Liver Dishes

Hello. Do you like liver? Liver is one of my favorite cooking foods.

Firstly, it cooks simply and quickly. Secondly, with proper preparation, it is just very tasty.

It is believed that this product is well absorbed by the body, rich in protein, vitamins and minerals.

Therefore, I will give some tips on what needs to be done to ensure that the liver dish is not dry and hard.

How to choose the right liver

First, select the liver in the store. It should have a pleasant sweetish aroma, no damage, large vessels, the surface is elastic and smooth. It is better to take chilled pieces, rather than freezing. Pay attention to the color:

Chicken - should be brown-burgundy with a shiny surface and a sweetish aroma.

Beef - has the color of ripe cherries with red blood and notes of a sweet smell, a white film that is easily separated from the main meat.

Pork - brown, with a flat surface without spots.

Small but Healthy Secrets to Cooking the Liver

Large veins and vessels must be removed, otherwise it will affect the tenderness of the finished dish. Also, bitterness may appear from them. Here you need a sharp knife. Cut the pieces along the vessels and bile ducts.

To make it tender, cut into portions and soak in cold milk for 30-40 minutes. After that, dry it.

In order to make the liver airy and soft during frying, it is better to cut it into small pieces so that their thickness is about 1.5 centimeters.

For juiciness and softness, it must be fried in a well-heated pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be tough. Previously, each piece is desirable to dip in flour. So an appetizing crust is formed.

It is advisable to salt at the end of cooking, as the salt takes away moisture, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness, if they are added during cooking. Stew in them no more than 20 minutes.

Now we know how to choose and process the liver before cooking. It's time to do the cooking itself. I picked up for you 5 of my favorite, simple and quick recipes for cooking liver dishes at home, step by step with a photo.

Stroganoff liver classic recipe

One of the most popular recipes for this product.

  • beef liver - 500 gr.
  • sour cream - 300 gr.
  • onion - 2 pcs.
  • salt
  • pepper
  • vegetable oil

Finely chop the onion.
Cleanse the liver from fillets, cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add the liver, salt, pepper, fry on all sides.
Add sour cream, simmer for 15–20 minutes.

You can cook rice, pasta or mashed potatoes for a side dish. 5-6 servings are obtained from the specified amount of ingredients.

Souffle liver in kindergarten

Perhaps one of my favorite dishes in my childhood. And most importantly, too, no special tricks. Getting ready is quick and easy. Such soufflé can be prepared not only from beef liver, but also from any other, as well as from pork, chicken and even fish. If you have a dry minced meat, do not rush to get upset. Add milk or butter to it, stir again.

  • Beef liver - 500 gr.
  • Long loaf (white) 2-3 pieces
  • Cream - 100 gr.
  • Butter - 50 grams
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Flour - 3-5 tbsp. spoons
  • Salt to taste.

Scroll the liver, carrots and onions through a meat grinder.

Beat the eggs, then add to the liver, and pour the cream. To salt. Add flour and mix. The mass should be like a pancake.

Lubricate the baking dish (do not lubricate the silicone mold). Bake at 180 degrees for 40–45 minutes.
Readiness to check with a toothpick or match (you need to pierce the souffle, if the toothpick is dry - the souffle is ready).

Ready soufflé can be served both cold and warm. Souffle can be cut into portions or spread on bread, like a paste. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Delicious chicken liver in sour cream - a gentle and quick dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will please the whole family.

  • Chicken liver - 300 gr.
  • Sour cream - 100 gr.
  • Onion - 1 pc.
  • Vegetable oil - 2-3 tbsp. spoons
  • Salt to taste

Wash the liver, dry and cut into slices.

Finely chop the onion and fry in a skillet until transparent.

Add the liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables, because the chicken liver in sour cream turns out to be very satisfying.

Chicken liver paste - easy

Both children and adults will be happy to eat it, because it directly melts in the mouth. Making a snack is quick and easy, and if you originally decorate sandwiches or canapes, you can use them as an additional dish to the festive table.

