Chicken liver salads with pickled cucumber. Recipes with carrots, onions, mushrooms, layers step by step

Ingredients such as chicken liver and pickles make up such a popular salad as “Obzhorka” (there are several recipes at this link). But it is quite fatty, because most of its components (not just the liver) are fried in oil. This time we want to offer you lighter versions of liver salad with spicy cucumbers. Watch the recipes step by step, with photos and videos.

Classic recipe

Chicken liver salad with pickled cucumber can be used as a snack; no additional ingredients are required for its preparation (except for onions, spices and sauce). The classic version is the base for preparing more complex dishes with this composition.

What ingredients will you need?

To design the basic version you need to prepare:

You also need to prepare fresh lettuce leaves. It is recommended to place the prepared salad on them.

Step-by-step cooking process

The process of preparing the components and decorating the liver salad is recommended to be carried out in compliance with the following points:

1. The liver must be freed from surface films and internal veins.
2. Then you need to pour fresh milk into a 1-liter container and place the liver in it, preferably for 60-70 minutes.

3. Next, the product must be placed in the sink and rinsed with running water.
4. The washed liver should be crushed into strips.
5. Place the liver in a container and sprinkle with a set of spices and black pepper. Mix the ingredients.
6. Then pour vegetable oil (about 30 ml) into the frying pan and heat it on the stove at maximum heat.
7. Next, each piece of liver should be rolled in flour and placed in a frying pan. Fry on all sides. The product should be fried at maximum heat for the first 2-3 minutes, after which the heating power should be reduced to moderate values ​​and frying continued for about 5-8 minutes. Check the liver for doneness and remove the pan from the heat.
8. Immediately after this, the liver should be salted and mixed well. Carry out the procedure in a frying pan.
9. Then the liver pieces must be placed in a container covered with a paper towel to remove excess oil. Allow the product to cool.
10. It is recommended to chop the onion into half rings.
11. Pour the remaining vegetable oil into a clean frying pan and heat it too.
12. Then you need to put the sliced ​​onion in the frying pan and fry it over a fire with moderate power until browned. Place the prepared onion in a separate bowl and let the ingredient cool.
13. It is recommended to cut the cucumbers into thin strips.
14. After this, you need to place lettuce leaves in a salad bowl, and put the fried liver on them.
15. Place fried onions and cucumbers on top of the liver.
16. Pour mayonnaise over the ingredients and mix the ingredients.

Place the salad in the refrigerator for about 1.5-2 hours. When serving, the dish can be decorated with parsley leaves, dill sprigs or pickled cucumber slices.

With mushrooms

If desired, you can diversify the pork liver salad recipe with mushrooms. This recipe opens up enormous scope for imagination. You can take almost any mushrooms. Fried forest/champignons/oyster mushrooms and marinated ones are also suitable. But each ingredient will slightly change the taste of the final dish. And the combination of fried champignons and liver is considered classic.

What ingredients will you need?

For the dish you need to take:

• pork liver – 220-250 g;
• pickled cucumbers – 2-3 pcs.;
• fresh champignons – 180-200 g;
• carrots and onions – 1 pc.;
• fresh herbs (you can take assorted) – 15-20 g;
• salt, sauce, pepper, butter.

Fresh parsley fits perfectly into the composition of such a treat. First you need to finely chop it or tear it into separate leaves.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to take care of the liver. It is placed under running cold water and thoroughly washed on all sides. Next, you need to remove all films and seals from a single piece with a sharp knife.
2. At the next stage, the offal is poured with cold water, sent to the stove and brought to a boil. When the liquid begins to actively boil, it will need to be replaced with fresh cold one.

