Light pork goulash. Delicious dishes made from beef lungs. Light salad

Beef or pork lung is often used as a filling for pies and pancakes, but there are not many successful salad recipes using it. This salad was originally prepared with large quantities of onions, light onions, mushroom relish (in stock cubes), and mayonnaise, and was a constant delight among all who tried it. But still, culinary imagination demanded innovation - the mushroom seasoning was replaced by real mushrooms. The dish only benefited from this and acquired a noble taste.

• Beef or pork lung - 0.5 kg,
• Bay leaf - 2 pcs.,
• Fresh champignons - 0.5 kg (can be replaced with pickled or salted forest mushrooms),
• Onions 2-3 pcs.,
• Mayonnaise -100 g,
• Salt,
• Pepper,
• Vegetable oil.

Dip a clean, prepared lung into salted boiling water and throw in bay leaves. If you have frozen beef lung, then before cooking, defrost it, rinse it thoroughly, and remove any remaining trachea. It is better to divide it into 2 parts, this will make it easier to turn over.

Due to the fact that there are air cavities in this offal, a piece of lung will not sink to the bottom of the pan, but will appear on the surface of the water. At the very beginning of cooking, you will have to turn it over several times and skim off the foam. You can cover the lung with a lid, the diameter of which is smaller than the pan, so that the offal is completely immersed in water. If you don't really like this design, just cover the pan with a suitable sized lid.

The lung is cooked over low heat under a lid for one and a half to two hours. It will be ready for consumption much earlier, but it is thanks to prolonged cooking that the fibers of the connective tissues will soften and the taste of the salad will significantly improve.

Meanwhile, start preparing the mushrooms and onions. Peel the onion, wash and finely chop. Fry in oil until golden brown.

The more onions, the better and tastier the salad turns out. Gather the fried onions on one side of the pan to catch any excess oil. Or drain it in a colander.

Wash the champignons, chop and fry until tender in any convenient way, on the stove or in a slow cooker.

Any mushrooms are good for salad, for example, pickled boletus. If you take them, then remove the fried onions from the frying pan and fry the pickled boletus in the remaining oil. Cool them and cut them into pieces. Cut the lung into small cubes or strips.

Add mushrooms and onions, pepper, salt and season with mayonnaise. Stir the salad and let it sit in the refrigerator before serving, half an hour will be enough.

Advice:

If you have free time and you don’t need the salad in a hurry, then put the offal under pressure. To do this, the lung is placed on a flat dish and a weight is placed on top. When the offal cools, its structure will become similar to boiled tongue. You can refrigerate without pressing, the salad will still turn out delicious.

Enjoy a delicious and filling snack!

A salad is usually a snack dish consisting of several chopped products and seasoned with some kind of sauce or vegetable oil. Sour cream, yogurt, mayonnaise, etc. can be used as a sauce. To make the salad tasty, it is important to correctly observe the proportions of the ingredients, as well as know their compatibility with each other. The requirement of time is the simplest salads, which are prepared quickly, and the ingredients required are the most common. Today, such recipes for simple salads can be found in abundance on the pages of specialized websites, in literature, and on television. Any housewife has in her arsenal a couple of “easy salads” that help her out at the right time.

Such salads can be prepared from both vegetables and fruits. There are also a large number of interesting solutions from meat, cheese, and seafood. The correct selection of ingredients sometimes allows you to create a real culinary masterpiece from ordinary products. For example, take a simple combination - carrots, apple, sour cream - and you will have a wonderful “quick” snack on your table, just a delicious salad. Or even simpler - cucumbers with sour cream. This is a “simple and delicious” salad!

Simple chicken salads are very good and nutritious. The use of chicken fillet and sausages in salads is now very common all over the world. Mix chicken fillet, herbs, olive oil and vinegar and you have a simple birthday salad. For any holiday, recipes for simple and tasty salads can be invented on the go, from what you currently have in the refrigerator. And there is no need to strive to surprise guests with a large number of products in the salad. The fewer ingredients, the better and brighter the flavors of each product will be “heard”, and they will not clog each other. To make a birthday salad simply and tasty, you just need to show ingenuity and imagination, mix the simplest ingredients correctly and beautifully in one dish.

