Amazing spicy salads with liver and pickles. Salad with chicken liver and pickles Liver salad with cucumber

Beef liver is a tasty offal that is great for preparing hearty main courses or salads. There are many recipes for salads with liver, but one of the most delicious and juicy is a salad made from beef liver with pickles, fried carrots and onions.

Fried vegetables add not only satiety to the dish, but also a wonderful taste, and pickled cucumbers add piquancy and juiciness. The main thing about this dish is its ease of preparation. Boil beef liver, fry raw vegetables, chop everything, mix with mayonnaise and the amazingly delicious salad is ready. You don’t have to insist on it, but serve it right away. For an original taste, sprinkle the vegetables with ground coriander before frying.

Beef liver salad with pickles: step-by-step recipe

Ingredients for 6 servings:

• Chilled beef liver – 300 g;
• Onions – 1 piece;
• Carrots – 1 pc.;
• Pickled cucumbers – 3 pcs.;
• Parsley - 2 sprigs;
• Mayonnaise – 3-4 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Ground coriander – 2 pinches;
• Salt.

Cooking time: 70 min.

How to prepare a delicious salad with liver, pickles and carrots

Beef liver is washed and placed in boiling water. Salt, season with bay leaf and ground black pepper if desired. Set the temperature to low, cover with a lid and cook for about 45 minutes. Then remove the broth and cool completely on a plate. To speed up the salad preparation process, the liver can be boiled in advance.

While the liver is cooking, chop the carrots using a Korean carrot grater (when fried, they will retain their shape and look very nice in a salad), and simply cut the onion into half rings.

Place the prepared onions and carrots in the oil in a frying pan, sprinkle with ground coriander and place over medium heat. Add 2-3 tablespoons of water and cook, stirring, until the water evaporates and the vegetables become soft. Salt. It will take about 15 minutes.

Cool the finished vegetables, then squeeze them with a spatula, removing excess oil.

Cut the boiled beef liver into thin slices and chop them into strips. Place in a deep bowl or on a plate.

Place the cooled fried vegetables on top.

Cut the pickled cucumbers crosswise into several pieces, cut them like liver into thin slices and chop into strips. Add to plate with other foods.

We tear off the leaves from the parsley sprigs, chop them finely with a knife and place them together with mayonnaise on a plate. Leave a few leaves for decoration. Do not add salt to the dish and mix well.

Place the aromatic, delicious salad with liver, pickles and carrots on a flat plate or in a salad bowl, garnish with parsley leaves and serve immediately. This liver salad is perfect for main hot vegetable dishes.

Cooking tips:

• The salad will turn out spicy if you add fried vegetables with ground hot pepper.
• The dish will acquire a pleasant garlicky taste and aroma if finely chopped garlic is added to it.
• This salad can be prepared with chicken, turkey or pork liver.
• To add a light creamy taste, add hard cheese (30-40 g), chopped on a fine grater, along with mayonnaise.
• Pickled cucumbers can be replaced with spicy pickled cucumbers with the addition of vinegar.

Liver is a fairly useful, although finicky, product to prepare. It requires proper pre-treatment, so few housewives decide to use it for their culinary experiments. And it’s completely in vain, because at minimal cost it makes amazing cold and hot snacks. In today's publication you will find several original recipes for salads with beef liver and pickles.

To prepare such snacks, it is advisable to purchase only fresh and high-quality ingredients. Since the liver has a specific bitter taste, it is first soaked in milk or water. And only after that it is subjected to heat treatment and combined with the rest of the ingredients. The offal included in salads made from beef liver and pickled cucumbers can not only be boiled, but also fried in heated vegetable fat.

In addition to these components, chicken eggs, hard cheese, onions, carrots, potatoes and other vegetables are added to such snacks. Mayonnaise or sour cream mixed with garlic, herbs and spices is most often used as a dressing.

Basic option

An appetizer made using the technology described below consists of a minimum set of ingredients and, if desired, can become a good basis for creating more complex dishes. To prepare it you will need:

• 400 grams of fresh beef liver.
• 3 pickled cucumbers.
• 2 onions.
• Salt, spices, flour, vegetable oil, lettuce leaves and mayonnaise.

