The liver is a useful product containing easily digestible protein, essential amino acids, many vitamins and microelements. To make the liver tastier, it is better to cook it with sour cream.
Clear the liver from the film, remove the large ducts. Pour cold water over the offal for an hour. Chicken and turkey livers do not need to be soaked as they have a more tender texture.
To get rid of the bitterness inherent in pork and beef liver, the product must be soaked for 2 hours in milk. After that, the liver will also become much softer.
The liver is cooked very quickly, stewed in sour cream. For this dish, you can buy pork, beef liver, poultry liver. Prepare 0.5 kg of offal, 3 onions, 250 g of sour cream, black pepper, salt, flour, vegetable oil. Cut the beef or pork liver into small slices and beat lightly.
Dip the slices in flour, fry on both sides in a skillet until golden brown. Peel and cut the onion into half rings, fry it, transfer to the liver, add sour cream, salt, pepper. If the sour cream is very thick, dilute it a little with water. After the mixture boils, reduce heat and simmer, covered, for 15-20 minutes.
Chicken liver baked in sour cream-mushroom sauce turns out to be unusually tasty. To prepare the dish you will need: 1 kg of chicken liver, 3 onions, 500 g of sour cream, 150-200 g of mushrooms, 2 tbsp. flour, 2 tbsp. bread crumbs, salt, pepper, vegetable oil. Peel and cut the onion into half rings, fry them in oil. Cut the prepared chicken liver into small pieces and roll them in flour. Fry the product in another skillet for 6-7 minutes.
In the pan where the onions were cooked, fry the mushrooms, add sour cream. Season with pepper, salt, stir and simmer until boiling. Instead of mushrooms, you can add tomato sauce or a piece of grated cheese to sour cream. Place the pieces of liver in a baking dish, season with salt, pepper and fried onions. Pour the sauce over the dish, sprinkle with breadcrumbs and place in an oven preheated to 220 ° C for 20 minutes.
To prepare the liver in sour cream and wine, you will need the following products: 0.7 kg of liver (any), 150 g of bacon, 3 onions, 200 ml of dry red wine, 100 g of sour cream, vegetable oil, pepper, salt. Cut the liver into medium-sized pieces, fry them a little on both sides in a skillet. Transfer it to another skillet, cover with wine and simmer for about 10 minutes. In the oil left in the skillet after cooking the liver, fry the bacon slices and the onion, cut into half rings. Put bacon and onion on the liver layer, pour over sour cream, sprinkle with salt, pepper and simmer all together for 5-7 minutes.
For a side dish for the liver, you can cook mashed potatoes, boiled rice, buckwheat porridge.
To cook the liver in Wroclaw style sour cream, prepare 500 g of beef liver, 2 onions, 200 ml of sour cream, 5 potatoes, 50 ml of dry white wine, 1 tbsp. a spoonful of flour, pepper, salt, green onions, a pinch of thyme and coriander. Peel the potatoes, cut them into thin slices, fry until dark golden brown, salt.
Cut the beef liver into cubes, sprinkle with salt, pepper, fry in a pan with hot oil. After a few minutes, add the sliced onion into rings. Place the lid on the skillet and simmer for 10 minutes. Mix sour cream with flour, wine, herbs and add to the liver in small portions, stirring all the time. Cook the dish over low heat, covered, for 10-15 minutes. At the end of cooking, put some of the finely chopped green onions in the pan, and leave the rest to decorate the dish.
