Leaver is called internal organs animals and birds that have nutritional value. This is, first of all, the liver - a particularly valuable part of it, as well as the heart, lungs, kidneys, stomach and udder. Leaver contains more vitamins and minerals than meat, therefore it should not be neglected. The liver, which contains vitamin D, is very suitable for young children. The rest of the organs also bring certain benefits when consumed. Plus, a skilfully prepared liver is easily appetizing.

You will need

• liver - 300 g;
• heart - 300 g;
• lungs - 300 g;
• kidneys - 200 g;
• onions - 3 medium onions;
• carrots - 2 pieces;
• salt to taste;
• black pepper and spices to taste.

Instructions

1. Prepare the filling for pies or pancakes. To do this, take the liver, heart and lungs. Boil them separately: heart - 1.5 hours, lungs - 1 hour, and fry the liver for 10 minutes in vegetable oil. Twist everything in a meat grinder.

2. Finely chop the onion and grate the carrots on a huge grater. Fry vegetables in vegetable oil and add to the liver. Mix everything well, pour a little broth into the minced meat so that it does not crumble. Add black pepper and all sorts of spices to taste there. Minced meat for filling pies is ready, they can be made from unleavened or yeast dough, baked or fried.

3. Prepare the pate from the liver. Fry the liver in vegetable oil, onions and carrots too. Twist everything in a meat grinder, add spices and a little butter for the bunch, so that the pate was allowed to be spread on the bread. The most delicious pate is obtained from beef liver, but you can make it from pork or chicken.

4. You can make sausages from the liver. Also prepare it and add chopped boiled kidneys. The kidneys need to be soaked for several hours before cooking, often changing the water to remove bad smell and aftertaste, then cook for about an hour. Together with the liver, twist the onion in a meat grinder, add raw eggs - 10 pieces, pepper and spices. Fill the prepared intestines with the minced meat and boil the sausages for 30-40 minutes over low heat, so as not to burst. After that, bake them in the oven for about an hour, piercing the intestines with a fork in advance. The result is a delicious liver sausage.

Liver - the insides of animals and birds, which are used in cooking. These include the liver, kidneys, heart, diaphragm (fatty tissue), lungs, and some other viscera. Leaver has a high nutritional value, and the concentration of vitamin D makes it extremely suitable for children.

You will need

• For liver sausage:
• 2 kg liver
• kidneys
• diaphragm);
• 3 heads of onions;
• 20 chicken eggs;
• 5-6 m of cleaned intestines;
• ground black pepper;
• spices.
• For chopped liver:
• 500 g liver
• kidneys
• heart);
• 1 liter of water;
• 1.5 tbsp margarine;
• 3 tbsp. l flour;
• 1 onion;
• vinegar to taste;
• salt to taste.
• For rolls with liver:
• 4 sheets of Armenian lavash;
• 400 g liver
• kidneys
• heart);
• 2 onions;
• 1 egg;
• 200 g of suluguni cheese;
• pepper.

Instructions

1. Leaver sausage rinse the liver in cold running water, place in a saucepan, pour cold water, so that it is covered by 4-5 centimeters, put on medium heat, salt and cook until tender.

2. Take the liver out of the pan with a slotted spoon, dry it with paper towels (make sure that the paper does not stick to the meat), chop a lot. Wash and clean onion, cut into huge pieces. Pass the onion and liver through a meat grinder, if the mass is not well-rolled, lumpy, turn it again.

3. Add eggs to the minced meat, 10-15 are enough for huge ones, 15-20 small ones are needed, mix thoroughly, salt and pepper, add spices to taste. Fill the intestines with minced meat, divide the sausages, twisting the shell. Boil in water over low heat (on the contrary, the shell may burst) for about 40 minutes.

4. Remove from the water, cool and dry, neatly pierce any sausage with a thin needle. Preheat the oven to 150 ° C, line a baking sheet with baking parchment and place the sausages on it. Place in the oven, bake for 2-2.5 hours at 150 ° C.

5. Leaver Rinse the liver with cold running water, dry and cut into large pieces, place in a saucepan, cover with water and place over medium heat. Season with salt and boil until tender.

6. Wash and peel the onion head, chop. Dissolve the margarine in a frying pan, pour the flour through a sieve, fry until golden brown, add the onion, stir and pour in 1-1.5 cups of broth, simmer, stirring occasionally, until the sauce thickens. Finely chop the boiled liver or turn it in a meat grinder, mix with the sauce and season with vinegar to taste.

