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Classic gluttony salad with liver and pickles

Classic Obzhorka Salad with Liver and Pickles

Hearty, very juicy, with the most tender liver! The classic Obzhorka ("Glutton") salad with liver and pickles is a great option for a holiday table or for any occasion. Its combination of ingredients is so spot-on that it lives up to the name. Because it's delicious!

Julia

Recipe author

Classic gluttony salad with liver and pickles

Composition / ingredients

Servings:

Chicken livers

350

Pickles (small)

Green peas

140

Carrot

Onion

Salt

Vegetable oil

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 43 % 9 g

Carbohydrates 19 % 4 g

127 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Obzhorka salad with liver? Gather the ingredients you'll need. I used chicken livers, but you can use beef or pork liver. Medium-sized carrots work well, and you can use a larger onion. Use odorless vegetable oil. Take the green peas out of the can and set them in a sieve to drain off the excess liquid.
Step 2:

Scrub the carrots clean under running water with a brush, then peel them. Grate the carrots on a coarse grater.
Step 3:

Peel and wash the onion. Cut it into not-too-thin half-rings or quarter-rings.
Step 4:

Heat the vegetable oil in a skillet. Fry the vegetables over medium heat, stirring now and then, until soft. Make sure they keep their shape. Let the vegetables cool — to speed it up, transfer them to another container.
Step 5:

Trim the membranes and bits of fat from the liver and wash it. Boil the liver in boiling salted water over moderate heat until done, about 20 minutes. Drain and let it cool. Cut the liver into small sticks.
Step 6:

Cut the pickles into not-too-thin sticks.
Step 7:

In a roomy bowl, combine all the prepared ingredients: liver, fried vegetables, green peas, and pickles. Dress the salad with mayonnaise and stir. Add a little salt if needed.
Step 8:

It's best to chill the salad a little before serving. Enjoy!

It's best to make the mayonnaise yourself — it'll be tastier and healthier. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — that cuts the calorie count.
Use an oil with a high smoke point for frying! All oils are good only up to a certain temperature — the smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.