Liver soufflé

Mon, April 9, 2018

Recipe for liver soufflé, which we will cook in the oven. This warm, fluffy and satisfying liver casserole is delicious served hot or cold. Serve chicken liver soufflé with your favorite side dish and, of course, the freshest vegetables and herbs - you’ll get a simple and tasty lunch for the whole family.

I suggest using chicken liver as a base because it itself is unusually warm. As a substitution option, you can take turkey or beef liver. In order for the finished dish to please you with its airiness, I highly recommend not to bother with the step of separating the eggs and painstakingly beating the egg whites.

Ingredients:

Making a dish step by step:

To make a tender and airy liver soufflé, we will need the following ingredients: chicken liver, chicken eggs, onions, carrots, milk of any fat content, wheat flour (highest or first grade), salt, ground dark pepper, and also a little butter for greasing the pan. .

Before all this, you need to decide which device is most convenient for you to use to create a base for the soufflé. Meat grinder, immersion or stationary blender, food processor (attachment - iron knife) - choose. I like the extreme option best. Peel onions and carrots (weight indicated in already prepared form) and cut into smaller pieces. Place in a bowl.

Grind everything so that there are no large pieces left.

Next we add the chicken liver, which must be washed, dried, cut off the snow-white veins and cut into large pieces (you don’t have to cut it). My liver is already cooked and frozen (I buy it chilled and store it in the freezer after processing).

Scroll everything together, then pour milk, add wheat flour, salt and pepper to taste. Wash the chicken eggs, dry them, separate the whites from the yolks. We put the outer ones in a bowl, and pour the whites into a separate bowl.

We achieve uniformity of the minced liver (small pieces of carrots will be visible).

Beat the egg whites with a mixer with a pinch of salt until soft peaks form.

The result should be a light, airy and soft white protein foam that holds its shape and does not leak out if you turn the bowl over.

We transfer the whipped whites to the minced liver, which for convenience is better to pour into a large container.

Gently fold in the whipped whites, trying to maintain the size and airiness of the mass.

We take a mold of suitable size (the dimensions of mine are rectangular: 24x11 cm - along the top, 21x8 cm - along the bottom, height - 6.5 cm) and grease it with soft butter. By the way, it is not at all necessary to use this particular shape - round, square, oval or even portioned muffin tins are perfect. I prepared liver soufflé in this form for the first time and it stuck very much, so I advise you to either sprinkle the butter with breadcrumbs or use baking paper.

Place the pan in a preheated oven and bake the liver soufflé for about an hour at 180 degrees on medium level (I have a gas stove, bottom heat). We check the readiness with a wooden skewer or a toothpick - it comes out of the soufflé dry, which means the dish is ready.

We take out the chicken liver soufflé, cut it into portions and serve it hot, warm or cool (as you prefer). Polinochka, thank you very much for this delicious order. Cook for your health, friends, and bon appetit!

Liver soufflé

A selection of liver soufflé recipes with step-by-step photos and instructions. We will tell you and show you how to make liver soufflé that is delicious and healthy!

Sort recipes by .

Liver soufflé recipes

Ingredients

Chicken liver – 380 g

Semolina – 3 tbsp.

Ground dark pepper - to taste

Sweet pepper – 1 pc.

Vegetable oil - for frying

Ingredients

Pork liver – 800 g

Sour cream – 2 tbsp. spoons

Onions – 1 pc.

Sea salt with herbs – 1 teaspoon

Ingredients

Beef liver – 650 g

Egg yolks – 2 pcs.

Onions – 1 pc.

Herbes de Provence - to taste

Ingredients

Chicken liver – 500 g

Onions – 1 pc.

Garlic – 2-3 cloves

Chicken eggs – 2 pcs.

Pepper - to taste

Wheat flour – 4-5 tbsp.

Ingredients

Chicken liver – 250 g

Turkey fillet – 150 g

Chicken egg – 1 pc.

Sunflower oil – 5 g

Butter – 30 g

Ingredients

Chicken liver – 400 g

Champignons – 200 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

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Liver soufflé

A selection of liver soufflé recipes with step-by-step photos and instructions. We will tell you and show you how to make liver soufflé that is delicious and healthy!

Sort recipes by .

Liver soufflé recipes

Ingredients

Chicken liver – 380 g

Semolina – 3 tbsp.

Ground dark pepper - to taste

Sweet pepper – 1 pc.

Vegetable oil - for frying

Ingredients

Pork liver – 800 g

Sour cream – 2 tbsp. spoons

Onions – 1 pc.

Sea salt with herbs – 1 teaspoon

Ingredients

Beef liver – 650 g

Egg yolks – 2 pcs.

Onions – 1 pc.

Herbes de Provence - to taste

Ingredients

Chicken liver – 500 g

Onions – 1 pc.

Garlic – 2-3 cloves

Chicken eggs – 2 pcs.

Pepper - to taste

Wheat flour – 4-5 tbsp.

Ingredients

Chicken liver – 250 g

Turkey fillet – 150 g

Chicken egg – 1 pc.

Sunflower oil – 5 g

Butter – 30 g

Ingredients

Chicken liver – 400 g

Champignons – 200 g

Vegetable oil – 2 tbsp.

