna), spices (pepper, bay leaf) - for relish,
- oliya (growing trip) - 3 tbsp. l.,
- borosno (wheat, for breading).

Recipe with photo Pokrokovo:

We clean the liver from spittle, blood clot and duct. Potim promyvaymo її i pіzhemo (yakscho є hour, soaked in milk for 20 minutes, so that hot water came out).

Dried servette and panuemo shmatka liver at the boroshni.
Cleaned tsibule shaky with pivkiltsy.
We clean the carrots, trim it on the third.

Paster the vegetables on olives until soft.

Afterwards, we sang to the veggies of the liver,

smeared with a couple of whilins, so that the streak came out.

Then add hot water or broth, spiced with spices.

Ready to eat on a slight heating to the softness of the liver.

It is recommended to pay attention to

Її you can cook, lubricate, quench, or make different salads, supi and other stravi. In this article, there are about those livers. Aja pіdlivu z thogo product to come out more fragrant, lively and savory.

Pіdlivu z pіnki

borosno;
liver - 300-350 g;
carrot - sprat pieces;
peppercorns, sіl;
greenery;
water - 550 ml;
roslin oil.

On the back of the hand, we narrate the liver roughly. Then we shakyly cleaned the cibula and carrots with small pieces. Let's sweat the cibula on olive oil. After that, we add a carrot and a little salt to the new one. Then let's add the sliced liver and lubricate until ready. Now it is diluted borosho with water at the designation of a small amount and poured summish at the frying pan. All good things are changed and added if necessary. Bring to a boil and sip on greens, pepper. Vidminna pechinkova pidliva is ready! Serve with potatoes and boiled rice.

Add liver with sour cream

You need the following ingredients for cooking:

liver - 0.7 kg;
sour cream - 160 g;
borosno;
tsibula - sprat pieces;
water - 60 g;
sil.

The liver is best not frozen, but looks fresh. For the cob, it is necessary to promit її and cut with small pieces in the form of straws. Let's put it on a frying pan cleaned and cut the cibula and brush the troch. Add a liver to the new one and cover it with a lid. Now we take sour cream and pour it into a bowl, after which we add water that strength. Everything zmіshuєmo and vlivаєmo to the liver from the cubule. With this fire, I immediately changed it and put out about 6 quills. Such a miraculous step to boiled spaghetti. Savory!

Pіdlivu z pіnki porcine

For cooking, you will need:

pork liver - 0.65 kg;
strength;
carrot - 1 piece;
bay leaf;
borosno - 2-3 tablespoons;
water - 175 ml.

For the cob, it is washed and narrated with small pieces of small size. Now we cut large carrots and shaky cubula. Because of what we can sip the liver and panuyemo in the boroshni. We put some pieces of liver on a baked frying pan and smeared until golden brown. Then we add carrots and cibula to the frying pan and quench all a couple of quills, after which we pour in water, add bay leaf, sip the sill and quench everything until ready. Served with buckwheat porridge and rice. Savory!

Pechinkova pidliva

To prepare you need:

liver of yalovich - 0.7 kg;
borosno - 300 g;
carrot - 1 piece;
water;
strength, spices.

We take a liver and cut it into shmatki. Now we’re sippin’ on a plate, we’re adding strength to it and we’re mixing it up. In a little sumish it is necessary to roll the liver pieces, after which place them on a baking pan and brush them on both sides. Ready to scrambled the liver into an okrema container. At the onset stage, we smear carrots and cibula on a frying pan and also add them to the liver. We fill it with water and put it on the fire near the pot for extinguishing. If water boils, it is necessary to change the fire and burn the liver with vegetables for 23 strands. Grava go out even lower for relish.

Cookie with sauce

Ingredients:

borosno - 3-4 tablespoons;

sour cream - 230 ml;

liver - 0.7 kg;

It is necessary to use the plіvok, then we will wash it and cut it with small pieces. Salt generously and add spices to taste. After that roll the pieces of the liver in the sum of the borosna and spices and smear them on the olives from both sides. Viklasti shmatochki liver (coated) in an okrem єmnіst. Now let's prepare the sauce. For this, you need to take a bottle of water, sour cream, a tablespoon of mayonnaise and mix everything in a saucepan. Place it on fire and bring it to a boil. If the sauce is boiled, put it in a new liver. Put out everything with a stretch of 7 strands. At the frying pan, where the liver was greased, next, grease the cibula and add it to the masi. Vidminna pidliva from the liver is ready! Serve hot.

Savory!