7. Rolls with liver Rinse the liver with cold running water, boil in salted water until tender, cool and scroll through a meat grinder. Wash, peel and finely chop the onions, heat the butter in a pan, fry the onions until golden brown and stir in the minced meat from the liver, add the raw egg and stir well, salt and pepper to taste.

8. Cut the cheese into thin slices. Put the liver on the pita bread, put a couple of slices of cheese on top, so that it covers each minced meat. Wrap the roll and bake in the oven for 15-20 minutes at a temperature of 150 ° C-170 ° C.

Advice 3: How to cook yeast dough in sour milk

The most fluffy and soft yeast pies, pies and exclusively pancakes are made from sour dough. It is based on fermented milk products: kefir, yogurt, whey, sour cream diluted with water, or lightly sour milk.

If your milk is sour, don't be discouraged. Each will need a few additional ingredients in order to get a mountain of delicious thick and plump pancakes or a baking sheet of soft pies that melt in your mouth.

Pancake and pancake dough

Ingredients: - 1 liter of sour milk, - a pound of flour, - a teaspoon of salt, - a tablespoon of sugar, - 30 g of yeast (one third of a pack), - 2 eggs, - vegetable oil. Dry yeast is measured like this - one pack (11 g) It is equivalent to half a pack (50 g) of fresh ones. For pancakes, as well as for pies, it is allowed to cook yeast dough. The dough is kneaded without eggs and oil and allowed to stand for twelve hours. It comes up several times, settles down and becomes more sour. For pancakes, the dough is thin. For pancakes - thicker. If there is no time for dough, it is allowed to knead the dough right away. At first, the yeast dissolves in a small amount of warm sugary water and goes well. After that, the eggs are beaten, it is poured into room temperature sour milk, salt, flour are poured, everything is whipped, yeast and vegetable oil are added (about 60 g). The dough will turn out to be a little thick. When it comes up, you need to pour boiling water into it and stir (precipitate). After that, let it come up and repeat the operation. Now it is allowed to bake pancakes by greasing the pan with oil.

Dough for pies and pies

Ingredients: - 700 g of sour milk, - 1 kilogram of flour, - 50 g of yeast, - 2 eggs, - a teaspoon of salt, - table - sugar, - vegetable or butter. ... But it is permissible to use the swift method. If the dough is prepared lean, it is allowed to do with vegetable oil (120 g). If rich, 300 g of butter (margarine) is added to it. Dough is made as for pancakes - for the night. Bezoparny method - the same as for pancakes, only the dough is much thicker. The test must be allowed to come up once. During this time, prepare the filling. After that, mold the pies, wait until they fit on a baking sheet, and bake in the oven or fry in oil. Before putting the pies on it, grease the baking sheet with sunflower oil or margarine. It is allowed to grease the finished pies with melted butter so that they become softer, more magnificent and do not stale longer. For pies, it is allowed to use different fillings: - meat; - liver and entrails (liver); - fish; - cottage cheese; - eggs; - green onions; - potatoes; - carrots; - fresh or sauerkraut; - mushrooms; - rice, buckwheat; - jam or dried fruits. If the pies are prepared with sugary filling (jam, dried fruit), put a double share of sugar in the dough.

Sausage manufacturers often use not only meat for its production, but also offal, bacon, liver, vegetable and cereal additives. Sausage is prepared from beef, horse meat and pork, and minced sausage is wrapped in animal guts or special casings. But in order not to doubt the quality of this product, it is more cool to cook it on your own, say, from chicken.

You will need

• 2 kg chicken thighs;
• 1 tsp ground black pepper;
• 12 cloves of garlic;
• 1 tsp seasonings for chicken;
• 30 g gelatin;
• 4 tablespoons mayonnaise;
• cling film;
• foil;
• baking sheet.

Instructions

1. From this number of products, 8 small sausages will be obtained. Wash the chicken thighs, dry and cut the meat into small cubes together with the skin. Peel and chop the garlic cloves, add them together with black pepper and seasoning to the meat, mix well. After that, put in mayonnaise and mix again until a homogeneous mass is obtained. Finally, add gelatin and divide the minced meat into several parts.

