Ingredients:

  • chicken eggs - 3 pcs;
  • butter - 40 grams;
  • salt - 1/4 teaspoon;
  • ground black pepper - 1/4 teaspoon.

Tools:

  • whipping container - 1 pc;
  • whisk or fork - 1 pc;
  • frying pan with a thick bottom with a diameter of 20 cm - 1 pc.

French omelette recipe for 1 serving (150 grams)

  1. Gently beat the eggs with a fork until smooth without foaming. If you beat them too much, the omelette will turn out to be lush, dense and not plastic.
  2. Heat a frying pan over medium heat and add oil. As soon as the oil is completely liquid, pour the egg mass in an even layer. Fry over medium heat for 1-2 minutes.
  3. When the base and edges are baked until golden brown, and the middle remains a little viscous, the dish is ready. We remove the fire. Sprinkle with salt and pepper.
  4. We bend two edges to the center in the pan and let it stand for a while, but no more than 15 seconds. And fold it in half again so that it resembles a large waffle tube.
  5. We shift it to a plate, serve it with brown bread and fresh herbs.

How to make an omelette with milk

Ingredients:

  • eggs - 4 pcs;
  • milk - 120 grams;
  • salt - 1/4 teaspoon;
  • butter - 40 grams.

Tools:

  • container with high sides - 1 pc;
  • whisk or fork - 1 pc;

Recipe for an omelette with milk for 2 servings (300 grams):

  1. Take a bowl with high sides and carefully break all 4 eggs into it.
  2. Add salt and start whisking with a whisk or fork until smooth. Eggs, beaten to a dense foam, will make the dish more fluffy.
  3. Pour milk into egg mixture and stir.
  4. Melt the butter in a hot frying pan and pour the resulting egg mass.
  5. Fry on low heat for 5-7 minutes. Omelettes tend to burn on thin-bottomed pans because the heat from the burner travels through the bottom too quickly and turns it into a burnt mush.
  6. After the mass almost completely thickens around the edges, cover the pan with a lid and turn off the stove.
  7. Let stand covered for another 15 minutes. During this time, it will completely thicken and finally cook, while not burning from below.
  8. We lay out the dish on plates with a long plastic spatula and serve.

With milk

How to make an omelette with tomatoes

Ingredients:

  • eggs - 3 pcs;
  • milk - 100 grams;
  • tomato - 1 medium;
  • salt - 1/2 teaspoon;

Tools:

  • container for whipping with high sides - 1 pc;
  • whisk or fork - 1 pc;
  • board for cutting vegetables - 1 pc;
  • frying pan with a thick bottom with a diameter of 24 cm - 1 pc.

Recipe for an omelette with tomatoes for 2 servings (350 grams):

  1. In a tall bowl, lightly beat the eggs with a whisk or fork.
  2. Add milk to egg mixture.
  3. On the board, the bow mode is thin half rings.
  4. Pour the oil into a skillet heated over high heat. Add the chopped onion to the oil and fry until light yellow, about 1 minute. Add a small pinch of salt.
  5. While the onion is frying, cut the tomato into medium-sized squares. When the onion is ready, put the tomatoes in the pan and mix them with the onion.
  6. Immediately add the eggs mixed with milk, and shake the pan a little so that the mass is more evenly distributed along the bottom.
  7. Add the remaining salt and pepper.
  8. Reduce the heat to medium and fry for 5-7 minutes until the edges and base are set.
  9. Completely remove the fire, cover with a lid and leave for another 10 minutes until completely baked.
  10. We lay out the finished dish on plates.

How to cook an omelet with sausage

Ingredients:

  • eggs - 3 pieces;
  • milk - 100 grams;
  • fresh onion - 1 medium head;
  • raw smoked sausage / salami - 100 grams;
  • salt - 1/2 teaspoon;
  • ground black pepper - 1/2 teaspoon;
  • olive / sunflower oil (deodorized, refined) - 1/2 tablespoon.

