Glutton salad with sausage recipe. Classic recipe for Obzhorka with liver

“Obzhorka” salad with liver – general principles of preparation

The main ingredient of the dish is liver. Chicken or beef liver is usually used to make salads . You can, of course, use pork liver, but its structure is looser, and the taste and smell are more specific - so this option is not for everyone.

So, the liver is thoroughly washed, dried, the film and, if necessary, the veins are cut off. Next, they are cut and either boiled or fried.

Additional ingredients for the salad include products such as mushrooms, onions, carrots, eggs, and cheese. Mushrooms are especially ideally combined with liver; you can use both wild mushrooms and mushrooms grown in greenhouses.

The remaining ingredients are selected depending on the type of salad and its serving: to prepare a hearty salad, you can use, for example, rice grains or eggplants ; for a lighter salad, carrots, herbs, lettuce leaves.

The Obzhorka salad is dressed mainly with mayonnaise or sour cream. More interesting dressings , for example, based on soy sauce, vinegar, lemon juice, mustard,
give the dish an original taste

Beef liver and garlic

The basis of this recipe is beef liver, which has a rather specific taste. But thanks to the intricacies of preparation and garlic, the dish will acquire an unexpectedly pleasant taste and aroma. You can decorate the dish quite interestingly.

The ingredients used are:

• Beef liver - 400 grams.
• Three onions.
• Two carrots.
• Fresh white bread - 100 grams.
• Butter - 40 grams.
• Two cloves of garlic.
• Mayonnaise ½ small package.
• Salt.

Cooking:

1. The liver needs to be washed and dried to remove any film. Next, the product is boiled in salted water. As the liver cools, you can move on to other salad ingredients.

2. 
   Wash the carrots, peel and cut into thin strips.

3. The onion should also be chopped into small cubes. Then the product is placed in a frying pan and fried in butter along with carrots.
4. The bread should be cut into small pieces and fried in a pan. When the bread is dry, you can add chopped garlic to it.
5. Pour all prepared components of the dish into a large container, season with mayonnaise sauce to taste and mix thoroughly. There is no need to infuse the salad with liver; the recipe with garlic and croutons does not suggest this. It can be served to guests immediately.

To save time preparing this dish, you can use store-bought crackers. However, the recipe for the “Obzhorka” salad with liver in this case acquires a completely different taste and texture.

Chicken liver base

This dish has an exquisite taste, juiciness and is very satisfying, although its recipe is quite simple. Chicken liver adds tenderness to the salad, as well as a piquant flavor.

To prepare the dish you will need:

• Chicken liver - 400 grams.
• Pickled cucumbers - 3 pieces.
• Onion - 2 pcs.
• Carrots - 3 small pieces.
• Canned peas - 0.5 cans.
• Half a spoonful of salt.
• ¼ teaspoon pepper.
• Mayonnaise - 200 grams.
• Butter - ¼ pack.

The delicious “Obzhorka” salad with liver and pickles involves the following steps:

1. The liver is washed and boiled in salted water for about 20 minutes. After which the water should be drained and cooled. The cooled product is cut into thin strips.
2. To make the salad more tender, the cucumbers need to be peeled. They need to be cut into small strips, while squeezing out a little excess juice. Next, the liver and cucumbers are combined in a deep container.
3. The onion must first be peeled, washed and chopped into half rings. The carrots should be peeled and grated on a coarse grater.
4. Place onions and carrots in a frying pan and fry them until golden brown. After which they need to be cooled and placed in a salad bowl.
5. Peas should be separated from excess liquid using a colander. However, canned corn or beans can replace peas.

All products must be mixed and seasoned with mayonnaise. For a more refined taste, you can use black pepper and salt.

The “Obzhorka” salad, a recipe with pickled cucumbers that many housewives know, is ready. Green onions or dill with parsley will help decorate the dish.

“Glutton” salad with chicken liver, tender with a spicy taste

A salad with tender chicken liver and a slightly spicy taste of garlic will go down with a bang at any feast. It is not at all difficult to prepare for a regular lunch or dinner. It will be a great addition to any table.

Ingredients:

• Carrots – 2 pcs.
• Pickled cucumbers – 4 pcs.
• Oil grows. – 2 tbsp.
• Bulb
• Chicken liver – 500 g
• Garlic – 3 teeth.
• Mayonnaise – 3 tbsp. l.
• Green onion, salt, pepper

Salad "Obzhorka" classic, tender, spicy with chicken liver, pickles

Pickled cucumbers add a special piquancy and sourness to the dish, and fried carrots and onions add sweetness and aroma.

Ingredients:

• Carrot and onion - 1 pc.
• Chicken liver – 400 g
• Corn (cons.) – 200 g
• Pickled cucumbers – 2 pcs.
• Sunflower oil, mayonnaise - 2 tbsp. l.
• Salt, pepper, bay leaf, olives, herbs

“Glutton” salad with liver is very original and unusual

Prepare a salad with beef liver and croutons, it is very appetizing and will look beautiful on the table. This salad is different from traditional liver salads, it is prepared quite quickly and does not require much effort.