I'm sorry sitna strava it is easy to cook and serve with a favorite side dish - liver goulash: pork, chicken, yalovicha, with sauce or spicy.

We offer you goulash chicken liver with pidlivoyu, the recipe with the photo of Pokrokovo will help you prepare yogo for 15-20 quills.

The sauce in goulash comes out with a thick, full-bodied relish with a pleasant sourness. In order to muffle the sharpness of the tomato, in the end, until ready, add a little sour cream or tops and a pinch of zucru.

chicken liver - 400 gr;
carrot - 1 medium;
cibula - 2 small heads;
oliya roslinna - 3 tbsp. l;
tomato sauce abo tomato in wet juice- 0.5 bottles;
thick sour cream - 2-3 tbsp. spoons;
strength for relish;
black pepper or paprika - to relish;
borosno wheat - 1.5 teaspoons;
tsukor - 1 pinch;
water - 0.5 bottles.

Cooking goulash with chicken liver is recommended for other varieties of grass. The liver is smeared evenly, so it is necessary to bring it to the softness of the vegetable, and then add the liver. Otherwise, either the carrot will be deprived of the orphan, or the liver will be re-oiled. Narіzhemo for adding small cubes of cibulus, carrots in short straws.

The liver is vimiemo, you can see the excess of fat and fat. Narіzhemo small pieces of medium size.

At deep utensils (frying pans, pots, stewpans), oil is poured. With the first one, we smear the cibulus to the point of transparency, or the trochs pіdrum'yanіmo to the light gold. Dodamo the carrot, smear it three or five times, until the carrot picks up the oil and does not grow soft. Ale is not brought to full readiness.

We offer a cookie. The fire is bigger, so that it’s better to smear it її and vape it. Let's mix it up for equal roasting.

If the liver changes color, it will become orphan, seasoned with pepper or paprika and sweetly for relish. Prodovzhuєmo obsmazzhuvat, docks all sіk not vyparuєtsya. Fire can be turned on.

Tomato sauce is added not earlier than the liver is smeared. It will darken, and the characteristic smell of greased liver will appear. We mix vegetables and liver with tomato, we smear two whites, so that the taste of the tomato becomes more rich.

Sour cream zmіshuєmo with borosnoy, it can be thick and uniform masa without breasts. We dissolve with water. It is poured into a frying pan from goulash, mixed and stewed on a weak fire for about five minutes. We try it for taste, add strength and zukor (as it is necessary).

The liver will be ready until this hour, the gravy will be thicker, it will be full of relish, it will become more fragrant and appetizing. As if the gravy was too thick, add a little water, or sour cream is warmed up.

Let's serve goulash from chicken liver with some kind of garnish. Traditionally, mashed potatoes, ale with pasta, buckwheat or boiled rice will be no less tasty. Savory!

Recipe 2, pokrokovy: goulash from yalovicho liver

Goulash from the liver is a simple grass, and it’s really possible to come out more savory, and the liver is juicy and soft, but it’s more than enough to wash it, so we can’t re-smear it.

750-800 g yalovicho liver (veal and pig are also suitable)
120-150 ml of milk for soaking the liver
2 medium cibulins
2-3 chastochki chasnik
1 great licorice pepper
1 carrot, finish it off
1.5-2 tbsp. spoons tomato paste
80-100 g sour cream
5-6 art. spoon borosna
1 teaspoon Provence herbs (for bazhan)
strength, chalking pepper
5 st. a spoonful of rosemary olії

Once again: the liver comes out soft, as if we didn’t grease it.

Recipe 3: pork liver goulash (pokrokovo)

Croatian goulash is prepared with pork liver, sour cream and tomato sauce, wine and spices.

Pig's liver - 450 g
Milk - 100 ml
Cibulya - 4 pcs.
Roslinne oil
Chasnik - 1 tooth
Sour cream - 100 ml
Tomato paste - 2 tbsp. spoons
abo Tomato puree - 3 tbsp. spoons
White wine - 3 tbsp. spoons
Red pepper chalking
Spicy herbs dry
Black pepper

Purge the pig's liver, cut it with shmatki.

Pour cold milk for 30 minutes.

Clean and finely cut the cibula.

In a frying pan, heat the olive. Viklasti tsibula.

Pomishyuyuchi, smear on the middle fire the cibula until it becomes clear, stretching 5-7 strands.

Roll the liver in boroshni.

Add the liver to the dishes with a cibulia and cover 10 quills on a medium fire.

Salt.

Let's sweat the liver and keep it warm.