You need to start the process of preparing the snack by processing the liver. It is thoroughly washed with running water, cleaned of films and cut into strips. Then it is salted, sprinkled with spices, rolled in flour and fried in heated vegetable fat. The browned offal is placed on a dish previously lined with green lettuce leaves. Pre-fried onion half rings and chopped cucumbers are distributed on top. All this is poured with mayonnaise and sent to the refrigerator for a couple of hours. After the designated time has passed, the infused salad with beef liver and pickles is served to the table.

Option with egg and cheese

This hearty and aromatic appetizer can not only become a worthy decoration for almost any feast, but also replace a full-fledged second course. To prepare it you will need:

• Half a kilo of beef liver.
• 2 pickled cucumbers.
• 100 grams of delicious hard cheese.
• 3 eggs.
• 2 large spoons of 9% vinegar.
• Salt, spices and mayonnaise (to taste).

The washed liver is poured with cool water and left for at least half an hour. Then it is rinsed under the tap, wiped dry with paper towels, stripped of film and cut into portions. The offal prepared in this way is placed in a suitable saucepan, filled with two liters of water and sent to the switched on burner. Boil it for thirty minutes, not forgetting to add salt and not being lazy to periodically remove the resulting foam. The finished liver is removed from the broth with a slotted spoon and cooled.

Now it's time to start working on the eggs. They are washed thoroughly, poured with salted water mixed with vinegar, and cooked over low heat for ten minutes. Then they are completely cooled, cleaned, crushed and combined with pieces of liver. Cheese shavings and chopped cucumbers are sent to the same bowl. All this is salted, peppered, poured with mayonnaise and mixed carefully. A fully prepared salad with beef liver and pickles can be stored in the refrigerator for several days. But then it doesn’t need to be seasoned with sauce right away.

Option with carrots

An appetizer made using the technology described below can be a wonderful dinner for the whole family. Despite the rather simple composition, it turns out to be very satisfying and healthy. To prepare it you will need:

• Half a kilo of beef liver.
• 100 grams of fresh herbs.
• 5 pickled cucumbers.
• 70 grams of hard cheese.
• Large carrot.
• 3 onions.
• 150 milliliters of milk.
• 5 large spoons of mayonnaise and olive oil.

Once you've made sure you have everything you need to prepare a salad with beef liver, pickles, onions, carrots and cheese on hand, you can begin the process. The washed offal is peeled off the film, cut into slices, poured with milk and put aside for a short time. Then it is placed in a frying pan greased with vegetable fat and fried. The slightly browned liver is poured with half a glass of milk and simmered in a closed container for a quarter of an hour. Then it is combined with cheese shavings, chopped herbs and pieces of pickled cucumbers. The almost finished appetizer is mixed with sautéed onions and carrots, sprinkled with mayonnaise and placed on the table.

Option with garlic and radish

A salad with liver, pickles, carrots and several additional ingredients has a pleasant refreshing taste and light aroma. It turns out to be moderately spicy and will surely appeal to lovers of savory snacks. To prepare it you will need:

• Half a kilo of beef liver.
• 300 grams of radishes.
• 2 onions.
• 5 cloves of garlic.
• Large carrot.
• 200 milliliters of sour cream.
• 5 pickled cucumbers.
• 3 tablespoons flour.
• Salt, milk and vegetable oil.

The process must begin with the preparation of the offal. It is washed, peeled from films, cut into small pieces and soaked in milk. Then the liver is breaded in flour, lightly fried and sent into the oven along with the frying pan. After ten minutes, it is removed from the oven, cooled and passed through a meat grinder. The resulting minced liver is combined with sautéed onions and carrots. Cucumbers cut into strips, pieces of radish and a sauce made from sour cream and crushed garlic are also added there.

Option with potatoes

For lovers of simple food, we recommend paying special attention to another interesting recipe for a salad with beef liver and pickles (photos of similar dishes can be found in today’s publication). To play it, you will need:

• 2 potatoes.
• 100 grams of beef liver.
• 2 hard-boiled eggs.
• Pickle.
• Mayonnaise.