2. Put any part on cling film, roll up in the form of a sausage, make nodules at the ends so that the mass does not leak out during baking. After that, wrap all the sausages in foil.

3. Put all the minced meat in a baking tray and place in an oven preheated to 180 ° C for 60 minutes. Later, cool the finished sausages and refrigerate for 12 hours.

4. If desired, instead of mayonnaise, it is allowed to use sour cream or cream, then the sausage will turn out to be softer and more tender. Some housewives do not cut the meat, but pass it through a meat grinder. In order to get minced meat of a homogeneous consistency, the ingredients can be mixed with a mixer. A universal seasoning can be replaced by a mixture of thyme, pink pepper, savory, rosemary, sea ​​salt, basil and red pepper. It is also allowed to prepare a seasoning of black pepper, caraway seeds, marjoram, coriander, red and black pepper.

Note!
For cooking, use beef, pork, veal, lamb liver, as well as chicken, goose or turkey liver.

Helpful advice
It is also allowed to make dumplings with the filling of the liver. Before cooking, light dumplings must be soaked and cooked together with the kidneys. For an excellent taste and smell, cook the liver with an onion and bay leaf. You can add sharp minced eggs to the filling for pies.

Let's re-learn how to cook them. It's not about memories, but about the benefits of the finished dish, its accessibility and simplicity.

What is liver, its composition

Liver is prepared from offal, that is, second-class products.

But if in price compared to meat, they differ by two, and sometimes three times, then their benefits are the same, and sometimes even more.

Liver is prepared from the heart, liver, kidneys, lungs.

There is no clear ratio of products during cooking. You can mix all the ingredients in equal parts, you can use only some of them and in different proportions, and it is also possible to adjust the composition in accordance with your own needs.

So, if there is a problem of excess weight, it is better to use the heart and lungs, if there is anemia or there is a risk of developing it, most of the liver should be the heart. For pregnant women and young children, you need to focus on the liver, which contains a lot of folic acid. The elderly and those who are undergoing rehabilitation after a long illness should choose the lungs.

The kidneys are rarely used to make liver oil. It's all about the lengthy preparation they require.

Cooking liver is not only beneficial. Its presence in the diet contributes to:

• increased immunity;
• blood purification, normalization of the entire circulatory and cardiovascular system;
• stabilization of arterial and intracranial pressure;
• restoration of the nervous system;
• strengthening hair, nails and teeth.

Attention!

Often, the main composition of the liver is supplemented with the stomach, trachea, the udder, etc.

How to make a liver for baking

With liver, they cook pasta in a navy way, they cook very hearty soup, well, pancakes and pies are real classics. The taste is familiar to many, but to achieve it, it is not enough just to boil all the products and grind them in a meat grinder. There are secrets that everyone needs to know.

By-products (they are also called failure) must be thoroughly rinsed, filled with cool water and left for a couple of hours, let them get wet.

Then remove the trachea, film, etc. Cut the offal into pieces of approximately the same size.

Pour water into a large saucepan and bring to a boil. Dip the meat pieces into it, bring to a boil again. Drain the water, rinse the offal.

Pour cold water over them, bring to a boil over low heat, regularly skimming off the foam.

Cook for about an hour. In the middle of the term, you can salt the broth. This will make the offal more delicious.

With the meat component, the work has been completed. Now we need to do the bow. Yes, you should definitely use it. Even those who categorically cannot stand the taste will eat the finished dish with pleasure. Luke is almost invisible.

It must be peeled, cut and roasted in a skillet until transparent.

The readiness of offal can begin to be checked when they are almost halved.

It is necessary to cool them and grind them together with the onions.

Attention!

To make the liver more juicy, add the remaining vegetable oil or a piece of butter to it.

Leaver is ready. To make its taste more intense, you can use your favorite spices and herbs, or put carrots, onions, garlic, lavrushka, etc. into the broth right during cooking. And if it seems dry, add bacon, tongue or.

You can cook liver in another way. After cleansing and soaking the malfunction, you can grind it in a meat grinder, and then fry it. So they often make it for pancakes and pasta in a navy way. Onions, butter and other flavoring ingredients are also added.

If there is a lot of product, freeze it in portions. It is very convenient.

Recipes

We have already said that the liver can be used to cook different dishes... With it, you get very tasty first and second courses, salads, snacks. But pies are the main treat with such a component.

