It is an unusual but very tasty and original salad. It can catch the liver’s fans fancy; also both beef and chicken liver could be used for salad.
Ingredients
Red beans 200 g
Chicken liver 500 g
Pickled mushrooms 150 g
Onions 150 g
Carrot 200 g
Mayonnaise to taste
Soy sauce 1 tsp
Vegetable oil 1 tbsp
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Put the raw white haricot beans in 2 liters of cold water for 8 hrs. Put the haricot beans into the pot, cover with 1 liter of cold water, and cook through (approximately 60 mins). Add some water if necessary. Cool the haricot beans.
2
Cook the liver in salted water until ready. The chicken liver is cooked in 15-20 minutes, the beef liver in 30 minutes. Don’t overcook the liver because it will be stiff. Cool and shred the liver.
3
Rinse pickled mushrooms in cold water. Cut them into pieces.
4
Dice the onion, slightly brown it in the vegetable oil.
5
Coarsely grate the carrot, add it to the frying pan; cook it until soft. Cool the carrot.
6
Combine all the ingredients, add the salt, pepper, and stir through the mayonnaise. For low-fat variant use the sour cream instead.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Shynka (baked ham) is a traditional Ukrainian dish. It is cooked of piece of meat (chiefly of pork) seasoned with salt, pepper, minced garlic and other spices before baking it in the oven.
As many Ukrainian dishes, the shynka has it overseas analogues. Therefore, Austria and Germany boasts Schweinsbraten, and Quebec has rôti de porc, which literall
Unmistakable smell, inimitable taste, different recipes are the main characteristics of salo, the visit card of generous Ukrainian soil. Salo is a principal national dish of Ukraine that always is present on festive table.
Salo is an animal fat, mostly, the pork one. It contains lots of A, D, E vitamins, and carotene. There are a lot of recipes of
It’s a light seafood salad, which won’t take long to be cooked. If you want a low-fat variant you can use a sour cream and a pinch of mustard instead of mayonnaise.
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
