Composition / ingredients
Cooking method
First you need to soak the liver in cold water. The duration of soaking depends on the age of the rabbit and ranges from 20 to 90 minutes. If the liver has a specific smell, when soaking, you can add a little vinegar to the water.
The soaked liver should be dried and cut into medium-sized pieces. Peel the onion, carrot and garlic. Chop the onion into half rings, cut the carrots into strips, and garlic into plates.
After that, put a frying pan with high sides on the fire, pour vegetable oil and put garlic in it. As soon as the oil warms up and begins to bubble around the garlic, you can add onions, and after a few minutes carrots. Fry the vegetables, stirring, for 4-6 minutes, then add the chopped liver.
Fry everything together for another 5 minutes, and then pour boiling water and cook over high heat under the lid for a few more minutes. Next, you need to add salt and pepper, if desired, add your favorite spices, put sour cream, mix well and reduce the heat.
Simmer the liver with vegetables on medium heat under the lid for another 12-17 minutes, depending on the size of the liver slicing. Sprinkle the finished rabbit liver with chopped dill, serve hot with boiled potatoes, buckwheat or other side dish.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Rabbit liver - 120 kcal/100g
