Recipes from the lungs

Lungs are not the most popular offal, but there are many exciting recipes that can be used to prepare a savory dish. The lungs contain collagen necessary for the human body, but due to its presence in the product, the lungs must be prepared in a certain way. First of all, you need to remove the remains of the trachea from the lungs, wash it well, drain the first water in which the offal was boiled, and then add fresh cool water and cook until tender for at least 1 hour. Most often, boiled lungs continue to be cooked in sauce. Another popular recipe made from lungs is pie insides.

Pancakes with lung entrails

for pancakes: flour – 250g; milk – 300 ml; water – 300 ml; testicle – 2 pcs.; salt – 1 tsp; sugar – 2.5 tbsp; soda – 3/4 tsp; lemon juice - to taste; vegetable oil – 3 tbsp; for frying: vegetable oil; for the inside: lung (pork or beef) –

Lung goulash with mushrooms

pork lung – 700g; onions – 2 pcs.; carrots – 1 pc.; royal champignon mushrooms – 200g; paprika – 2 tsp; bay leaf – 2 pcs.; tomato paste – 2 tbsp; salt - to taste; ground dark pepper - to taste; flour – 1 tbsp; water; grow oil

Salad with Korean carrots and boiled lung

light (boiled) – 400g; Korean carrots (ready) – 150g; pickled cucumber – 1 pc.; onions – 1 pc.; sweet bell pepper (reddish and yellowish) – 1 pc.; mayonnaise - to taste.

Pork liver and lung omentums

pork liver – 300 g; pork lung – 300 g; buckwheat – 1 cup; water – 5 glasses; salt – 2 tsp; onions – 1 pc.; vegetable oil – 2 tbsp. l.; sebaceous mesh.

Stewed lung with vegetables

light (beef) – 300-400g; zucchini (young, thin-skinned) – 2 pcs.; carrots – 1 pc.; onion – 1 pc.; dark pepper (ground) - to taste; salt - to taste.

Lung goulash in pots

lung; for the sauce: tomato paste; bay leaf, peppercorns, paprika, hot pepper, salt - to taste; meat broth; flour.

Snow-white pudding in German style

pork liver (lung, heart), vegetable oil, onion, yolks, cream (30%), pork intestines.

section: Puddings (unsweetened)

Pancake pie with meat and mushrooms

heart, lung, dried mushrooms, onions, spices, salt, milk, egg, sugar, flour, vegetable oil, butter, egg (boiled), sour cream.

section: Pancake cake

Old Russian dumplings

beef heart, beef lung, dried mushrooms, onions, butter, wheat flour, milk, egg, sugar, butter, sour cream, salt.

Viennese boischel with rusk dumplings

water, salt, bay leaf, marjoram (sprig), dark pepper (peas), bunch of herbs, lung and heart, fat, onion, flour, broth, parsley (sprigs), lemon zest, pickled cucumber, anchovies, garlic, vinegar , snow-white bread (stale.

section: Austrian cuisine

Vegetable canapés

French loaf, tomatoes, green lettuce, light butter, cucumber, olives.

Easter lamb giblet soup (II)

offal (guts, heart, lung, liver), head, legs or drumsticks, salt, juice of 2 lemons, shallots (chopped), parsley (chopped greens), dill (chopped), celery (chopped leaves), rice (long), anise seeds, dark pepper.

section: Greek cuisine, Lamb soups

Goulash from lung

light, onion, margarine, flour, tomato puree, salt, pepper, herbs.

Carp in beer with honey

carp, butter, onion, parsley (root), carrots, honey, salt, spices, beer (light light).

section: Boiled fish

Buckwheat porridge with liver

buckwheat (kernel), lung, onion, salt, vegetable oil.

section: Buckwheat dishes

Viennese veal lung

lung (veal), onion, carrots, parsley (root), celery (root), white pepper (peas), cloves, bay leaf, salt, thyme (dry), flour, zest, capers, lemon juice, salt, white pepper (freshly ground), sugar, cream.

section: Austrian cuisine

Noodle soup with meat

beef (pulp), heart, lung, liver, homemade noodles 350g, onion, egg, butter, breadcrumbs, sour cream, ground pepper, salt.

section: Pasta casseroles

Light risotto with turkey and pesto

chicken broth, turkey (cut into strips), butter, onion (finely chopped), arborio rice, dry white wine, green pesto sauce, basil, pine nuts (toasted).

Frying in Kazakh style

lung, beef liver, heart, fat tail fat, onions, pepper, salt.