  • Chicken liver - 800 gr.
  • Onions - 2 pcs.
  • Carrots - 1 pc.
  • Butter - 50 gr.
  • Salt to taste
  • Greens

Fry the liver in butter until the color changes. Just a couple of minutes. Remove from the pan.
Cut carrots and onions into large cubes, fry in the oil remaining after frying the liver, until the onions are transparent.
Return the liver to the pan, cover, simmer for 15 minutes over medium heat.
Using a blender, beat all the ingredients to a paste. Or grind everything in a meat grinder.
Add the finely chopped butter to the hot paste, add salt, mix and let cool in the refrigerator.
After 30 minutes you can spread the sandwiches with the resulting paste.

Pork liver cutlets with rice

Such cutlets themselves are very nutritious, and in combination with rice they are also very satisfying. With this dish you can easily feed the whole family, besides it is not necessary to cook an additional side dish.

  • Pork liver - 1 kg.
  • Onions - 2 pcs.
  • Rice - 1.5 cups
  • Salt, pepper to taste

1. Chop the onion and fry in a pan until golden brown

2. Dice the liver and pass through a meat grinder

3. Boil the rice, put it to the liver and mix

4. Add the fried onions and spices to taste, mix again

5. Put the patties like fritters and fry on both sides for 3 minutes.

Together with cutlets, it is better to serve fresh vegetables and decorate the plate with greens.

Now you know how to quickly and quickly prepare dishes from the liver and it will not be difficult for you to create a festive lunch or a quick whip. A properly cooked liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients.

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Recipes from the liver.
Recipes in the section: 91 PCS.

Chicken Liver - 500 g

Chicken Egg - 1 pc.

Sour cream - 200 ml

Curry Powder - 1 tsp

Bouillon cube - 1 pc.

Olive oil - 3 tbsp. l

  • 16
  • 152
  • Ingredients

Beef liver - 0.5 kg

Chicken eggs - 2 pcs.

Onions - 1 pc.

Ground black pepper to taste

Suneli hops - 1 tsp

  • 85
  • 126
  • Ingredients

Beef liver - 0.7 kg.

Onions - 1 pc.

Vegetable oil - 4 tbsp. l

Peppers to taste

  • 46
  • 173
  • Ingredients

Beef liver - 0.5 kg

Butter - 60 g

Onions - 1 pc.

Broth (meat or vegetable) - 300 ml.

Ground black pepper - to taste

  • 22
  • 131
  • Ingredients

Chicken liver - 1 kg

Tomato puree - 40 g

Onions - 1 head

Vegetable oil - for frying

Wheat flour - 1 tbsp

  • 9
  • 127
  • Ingredients

Beef liver - 400 g

Pepper to taste

Oil - for frying

  • 18
  • 122
  • Ingredients

Liver (chicken) - 500 g

Olive oil - 1 tbsp.

Butter - 1 tbsp

Black pepper to taste

Dried garlic to taste

Dried Dill - to taste

  • 8
  • 114
  • Ingredients

Pork liver - 500 g


Starch (potato) - 1 tbsp.

Vegetable oil (refined) - 4 tbsp.

Garlic (medium) - 2 cloves


Tomato paste - 2 tbsp.

Soy sauce - 5 tbsp.

Honey (liquid) - 2 tbsp.

  • 30
  • 181
  • Ingredients

Pork liver - 300 g

Potato - 500 g

Onions - 2 pcs.

Tomato paste - 1.5 tbsp. l

Refined sunflower oil - 60 g

Wheat flour - 2 tbsp. l

Ground black pepper - 1 pinch

Meat broth - 0.5 cups

Parsley - 8 branches

  • 7
  • 114
  • Ingredients

Beef liver - 1 kg.

Onions - 2 pcs.

Wheat flour - 2 tbsp. l

Warm boiled water - 200 ml.

Vegetable oil - 2 tbsp. l

Dill - 3 branches

Salt, ground black pepper

  • 3
  • 124
  • Ingredients

Pork liver - 600 g

Onions - 1 pc.

Ground pepper - 1/5 tsp.

Cooking oil - 2 tbsp. l

  • 8
  • 120
  • Ingredients

Chicken Liver - 400 g

Semolina - 4 tbsp. l

Onions - 100 g

Refined sunflower oil 100 ml.

Ground black pepper and salt to taste

Chicken eggs - 1 pc.

  • 3
  • 283
  • Ingredients

Korean carrot - 80 g

Pickled cucumbers - 2 pcs.

