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Belarusian salad with liver and mushrooms

Belarusian Salad with Liver and Mushrooms

A hearty, rich salad for everyday meals and holidays alike. It works as a meal on its own — really tasty and quick to satisfy your hunger — and it's just as at home at a casual dinner as at a holiday spread. Simple and budget-friendly, with great flavor, this one's sure to become a favorite.

sharlis

Recipe author

Belarusian salad with liver and mushrooms

Composition / ingredients

Servings:

Chicken liver

200

Mushrooms

100

Eggs

Pickles

150

Onion

100

Carrot

100

Mayonnaise (50% fat)

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 59 % 16 g

Carbohydrates 11 % 3 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Prep the ingredients. Cut the chicken liver into medium pieces. Wash the mushrooms and cut them into medium pieces too. Trim the ends off the pickles and cut them into half-moons — salted or pickled cucumbers both work. Grate the carrot on a regular grater or a Korean-carrot grater, or cut it into thin strips. Peel the onion and slice it into thin half-rings.
Step 2:

Fry the liver in a preheated skillet with 30 ml of vegetable oil over medium-high heat for 7-8 minutes. Salt it lightly (just a pinch) only at the end — salting it at the start would make it tough. Stir a few times. Transfer the cooked liver to a plate to cool, and drain off any juices so the salad doesn't turn watery.
Step 3:

Put the mushrooms in a preheated skillet with vegetable oil (30 ml). Sauté over medium heat for 5 minutes, stirring. Transfer to a plate and let cool.
Step 4:

Sauté the onion and carrot over moderate heat in a preheated skillet with vegetable oil (30 ml) for 10 minutes, stirring. Let them cool before adding to the salad.
Step 5:

Hard-boil the eggs for 10 minutes, plunge them into cold water until fully cooled, then peel and dice them.
Step 6:

Start assembling. In a deep bowl, combine the liver, mushrooms, eggs, pickles, and the sautéed onion and carrot. Add the mayonnaise.
Step 7:

Toss everything together thoroughly but gently. The salad is ready!

Use fresh, good-quality ingredients and follow the recipe closely so the result lives up to expectations — and so you can serve a delicious dish to family and guests, especially if it's for a special occasion. The recipe is simple and takes just 30 minutes.