Liver is the insides of poultry and agricultural animals suitable for food. This includes liver, lungs, kidneys, heart, diaphragm and trachea. All of them are widely used in cooking and, with proper processing, serve as the basis for delicious pates, boiler, soups, pastries for baking and other sizes. In today's material, the most interesting recipes for dishes from the line are collected.

Rassetnik

This is a well-known dish of Slavic cuisine, which appeared in Russia in the XV century. Today it is prepared in several different recipes, but many mistresses still prefer the classical option. To cook a traditional brideller, you will need:

• 435 g of pork kidneys.
• 55 g of pearl cereals.
• 150 ml brine.
• 2 potato tuber.
• 2 salted cucumbers.
• 1 Owka head.
• 1 carrot.

Preparing this first dish from pork lever long enough. Therefore, it is better to start the process when you have free time. Washing kidneys are separated from all extra and boiled, without forgetting to merge the first broth. When they are ready, they are cooled, cut into cubes and laid out on a plate. At the next stage in a saucepan, filled with 2.5 liters of clean water, pearls are poured, roasted on a dry frying pan, and boil within half an hour. After an indicated time, kidneys and slices of potatoes are added to the cereal. All this is alternately complemented by pacashed vegetables, grated cucumbers and brine, and then bring to readiness and served to dinner.

Cutlets

This tasty dish from the pork lyver will be an excellent addition to any sidebar and will help refresh the usual diet. To prepare it in your own kitchen, you will need:

• 400 g of pork liver.
• 300 g of the heart.
• 130 g of lung.
• 130 g of a fatal fresh sala.
• 200 g of ordinary wheat flour.
• 1 Little onion head.
• 5 garlic teeth.
• 1 Small carrot.
• 2 eggs.
• 3 tbsp. l. thick neclicate sour cream.
• Kitchen salt, riming pepper and lean oil.

Sliding offal cuts are cut by large pieces and soaked in cold water for a couple of hours. After an indicated time, they are passed through the meat grinder together with the bacter and vegetables. The resulting mass is complemented by raw eggs, sour cream, salt, spices and flour, and then smeared intensely. The minced half-hour minced meter is kept at room temperature, portions are laid out in a red-hot frying pan and fry in a small amount of refined lean oil. Served them with rice, buckwheat, potato mashed potatoes or any other suitable garnish.

Kuchmachi

This traditional Georgian dish from the line is tremendous with the connoisseurs of oriental cuisine. It is a very interesting combination of bird grooves, spices and grenades. To submit it to a family dinner, you will need:

• 300 g of chicken liver.
• 300 g of hearts.
• 300 g of ventricles.
• 400 ml of pomegranate juice.
• 4 onions heads.
• 4 garlic teeth.
• 2 pods of burning pepper.
• 1 handy of pomegranate grains.
• Kitchen salt, lean oil, greens and hops-Sunnels.

This is one of the simplest recipes. Photo of the dishes from the lever can be viewed slightly higher, and now we'll figure it out, in which sequence it is prepared by Georgian chefs. The washed offal cuts are cut into small pieces and fried in heated vegetable oil. When they are twisted, they are poured half a pomegranate juice and tomatov on a weak heat within a quarter of an hour. Upon expiration of the agreed time, pre-spasred onions, salt and spices add to the common frying pan. After a couple of minutes, all this is complemented by garlic, burning pepper and juice residues. After another quarter of an hour, the finished dish sprinkled with chopped greens and grenade grains.

Roast Muffle

The dish of the lever, made according to the following procedure, is obtained very fragrant and tasty. It is equally harmoniously combined with porridge, pasta, potatoes and just a piece of fresh bread. To check it on your own experience, you will need:

• 1 kg of bathers (heart, kidneys, liver and lungs).
• 3 onion heads.
• 2 tbsp. l. Hvel-Sunneli.
• Salt, ground pepper and lean oil.

This is one of the simplest dishes. Bariums Liver are cleaned from all unnecessary, washed thoroughly, dry, cut and laid out into deep containers. Salt, spices and chopped onions are poured there. All this is covered with a lid and leave for three hours in any cool place. Upon completion of the designated time, the louds are wrapped in foil and baked at moderate temperatures within twenty-five minutes.

Hepatic pancakes

Ruddy and very fragrant pancakes from groats can safely qualify for the title of most popular dishes from the line. They enjoy the same love and large, and small consumers and, if desired, will become an excellent substitute for dinner. To fry them yourself and your loved ones, you will need:

• 600 g of beef liver.
• 1 Owka head.
• 1 egg.
• 2 tbsp. l. ordinary flour.
• Kitchen salt, water and lean oil.

