Belarusian salad with chicken liver and mushrooms

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the ingredients for the salad. Cut the chicken liver into medium pieces. Wash the mushrooms and also cut them into medium-sized pieces. Cut off the ends of the cucumbers and cut into half circles. Cucumbers can be taken salted or pickled. Three carrots on a regular grater, a Korean carrot grater, or cut into thin strips. Peel the onion and cut into thin half rings.

2. STEP 2

   

   Fry the liver in a preheated frying pan with the addition of 30 ml of vegetable oil. The heat is above medium, frying time is 7-8 minutes. At the end of the process, add a little salt to the liver (literally 1 pinch) - there is no need to add salt at the beginning, otherwise it will become hard. Stir several times. Transfer the finished liver to a plate to cool, drain the resulting juice so that the salad does not turn out watery.

3. STEP 3

   

   Place the mushrooms in a heated frying pan with vegetable oil (30 ml). Fry while stirring over medium heat for 5 minutes. Transfer the finished mushrooms to a plate and let cool.

4. STEP 4

   

   Fry onions and carrots over moderate heat in a heated frying pan with vegetable oil (30 ml) for 10 minutes while stirring. When adding to salad, vegetables must be cool.

5. STEP 5

   

   Boil the eggs hard for 10 minutes, dip in cold water until completely cool, peel and cut into cubes.

6. STEP 6

   

   Let's start assembling the salad. Place the liver, mushrooms, eggs, cucumbers, and fried onions and carrots into a deep bowl. Add mayonnaise.

7. STEP 7

   

   Mix everything thoroughly and carefully. Salad ready!

Comments on the recipe

Maystin

18.09.2023

4.6

I wanted a hearty, fatty and tasty salad. I chose the Belarusian salad with chicken liver and mushrooms. I started by frying the liver, then fried the mushrooms and lastly did the frying. Usually I don’t really like making such fancy salads, but this time, apparently, inspiration came. While I was frying the ingredients, the eggs were boiled. I took homemade pickled cucumbers. When everything previously fried had cooled down, I put everything in a bowl, chopped eggs, and added the cucumbers there. Dressed with mayonnaise. Despite the fact that it is quite oily, it tasted soft and tender. I really liked this salad. Sharlis, thanks for the recipe!