The washed liver is boiled until tender, cooled and cut into cubes. Then it is combined with cucumber slices. Chopped eggs and diced boiled potatoes are also added there. The finished snack is poured with mayonnaise and mixed carefully. If desired, it is decorated with fresh herbs.

Option with apple and bell pepper

This salad with beef liver and pickles will surely be appreciated by even the most picky gourmets. Despite the fact that it contains simple and inexpensive ingredients, it has a very interesting, refined taste. To prepare it you will need:

• 400 grams of beef liver.
• Ripe apple.
• Bell pepper.
• 3 pickled cucumbers.
• 80 milliliters of sour cream.
• 50 grams of mayonnaise.
• Milk and green onions.
• Salt and spices.

Algorithm of actions

You need to start the process with processing the liver. To rid it of the bitter taste, it is soaked in milk and only then scalded with boiling water and peeled off the film. The offal prepared in this way is cut into large pieces, poured with salted water and boiled until soft. Then it is combined with apple slices, sweet pepper cubes and chopped onions.

Chopped pickles and spices are added to the almost finished appetizer. All this is seasoned with a sauce made from mayonnaise and sour cream. A delicious salad with beef liver and pickles is carefully mixed and served.

First, let's find out which liver can be used to make liver salad. Yes, from almost any one. They make beef liver salad, chicken liver salad, cod liver salad, pork liver salad, pollock liver salad. If you want to increase your hemoglobin, beef liver salad is for you. If you stock up on vitamin A, polyunsaturated fatty acids and other beneficial substances, cod liver salad is for you. Among other things, this is an undeniable delicacy! Prepare cod liver salad with egg, cod liver salad with potatoes, puff cod liver salad, cod liver salad with tomatoes, cod liver salad with rice, cod liver salad with cucumber or some other cod liver salad , there are numerous recipes for this salad, and you will understand why gourmets love liver salad so much. It is also important to serve salads beautifully; for this, look at how our chefs prepare salad with cod liver (recipe with photo). Salad with cod liver with a photo will help you prepare the salad quickly and correctly.

Another popular liver salad recipe is chicken liver salad. Chicken liver salad is a recipe that is also very profitable for economic reasons. There are many options for how to prepare this liver salad: warm salad with chicken liver, chicken liver salad with mushrooms, salad with liver and carrots, salad with liver and beans. Here is one option for how to prepare chicken liver salad. This is a layered liver salad. Fry the liver in vegetable oil, cool, and cut into strips. Lettuce leaves are placed at the bottom of the dish, then boiled eggs, liver and cucumbers are layered, the layers are coated with mayonnaise. Decorate with greens or grapes on top. As you can see, the recipe for liver salad is not particularly difficult. Liver salad recipes often use beef liver. Although, in principle, any liver salad recipe can use both beef and pork liver. For example, the same recipe for beef liver salad with carrots can also be prepared from pork liver. You'll have to tinker a little if you want to make a warm salad with liver, but it's worth it. This liver salad is a recipe that differs in that it is cooked in a frying pan; the liver is stewed with wine and vegetables. You can also prepare warm liver salad with carrots, salad with liver and mushrooms, and glutton salad with liver. You already know how to do this, and if you have any questions, we recommend that you look at liver salad recipes with photos or liver salad recipe with photos.

Continuing the theme of salads, I would like to focus on such a product as beef liver, because appetizers from it are simply amazing! And not only snacks, they are made from it, and much more. On my table, especially on holidays, this meat by-product is present quite often.

Well, of course, the liver should be fresh, dark burgundy in color and without an unpleasant odor. Buy meat and its by-products from trusted places. After all, a good product is the key to a tasty dish!

Delicious salad of boiled beef liver with beans

The combination of products is simply bomb! This is a storehouse of vitamins and minerals. Liver is rich in iron, beans are rich in protein, plus onions and garlic; such a salad should definitely appear on the daily menu of every family.

If you use regular beans, boil them in advance before you start cooking. Or you can take canned beans in their own juice, this way you will save a lot of time.

