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!
The Beetroot Mezhivo is a mouth-watering Ukrainian appetizer, which is the golden middle between beetroot paste and ragout. Traditionally, this dish is served with toasts or a slice of rye bread.
The finished salad is a light and beneficial vitamin cocktail, which will compliment any meal. The combination of apples and cinnamon will add special zest to the salad.
The meat rolls, or kruchenyky are commonly appraised among other dishes of Ukrainian cuisine, and there are many variants of recipe. Any meat and almost any stuffing could be used therefore every Ukrainian cooker prepares its signature kruchenyky.
