Offal Dishes: Salad, Soups, Main Courses (Part 1)

With a good hostess everything goes to work, nothing is lost. An excellent example of this is dishes made of offal. Surely in your family there are fans of budget meat. Salads, appetizers, soups, main courses — all can be prepared using giblets, tongue, liver, heart and more. Try and surprise!

1. Salad with giblets

Ever need:

• 200g Korean carrots,
• 300g chicken liver,
• 300g chicken ventricles,
• small bunch of green onions,
• 0.5 jars of canned green peas,
• soy sauce,
• 1 sprig of Basil,
• vegetable oil for frying.

As well as:

• 400g potatoes,
• 2 red apples,
• 2 tablespoons wine vinegar,
• 3 tablespoons Apple juice,
• 1 onion,
• salt, ground black pepper,
• 2 teaspoons of sugar.

Preparation:

1. Wash the liver and drain in a colander. Let the water drain completely and put the liver on a paper towel. Then cut into strips or pieces. In a frying pan, heat the vegetable oil and fry the liver in it (do not salt!).
2. Chicken ventricles to prepare: sort, remove if necessary the remains of a hard shell, wash, throw in a colander and put on a paper towel to dry. Boil the ventricles in unsalted water until tender. From broth posting, cool down and, too, cut into straws. Fry in vegetable oil separately from the liver.
3. Wash and dry the green onions. Cut into rings. To prepare the Basil and chop. In a salad bowl, put the carrots in Korean, green onions, liver, ventricles, Basil, green peas. Mix everything and season the salad with soy sauce. Season with salt and pepper to taste.
4. Peel the potatoes, cut into cubes, dry with a paper towel and fry in vegetable oil until Golden brown. Salt.
5. Sauce: to prepare the apples and cut into cubes, onion — half rings. All fry in oil, season with sugar, pour vinegar, Apple juice and salt. Simmer for 15 minutes. Salad to lay out on a dish, spread around the potatoes and pour sauce.

2. Stuffed heart

Ever need:

• 4 calf hearts,
• 4 cubes seasoning for meat,
• 60g minced meat,
• 2 multicolored sweet pepper pods,
• 0.5 small zucchini,
• 1 onion,
• 1 eggplant,
• 1 carrot,
• 150ml red wine,
• 2 stalks of celery stalks,
• 1 egg yolk,
• 2 tablespoons vegetable oil,
• 1 slice white bread,
• 6 sprigs of parsley.

Preparation:

1. Hearts clear of films, vessels and fat. Chop the parsley and mix with the chopped meat, crumbled bread and yolk. Heart stuff, chop off the skewers and fry in vegetable oil (about 8-10 minutes). Lay out, cover and temporarily leave.
2. Onions, celery and carrots finely chop and simmer for 5 minutes in the juice from the heart. Add seasoning. Zucchini, pepper and eggplant cut into medium pieces. Onions and carrots pour wine, add zucchini, pepper, eggplant and bring to a boil. Heart to spread to the vegetables and simmer for 1.5 hours.

3. Beef tongue with nuts

Ever need:

• 1 beef tongue (2 kg),
• 600 g mushrooms,
• 2 bulbs,
• 1 tablespoon butter,
• 2 cups walnuts,
• 2 garlic cloves,
• 2 cups sour cream,
• 1 zucchini or zucchini,
• parsley.

Preparation:

1. Language wash, boil in salted water 1.5 hours. To clear, beautifully cut into portions.
2. Mushrooms cut into, onion and garlic to clear. Onions cut into rings, garlic skip through the press. Saute onions in butter.
3. Prepare sour cream sauce. Nuts to chop, grind with the garlic. Into the pan with onions to put sour cream, add nuts and garlic. Season with salt and pepper and mix well. Simmer for 10 minutes.
4. In the hot sauce and add the diced tongue, simmer 7 minutes. Put the slices of the tongue on a dish in a circle in several rows, pour the sauce, garnish with herbs and flowers from the zucchini.
5. The flower of the zucchini. Wash the zucchini, cut along thin long plates. On the long side of each plate to make cuts in the form of a fringe. Roll the plate with a roll, fasten with a toothpick in the middle so that the roll can stand. Spread the fringe like petals.

4. Meat soup with offal-tongue and kidneys

Ever need:

• 1 beef tongue,
• 2 beef kidneys,
• 1 onion,
• 4 pickled cucumbers,
• 200 g smoked sausages,
• 300 g of beef and lamb,
• 2 tablespoons tomato sauce,
• a little bit of capers and olives,
• lemon, parsley,
• baking soda,
• vinegar,
• salt.

Preparation:

1. Boil the tongue. After the water boils, drain it and pour 3 liters of fresh water. Cook the tongue in it for 2 hours. Then let cool and peel.
2. Fat to collect. Have kidneys to remove film, ducts and fat. Cut into cubes and cover with baking soda for 20 minutes. Rinse, pour vinegar, sprinkle with salt and leave for 40 minutes. Beef and lamb cut into cubes and fry. Sausages cut into rings.
3. In the fat from the language of fry chopped onions, cucumbers and all meat ingredients (stern language). Pour a glass of broth and simmer for 15 minutes. Season with tomato sauce and transfer to boiling broth.
4. Add coarsely chopped tongue and cook for another 10 minutes. Let stand for 20 minutes and serve with capers, olives, lemon and parsley.

5. Soup with chicken giblets

Ever need:

• 4 wings and 4 necks (for cooking broths),
• 20 ventricles and hearts each,
• 1 large carrot,
• 3 stalks of celery stalks,
• 2 medium onions,
• 5 eggs,
• 5 tablespoons ghee,
• 2 tablespoons butter,
• flour,
• salt,
• black pepper.

Preparation:

1. Wings and necks pour 2 liters of water, put the peeled carrots, celery and cook for 2.5 hours. Add the ventricles, hearts cook for another 40 minutes. Strain the broth. Cut the giblets.
2. Chop the onion and fry in ghee (20 minutes). Add the flour and stir-fry for 5 minutes with the onion. Pour in a little broth and cook for another 5 minutes. Then mix with giblets and put in the broth. Bring to a boil and cook for 5 minutes.
3. Boil hard-boiled 4 eggs. Grind the yolks and mix with butter and the remaining egg. Shape the meatballs, roll in flour, put in the soup. Bring soup to a boil and remove from heat.