3. The liver will cook for approximately 40-45 minutes. At the very end you can salt it. The dry ingredient is added at the rate of 1 tsp. for 1 liter of water.
4. It is very easy to check the readiness of the liver - to do this, it is removed from the broth and cut approximately in the middle. If the product is completely ready, then there should be no red streaks left inside it. In addition, a clear broth will flow from the cooked offal.
5. The finished liver must cool completely before chopping. First, you need to leave it directly in the same water in which the offal was boiled, and then simply transfer it to a plate.
6. The already cooled liver is cut into cubes. They shouldn't turn out too large.
7. Pickled cucumbers, along with their skin, are chopped into similar pieces. They should turn out a little smaller than offal blocks.
8. The champignons are not washed, but are immediately peeled with a knife to remove the thin outer skin. Next, they need to be cut into thin slices, convenient for frying.
9. The onions need to be peeled. Then chop into miniature neat cubes. The pieces of this vegetable should be the smallest of all the salad cuts.
10. All that remains is to peel, coarsely grate the carrots and start frying.
11. Heat a large amount of vegetable oil in a frying pan. In it, the onion is first fried over high heat until soft and light golden brown.
12. Then the carrots are poured out. Stirring frequently will allow the vegetables to cook together for approximately 3-4 minutes.
13. Next, you can add mushroom slices. The ingredients will cook together for another 10-12 minutes. First, all the liquid released from the mushrooms should evaporate from the pan, after which the latter will brown.
14. All that remains is to chop the greens (their pieces should not be too small). For example, parsley will perfectly complement the taste of the treat. But you can also take green onions and dill.
15. A variety of salad sauces are used for this dish. For example, you can take regular classic mayonnaise, mix it with salt and spices.
16. The treat will be laid out in layers. First, you should distribute half the liver in a salad bowl. Then - all the frying from onions, carrots, mushrooms. Next, scatter the chopped herbs.

17. The treat is closed first with chopped pickled cucumbers, and then with the remaining liver. Each layer is coated to taste with the chosen sauce or salted mayonnaise.

The finished dish is covered with cling film and put in the refrigerator for approximately 40-50 minutes.

Rules for serving dishes, decoration

When the salad has cooled well, you can carefully remove the film from it and serve the treat to the table. Greens, pieces of fresh/pickled vegetables, and even Korean snacks are used for decoration.

Chicken liver salad with pickled cucumber layers

Liver salad, decorated in layers, is mild in taste and juicy, and does not require any special decoration.

Chicken liver salad with pickled cucumber layers.

Preparation next.

What ingredients will you need?

To create a layered salad, use:

As a decoration, you need to prepare 2-3 tomatoes and 2-3 parsley leaves. You can also add garlic sauce. To do this, add garlic passed through a press to the mayonnaise. If mayonnaise is mixed with sour cream in equal proportions, the sauce will be more delicate.

Step-by-step cooking process

It is recommended to prepare the liver puff salad without violating the following steps:

1. The liver should be completely cleaned of internal veins and outer film and washed thoroughly.
2. You need to boil water in a saucepan and put the liver in it. Boil until done. In this case, 5 minutes before the end of cooking you need to add salt.
3. The boiled liver should be cooled and finely shaped.
4. Place the cucumbers in a food processor and chop. Then you need to squeeze out the excess juice from the cucumber mass.
5. Cut the onion into 2 parts. Next, you need to cut it into slices and put it in a bowl. Pour boiling water over the onion and leave to soak for 5-8 minutes. Soaking will eliminate excess bitterness and pungent odor. To keep the onion crispy, after soaking it should be placed in ice water for 1 minute.
6. Carrots can be chopped using an onion slicer.
7. The egg must be cut into 2 parts. After this, it needs to be cut into strips.
8. Assembling the salad should be done in compliance with the following layers: grated cucumber; chicken liver; mayonnaise; soaked onion; grated carrots; mayonnaise; egg; mayonnaise; cheese.
9. Place tomatoes and parsley leaves on top of the cheese.

Place the salad in a cool place for about 2 hours. If desired, fresh cherry tomatoes can be replaced with pickled ones.

Chicken liver salad with pickled cucumber and Korean carrots

Chicken liver salad with pickled cucumber and carrots prepared in Korean is moderately spicy and has a piquant taste.

