Chicken liver salad with carrots and onions - a very tasty recipe

Have a nice day dear readers!

Now we will start making a cool salad. What is its highlight anyway? Naturally, in terms of speed of production, if all the ingredients are prepared, then it can be prepared in almost 10 minutes. As they say, a minimum of effort and a satisfying snack on your table. And what kind of dish is this anyway? And I will say this is a chicken liver salad with carrots and onions. Not many people use a similar delicacy in cooking, but in our family it is very popular.

Chicken liver is rich in iron content. Which has a very beneficial effect on our body - it increases hemoglobin, which means it reduces the risk of diseases such as myocardial infarction, heart attack and atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) .

How to cook this meat delicacy so as not to lose its beneficial properties. It’s simple, we’ll boil it, but only until done. Under no circumstances should we overcook, otherwise it will also affect the taste.

I understand that most housewives believe that chicken liver has a bitter taste. Maybe there is one, but it’s not critical. Personally, this does not negatively affect me in any way. If you are confused and this is a problem for you, in other words, there is one excellent method to get rid of it. We will soak pieces of liver in milk, I think 1 hour will be completely enough for this process. Just after this, wash the product well and proceed to its upcoming heat treatment.

Let's decide on the quality of the main ingredient. Where is it better to get it, in what form, and what form and not touch it at all? This chicken delicacy can only be found frozen; this is the most popular option. Therefore, our task is to visually inspect it. Under no circumstances should you use green or orange colored liver. Pay attention to the thickness of the pieces; it does not have to be loose. Here are some of the most important points.

Very tasty salad with chicken liver, carrots and onions

Well, are you ready to get a real dose of vitamins? It's time to start making. Let's prepare all the ingredients. Particular attention should be paid to chicken liver. Before using it, it should be boiled, only after this can you begin to cut out the delicacy.

If the finished liver has a very bitter taste, it means it was not completely fresh at first. I would not recommend eating such a product.

This recipe has been time-tested more than once. Therefore, without any doubt, you can start cooking. Prepare the necessary ingredients and get to work.

We have seen the main points. Manufacturing will now begin. As I said, we will start cooking by boiling the liver. At this point, let’s take a closer look at this and the entire manufacturing process.

Chicken liver - 500 gr.
Carrots - 1 pc. (large)
Onions - 2 medium onions
Garlic - 3 cloves
Vegetable oil - 70 ml. (for refueling)
Salt, ground dark pepper - to taste
Vegetable oil - for frying

Step by step recipe

Let's start cooking the liver. But before all this, the product must be processed. First, defrost it at room temperature. The microwave will not help here, it will only ruin the ingredient.

Clean the liver from film and blood vessels. Remove the bile ducts; sometimes they remain on some pieces. Your task is to carefully cut them off, but not to pierce them. Afterwards, rinse well with water.

Next, put a pan of water on the fire and bring to a boil. Add salt to taste. Now you can safely omit the chicken liver. We will cook the product for no more than 10 minutes. Once it boils, continue cooking for another 10 minutes. Then throw the boiled delicacy into a sieve and let the water drain. Leave to cool and then proceed to cutting.

We will cut the cooled liver into narrow strips. At first I cut it into slices, and then chopped it into the smallest pieces.

It's time to get started on vegetables. Peel the onions and carrots from the skins and husks. After cleaning, wash the vegetables under running water. Then grate the carrots on a large grater.

Cut the onion into half rings. Before doing this, divide the onion into two equal parts. Try to cut as thin as possible.

Let's start frying the chopped vegetables. Place the frying pan on the fire, pour in a small amount of vegetable oil. Let the vegetable oil warm up slightly. Next we send onions. Fry it for 3-4 minutes, stirring occasionally.

After 3 minutes, add grated carrots to the chopped onions. Continue the frying process for another 7 minutes until the vegetables are fully cooked.

While frying, vegetables should be stirred constantly. If the mass begins to burn, then reduce the heat to low.

Our vegetable sauté is ready, you can remove it from the heat. Then let it cool for some time.

Now prepare a deep dish and we will season our salad. Place all the prepared foods into the bowl: boiled liver and fried vegetables.

We also add garlic here and peel it in advance. Then we pass it through the press. Add salt and ground dark pepper. Pour in a small amount of vegetable oil. Now mix well, if the salad comes out quite dry, then you can add a little more oil.

By the way, such a snack can be seasoned with mayonnaise, but this is not for everybody.

The salad is ready, you can put it on a serving plate and serve. I use the freshest greenery as decoration, but at the moment I didn’t have it on hand.

