Chicken liver in tomato sauce. Liver in tomato sauce

Recipe for delicious liver in tomato sauce.

“Tzhvzhik” means “liver” in Armenian, although such a dish is prepared not only from liver, but also from other offal. For tzhvzhik they also take lamb heart, esophagus, and kidneys. A simple, truly folk dish, which is often prepared in Armenian families. Today we will cook liver in tomato sauce.

Ingredients for our liver:

• Pork liver (veal or chicken) - 800 g
• Onions (cut into half rings) - 2 pcs.
• Tomato paste - 4 tbsp. l.
• Garlic (through a press) - 4 teeth.
• Bay leaf - 2 pcs
• Water (to cover)
• Salt (pepper, to taste)
• Vegetable oil (for frying)

Cooking pork liver in tomato sauce

Rinse the liver well, cut into small pieces and rinse again. Cut the onion into half rings.

Boil water and put the liver there. When it boils, collect the foam. Boil for a few minutes. Then it will cook better and faster and will be softer. Do not overcook - 3-5 minutes is enough.

While the liver is cooking, sauté the onion in vegetable oil. When the onion is more or less ready, strain the liver and immediately place it in the pan. Make sure there is no break between these actions, otherwise the liver will dry out. Fry the liver with onions, add spices (peppers, bay leaves). Simmer covered. After 5 minutes, add salt and 4 tbsp. l. tomato paste.

Then add water (so that it covers the liver), stir and simmer for another 10 minutes. The sauce becomes thick and rich. Pass the garlic through a press, stir and turn off after a minute. Salt and spices to taste!

I prepared this liver according to the recipe of a real Armenian woman, so the text was given exactly her, so as not to confuse anything. I would be glad to see all comments, additions and variations. Yes...the liver was very tasty, and in the summer, of course, I add fresh tomatoes.

How do you like this Armenian? liver recipe in tomato sauce?

Liver with tomato paste, this dish in Armenia is called “Tzhvzhik”, is not at all difficult to prepare, but has such a bright, rich taste that your loved ones and guests will definitely like it. This simple, truly folk dish is often prepared in Armenian families and served with thick Armenian flatbreads as a complete lunch or dinner. The liver turns out very tender and juicy, well soaked in rich tomato sauce and very aromatic, thanks to the spices.

List of ingredients

• any liver - 800 g
• onions - 2 pcs
• tomato paste - 4 tbsp. spoons
• garlic - 4 cloves
• bay leaf - 2 pcs
• ground black pepper- taste
• salt - to taste
• vegetable oil- for frying

Cooking method

Rinse the liver thoroughly and cut into small pieces. Rinse again. Peel and wash the onion. Cut the onion into half rings. Heat a large amount of water in a saucepan and put the liver pieces into it. Wait until it boils, add salt and collect the foam. Cook for about 3-5 minutes, drain in a colander.

While the liver is cooking, fry the onion in a deep frying pan in vegetable oil until lightly browned. Add liver, stir and fry for about 1 minute. Add bay leaf and pepper. Cover with a lid and simmer for about 4-5 minutes. Add salt and tomato paste. Stir, pour in a little water so that it covers the liver and simmer for about 10 minutes until the sauce thickens. Serve with thick Armenian flatbread or white bread.

Liver with tomato paste is ready!

An excellent option for any side dish is stewed liver with onions and tomato paste. This dish is prepared very quickly, literally 20-30 minutes. During this time, you can boil noodles or rice, and a healthy lunch or dinner is ready. My recipe with step-by-step photos will tell you in detail how to deliciously stew pork liver with onions and tomato paste.

How to deliciously cook stewed liver with onions in a frying pan

First of all, we chop the onion, because all other manipulations will be carried out at a fairly fast pace, and there will be no time for slicing. Chop 1 large or 2 medium onions into half rings.

Now next is pork liver - 500 grams. It must first be thawed, all veins, tubes, films must be cut out and washed under running water.

Then cut the offal into arbitrary pieces. This time I cut it into strips, but this shape is absolutely optional. You can cut it however you want.

Add 2 tablespoons of flour to the slices and mix thoroughly. It is important that each piece is completely floured.

When frying, the flour will not allow the juice to escape, and the liver will remain soft and juicy.

Meanwhile, vegetable oil began to boil in a frying pan. You will need no more than 3-4 tablespoons.

Place the liver in a frying pan and fry it at maximum burner power, at a fast pace.

As soon as the pieces are browned, add onion half rings. Reduce heat to medium and fry liver and onion for 1 minute.