Mix sour cream and tomato paste.

Grate the hourglass and cut it dry.

In fat, which was left behind after obsmazhuvannya liver, pour a tablespoon of borosh. Shake it up.

Pour sumish sour cream with tomato paste. Add a clock and mix it up.

Salt, pepper, season with ground licorice pepper, spices to taste. Pour in wine and 50 ml of water. Bring to a boil, put the liver into the sauce and boil the trochs.

Transfer the liver to the bottom, put out the goulash from the liver on a weak fire under the krishkoy 5-7 strands.

You can pay, sipavshi greens that grated with syrup.

Recipe 4: goulash with yalovicho liver and pidlivoy

Yalovich's liver - 700 g
Carrot - 2 pcs.
Cibulya ripchasta - 2 pcs.
Leek cibula - 1 pc.
Tomato paste - 3 tbsp.
Mayonnaise - 3 tbsp.
Water - 500 ml
Boroshno - 3 tbsp.
Force for taste
Pepper - for relish
Spices - for relish
Roslinne oil

Prepare products. Cleanse the liver, cleanse the spit.

Cut the liver into large cubes and brush it on olive oil. If the liver becomes soft, salt and pepper. I’m ready to transfer the liver to a container, de goulash.

Carrot cut into strips.

Tsibulya - pivkiltsy.

Smear the cubula and the carrot on the olive. Ready vegetables are cooked to the liver.

Prepare a meal. For whom, brush it boroughly in a dry frying pan to a golden color, with whom it is constantly zavazhuchi, so that it doesn’t burn out.

Then add some hot water and good luck, so that there are no breasts.

Mix the tomato paste in an okrema, mix the mayonnaise. Add pivsklyanki drive and mix.

Mix the tomato sum into the frying pan and mix it up. Add spices.

Vitality pіdlivu to obsmazhenih produktіv and put on the arc a full fire for 10 quills.

Narizat cibula with kiltsy and add it to goulash, mix it up and clean it up from the fire.

Goulash from the liver is ready. Savory!

How to cook goulash with liver?

Goulash with yalovichoy liver, preparations for this recipe come out marvelously savory and savoryly brown, to add to the frying pan it is tasting viscous and appetizing podliva, yak you can vikoristovuvat like a sauce. So, dear culinary experts, read the recipe and remember it, how it is necessary to cook savory liver with stewed vegetables.

Yalovich's liver 800 grams
Cibulya ripchasta 2 pieces
Carrot 1 piece
Licorice pepper 1 piece (great)
Milk 150 ml
Borosno wheat 0.5 bottles
Sour cream 3 tablespoons
Tomato paste 1 tablespoon
Watchmaker 2-3 cloves
Oliya roslinna 3 tablespoons
dried thyme 1 teaspoon
Black pepper chalk for relish
Strength 2 teaspoons
Boiled water 100-150 ml

The main secret of the preparation of the liver is in the fact that it will help to get rid of the unacceptable bitterness. Zrobiti tse duzhe simply. Ale, the offal needs to be thawed, dried out at room temperature, and then cleaned from the spit, vessel and washed with cold water from the ford and possible blood clots that have burnt.

Wipe the clean liver with paper towels and call it with small shmatochki, bagan cubes. Put the ingredient in a large plate and pour a small amount cow's milk. Fill the liver with such a look at 30-40 quills. The milk itself should be given її tartness and crushed with additives for eating. In the meantime, while the main ingredient is brewing, you have an hour to occupy the rack.

Divide the cibulini into halves, so it is easier to clean them from the husk. Rinse the vegetable and the bottom with krizhan water and cut the halves into thin pivkiltsya.

Give the cloves of the watchmaker a lushpinny just like that, like cibulini, and then trim them with a knife, a special press, or a great grater. In a word, eat as you feel better and sound better.

Break the bell pepper into halves, remove the tail and cut the core from the bottoms. Wash the pieces of vegetables in the middle and ring, looking at the brood and on the bottom, which is sagging. Narіzhte licorice pepper with straws and sticks.

Peel the carrot from the sand that the earth has stuck to, remove the thin skin. Good, thoroughly wash the sheep, rubbing it with your hand. Dice your bright-orange beauty in cubes.

If the liver is to lie down with the milk, anger it, and place the little chicks of yalovichi near the grass with a bog and roll it in good.

In a frying pan, heat the olive and place it at the new pivkiltsy tsibuli. Lubricate them on medium fire with a stretch of 5 strands to a golden color. Before the tsibuli, add the rolls of the liver rolled in the flour, stirring the whole hour, cook another 4-5 quills. Why do you put carrots in a frying pan bell pepper, pour in boiled water, cover with a lid and stew with a stretch of 10 strands. There is no need to add fire.

