Stewed liver with sour cream, carrots and onions. Chicken liver stewed in sour cream with vegetables Chicken liver stewed with vegetables in sour cream

To prepare incredibly soft and tender liver, you need to stew it in sour cream. But if you add some vegetables, you get a more satisfying dish with a brighter taste. You can use bell peppers, onions and carrots. Liver with vegetables, stewed in sour cream, goes well with any side dish, but most of all with mashed potatoes and boiled buckwheat.

Ingredients

• 1 onion
• 1 carrot
• 1 bell pepper
• 350 g chicken liver
• 1 tsp. salt
• 2 tbsp. l. vegetable oil
• 0.5 tsp. spices
• 100 ml sour cream
• 100 ml water
• fresh herbs before serving

Preparation

1. Prepare the vegetables. To do this, remove the skins from the onion and chop it finely. Then scrape the carrots and cut them into thin strips or grate them. Bell peppers need to be washed, seeds and stalk removed, cut into strips or cubes.

2. Wash the chicken liver, remove films and veins.

3. Heat the frying oil in a frying pan, add the prepared vegetables and sauté for several minutes. It is better to reduce the heat and stir the vegetables with a spatula so that they do not suddenly burn.

4. After 4-5 minutes, add pieces of chicken liver to the frying pan, stir and fry for 7-10 minutes. A fried shell should form on the surface of the liver, making the liver juicy.

5. Transfer the liver with vegetables to a saucepan, add salt, spices, sour cream and a little water. Mix everything and simmer over low heat for about 30 minutes, stirring and making sure that the liquid does not evaporate. You can continue to simmer the liver with vegetables in a frying pan.

An offal such as liver, in my opinion, is a source of fantasy for any housewife. After all, there are so many liver recipes, and everyone wants to make their dish unique. The main advantage of the offal is the speed of preparation, and, of course, its beneficial properties. And it doesn’t matter what kind of liver you use: beef or chicken. Both specimens possess elements that are very necessary for humans. Beef is a dietary product containing a large amount of retinol and B vitamins. Chicken contains folic acid and also helps strengthen the immune system. Therefore, which liver to choose is up to you, and you can prepare it according to one recipe.

Today I will make a wonderful dish from chicken liver with vegetables and creamy sauce, namely, I will stew the offal with carrots, onions and sour cream. To do this, I will take: olive and butter for stewing vegetables, onions and carrots directly, as well as chicken liver, for gravy you will need sour cream, flour and water, for spices - ground black pepper, salt, dried dill and garlic.

The ingredients for making stewed liver with sour cream, carrots and onions are prepared, let's get started!

Cut the onion into thin half rings.

Grate the carrots on a fine grater.

Heat the frying pan, add butter, pour in olive oil.

Transfer the prepared vegetables to the frying pan.

Simmer over low heat, covered, until the ingredients are soft (about 10 minutes).

We wash the liver and, if necessary, cut it into small pieces.

Transfer the liver to the stewed vegetables and add salt to taste.

Simmer everything together until the liver is almost completely cooked (10-15 minutes).

Then add the following ingredients: flour, black pepper, dried dill and garlic.

Stir and keep on fire for about 5 minutes. Pour water into the pan and add sour cream.

Stir and simmer for another 10 minutes until the gravy thickens.

After the specified time, the gravy will become more homogeneous. Turn off the heat and leave it covered for 10-15 minutes to get a richer taste.

Stewed liver with sour cream, carrots and onions is ready! Bon appetit!

I am pleased to present to your attention a recipe for chicken liver stewed with vegetables in a frying pan. To create this tasty and low-calorie dish, you will need sweet bell peppers, onions and tomatoes. If you wish, you can always choose a different set of vegetables, the main thing is that they go well with the tomato sauce. Just 20 minutes - and delicious liver with gravy will be ready!

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 3 servings

Ingredients

• chicken liver – 700 g
• large onion – 1 pc.
• bell pepper – 2 pcs.
• tomatoes – 2 pcs.
• tomato paste – 1 tsp.
• vegetable oil – 2 tbsp. l.
• salt – 0.5 tsp or to taste
• ground pepper - 1-2 chips.
• hops-suneli – 0.5 tsp.
• parsley - for serving

Preparation

First of all, you need to prepare the offal. I washed the chicken liver, removed the films and bile, if any. Divided into large portions approximately 4-5 cm in size.

Peeled a large onion and chopped it into thin half rings.

Sweet bell peppers were peeled from seed boxes and membranes, and then cut into strips. I recommend using peppers of different colors for cooking, then the dish will look more attractive.

Heat up a frying pan (preferably a large non-stick one) and pour a little vegetable oil into it. Added onions and peppers at the same time and fry for 3-4 minutes over medium heat, stirring. The vegetables should be soft, but not overcooked.

Added chopped offal to the onions and peppers. Fry for 5 minutes over high heat, stirring with a spatula. There is no need to wait for a crust to form; the liver should just warm up and set a little on all sides.

Holding the tomatoes by the skin, I crushed them on a large metal grater. The resulting tomato juice and pulp were poured into the frying pan. I literally added 1 teaspoon of paste - it will give a beautiful color to the sauce (make sure that the tomato paste is not sour!). I salted and peppered it, added a couple of pinches of hops-suneli. If you wish, you can use some other seasonings to suit your taste, such as chicken spice mix.

Stir the contents of the pan, bring to a boil, reduce the heat to medium and cover with a lid. I simmered it for 10 minutes - this time is enough for the chicken liver with vegetables in the frying pan to be fully cooked.