Ingredients:

• Beef liver – 500 g
• Eggs – 4 pcs.
• Onions, carrots – 500 g each
• Bread for croutons -150 g
• Corn – 200 g
• Vegetable oil – 3 tbsp. l.
• Mayonnaise, salt, parsley

Preparation:

Boil the liver, carrots, eggs - cool, cut.

Chop the onion, fry in oil, add the carrots and fry for a few more minutes, stirring.

Dry the cut pieces of bread in the oven, sprinkle with salt and spices of your choice.

Place the liver in a salad bowl, then fried vegetables, eggs, and corn (coat the layers with mayonnaise).

Place crackers on top. Garnish with parsley, or maybe some lemon for brightness.

Add the croutons to the salad after they have cooled before serving to keep them crispy.

Preparation

1. Prepare fresh vegetables. Grate the carrots on a coarse grater. Cut the onion into halves or quarters of rings.

2. Cut the pickled or pickled cucumber into thin strips and place in a salad bowl.

3. Fry carrots and onions in vegetable oil until soft, stirring. Then transfer to a salad bowl. Add garlic cloves, chopped in any way you like.

4. Cut the chicken liver into strips. Heat a couple of tablespoons of vegetable oil in a frying pan and fry the liver pieces for 10 minutes, add salt and sprinkle with spices.

5. Place the fried liver in a salad bowl with the vegetables.

6. Season the salad with medium or high fat mayonnaise and add mustard.

7. Finely chop fresh herbs, such as parsley, and throw them into a salad bowl.

A hearty salad “Obzhorka” according to the classic recipe with liver can be prepared in 30 minutes. The ingredients for the dish are very simple and inexpensive, and the cooking method is uncomplicated. The main taste is determined by the liver and is complemented by the aroma of vegetables. To prevent the dish from being bland, add pickled cucumbers or zucchini. You can choose any liver for the salad - poultry, beef or pork. It is important that it is fresh. You can boil it in advance, this will reduce the cooking time.

For the liver salad you will need:

• beef liver – 250 g;
• vegetable oil – 1.5 tablespoons;
• onion – 1 piece;
• carrots – 1 piece;
• pickled zucchini – 150 g;
• mayonnaise – 1.5 tablespoons;
• greens – 20 g;
• salt pepper.

“Obzhorka” salad, which is made from any liver

Prepare a delicious original salad using our universal recipe from the simplest ingredients. It will perfectly decorate any holiday table - everyone will be full and happy.

Ingredients:

• Liver (veal, beef, chicken, turkey) – 450 g
• Pickled cucumbers – 5 pcs.
• Onion with carrot – 3 pcs.
• Peas (canned) – half a jar
• Grows. butter, mayonnaise, salt, pepper

Preparation:

Boil the liver in salted water for 20 minutes, then cut into strips.

Cut the onion into half rings and fry in oil.

Grate the carrots and fry along with the onion (sprinkle with pepper and salt).

Place the finished liver and fried onions and carrots on a deep plate or form, add chopped cucumbers, green peas and mayonnaise - stir, place on a dish, garnish with peas and cucumbers.

Liver salad with mushrooms

Another tasty option for preparing “Obzhorka” is to add hearty mushrooms to the recipe:

This salad will take approximately 35 minutes to prepare. Calorie content per 100 grams is about 170 kcal.

How to cook:

1. The first step is to boil the chicken eggs;
2. While the eggs are boiling, you can do the rest of the ingredients: peel the onion and cut into half rings, cut the garlic and mushrooms into thin slices;
3. Cut the liver, carrots and pickles into thin strips;
4. Finely chop the greens;
5. Cool the finished eggs, peel and cut into half rings;
6. Place the frying pan on the fire, pour vegetable oil into it;
7. Once the temperature of the bottom of the pan is at the desired level, place the onion and garlic together;
8. It is necessary to fry both ingredients until they begin to give off a strong characteristic smell, after which they can be lightly salted;
9. Add carrots to the almost finished onion-garlic mixture, lightly stirring the ingredients with a spatula, fry them;
10. As soon as the carrots become soft, add the chopped champignons into the frying pan, fry everything together for at least 3 minutes, then taste and add salt if necessary;
11. In a separate deep bowl, combine eggs, pickles and fried vegetables, season them with the required amount of mayonnaise and mix;
12. Place the finished dish on plates, garnish each serving with chopped herbs.

Ingredients

• Chicken liver 350 g;
• Canned corn 150 g;
• Pickled cucumber 250 g;
• Onions 170 g;
• Carrots 120 g;
• Sunflower oil 10 g;
• Salt to taste;
• Mayonnaise to taste;
• Ground black pepper;
• Bay leaf 1-2 pcs.;
• Black peppercorns 5 pcs.