Open the lid, mix all the ingredients, add the teaspoon, strength, spices, dried thyme. Put a tablespoon of sour cream and tomato paste on top. If you care for the need to add a little more water, then add it. Stir the frying pan once more and turn the lid on again, continue cooking 15 more quills. For an hour, goulash from the yalovichoy liver will reach its full readiness, you will be left with nothing more to burn and start before serving on the table.

Goulash from the yalovicho liver is served before the river until lunch time with a side dish of boiled rice, Greek or potatoes. Do not forget to carefully water the ready-to-eat weed, which is left out of the frying pan. The annual additional sauces are not needed. Enjoy coris and savory food yourself and treat your loved ones and friends. Savory!

Recipe 6: chicken liver goulash with spicy

Get ready for a short time, tk. chicken liver itself is already lower than that m'yaka. With whom, it is so savory to come out, so that you can enjoy it with your favorite garnish to bring it to you, who is not particularly willing to offal. Goulash - a wonderful choice for a recipe from the liver, as you know how to introduce it to the diet brown product. Otzhe, goulash from chicken liver with podlivoyu, and the recipe from the photo is pokrokovo rospovist, as if it were so that this grass was worthy of everyone without blame.

chicken liver - 500 gr.,
qibulya - 1 pc.,
carrot - 1 pc.,
hourglass - 2 cloves,
tomato - 3 pcs.,
greens - a small bunch,
tomato paste - 3 tbsp.
mayonnaise chi sour cream - 2 tablespoons,
strength for taste,
black chalking pepper - pinch,
oliya - for lubrication.

Wash the liver under running water, see the spitting of that judge. After that, dry it with a paper servlet and cut it with medium pieces.

Peel the carrots from the skin, wash them like straws.

Clean the cibula often, wash it and decorate it with pivkiltsy.

Cleaned the cloves of the watchmaker with straws. Vimitі tomatoes are also narіzhte, dotrimuyuchis species of the female form. The greens are spicy.

In a frying pan on olive oil, brush the liver with about 5-7 quills.

In another frying pan on olive oil, put lubricate carrots with cibulae, to bring them to clarity.

In a frying pan in the oven, I sauteed the cibula with carrots, tea leaves, tomatoes and greens.

Good zmishayte products.

Pour tomato paste, mayonnaise, salt and put spices and spices into the pan.

Pour in 150 ml of drinking water and boil. Let's change the temperature to a minimum and simmer 20 strands under the lit lid.

Serve goulash from chicken liver with a spicy, hot-looking dish with some kind of garnish.

Recipe 7: liver goulash at home

The goulash from the liver will become a good addition to any practical side dish.

Pork liver500 gr
Cibulya ripchasta 1 piece
Carrot 1 piece
Drying basil 2 pinches
Dried greens, croup and parsley 2 pinches
Black pepper chalking
Bay leaf 2-3 pcs
Boroshno3 tablespoons
Force for taste
Oliya roslinna 2 tablespoons
Tomato paste 2-3 tablespoons

Remember the pig's liver, see everything and cut it into thin slices.

Put on a frying pan with olive oil, add a cut cibula and a grated carrot. It is not enough to smear under the closed lid.

Then add 2-3 tablespoons of tomato paste and mix. Extinguish under a closed lid close to 20-25 strands. At this hour, you can add a little water to the liver, so that the liver becomes even lower.

Dilute borosno in 1.5 bottles of cold water.

Take dried basil, parsley and croup, bay leaf and black pepper.

Add all the spices to the liver, salt and pour in, stirring the rosemary near the water. Bring to a boil and soak the fire. The dish is ready.

Put a side dish on a plate, for example, boiled macaroni, and add goulash to them. Savory!

Recipe 8: Yalovichi liver goulash (from photo)

650 gr. yalovicho liver,
1-2 cibulini,
1 carrot of medium size,
1 st. a spoonful of tomato paste,
1-3 art. spoons of wheat boroshn,
bay leaf,
season,
sil.

Remember Yalovich's liver, give water to drain.

Punch the liver on small patches of zavtovshka 1.5-2 cm, lightly punch.

Cut on small cloves with a length of 3-3.5 cm and a width of 0.7-1 cm. Brush on olives.

Put the buttered pieces of liver into a small saucepan.

Pour it with water so that the water barely covers the liver, salt and quench on a small fire close to one year.

