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Liver in Tomato Sauce

Quick, simple, delicious, and wonderfully homestyle! This is one take on the Armenian dish called tzhvzhik, traditionally made from an assortment of offal — liver, hearts, gizzards, lungs, and so on — and it usually comes together in under half an hour.

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Liver in tomato sauce
Liver in tomato sauce Liver in tomato sauce Liver in tomato sauce Liver in tomato sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 10 g
Fats 21 % 4 g
Carbohydrates 26 % 5 g
95 kcal
GI: 100 / 0 / 0
  • Gather everything you need for the liver in tomato sauce. You can use any liver you like — chicken, veal, or pork; I used chicken. Rinse the liver well under running water, trim off any membranes and veins, cut it into small pieces, and rinse again. Bring a pot of water to a boil, then add the chopped liver. Skim off any foam that rises to the surface and cook the liver for 3–5 minutes. Peel the onions, rinse them, cut into half-rings, and sauté in vegetable oil until lightly golden. Drain the cooked liver in a colander, let the excess liquid run off, and transfer it right away to the sautéed onions so it doesn't dry out. Fry the liver and onions together, add the bay leaf, and stir in any spices you like at this point. Cover the pan and simmer over medium heat for 5 minutes. Then season the tzhvzhik with salt, add the tomato paste, and pour in enough water to fully cover the liver; stir and simmer for another 10 minutes. A minute before it's done, press in the garlic. Taste and adjust the salt and spices if needed. Stir and take the pan off the heat. Serve the Armenian tzhvzhik on its own, garnished with fresh herbs and pomegranate seeds, or with a side such as rice or mashed potatoes — spoon a little of the pan sauce over the side to make it extra juicy. For even more flavor, use the liver's cooking liquid in place of the water; just strain it through cheesecloth first before adding it to the pan.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lamb liver - 101  kcal/100g
  • Beef liver - 735  kcal/100g
  • Goose liver - 412  kcal/100g
  • Duck liver - 405  kcal/100g
  • Beef liver - 130  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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