It is one of the well-loved entrée of Ukrainian families. The paste can be made with chicken, beef or pork liver, but the most light is the chicken pâté.
Ingredients
Chicken liver 800 g
Onions 400 g
Carrot 300 g
Dairy butter 150 g
Ground black pepper to taste
Salt to taste
Stages of cooking
1
Dice the onion, fry with butter or vegetable oil. The frying in butter will make the paste softer.
2
Coarsely grate the carrot, fry alone (without onion).
3
Rinse the liver, remove the liver membrane if possible, cut it and fry in the frying pan over medium heat. Don’t burn the liver. Sprinkle it with salt and pepper.
4
Mince all the ingredients in the blender or grinder. You can do it twice to be sure that all the ingredients are properly minced and combined. Stir well.
5
Add the butter to the paste, you might season it with salt and pepper to taste. Serve cooled, and store the liver paste in the fridge.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The Lamb Dushenina is an age-old national Ukrainian dish, that as a matter of fact is meat braised with vegetables, however the vegetables are the subject to every cooker and their selection depends on his tastes and preferences. The dish is cooked either in a deep casserole over stove, or in a clay pot in oven, that also depends on cooker’s wish.
In early spring, the one of the most vitamin-rich products is the ramsons; that is why the ramsons salad is not only a mouth-watering dish, but also can support the organism in its fight against vitamin deficiency.
Beetroot salad is not indigenous Ukrainian dish, moreover, not even Slavic. It is still unknown what people invented this vegetable salad, but it definitely became a permanent feature of Ukrainian cuisine long ago.
Beetroot salad is loved and valued on par with traditional national dishes here. It is made of boiled vegetables - potato, beetroot, ca