Fried Tatar pies in a pan

Every cuisine in the world is different. Russian - nourishing and very simple, Ukrainian - fatty and rich, Belarusian - with almost constant presence of potatoes, but Tatar - with lamb and serving in small portions, so to speak "by the tooth".

The pies should be small so that they can be eaten in one bite. All types of meat are used as a filling, except pork (these are the rules of Sharia), and the dough should be unleavened, although yeast is also allowed.

I still used pork offal during cooking, and made the dough with boiling water.

Recipe Information

• Cuisine: Tatar
• Type of dish: pies
• Cooking method: in a pan
• Servings: 5
• 1 h

Ingredients:

• pork heart and lungs - 500-600 g
• flour - 400 g
• salt - ½ tsp
• boiling water - 250 ml
• vegetable oil - 50 ml
• spices to taste.

How to cook

Clean the heart and lungs of film, trachea, tubules, etc. Soak in water for half an hour, let all the blood come out.

Boil in salted water until half cooked. Tatars put raw stuffing in pies, but we will not risk it. Grind in mashed potatoes and leave to cool.

At this time, do the test. Mix salt and about half of the flour in a bowl, pour boiling water over, stir. When it cools a little, add the remaining flour and butter, mix with your hands.

Dough for this simple recipe it turns out to be very elastic and pliable.

You need to roll a "sausage" out of it and cut it into portions.

Roll each one thinly.

Put the filling in the middle.

Pin up the edges.

Fry pies in a large number vegetable oil... Blot with paper towel before serving.

The pies are ready. Bon Appetit!

Cooking "like a grandmother" is difficult, well, at least that's what most housewives think.

In fact, you just need to know some secrets and create culinary masterpieces with love.

Soviet pies are unique. Their secret is not only in the filling, but also in the dough recipe.

There are no special subtleties, it's not for nothing that they turned out well both at home and in public catering.

Ingredients:

• premium flour - 650 g;
• yeast (you can use Saft Moment) - 6 g;
• salt - 10 g;
• sugar - 40 g;
• water or potato broth - 360 g;
• rast. oil - 20 g;
• at least 500 ml of oil for frying, it must be odorless;
• liver (ideally veal), lungs (best beef), heart (pork or beef) - 300g each;
• onions - 200 g;
• spices to taste (in the original recipe, 3 hot air and black pepper, clove asterisk, laurel leaf, parsley root);
• one medium carrot.

Preparation

We start cooking with the liver. Rinse the liver, cut into small pieces, simmer until tender.

Rinse the heart and lungs, cut them, put them in a saucepan, fill them with water, so that they completely cover the contents, although the lung will certainly float, so focus on the heart. Stick a clove into the onion, add it to the offal along with the carrot, put all types of pepper here.

Boil. Cook for about 1.5-2 hours over low heat, regularly skimming off the foam.

Salt, throw in the lavrushka and boil for another half hour.

Now you can turn off the heat and leave the offal to cool directly in this broth. So the components are better saturated and the filling will be more juicy.

You can start kneading the dough. Add yeast, sugar and a little flour to warm water or a decoction of potatoes. After 30 minutes, when the dough starts to bubble, add the remaining flour, salt and oil. Knead the dough. It should be very lush.

If you have a bread maker or food processor, use them better. It is quite difficult to mix it with your hands the first time. Some experience is needed.

Let the dough rest a little while finishing the filling.

Cut the onion and simmer in a skillet until transparent, add it to the finished liver and simmer together for another 10 minutes.

Grind all ingredients in a meat grinder, add salt, if necessary, pour in a little broth or juice from the liver.

It remains to mold the pies and fry them in a large amount of oil.

In the oven

Liver filling may not only consist of offal. It goes well with potatoes, rice or herbs. Try baked liver pies and rice

Ingredients:

• a bunch of green onions;
• large onion (preferably red);
• 100 ml of oil for frying;
• rice - 200 g;
• liver and lung, 300 g each;
• a pinch of salt;
• ready-made yeast dough.

Preparation

For the filling, you need to boil the by-products, grind them with fried onions, mix with rice and herbs.

Blind pies.

Put them on a baking sheet covered with parchment, grease the tops with yolk and bake for 10-12 minutes in the oven, preheating it to 220 degrees.