While the liver is being quenched, it is ready to fry: the cibula and carrots are trimmed and pastured, added to the frying 1 tbsp. a spoonful of tomato paste. After one year, we extinguish the frying in the liver and quench the whilin 12-15. Boroshno bred with cold water and added to the grilled mass at once with bay leaves and seasonings. For the bazhannya you can add a watchmaker. Extinguish whilin 10-12 until thickened.

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The liver is a unique product. Vaughn may not only have a lower taste, but bring misery to the body. Podlivu from the yalovicho liver can be prepared by the skin master. From this product, there are miracles and other things for all the motherland. Let's look at the naytsіkavіshi that delicious recipes cooking pidlivy liver.

Podliva with yalovichoy liver and vegetables

1. dish: friend

1. Ready-to-eat weight: 800 g.

1. Cooking hour:

Energetic or Kharchova value stravy:

Ingredients for cooking yalovichi liver and vegetables

Cookie - 600 g.
Roslinna Oliya - 30 g.
Cibulya - 1 head.
Carrot - 1 pc.
Water - 1.5 bottles.
Strength for taste.
Boroshno - 1 tbsp.
Tomato paste - 1 tbsp. l.

Instruction

This simple recipe is suitable for all state gifts. To prepare the herb, it is necessary to cut the liver into small pieces and lightly brush it on a strong fire in olive oil. Let's take them away for a nice plate.

Note! Implantation of the liver in the hedgehog allows for a short term to increase hemoglobin in the blood. I would recommend navit small children.

Cut the cibula with straws, and grate the carrots on the great third. Pass the vegetables in oil until they are ready. Add|Add| before them boroughly and resolutely mix.

Put into the vegetable sum the pieces of the liver, a spoonful of tomato paste, strength and spices.

Fill the future with water and pour it on a weak fire for 15 quills.

If the homeland is zagus, you can take it from the stove and serve it on the table with rice, potatoes, buckwheat or other garnish. Do not forget to decorate the grass with greenery.

Podlivu with yalovicho liver with sour cream

1. dish: friend

1. Subtype: pidlivu from the liver.

1. Number of servings at the exit: 4 servings.

1. Ready-to-eat bag: 600 g

1. Cooking hour: 30 minutes.

National cuisine, to keep the dish: Russian.

ingredients

- Cookie - 600 g.

- Roslinna Oliya - 30 g.

- Cibulya - 1 head.

- Strength for taste.

- Boroshno - 1 tbsp.

Sour cream - 1 bottle.

Instruction

Such a recipe is not such that it is worse, if you want to fight in the face of an attack, it is simply impossible. To that, it is necessary to prepare a little less for those who appreciate the savory taste, and the chi are not low in calories.

Yalovich needs to cut the liver into the same cubes. Cover the cibula with straws or pivkiltsy. Put yogo in a pan with olive oil, lay a liver for the beast.

Extinguish everything under the cover with a stretch of 10 strands on the middle fire.

Then pour sour cream into the pan, add strength, spices and pour it on the stove for 7-8 more chills.

It’s better not to add more water, but if the grass looks too thick, you can dilute it.

Note! In total, 100 g of liver prepared according to this recipe contains 5 additional norms of vitamins A and D and 1.5 additional norms of vitamin B2.

Serve a liver to a yalovich, cooked according to such a recipe, the best to boiled spaghetti. It is also pidlivu vіdmіnno pіdіyde like addition to potatoes, rice and stewed vegetables.

Podlivi with a liver: a classic recipe

1. dish: friend

1. Subtype: pidlivu from the liver.

1. The number of servings at the exit is 6 servings.

1. Ready-to-eat weight: 800 g.

1. Cooking hour: 1 year.

National cuisine, to keep the dish: Russian.

ingredients

- Cookie - 600 g.

- Roslinna Oliya - 30 g.

- Cibulya - 1 head.

- Carrot - 1 pc.

- Water - 1.5 bottles.

- Strength for taste.

- Spices - for gusto.

Boroshno - 100 g.

Instruction

In this recipe, you are blessed with simplicity. Strava comes out fresh and appetizing. The liver and vegetables save their lives of power, and the aroma cannot be expressed in words.

For cooking, prepare everything you need: cut the yalovich liver with small pieces, dice the cibula and carrots. Put a frying pan with oil on the stove.

Roll the liver in a boron and from the skin side of the troch, smear it on a strong fire. Then we'll take it to the okrema pot. In olії, smear the cubula and carrots.

