Vareniki with liver

Boil beef liver, heart, and lungs separately in salted water with bay leaves until cooked, then pass through a meat grinder.

Soak the mushrooms and lightly boil them in salted water. Drain the water and chop the mushrooms finely.

Finely chop the onion and garlic and sauté in butter (don't skimp on the butter). Add the chopped mushrooms. Continue frying until the liquid evaporates.

Add the minced liver, mix it, add black pepper and a bit of broth in which the offal was cooked for juiciness.

We make the dough by mixing flour, milk, eggs, and a pinch of salt, roll it out thinly, cut out an 80 mm circle, place the filling (1 tbsp) and fold it into a crescent.

Boil in salted water. Serve hot dumplings well with sour cream, and eat cooled ones just like that, with green onions.