Liver in sour cream with pickles

Russian cuisine

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Description Products Steps

Have you tried cooking liver with pickles, if not, then be sure to take this recipe into account and try it if necessary. The liver in this dish is soft, juicy, tender, amazingly tasty and will definitely please even those who do not like to eat this product. From the minimum amount of available ingredients, you will get a small culinary masterpiece, which is not a shame to serve at the holiday table.

1. Calories
   101,15 kcal
2. Protein
   11,79 gram
3. Fat
   3,75 gram
4. Carbohydrates
   4,71 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Beef liver

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   600 g
2. Onions

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   1 piece = 80 g
3. Carrot

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   80 g
4. Pickles

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   2 pcs. = 60 g
5. Garlic

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   1 clove = 5 g
6. Canned peas

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   60 g
7. Sour cream

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   100 g
8. Milk

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   100 ml = 100 g
9. Vegetable oil

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   to taste
10. Salt

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    to taste
11. Black pepper ground

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    to taste
12. Green onions

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    20 g

Steps:

1. 
   Free the liver from films, wash and cut into strips, pour milk for 20 minutes. Then dry with a paper towel and cut into pieces. Peel and wash the vegetables, finely chop the onion. Grate carrots and cucumbers on a grater with large blades. Pass the garlic through a press. Prepare the remaining ingredients.
2. 
   Pour oil into the pan. Place the onion in it and fry for 1 minute. Add carrots and garlic. Fry for 5 minutes over moderate heat, stirring occasionally.
3. 
   Add pickled cucumbers to the fried vegetables. Cook for 4 minutes. Place the prepared liver on top of the vegetables. Cover the pan with a lid and simmer over low heat for 20 minutes.
4. 
   Place the finished dish on plates and, garnish with green onions, serve.

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