Tools:

  • whisk or fork - 1 piece;
  • board for cutting vegetables and sausages - 1 piece;

Sausage omelet recipe for 2 servings (400 grams):

  1. Beat the eggs with a fork in a large bowl. If you don't feel like fiddling with whipping with a fork, then take a clean wide-mouthed milk bottle and carefully pour the eggs into it. Close the lid tightly and start shaking. 10 seconds is enough and the eggs are perfectly beaten.
  2. Add milk to the bowl and whisk a little more.
  3. Pour oil into a heated frying pan and add the onion.
  4. While the onion is frying, cut the sausage into thin strips. To prepare an omelette, it is better to use fragrant varieties of sausage. Boiled or boiled-smoked sausages are not suitable, they will give the dish a not very pleasant aroma.
  5. Add the sausage to the onion and fry a little, no more than 10 seconds.
  6. Pour the egg mixture into the skillet and spread evenly.
  7. Add salt and pepper. If the selected sausage is salty, then the amount of salt can be reduced or not used at all.
  8. Fry over medium heat for about 10 minutes until a dense fried crust forms.
  9. We remove the fire and, without covering with a lid, let the dish stand for a while and reach readiness.
  10. Arrange the finished dish on plates and serve with fresh vegetables.

Omelet recipes with tomatoes and sausages can perfectly complement each other; just mix sausage and tomatoes when frying.


How to make spinach omelet

Ingredients:

  • eggs - 3 pieces;
  • milk - 100 grams;
  • fresh onion - 1 medium head;
  • spinach frozen / fresh - 50 grams;
  • salt - 1/2 teaspoon;
  • black pepper, ground - 1/2 teaspoon;
  • butter - 40 grams.

Tools:

  • container for whipping with high sides - 1 piece;
  • medium-sized saucepan - 1 piece;
  • whisk or fork - 1 piece;
  • frying pan with a thick bottom with a diameter of 24 cm - 1 piece.

Spinach omelet recipe for 2 servings (320 grams):

  1. If using fresh spinach, start cooking with it. We wash the spinach well in running water, since during cultivation and storage, harmful substances and bacteria can get on spinach.
  2. Put the spinach in a saucepan and cover with boiling water for 1 minute. Carefully drain the water and repeat the procedure. After removing excess moisture, lay the spinach leaves on a kitchen towel and allow to dry slightly.
  3. Beat the eggs with a fork in a large bowl until smooth.
  4. Add milk to the bowl with the eggs and beat a little more.
  5. Cut the onion into thin half rings.
  6. Put the oil in a heated frying pan and add the onion.
  7. Fry the onion over high heat until tender golden brown, about half a minute and add a little salt.
  8. While the onion is frying, chop the spinach and add to the onion in the pan. Saute spinach and onion for 1 minute more.
  9. Pour the egg mixture into the skillet and spread it evenly, tossing lightly with the onion and spinach.
  10. Add salt and pepper.
  11. Fry over medium heat for about 5 minutes until the edges are set.
  12. We remove the fire, cover the omelet with a lid and let it stand for a while and reach readiness.
  13. We turn off ready meal cut in half and arrange on plates.

Omelet with spinach is very tasty and healthy. Spinach is high in antioxidants and folic acid. As they say in some publications, spinach is contraindicated for people suffering urolithiasis from the high content of oxalates in spinach.

Meatball soup is a favorite first course for millions of people. And this is not surprising, it is prepared very quickly and always turns out tasty and appetizing.

You can cook it from any minced meat - meat, chicken or fish. The first courses of mixed minced meat are very tasty. Either different types of minced meat are mixed, or minced chicken added to meat.

There are many recipes for making meatball soup. It is prepared with various vegetables, these are carrots, potatoes, onions, bell peppers, tomatoes, zucchini, cabbage, green beans. Also added are various pasta, rice, barley, legumes. Even cabbage soup and borscht are prepared with meatballs, and there are similar recipes on the pages of my blog.