If you still can’t make a simple salad, a photo from the site will help you understand the principles of making such dishes. Presentation of the salad is one of the main requirements for these dishes. Therefore, master the recipes for simple salads with photos, and immediately make a high-quality presentation of your creation.

Check out our other tips for making simple salads:

Do not overload salads with a large number of ingredients, let each of them give its maximum flavor to the final dish;

Simple classic salads can be served as a side dish to any main dish of meat, fish, or poultry;

Pay attention to the aesthetic appearance of the salad. Don't forget that the salad is the decoration of your table;

Make sure your salad ingredients are fresh. You can no longer hide the unpleasant smell of a stale vegetable; it will ruin the entire dish;

Perishable products for salad should be purchased immediately before preparation;

It is very important to follow the gradual addition of certain products. Crackers, if provided for in the recipe, are added immediately before serving. Salad with herbs is also seasoned with sauce or oil before serving, otherwise the salad will take on a limp, unsightly appearance;

Cheese for salad should be spicy, slightly spicy, with a bright taste;

Simple fruit salads are desserts and are served at the end of the celebration.

Some cooks unjustifiably ignore such an offal as lung. It is considered a product of no particular nutritional value. But this is in vain. After all, the lung contains a lot of elastin and collagen. If you know how to cook beef lung, you can get a very tasty dish. It could be a delicious salad or aromatic soup. The main thing is to remember some of the subtleties of preparation.

Preparatory work

Before you cook beef lung, you need to prepare it. We clear it from the respiratory tract and trachea and rinse thoroughly. Then put it in a saucepan and fill it with water.

It is advisable to place a weight on top so that the lung does not float up. By the way, in some countries, dishes made from this offal are considered traditional. The cooking time for the lung depends on its type. If the piece is large enough, it needs to be cooked longer. Beef lung takes longer to cook. This offal requires cooking for almost any recipe.

A simple recipe for a slow cooker

Have you ever wondered how deliciously you can cook pork lung in a slow cooker? We will help you decide by presenting the following recipe to your attention. Most of the time for preparing this dish will be taken care of by an indispensable assistant in the kitchen - a multicooker. The housewife only needs to prepare the vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat turns out aromatic and soft.

• light – 500 g;
• medium tomatoes - 2 pieces;
• small carrots - 2 pieces;
• onion – 1 piece;
• bay leaf – 2 pieces;
• water – 200 – 30 ml;
• peppercorns - 3 pieces;
• vegetable oil – 1 tablespoon;
• salt - a pinch.

Cooking time: 90 minutes.

Calorie content is only 87.11 kcal.

1. Prepare the meat by removing the trachea and bronchi. And cut it into large pieces;
2. Pour oil into the multicooker bowl;
3. Lay out the offal;
4. Peel onions and carrots;
5. Cut the onion into half rings and the carrots into rings;
6. Chop the tomatoes as desired. They can also be peeled;
7. Place vegetables in a slow cooker and mix with meat;
8. Fill everything with water;
9. Cook with the lid closed using the “Stew” program. If it is possible to adjust the time, then set it to one and a half hours.

It can be served on its own or with a side dish of rice or buckwheat.

Second-class meat products are not used in the everyday menu most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. The by-products make delicious minced meat for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will be satisfying, tasty and inexpensive.

List of recipes

You can prepare many delicious and healthy dishes from beef lung. The benefit of this by-product is that it contains many different vitamins, iron and iodine. The energy value of the product is only 92 kcal. Beef lungs contain less fat than regular meat. The most useful way to prepare this offal is boiling. How long should you cook the lung? You must first remove the trachea, and then cook for no more than 25 minutes over low heat. What can you cook from beef lungs? This article presents the most delicious recipes.