Orsk pies

This pastry got its name from the city of Orsk. It is located in the Orenburg region and it is thanks to the pies that it became known far beyond its borders. The chefs themselves call their creation old town pies and keep their recipe in the strictest confidence, but sooner or later everything becomes clear and today the cooking method is available to everyone.

Ingredients:

• liver - 1 kg;
• 2 large onions;
• salt and black ground pepper;
• water - 800 ml;
• flour - 1 kg;
• fresh yeast - 35 g (if dry 10-11 g);
• sugar - a teaspoon;
• rast. oil - 700 ml.

Cooking method

V warm water dilute yeast and sugar, leave for 10 minutes.

Add salt, all flour, mix thoroughly. Stir again after 20 minutes, and after another 25 minutes it will be ready.

While the dough is coming up, you need to make the filling. Leaver must be cooked in advance. Then all that remains is to grind it and simmer for 20 minutes in a frying pan, add salt and spices to taste.

Grind the onion separately and add it to the hot minced meat.

Remember: fresh onion, hot minced meat!

Pies must be sculpted quickly. Grease your hands in oil, pinch off a piece of dough, wrap the filling and dip the pie in heated oil. You need to fry either in a deep frying pan or in a saucepan. There should be a lot of oil.

The pies are ready! After trying, you will be convinced that the efforts were not in vain (photo of pies).

Lazy liver pies

You don't always have time to stand at the stove for hours, and baking is associated with this. If you have leftover liver in your fridge, you can save time and use quick recipes.

One option is to use pita bread instead of dough.

It must be spread on the table, cut into equal parts.

Put the finished filling inside.

Wrap, brush with an egg, or better to dip in batter and fry over medium heat on both sides until golden brown.

The second option is even simpler.

Season the ready-made liver with salt and pepper to taste.

Add egg, flour, mix medium-thick dough, as for pancakes.

Put on a preheated frying pan with a spoon.

Fry on both sides.

Such lazy pies will turn out very tasty if you add more fresh herbs to the dough.

About calorie content

Liver is considered by many to be a fairly high-calorie product.

But you need to focus on the indicators of its components.

Take note:

• kidneys - 67-86 kcal;
• - 80-90 kcal;
• lungs - 85-95 kcal;
• brains - 124 kcal;
• tongue - 140 - 175 kcal (data are indicated per 100 g of finished product).

Liver patties are not just memories from childhood. This is a great option to feed your family with tasty, healthy and affordable meals.

And finally, we offer you an interesting video.

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

Liver filling for pies turns out to be very tasty and juicy if you know how to cook it correctly. Liver is generally considered a liver, but in the Slavic countries the term "Liver" includes all by-products: lung, liver, heart and kidneys. You can't go wrong if you make the filling with the offal that you like best. Since our family prefers filling made from pork lung and liver, I will focus on these ingredients.

It is a mistake to prejudice that the lung is not tasty at all! I agree that boiled it resembles a sponge, but if you fry it with liver, onions and carrots, and then turn it into a paste, it will taste divine!

So, let's prepare the ingredients for making liver pies filling and start cooking! My pork lung and pork liver have already been washed, vessels and trachea have been cut out of them, they are cut into portioned pieces.

Peel the onions and carrots. Cut them into small cubes and fry in a saucepan, pouring vegetable oil into it.

Cut the lung and liver into small pieces.

As soon as the vegetables are passaged, add the chopped offal to the saucepan and fry for 15-20 minutes until fully cooked.

This is how the cooked and fried liverworm mass looks like.

Pour it into a deep container and purée with an immersion blender, adding salt and black pepper to taste. If the mass turns out to be too thick, then add about 50-70 ml hot water... Our filling is completely ready - now you already know how to create a pie and patty liver filling.

BUT this is not the whole secret - I also cook pancakes with such a filling! They fly off the plate in the blink of an eye. If desired, ready-made pancakes with liver can be frozen in freezer, and then, as needed, reheat in the microwave - you will always have a delicious dish at your fingertips!

Leaver cook 15 minutes-3 hours

How long does it take to cook the liver?

Initially, let's define what a liver is. These are by-products of domestic animals: liver, kidneys, heart, lungs, udder and stomach. We are talking about both cows, pigs and poultry. Before you start cooking the liver, you will have to do some manipulation of the ingredients.

Whatever internal organs you have available, they must be thoroughly washed and all veins and fat removed. The lungs still need to be cut in half and the tubes removed from the inside.

