Composition / ingredients
Cooking method
We wash and dry the liver well with paper towels, if necessary, cut into pieces.
My, clean and three carrots on a large grater. Peel the onion, cut it into half rings.
In a frying pan heated in half the oil, fry the garlic and remove it - this will give the oil piquancy.
In the same pan, cook the liver until it turns golden (no more than 10 minutes).
Spread the liver on a plate with a paper towel - so the excess oil will drain.
In a separate frying pan over low heat, start frying the onion in the remaining oil, and then, after a minute, add the carrots. Simmer all together for about five minutes.
We spread the liver to the stewed vegetables, season with spices to taste. It can be oregano, a mixture of peppers, turmeric or paprika.
After a couple of minutes, add sour cream to the mixture, after everything boils, reduce the heat to almost minimum and simmer under the lid for no more than 7 minutes.
That's it! The dish is ready!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Duck liver - 405 kcal/100g