But due to the fact that this soup belongs to the category of those that cook quickly, legumes and barley are added less often than vermicelli and rice. But, if you have time, then, based on today's recipes, you can cook delicious option with meatballs made from red or white beans, or chickpeas. By the way, if you cook lentil soup, you can cook it as quickly as with rice, and the result will be an unusual and very tasty dinner!

A distinctive feature of the preparation of meatballs is that nothing else is added to minced meat except for onions, salt and pepper, sometimes eggs. This is their difference from, where rice is added to minced meat. Meatballs are much smaller than meatballs.

We will need:

  • minced pork + beef - 400 gr
  • onion - 0.5 pcs + 1 pc
  • egg - 1 pc.
  • semolina - 1 teaspoon
  • meat or vegetable broth - 2 l
  • carrots - 1 pc.
  • potatoes - 2 pcs
  • dill - 3 sprigs
  • olive oil - for frying
  • salt, pepper - to taste
  • bay leaf - 1 pc.

Cooking:

1. First of all, let's cook meatballs. To do this, peel and finely chop half an onion.


When preparing minced meat, use pork and beef. Pork added to beef will make the meatballs more tender and juicy, and the soup will turn out much tastier.

We twist the minced meat in a meat grinder on our own or take it ready.


2. Mix minced meat with onion, egg, salt and pepper. Mix thoroughly until smooth. Shape into meatballs, cover with cling film and refrigerate.

3. Cut the onion into small cubes and fry it in a small amount of vegetable oil. Fry until browned over medium heat for 5-7 minutes.


4. Rub carrots on coarse grater, you can on a grater for Korean carrots, so the soup will look more positive. Add it to the fried onion and fry for 2 minutes.


5. Peel and cut the potatoes into not very large cubes.


6. Bring the broth to a boil and put the potatoes in it. When it boils, salt to taste. Boil 5 minutes.

7. Then add chilled meatballs, which we take out of the refrigerator. Cook for 10 more minutes. Sprinkle with herbs.


8. Add fried onions with carrots, bay leaf, let it boil and then simmer for another 5 minutes. Black ground pepper can be added if desired.

9. Then remove from heat, and let stand with the lid closed for 10 minutes.


10. Serve with chopped herbs. Eat with pleasure!

With minced meatballs and vegetables

We will need:

  • minced meat - 350 gr
  • broth - 1, 5 - 2 liters
  • potatoes - 3 pcs
  • carrots - 1 pc.
  • onion - 1 - 2 pcs
  • green string beans - 100 gr
  • broccoli or cauliflower - 100 gr
  • olive oil - 2 tbsp. spoons
  • parsley - 3 - 4 sprigs
  • salt, pepper - to taste

Cooking:

Such a soup can be prepared not only with separately taken fresh vegetables, but, for example, in winter, you can also use a frozen vegetable mixture with a similar composition of ingredients.

1. Cut one small onion into small cubes and add it to the minced meat, which must also be salted and peppered. Mix everything thoroughly and form small meatballs. Cover them with cling film and put in the refrigerator.


2. Cut the remaining onion into small cubes and fry in oil for 5 - 7 minutes over low heat until slightly golden.


3. Peel and grate the carrots for Korean carrots, or cut into medium-sized cubes. Add to the onion and sauté all together for 2-3 minutes.



4. Peel and cut potatoes into small cubes.


5. Bring the broth to a boil and add chilled meatballs to it, which should be taken out of the refrigerator. Boil for 5 minutes, then add potatoes and fried vegetables, salt the broth to taste. Cook for 10 more minutes.

The broth can be used both meat and vegetable. But you can also cook soup with water. Meat and vegetables will saturate the broth with their flavors, and it will turn out not only hearty and tasty, but also fragrant.

6. Remove the tails from the green beans and, if any, a hard vein connecting the two halves. Broccoli or cauliflower and wash the beans well. Add the vegetables to the broth and cook everything together for another 10 minutes.

Potatoes can be replaced with zucchini.


