This dish is very simple, suitable for a regular family dinner. For the first time, my roommate in the hospital treated me to this; I can’t eat much on government food:) I liked the potatoes, and the liver is completely healthy (we were both sick with anemia, liver is a good cure for it), this dish stuck with us, and I cook it from time to time.

To begin with, we take liver, you can use any liver, it’s not fundamentally important, both beef and pork will do. You need to cut it into cubes, remove all films and vessels. It is better to carry out this operation while the liver is slightly frozen. I also soak it in milk to make it softer.

We do the same with potatoes - there should be a little more of it than liver. Heat a frying pan with oil and set the liver into the water first.

Stir it, wait for it to “set”, but don’t fry it until it’s crusty.

And we throw potatoes into the company:

Fry all this splendor until ready. After a crust appears on the food, the heat can be reduced and covered with a lid.

If you wish, you can add onions to the dish, throw it in with the potatoes, but we are preparing this dish without onions, so it’s good. At the end of cooking, add salt and pepper, I also sprinkled with dried dill, and that’s it, you’re ready to eat!

Chicken liver is a valuable source of animal proteins, vitamins and microelements. The range of its beneficial effects on the human body is extremely wide. This seemingly banal by-product can cure anemia on a par with expensive medications.

What are the benefits of poultry liver?

Chicken liver contains an amount of protein comparable to the concentration in the breast. 100 grams of product contains the entire daily requirement of iron, which is very important for normal hematopoiesis and hemoglobin synthesis.

The liver contains a large amount of vitamin A, which is essential for the prevention of ophthalmic disorders.

Retinol is also useful for those whose skin is far from ideal.

The product itself is non-fat and low-calorie, so it can be included in the diet of those losing weight. Chicken “giblets” can be prepared in any way you like: fry, boil, stew in pots and bake in foil. And you can supplement the main ingredient with mushrooms, vegetables, cereals, nuts, and even sour fruits. Liver and potato stew is a surprisingly simple, economical and tasty dish. Stewed potatoes make it filling and nutritious, and the liver makes it soft and tender. By improvising with other ingredients, you can create a stunningly aromatic, appetizing and rich dish from accessible and inexpensive ingredients.

Did you know that in Korea, chicken liver is officially prescribed to patients as a medicine?

It is “prescribed” for severe chronic forms of anemia, serious vision problems, lung diseases, and also for chronic fatigue.

By the way, if you often experience stress in your professional field, be sure to include the product in your diet.

Folic acid, contained in it in optimal quantities, will help you gain strength, vigor and a positive mood, and will also provide your nervous system with effective prevention from all sorts of failures.

How to prepare the offal and what to combine it with?

The liver does not require long cooking, and becomes soft literally 15 minutes after boiling during cooking. You can check the readiness of the product by lightly piercing its surface.

If the liver is ready, a clear liquid resembling broth will ooze through the puncture.

To make the meat by-product even more tasty, it is advisable to supplement it with sauce. You can stew the stew in kefir, cream, sour cream, tomato paste or milk.

The technology for preparing stewed potatoes with chicken liver has its own specifics: it is important to maintain the proportions and distribute the time correctly so that the root vegetable has time to become soft and the meat does not dry out.

Choosing quality meat

“Correct” and high-quality chicken liver should have a uniform brown color, a smooth and clean surface without foreign inclusions. It should not contain a lot of fat, blood clots and large vessels. If the liver has been thawed frequently, it will be grayish, friable, and may even fall apart.

The orange color of the offal indicates that it has been frozen. A bitter smell and taste indicate that the meat is old or has been sitting on the counter for a long time.

Potatoes with liver in vegetable sauce

Ingredients:

• Chicken liver – 500 g;
• Potatoes – 5 medium tubers;
• Fresh carrots – 1 piece;
• Onion – 1 head;
• Garlic – 2-3 cloves;
• Pork belly (optional) – 150 g;
• Seasonings and spices - to taste.

Cooking method:

In fact, fried potatoes, either with meat, or with liver, or without any additions, are a recognized village recipe. It couldn't be easier - cut the potatoes, fry them in oil - and eat to your health! No tricks, everything is extremely simple and natural. This is not a very dietary dish, but many people like it.

