The liver is an excellent source of vitamins, minerals, amino acids, including folic acid. Folic acid is essential for the development of the immune system and the hematopoietic system and is of particular importance for full intrauterine development. Therefore, the liver is good for expectant and nursing mothers. Usually the liver is cooked in sour cream. It gives the dish softness and relieves the liver of bitterness.
It is necessary
-
- 0.5 kg chicken or beef liver,
- 1 large carrot
- 3 onions,
- 4 tablespoons 25-30% sour cream,
- salt,
- pepper.
Instructions
Step 1
Flush the liver thoroughly. Better yet, soak it in water for an hour. Clear the films and bile ducts from the liver. Cut into small cubes or sticks. Season with salt and pepper, let sit for about 5 minutes.
Step 2
While the liver is resting, prepare the onions and carrots. Cut the onion into rings or half rings. Fry. When the onions are golden brown, add the carrots to the skillet. Pre-grate it on a coarse grater. Simmer the onions and carrots until the carrots produce juice.
Step 3
Dip the pieces of liver in flour, fry in a pan in vegetable oil until a crust forms. Add onions and carrots to the liver. Cover the pan with a lid. Simmer over low heat for 15 minutes. If there is not enough juice from vegetables for stewing, add water. It is important that the liver does not burn.
Step 4
After 15 minutes, add sour cream to the dish. Better to take 25-30% sour cream. Rustic homemade sour cream is perfect for cooking. You can take store sour cream, but also with a high percentage of fat. Simmer the liver with vegetables in sour cream for another 10 minutes over low heat. Do not overexpose the dish over the fire. The liver can become stiff and lose its taste.
Step 5
The dish is almost ready. Check it for the amount of salt. Do not forget to salt the liver before cooking. Salt the dish to your liking.
Step 6
Serve hot. The liver in sour cream goes well with boiled potatoes or buckwheat porridge. Put the dish on plates, garnish with fresh herbs.