Guys, you can serve this appetizer both at a celebration and on any weekday. So let's say as a contrast to the table. This dish is not only quickly prepared, but also quite healthy for our body.

Today I have everything, dear readers. Save the article in bookmarks, share on social networks and come back to us again. And for now, bye everyone! I will be waiting for you again!

10 recklessly delicious salads with liver

Combine chicken, beef or pork liver with vegetables, mushrooms, eggs and cheese.

1. Salad with liver, mushrooms and cucumbers

Ingredients

150 g beef or pork liver;
1–2 pickled or new cucumbers;
150 g canned champignons;
100 g hard cheese;
salt - to taste;
3 tablespoons of mayonnaise;
1 teaspoon mustard.

Manufacturing

Boil the liver until tender. Cut into small pieces or strips together with cucumbers and mushrooms. Grate the cheese on a large grater.

Place all prepared ingredients in a bowl. Season with salt and mayonnaise and mustard.

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2. Salad with beef liver and carrots

Ingredients

500 g beef liver;
2–3 tablespoons of vegetable oil;
1 onion;
1 carrot;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into thin flat slices, no more than half a centimeter wide. Fry in a frying pan with oil over medium heat for approximately 5-7 minutes on each side. Place on a plate and cool.

Cut the liver into strips and the onion into small pieces. Grate the carrots on a large grater.

Place everything in a bowl, salt, pepper and season with mayonnaise.

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3. Salad with beef liver, cucumbers and walnuts

Ingredients

500 g beef liver;
400 g potatoes;
200 g pickled or pickled cucumbers;
5–6 sprigs of parsley or other herbs;
50 g walnuts;
salt - to taste;
black pepper - to taste;
mayonnaise - to taste.

Manufacturing

Boil the liver and potatoes until tender. Cool and cut into small pieces along with cucumbers and herbs. Chop the nuts.

Place everything in a salad bowl, salt, pepper and season with mayonnaise.

Prepare

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4. Salad with beef liver, cucumbers and egg pancakes

Ingredients

400 g beef liver;
2–3 salted or pickled cucumbers;
1 onion;
1 carrot;
2 cloves of garlic;
6–7 tablespoons of vegetable oil;
3 testicles;
salt - to taste;
1 tablespoon flour;
35 g walnuts;
black pepper - to taste;
3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into strips, cucumbers into small pieces, onions into half rings. Grate the carrots on a grater for the Korean version or on an ordinary large grater. Pass the garlic through a press.

Heat 2 tablespoons of oil in a frying pan and fry the liver over medium heat for 7-8 minutes. Place on a plate and cool. Fry the carrots in the same amount of oil for 7–10 minutes.

Beat eggs with salt and flour. Fry the egg pancakes in a greased frying pan for about a minute on each side. Cool slightly, roll into rolls and cut into thin strips.

In the remaining oil, brown the onion for 5-6 minutes. Dry the nuts in a clean frying pan for a minute and chop.

Place the liver with carrots, cucumbers, onions, egg pancakes, garlic and nuts in a bowl. Salt, pepper and season with mayonnaise.

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5. Salad with liver and beets

Ingredients

400–500 g beets;
300 g beef or pork liver;
1 onion;
50 g walnuts;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Boil the beets and liver until tender. Cut them into strips or small pieces, and the onion into half rings. Chop the nuts.

Place everything in a bowl. Salt, pepper and season with mayonnaise.

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6. Salad with liver and bell pepper

Ingredients

1 small onion;
1 small bunch of lettuce or salad mix;
1–2 teaspoons wine vinegar;
300 g chicken or beef liver;
1–2 bell peppers;
2½ tablespoons olive oil;
salt - to taste;
black pepper - to taste;
1-2 teaspoons Dijon mustard.

Manufacturing

Cut the onion into rings or half rings. Tear the salad with your hands. Place the onions in a bowl and add the vinegar. After a minute or two, pour boiling water over it, and then rinse under running cool water.

Boil the liver until tender or simmer, then cut into medium or large pieces.

Place bell peppers on a lightly greased baking sheet. Bake for 20–25 minutes at 200°C. Cool slightly and cut into strips.

Place the liver on a plate with onions, bell peppers and salad. Salt, pepper, season with oil and mustard.

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7. Salad with liver, carrots and cucumbers

Ingredients

3 testicles;
1–2 carrots;
350 g beef or pork liver;
2–3 pickled or pickled cucumbers;
1–2 onions;
1–2 tablespoons vegetable oil;
3-4 tablespoons of mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, carrots and liver until tender.