A simple, low-calorie salad recipe. Very tasty and without harm to the body. Ingredients:

• two onions;
• 0.5 kg beef lung;
• four potatoes;
• 200 g mayonnaise;
• two pickled cucumbers;
• parsley - a bunch;
• salt and pepper to taste.

Preparation:

1. Boil the beef lung until fully cooked.
2. Chop the offal as desired, and then fry in oil until golden brown along with onion, cut into half rings.
3. Separately, cook the potatoes until tender.
4. Cut the finished potatoes and cucumbers into cubes.
5. Chop the greens and mix in one container with the rest of the products.
6. Sprinkle the salad with pepper and salt.
7. Season with mayonnaise. You can take a product with minimal fat content to reduce the calorie content of the dish.

Diet salad is ready to eat. Bon appetit!

Beef lung in sour cream

Beef lung, the recipes for which are presented here, is very easy to prepare. The main thing is to prepare the product correctly so that the dish turns out tender and tasty. For the following recipe you will need a kilogram of beef lung, two large onions, one carrot (large), vegetable oil, salt, a glass of good sour cream or cream and spices. First, we wash the offal, remove all excess and cook for about two hours. You can pre-soak the lung in water for an hour. Then we take it out and cut it into pieces.

Cut the onion into half rings, and cut the carrots into three using a grater. Fry the chopped lung in a frying pan with some oil until golden brown. Then put the onion in the frying pan, and after five minutes - the carrots. Don't forget to stir constantly. Add salt and spices to taste and pour in sour cream. Simmer the dish for about 7 minutes until cooked. When serving, you can decorate it with herbs.

“Country” salad with meat: a recipe for a festive table

Ingredients

• Onions – 2 pcs.;
• Potatoes – 3 tubers;
• Pork meat – 500 g;
• Ground black pepper – 0.5 tsp;
• Vegetable oil – 3 tbsp. l.;
• Table vinegar – 1 tsp;
• Salt - to taste;
• Fresh parsley - 1 bunch.

How to make a delicious rustic salad at home: step-by-step instructions

• Place a large saucepan on the fire and pour water into it.
• In the meantime, while the water is boiling, wash the potatoes thoroughly so that the vegetable is clean.
• We also wash the pig meat thoroughly and send it to the pan for boiling in one whole piece.
• We wait about an hour for the pork to cook properly.

10-15 minutes before the meat is ready, add the potatoes to the pan and cook them in their jackets. It is important that the potatoes do not fall apart in the salad, so that they are not overcooked.

• Cool the meat and potatoes. We chop the meat with a knife into oblong bars. Cut the potatoes into large cubes.
• Place the ingredients in a bowl and add the parsley, washed and finely chopped.
• Separately mix vegetable oil, vinegar, ground black pepper and salt.
• We season the salad and mix it carefully, then put it in the refrigerator for a couple of hours to steep.

This dish can be served as a stand-alone treat or in combination with other dishes.

And if you like spice in salads, then you can easily add a crushed clove of garlic to the dressing for aroma and spice.

Goulash from lung

One of the most popular dishes made from this offal is goulash. Before you cook beef lung, you need to choose a good recipe so that the result does not disappoint you. Let's take the offal itself (1 kilogram), two medium onions, a large spoon of tomato paste, the same amount of flour, salt and spices to taste. Light beef dishes always begin with boiling it. We wash the offal, fill it with cold water and put it on fire. When the liquid boils, be sure to skim off the foam. Cook for about 1.5 hours.

Then we take the lung out of the water and cut it into large pieces. In a separate saucepan, lightly fry the chopped onion. Then add tomato paste, and after a while flour. Mix everything well and pour in a little broth left over from cooking the lungs. Mix well so that there are no lumps. Simmer for about 5 minutes. After this, add the lungs to the sauce, add spices and cook for about 30 minutes over low heat. This dish can be served with any side dish.