The washed liver is boiled in boiling water, cool and passed through the meat grinder together with twisted onions. The resulting mass is complemented by flour, egg and salt, and then stirred and the portions are laid out into the heated lubricated frying pan. Twisted pancakes are short-circuited under the lid and served with sour cream.

Liver paste

This gentle and satisfying dish of the lever is characterized by a homogeneous cream-like texture and will become an excellent replacement for store analogues. It can be a masked for buckets or fillers for tartlets. To cook it at home, you will need:

• 100 g smobts.
• 100 g of butter.
• 1 kg of pork liver.
• 3 onion heads.
• 1 laurel leaf.
• Salt, fresh dill and ground pepper.

The liver is soaked in cold water, cut into small pieces and roasted in half of the existing smalt. After a quarter of an hour, the contents of the frying pan are seasoned with a laurel, salt and spices and are preparing ten more minutes. Upon expiration of the designated time to the liver, chopped onions, spasserved in the remaining smaltsy. All this moves to readiness, combine with greens and butter, cool and processed by a blender. Store pate on the shelf of the refrigerator in a hermetically closed container.

Pancakes with filling

This satisfying and beautiful dish from the line can be prepared specifically for the family holiday. To do this, you will need:

• 300 g boiled pork liver.
• 1 cup of kefir of any fatness.
• 1 cup of bakery flour.
• ½ Cups boiling water.
• 1 egg.
• 2 onions heads.
• 1 tbsp. l. Sahara.
• 1.5 tbsp. l. Salt.
• ¼ h. L. soda.
• Lean oil.

First you need to do pancakes. For their preparation, the egg is connected with kefir, salt, sugar and flour. The resulting mass is bred by steep boiling water, in which the soda was previously dissolved. Everything is well stirred, portions are poured into a washed pan and thin pancakes are fried. Each of them is filled with a filling with a crushed boiled liver connected to a packed onion and spices, and then wrapped with a tube or envelope and served to the table, pre-having a habitant in a pan.

Vareniki

This is a simple, but very tasty dish of bits and dough will definitely like the lovers of traditional Ukrainian cuisine. It is equally suitable for children, and for an adult menu, and therefore they can be destroyed to feed the family. To prepare it at home, you will need:

• 350 g of gides.
• 2.5 cups of bakery flour.
• 1 cup of kefir of any fatness.
• 1 egg.
• 1 Owka head.
• Salt, pepper, water and lean oil.

At first, you need to do the test, which will later become the basis for dumplings. Sliced \u200b\u200bwhipped egg is connected to a kefir, a tablespoon of vegetable oil and flour. Everyone is intensely smeared, covered with food polyethylene and long maintained in the coolness. Literally in a quarter of an hour, the dough is divided into parts, roll over with a thin layer and cut into circles. Each of them is filled with grooves, grinding with onions, salt and spices, are made in the form of dumplings and prepare in boiling water. Feed a ready-made dish hot, pre-irrigated by sour cream or told onion jaw. If necessary, raw dumplings can be stored in the freezer.

Liver is called internal organs of animal and birds that have food value. This, first of all, the liver is especially valuable part, as well as the heart, lungs, kidneys, stomach and donkey. Liver contains vitamins and mineral substances in a greater number than meat, they should not be neglected. Little children in a somewhat suitable liver containing vitamin D. The remaining organs also bring a certain benefit when used. In addition, artfully cooked Liver is easily appetizing.

You will need

• liver - 300 g;
• heart - 300 g;
• lightweight - 300 g;
• kidney - 200 g;
• onions - 3 mid-bulbs;
• carrots - 2 pieces;
• salt to taste;
• black pepper and spices - to taste.

Instruction

1. Prepare a filling for pies or pancakes. To do this, take the liver, heart and lungs. Boil them separately: the heart is 1.5 hours, lungs - 1 hour, and the liver is frying 10 minutes on vegetable oil. All twist on the meat grinder.

2. Cut the fine onions and soda carrots on a huge grater. Fry vegetables on vegetable oil and add to Lillour. Mix everything perfectly, pour a little broth into the mince, so that it did not crumble. Add a black pepper and all sorts of spices to taste. Machine for filling of pies ready, they are allowed to do from fresh or yeast dough, baked or fried.

3. Cook the pate from the liver. The liver is frying on vegetable oil, onions and carrots - too. All twist on the meat grinder, add spices and a little bit of cream oil for a bundle, so that the pate was allowed to smear on bread. The most appetizing pate is obtained from the beef liver, but you can cook from pork or chicken.