What ingredients will you need?

The liver salad with the addition of Korean carrots includes:

You can add a spicy taste and improve the aroma of the salad by adding freshly ground black pepper.

Step-by-step cooking process

Creating a liver salad is accompanied by the following sequential steps:

1. The liver must be freed from the surface film and internal veins.
2. Then it is advised to put the liver in a deep container and fill it with milk. Soak for at least 80 minutes.
3. The soaked liver should be placed in the sink and the milk should be washed off under running water.
4. Pour water into a saucepan (500 ml is enough) and bring it to a boil over medium heat on the stove.
5. You need to put the prepared liver in boiling water and boil it until tender. The process can take up to 30 minutes (depending on the size of the product). Approximately 5 minutes before cooking, add salt.
6. Next, the liver should be cooled and cut into strips.
7. Cucumbers need to be shaped into thin strips.
8. Boiled and peeled eggs need to be cut into 2 parts. Next, you also need to cut it into strips. It is recommended to leave the yolk of one egg, it will be needed for decoration.
9. The onion should be cut into 4 parts. Next, you need to cut it into slices.
10. In a small container you need to dissolve sugar in water and pour vinegar into it, mix the ingredients. After this, you need to put chopped onions in the marinade and leave them to marinate for about 15-20 minutes. After this, the onion must be removed from the bowl and squeezed out of the marinade.
11. Dill must be chopped with a knife.

12. Place carrots, cucumbers and eggs, as well as onions, liver and dill (2/3 parts) into a deep glass dish. If freshly ground pepper is used, it should be added at this point. Mix the ingredients.

It is recommended to season the contents with sauce no earlier than 20 minutes before consumption. At the same time, you don’t have to put salt in the salad, since there is enough of it in cucumbers and sauce. You can decorate the salad with chopped yolk and remaining dill.

Salad with melted cheese

Prepare an original liver salad with pickles and cheese for your family and friends. Your family will be grateful to you and will ask you to repeat this culinary experience again and again. Liver salad (a recipe with photos will be useful to every housewife) is prepared as follows:

• Boil 300 grams of liver in boiling water. You can check the readiness of the product with a toothpick.
• Boil potatoes (six tubers) and carrots (five pieces).
• Place processed cheese (100 grams) in the freezer for an hour.
• Peel two large pickled cucumbers.
• Grind all ingredients.

We form the liver salad in layers (the recipe can be improved and supplemented if the need arises):

• Place half of the prepared potatoes on a large dish and spread with mayonnaise. It is better to prepare the sauce yourself - it will take you no more than three minutes. Salt and pepper the potatoes.
• The next layer is minced liver (half of the total mass) and mayonnaise. If you don’t like beef liver, you can prepare this dish using chicken, pork or turkey.
• After this, add half the cucumbers and carrots. We also salt and pepper this layer and grease it with mayonnaise.
• We lay out the rest of the products in the same sequence again.
• Decorate the finished dish with grated cheese, herbs and viburnum berries.

Chicken liver salad with pickled cucumber and fried onion

Chicken liver salad will be more flavorful if you include fried onions in the ingredients. It is important that the second main ingredient (pickles) must be crispy.

What ingredients will you need?

To make a liver salad with fried onions, you need the following products:

You can use slices of pickled cucumbers to decorate the salad.

Step-by-step cooking process

It is recommended to prepare the salad by following the points described below:

1. The onion needs to be cut into 4 parts. Next, cut into slices.
2. Carrots need to be cut into thin layers along the growth. Next you should cut it into strips.
3. Place the pan on the stove and set the heat to medium. Pour sunflower seed oil into the pan.