Recipes

How the finished dish turns out depends on the correctness of the preparatory work. Here's how to pre-cook and pre-boil the lung. 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 main course 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 preparation

Onions and peppers give the finished dish a special flavor. 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 go well with light, although if you always use them, try adding a little.

The lung must 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 must be placed under a press for 30 minutes. Then lightly beat each piece, add salt and pepper. Place in a saucepan with the vegetables and simmer for 40 minutes over low heat.

If you are using a slow cooker. Just select the "Stew" mode.

The lung is ready. The gravy also turns out very good. As you can see, everything is very simple. Just remember to keep it under pressure. This will make the pieces denser. Not everyone likes 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.

Preparation

Place the lung under a press for 30-40 minutes to drain excess liquid.
Cut into small pieces and place in a preheated and oiled frying pan.

Fry on both sides.

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

You can serve with any side dish and fresh vegetable salad.

Nutritious salad

Anyone can make this recipe. The dish turns out tasty and very satisfying, so you can serve it 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 advisable to hold it under pressure for about an hour before doing this).

Boil the eggs, cool, peel and cut.

A lot depends on how the onions for this salad are prepared.

There are two options. The first is to fry it over low heat until golden brown, and the second is to marinate. The taste of salads will be different, but always interesting.

Now you need to leave 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 aromatic vegetable oil.

Cutlets

Excellent dietary recipe. The cutlets are aromatic, 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 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 lungs and other offal, then fry them with onions, you will get an excellent filling for pies and pancakes. Here are detailed recipes for pies.

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

Here's another interesting recipe. Take note:

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

People rarely consume pork by-products, consider them tasteless and useless, and give the insides to their pets. But a skilled chef will always have 2-3 recipes for delicious dishes made from pork lung. Europeans value this by-product. Among gourmets it is considered a luxurious dish. The dish made from the internal organ of a young pig is especially prized.

If you know how to cook pork lung, you can pleasantly surprise your family and friends.

Beef lung salad

Beef lung, the recipes for which are presented in this article, can also be used in salads. The result is a tasty, light and at the same time nutritious dish. Take 600 grams of offal, two medium onions, salt, spices (pepper) and a little sugar. Cut the onion as thin as possible, and then sprinkle it with sugar and pour vinegar over it. Leave it aside for 15 minutes. Before cooking beef lung, it must be boiled, as in previous recipes. Then cut it into pieces and add the squeezed onion. Salt and pepper to taste and season with mayonnaise. It is best to refrigerate this dish for 2 hours before serving. Light beef salad turns out to be very tender if the offal is properly boiled.

Meat salad “Merchant” with pork, nuts and fresh peas

We offer a recipe for a hearty meat salad. The dish is simple to prepare, it turns out bright and tasty and is suitable for any occasion.

Cooking time: 20 minutes Number of servings : 3-4

Ingredients:

• smoked pork – carbonate/ham (300 g);
• boiled/baked chicken meat (300 g);
• carrots (2 pcs.);
• red bell pepper (2 pcs.);
• kohlrabi/daikon cabbage/green radish (100 g);
• peeled walnuts (50 g);
• parsley, rosemary/other fresh herbs (1 bunch);
• fresh/frozen peas (200-300 g);
• mayonnaise/olive oil (for dressing, to taste);
• salt, pepper and other spices (to taste).

How to choose shelled walnuts for salad: • you need to choose nuts with intact shells, without cracks or holes; • a fresh nut weighs more than a dry one; • if you shake a dried walnut, you can hear the sound of a “rattle”; a fresh walnut does not ring.

Preparation:

1. Cut the pork and chicken into strips.
2. Boil the carrots, cool, peel and cut into small cubes.
3. Remove seeds and peel from pepper (optional), cut into small cubes.
4. Chop the cabbage into small strips or grate it.
5. Crush (chop) the walnuts.
6. Coarsely chop the greens or tear them with your hands.
7. Place meat, nuts, kohlrabi and carrots in the prepared dish. Season with salt, pepper and other spices to taste. Add mayonnaise and mix.
8. Place peas and bell peppers on top (frozen peas must be thawed in advance).
9. Sprinkle the salad with herbs to taste.