The preparatory work is over. The lungs and kidneys must be soaked in water for several hours, the udder - 5-7 hours. Beef and pork liver are soaked in milk for about an hour, beef kidneys - 2-3 hours.

Cook light beef for 20-25 minutes.

Cook light pork whole for 2.5 hours, cut into small pieces - 1 hour.

Cook the beef kidneys for 30 minutes, drain the water, repeat the procedure again.

Cook pork kidneys for 30-40 minutes, depending on the size.

Cook beef heart for 3 hours.

Cook pork heart for 1.5 hours.

Cook beef udder for 1 hour.

Chicken hearts are boiled for 15 minutes - 1.5 hours, depending on the age of the bird.

All products must be immersed in salted water that is already boiling. We put in it Bay leaf and black peppercorns. We start counting the time from the moment of re-boiling. Be sure to remove the foam, it forms quite abundantly. Leave the lid ajar. The by-products must be cooked whole, so they turn out to be the most juicy and tasty.

It is better not to boil the liver - it turns out to be dry. Cut into thin strips, if chicken, leave whole, and fry for 10-15 minutes - it tastes better.

As you can see, all components are prepared at different times. But now you know how much and what to cook. Therefore, you can cook the liver together, just lay in its parts based on the duration of cooking in turn. You can combine the offal as you like.

After the liver is ready. Remove from pan. Cool it down. Twist in a meat grinder. Add boiled carrots and more onions sautéed in butter. You can also add some lard. If you see that it is dry, then dilute with the remaining broth, add the liquid a little.

Use as a pate or filling for just about anything. Prepare a sausage.

The calorie content of the liver is 222 kcal. It contains: proteins - 7 grams, fats - 18 grams, carbohydrates - 5 grams.

Don't underestimate the liver. In terms of nutritional value, it is in no way inferior to meat, and even surpasses it in the content of vitamin D. Leaver is very useful for children and not very useful for the elderly.

This story should start like this: "in the last decades of the last century ..." It sounds, of course, impressive! But it was so!
The 80s and 90s were the childhood of those who today are nostalgic for various Soviet delicacies, and those who are trying to reproduce this in their kitchens with modern gadgets. Fried pies-sticks with liver, which the saleswomen cleverly packed in tall paper bags, are remembered by many, and many are not averse to eating a couple of pies right now.

Unfortunately, it is impossible to buy them in hypermarkets that have replaced grocery stores and in modern fast food establishments, and one has to look for cherished recipes in old Soviet cookbooks gathering dust behind newfangled illustrated glossies, or surf the Internet in search of descriptions of those very pies from childhood ... , Soviet gastronomy was a very fundamental industry, most of the monuments of taste are captured in GOSTs! Therefore, for a recipe for a dough for fried pies, it is best to turn to them.

Anyone who is looking for "the very recipe" and the following text is dedicated.

Ingredients

for frying:

• 600-700 ml odorless vegetable oil

for fried pie dough:

• 650 g of premium flour (first grade flour is also acceptable)
• 6 g Saf-moment instant yeast
• 10 grams of salt
• 40 g sugar
• 360 g potato broth or water
• 20 g vegetable oil

For filling:

• 300 g veal liver
• 300 gr beef lung
• 300 gr pork or beef heart
• 200 gr onions
• salt to taste
• 3-4 peas of allspice and black pepper,
• 1 carnation asterisk,
• Bay leaf
• parsley root
• small onion
• small carrot

Technique, inventory

• saucepan for 4-5 liters
• pan
• multicooker with multi-cook function
• meat grinder
• bread maker (optional)

Preparation: 4 hours. Preparation: 1 hour. Output of pies: 18-20 pieces

Preparation

Large photos Small photos

It's best to start working on pies with a liver. In the liver we have a lung, a heart and a liver. It is better to boil the lung and heart for a long time over low heat, but it is better to stew the liver in a pan and not overexpose, otherwise it will be tough and dry.

In a saucepan, put carefully washed and cut into pieces the lung and heart, add washed carrots, parsley root, onion with cloves stuck in it, both types of peppers.

To fill with water. It should be remembered that the lung is lighter than water, therefore it will be understood above its level, and will also swell for some time during cooking. Therefore, there should be enough water, but not too much.

