Liver in sour cream
4 servings
30 minutes
Liver in sour cream is a classic dish of Russian cuisine that combines the tenderness of the offal with a rich, creamy flavor. This delicacy has roots in the traditions of peasant and urban diets, where liver was valued for its nutritional value and accessibility. During preparation, the liver is fried to an appetizing crust and then stewed in a sour cream sauce that gives it softness and depth of flavor. The slight acidity of the sour cream and the aroma of fried onions make the dish particularly appealing. The liver can be served with potatoes or pasta, creating a hearty and harmonious dinner. It is an ideal option for those who want to quickly and deliciously prepare a simple yet exquisite dish.
1
Wash the liver (beef, lamb, or pork), clean it from membranes and bile ducts, slice it, salt it, sprinkle with pepper, coat in flour, and fry in a pan with oil.
- Liver: 500 g
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
2
Then place in a shallow pot, add finely chopped and lightly fried onion, sour cream, juice from the pan where the liver was fried, and one cup of meat broth or water. Cover the pot with a lid and simmer on low heat for 25-40 minutes.
- Onion: 1 head
- Sour cream: 5 tablespoon
3
Place slices of cooked liver on a plate. Salt the sauce obtained from stewing, pour it over the liver, and sprinkle with finely chopped parsley or slices of green pepper. You can serve fried or boiled potatoes or pasta as a side dish.