The dish is ready!

Stewed lung with mushrooms

Beef lung is best when stewed. Delicate and aromatic sauce will be a wonderful addition. To prepare, you need to take 500 grams of offal, 200 grams of champignons, a large spoon of capers, two large onions, 500 milliliters of meat broth, salt and ground black pepper. Pre-boil the lung until tender so that it is soft and tender. Pour out the broth; we won't need it.

Then we cut the offal into pieces, removing all unnecessary tubes. We determine the size of the pieces according to our taste. Peel the onion and cut it not very finely. It will become soft during the cooking process. We wash the mushrooms and also cut them into large pieces. Fry them with the addition of vegetable oil, which can be combined with butter, so the gravy will be tastier. After that, put them in a separate bowl, and put the onions in the frying pan. It also needs to be fried until transparent. Grind the capers as finely as possible. Combine onions with mushrooms in a frying pan and mix. Then we lay out the lung. When it warms up, add the capers. Mix everything, salt and pepper to taste. Now it's time for the broth. You can replace the meat broth with vegetable broth or simply add water. Cover the frying pan with a lid and simmer the lungs for about 1.5 hours. During this time, the amount of fluid may decrease. In this case, add a little broth. It turns out very tasty and tender light. Eat with pleasure.

Meat by-products are a budget-friendly raw material for incredibly satisfying, tasty and nutritious original dishes: salads, cutlets and even soups. In addition, they make snacks that are not embarrassing to imagine even on a holiday table, not to mention the daily diet. In this publication, we will look at several options for how to prepare an unusual salad from beef lung and its pork counterpart.

Classic recipe for “Merchant” salad with pork

The hearty and festive salad “Merchant” is quite easy to prepare. The dish is very beautiful in presentation and no less wonderful in taste. If you boil the meat and vegetables in advance, preparing the salad will take no more than 30 minutes.

Cooking time: 30 minutes Number of servings: 4-5

Ingredients:

• boiled pork, fillet (500 g);
• chicken egg (3 pcs.);
• carrots (medium, 3 pcs.);
• onion (1 pc.);
• fresh champignons (300 g);
• pickled cucumber (4 pcs.);
• canned peas (200-300 g);
• hard cheese (200 g);
• mayonnaise (300 g);
• vegetable oil (for frying, 50-70 ml);
• dill/parsley/other fresh herbs (for decoration, 1 bunch);
• olives (for decoration, 20 g);
• pomegranate seeds (for decoration, to taste);
• salt, pepper and other spices (to taste).

To quickly and easily peel a pomegranate, place it in a bowl of water, cut off the top and make shallow cuts along the veins (only cut through the skin to avoid catching the seeds). Turn the fruit over and tap it with a spoon. Immerse the pomegranate in water and separate the seeds. Veins, pieces of peel and core will float, and the grains, due to their heaviness, will sink to the bottom. Choose a deep bowl so as not to get dirty or splash juice on the table.

Preparation:

1. Boil eggs and carrots until tender, cool.
2. Peel the onion and cut into small cubes.
3. Wash the champignons, dry them and cut into quarters.
4. Fry the onion in vegetable oil until transparent, add mushrooms.
5. Fry the onions and champignons until the liquid has completely evaporated. Add salt, pepper and other spices to taste.
6. Cut the pre-boiled and cooled pork into small cubes.
7. Peel the eggs and grate them on a coarse grater.
8. Peel the carrots, grate them or chop them into small cubes.
9. Grate the cheese on a fine grater.
10. Drain the liquid from the cucumbers and grate them.
11. Drain liquid from peas.
12. Prepare a wide dish and place a glass in its center (upside down).
13. Place the ingredients in layers on a dish around a glass so that the salad takes the shape of a bracelet (pork, cucumbers, carrots, mushrooms and onions, cheese, peas, eggs). Grease each layer with mayonnaise.
14. Apply the last layer of mayonnaise mesh (to make it delicate and beautiful, use a pastry syringe or bag for application; or cut a small corner from the bag with mayonnaise).
15. Carefully remove the glass and decorate the dish with herbs, olives and pomegranate seeds.
16. Let the salad soak for 20-60 minutes (refrigerate if desired) and serve.

