Composition / ingredients
Cooking method
1. The liver is cleaned of films, veins, washed under running water.
2. Peel the onion, cut into half rings.
3. Turn on the slow cooker, select the "Multi-cooker" mode, set the temperature to 160 degrees, pour in half of the vegetable oil and spread the prepared onion. Fry for 5 minutes, then add the liver and cook for another 5 minutes, after which we put everything in a bowl.
4. Potatoes are washed, cleaned, cut into pieces. Pour the remaining vegetable oil into the bowl and fry the potatoes on it for 10 minutes (we use the same mode and the same temperature).
5. Return the liver and onion to the bowl, add salt and pepper.
6. We put sour cream in a bowl, pour 100 ml of water, stir. Pour this mixture into the ingredients in the bowl, mix, cook on the same mode for 20 minutes.
7. Rinse the dill, dry it with a paper napkin, chop it finely.
8. Decorate the finished dish with chopped dill.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