7. Rinse the greens, dry, chop and add to the soup. If desired, add pepper and bay leaf to it.

8. Remove from heat and let stand for 10 minutes with the lid closed.

9. Eat with pleasure!


The same soup can be prepared without beans, adding only broccoli.

Rice soup with meatballs and tomato paste


But with meatballs, you can cook not only borscht, but also delicious cabbage soup. They are especially good when fresh young cabbage appears.

According to this recipe, you can cook soup both in a saucepan and in a slow cooker. Before that, we cooked all the soups in a saucepan, so according to this recipe, let's cook in a slow cooker.

We will need:

  • minced pork - 300 -350 gr
  • egg - 1 pc.
  • fresh cabbage - 1/4 head
  • onion - 1 pc.
  • carrots - 1 pc.
  • potatoes - 2 pcs
  • frozen green pea- 3 tbsp. spoons
  • flour - 2 tbsp. spoons
  • vegetable oil - 3 tbsp. spoons
  • salt, pepper - to taste
  • bay leaf - 1 pc.
  • greens - for serving

Cooking:

1. Add the egg, salt and pepper to the minced pork and mix everything thoroughly until smooth. Form meatballs from minced meat and roll them in flour.

2. Pour oil into the multicooker bowl, turn on the “Frying” mode and fry the meatballs for 5-7 minutes.

3. Peel vegetables. Cut the onion into small cubes, medium carrots, and potatoes into large cups.

4. Add onions and carrots to the meatballs and simmer for 5 minutes.

5. Then put potatoes and green peas, salt and pepper. Pour in 1.5 liters of hot water.

6. Close the lid. Set the "Extinguishing" mode to 1 hour.

7. 10 minutes before the end of cooking, add chopped cabbage and bay leaf. Salt and pepper to taste if desired.


8. Serve with chopped greens. Eat with pleasure.

As you can see, today different recipes. Thanks to them, you can cook even more various options delicious soup with meatballs. So potatoes can be replaced with zucchini or zucchini. In the vegetable season, you can actively add bell peppers, fresh tomatoes, green peas or green beans.

If we want to get more hearty soup, then you can add rice or vermicelli to it yourself, even if the recipe does not provide for this.


You can cook a spicy soup by adding more pepper, both black ground and red capsicum. Various spices will add piquancy, these are basil, and oregano, and thyme, or other favorite spices.

So you can experiment endlessly with ingredients and spices. Fortunately, chicken, fish or chopped meat allow it. They are easily combined with the most various products. So you can come up with recipes on the go, and cook from those products that are available.

So one of the options, I have already shared on the pages of my blog. I also came up with it on the go from what was. And it turned out very tasty!

I hope that you liked today's presented recipes, and you can choose one of them, or several of them to your taste, and cook according to them. tasty soup with meatballs.

If you have your own delicious recipes, share them in the comments so that everyone can cook according to them. It's great when people cook deliciously and eat deliciously.

And if you liked today's article, share it on social networks. Thus, you will evaluate today's recipes.

And whoever has already prepared delicious soup with meatballs for lunch for his family, I want to say ...

Enjoy your meal!

To cook Solyanka with trout dumplings, you need...

Put the trout back into cold water and put on fire. When it boils, remove the foam and cook for 5-7 minutes over medium heat. Take the spine out and let it cool.

Cut the potatoes into medium cubes and put to boil in fish broth. After 10 minutes, add diced carrots and 1 onion. After another 10 minutes, add finely chopped pickles. Separate bones from boiled fish.

Onion (1 pc.) Cut into small cubes and brown on vegetable oil. Add browned onions, 1 egg, 2 tsp to the fish. semolina and a piece of loaf soaked in water, after squeezing it out. Salt, pepper. Mix. From the resulting mass, make small quenelles and add to the broth.

Salt the hodgepodge, add ground pepper, lemon slices. Boil for another 5 minutes, add greens and let stand for a while. Take the lemon out of the pan.