Potatoes stewed with giblets

potatoes, lung (veal), heart, carrots, onions, vegetable oil, butter (softened), vinegar, dark bread (crumbs), dark pepper (ground), salt.

section: Potato dishes

Light lemon cream ice cream with blueberries

lemon (zest, juice), sweet powder, cream (fat), blueberries.

Flounder in lemon

flounder (fillet), lemon juice, leek (small), celery (stalk), shallots, butter, salt, flour, light white wine, cream, parsley (chopped herbs).

section: Baked fish

Donuts with liver

yeast dough, liver, lung, onion, salt, pepper.

Light oatmeal cookies with dried apricots

drink or watery yogurt, dried apricots, sugar, oatmeal (prepared).

section: Oatmeal cookies

Samsa in Kazakh

flour, butter, water (hot), salt, lung, heart, liver, onion, black pepper, fat.

Light blueberry cake

puff pastry without yeast, sour cream, cream (33-35%), sweet powder, starch, blueberries.

Recipes for making pork lung

Lung is an offal that is not considered particularly valuable. But if you cook it correctly, you can get a lot of tasty dishes. So let's talk about how to cook light. The lung can be pork or beef, but only the time of its production depends on this. It takes less time to make a pork lung than a beef lung.

How to cook pork lung?

A few rules on how to cook pork lung:

Before preparing the lung, we clean it of respiratory tract residues, carefully rinse it and cut it into portions. Then we soak the lung in water for several hours to get rid of toxins and bloody discharge. If the water becomes opaque, it must be changed from time to time.
After soaking, put the pork lung in a saucepan, fill it with water (2/3 of the pan). When the water boils, add one small peeled onion to the lung. Also at this time add salt to taste.
We carefully remove the foam that appears in the lung.
Cook pork lung for 2–2.5 hours, and beef lung for 3 hours. Check the degree of readiness with a fork or knife. When a lung is punctured, there should not be any bleeding.

When the lung is cooked, it can be used to create recipes for various dishes, for example, goulash.

Pork lung recipe – lung goulash

To make this recipe you will need:

2 kg lung;
80 g vegetable oil;
2 onions;
2 tbsp. spoons of tomato paste and flour;
Bay leaf;
salt and pepper.

How to cook pork lung?

We wash the lung and place it in a saucepan with bubbling water. For one part of the lung there should be one and a half parts of water.
Cook the lung over low heat for 2 hours.
Take out the finished lung, cut into small pieces, add salt, pepper and fry in vegetable oil.
At the end of the process of frying the lung, add the onion (previously finely chopped) and flour to the frying pan.
We transfer all the contents into a clay pot and pour in 4 cups of the broth in which the lung was cooked. We also put tomato paste and bay leaf there.
Preheat the oven and place a light pot in it, covered with a lid. We keep it there for 20 minutes.
We take the pot of lung out of the oven, wrap it in a warm towel and keep it like that for 15 minutes (the lid is always closed during this process). After this procedure, the goulash is one hundred percent ready.

Light dishes are usually served with a side dish in the form of fried potatoes. Boiled lung can be used as the inside of pies, pancakes, and can also be used to make salads.

Pork lung with soy sauce recipe

Ingredients for preparing pork lung: 1 kilogram of pork lung, 100 grams of vegetable oil, 50 grams of soy sauce, 2 teaspoons of rice vinegar, 2 onions, 4-5 cloves of garlic, spices, basil, coriander, flour, 2 eggs.

How to cook pork lung with soy sauce?

Pork lung must be cooked in salted water for 1.5-2 hours, then cut into narrow strips. Drizzle with soy sauce and rice vinegar.
Pass the garlic through a press, then add it to the lungs with coriander, seasoning for Korean carrots, basil (you can use dried). After this, put it in the refrigerator to marinate for an hour and a half.
When the pork lung is perfectly marinated, you need to add beaten eggs and mix well. Sprinkle with flour and mix again. Repeat the function with flour.
Add chopped onion to the pork lung and fry in oil until transparent golden brown. You can also add cumin to the onion. After the onion is ready, the heat should be increased to maximum and the cooked lung should be placed in the frying pan. It is necessary to quickly stir it until it is ready, in other words, wait until the egg and flour set - this will take no more than 5 minutes.
Place pork lung on a leaf of Chinese cabbage. It is better to serve pods of green beans or peas as a side dish.

Stewed pork lung recipe with sour gravy

Ingredients for preparing pork lung: 1.2 kilograms of pork lung and heart, 2 parsley roots, 2 carrots, 1 bunch of parsley, 400 grams of sour cream, 2 medium-sized onions, 4 tablespoons of vegetable oil, 4 tablespoons of flour, juice 1 th lemon, 2 tablespoons of vinegar, 2 bay leaves, 2 teaspoons of mustard, lemon zest, sugar, half a teaspoon each of reddish ground pepper and marjoram, dark ground pepper, salt.