4. From the line you can cook sausages. Also prepare it and add crushed boiled kidneys. The kidneys before cooking you need to smoke for several hours, often changing water to remove unpleasant odor and the taste, after that cook for about an hour. Together with Liver, throw onions on the meat grinder, add raw eggs - 10 pieces, peppers and spices. Fill the folded intestine prepared intestines and boil the sausages of 30-40 minutes on a small fire, in order not to float. After that, bake them in the oven for about an hour, in advance of the punctures of the intestine by fork. It turns out delicious liven sausage.

Liver - the insides of animal and birds that are used in cooking. These include liver, kidneys, heart, diaphragm (fat grid), light and some other insides. Liver owns a high nutritional value, and the concentration of vitamin D makes it extremely suitable for children.

You will need

• For Livellular Sausage:
• 2 kg of lever (liver
• kidney
• diaphragm);
• 3 onion heads;
• 20 chicken eggs;
• 5-6 m of purified intestine;
• ground black pepper;
• spice.
• For chopped lever:
• 500 g Liver (liver
• kidney
• a heart);
• 1 l of water;
• 1.5 tbsp.l Margarine;
• 3 tbsp. l flour;
• 1 bulb;
• vinegar to taste;
• salt to taste.
• For rolls with Liver:
• 4 sheet of Armenian lavash;
• 400 g Liver (liver
• kidney
• a heart);
• 2 bulbs;
• 1 egg;
• 200 g cheese Suluguni;
• pepper.

Instruction

1. Liver Naya sausage rinse the Liver in cold running water, put in a saucepan, fill with cold water, in order to be covered with 4-5 centimeters, put on the middle fire, spray and boil until readiness.

2. Remove the Liver Skimovka from the pan, dry with paper towels (follow, so that the paper did not stick to the meat), lure a great way. Wash and clean the onions, cut the huge pieces. Skip onions and Leeter through a meat grinder if the mass turned out to be badly scrolled, a lumpy, check again.

3. Add eggs to the mince, the huge enough 10-15 pieces, small items are 15-20, alter the scrupulously, salt, pepper, add spices to taste. Wash the intestines, divide the sausages, twisting the shell. Boil in water on weak heat (opposite the shell can burst) about 40 minutes.

4. Remove out of the water, cool and dry, all sorts of sausage pinched the thin needle. Heat the oven to 150 ° C, stuck baking baking parchment and lay out sausages on it. Put in the oven, bake 2-2.5 hours at a temperature of 150 ° C.

5. Liver Rubnazypromoisoy Liver with cold running water, dry and cut into large pieces, put in a saucepan, pour with water and put on the middle fire. Sung and dare until readiness.

6. Wash and clean the bunch head, grind. Running margarine in a frying pan, pour flour through a sieve, fry until golden color, add the bow, mix and pour 1-1.5 cup of broth, stirring, stirring until the sauce thickens. Finely cut the boiled Liver or scroll on the meat grinder, mix with the sauce and fill a vinegar to taste.

7. Roules with Liver Complete Liver Cold Flowing Water, drop in salted water until ready, cool and scroll through the meat grinder. Wash, clean and finely cut the onions, warm the butter in the pan, fry the onions until golden color and interfere with the stuffing from the line, add a raw egg and blend, spend the raw egg and spend the taste.

8. Cut the cheese with thin plates. Put the Liver to Lavash, put a couple of cheese plates on top, so so that it covered every minced meat. Wrap the roll and bake in the oven for 15-20 minutes at a temperature of 150 ° C.

Tip 3: How to prepare yeast dough on sour milk

The most magnificent and soft yeast pie, pies and exclusively pancakes are obtained from sour dough. It is based on fermented milk products: kefir, prokobivash, serum, sour cream, diluted with water, or easily sour milk.

If you have skis milk, do not be discouraged. Each of the several additional ingredients will be required in order to obtain the mountain of delicious thick and plump pancakes or a baking sheet of pies soft melting.

Dough on pancakes and pancakes

Ingredients: - 1 liter of sour milk, - flour sheltered, - a teaspoon of salt, - a tablespoon of sugar, - 30 g of yeast (one third of the packs), - 2 eggs, - vegetable oil. There are a lot yeast - one bundle (11 g) It is equivalent to half the pack (50 g) of fresh. It is pancakes, like on the pies, is allowed to prepare yeast podar. The dough is mixed without eggs and oil and is exposed for twelve hours. It suits several times, hesitated and becomes more sour. For pancakes dough liquid. For the pancakes - Pusher. If there is no time on the layer, it is allowed to knead the dough immediately. At first, yeast dissolve in a small proportionate water and fit. After that, the eggs are whipped, the room temperature is poured there with sour milk, salt, flour, everything is whipped, yeast and vegetable oil (about 60 g) are added. The dough will get a little dense. When it is suitable, it is necessary to pour boiling water into it and mix (siege). After that, give it to approach and repeat the operation. Now allowed to bake pancakes, lubricating the oil pan.