Hello hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

To quickly jump to the right recipe- use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

Highly delicious recipe, which you will definitely like, especially since making such cabbage is as easy as shelling pears and it does not take much time.

Ingredients

  • cabbage - 1 fork per 2 kg
  • garlic - 4 cloves
  • carrots - 1 pc.
  • water - 1 liter
  • vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
  • salt - 2 tbsp. spoons
  • carnation - 5 pcs
  • sugar - 2-3 tbsp. spoons
  • allspice - 4-5 pcs
  • bay leaf - 3 pcs
  • peppercorns - 10 pcs

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until cool.

Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.

Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. This cabbage can be eaten in a day.

Ingredients

  • cabbage - 1 fork (2 kg)
  • bell pepper - 1 pc (medium)
  • carrots - 2 pieces (medium)
  • cucumber - 1 pc (medium)
  • water - 1 liter
  • sugar - 3 tbsp. spoons
  • salt - 1 tbsp. spoon with slide
  • vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Gently mix the vegetables together so they don't choke or release the juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

A day later, pickled cabbage is ready! Highly easy recipe which is why so many people love it.

Pickled Cabbage with Beets - Gurian Cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients

  • cabbage - 1 fork (2 kg)
  • beets - 1 pc (large)
  • red capsicum- 1 piece (or 1 tablespoon of red ground)
  • carrots - 1 pc (medium)
  • garlic - 7-8 cloves
  • water - 1 liter
  • sugar - 1 cup
  • salt - 2 tbsp. spoons
  • bay leaf - 3-4 pieces
  • apple cider vinegar - 1 cup
  • vegetable oil -0.5 cup
  • peppercorns - 6-8 pieces

Cooking

For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic into thin slices.

Remove the seeds from the pepper and cut into strips.

Put all the ingredients in a saucepan in layers.

For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.

We fill them with our cabbage.

Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.

Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

  • cabbage - 1 fork (2 kg)
  • Bulgarian pepper - 1 pc.
  • carrots - 1 pc.
  • garlic - 4-5 cloves
  • ginger - 70 gr

For marinade:

  • water - 1.5 liters
  • sugar - 5 tbsp. spoons
  • salt -3 tbsp. spoons
  • vegetable oil - 5 tbsp. spoons
  • bay leaf - 3 pcs
  • ground black pepper - 0.5 tsp
  • apple cider vinegar - 150 ml

Cooking

Cabbage, carrots, garlic and pepper cut into thin strips.

Peel the skin from the ginger and cut it into translucent circles.

We put all the vegetables in a saucepan, mix gently, but do not crush.

We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.

Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients

  • cabbage - (a head of cabbage weighing about 1 kg)
  • carrots - 2 pieces (medium)
  • bell pepper - 1 pc (optional)
  • garlic - 4-5 pieces
  • cumin - 0.5 tsp

For marinade:

  • water - 1 liter
  • sugar - 3 tbsp. spoons
  • salt - 2 tbsp. spoons
  • apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
  • allspice -4 pcs
  • peppercorns - 5-6 pcs
  • vegetable oil - 0.5 cups

Cooking

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After that, we get the cabbage with a slotted spoon. Fill it with cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.

Pass the garlic through a crusher.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.

Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.

On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!

Serve cut into smaller pieces and drizzle with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

  • cabbage - 1 fork (2 kg)
  • bell pepper - 3-4 pieces
  • carrots -3-4 pieces (medium)
  • garlic - 1 head
  • sweet and sour apples - 3-4 pcs
  • hot pepper - 1 pod

For marinade:

  • water -2 liters
  • sugar - 1 cup
  • salt -4 tbsp. spoons
  • apple cider vinegar 6% - 3/4 cup
  • allspice -5-6 pieces
  • peppercorns - 15 pieces
  • bay leaf - 3-4 pieces
  • carnation -5-6 pieces

Cooking

Wash the cabbage and cut into fairly large pieces.

Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.

We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.

After turning off, add vinegar. We take out the bay leaf, he did his job.