We will need:

• beef liver - 300 g;
• boiled or canned beans in their own juice - 200 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• mayonnaise, salt and pepper to taste;
• vegetable oil for sautéing onions.

Preparation:

1. Boil the liver in advance until ready. Cool and cut it into strips.

It is best to soak it in cold water for half an hour so that there is no bitterness in it.

2. Peel the onions, cut them into thin half rings and sauté lightly in a frying pan until soft.

3. Mix the liver with the prepared beans and onions, adding grated garlic, salt and pepper to taste and seasoning everything with mayonnaise.

A very tasty salad with hints of garlic and tender liver will undoubtedly perfectly complement the main dishes on your table!

Beef liver salad with carrots and onions with pickled cucumber layers

A very hearty salad for the holiday table. There is liver, eggs, and fried vegetables. Pickled cucumbers add piquancy to the taste. After such a dish, your guests will definitely not leave you hungry. It's quite simple to prepare. The most important thing is to cook the beef liver correctly, then this dish will be a hit with you.

We will need:

• beef liver - 300 g;
• onions - 60 g;
• carrots - 50 g;
• pickled cucumbers - 100 g;
• chicken eggs - 3 pcs.;
• vegetable oil;
• cheese for decoration (optional);
• mayonnaise;
• salt pepper.

Preparation:

1. We clean the beef liver from films and veins and soak for an hour in cold water. Then boil until tender, cool and grate on a coarse grater.

Cook the whole piece for 35-40 minutes. Five minutes before readiness, add salt.

2. Peel onions and carrots. Finely chop the onion, and also grate the carrots on a grater with large holes. Fry the vegetables in a frying pan in oil, adding salt and black pepper to taste. Then let it cool.

3. Boil the eggs hard. After cooling, peel and separate the whites from the yolks. We grate both separately on a coarse grater.

4. We also grate the pickles, squeezing out the excess brine from them.

5. Now let's start assembling the salad. Since it is layered, you can use a cooking ring, or simply put it in a salad bowl, as I did. First, lay out the liver and grease it with mayonnaise.

Then come the pickled cucumbers, and after them the yolks coated with mayonnaise.

Set aside one tablespoon of grated yolks for decoration, or use cheese for this.

Then we lay out the fried vegetables and proteins, and also grease them with mayonnaise.

Sprinkle either grated yolks or cheese on top of the center. You can garnish with pomegranate and dill sprigs if desired, to make the salad a little brighter and more beautiful.

How to prepare beef liver salad with pickled onions?

The beauty of this very simple liver salad lies, of course, in the well-pickled onions. In fact, this combination of just two ingredients is great on its own, but some people also add green peas. You can try both ways and choose the best option for yourself.

We will need:

• beef liver - 600 g;
• onions - 3 pcs.;
• mayonnaise;
• salt;

For the marinade:

• vinegar - 0.5 cups;
• sugar - 0.5 cups;
• cold water - 1 glass.

Preparation:

1. Peel the onion and cut into thin half rings. Place them in a bowl and knead them lightly with your hands so that the half rings separate and release the juice.

2. Pour vinegar and water over the onion and add sugar. Mix everything very thoroughly and put it in the refrigerator for 12 hours.

3. Boil the liver in a saucepan until cooked. Then cool and cut into strips.

4. Take the well-marinated onion out of the refrigerator and drain the marinade from it and add it to the liver, season with mayonnaise and mix. An excellent appetizer, you can prepare the ingredients for it in advance and make the salad just before serving.

Classic liver salad with carrots and onions

Well, a very simple salad with beef liver. It couldn’t be simpler, which is why it can be cooked not only on holidays, but also just like that. The ingredients are also all pretty ordinary. And if you now have this wonderful offal at home, then I’m sure you have other products too. So take it out and start cooking!

We will need:

• beef liver - 0.5 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• mayonnaise;
• salt - 0.5 teaspoon;
• ground black pepper - 0.3 teaspoon;
• greens for decoration;
• vegetable oil.

