Main Page
Fast and tasty
Elena liver salad with dried mushrooms

Elena Salad with Liver and Dried Mushrooms

A wonderful salad with unexpected ingredients to wow your guests. There's no shortage of meat and fish salad recipes in Russian home cooking — but recipes built around liver instead of meat are harder to come by. Here's exactly that: a salad called "Elena," made with liver and dried mushrooms. I'm sure it won't leave anyone indifferent.

Zinaida

Recipe author

Composition / ingredients

Servings:

Beef liver

200

Dried mushrooms

180

Eggs

Carrots (small)

Onion

Pepper

Salt

Vegetable oil

Mayonnaise

150

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 50 % 18 g

Carbohydrates 14 % 5 g

230 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make Elena salad with liver and dried mushrooms?
Step 2:

Soak the dried mushrooms in cold water for 2 hours, then boil and chop them.
Step 3:

Meanwhile, hard-boil the eggs.
Step 4:

Cut the eggs into cubes.
Step 5:

Boil the liver, let it cool, and cut it into cubes.
Step 6:

Wash and peel the carrots, then grate them.
Step 7:

Sauté the carrots in a skillet. Then combine all the ingredients, dress with mayonnaise, and season with salt and pepper to taste.
Step 8:

Step 8:

Mayonnaise is best made from scratch — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or blended with mayonnaise in any ratio you like — that will lighten up the dish.
How do you hard-boil eggs? To keep them from cracking, place them in cold water and bring it to a gentle boil. Cook the eggs for 9 minutes after the water boils, then drain and cover with cold water to cool. The sudden temperature change makes them easier to peel.