4. Place onion in hot oil and cook on medium heat for about 2-3 minutes.
5. After 2-3 minutes, add the carrot mixture to the fried onion and fry the ingredients until the carrots soften. You can brown it slightly.
6. Transfer the contents from point 5 into a deep container.
7. The cucumbers should be cut into thin small strips and placed in a salad bowl for frying.
8. The liver must be freed from the outer film and internal veins. Rinse thoroughly under tap in running water. Then the product needs to be dried and cut into strips.
9. Pour the remaining vegetable oil into a separate frying pan and also heat it on the stove over moderate heat.
10. Then place the liver in hot oil and brown it for about 1-2 minutes at maximum heating power. Next, reduce the heat to moderate and fry the liver until cooked. On average, the process can take 5-7 minutes.
11. The fried liver should be immediately placed in a salad bowl with the rest of the ingredients.
12. After this, you need to add salt and freshly ground pepper to the salad and mix the ingredients.
13. Next, you need to season the products with mayonnaise and mix the ingredients.

The salad can be served warm or cold. It is not recommended to store it for a long time, as cucumbers quickly yield juice and the dish will turn out watery. You can decorate the salad with strips or slices of cucumbers.

Liver salad with beans

This tasty and healthy dish is prepared from the following ingredients:

• Canned beans – 1 can.
• Beef or chicken liver – 300 g.
• Butter – 40 g.
• Carrots – 3 pcs.
• Onion – 2 pcs.
• Salt.
• Mayonnaise.
• Pepper mixture.
• Any greens.

Rinse the meat, boil in salted water with spices until cooked. Cut the cooled product into strips. Peel the onion, carrot. Finely chop the first component, grate the second coarsely. First fry the onion in oil, then mix with carrots, simmer the vegetables until soft.

Open the canned beans, drain the marinade, and place in a salad bowl next to the liver. Add stewed onions and carrots. Salt the ingredients, add a couple of pinches of pepper mixture, add chopped herbs, season with mayonnaise and mix well.

This savory dish will be an excellent addition to any side dish. This appetizer goes especially well with rice.

Chicken liver salad with pickled cucumber and canned beans

Liver salad with the addition of red pickled beans turns out to be more satisfying and colorful.

Additionally, the salad is particularly beneficial for the body due to its multi-component composition.

What ingredients will you need?

The liver salad with beans includes:

To decorate the salad, you can only use parsley leaves.

Step-by-step cooking process

It is recommended to prepare the liver salad in a sequence consisting of the following steps:

1. The liver should be cleaned of internal veins and external films and washed thoroughly in running water.
2. The liver should dry out. Next, it needs to be cut into strips. Transfer the product to a bowl and mix with freshly ground pepper.
3. Pour sunflower seed oil (about 25 ml) into the frying pan and heat it.
4. Place pieces of liver into heated oil and fry them on medium heat for no longer than 10 minutes.
5. It is recommended to place the fried liver in a container covered with paper napkins. Add some salt.
6. Cucumbers need to be cut into small strips and squeeze out excess moisture from them.
7. It is recommended to place the beans in a colander and leave in it until the brine drains completely.
8. The onion should be cut into half rings.

9. Carrots need to be cut into small and thin cubes.
10. Pour the remaining oil into a clean frying pan and heat it.
11. Transfer the onion mass into hot oil and fry it on medium heat for no longer than 3 minutes.
12. You need to add the carrot mixture to the onion fry and continue cooking for another 5 minutes.
13. It is recommended to cut the egg into 2 parts. Next it needs to be cut into strips.
14. Garlic must be passed through a press.
15. Place mayonnaise, sour cream and garlic in a bowl. Mix the ingredients until the sauce has a uniform consistency.
16. In a deep salad bowl you need to put fried liver, cucumbers and beans, as well as fried onion and carrots and an egg. Mix the contents.

It is recommended to season the finished salad with sauce no earlier than 30 minutes before serving the dish. To decorate the dish, use 2-3 parsley leaves.

Quick salad

Liver salad with pickles and croutons can be prepared very quickly. This recipe will be very helpful for those who are unexpectedly visited by a large company of guests:

• 400 or 500 grams of liver should be cut into cubes, salt, add ground pepper and fry until golden brown in vegetable oil.
• Separately, fry the grated carrots, chopped onions and garlic.
• Mix the prepared products with mayonnaise, homemade or store-bought crackers (you can use any flavor). If desired, you can add a little dill or green onions.