Dough on patties and pies

Ingredients: - 700 g of sour milk, - 1 kilogram of flour, - 50 g of yeast, - 2 eggs, - a teaspoon of salt, - dining room - sugar, - vegetable or butter. For pies from the dough dough on sour milk, too, more classic . But allowed to use the rapid method. If the dough is preparing a lean, allowed to do with vegetable oil (120 g). If blessing, 300 g of butter cream (margarine) is added to it. Opara is done like pancakes - overnight. The unopened method is also like a pancake only the dough is much thicker. The test is needed to come out once. During this time, cook filling. After that, blind patty, wait until they are suitable on the contrary, and bake in the oven or fry in oil. The opposite before putting the pies on it, you need to lubricate with sunflower oil or margarine. Ready pies are allowed to lubricate with melted creamy oil, in order to have become softer, lifeline and longer do not worry. For pies allowed to apply different fillings: - meat; - liver and inside (Liver); - fish; - Cottage cheese; - Eggs; - Green onions; - Potatoes; - Carrots; - Cabbage Fresh either sauna; - mushrooms; - rice, buckwheat; - jumped or dried fruits. If the pies are prepared with a shrill stuffing (jumped, dried fruits), the dough is put a double share of sugar.

Sausage manufacturers often for its manufacture are applied not only meat, but also by-products, fat, Liver, vegetable and cereal additives. The sausage is prepared from beef, horseback and pork, and sausage stuffing is wrapped in guts of animal or special shells. But in order not to doubt the quality of this product, it is great to prepare himself, say, from the chicken.

You will need

• 2 kg of chicken thighs;
• 1 tsp. black hammer pepper;
• 12 cloves of garlic;
• 1 tsp. seasoning for the chicken;
• 30 g gelatin;
• 4 tbsp. mayonnaise;
• Food film;
• foil;
• baking tray.

Instruction

1. From this number of products will be 8 small sausages. Chicken thighs wash, dry and cut meat into small cubes together with skin. Clothes of garlic clean and crush, add them together with black pepper and seasoning to meat, mix perfectly. After that, put mayonnaise and move again before the acquisition of homogeneous mass. Lastly, pour gelatin and divide the mince into several parts.

2. Each part put on the food film, turn in the form of sausages, at the ends of the nodules, so that the mass during the baking did not flow. After that, all sausages wrap in foil.

3. Share all parts of the minced meat into the baking tray and place the oven for 60 minutes warmed up to 180 ° C. Later, the finished sausages cool and put in the refrigerator for 12 hours.

4. If you wish, instead of the mayonnaise, it is permitted to use sour cream or cream, then the sausage will be softer and more tender. Some mistresses meat are not cut, but passed through the meat grinder. In order to turn out to be minor a homogeneous consistency, the ingredients are allowed to mix the mixer. The universal seasoning is able to replace a mixture of thyme, pink pepper, a chaver, rosemary, sea salt, basilica and red pepper. Also allowed to prepare seasoning from black pepper, cumin, mayoran, coriander, red and black pepper.

Note!
For the preparation of dishes are used beef, pork, calf, barracks Liver, as well as chicken, goose or turkey liver.

Useful advice
A stuffing from the line is also allowed to cook dumplings. It is necessary to soak in front of cooking and cooking them is allowed with the kidneys together. For excellent taste and smell, cook a liver with a bulb and a laurel sheet. In the filling for pies is allowed to add sharp chopped eggs.

You should start this story: "In the last decades of the last century ..." Sounds, of course, impressive! But so it was!
In the 80s and 90s, the childhood had to live today, and those who are trying to reproduce it in their kitchens with modern gadgets. Fried pies-sticks with a Liver who are deftly soldered into high paper bags, remember very many, and many do not mind eat a couple of pies right now.

Unfortunately, to buy them in hypermarkets that changed the groceries, and the establishments of the modern Fast Fad, it is impossible to search for cherished recipes in the old Soviet culinary books, dusting for new-fashioned illustrated gloss, or surf the Internet in search of descriptions of those pupbodies from childhood ... and meanwhile , Soviet gastronomy was a very fundamental industry, most of the taste monuments are captured in Gostakh! Therefore, behind the recipe for dough fried pies is best to them and contact them.

Everyone who is looking for the "same recipe" is devoted to the following text.