The dish should be served hot, separately with a slice of white bread or with a side dish: pasta, rice, mashed potatoes, buckwheat porridge, and so on. The liver with vegetables turns out very tasty, it is soaked in tomatoes, remains soft and juicy. Bon appetit!

Chicken liver is a product that is extremely beneficial for health and indispensable in dietary nutrition. It is low in calories and contains a lot of easily digestible protein, vitamins A, C, B1, B2, B6, B9, valuable microelements and other useful substances. A large amount of iron and heparin, which are contained in chicken liver, increase hemoglobin levels and normalize blood clotting. In addition, liver dishes are easily digested by the body and at the same time give satiety for a long time, thus preventing overeating and consuming large amounts of sweets and other high-calorie foods.

It is also worth noting that chicken liver is one of the most delicious offal. It has a very delicate consistency and is easy to chew, and therefore will most likely appeal to picky children who often turn up their noses at other types of liver and therefore are deprived of the benefits that these products provide. High-quality chicken liver does not taste bitter and does not require pre-treatment, and in addition, it cooks quickly over a fire, so dishes made from it are very convenient for busy housewives.

Chicken liver in sour cream, stewed in a frying pan along with onions and carrots, turns out especially tender and juicy. It literally melts in your mouth and will undoubtedly appeal to both adults and children. This dish is prepared very simply and quickly, its main secret is not to overexpose the liver on the fire, otherwise it can become tough and dry. It will take a few minutes to fry, a few more to simmer, after which you need to turn off the heat and let the dish sit - the liver itself will “reach” its full readiness and will be saturated with all the aromas of fried vegetables and sweet and sour sour cream. The end result is so delicious you'll just lick your fingers!

Chicken liver in sour cream, prepared according to this simple recipe, is an excellent option for an easy and healthy second course for the whole family!

Useful information How to cook chicken liver in sour cream - a recipe for chicken liver stewed in sour cream sauce, with step-by-step photos

INGREDIENTS:

• 700 – 800 g chicken liver
• 1 large onion
• 1 large carrot
• 1 tbsp. sour cream
• 4 tbsp. l. vegetable oil
• salt pepper

COOKING METHOD:

1. In order to cook chicken liver in sour cream, first prepare all the ingredients. Rinse the chicken liver with cold water, remove visible areas of connective tissue and blood vessels and cut into small pieces (each liver into 2-3 parts).

2. Peel the onions and chop finely.

3. Peel the carrots and cut into small cubes.

4. Heat 2 tbsp in a frying pan. l. vegetable oil, fry the onions and carrots over medium heat for 10 minutes and remove to a plate.

5. Add another 2 tbsp to the same pan. l. vegetable oil, add chicken liver and fry over medium heat for 5 - 7 minutes, stirring occasionally. At the end of frying, add salt and pepper.

6. Place fried vegetables on the liver, add sour cream and a little water.
7. Mix everything thoroughly and simmer covered over low heat for 10 minutes. Let it brew for another 10 - 15 minutes and you can serve it with any side dish of your choice.


Tender stewed chicken liver in sour cream with onions and carrots is ready!

Vegetables for this recipe can be used either fresh or frozen.

In addition to the vegetables indicated in the list of ingredients, the following are well suited for cooking liver in sour cream: broccoli, Brussels sprouts, green beans, champignons (and other mushrooms), zucchini, celery (stems and roots).

From the dishes it is best to use a cauldron or a stewpan with high sides. The diameter of the dishes in the photo is 26 cm, height is 6 cm.

And don’t let the amount of oil scare you - it is only needed to preserve the juiciness of the chicken liver. But more about this in the recipe.

Cooking chicken liver in sour cream with vegetables:

Coarsely chop the onion and fry lightly in a small amount of vegetable oil. There is no need to fry the onions too much. It is enough for it to become transparent.

Cut the carrots into slices and place in a frying pan.

Cover with a lid and simmer, stirring, over low heat for 5-7 minutes. Vegetables should not brown too much. Transfer the prepared onions and carrots to a plate.

Rinse the chicken liver thoroughly under running water and dry lightly with a paper towel, do not add salt. It is important that the liver is not too wet to prevent hot oil from splashing.

Pour vegetable oil into a saucepan and heat it over high heat. Then reduce the heat to medium and place the entire liver in a saucepan in a single layer.

At this stage, the main thing is to do everything quickly: the liver should set in the hot oil so that all the juice is sealed inside.

Fry on one side for 20-30 seconds, flip and cook for another 20-30 seconds.

Be careful! Fried chicken livers tend to suddenly “shoot” hot oil out of the pan.

To avoid getting burned, cover the saucepan with a lid while frying, then remove from the heat until the oil stops boiling a little, turn each piece over and return to the heat, covering with the lid.

It’s okay if red juice comes out of the liver, as there are two more cooking stages ahead.

Remove the saucepan from the heat and carefully remove all the vegetable oil with a spoon; it will no longer be needed.

Chop the bell pepper and zucchini thinly, place on the chicken liver and add a little salt to the vegetables to taste.

Place fried onions and carrots on top in an even layer. No need to add water.

Place the saucepan over high heat, heat for 30-40 seconds (be careful not to burn the dish) and reduce the heat to low. Cover with a lid and leave to simmer for 20-25 minutes, stirring gently occasionally.

At this stage, it is important that the heat is minimal, otherwise the tender liver may become hard.

The dish will be stewed in its own juice, which is released by the pepper and zucchini, and will decrease in volume. Test for readiness.

Mix sour cream with water and flour into a homogeneous mass without lumps and pour into a saucepan when the vegetables become soft and the juice stops oozing from the liver.

At this stage you can add spices.

Stir gently and cook over medium heat for 1-2 minutes.