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Obzhorka salad: recipes with liver and chicken. Video
The name of the salad “Obzhorka” speaks for itself. It’s so delicious it’s hard to resist not allowing yourself another serving. It is very high in calories, so it is better to cook it while waiting for guests so that the additives will not be received. Make Gluttony with Beef Liver or Chicken and Mushrooms.
Obzhorka salad: two recipes
Obzhorka salad with beef liver
Ingredients: – 200 g of beef liver; – 2 carrots; – 1 onion; – 2 cloves of garlic; – 1 pickled cucumber; – 80-100 g of green onions; – a pinch of ground black pepper; – 0,5 tsp. salt; – 150 ml of vegetable oil.
To keep the liver soft, soak it in milk or ice water with the addition of 0,5 tablespoons. starch
Thoroughly wash the liver, carefully cut the ducts and films. Put it in a small saucepan, cover with water and put on high heat. Bring the liquid to a boil and cook the offal for no more than 10 minutes, then immediately remove it from the boiling water and cool. Cut the liver into thin strips.
Peel the root vegetables and chop them: chop the onion and grate the carrots on a coarse grater. Heat 2-3 tablespoons of vegetable oil in a frying pan and fry the onion in it over medium heat for 3 minutes, then add orange straws to it and cook the fry for another 7 minutes.
Chop the pickled cucumber, green onion and garlic finely with a knife. Combine all prepared Glutton ingredients in a deep bowl. Heat the remaining vegetable oil, season the dish with it, season it with salt and pepper, and stir well.
Recipe for Obzhorka salad with chicken and mushrooms
Ingredients: – 300 g of smoked breast fillet; – 400 g of mushrooms; – 150 g of Korean carrots; – 150 g of large pitted prunes; – 3 fresh cucumbers; – 300 g of mayonnaise; – 1/3 tsp. salt; – vegetable oil.
Cut all the components of the salad into pieces of approximately the same size, this will positively affect not only the aesthetics of the dish, but also its taste.
Soak prunes in hot water for 20-30 minutes. Peel the mushrooms and cut them into small slices. Heat the vegetable oil and fry the mushrooms in it until cooked through, i.e. until the liquid evaporates. After that, hold them a little more in a frying pan for light browning, put in an even layer in a glass salad bowl, sprinkle with a pinch of salt and brush with mayonnaise.
Cut the chicken fillets into cubes, place them on top of the mushrooms and also coat with cold sauce. Repeat this step for prunes and cucumbers. Top off the salad with Korean-style carrots. Thus, you have a colorful flaky dish with heavy ingredients at the very bottom, a savory center of sweet dried fruit and a light vegetable top. If you wish, you can swap the vegetables and prunes and sprinkle the “Obzhorka” with crushed walnuts.