Belarusian salad with liver and mushrooms

Step-by-step cooking

1. Step 1:

   

   Prepare the products for the salad. Cut the chicken liver into medium pieces. Mushrooms are washed and also cut into medium-sized pieces. From cucumbers, cut off the tips and cut into semicircles. Cucumbers can be taken salted or pickled. Three carrots on a regular grater, a grater for Korean carrots or cut into thin strips. Peel the onion and cut into thin half rings.

2. Step 2:

   

   Fry the liver in a preheated frying pan with the addition of 30 ml of vegetable oil. The fire is more than average, the frying time is 7-8 minutes. At the end of the process, the liver is slightly salted (literally 1 pinch) - at the beginning it is not necessary to salt, otherwise it will become solid. Mix several times. We transfer the finished liver to a plate to cool down, drain the resulting juice so that the salad does not turn out watery.

3. Step 3:

   

   Put the mushrooms in a preheated frying pan with vegetable oil (30 ml). Stir-fry over medium heat for 5 minutes. We transfer the finished mushrooms to a plate and let them cool down.

4. Step 4:

   

   Fry onions and carrots over moderate heat in a preheated frying pan with vegetable oil (30 ml) for 10 minutes while stirring. When added to the salad, the vegetables should be cooled down.

6. Step 5:

   

   Hard-boiled eggs for 10 minutes, dipped in cold water until completely cooled, cleaned and diced.

7. Step 6:

   

   Let's start assembling the salad. In a deep bowl, we transfer the liver, mushrooms, eggs, cucumbers, and fried onions and carrots. Add mayonnaise.

8. Step 7:

   

   Mix everything thoroughly and carefully. The salad is ready!