We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.

Cover everything with a lid and wait for cooling.

We remove the cabbage in the refrigerator, wait 2-3 days and you're done!

Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.

Yummy and looks amazing!

Cabbage Pelyustka

According to the rules, the pelyustka should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients

  • cabbage forks 1.2-1.5 kg
  • 1 medium carrot, 100 g
  • beetroot 1 large, 200 g
  • vegetable oil 5-6 tbsp
  • garlic 5 cloves

For the marinade

  • water 1 liter
  • sugar 1/2 cup
  • vinegar 9% 200 ml.
  • salt 2 tbsp. spoons

Cooking

Remove outer leaves from cabbage. We cut it crosswise, remove the stalk. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or bars. Garlic - thin circles.

We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.

Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!

Here are some recipes that you just need to try at least once!

If you like our selection - save it to social networks using the buttons below.

See you in new articles!

Liver in sauce is considered by many to be the pinnacle of culinary art.

This is because this dish has an exquisite taste, and not everyone knows how to cook it. The reason is ignorance of the elementary rules that should be followed during the preparation of the liver.

That's why simple liver equates to delicacies if it is properly processed and prepared.

Liver in sauce - general principles of cooking

The sauce for the liver can be chosen at your discretion. As a result, the dish may have a savory taste. tomato flavor or tender, creamy. There are recipes with little tricks; after trying such dishes, it is even impossible to immediately determine which product is their basis.

The liver is a rather delicate product, the preparation of which requires certain knowledge. Mastering them is quite simple, as a result, any dish with a liver will be a real work of culinary art.

The basic rule is to choose only the most fresh food. The liver should be fresh, without the slightest sign of spoilage. No need to be lazy to touch the product before buying and determine the degree of freshness by smell. The liver should be elastic and have a pleasant, milky smell.

First, we properly prepare the liver itself, then we supplement it with various ingredients that will be part of the sauces. It goes with many products. Therefore, dishes based on this offal can be very different. They should be cooked as often as possible, because the liver is a dietary product that includes many vitamins and minerals, it actively increases the level of hemoglobin in the blood.

You can cook chicken, turkey, pork and beef liver equally tasty. But for different types certain recipes may be applicable that will emphasize the taste of the product and fully reveal its properties.

The most successful options for cooking liver in sauce will be given below.

Chicken liver in vegetable sauce

Great recipe for cooking in the summer season.

Ingredients

One large carrot;

Two small bell peppers or one large one, we take varieties of juicy and sweet peppers;

One hundred grams white cabbage;

Large bulb;

Three cloves of garlic;

A mixture of peppers;

Vegetable oil for frying liver and vegetables.

Cooking method

1. We wash the liver under running water in a colander. We let it flow.

2. Put the pan on moderate heat, pour in a little vegetable oil and wait until it warms up. Lay out each piece of liver separately. Fry on each side for 3-4 minutes, until a light brown tender crust forms on its surface. The liver inside should be raw, don't let that bother you.

3. When the liver is ready, remove it from the pan and put it on a separate plate. Salt and pepper a little on top.

4. Peel the carrots and cut into circles of about 3 mm. thick. If the carrot is thick, it can be cut in half lengthwise and cut into semicircles.

5. We also peel the onion, cut it into half rings of the same thickness as the carrot.

6. Cut the pepper in half, remove the stalk and seeds, rinse well. Cut the halves again lengthwise and cut the pepper into strips of about 5 mm. thick.

7. Cut the cabbage into squares of about 2x2 cm.

8. Cut the garlic into small strips.

9. Put a clean pan on the stove again, pour in a little vegetable oil. We wait until it warms up enough, and spread the carrots. Fry it for 5 minutes over medium heat, while stirring so as not to burn.

10. Put the onion to the carrot and sauté for another 3-4 minutes.

11. Spread the cabbage, mix everything, reduce the gas and simmer for 7-10 minutes. In the process, the vegetables will need to be mixed 2-3 times.