Chicken liver salad with pickles and mushrooms

Chicken liver salad with pickled cucumber and mushrooms has a richer taste and is also filling. Additionally, the dish stands out with its original aftertaste.

What ingredients will you need?

To prepare a salad with mushrooms you need to prepare:

To decorate the salad, it is recommended to use fresh cucumber straws and parsley leaves.

Step-by-step cooking process

It is recommended to prepare the products and decorate the liver salad without deviating from the points described below:

1. The liver should be freed from the outer film and internal veins and placed in a container with milk. Soak the product in milk for about 30-40 minutes. After this, the liver should be thoroughly rinsed in running water and dried.

2. Next, the liver needs to be cut into strips and placed in a frying pan with heated oil (about 30 ml). Fry on medium heat for no more than 7 minutes.
3. Then it is recommended to place the liver in a container covered with a paper towel to remove any remaining oil. Allow the ingredient to cool.
4. Cucumbers should be cut into strips or squares.
5. The boiled egg must be cut using an egg slicer.
6. Dill sprigs need to be cut into 2-3 parts.
7. Mushrooms should be placed in a container with salted water to completely eliminate the presence of worms in them. The procedure lasts at least 15 minutes.
8. Then the mushrooms need to be placed in a saucepan and boiled on medium heat for about 10 minutes.
9. Wash the mushrooms and cut them into slices.
10. It is recommended to cut the onion into 4 parts along the growth. Next, it needs to be cut into slices.
11. Pour sunflower seed oil (about 30 ml) into a clean frying pan and heat it over medium heat on the stove.
12. Then you need to put the onion mass into the frying pan and fry it until softened, about 2-3 minutes.
13. Next, add the mushrooms to the fried onions and fry the food for about 8 minutes.
14. Pour olive oil into a gravy boat, add freshly ground pepper, basil and salt. You also need to add garlic passed through a press and lemon juice. Mix the sauce thoroughly.
15. Place the liver, cucumbers, fried mushrooms, as well as an egg and dill in a salad bowl. Mix the ingredients.

Dress the salad with sauce approximately 30 minutes before serving. You can decorate the dish with a decorated fresh cucumber flower and parsley leaves.

Liver with pickled cucumbers. Pork liver with pickles.

Pork liver will be especially tender if cooked correctly.
The main rule is quick frying over high heat, then it will remain juicy inside. Try cooking this liver with pickled cucumber sauce. Spicyness and deliciousness are guaranteed. For cooking you will need: Pork liver 250 g. Carrots 0.5 pcs. Onion 1 pc. Pickled (or pickled) cucumbers 150 g. Milk 250 ml. Flour 2 tsp. Salt and pepper to taste. Greenery.

Wash the liver and cut into small pieces. Pour 100 ml of milk and leave for 2-3 hours. Grate the carrots and cut the onion into half rings. Either grate the cucumbers on a coarse grater or cut into very thin slices. First, fry the onion in oil until golden brown, add the carrots, and simmer until soft over low heat. Add cucumbers, stir, pepper and salt if required. Simmer, stirring, 2-3 minutes. Pour in warm milk (remaining) and bring to a boil. Then reduce the heat and simmer for 2 minutes. Turn off the gas. Heat the oil in another frying pan and place the liver (drain off the milk. Sprinkle with flour and fry, stirring all the time, for 3-7 minutes (depending on the size of the pieces. Do not overdry. Add salt and pepper at the end of cooking. Transfer the liver to the sauce, stir and add greens. The dish is ready. Absolutely any side dish is suitable: mashed potatoes, buckwheat, pasta. Bon appetit!

Chicken liver salad with pickled cucumber and beets

Liver salad with beets is not only bright, but also tender and especially nutritious.

Preparation next.