Salt, pepper - to taste

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Liver soufflé in the oven: tastes like in kindergarten

Few people have a special love for the liver. Why? Maybe not everyone can cook it well. The fact is that liver has a specific taste, which may be out of character, especially for children. But the usefulness of this by-product is certainly great.

To get maximum taste and health benefits, you should be able to cook liver in a special way. And our article will talk about this. If you prepare liver soufflé in the oven according to the recipes described below, then it is unlikely that anyone will be able to give up such a dish.

Chicken liver soufflé in the oven with carrots

To make this dish you will need the following ingredients:

chicken liver - 500 grams;
onions - 2 medium-sized onions;
carrots - 2-3 pieces;
milk - 100 ml (it is better to take it with a fat content of 3.2%);
chicken eggs, selected group - 2 pieces;
flour - 3-4 tablespoons;
salt and pepper to taste.

This dish is prepared as follows:

Take chicken liver. Preference is given specifically to her because she is the softest and warmest. Although you can also take pork or beef offal. Chicken liver does not need to be soaked in advance, which means the production time will be reduced. The product should only be washed properly and the veins and excess fat, if any, removed.
The next thing that needs to be created is to twist the offal in a meat grinder or create it using a blender. Then milk is added to the mixture.
Carrots should be peeled and grated or chopped into strips. The onion can be cut into cubes. These two ingredients are lightly fried, although this may not be necessary, especially when it comes to baby food.
A mixture of onions and carrots is added to the base - rolled liver mass. Vegetables make the dish more juicy and give it a special taste.
The next step in production is separating the whites from the yolks. The whites must be whipped separately into a strong foam, adding a pinch of salt. Also lightly beat the yolks with salt.
All that remains is to combine all the ingredients. Whipped whites and yolks, flour and pepper are added to the liver. Everything needs to be mixed well so that there are no lumps left.
Finally, the resulting mixture must be distributed over the prepared baking sheet and placed in the oven at a temperature of 180 degrees. You should expect it to be ready in about 40 minutes.

Liver souffle, like in kindergarten

A special space is occupied by liver soufflé, like in a kindergarten . It has been a favorite for almost everyone since youth. For production you need the following products:

liver - 0.5 kg;
2 pieces of snow-white bread;
milk - 0.5 cups;
carrots - 1 piece;
onion - one onion;
chicken egg - 2 pcs.;
a little salt and pepper.

Manufacturing time takes an hour and a half on average . And it’s prepared like this:

First, the offal is boiled until soft. Then it is passed through a meat grinder or ground in a blender. You can also spin the onion and grate the carrots.
Then the vegetables are combined with the liver. Snow-white bread must be poured with milk. It needs to be soaked well, and then transferred to the liver with vegetables. There you need to add eggs, salt and pepper and mix everything thoroughly so that the mixture comes out homogeneous.
Now all that remains is to prepare the baking dish. It should be greased with vegetable oil and the liver-vegetable mass should be laid out. The form with the future soufflé is placed in a preheated oven for approximately 40 or 50 minutes. The finished dish must be taken out and cut into portions, which, when served, can be poured with sour cream and sprinkled with fresh herbs.

Some manufacturing rules

In order for the dish to be tasty, you should follow certain ordinary cooking rules:

Offal soufflé can be prepared using two methods: steamed or baked in the oven. For steamed dishes, it is better to choose silicone molds, which are used for making muffins. And for the oven, use any comfortable heat-resistant form;
when baking in the oven, it is better to grease the edges of the pan with butter and sprinkle with semolina, flour or breadcrumbs;
For a tasty soufflé you need a high-quality product, so during production you should remove all the veins and wash the liver. You should also definitely check for the presence of a gallbladder, so how can it ruin the dish completely;
The soufflé must certainly contain eggs, and the yolk should be added separately from the white. The protein is whipped into a strong foam, and it is this that makes the dish so airy and tender;
to highlight the taste, you can add various additives, such as mushrooms, vegetables, etc. To obtain the most crumbly dish, add cereals - for example, rice or buckwheat.

The finished soufflé is consumed warm with a side dish of vegetables, pasta and the rest. And when cooled, they make sandwiches with it.

Benefits of the liver

This fairly common offal is very useful. Experts advise eating it at least once a week. The liver contains a huge amount of necessary substances, including vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B, PP, iron, etc. These substances can help restore strength, especially when We are talking about acquired lethargy.

In addition, eating liver can have a positive effect on vision, in other words, help improve it for those for whom it is worse. It also helps those with weakened liver function.

Special space should be given to the chicken liver. It is the warmest and is considered a dietary product . Women who are expecting a baby are advised to eat chicken by-product. 100 grams of the product contain the daily requirement of iron, which is necessary for the body of a pregnant woman.

The calorie content of chicken liver is quite low. It contains a huge amount of protein: in fact, as much as chicken breast. But you should keep in mind that the liver contains a fairly large amount of cholesterol (Insoluble in water, soluble in fats and organic solvents.) , which can harm the body.

In addition, it must be emphasized that it is better to soak it in milk before making it. This allows you to create a dish that is softer and juicier. After such manipulation, it can be subjected to heat treatment.

Video

Try making liver soufflé using this recipe and everyone in your household will probably like it.