Grate the whites and carrots on a large grater, the yolks on a small grater. Cut the cucumbers, onions and liver into small pieces.

Heat the oil in a frying pan and fry the onion for 4-5 minutes. Cool.

Place half of the liver, onions and cucumbers in a salad bowl, followed by carrots and whites, and after them repeat the liver, onion and cucumber layers. After each ingredient, grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top.

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8. Salad with chicken liver, beets and carrots

Ingredients

3 testicles;
350–400 g chicken liver;
2 carrots;
3 beets;
3 salted or pickled cucumbers;
100 g pickled onions;
150–200 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, liver, carrots and beets until tender. Cool and grate on a large grater. Cut the cucumbers and onions into small pieces.

Place the liver, half the beets, onions, carrots, cucumbers, eggs and the remaining beets in a salad bowl. After each layer, grease with mayonnaise.

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9. Salad with chicken liver, cheese and tangerines

Ingredients

2 testicles;
2 potatoes;
1 carrot;
1 cucumber;
150 g chicken liver;
2 tangerines;
1 small bell pepper;
2–3 stalks of green onions;
1 onion;
80 g hard cheese;
1–2 tablespoons vegetable oil;
2 tablespoons soy sauce;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes and carrots until tender. Cut into small pieces together with cucumber, liver, tangerine slices, bell pepper, green and onions. Grate the cheese on a small or medium grater.

Heat oil in a frying pan over moderate heat. Fry the liver with onions and soy sauce for about 10 minutes. Cool.

Place all prepared ingredients except cheese in a bowl. Salt, pepper and season with mayonnaise. Sprinkle cheese on top.

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10. Salad with beef liver, peas and eggs

Ingredients

300–350 g beef liver;
3–4 testicles;
3-4 stalks of green onions;
1 small bunch of parsley;
200 g canned peas;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of mayonnaise.

Manufacturing

Boil the liver until tender, boil the eggs hard for 10 minutes. Cool.

Cut the liver into small pieces, eggs into quarters or smaller. Chop the onion and parsley.

Mix liver with peas and herbs. Salt, pepper and season with mayonnaise. Place on a plate and top with eggs and parsley.

Salads with liver and carrots

Layered snowdrop salad with chicken liver

chicken liver – 300g; onions – 2 pcs.; testicle – 3 pcs.; potatoes – 3 pcs.; carrots – 1 pc.; canned cucumber – 1 pc.; canned champignons – 1 jar; greenish salad – 1 bunch; green onion - to taste; small onion sets - 5 pcs.; mayonnaise

Pork liver salad with corn

pork liver (boiled) – 400g; corn (canned) – 1 can; bell pepper – 1 pc.; carrots – 1 pc. (large); pickled cucumber – 1 pc.; onion – 1 pc. (big); vegetable oil – 3-4 tbsp; salt - to taste; mayonnaise - to taste

Salad with fried chicken liver, mushrooms and vegetables

chicken liver – 500g; champignons – 300g; onions - 2 huge onions; carrots – 2 pcs.; pickled cucumbers – 300g; pumpkin seeds – 150g; celery – 2 stalks; olive oil for frying; balsamic vinegar – 4-5 dessert liters; greenish

Chicken liver salad with mustard

chicken liver – 500g; testicle – 6 pcs.; potato starch – 1 tsp; salt – 2 tsp; mustard (seeds) – 1 tbsp; carrots – 300g; vegetable oil – 4 tbsp; mayonnaise – 6 tbsp.

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Bean salad with chicken liver

variegated beans – 500g; chicken liver – 500g; carrots – 2 pcs.; onions – 2 pcs.; salt – 3 tsp; dry adjika – 1 tsp; vinegar (9%) – 1 tbsp; vegetable oil – 6 tbsp.

section: Liver salads

Layered liver salad

beef liver – 500g; testicle – 2 pcs.; onion – 1 pc.; carrots – 1 pc.; cheese – 50g; salt, mayonnaise - to taste; vegetable oil – 2 tbsp.

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Salad “Dream”

pickles, beef liver, green peas, carrots, onions, mayonnaise, salt.

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Bean salad with liver

beans, liver, carrots, onions, butter, salt, red pepper, mayonnaise.

section: Salads with beans, Liver salads

Layered salad with boiled liver

potatoes, carrots, liver, pickled cucumbers, eggs.

section: Layered salads, Liver salads

Cod liver salad (pollock) with vegetables

cod liver (canned), potatoes, pickled cucumbers, carrots, onions, mayonnaise, salt.