We invite you to watch the video recipe for this salad:

Nutritious snack

Ingredients:

Cooking method:

1. Boil the offal in water with salt for an hour, periodically removing the noise and monitoring the liquid level in the pan;
2. Boil the egg and chop into slices;
3. Cut the onion into large pieces and sauté in sunflower oil until golden brown;
4. Light, chopped into slices, mix with the rest of the ingredients, salt, pepper and season with medium-fat mayonnaise.

A similar salad made from pork or beef lung must be left in the refrigerator for 24 hours, which will make it tender and tasty.

What else can you cook: interesting recipes with pork lung

Thrifty housewives know: it is not necessary to buy expensive pork; you can use budget offal. Delicious pork lung recipes will help you decorate your table and show off your skills.

A skillfully prepared gravy will make the insides flavorful and appetizing.

We offer a portion of delicious pork lung dishes.

Salad

A hearty salad will perfectly complement the holiday table.

• 12 kg of offal;
• 12 kg of mushrooms (fresh or pickled);
• 2 onions;
• 1 large carrot;
• salt, bay leaf, pepper (to your taste);
• 2.5 tbsp. l unrefined oil.

How to deliciously prepare pork lung salad:

1. Boil the entrails, add salt, and then cut into strips.
2. While the offal is boiling, cut the onion into half rings and fry until golden brown.
3. Cut the mushrooms into slices, chop the carrots on a coarse grater, and lightly fry.
4. Cool all ingredients and mix.

With carrots and offal

Everyone who tries this salad of boiled lung with onions and carrots for the first time wonders what kind of fillet is present in its composition? In fact, the dish is elementary both in terms of the food set and the method of processing and combining them.

Ingredients:

Cooking method:

1. The lung is boiled, cooled and cut into slices;
2. The onion is chopped, sprinkled with vinegar and placed in a container with light;
3. Leave the workpiece for 30 minutes, and during this time chop the garlic clove and hot pepper;
4. Mix everything and combine with carrots, season with salt and vegetable oil;
5. If desired, the appetizer is supplemented with fresh herbs and infused in a cool place for several hours in a row.

Men's whim salad with pork

Another fresh and light meat salad, for those who like more juicy vegetables in their dishes. The snack is rich in vitamins, so it is very useful to eat this dish as often as possible.

Ingredients (for 4 servings):

• Chinese cabbage – 230 g;
• Pork – 340 g;
• Onion – 120 g;
• Sour apple – 160 g;
• Fresh cucumber – 190 g;
• Greens – 20 g;
• Salt – 6 g;
• Vegetable oil – 30 ml.

Cooking process:

1. Rinse the meat, boil in salted water until cooked. Then cool and cut into strips.
2. Wash and chop the Chinese cabbage.
3. Peel the onion and chop it.
4. Rinse the greens and chop them.
5. The apple needs to be firm, juicy, peeled, and the pulp cut into strips.
6. Rinse the cucumber, cut off the edges, cut into bars.
7. Mix all products with oil, salt, sprinkle with herbs.

TIP: You can sprinkle lemon juice over the already cut apple pieces. This way they will not darken or lose their appearance.

Meat dishes should definitely be present in every person’s diet, because they are not only tasty, but also very healthy. Eating salads with pork increases hemoglobin, and this is the key to excellent health.