How to cook pork lung with sour gravy?

Carefully washed and cleaned pork lung and heart must be placed in cool water, which should be brought to a boil. After this, the offal must be removed from the broth and placed in another pan.
Pour in fresh water so that it completely covers them, boil, then add salt and cook until half cooked.
Place peeled and sliced vegetables and all the spices into the pan with the pork lung.
Boil the pork lung until fully cooked, remove it, and strain the broth. After this, heat the oil, fry the flour mixed with reddish pepper in it, add a liter of broth in which the offal was cooked.
Stir to avoid lumps, add vinegar, lemon zest, sugar, salt and boil.
Clean the pork lung and cut into slices. Place the meat in the sauce, add mustard, sour cream and bring to a boil again.
Before serving, garnish with lemon slices.

Pork lungs contain a large bouquet of necessary parameters. Pork lungs have a lot of connective tissue and a small amount of real protein. It is recommended to eat pork lungs from young animals. How to cook tasty pork lungs is not a secret for any cook, but for housewives we recommend trying fried pork lungs with onions.

Pork lung with lemon - recipe with photo

Step-by-step recipe for making pork lung with photos

To prepare pork lungs according to the recipe with the photo, wash the lungs under running cool water. Clean off any white unwanted particles. Dry with a cardboard towel. Place the pork lung in a deep saucepan and fill with unstained cold water (2 liters). When the water boils, reduce the heat, add salt and cook the pork lung until soft.

While the pork lung is cooking, cut all the vegetables into small pieces to make pork lung according to the recipe. When the pork lung is ready, add chopped vegetables, pressed garlic, bay leaves and dark peppercorns to the pan.

Place a piece of lard on a hot frying pan. It is necessary to brown the sifted flour on it. Later add sugar and dry parsley, according to the recipe for making pork lung with lemon. Remove the pan from the heat and add ground reddish pepper. Remove the cooked pork lungs from the pan, remove veins and films. Then cut into narrow strips, according to the recipe for making light pork with lemon.

Strain the pork lung broth through cheesecloth and pour it into the browned flour. Mix well with a spoon. Bring the mixture to a boil, add the zest of 1 lemon, freshly squeezed lemon juice, and a teaspoon of vinegar. Place pork lungs cut into noodles in a frying pan. Boil over medium heat for half an hour. Season with pepper, salt and sugar to prepare pork lung according to the recipe with photo.

At the end of the preparation of the pork lung dish, add mustard, sour cream and boil for another 5 minutes. Chicken puree or boiled rice is suitable as a side dish for pork lungs. Before cooking, pork lungs must be soaked in cool water, and then just start cooking. You can make a tasty dish from pork lungs if you add pork lung to the filling for pies or to brawn and liverwurst.

How to cook light, savory pork - a recipe in Roman style

Step-by-step production of pork lung in Roman style:

To cook pork lung according to the recipe, heat half the butter and half the olive oil in a saucepan, add the artichokes, 2 tbsp. l. hot water and cook at a bubbly boil for 15 minutes (until soft). Heat the rest of the butter and olive oil in another pan, add pork lungs (or other types of liver in the sequence indicated above) and fry until cooked, according to the recipe for making pork lungs. Season with salt and pepper, add the pork lungs to the artichokes and stir. Fry the pork lungs for a couple more minutes and serve.

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The most delicious pork lung recipes: how to cook this offal

Pork lung is a 2nd grade offal, which mostly remains on store shelves, or is bought for animals. Most people simply don’t understand what and how to cook from pork lung. Therefore, despite the most affordable price, he does not purchase this product. Essentially light, very tasty and healthy. So it's time to start mastering more popular recipes.

Why cook easy?
Recipes
1. Light stew with vegetables
2. Fried pork lung
3. Nutritious salad
4. Cutlets

Why cook easy?

It has long been confirmed that offal is no less useful than meat itself, and some also contain more substances necessary for normal life.

The by-product is perfectly digestible and does not cause heaviness in the stomach.

Its calorie content is very low. Only 85 kcal per 100 g of product.

So you can eat it without fear while losing weight.

Light dishes turn out to be very satisfying.

It contains a lot of B vitamins, magnesium, calcium, phosphorus and other necessary substances.

Just remember that you don’t need to eat it more than 2-3 times a week. Heavy alloys can accumulate in the lung, which are very harmful to humans.

Recipes

How the finished dish turns out depends on the correctness of the preliminary work. It describes how to prepare and boil the lung in advance. So we won’t dwell on this, but will immediately move on to cooking.