Onions - 1 pc.

Parsley - 0.5 bunch

Mayonnaise to taste

  • 8
  • 108
  • Ingredients

Potato - 1 kg

Turkey liver - 200 g

Garlic - 1 clove

Water - 200 ml + how much is needed during the quenching process

Ground black pepper to taste

Dry herbs (oregano) - to taste

  • 9
  • 98
  • Ingredients

Chicken liver - 150 g

Beans - 0.5 cups

Butter - 50 g

Spices for carrots (cinnamon here) - 1 pinch

Liver cake with zucchini and cream cheese

Not all cakes are equally healthy. Do not eat flour? And it is not necessary. Here's a healthy liver cake. For a layer, fried zucchini with carrots and onions, and then mixed with grated cream cheese. You can’t decorate the liver cake, but why not lay it down.

Skewers of turkey liver in marinade with soy sauce and cognac

Turkey liver is suitable for many dishes, including kebab. Marinade for the liver is the simplest - a mixture of soy sauce with vegetable oil. You can still add a little cognac, as we did to give the finished barbecue a special flavor. Kuso.

Fried liver in marinade with soda and egg

The recipe is very soft, juicy, but, nevertheless, well-fried beef liver, which just melts in your mouth! A crispy thin layer of special batter envelops the liver slices, preserving the richness of the liver. Cooking fried liver in batter, c.

Pressed liver for sandwiches

Pressed liver is pieces of liver (chicken, pork or beef), flavored with pork fat and carrots, pressed into a monolithic block, which is conveniently cut off with plates and laid on a sandwich. For a quick bite or breakfast, this is perfect.

Liver sausage in a slow cooker

The recipe for homemade liver sausage cooked in a slow cooker. The sausage is fragrant, soft, cut very easily, without falling apart. She is worth the effort! In order for the liver sausage to come out with the “correct” consistency, the minced pork liver.

Cheese rolls

In the recipe for liver rolls, there can be any liver (beef, pork, chicken). The main thing is that the dough for liver pancakes should be close in consistency to the dough for fritters - not thicker or thinner. The thickness of the pancakes for rolls is approximately 5 mm. Then about.

Liver sausage with buckwheat

Homemade sausage prepared only from the liver and buckwheat can be considered dietary. Despite the absence of fat in the fillers, the sausage is juicy, because broth or water is added to the sausage stuffing. In addition, natural pork belly.

Vegetable stuffed liver rolls

Liver rolls can be prepared from any liver. In this recipe, the “dough” for rolls is mixed on a beef liver. But with the same success, you can fry liver pancakes from chicken liver. Choose the filling to your liking. You can mix tv.

Turkey liver in sour cream with onions and porcini mushrooms

If you do not know how to cook a turkey liver deliciously, then this recipe will definitely come in handy. Everything is very simple. Onions and porcini mushrooms are added to the fried liver, and sour cream is added at the very end. The result is a juicy turkey liver in

Skewers of liver in bacon

Kebab from the liver in bacon is prepared infrequently, but in vain. Believe me, according to this recipe, barbecue is delicious. And cooking it is very simple. The most difficult thing is to string a liver in bacon onto skewers so that they do not fall off pieces when you rotate.

Chicken liver in milk

According to this short recipe, you can cook for dinner the most delicate liver with milk sauce. The dish is perfectly obtained from any liver: chicken, turkey, beef or pork. Cooking liver in milk quickly, and just as quickly eaten. .

Chopped beef liver pancakes

Many lovers of the liver have already tried the pancakes made from it. The dish is undoubtedly mouth-watering and tender. But the pancakes prepared according to this recipe differ from the classical version: the liver is not chopped with a meat grinder, but finely chopped with a knife.

Microwave Pork Pate

Pork liver paste in the microwave - a low-budget, physically low-cost recipe. During the heat treatment, a characteristic smell of pork liver is felt, which, at the end of the preparation of the paste, disappears and only the piquant taste of pe remains.

Liver in mustard and onion sauce

There are many ways to cook a liver. According to this recipe, onion stewed in sauce is tasty and aromatic, and the liver is soft and tender. Ready-made pork liver in mustard and onion sauce is best served in bowls or deep cups with generous gravy.

