Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef Liver | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g beef liver
- 60 g salted pork fat
- 2 onions
- 3-4 tblsps vegetable oil
- 1 carrot
- 1 root of parsley or celery
- pepper
- 1 tblsp flour
- salt
Directions
Wash the beef liver, remove the film and bile ducts, slice in layers 1.5 cm thick. Over it place a layer of pounded salted pork fat, not over 0.5 cm thick, cover it with a layer of slightly browned onions. Add the salt, pepper, roll into a loaf, tie up, roll in flour and drop into boiling vegetable oil for 2-3 minutes. As soon as the loaf becomes browned, transfer it into a deep dish and continue stewing until it is done in a little water to which onions, carrots, parsley or celery have been added. When done, place the loaf under a light press to give it the desired shape. Before serving slice the loaf and place it in a dish.
Category:Belarusian Recipes
Category:Belarusian Meat Dishes