12. Then add Bell pepper, garlic, salt and a mixture of peppers, mix everything and cover with a lid. Simmer for about ten minutes over low heat.

13. Remove the lid and add about a glass of water. You can use low-fat chicken broth. Test for salt and pepper. Simmer for 15 minutes.

14. Then put the liver in the pan and mix everything. Uncovered, simmer over low heat for another 5 minutes. At the end, you can add parsley.

Beef liver in pomegranate juice sauce

Unusual combination products in a liver delicacy.

Ingredients

Beef liver- 600 gr.;

Soy sauce - 50 gr.;

Pomegranate juice- 400 ml;

One leaf of lettuce for each serving;

Fresh parsley for garnish

Ground pepper black.

Cooking method

1. Cut the liver into steaks about 2 cm thick.

2. Put them in a bowl and pour in soy sauce, add pepper and mix. We leave for half an hour. Can be for longer.

3. Meanwhile, prepare the sauce. To do this, pour the sauce into a small container and put on low heat. Evaporate the juice until the volume becomes 2 times less. That is, ready sauce there should be about a glass left. Its readiness can be determined using an ordinary tablespoon. If it becomes slightly viscous when draining from a spoon, then the sauce is ready. It does not need to add any seasonings, salt or sugar.

4. The sauce should cool completely, after which it will thicken even more.

5. We begin to fry the liver. Put the pan on the fire and add some olive oil. You can also use sunflower. The fire must be moderate. We spread the steaks in the pan, they should not be located close to each other. Fry for 3 minutes on each side. The inside of the steaks should be pink and soft.

6. Put a lettuce leaf on each plate, lay out the steak and pour sauce over it. Decorate with a parsley leaf.

Chicken liver in mushroom and cheese sauce

A dish with exquisite and delicate taste.

Ingredients

Chicken liver- half a kilogram;

Champignons - 300 gr.;

one and a half processed cheese;

Half an onion;

Half an onion;

Butter for frying;

2 cloves of garlic.

Cooking method

1. We wash the liver, cut it into separate parts, fry in butter until golden brown for about 3-4 minutes on each side. We lay out and slightly add. You can add some black pepper.

2. Heat up the pan with a small piece butter when it melts, we begin to fry the mushrooms. They should first be washed and cut into about 6 pieces each.

3. Fry the mushrooms until golden brown, add a little salt.

4. Peel the onion and cut into thin half rings. Spread to the mushrooms, mix and fry for another 3 minutes.

5. Pour 300 ml into the pan. water or broth. We are waiting for the sauce to boil.

6. Rub the curds on a coarse grater or cut into small cubes. You should choose soft varieties that melt easily. Add to mushroom and onion sauce. Cover with a lid and wait until they are completely melted. The sauce should be creamy. Salt. Add finely chopped garlic.

7. Spread the finished liver and simmer for another 5 minutes.

Pork liver in sour cream sauce

Original submission classic recipe.

Ingredients

pork liver- 300 gr.;

Mayonnaise - half a glass;

Sour cream - a glass;

A little flour for rolling the liver;

Medium bulb;

fresh parsley;

Black pepper.

Cooking method

1. We wash the liver and cut it into pieces about the size of a finger.

2. Mix with mayonnaise, add black pepper and leave to marinate for about half an hour.

3. Cut the onion into half rings.

4. We heat the pan and pour a small amount of sunflower oil.

5. Fry the onion until golden brown.

6. In another pan, we begin to fry the liver. Pour a little flour into a flat plate. Heat a frying pan over medium heat, add oil for frying. When it warms up, roll each piece of liver in flour and put it in a frying pan. Fry on each side for 2-3 minutes.

7. Ready liver spread to the onion, add sour cream. Mix everything and simmer over medium heat for 5-7 minutes. The liver in the marinade is tender, and the sauce has a creamy consistency. At the end, add the right amount of salt, pepper and chopped parsley.

Liver chops in cream and mushroom sauce

Can be served as an appetizer.