Our recipe comes from the original source, but includes some nuances that have entered the dish from modern culinary culture.

Ingredients

Potatoes, ½ kg

Liver, 300 g

Onion, 1 onion (optional)

Vegetable oil, 100 ml

How to deliciously fry potatoes with liver, step-by-step recipe:

1. The selection of products is minimal, potatoes are the basis, so there are more of them. Any liver will do: chicken, pork, beef. The only difference will be in the process of cutting the liver into pieces. The best way to do this is to cut pieces for frying from beef liver, it’s really an ideal option.

2. We handle the potatoes as usual: wash the tubers, thinly remove the skin, wash them again and let the water drain. Cut into cubes or medium-sized slices - as necessary. The shape of the potato wedges does not matter; their size is more important.

Now - the first nuance. Before placing them in a hot frying pan with oil, sliced ​​potato pieces must be dried very thoroughly, dabbing almost every slice with a napkin. Then they will not stick to the bottom of the pan and will not fall apart.

Pour in a little more oil than needed for simple fried potatoes, and less than for deep frying. So, fry, turning over so that the pieces acquire a beautiful golden brown crust on all sides. Salt at the very end.

3. Let's take on the liver. Its pieces should be approximately the same size as potato pieces. They also need to be dried with a napkin before frying. The liver is fried much faster than potatoes, and it is also salted at the end. Add ground pepper along with salt.

Now both ingredients are ready. Each of them must be spread on a paper towel to remove fat - this is the second nuance.

4. Fry the onion and combine all 3 components. You can put raw onions, white or red, cutting them into thin half rings and also using them as decoration. Or you can do without the onion altogether, or put it separately, for those who wish. Usually they put some vegetables, green onions, and lettuce on the table.

Mix the potatoes and liver, shake for uniformity, and serve as a single dish.

The benefits of animal liver for humans are undeniable. After all, it contains a huge amount of important elements, such as iron, copper, etc. Moreover, all these useful elements are easily digestible, and therefore are well accepted by the human body. The liver also contains magnesium, calcium, phosphorus, zinc, vitamins, amino acids, etc. Consumption of liver helps improve vision, normalizes brain function, and helps correct vision.

Liver dishes are very popular. After all, they are easy to make and, as a rule, do not require a large number of ingredients.

Cutlets

Ingredients:
beef liver – 500 g
onions – 1-2 pcs.
medium size potatoes – 1 kg
chicken egg – 2 pcs.
wheat flour – 1 tbsp.
butter – 100 g
salt, pepper to taste

How to cook liver cutlets with potatoes:

Place the liver and onions into a meat grinder and grind into liquid mince. Alternatively, you can use a blender. Grate raw potatoes, squeeze well to remove juice and mix with minced liver.

Add eggs, flour and melted butter to them. Mix everything well, add salt and pepper. Form cutlets and start frying them on both sides.

Liver stewed with potatoes

Liver is often stewed separately from potatoes. And some chefs suggest stewing them together.

Ingredients:
chicken liver – 500 g
potatoes – 5-6 pcs.
onions – 1-2 pcs.
carrot

How to cook stewed liver with potatoes:

Rinse the liver thoroughly under running water and cut into small pieces. Heat a frying pan with oil on the fire and place the liver on it. Fry on several sides until golden brown.

Cut the potatoes into cubes and add to the liver. Add a little water. Put it on low heat to simmer. Cooking time 20-30 minutes. At this time, chop the onions and carrots; they should be added when the potatoes are half cooked.

Leave for another 10 minutes, add some salt, and serve.

Liver stewed with potatoes in the oven

If you are short on time and want to surprise your family with a delicious dish, you can bake the dish.

Ingredients:
chicken liver - 500 g
potatoes - several pieces
onions - 1 pc.
vegetable oil
salt, pepper to taste
greenery

How to cook liver with potatoes in the oven:

Peel the potatoes and cut into slices, the onion into thin half rings. Place them in a circle in a baking dish. Add washed chicken liver. You can mix it with vegetables in an artistic mess.

Sprinkle everything with oil, salt, cover with foil and place in the oven. The cooking process takes 40 minutes, the oven must be preheated to 160°C. Check the readiness of the dish, and then put it in the oven for 5 minutes to get a golden brown crust.