Ingredients

for frying:

• 600-700 ml of vegetable oil without odor

for dough for fried pies:

• 650 grams of top grade flour (permissible and flour of the first grade)
• 6 grams of instant yeast saf-moment
• 10 gr Salt
• 40 gr sugar
• 360 g of potato beam or water
• 20 grams of vegetable oil

for filling:

• 300 gr calf liver
• 300 GG Beef Light
• 300 g of pork or beef heart
• 200 grams of a bunch
• salt to taste
• 3-4 peas of fragrant and black peppers,
• 1 star cloves,
• bay leaf
• parsley spine
• small bulbs
• small carrots

Technique, inventory

• pan of 4-5 liters
• pan
• multicooker with multipowder function
• meat grinder
• breadmaker (optional)

Preparation: 4 hours. Preparation: 1 hour. Piring output: 18-20 pcs

Cooking

Big photos Little photos

Start work on the pies is best from the line. In Liver we have a lung, heart and liver. Light and heart is better to boil long on slow heat, but the liver is better to stew in a frying pan and do not overeat, otherwise it will be tough and dry.

To put thoroughly washed and cut on the pieces of light and heart, add the washed carrots, the root of parsley, a bulb with a carnation stuck into it, both types of peppers.

To fill with water. It should be remembered that the easy water is easier, so it will be understood on its level, and also for a while will swell during cooking. Therefore, water should be enough, but not too much.

Press cover with a lid and put on fire, bring to a boil, tomorrow on a small heat 2 hours after boiling. Then the sub-products salute, add a laurel, and to write on the most slow fire is still half an hour.

Pan with a fire and give a heart and cool to cool in the broth. If you comply with such a cooking technology, the filling will be very juicy.



Preparing the dough.Until the sub-products cool, knead the dough. Although the recipe and according to GOST, and the bread maker here will help it better!

Set a knife into the bread maker bowl. Pour water (or potato decoction, which will be better!), Add salt, sugar, butter, then flour and yeast.



Close the bakery cover, set the test program for 20 minutes and knead the smooth dough. Open the bread maker, remove the knife, roll the dough into the ball and leave for 3 hours for fermentation.

Obid dough every hour. To do this, it is necessary to get it out of the bowl, knead into the layer and turn it three times along, then tripled across. After three hours will be ready magnificent dough. Lush dough according to GOST - a prerequisite for the receipt of real pies with Liver.

If you knead the dough manually, then the hands will perform the role of a knife for kneading the test, everything else will be similar.



Filling. While the dough is suitable, finish cooking the filling. Clean the bulb, slip with cold water and cut large.
Wash the liver, dry the napkin, also cut into pieces.
Put the pan on fire, pour 1 tsp. Vegetable oil, lay onions under the lid, stew minutes 3-4 to transparency.
Add a liver and stew under the lid further until the liver is ready for another 8-10 minutes. Sometimes stirring.



The finished liver must be soft, without a clinker, otherwise the filling will be patched.
If a broth remained in the pan, they can adjust the density of the filling during finalizing.



Adjust the filling density: it should not be neither dry or wet.

Turn all offal and onions through a meat grinder. Stop it on salt, if necessary, add juice from the liver for the soft texture. Stuffing is ready.

Lrack.Working surface (table) and hands lubricate with vegetable oil.
Get the dough from the bowl, lay out on the table and change, release bubbles.
Separate the dough on the 4 parts, rushing it into the balls, lubricate with oil and cover with a film so as not to float.



Pour a 600 ml of vegetable oil for frying, close the lid, set the multiproduder program, 160 degrees, 16 minutes. Run the program for heating the oil.



Meanwhile, form the first batch patties. Get one quarter test, roll out on a lubricated oil table in length and a little wide to be strip. Share with an interval of 3-4 cm portions of the test strip and gently, but carefully! Turn the edges.



Knife for the dough cutting a strip on the pies, cuts thoroughly cut, slightly pulling the dough.

Too much stuffing in the pies should not stand, because the dough with frying will increase in volume and pies during frying can burst on the seam.
Pies must be neat, the dough should be easy to fasten around the fillings.



Fry Patties with Liver in a slow cooker.Once the multicooker timer, the countdown will begin, open the lid and lay the first batch of pies. After 7 minutes from the beginning of the frying, you can open the lid and turn into the oil of pies with lighter barrels. So the pies will become uniformly golden.

Prepare the next batch of pies.

At the end of the Multicooker's program, get ready-made pies on a dish and flush from excess oil with a plug.

Again to set a multicooker's program, download a new batch of pies and fry the same as the first. Since the oil is already hot, the program will start the countdown almost immediately.

Fry all the pie. One quarter of the test is just enough to form a batch of frying pies in a multicooker with a volume of 5 liters.
All patties get into the napkins and give cool to a comfortable temperature.

