Vinaigrette with raw liver
4 servings
30 minutes
Vinaigrette with raw liver is an original variation of the classic Russian salad, adding a spicy note thanks to tender beef liver. Its roots trace back to traditional Russian cuisine recipes where the combination of simple yet nutritious ingredients creates a harmonious flavor. The vinaigrette has a rich, slightly sweet-sour taste of vegetables, with the liver adding a characteristic velvety texture. Dressed with vegetable oil and vinegar, it gains expressive freshness while sour cream softens the flavor palette. This salad is perfect as an appetizer before the main course; it is rich in vitamins and easily digestible. Bright, juicy, and unusual – vinaigrette with raw liver will be a highlight of any feast, surprising guests with its bold combination of ingredients.
1
Boil and peel the potatoes, beets, and carrots separately, and finely chop the cabbage and onion.
- Potato: 50 g
- Beet: 30 g
- Carrot: 30 g
- White cabbage: 30 g
- Onion: 20 g
2
Boil the vegetables, slice cucumbers and tomatoes into small thin pieces, cut the liver into noodle-like strips, place it in a sieve, pour boiling water over it (the surface of the liver will turn white), let the water drain and cool.
- Tomatoes: 40 g
- Cucumbers: 30 g
- Beef liver: 50 g
3
Then mix the liver with vegetables, season with oil and vinegar, pile it in a salad bowl, drizzle with sour cream, and sprinkle with chopped greens.
- Beef liver: 50 g
- Potato: 50 g
- Beet: 30 g
- Carrot: 30 g
- Tomatoes: 40 g
- Cucumbers: 30 g
- Vegetable oil: 10 ml
- Vinegar: to taste
- Sour cream: 25 g
- Parsley: 5 g