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Belarusian salad with liver and mushrooms in tartlets

Belarusian Liver and Mushroom Salad in Tartlets

This hearty salad takes time and effort, but it's worth it—and you'll see that for yourself once you make our neighbors' favorite salad. It's very filling. It's delicious. And it's good for you—just count up all that protein! It's versatile, too: serve it as a salad or as a main course in its own right.

wella

Recipe author

Belarusian salad with liver and mushrooms in tartlets

Composition / ingredients

Servings:

Beef liver

150

Mushrooms

100

Onion

Egg

Pickles

Sour cream

Vegetable oil

Flour

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 37 % 7 g

Carbohydrates 21 % 4 g

115 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Belarusians boil the liver, but that leaves it a little dry, so our cooks decided to do it differently. More on that later—for now, clean the liver of any membranes and veins and cut it into thin slices.
Step 2:

By the way, if you don't have cooled boiled eggs on hand, put them on to boil now—they'll be ready and cooled by the time you finish. Meanwhile, season the liver pieces very lightly with salt and ground pepper to taste, then dredge them in flour. Fry them in hot oil, turning them often.
Step 3:

Set the fried liver on a paper towel to blot excess oil, then turn to the mushrooms: cut them into small pieces and fry them quickly in the same oil the liver cooked in.
Step 4:

Slice the onion into half rings and fry until translucent in the same oil the liver and mushrooms cooked in. When you take it out, be sure to drain off as much of the fat as you can.
Step 5:

Dice the eggs.
Step 6:

Cut the cooked liver into small strips.
Step 7:

Slice the pickle (a marinated cucumber works too) into rounds, then cut those in half.
Step 8:

That's it—you can assemble the salad without waiting for everything to cool down completely, since it can be served warm. Add the mayonnaise (or sour cream) and check the salt and pepper. You can layer it, spreading each layer with sour cream or mayonnaise, or serve it in a small bowl, in tartlets, and so on.
Step 9:

I went with the last option. The salad looks very appetizing in tartlets.

A few more tips: beef liver is best, but veal or chicken liver will do—the main thing is that it's fresh. As for the mushrooms, that's up to you: besides button mushrooms, you can use wild, dried, or frozen ones. Boil frozen mushrooms for 5–7 minutes in salted water, then fry them. The pickles shouldn't be too salty or over-fermented, or the salad will be ruined for sure. Remember that liver doesn't like long cooking, so fry it quickly—same goes for the mushrooms.