Add 1 heaped tablespoon of tomato paste to the frying.

Mix the contents of the pan and heat everything together for another 1 minute.

Add 2.5 glasses of water (capacity volume 200 grams). It is best to use hot water to maintain the temperature. For spices, add salt to taste, ground black pepper and bay leaf. As soon as the liquid boils, close the lid and leave to simmer for 10 minutes.

Pork liver stewed with onions and tomato paste is ready!

A side dish is laid out on portioned plates, for example, like mine - stewed liver with onions, and the sauce is poured over everything.

Pork liver prepared according to this recipe turns out very soft and juicy.

Try to diversify your diet by serving stewed liver with onions for lunch or dinner. I am sure that your eaters will not remain indifferent. Bon appetit!

Surprisingly, quite often inexperienced cooks believe that chicken giblets are simply impossible to cook tasty. Of course, this is not so, and so that you can personally verify this, the portal “Your Cook” has collected for you several variations of such a wonderful dish as chicken liver in tomato sauce.

This dish goes well with almost any side dish, and when vegetables are added to it, it can even act as a full-fledged independent dish.

Classic recipe for chicken liver stewed with tomato paste

Ingredients

• — 0.5 kg + -
• Tomato paste - 100 g + -
• - 2 heads + -
• - for frying + -
• - a handful of + -
• - 4 slices + -
• - taste + -
• Fresh greens - a bunch + -

How to deliciously cook chicken liver with tomato sauce at home

One of the main features of chicken liver, which distinguishes it from, for example, beef offal, is its ease of preparation. Any other liver requires soaking in water or milk for a long time, but in the case of a chicken product this is not necessary.

Of course, you can still soak the liver in milk for a few hours to make it as tender as possible, but if you are short on time, you can start cooking the chicken giblets immediately.

First, let's prepare the chicken liver.

• To do this, rinse it well under running water, remove the veins and various films (if necessary).
• We cut the liver, then place it in cold water for 15-20 minutes: during this time, all the remaining bile and blood will come out of it.
• While the liver is soaked, we can start preparing the sauce and peeling the onions. Remove the peel from the vegetable, then chop it into small cubes.

• Place our tomato paste in a small bowl; if it is very thick, add a little water to it and mix. Add salt, pepper and dried basil to the sauce.
• Now peel the garlic cloves and pass them through a press. If you don’t have it on hand, then simply chop the slices very finely. Transfer the garlic mass into the future sauce and mix well.
• By this time the liver should have settled. Drain the water from it, rinse it again with water and put it in a colander.
• Pour vegetable oil into a deep enough frying pan, heat it over medium heat for 2-3 minutes, then add the onion and fry, stirring constantly.
• When the onion turns golden, add the liver to the frying pan and fry for another 3 minutes, turning the offal from time to time.
• Add the sauce, mix everything well, cover with a lid and simmer for about 15 minutes. During this time, the contents of the frying pan need to be stirred a couple of times and the heat of the fire should be reduced slightly.

Place the finished liver in a deep plate or immediately add to the side dish. When serving, sprinkle the meat treat with finely chopped fresh herbs, which must first be rinsed well.

Delicious chicken liver in sour cream and tomato sauce

Traditionally, any liver is often stewed together with sour cream. These products go well together and complement each other's flavors. If, in addition to the dairy ingredient, you also add tomato sauce, the dish will turn out even more harmonious and balanced.

Ingredients

• Tomato sauce (paste or ketchup) – 50 ml;
• Sour cream 15% fat – 100 ml;
• Onion – 1 head;
• Sunflower oil – for frying;
• Chicken liver – 0.5 kg;
• Green onion - a few feathers;
• Dill - a bunch;
• Salt and ground black pepper - to taste;
• Wheat flour – 1-2 tsp.

How to properly stew chicken liver with sour cream and tomato paste in a frying pan

1. We clean the liver, wash it and cut it into 2-3 parts. Soak for 10 minutes in cold water, then transfer to a colander.
2. Peel the onions and cut them into thin quarter rings.
3. Pour vegetable oil into the frying pan, heat it over high heat and after a minute add the chopped onion. Stir and fry over medium heat until golden brown.
4. Add the chicken liver here and fry everything together for about 5 minutes.
5. In a small bowl, mix tomato sauce, sour cream, finely chopped green onions and dill, as well as flour. Mix everything well, pour in 3-4 tablespoons of water and pour into the frying pan.
6. Add salt, ground black pepper and your favorite spices to taste. Cover with a lid, reduce heat to low and simmer for about 30-40 minutes, stirring occasionally.
7. After the specified time, remove the pan from the heat, let stand for 5 minutes, and then serve.