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Cod liver salad with rice

cod liver (canned), rice (boiled), carrots, egg (hard-boiled), mayonnaise, lemon, greens (several sprigs).

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Salad with liver and pickles

beef liver, pickled cucumbers, onions, cheese (hard grated), olive oil, carrots, dill (greens), mayonnaise.

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Salad with liver and carrots

carrots, onions, eggs, liver, red pepper, dark pepper, mayonnaise, vinegar.

section: Liver salads

Salad with raw beef liver

potatoes, liver, carrots, beets, white cabbage, cucumber, sour cream (watery), vegetable oil, vinegar (3%), onions, parsley, dill (greens).

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Radish salad with chicken liver “Autumn”

chicken liver, snow-white radish, carrots, onions, garlic, parsley, walnuts (for decoration), mayonnaise (for dressing), salt, dark pepper (ground), vinegar, sugar.

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Chicken liver and carrot salad

chicken liver, carrots, pickled cucumbers, onions, vegetable oil, mayonnaise, lettuce, dill (greens), parsley (greens), salt, pepper.

section: Chicken salads

Salad with beets and chicken liver

chicken liver, egg, onion, pickles (large), beets (boiled), carrots (boiled), mayonnaise, salt, dark pepper (ground).

section: Chicken salads

Beef liver salad with pickled cucumbers

liver (beef), carrots, onions, pickled cucumbers, mayonnaise, salt, pepper.

section: Liver salads

Salad with boiled liver and pickles

liver, cucumber (salted), carrots, mayonnaise, onions, vegetable oil - 2-3 tbsp.

section: Liver salads

Layered liver salad

liver (boiled beef), potatoes (large boiled), carrots (boiled), cucumbers (pickled), radishes (large), mayonnaise, salt, dill.

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Chicken liver salad with egg pancakes and mustard dressing

chicken liver, carrots, eggs, starch (potato), vegetable oil, mustard (grains), mustard (ready), mayonnaise, salt, pepper, vegetable oil (for frying).

section: Liver salads

Chicken liver salad with carrots and cheese

chicken liver, onion, vegetable oil, carrots, hard cheese, garlic, egg, mayonnaise.

section: Liver salads

Salad with Korean carrots and liver

Korean carrots, beef liver, onions, mayonnaise, vegetable oil (for frying).

section: Liver salads, Korean salads

Beef liver salad with green peas and pickles

pickled cucumbers, beef liver, green peas (canned), onions, carrots.

section: Liver salads

Veal liver salad with beans

veal liver, beans (canned), onions, carrots, Chinese cabbage.

section: Liver salads, Salads with beans

Liver salad with prunes and cheese

chicken liver (or boiled pork), carrots, onions, hard cheese, prunes, mayonnaise, walnuts.

10 recklessly delicious salads with liver

Combine chicken, beef or pork liver with vegetables, mushrooms, eggs and cheese.

1. Salad with liver, mushrooms and cucumbers

Ingredients

150 g beef or pork liver;
1–2 pickled or new cucumbers;
150 g canned champignons;
100 g hard cheese;
salt - to taste;
3 tablespoons of mayonnaise;
1 teaspoon mustard.

Manufacturing

Boil the liver until tender. Cut into small pieces or strips together with cucumbers and mushrooms. Grate the cheese on a large grater.

Place all prepared ingredients in a bowl. Season with salt and mayonnaise and mustard.

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2. Salad with beef liver and carrots

Ingredients

500 g beef liver;
2–3 tablespoons of vegetable oil;
1 onion;
1 carrot;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into thin flat slices, no more than half a centimeter wide. Fry in a frying pan with oil over medium heat for approximately 5-7 minutes on each side. Place on a plate and cool.

Cut the liver into strips and the onion into small pieces. Grate the carrots on a large grater.

Place everything in a bowl, salt, pepper and season with mayonnaise.

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3. Salad with beef liver, cucumbers and walnuts

Ingredients

500 g beef liver;
400 g potatoes;
200 g pickled or pickled cucumbers;
5–6 sprigs of parsley or other herbs;
50 g walnuts;
salt - to taste;
black pepper - to taste;
mayonnaise - to taste.

Manufacturing

Boil the liver and potatoes until tender. Cool and cut into small pieces along with cucumbers and herbs. Chop the nuts.

Place everything in a salad bowl, salt, pepper and season with mayonnaise.