Cover the pot with a lid and put on fire, bring to a boil, simmer over low heat for 2 hours after boiling. Then salt the offal, add lavrushka, and simmer over the slowest heat for another half hour.

Remove the saucepan from heat and let the heart and lungs cool in the broth. If you follow this cooking technology, the filling will turn out to be very juicy.



Cooking the dough. While the offal is cooling, knead the dough. Although the recipe is in accordance with GOST, a bread maker will help out here in the best possible way!

Place a knife in the bowl of the bread maker. Pour in water (or potato broth, whichever is better!), Add salt, sugar, butter, then flour and yeast.



Close the lid of the bread maker, set the dough kneading program for 20 minutes and knead the smooth dough. Open the bread maker, remove the knife, roll the dough into a ball and leave for 3 hours to ferment.

Knead the dough every hour. To do this, you need to get it out of the bowl, knead it into a layer and fold it three times along, then three times across. After three hours, a fluffy dough will be ready. Lush dough in accordance with GOST is a prerequisite for obtaining real pies with liver.

If you knead the dough by hand, then the hands will act as a knife for kneading the dough, everything else will be similar in technology.



Filling... While the dough is coming up, finish preparing the filling. Peel the onion, rinse with cold water and chop coarsely.
Wash the liver, dry with a napkin, also cut into pieces.
Put the pan on the fire, pour in 1 tsp. vegetable oil, put the onion under the lid, simmer for 3-4 minutes until transparent.
Add the liver and simmer under the lid further until the liver is ready for another 8-10 minutes. Stir occasionally.



The finished liver should be soft, without fries, otherwise the filling will taste bitter.
If broth remains in the pan, it can be used to adjust the density of the filling during the final kneading.



Adjust the density of the filling: it should not be dry or damp.

Rotate all offal and onions through a meat grinder. Season with salt, add liver juice if necessary for a soft texture. The filling is ready.

Modeling. Grease the work surface (table) and hands with vegetable oil.
Remove the dough from the bowl, put it on the table and knead, release bubbles.
Divide the dough into 4 parts, roll it into balls, grease with butter and cover with foil so that it does not dry out.



Pour 600 ml of vegetable oil for frying into the multicooker bowl, close the lid, set the MULTI COOK program, 160 degrees, 16 minutes. Start the oil heating program.



In the meantime, mold the first batch of patties. Take out one quarter of the dough, roll it long and slightly wide on a greased table so that there is a strip. Spread the filling at intervals of 3-4 cm on a strip of dough and carefully, but thoroughly! pinch the edges.



Using a dough knife, cut the strip into pies, fasten the slices carefully, pulling the dough a little.

You should not put too much filling in the pies, because the dough will increase in volume during frying and the pies may burst at the seam during frying.
The pies should be neat, and the dough should easily stick around the filling.



We fry pies with liver in a slow cooker. As soon as the countdown starts on the timer of the multicooker, open the lid and lay the first batch of patties. After 7 minutes from the start of frying, you can open the lid and turn the pies into butter in lighter barrels. This will make the patties evenly golden.

Prepare the next batch of pies.

At the end of the multicooker program, use tongs or a fork to take the finished pies onto a dish lined with napkins and blot with excess oil.

Set the multicooker program again, load a new batch of pies and fry in the same way as the first. Since the oil is already hot, the program will start counting down almost immediately.

Fry all the pies. One quarter of the dough is just enough to form a batch of pies for frying in a 5 liter multicooker bowl.
All the pies should be soaked on napkins and allowed to cool to a comfortable temperature.

Be sure to soak the fried pies from excess fat!

And if without a multicooker and a bread machine?

Instead of a bread machine... For the test, dissolve the yeast in lukewarm water with added sugar, stir thoroughly. Add flour, salt and butter to a mixing bowl, add diluted yeast and stir with a spatula or hand. Then put the dough on a table dusted with flour and knead with your hands at a medium pace for 20 minutes until smooth.

Instead of a multicooker for frying, a cast iron stewer or a frying pan with sides high enough so that the oil does not splash out is suitable.

Serve immediately!

In Soviet childhood, lemonade was added to such pies. Nowadays there are enough manufacturers, so it is quite possible to buy citro or cream soda in stylized "Soviet" bottles.

Biting off far from the first pie and washing it down with lemonade, you can even philosophize about what else tasted delicious and almost forgotten in the distant past ...

Enjoy your delicious nostalgia!