Be sure to flush fried patties from excess fat!

And if without multicookers and bread makers?

Instead of bread maker. For the test, drag yeast in slightly warm water with the addition of sugar, stir carefully. Flour, salt and oil Add to a bowl for kneading dough, add diluted yeast and stirred with a spatula or hand. Then the dough is then put on the skinned table with the flour and knead the hand at an average pace for 20 minutes before smoothness.

Instead of multivarka For roasting, a cast-iron stew or a frying pan with sufficiently high sides is suitable so that the oil does not splash.

Serve immediately!

In the Soviet childhood, lemonade was laid for such patts. Nowadays, manufacturers are sufficient, so buy a tier or cream soda in stylized "Soviet" bottles is quite real.

Farming is far from the first pate and drinking it with a lemonade, you can even pofoforming that there was still a delicious and almost forgotten taste in the distant past ...

Appetizing nostalging!

Start work on pastries with Liver always follows from the filling. In Liver we have lungs, heart and liver. This is if we are talking about beef and pork liver. Light and heart is better to boil long on slow heat, but the liver is better to stew in a frying pan and do not overeat, otherwise it will be tough and dry. As for the kidneys, it is better not to risk and not to use them for the filling: the preparation of their sufficient laborious (so that the unpleasant odor is not felt) and completely overlaps the concept of economy recipe. What kind of savings can we say if the kidneys need to be boiled for several hours?

Delicious and inexpensive pies with chicken battles are also obtained: hearts, ventricles, liver. It is from this filling that we will begin our review. Prepare the most delicious pies with our recipes.

Filling for pies of chicken hearts and liver

Ingredients:

• 500 grams of chicken hearts;
• 500 grams of chicken liver;
• 1 major bulb;
• 1 teaspoon ground nutmeg;
• 2 tablespoons sour cream or as many butter;
• vegetable oil for frying;

I liked this way of cooking more than others, it is faster, less dirty dishes and tasty. I usually buy packaging already neatly purified, hearts. It remains only to add some vegetable oil to the pan and put peeled and washed hearts. Chicken hearts, when heated, highlight a lot of fluid, so prepare them approximately 5 minutes on medium heat, without covering the lid. Chicken liver Check that the gallbladder does not get caught, large pieces cut into half and add to the hearts, mix. Then chicken offal (liver and hearts) extinguish 5-7 minutes. When they decrease in volume, salt, pepper. Add ground nutmeg, which neutralizes the smell of offal, and be sure to add 2-3 spoons of sour cream or 2 tbsp. l. Butter. They will give our filling a nice creamy taste. Stir, cover with a lid and extinguish 15-20 minutes on a small fire. Then the finished chicken liver and hearts will cool down and skip through the meat grinder. After extinguishing by the sub-products, there should be a little sauce, add it a bit into the mince, so that the mince is not dry and did not crumble. So that the minced meter is even tastier, separately on the vegetable oil, fry the finely chopped onion to the golden color and mix with minced meat.

Filling for pies made of mixture of chicken flowers

Ingredients:

• 1 kg of chicken hearts;
• sheply chicken liver;
• 1 kg of chicken ventricles;
• 1 cup of vegetable oil;
• ruffle onions;
• 1 cup liquid sour cream;
• ground nutmeg, ground black pepper and salt to taste.

Cooking:

With this stuffing will have to be tinker, but its supereconomy levels any disadvantages. I speak quite seriously: patties with such content are very cheap. Preparation of fillings Start with washing and cleaning groans from all extra: lived, films, fat. Then fry the liver, hearts and navels separately in hot oil. It is necessary to fry until golden color. Then fold all the bumbry into the saucepan, add sour cream and several water spoons, extinguish until complete readiness. Do not forget to escape to taste, as well as add spices. Welcome, pulling out from the sack of shimmer, scroll through the meat grinder. In the filling, be sure to add chopped by half rings and roasted onions. Please note: Fry onions together with guts it is impossible, because it will give a filling an unpleasant boiled taste.

Chicken Strint Patties Filling with Vegetables

Ingredients:

• 1 kg of chicken nipples (ventricles);
• 2 bulbs;
• 2 carrots;
• 1 big sweet pepper;
• flap of vegetable oil;
• salt and ground black pepper to taste.

Cooking:

In this recipe, there is no excess spices - the aroma of roasted vegetables enjoys the filling of chicken stomachs. And if you do everything right, the pies will fly with pleasure. Proper treatment of navels includes washing, removal of films and any other extraneous inclusions. Then you need to cut the ventricles with straw, fry until ready in a small amount of vegetable oil and cool under the lid. Separately fry vegetables: finely chopped onion and sweet pepper, marching carrots on a large grater. When vegetable roasted will acquire a beautiful golden color and a pleasant taste, add roasted stomachs to it, make all together together for a few minutes, cool slightly and skip the future filling through the meat grinder. Sung and pepper in taste.