Ingredients

Chicken liver - half a kilogram;

Egg - 1;

Mayonnaise - a teaspoon;

Soy sauce - 30 ml;

Fatty culinary cream - a glass;

Champignons - 100 gr.;

Butter and sunflower oil for frying;

Black pepper.

Cooking method

1. We wash the liver, add a little salt and pepper. Lightly beat with a hammer. The liver pieces should keep their shape.

2. Beat the egg together with a teaspoon of mayonnaise and 50 ml. water, lightly salt.

3. Pour into the pan sunflower oil, heat it up well. When the pan is hot, start frying the chops over medium heat. To do this, first roll each piece of liver on both sides in flour, then dip in an egg and put it in a frying pan. Fry for 5 minutes on each side.

4. We begin to prepare the sauce. Wash mushrooms and finely chop. We heat the pan with butter, fry the mushrooms for 5 minutes, add salt and pepper. Pour the cream into the skillet soy sauce and simmer for another 5 minutes on low heat.

5. The sauce must be completely cool before serving. We generously pour them over the chops. Best served on lettuce leaves.

Chicken liver in fresh tomato and basil sauce

A spicy summer dish, tasty and very healthy.

Ingredients

Liver - 400 gr.;

fresh tomatoes- 3 large;

Nice bunch of basil

A little fresh red pepper;

Dried paprika;

Small bulb;

3-4 cloves of garlic;

Olive oil for frying;

Half a tablespoon of sugar.

Cooking method

1. Fry the liver for olive oil 3 minutes on each side. Salt a little at the end. Set the liver aside.

2. My tomatoes. Pour water into a saucepan and wait for it to boil. Then dip the tomatoes in boiling water for a few seconds. We take the skin off them. You can pre-cut incisions so that it comes off faster.

3. Cut the onion into half rings. Fry until golden brown. First, cut the tomatoes in half, then in slices half a centimeter thick. We spread the chopped tomatoes to the onion, which is still fried. Add chopped garlic and finely chopped piece to them. hot pepper.

4. Add a little water, about half a glass. Salt to taste.

5. We wash the basil under running water, chop it rather coarsely and add it to the sauce.

6. Season everything with paprika, pour sugar and mix everything.

7. Put the liver to the sauce, simmer for about five minutes. You can add finely chopped parsley if you like.

Pork liver in onion sauce

savory dish with a French accent.

Ingredients

Pork liver - 300 gr.;

Chicken bouillon(possible from a cube) - a glass;

Large bulb;

Red pepper;

Butter for frying;

Hard cheese, better - parmesan - 100 gr.;

A little flour.

Cooking method

1. Cut the liver into slices about the size of a little finger.

2. We heat the pan, melt a piece of butter. It should not be too much in the pan.

3. Roll each piece of liver in flour and fry everything on each side for 3-4 minutes. At the end, salt and sprinkle with a little red pepper. It will take about 1/5 teaspoon.

4. In another pan, start frying the onion in butter. First, it should be cut into thin half rings. We pass until it becomes soft.

5. Pour the broth into the pan and simmer until the onion is fully cooked. The process will take about 10 minutes. The excess liquid will evaporate, the sauce will acquire the desired consistency.

6. Put the liver in bowls, pour over the sauce.

7. Rub the cheese on a fine grater.

8. Generously sprinkle the liver with sauce on them.

9. Put the bowls in the microwave for 2-3 minutes to melt the cheese.

10. Serve directly in bowls.

1. You can not salt the liver at the beginning of cooking. Only possible at the end of the roast.

2. Fry it should be on low heat, the pan should not be very hot.

3. The marinade will make the liver softer, but salt should not be added to it.

4. The liver is better undercooked than overdry.

5. To make the liver soft and fragrant, when frying in vegetable oil during the cooking process, put a small piece of butter in the pan.

6. Always wash the liver before cooking, otherwise it will be bitter.

If you follow these simple rules, the liver will never turn out hard and dry.