Put them in a saucepan with a liver, add strength and spices. Fill the plate with water and set it to stew.

If the water is thicker, you can take the stove off the stove. For 5 minutes before tsyogo, you can add a bay leaf. The classic recipe does not have yoga, but the mild flavor of this seasoning is appropriate for a bagat, so we recommend that you treat it as a poison.

Recipe for savory mayonnaise sauce for liver

1. dish: friend

1. Subtype: pidlivu from the liver.

1. The number of servings at the exit is 6 servings.

1. Ready-to-eat weight: 800 g.

1. Cooking hour: 1 year.

National cuisine, to keep the dish: Russian.

ingredients

- Cookie - 600 g.

- Roslinna Oliya - 30 g.

- Sour cream - 2 tbsp.

- Mayonnaise - 2 tbsp. l.

- Water - 1.5 bottles.

- Strength for taste.

- Spices - for gusto.

Boroshno - 100 g.

Instruction

Clean the liver and wash it. Draw її on shmatochki. Add some strength and spices.

What to cook for lunch, it’s delicious

Stroganov's bakery - it's even more delicious! Today I will tell you that the preparation of this strain will not take a lot of time. classic recipe at the stati

40 min

210 kcal

5/5 (6)

By-products are one of the most beloved grasses of our motherland. We especially like the stray from the liver. My mother taught me how to cook. It’s a good idea to think that the liver is a primal product, which can be easily prepared. Prote I pevna, what is wrong. It’s not easy to work with different wounds, even if it’s a fire, that gassing is taken up by medical care.

Why varto cook the liver in a stroganiv way?

Tsyu Strava is often called "Beef Stroganіv". However, there is a trace of memory that, naming the rest of the grass, the name of the pasture is the same yalovicho liver.

In a different way tse duzhe delicious. Juicy is that soft liver, piquant pidlivka! I'm impressed that you deserve it best country And you will cook yoga more often. An important moment is those that the grass is getting ready to finish off the shvidko. You have less food for cooking. Otzhe, simply kazhuchi, below the ideas of the recipe from the photo biscuits with sour cream.

The main ingredient of the strain is the liver. The very same vіd її yakosі to lay the pіdbag relish of stravi. It is important to remember that the liver is more valuable product, which is guilty of obov'yazkovo buti present in the diet of a person.

In order to get the liver right, it is necessary to trim offensive rules:

It is best to choose a product for cooling rather than freezing. First, win revenge more vitamins and amino acids. In another way, sellers often freeze the product in order to steal the bad quality or the term of applicability, which is past.
As if there is erysipelas ice on the frozen liver, it means that it was defrosted and frozen again. Do not bathe such a product.
The liver is due to the mother shine and smooth surface.
The matte color of the product speaks of those who have already been lying for a long time.
The product can be equally processed by the whole volume. The veal has a bright red color, and the yalovich liver has a cherry color.
To get rid of the hassle of the veins of the liver, it is necessary to choose the right piece. At the anterior part of the liver the flow is smaller.
Obov'yazkovo sniff shmatok before buying. You are guilty licorice aroma. If you noticed a sour smell, you should be aware of the lack of freshness of the product.
When pressed on the liver, it is to blame quickly restore the shape.
On the face of it, it’s not to blame for the shortness of life. good product matima smooth zrіz.
It is best to buy a liver for the market, because in stores it is most often packaged in a container and under the stove. Tse simplifies the selection process.

How to prepare a yalovich liver according to stroganivsky, so that it will be soft.

For cooking you need:

ingredients

How to deliciously cook a yalovich liver with a sip:

Yalovich's liver needs to be well washed and cleansed from the spit. After that, її are called thin husbands about wide 1.5 cm and a dove is close to 5–7 cm.
Wash carrots and cibula. The cibula is spiced with pivkiltsy, the carrots are rubbed on the grated.
In a frying pan they heat oliya and throw a liver at her. It is necessary to brush the shmatochki with a stretch 2-3 whilin.
On the other frying pan, cibula and carrots are sauteed.
At a small place, it is necessary to mix sour cream, black pepper, cilantro, or parsley. Also, it is necessary to pour in 1 bottle of water or meat broth.
At the center of the pan from the liver they boil boroughly. Since the whole vologa has already been evacuated, you can add a little bit of olії. Step by step, stirring borosno, smear until a light brown color.
After that, pour sour cream sumish into the pan.
If the cibula and the carrot are smeared to a golden color, it is also necessary to add them to the liver.
Stew a dish with a stretch 10 whilin.