Light stew with vegetables

According to this recipe, the offal can be cooked in a saucepan on the stove or in a slow cooker. It tastes best with boiled rice or mashed potatoes, but you can also serve it simply with bread.

Ingredients:

Type of dish: For 2nd Method of preparation: in a saucepan or slow cooker Servings: 4 1 hour 40 minutes

pork lungs – 500-600 g;
large onion;
sweet bell pepper;
salt and spices to taste.

Step-by-step production

Onions and peppers give the finished dish a special smell. It’s better to use ratunda, but then be careful with the seasonings so that it doesn’t turn out too spicy. But carrots don’t mix well with the lungs, although if you use them all the time, try to add a little.

The lung needs to be soaked in water for several hours, then cleaned from the trachea and cut into small pieces.

Cut the onion into quarter rings.

Pepper - in small slices.

Light half-ready. It needs to be put under a press for 30 minutes. Afterwards, lightly beat off any piece, add salt and pepper. Place in a saucepan along with the vegetables and simmer for 40 minutes over low heat.

If you are using a slow cooker. Just select the “Extinguishing” mode.

The lung is ready. The gravy also comes out quite okay. You see, everything is very simple. Just remember to keep it under pressure. This way the pieces will be the densest. Not many people like airborne ones. Bon appetit.

Fried pork lung

After cooking, the offal can be fried. It turns out very tasty.

Ingredients:

boiled pork lung – 300 g;
large onion;
a few tablespoons of rast. oils;
salt and spices to taste.

Manufacturing

Place the lung under a press for 30-40 minutes to drain excess liquid.

Cut into small pieces and place in a heated and oiled frying pan.

Fry on both sides.

Add finely chopped onion and fry everything together, stirring constantly.

You can serve it with any side dish and a salad of fresh vegetables.

Nutritious salad

Anyone can make this recipe. The dish turns out tasty and very filling, so it can be served as a main course.

Ingredients:

boiled pork lung – 200-300g;
3-5 eggs;
a can of peas or corn;
large onion;
mayonnaise or oil for dressing.

How to cook

Cut the pork lung into cubes (it is better to hold it under pressure for about an hour before doing this).

Boil the eggs, cool, peel and cut.

Almost everything depends on how the onions are prepared for this salad.

There are two options. 1st - fry it over low heat until golden brown, and 2nd - marinate it. The taste of the salads will be different, but always exciting.

Now you need to throw the salad in the refrigerator for 12 hours so that all the ingredients are soaked. Before serving, add peas or corn, season with mayonnaise or fragrant vegetable oil.

Cutlets

A beautiful dietary recipe. The cutlets turn out fragrant, airy and very filling.

Ingredients:

boiled lung – 400 g;
minced meat – 400 g;
eggs – 3-4 pcs;
processed cheese – 2 pcs;
large onion;
a couple of cloves of garlic;
salt and spices to taste;
flour – 100 g;
a little oil for frying.

How to cook

Grind lightly in a meat grinder, mix with minced meat, salt and pepper.

Add the egg and minced garlic.

In a separate bowl, mix eggs and grated cheese.

With wet hands, form cutlets, dip them first in flour, and then in the egg-cheese mixture. Fry on both sides in a heated frying pan, greased with oil.

It turns out very tasty.

If you grind the lung and other by-products, then fry them with onions, you will get a beautiful interior for pies and pancakes. Here are detailed recipes for pies.

By-products can and should be consumed in your own menu. Try the suggested recipes and invent your own.

Here's another exciting recipe. Take note:

If you find an error, please select a piece of text and press Ctrl+Enter .

The most delicious pork lung recipes: how to cook this offal

How to cook pork lung

Pork by-products are cheaper than pork, but they are often almost as filling and have much less calories. Many savory dishes can be prepared from light suckling pig. True, for this it most often needs to be boiled in advance. This is quite time-consuming, but not a difficult task. The upcoming cooking process will not require much time and effort. Knowing how to cook pork lung in a frying pan, in the oven or in a slow cooker, you can feed your family a delicious lunch or dinner, while saving your household budget.

Individual manufacturing

Pork lung can be boiled, baked, stewed, used to make salads, entrails for pies and pancakes. There are quite a lot of recipes for dishes made from this offal, and they all have their own manufacturing technology. But we can also cite a few general points, without knowledge of which the cook should not count on an ideal result.