Filling for Patties from Lover with Egg

Ingredients:

• the hammer line is picked up (the weight of the boiled grinding product is indicated;
• 2 chicken eggs;
• 2 bulbs;
• 2 tablespoons of refined vegetable oil;
• salt, black ground pepper to taste.

Cooking:

The proportions for the lever indicated in the recipe may be any. But for a combination with boiled eggs, I give a liver, and beef. I add a few beef heart, sometimes a piece of lung. Liver brazening until prepared in salted water with a bounte, during cooking, you can throw several pepper pepper peas in the water. From the finished line the water to merge, wait half an hour and skip the boiled offal through the meat grinder. Finely cut into the second bulb, fry in vegetable oil until golden color, mix with groundwear. Boil the eggs, quoted with cold water for better cleaning the shell, rub on the grater, mix with the rest of the filling. Salt, pee in taste - and you can start pies. By the way, the sub-products beefs are permissible to replace pork.

Filling for pies made of roasted lious minced

This filling is obtained very juicy, and no special products are necessary.

Ingredients:

• 500 grams of lung;
• 500 grams of the heart;
• 300 liver grams;
• 700 grams of the replied onion;
• 50 grams of butter;
• vegetable oil for frying onion and lever;
• salt and black ground pepper to taste.

Cooking:

Beef (as an option - pork) Liver will prepare for cooking. Be sure to promote, remove all the colors, tubes and so on. Large pieces will be cut to the middle, but it is not worth cutting in finely - the pieces of the lever in this case will turn out dry. By the way, all sub-products except liver are subject to cooking. For juicy minced mechen, the liver is better to fry with a large number of onions, thereby maintaining its entire juiciness, but first just pour the milk and leave for 30-40 minutes. In a large saucepan, we lower the pieces of light and hearts. We bring to a boil, we give to leave for about 5 minutes, drain the water. They pull out the pieces of the lever, they reveal them again, they change the water to clean (and if necessary, my pan itself) and put on the fire a second time in clean water.

As soon as the water boils, we begin to remove the foam diligently. The foam will be a lot, so take patience, in no case do not cover the pan with a lid. The result - you have to wash the stove. As soon as we remove most of the foam, the fire is reduced. Water slightly salt, throw a bay leaf, fragrant peas to taste. Cook all this is about 45 minutes - the exact time of cooking depends on the magnitude of pieces. The smaller the piece, the land he will be after cooking. It concerns meat. It is advisable to cook with large pieces and for a long time, on average fire, so as not to boil strongly.

While the lungs and heart are boiled, we can take a liver. Beef liver remove from milk, rinsed in running water. Watch the package and remove in the freezer for 15 minutes. This is done to facilitate your work while twisting the liver on the meat grinder. In warm form it will be done very hard. Onions clean, cut as a soup. Do not spare it, take exactly half the mass of minced meat. We divide the chopped onion into 2 parts.

In the pan, we pour vegetable oil, heating the frying pan. Pour the cut onion and fry until golden color. Onions during frying salt and pepper, and also gently stir for uniform roasted. In the bow, we pour the liver, mix. First, Tomis, and as soon as the juice starts to digest, be frozen slightly. The liver is very quickly prepared, so do not remember her, please. At the tenth minute after you add the liver to the bow, it can already be tried. Add salt and pepper to taste. Cover the lid and leave on fire for another minute by 3-5. Turn off the fire - a roasted liver in Luke is ready.

The readiness of the heart and lightly check the knife. The knife with ease puzzles, both.
After cooking, carefully get the heart and light of the broth in a large cup. During the slices of failure to decrease in size and become more easy. Cool, cut into small pieces and skip through the meat grinder. In the pan we pour vegetable oil, heating. Add the second part of the onion into the oil, fry until golden color. Onions during frying salt and pepper. In the roasted bow add the scrolled Liver, mix. We continue to fry for 5 minutes (do not even fry, but Tomis). In the course of frying, we pour water from the saucepan, where the sub-products were cooked, in the pan to Lillra, to add sucks. Properly cooked Liver should be light color.

In one large cup, mix 2 parts of the lever - this is a liver with a bow and a light with a heart and a bow. Those well mix and add softened butter. Stir again, trying to salt and pepper. From this number of ingredients, about three kilograms of the line is obtained, so you can arise a lot of pies.