Preparation:

1. As always, first you need to soak the liver in cold water for 20-30 minutes, clean it of films and rinse thoroughly under running water.

For me, it always cleans well after soaking, but they also advise removing the film from a slightly frozen product, so it comes off easier.

2. Cut the liver into longitudinal pieces and fry them on both sides in vegetable oil. Fry for an average of 5-7 minutes on each side.

Pierce it with a toothpick; if a clear (not red) liquid flows out, this indicates its readiness.

3. Cut the cooled meat into strips, grate the peeled carrots on a Korean carrot grater, and chop the onion with a knife.

4. Place the prepared products in a salad bowl, add salt, pepper and season with mayonnaise. It is advisable to leave the salad to steep in the refrigerator, and before serving, you can garnish it with a sprig of dill.

This is such a seemingly simple dish, but so tasty and tender that you’ll just “lick your fingers”!

Layered beef liver salad with pickles and eggs

The salad is festive, flaky and quite rich in its ingredients. Dense layers soaked in mayonnaise together form an incredibly tasty and satisfying dish. I am sure that men will especially like this snack. Cucumbers and red onions make the dish piquant and aromatic!

I did not write about salt and pepper on each layer, use them at your discretion and taste.

We will need:

• beef liver - 400 g;
• eggs - 3 pcs.;
• pickled cucumbers - 100 g;
• potatoes - 4 pcs.;
• cheese - 150 g;
• Red onion;
• mayonnaise, salt, pepper.

Preparation:

1. First, let's prepare everything you need for the salad. Boil the liver, potatoes and eggs until tender. Let cool.

2. Grate the previously boiled liver and eggs on a coarse grater. And cut the potatoes and pickles into small cubes. Three cheeses on a fine grater. We put everything separately, without mixing with each other.

3. Lay out the layers: first the liver, which needs to be greased with mayonnaise. Sprinkle with chopped red onion.

4. Place pickled cucumbers on top, on top of which go potatoes coated with a layer of mayonnaise.

5. Sprinkle with eggs and spread the sauce over them using a spoon. The final layer is cheese. If desired, decorate with herbs and bright vegetables, such as bell peppers. It is advisable to let the salad brew in the refrigerator, so all layers will be well saturated with mayonnaise and will be juicy and tasty.

"Obzhorka" with liver and croutons

Probably one of the most popular beef liver salads is “Obzhorka”. No matter how many times I go to visit, it is always present on the table. Some people don’t add crackers here, while others can’t live without them. This snack is quite easy to prepare. A good, budget recipe for the holiday table!

We will need:

• beef liver - 600 g;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• crackers - a couple of packs;
• flour - 2 tablespoons;
• salt, pepper, vegetable oil;
• mayonnaise.

Preparation:

1. We clean the liver from the film and cut it into thin strips. Cut the onion into cubes and grate the carrots.

2. Place a couple of tablespoons of flour into the liver, mix and place in hot oil in a frying pan. Fry until cooked, seasoning with salt and pepper. Cook for about 7 minutes.

Place the finished meat in a colander to drain the oil.

3. Fry onions and carrots, you can even use liver oil. Add pepper and salt and lightly simmer the vegetables on the stove.

When the carrots become soft, the vegetables can be removed from the heat.

4. Mix the cooled liver and vegetables with grated garlic and crackers, seasoning the salad with mayonnaise. Fast, tasty, inexpensive!

Simple salad with beef liver and Korean carrots

The bright taste of the salad will not leave anyone indifferent! The soft, tender liver is balanced by the rich aroma and flavor of Korean carrots. A wonderful combination of products will make you cook this dish again and again for every holiday and beyond!

We will need:

• beef liver - 500 g;
• Korean carrots - 300 g;
• onions - 300 g;
• canned peas - 3 tablespoons;
• mayonnaise - 2-3 tablespoons;
• salt, pepper to taste;
• vegetable oil.

Preparation:

1. Cut the liver, cleared of films, into small pieces, onions into small cubes. Fry the onion in vegetable oil, then add the liver to it and cook for 7 minutes. At the end, add salt and pepper.

