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Veal liver in sour cream

4 servings

25 minutes

Veal liver in sour cream is a dish filled with depth of flavors and tenderness of texture. In Russian cuisine, it holds a special place, revealing the harmony of juicy liver sautéed with onions and a soft creamy sauce. Historically, liver has always been valued for its nutrition and rich flavor, and the addition of sour cream makes it especially tender. The dish has a velvety consistency and a slight spiciness thanks to the mix of peppers. Veal liver in sour cream can be served as a standalone hot dish, complemented with potatoes or fresh vegetables. It is a traditional, cozy recipe that warms and provides a rich gastronomic experience.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
516.2
kcal
24.6g
grams
40.7g
grams
12.8g
grams
Ingredients
4servings
Calf's liver
450 
g
Sour cream 25% fat
300 
g
Parsley
15 
g
Onion
220 
g
Mixed peppercorns (four peppers)
0.5 
tsp
Butter
40 
g
Olive oil
2 
tbsp
Salt
 
to taste
Cooking steps

  • 1

    Chop the greens finely and cut the onion into large pieces.

    Required ingredients:
    1. Parsley: 15 g
    2. Onion: 220 g

  • 2

    Cut the liver into cubes.

    Required ingredients:
    1. Calf's liver: 450 g

  • 3

    Heat olive oil and butter in a deep skillet.

    Required ingredients:
    1. Olive oil: 2 tablespoons
    2. Butter: 40 g

  • 4

    Put the liver and onion in the oil.

    Required ingredients:
    1. Calf's liver: 450 g
    2. Onion: 220 g

  • 5

    Stir after 4 minutes and reduce the heat.

  • 6

    After another 3-4 minutes, add salt and stir.

    Required ingredients:
    1. Salt:  to taste

  • 7

    Add sour cream after 2 minutes. Stir.

    Required ingredients:
    1. Sour cream 25% fat: 300 g

  • 8

    Season with a pepper mix.

    Required ingredients:
    1. Mixed peppercorns (four peppers): 0.5 teaspoon

  • 9

    Stir and cover with a lid. Lower the heat a bit more.

  • 10

    After 7 minutes, remove from heat, add greens, and stir.

    Required ingredients:
    1. Parsley: 15 g

  • 11

    Transfer to a deep dish and serve.

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