Filling for pies and pancakes from the line with rice

Ingredients:

• 3 kg of livera mince from the previous recipe;
• 2 glasses of boiled rice, washed after cooking;
• salt and spices to taste.

Cooking:

We will not stretch the description - how to prepare a filling from the Basic Liever, you already know. Moreover, with this juicy grinding, the minced meat is perfectly combined with boiled rice. It does not matter the shape and magnitude of grains. Rice needs to be booked until readiness, then leak on the colander and rinse, then leave in the colander so that water is finally glass and it has become almost dry. Only then mix the products, so we have a huge number of very satisfying fillings. By the way, Rice with Liver is a suitable filling not only for baked or fried pies, but also for pancakes. Some hostesses add chopped green onions in such a filling, which adds a pleasant aromatic note to the taste of the roasted lever with rice.

Filling from Lover without roasting

It happens that for some reason a person cannot be fried, and the pies with Liver want. In this case, I can offer a stuffing from the line without roasting and adding fat. Sub-products preparation will also be special.

Ingredients:

• 500 grams of the heart;
• 500 grams of a pork or beef language;
• 800 liver grams;
• 3 large bulbs;
• 2 carrots;
• salt and ground black pepper to taste;
• pepper peas for cooking language and hearts.

Cooking:

Cut fat and all strangers from heart and liver, rinse language. Boil the heart along with the tongue in salted water until ready, then skip through the meat grinder. The liver extinate in milk, then rinse and exhaust with crushed vegetables and a small amount of water. For extinguishing, use the cauldron or a scenery of a suitable size. After the liver becomes soft, salt and stick it to taste, tomit on a small fire for another 10 minutes. Cool, together with vegetables and liquid, which has been released during the extinguishing process, scroll through the meat grinder. Finished liven stool salting and add spices to taste.

And from the line. Experienced hosts have their own ways to prepare a lavetled filling for home pies. Ingredients, as a rule, are selected depending on what was today in the market - pork or beef labor and their ratio varies in different ways. Further, the miracle of cooking begins: the guts are boiled, stew and fry on creamy oil, and spices and seasonings are already harmoniously combines all products to a tasty liven filling. Optionally, you can add fresh greens, boiled eggs, rice or mushrooms.

For the preparation of a lever, according to our recipe, beef guts - heart, liver and lungs. All ingredients are boiled, crushed with meat grinders, seasoned with spices and additionally stew with broth.

Required ingredients:

• 1.5 kg. beef liver;
• 1.5 kg. beef lung;
• 1 heart (about 500 g);
• 2 - 3 bulbs + 2 tbsp. spoons of vegetable oil;
• 1 cup of milk;
• 3 laurel sheets;
• salt and ground pepper to taste.

How to cook Liver correctly:

Beef liver rinse in warm running water and dry with a paper towel. Cut the liver to large pieces and immediately cut all the extra veins.

Pour the slices of liver with milk and leave for 30 to 40 minutes.

While the liver is soaked, do the rest of the battles. Leaves rinse, cut into pieces smaller, to make it more convenient to boil and remove all major trachea with a sharp knife. Heart cut in half and rinse.

Now all the prepared guts need to boil in salted water. You can boil all in one pot at once, but it is still better to take advantage of different things - it will be more convenient. So, three pans with a small amount of water are brought to a boil, salt and spread the grooves in them - in one liver, in the other more lungs and the smallest heart. Add one piece of Laurel into each pan.

By time cooking: liver cook for 20 minutes, from the moment of boiling. The heart and lungs are equipped with 1.5 hours, just from the moment of boiling, on medium heat with a lid a lid. Peno, periodically appearing during cooking, remove the spoon.

Two or three large bulbs arbitrarily cut and fry on vegetable oil until golden color. At the request of Luke you can take more and more, many cookies prefer the Raucan ratio to Lillour in proportion 1: 1 is a matter of taste. Put ready boiled losses in the cups.

Prepare a meat grinder. With pieces of boiled liver, remove the film, it is now easily moving away. Skip all the lugs and roasted onions through the meat grinder.

Ready Liver Mix your hands. The broth in which the loss was cooked, do not thump, leave a little to extinguish the lever. I will not need all the Leeter today, so I half removed the packages and frozen, you can do the same.

Put the remaining half of the line in a preheated frying pan, pour one glass of broth, add salt and ground pepper to taste and extinguish for about 15 minutes, mixing periodically. Optionally, you can add a little creamy oil into a stewed Liver.

The finished filling from the lever for pies and pancakes will cool down and proceed to baking.

If you use a frostbed Liver, then it is sure to put on a frying pan with butter with the addition of a small amount of meat broth. You can prepare concentrated briquette briquettes. It will give a gentle and pleasant taste of a liven filling.