This kind of liver goes best with all kinds of cereals: buckwheat, rice and bulgur. Thanks to the sauce, the dish is not dry and very flavorful.

Hearty chicken liver in tomato sauce with vegetables

If you like to cook meat dishes that can replace a full meal with a side dish, then pay attention to this recipe.

In it we will cook a dish consisting of vegetables and chicken offal, which is highly nutritious and filling.

Ingredients

• Onion – 1 head;
• Fresh carrots – 1 root vegetable;
• Bell pepper – 2 pcs.;
• Garlic – 3 cloves;
• Wheat flour – 2 tbsp. l.;
• Salt and pepper - to taste;
• Chicken liver – 0.5 kg;
• Sunflower oil - for frying;
• Tomatoes – 3 pcs.;
• Bay leaf – 2 pcs.;
• Eggplants – 2 pcs.;
• Purified water – 1 glass.

We prepare step by step a delicious stewed chicken liver with tomatoes and vegetables with our own hands

1. We prepare the liver in the standard way: rinse and clean, soak for 10-15 minutes, drain in a colander.
2. Peel the eggplants, cut into cubes and soak in salted water for half an hour: this will remove all the bitterness from them.
3. Peel and rinse onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater.
4. Wash the tomatoes with bell peppers well, remove the place where the stalk attaches to the tomato, cut off the “cap” of the sweet pepper and cut out the seed part. We also clean the garlic cloves and grind everything using a blender.
5. Pour vegetable oil into a frying pan, heat it over medium heat, and then fry the onions and carrots for 5 minutes.
6. Now roll the chicken liver in flour and place it here, fry for a few more minutes, stirring.
7. Drain the water from the bowl with the eggplants, put the vegetables in the frying pan (if it is not very deep, you can transfer the liver and vegetables into a cauldron and cook further in it), fry for 3 minutes.
8. Now pour in the tomato mixture, water, salt everything, pepper, add bay leaf, bring to a boil and reduce heat to low. Cover the cauldron or frying pan with a lid and simmer the dish for about half an hour.

Sprinkle the finished dish with finely chopped fresh herbs, such as green onions, dill and parsley. Fresh cilantro can add a Georgian flavor to the dish, but in this case it is better to increase the amount of garlic and also add a little red hot pepper to the sauce.

A similar chicken liver in tomato sauce turns out to be very satisfying, but if you want to further increase the nutritional value of the dish, you can serve it with mashed potatoes or just boiled potatoes.

Cooking delicious liver.

Bismillah
Do you cook liver? Often? Do you like her?
I don’t cook often... More likely, rarely... Mine don’t really like it.
And I love it if it’s deliciously prepared.
This recipe makes the most delicious liver!
Thanks to the author of the recipe!

You will need:

1 kg. liver (any),
3 onions,
5-6 cloves of garlic,
starch,
tomato paste,
honey,
vegetable oil,
soy sauce,
paprika,
salt.

Preparation:

I cooked half the amount! Those. half a kilo of liver. But in the recipe I left a description for the complete norm! Don't get confused!
liver cut into slices

And we beat back a little. If you don’t have a hammer, you can use a rolling pin like I did. Just cover the liver with a bag, otherwise it will splatter all over the kitchen.

Then we cut into strips

Put it in a bowl

Sprinkle the liver with 2-3 tbsp. spoons of starch,

Add st. spoon of salt, tbsp. a spoonful of paprika. Because I didn’t know what kind of paprika was meant, so I put black pepper and...

And this bitter paprika. Or rather, spicy (I love a little spice)

Squeeze the garlic

Add 50-70 gr. vegetable oil

Mix and leave for 20 minutes

Prepare the sauce:

Take 7-8 tbsp. spoons of soy sauce,
3-4 tbsp. spoons of tomato paste
and 2-3 tbsp. spoons of honey

Pour in half a glass of boiling water

And mix well so that the honey dissolves

The liver is marinated, ready to cook
Pour a spoonful of vegetable oil into the frying pan. oils, lay out the liver
and fry it on all sides

Add onion, cut into half rings

And simmer together for 5-7 minutes

Fill with sauce

Stir, cover with a lid and simmer for 7-10 minutes over medium heat.

Ready! You can enjoy it!
Rice is ideal as a side dish.

Bon appetit!!!

P.S. If you like more gravy, then add more water. But try the salt, you may need to add more salt...