What ingredients will you need?

To prepare a salad with the addition of liver, you need to prepare:

The salad can be decorated with canned green peas.

Step-by-step cooking process

The salad preparation process should be carried out in the following sequence:

1. Carry out standard liver preparation.
2. Then boil water in a saucepan and boil the liver in it. About 5 minutes before the end of cooking, add salt to the broth.
3. Next, the liver needs to be cooled and cut into strips.
4. It is recommended to chop the cucumbers into small cubes using a knife. Before adding to the salad, it is recommended to squeeze out excess juice from the cucumbers.
5. Beets and carrots should be grated in turn on a grater with large holes.

6. Eggs need to be crushed with an egg slicer. One yolk can be chopped separately and left to decorate the salad.
7. You need to chop the onion using an onion slicer, place it in a bowl and pour boiling water over it for 5 minutes. After this, rinse the onion in ice water and drain off the remaining water.
8. After this, the salad is assembled in layers: chicken liver; mayonnaise; carrot; onion; mayonnaise; cucumbers; eggs; mayonnaise; beet; mayonnaise.

You can sprinkle chopped yolk and canned peas on top of the salad. The dish should soak in the refrigerator for about 2 hours.

Beef liver and pickled cucumber salad

Beef offal harmoniously combines in taste with pickles. This simple layered salad has an incredible aftertaste.

Compound:

• 0.5 kg beef liver;
• onion;
• 4 eggs;
• 4 pickled cucumbers;
• mayonnaise;
• salt;
• 2 lettuce leaves;
• greenery.

Advice! Choose cucumbers marinated in vinegar.

Preparation:

1. The liver must be prepared and boiled in slightly salted water, and then cut into strips.
2. Peel the onion, chop it into half rings and marinate in a mixture of vinegar and water.
3. Place lettuce leaves on a plate.
4. Spread the liver as the first layer and coat it with mayonnaise.
5. Next comes the onion. This layer also needs to be greased with mayonnaise.
6. Boil the eggs. Grate three eggs and distribute in the next layer, brush with mayonnaise.
7. Cut the cucumbers into thin strips and place them on top of the onions, also grease them with mayonnaise.
8. Now separate the yolk from the white in the remaining egg. Coarsely chop the white and cover the salad with it. Ready!

On a note! Salad with beef liver and cucumbers does not need to be laid out in layers. Just cut all the ingredients into cubes, mix and season with mayonnaise.

Useful tips and tricks

Chicken liver salad with pickled cucumber will turn out tender, nutritious and with a unique taste if the following recommendations are taken into account during the preparation process:

• if boiled liver is used to prepare the salad, then the raw ingredient only needs to be immersed in boiling water. If the product needs to be fried, then it must be placed in boiling oil and the procedure must be carried out at maximum fire power. But with any method of heat treatment, the liver must be salted at the end of cooking, otherwise it will turn out tough;
• Before cooking or frying, the liver must be completely freed from films and veins. Otherwise they will spoil the taste of the dish;
• it is important to use only fresh liver, which is characterized by a pronounced brown tint, glossy surface and sweetish odor;

• To prevent the liver from becoming bitter, it must be soaked (for example, in milk for about 2 hours) and then washed thoroughly in running water;
• for salad you need to use only chilled liver, since frozen (especially when frying the product) turns out to be tough;
• in the absence of pickled cucumbers, they can be replaced with pickled ones;
• if a recipe contains onions, it is recommended to use red varieties, as they have a less pungent taste and smell;
• If the salad needs to be dressed with mayonnaise, then it is recommended to add grated hard cheese to it. Then the taste of the dish will be more delicate.

Chicken liver salad will turn out tender and juicy if you keep it in the refrigerator before serving so that the ingredients are soaked in the sauce. But it should be borne in mind that you should not overdo the amount of sauce (it should be enough to soak the ingredients), otherwise the salad may turn out watery due to the juice that the pickles secrete.

Author: Kotlyachkova Svetlana