Sprinkle the finished dish with herbs and eat it hot.

Liver casserole with potatoes

Ingredients:

chicken liver - 500 g

mushrooms - 300 g
potatoes - 3 pcs.
onions - 1 pc.
carrots - 1 pc.
vegetable oil - 2 tbsp. spoons
boiled chicken eggs - 2 pcs.
raw chicken eggs - 5 pcs.
grated nutmeg - 0.5 teaspoon
salt, pepper - to taste

How to cook liver casserole with potatoes:

Pre-cook the potatoes and salt them. Then dry. Add raw eggs, pepper, nutmeg to it and make a puree. Then cut the onions, carrots, mushrooms. The main thing is that they are chopped finely.

Place them in a frying pan with oil and fry until golden brown - 5-7 minutes. Add the liver and fry everything until done. Take a baking sheet, grease it with oil and put some of the mashed potatoes on it.

Then place the liver and vegetables on this layer. The next layer is boiled eggs cut into slices. Cover everything with the remaining puree and spread it gently. Place in the oven until golden brown.

Offal dishes - proven recipes from Alexey Zimin!

Liver is a product that is simply necessary for the proper functioning of the body. It has a number of useful substances, minerals and trace elements. However, many people prefer to avoid liver-based foods. All this is due to the very specific and bright taste of the product. It is especially difficult to force a child to eat even a small piece of liver. But it is so necessary for the proper development and growth of children. If you don’t know how to get your child or husband to eat healthy offal, then this recipe will be a real godsend.

Chicken liver stewed with potatoes turns out so appetizing that relatives simply cannot resist tasting it. There is practically no specific taste of the product. All this is due to the fact that the ingredient is cooked in the company of potatoes, carrots and onions. The structure of the liver will also please you. The chicken by-product is tender in itself, and given that the component is stewed in a frying pan, in the end it simply melts in your mouth!

Ingredients

• Carrot – 1 pc.;
• Large potatoes – 3-4 pcs.;
• Chicken liver – 0.5 kg;
• Garlic – 1-2 cloves;
• Onions – 1 pc.;
• Vegetable oil - for frying;
• Green onions - 5-6 feathers (optional);
• Water or meat broth – 150-200 ml;
• Ground black pepper, salt - to taste.

Preparation

To begin, wash the liver thoroughly under a large stream of running water. Lightly dry each piece of product and then cut into two parts. If you don't have chicken liver, but have pork or beef liver, you can use it. Just keep in mind that the cooking time for such a product will increase slightly.

Peel and rinse the potatoes. Cut the root vegetables into large cubes. To prevent the potato pieces from darkening while the rest of the food is being prepared, fill them with cold water for a while.

Peel the carrots, rinse and chop using a coarse grater. Peel the onion, rinse, and then chop into thin half rings.

Pour a small amount of vegetable oil into the frying pan. Place the Dutch oven over medium heat. Place chopped vegetables in it. Saute them until soft and transparent.

Add pieces of chicken liver to the fried vegetables. Cook everything together, stirring occasionally, until the liquid released by the offal ceases to be colored. This procedure takes no more than 10 minutes. Add previously peeled and pressed garlic. Salt and pepper the ingredients to taste.

Place the contents of the frying pan into a deep container. Cover it with a lid and a kitchen towel on top. This will keep the food warm.

Pour another portion of vegetable oil into a clean frying pan. Fry the potato pieces in it until golden brown. Season the almost finished product with salt.

Add the liver, onions and carrots to the rosy potatoes. Pour some water or meat broth into the pan. Cover the container with a lid and simmer its contents for about 10-15 minutes over moderate heat.

Open the lid and taste the potatoes. If it is ready, then the pan can be removed from the heat. Otherwise, continue the stewing procedure until the potatoes are soft. At this point, you can adjust the taste of the dish with salt and pepper (if necessary). Sprinkle the finished stewed potatoes with chicken liver in a frying pan with finely chopped green onions (optional).

Serve the dish hot, placing it in portioned plates. The best addition to potatoes with liver would be fresh or pickled vegetables, bread and pita bread. Bon appetit!