Liver à la Tsar
Description
The recipe won't take much time. Preparing "Tsarskaya" liver is easy, and even a beginner cook can manage it with our step-by-step photos. You can serve this appetizer warm, but you'll get even more pleasure when it's chilled. Use whatever liver you prefer, but chicken liver turns out especially tender. This recipe has become a staple in our family for several years now, and I hope you'll enjoy it too. You can prepare the appetizer like a cake, using a round mold or a rectangular loaf pan. I prefer the second option—it's convenient to slice for breakfast and to put on toast. Be sure to try it and appreciate it fully. Serve warm.
Instructions
- 1
Step 1
Prepare all the ingredients from the list.
- 2
Step 2
Rinse the liver, let the water drain, and place it in the blender bowl.
- 3
Step 3
Grind the liver into a mince.
- 4
Step 4
Pour the semolina into a deep bowl.
- 5
Step 5
Add milk.
- 6
Step 6
Transfer the minced liver to a bowl and mix until smooth. Season with salt and pepper to taste. Set the bowl aside for now.
- 7
Step 7
Then heat a pan with oil. Add the diced onion and grated carrots.
- 8
Step 8
Sauté the vegetables over medium heat, stirring, until they become soft. Do not brown them. Season the vegetables with salt and pepper to taste.
- 9
Step 9
Grease a heat-resistant baking dish with oil and sprinkle with breadcrumbs.
- 10
Step 10
Place half of the liver mixture into the mold.
- 11
Step 11
Brush with sour cream. I used 10% fat sour cream and poured it over the liver through a sieve for even distribution. If you are using thick sour cream or mayonnaise, for convenience, I recommend using a piping bag.
- 12
Step 12
Place the vegetables on top.
- 13
Step 13
Then evenly distribute the remaining liver mixture.
- 14
Step 14
Brush with sour cream and bake at 180 degrees for about 40-50 minutes.
- 15
Step 15
Liver à la Tsar is ready!
- 16
Step 16
Let it cool slightly so it holds its shape well, then slice and serve.