Stewed potato with liver in a multicooker

Stewed potatoes with a liver in a slow cooker turn out to be saturated in taste and aroma. It will take 1 hour to prepare, taking into account that you will boil the liver (beef or pork) in advance. Spices and greens for stewed potatoes, choose according to your taste, x.

Liver cake with cheese

Cakes for liver cake with cheese or other layers are usually fried in a pan. I propose to change the pan to the oven and bake the mass for the liver cake on a baking sheet. The only difficulty is to remove the liver cake from the baking paper, but also.

Homemade liver sausage

Homemade liver sausage, prepared according to this recipe with a photo, is not dietary, but very tasty. The thing is that in the sausage stuffing, in addition to the beef liver, I added bacon-fried fat. .

Oven of chicken liver with mushrooms in the oven

Ready liver paste with mushrooms turns out a soft creamy texture with pieces of fried chanterelles. On the cut, it remains a pale pink color. Keep this paste in the refrigerator in jars with lids. It can be served as a snack on a slice of chl.

Turkey liver with apples

Apples and liver are a classic combination that can be enriched with new flavor combinations. A fruit mix of caramelized apples and pears, tender fried liver of a bird, and fragrant golden onions are unlikely to leave you indifferent. Speed ​​ready.

Turkey liver in sour cream

Turkey liver tastes like chicken, but is considered more nutritious and satisfying. We can say that this product combines the nutritional properties of calf liver and the delicate taste of chicken liver. That is why culinary experts love her so much. Moreover.

Egg pancake liver cake

There are people who eat the liver only in this form. This recipe for liver cake with egg pancakes is dedicated to them. Shake the rest with a mustache: budget, simple, nutritious and, in the end, looks spectacular. Bon Appetit.

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. This is pretty simple.

  1. Pay attention to the appearance of the product.The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate rupture of the gallbladder of the animal, which automatically gives the liver a bitter taste.
  2. The color of the liver should not be either too light or too dark. Remember: a good beef liver has a hint of ripe cherries, pork has a reddish brown, the color of chicken liver varies from light brown to brown-red, and turkey liver is dark red.
  3. Fresh liver has a sweet, metallic aroma. Sour smell indicates that the product is spoiled.
  4. There should not be excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or frozen.

How to make a soft liver

  1. First you need to remove all the vessels, veins and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The pork liver film is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film, picking it up over the edge with a knife.
  2. Sour marinade will give extra softness to the liver. For its preparation, lemon or lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before cooking.
  3. Baking soda can also soften the liver. It is enough to sprinkle with it every piece and wait about an hour.
  4. The last way is for fans to use physical force. To make the product softer, you can simply beat it with a hammer. Just do not forget to put the liver in cellophane, otherwise it will creep.

How to make a delicious liver

  1. So that the liver, especially pork, is not bitter, you can soak it in milk, after cutting it into parts. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
  2. Instead of soaking, you can quickly boil the liver in slightly salted water. This trick should also relieve the dish of bitterness.
  3. But products with strong, pronounced aromas will help mask the specific hepatic taste. Onions, garlic, chili peppers and fragrant herbs like thyme or sage are a good choice.

How to make a juicy liver

  1. The main thing is not to overcook. To keep the liver juicy, just fry each side in a well-heated pan for 5 minutes (or less).
  2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
  3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them no more than 20 minutes.
  4. The last item on the list and during cooking will be salt. It picks up moisture, so adding it is better at the end.


Rinse the liver carefully under cold water, place in a bowl and fill with milk. It should completely cover the by-product: if the amount of milk indicated in the recipe is not enough, increase the dosage.

The liver can be soaked only during onion preparation, but it is better to complete this step in advance and let it stand for 1-2 hours.

Put half the butter in a large frying pan and melt over medium heat. Add the chopped onion rings, bring it to softness and set aside on a plate.

Put the remaining butter in the same pan. Remove the liver from milk, pat dry with paper towels and roll in a mixture of flour, salt and pepper. When the butter has melted, increase the heat and place the liver slices in a pan.

Fry the liver on both sides until golden brown. Return the onions to the pan, reduce the temperature to medium and keep the dish on the fire for a while.

The remaining cooking time depends on your preference, but still not worth it to fry the liver. It is enough that she is well browned on the outside, and remains a little pink inside.