2. Combine the cooled liver with Korean carrots, peas and mayonnaise. Mix the products thoroughly. This is the kind of salad we get!

A very tasty recipe for liver salad without mayonnaise

A delicious salad, it’s so fresh and bright, but at the same time filling due to the liver and without a drop of mayonnaise at all. This is a good choice for people on a healthy diet. This dish can be supplemented with other vegetables at your discretion. The lime juice dressing is fantastic! It is this that makes the taste bright, complementing it with notes of citrus. In general, try it!

We will need:

• beef liver - 300-400 g;
• onion - 1 pc.;
• garlic - 1 clove;
• lime - 1 pc.;
• bell pepper - 1 pc.;
• celery;
• mushrooms;
• salt, sugar - a pinch;
• vegetable oil.

Preparation:

1. Peel the onions and cut them into half rings. Pour some salt and sugar into it and pour boiling water over it. Leave it like this for 5 minutes, then drain the water and squeeze the onion.

2. Fry the peeled and cut into strips liver in a frying pan in vegetable oil over high heat for about five minutes. At the end, add salt and pepper.

3. Next, fry the mushrooms in another frying pan, also adding salt and pepper.

4. Peel the celery and cut it into strips. Chop the bell pepper in the same way, removing the stem and seeds.

5. Make a dressing from lime and garlic. To do this, roll the lime on the table, pressing it with your palm. This will give more juice. Chop the garlic with a knife or grate it, pour it with oil and lime juice, add salt and pepper. Mix everything well.

For added spice, you can grate a little ginger root into the sauce.

6. Mix all our ingredients, season everything with the resulting sauce, mix and let it brew a little. Place on plates and enjoy this delicious beef liver salad!

Cooking salad with liver and pomegranate

Products that do not go together at first glance are combined in this salad. The liver in pomegranate sauce becomes incredibly juicy and soaked. Pomegranate seeds add some sophistication and sophistication to the dish. Sour and sweet tastes harmoniously balance each other and make this snack unforgettable!

We will need:

• beef liver - 300 g;
• apple - 1 pc.;
• eggs - 4 pcs.;
• onion - 1 pc.;
• pomegranate seeds - 20 g;
• soft cheese - 100 g;
• mayonnaise - 60 g;
• pomegranate sauce - 2 tablespoons;
• olive oil - 2 tablespoons;
• vinegar 9% - 2 tablespoons;
• sugar, salt.

Preparation:

1. Pour three tablespoons of boiling water and two tablespoons of vinegar into finely chopped onions. Add one teaspoon each of salt and sugar.

2. Grate the boiled liver.

Cook for 40 minutes in boiling water, after soaking it in cold water for half an hour.

3. For dressing, mix 2 tablespoons of olive oil and 2 tablespoons of pomegranate sauce. Pour the resulting mixture over the grated meat and mix everything thoroughly.

4. Place the liver on a flat dish, lightly pressing it with the back of a spoon.

Sprinkle with onions, from which all the liquid has previously been squeezed out, and grease with mayonnaise.

5. Sprinkle with pomegranate seeds and then grated apple.

It is best to use pink pomegranate here; it has soft seeds that will not be felt in the salad.

6. Make a mesh of mayonnaise and then sprinkle with boiled eggs grated on a coarse grater.

7. Spread mayonnaise on top and sides and distribute it evenly with a spatula.

8. Well, at the end, sprinkle with grated cheese. For decoration, you can make a mayonnaise mesh, sprinkle with pomegranate seeds, lay out beautiful greens and thin lemon slices. Not a salad, but a treat!

Video on how to make a salad with beef liver and mushrooms

Another interesting recipe for liver salad with mushrooms. An excellent choice to feed your guests a hearty and tasty meal. Instead of champignons, you can use any other mushrooms that you have in the refrigerator.

Don’t be afraid to cook liver, you just have to learn how to do it correctly. There is such a variety of salads made from this offal that your eyes just run wild, you want to try everything. Luckily we have a lot of holidays! I hope that you now also have a list of desired dishes for your next celebration. It's great to try something new every time!

See you again! And Bon Appetit!