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4. Salad with beef liver, cucumbers and egg pancakes

Ingredients

400 g beef liver;
2–3 salted or pickled cucumbers;
1 onion;
1 carrot;
2 cloves of garlic;
6–7 tablespoons of vegetable oil;
3 testicles;
salt - to taste;
1 tablespoon flour;
35 g walnuts;
black pepper - to taste;
3 tablespoons of mayonnaise.

Manufacturing

Cut the liver into strips, cucumbers into small pieces, onions into half rings. Grate the carrots on a grater for the Korean version or on an ordinary large grater. Pass the garlic through a press.

Heat 2 tablespoons of oil in a frying pan and fry the liver over medium heat for 7-8 minutes. Place on a plate and cool. Fry the carrots in the same amount of oil for 7–10 minutes.

Beat eggs with salt and flour. Fry the egg pancakes in a greased frying pan for about a minute on each side. Cool slightly, roll into rolls and cut into thin strips.

In the remaining oil, brown the onion for 5-6 minutes. Dry the nuts in a clean frying pan for a minute and chop.

Place the liver with carrots, cucumbers, onions, egg pancakes, garlic and nuts in a bowl. Salt, pepper and season with mayonnaise.

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5. Salad with liver and beets

Ingredients

400–500 g beets;
300 g beef or pork liver;
1 onion;
50 g walnuts;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Boil the beets and liver until tender. Cut them into strips or small pieces, and the onion into half rings. Chop the nuts.

Place everything in a bowl. Salt, pepper and season with mayonnaise.

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6. Salad with liver and bell pepper

Ingredients

1 small onion;
1 small bunch of lettuce or salad mix;
1–2 teaspoons wine vinegar;
300 g chicken or beef liver;
1–2 bell peppers;
2½ tablespoons olive oil;
salt - to taste;
black pepper - to taste;
1-2 teaspoons Dijon mustard.

Manufacturing

Boil the liver until tender or simmer, then cut into medium or large pieces.

Place bell peppers on a lightly greased baking sheet. Bake for 20–25 minutes at 200°C. Cool slightly and cut into strips.

Place the liver on a plate with onions, bell peppers and salad. Salt, pepper, season with oil and mustard.

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7. Salad with liver, carrots and cucumbers

Ingredients

3 testicles;
1–2 carrots;
350 g beef or pork liver;
2–3 pickled or pickled cucumbers;
1–2 onions;
1–2 tablespoons vegetable oil;
3-4 tablespoons of mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, carrots and liver until tender.

Grate the whites and carrots on a large grater, the yolks on a small grater. Cut the cucumbers, onions and liver into small pieces.

Heat the oil in a frying pan and fry the onion for 4-5 minutes. Cool.

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8. Salad with chicken liver, beets and carrots

Ingredients

3 testicles;
350–400 g chicken liver;
2 carrots;
3 beets;
3 salted or pickled cucumbers;
100 g pickled onions;
150–200 g mayonnaise.

Manufacturing

Boil hard-boiled eggs for 10 minutes, liver, carrots and beets until tender. Cool and grate on a large grater. Cut the cucumbers and onions into small pieces.

Place the liver, half the beets, onions, carrots, cucumbers, eggs and the remaining beets in a salad bowl. After each layer, grease with mayonnaise.

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9. Salad with chicken liver, cheese and tangerines

Ingredients

2 testicles;
2 potatoes;
1 carrot;
1 cucumber;
150 g chicken liver;
2 tangerines;
1 small bell pepper;
2–3 stalks of green onions;
1 onion;
80 g hard cheese;
1–2 tablespoons vegetable oil;
2 tablespoons soy sauce;
salt - to taste;
black pepper - to taste;
2-3 tablespoons of mayonnaise.

Manufacturing

Heat oil in a frying pan over moderate heat. Fry the liver with onions and soy sauce for about 10 minutes. Cool.

Place all prepared ingredients except cheese in a bowl. Salt, pepper and season with mayonnaise. Sprinkle cheese on top.

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10. Salad with beef liver, peas and eggs

Ingredients

300–350 g beef liver;
3–4 testicles;
3-4 stalks of green onions;
1 small bunch of parsley;
200 g canned peas;
salt - to taste;
black pepper - to taste;
3-4 tablespoons of mayonnaise.

Manufacturing

Boil the liver until tender, boil the eggs hard for 10 minutes. Cool.

Cut the liver into small pieces, eggs into quarters or smaller. Chop the onion and parsley.

Mix liver with peas and herbs. Salt, pepper and season with mayonnaise. Place on a plate and top with eggs and parsley.