How to cook Obzhorka salad with chicken liver

First of all, we buy fresh, not frozen chicken liver.

Place the liver in a colander and rinse well under running water. Remove fat deposits, bile ducts and veins. Rinse again. Boil enough water. Add bay leaf, black peppercorns and a little salt. Drop the prepared liver. Cook for 10-15 minutes from the moment of boiling, over moderate heat. Once cooked, remove to a plate with a slotted spoon and cool.

Peel the onions and carrots and rinse in cold water. Cut the onion into small strips. Grate the carrots on a loin grater. Fry the vegetables in a small amount of oil until soft, over low heat. Cool the prepared vegetables.

Cut the pickled cucumbers into thin strips.

Cut the cooled chicken liver into thin slices or thin strips.

Add fried onions and carrots, chopped pickles, chicken liver slices, and canned corn to a deep salad bowl.

Season to taste with salt, ground black pepper and mayonnaise. Stir the salad and taste it. If necessary, adjust at your discretion. It is better to use homemade mayonnaise for salad dressing. This salad can also be seasoned with sunflower oil. Place the finished salad in the refrigerator for 20-30 minutes so that it is better soaked.

“Obzhorka” salad with liver is ready! You can serve in one large salad bowl or arrange in portions using a salad ring. Decorate the salad with herbs and serve. I think you are convinced that the salad recipe is very simple, and the result will be appreciated by all the family and guests at the festive table. Enjoy your meal!

Salad “Obzhorka” with liver and beans

Inexpensive ingredients and an unusual combination of products allow you to use the salad both as a holiday dish and for a family dinner. The origin of the liver does not matter - chicken, pork or beef will do. It is better to take red beans - they are more decorative, although other varieties are also suitable. To get the fastest results, canned legumes are good. Instead of pickled mushrooms, you can take canned, crispy cucumbers. A more delicate taste will be provided by a mixture of butter and vegetable oils.

Ingredients:

• Dry beans - 200 gr.;
• Any liver - 500 gr.;
• Marinated champignons - 150 gr.;
• Table carrots - 200 gr.;
• Onions, peeled - 150 gr.;
• Table salt and ground black pepper - to taste and desire;
• Vegetable oil -100 ml;
• Mayonnaise or sour cream for dressing - whatever you like.

Cooking process:

1. Pre-soak the beans for several hours. It's best to take it at night.
2. Drain the infusion and boil in fresh water until tender, this will take about 30 minutes. Drain in a colander.
3. Boil the liver in salted boiling water until cooked. For chicken, ten minutes is enough; for beef, it will take about half an hour.
4. Drain the broth, cool the offal naturally, cut into medium strips.
5. Finely chop the onion and place in a frying pan with heated oil. Fry until transparent.
6. Grate the carrots on a large-mesh grater and add to the onion. Simmer until the root vegetable is soft, stirring from time to time with a wooden spatula.
7. Drain the canned mushrooms and cut them into small pieces.
8. Mix all the products in a deep plate and add pepper.
9. If you are planning a sour cream dressing, the “Obzhorka” salad made from liver and beans should be salted to taste.
10. If mayonnaise is used, the finished dish does not need additional salt.
11. Cover the container with the salad with cling film or a suitable sized lid and place it in the refrigerator for several hours.
12. Before serving, place the dish in a salad bowl, garnish with champignon halves, herbs or “roses” of pickled cucumbers.

This salad got its name for a reason, because its composition is unlikely to suit people on a diet, however, once you try it, it’s impossible to stop. Cooking knows a large number of ways to prepare this delicious dish, all differ only in the presence of the most important ingredient, and it can be either meat or liver, you can also use mushrooms or sausage.

Most often, this salad is prepared from liver, to which various ingredients are added. Several such options will be discussed below.

Recipe for “Obzhorka” salad with liver and pickles

How to cook step by step:

How to make with mushrooms

Ingredients:

• chicken liver – 250 g;
• oyster mushrooms – 130 g;
• carrot – 1 pc.;
• onion – 1 pc.;
• fresh cucumber – 2 pcs.;
• sour cream and mayonnaise - 2 dessert spoons each;
• oil, salt.

Preparation:

1. Rinse the meat product with ice water. Remove films and remaining fat. Boil the liver in salted liquid for 8 - 9 minutes. Cool and cut into large slices.
2. Chop all vegetables, except cucumbers, and fry together until browned. Send small pieces of mushrooms to them. Cook for another 9 – 12 minutes.
3. Cut the peeled cucumbers into thin long strips.
4. Place all prepared products into a common large bowl. Some housewives use pickled cucumbers instead of fresh ones for this recipe.
5. Mix snack ingredients. Salt them well to taste. If you use salted vegetables, you need to try not to overdo it with salt.
6. Season the chicken liver treat with a mixture of sour cream and mayonnaise.

Fresh herbs complement this salad option perfectly. For example, parsley, dill. Crushed spices are added to the dish along with the sauce.