The lung quickly deteriorates, so it is important to assess its condition before purchasing. The offal should not be covered with sticky mucus or stains, and it should not emit a nasty sour smell, characteristic of lost meat.
If you use frozen offal, allow it to thaw in natural conditions without exposing it to sudden temperature changes. An attempt to speed up the process using a microwave or warm water will lead to a deterioration in the organoleptic properties of the finished dish.
Some housewives simply wash pork lungs in running water for a long time before making them, but more often this offal is soaked. This allows you to free him from blood (internal environment of the human and animal body) and toxins. The lungs of young piglets do not need to be soaked for long, 2 hours is enough, but the organs of an old pig need the longest soaking (up to 6 hours). In order to prevent the lungs from floating during soaking, they are covered with a plate on which a jar of water is placed. The water in the container in which offal is soaked must be changed as often as possible.

Before or after soaking, the lungs must be rinsed and cleaned of all excess, and the trachea must be removed.

Before frying or stewing pork lung, it is recommended to boil it. If you cut it into small pieces, it will take about an hour. Usually the offal is cut into medium pieces, which are boiled for 1.5-2 hours. Fully light pigs are cooked for at least 2 hours. But some snacks are prepared from new offal that have not been subjected to preparatory heat treatment.

In order for the by-products to get the most pleasant smell, you can add onions, carrots, laurel leaves, peppercorns or other spices to the pan when cooking.

When cooking, the lungs must be twisted so that they absorb water and do not float. Foam should be removed from the surface of the broth. The broth remaining after boiling the lungs is usually not used for culinary purposes.

It is better to cool pork lungs under pressure. Then they will acquire the densest density, and they will become more pleasant to eat.

Roast pork lung snacks can be served separately or with a side dish. Unsweetened cereals, stewed vegetables, and mashed potatoes are suitable for this purpose. From time to time, the offal is immediately prepared with vegetables, mushrooms, and cereals.

Fried pork lung in soy sauce

pork lung – 0.5 kg;
onions – 100 g;
garlic – 2 cloves;
soy sauce – 40 ml;
refined vegetable oil - how much will be needed;
water - how much will it take;
salt, spices - to taste.

Manufacturing method:

Cut the pig's lungs into several pieces, immediately removing the trachea.
Wash the lungs under running water and place in a saucepan. Cover the offal with a lid of a smaller diameter than the pan. Place a container of water on the lid. Pour water into the pan so that the liquid with the reserve covers the offal.
Soak the lungs for 2 to 6 hours, changing the water once an hour.
Wash your lungs, put them in a clean pan, and fill them with water.
Place the pan over medium heat. After the water boils, reduce the intensity of the flame. Cook the lung for 2 hours. An hour before cooking, add spices and salt.
Remove the lungs from the broth, place them on a cutting board, cover with a second board, and place a weight on it.
Once the lungs have cooled, cut them into pieces about 1.5 cm in size.
Peel the onion and cut into small cubes.
Peel the garlic cloves and cut into slices.
Heat oil in a frying pan, add onion and garlic. Fry them until the appropriate smell is heard.
Add pieces of pork lung to the vegetables. Brown them for 7-8 minutes, stirring with a spatula, over medium heat.
Add soy sauce. Continue cooking the dish until the sauce has completely evaporated.

You can serve fried pork lung with potatoes, cereal dishes, and pasta. You can also offer it without a side dish, as an independent snack.

Pork lung goulash

Compound:

pork lung – 0.5 kg;
onions – 100 g;
carrots – 100 g;

vsweet pepper – 0.2 kg;

tomato paste – 20 ml;

water – 0.2 l;

refined vegetable oil – 60 ml;

salt, ground paprika - to taste.

Clean the pork lung of all excess, wash, fill with water and soak for at least 4 hours, changing the water from time to time. An even better idea would be to soak the pig's lungs in a vinegar solution. To do this, you need to dissolve table vinegar in water at the rate of 20 ml of 9 percent acid per 1 liter of water.
After soaking, wash the offal again, dry with cardboard towels and cut into pieces about 2-2.5 cm in size.
Scrub the carrots, rinse, dry with napkins and grate coarsely.
Remove the peel from the onion and cut it into thin half rings.
Cut the sweet pepper into pieces of the same shape, removing the seeds from it first.
Pour oil into a deep frying pan and heat it. Place the lung in the pan. Press the lid down and fry for 10-15 minutes, lifting the lid from time to time and stirring the offal pieces.
Add a little oil and raise the heat slightly to evaporate the liquid released from the offal. Wait for the pieces of lung to brown and add onions and carrots to them.
Fry the pieces of lung with vegetables until the outermost ones acquire a golden color.
Add pepper and tomato paste. Simmer the food for 5 minutes.
Add salt, paprika and water. Cover the pan with a lid and reduce the heat underneath. Stew the lung with vegetables for an hour.

Pork lung prepared according to this recipe is almost as good in taste as classic goulash.