"A la mushrooms"

As with the preparation of the previous pork delicacy, this option is made very simply and quickly, and the end result is often mistaken for assorted mushrooms. Why? It's simple: a special mushroom filling is made, and properly boiled lung acquires a structure very similar to a mushroom one.

Ingredients:

Cooking method:

1. Lightly boil, let cool, remove veins and cut into slices;
2. You need to do this with onions and carrots: peel, wash, cut and grate;
3. All ingredients are placed in a deep serving salad bowl, flavored with a generous portion of mayonnaise, and infused in the refrigerator for an hour. During this time, the dish acquires a pronounced “mushroom” taste, not to mention the aroma.

“Merchant style” salad with pork, mushrooms and pineapple

An unusual recipe for meat salad with pickled mushrooms, fresh vegetables, peas and pineapple will not leave your guests indifferent and will diversify the usual menu.

Cooking time: 30 minutes Number of servings: 4

Ingredients:

• smoked pork, ham (300 g);
• carrots (2 pcs.);
• cucumber (4 pcs.);
• bell pepper (2 pcs.);
• fresh/frozen/canned peas (200-300 g);
• honey mushrooms/other canned mushrooms (200-300 g);
• canned/fresh pineapple (200-300 g);
• mayonnaise (to taste);
• dill/parsley/other herbs (for decoration, 1 bunch);
• salt, pepper and other spices (to taste).

Preparation:

1. Cut the ham into small cubes.
2. Peel the carrots, boil, let cool.
3. Cut the cucumber and pepper into small cubes.
4. Drain the juice from the mushrooms. Cut into pieces.
5. Drain the juice from the pineapples and chop them into small cubes.
6. Cut the cooled carrots into small cubes.
7. Coarsely chop the greens or tear them with your hands.
8. Mix ham, cucumber, pepper, mushrooms, pineapples and carrots in a salad bowl. Season with mayonnaise.
9. Add salt, pepper and other spices to taste, mix thoroughly.
10. Decorate the salad with herbs and sprinkle with peas.

The salad is ready, you can serve it!

How to properly freeze peas at home: • peel the pea pods; place the peas in a colander and rinse in cold water; • pour boiling water over the peas so that they do not darken during freezing; • let cool, put into portion bags and place in the freezer.

"Cardiopulmonary" snack

The following salad recipe delights with its refined and piquant taste, all due to the presence of pickled onions.

Ingredients:

Cooking method:

1. The offal is boiled and cut into thin cubes;
2. Onions cut into half rings are marinated in vinegar and water mixed in equal quantities;
3. After 30 min. the onion is sent to the meat, all the remaining ingredients and mayonnaise are added there. Please note that such a snack can be made almost dietary if seasoned with any vegetable oil.

Pork heart with lung: a delicious combination recipe

You can prepare an unusual, tasty, and most importantly inexpensive dish if you buy pork lungs and heart.

Potatoes with giblets in pots

For four pots you will need:

• potatoes (medium tubers) - 4 pieces;
• light - 200 g;
• heart - 200 g;
• carrots - 1 piece;
• onions - 2 pieces;
• hot water or broth – 400 ml;
• vegetable oil – 1/3 cup;
• black pepper or favorite seasoning - to taste;
• salt – 1/3 teaspoon.

Cooking will take 90 minutes.

The calorie content of the dish is 247.38 kcal.

1. Peel the offal and cut into small slices;
2. Place the meat in a frying pan and fry in oil until golden brown;
3. Peel the onions and carrots, chop and add to the offal. Lightly fry;
4. Pour 100 ml (about half a glass) of hot liquid into each pot;
5. Mix salt, pepper, seasonings with broth;
6. Peel the potatoes, cut into cubes and place in pots;
7. Place fried meat with onions and carrots on top;
8. Cover the pots with a lid and place in the oven, which must first be preheated to 200 degrees for 30-40 minutes. (See the readiness of the potatoes).

Serve with herbs or sour cream.