Patties with a liver (as in Soviet times): the best recipes

For a long time the Soviet times have already sunk into oblivion, but they left quite a lot of nostalgic memories in the children of that generation. One of these bright children's moments was a roast pie with a liver. In due time these patties were woven by the entire Soviet children, washed down with tomato juice and burning tongues. If you suddenly want to reproduce in your own kitchen the taste of Soviet childhood, then we offer you a few simple recipes.

Ingredients for dough

In order to cook ruddy and tasty patties with liver roasted Soviet, you will need: 500-600 grams of flour (the highest grade), six grams of fresh yeast (active), two tablespoons of sugar, a teaspoon of salt, one glass (200 ml) Water, 20 grams of vegetable oil.

Ingredients for liver fillings

For the filling you need both meat by-products, and vegetables, spices, herbs. Meat filling for pies with liver is beef lungs, liver (veal or beef), heart. A standard recipe requires 300 grams of each meat product.

As for vegetables, here many operate according to the principle of "an amateur". Someone does not like a lot of onions, someone prefers not to put carrots. But in the classic recipe should be present: the root of parsley, one large carrot, 4-5 bulbs.

Spices: salt, ground black pepper, black pepper peas, bay leaf, cloves.

For frying: 0,6-0,8 ml of vegetable oil.

Necessary for work utensils

A very large amount of work is occupied by the processing and preparation of the liver fillings. Pies with liver, as in Soviet times, it is necessary to cook in large quantities. For preparation it is required: five-liter pot (for cooking liver), a frying pan (for frying patties) and a meat grinder.

Cooking stuffing

Preparing the filling for pies with liver - the process is quite productive, voluminous and time-consuming. Therefore, you should start with the liver. Ingredients are prepared in different ways. To prepare the right pies with a liver, as in Soviet times, it is necessary to boil the heart and lungs, and the liver - to put out in a skillet.

Before you boil the giblets, they need to be thoroughly rinsed, cut into small pieces. In the water where the liver is brewed, add the parsley root, the whole onion and the carrot, cut into several large pieces. Initially, we cook everything on high fire. As soon as the water boils, we reduce the fire, remove the formed foam and cook on a slow one. Approximate time of cooking the liver - two hours.

Salt and add bay leaf should be only at the end of cooking. After the lungs and liver are ready, no water should be poured out. Let the by-products stamper and reach, as the experienced chefs say. Thus, pies with liver roasted soviet will be more juicy and flavored with meat scents.

As for the preparation of the liver, it is placed in a frying pan, filled with water and stewed for half an hour. After extinguishing, the liver is cut. In a separate frying pan fried finely chopped onions. To him, the liver is added only when the ray is finally browned.

After these manipulations, all by-products are passed through the meat grinder. Onion is also finely ground with the help of a kitchen assistant. Add salt, ground allspice.

Cooking dough

It is important to remember that in order to prepare the right pies with a liver, as in Soviet times, it is necessary to use live yeast for the preparation of the dough. Before preparing the dough, they are bred in warm water and put in a warm place until the appearance of "cap". While yeast is infused, all other ingredients for the dough are mixed. Yeast is added to the resulting mass. The final version of the test is mixed.

In order for the dough to turn out to be rich and lush, it should be properly kneaded during the lifting process. It is better, if the whole volume of the dough you divide into three equal parts and place them in different utensils. As soon as the dough rises, it should be kneaded, shifted several times along and a few - across. This is done two or three times. In this case, you will achieve an ideal result, as in the "those" times in the canteens.

Forming the patty

Very many housewives are faced with the problem of sticking the dough to the hands and table top. To prevent this from happening, use vegetable oil. Lubricate both the table and your own hands with oil. So the dough will be malleable, will not remain on the hands or the work surface. How to cook pies with liver, if there was never a special friendship test? The problem is solved. Follow the instructions - and everything will turn out.

First, you should divide each of the already existing three parts of the test by another four. From each part form a solid ball. From this ball and will be formed pie. You can fasten pies as you like: form a pigtail, pinch edges, etc. The dough for pies with liver should be compliant and obedient. Do not be afraid to do something wrong, you can always knead a piece and form a patty again.

Important advice: do not put too much toppings. The fried patty can easily crack during cooking.

Cooking pies

Fry pies with liver, as in Soviet times, in oil. We take a large pan or pan, pour a rather large amount of vegetable oil there and wait for it to boil. In the boiling oil, throw carefully the patty and fry from two sides to a mouth-watering ruddy crust.

Remember that you should definitely get rid of excess oil. Blot pies with paper towels or napkins. Pies with liver, as in Soviet times, should be fried, but not oiled. Remember childhood, your hands did not get dirty very much and the oil did not drain on the "mustache".

Orskie patties

Famous for the whole Union were pies from the Orenburg region. At that time they were sold in huge cans. For preparation, a special machine was used, so the patties turned out to be perfectly shaped, with even edges.

The secret of their preparation lies in the filling. For preparation is used not beef or veal by-product, but chicken. For cooking, you need: a pound of chicken liver (stomach, liver, kidneys, heart), five large bulbs, salt and pepper (to taste).

The cooking process is exactly the same as in the first recipe. Only the dough is made slightly more liquid. It should spread in the hand and form a kind of flat cake. Even rolling is not necessary, which saves time. In the middle of such a flat cake stuffing is placed, the patty cracks around the edges. After this, it is necessary to make a small sausage or sausage from a pie. Roll several times with his hands, as if twisting something. So the pie will look more like those pies with a liver, as in the Soviet times they cooked in Orenburg and they were called Orsk to the whole country.

Secrets of preparing a liver from connoisseurs

Professional chefs advise preparing a liver somewhat differently. Used not only by-product and onions, but also garlic. Professionals say that liver pies, the recipe of which does not include the addition of garlic, does not get so flavorful and tasty.

The rest of the process is the same as described above. The only exception: when you have already cooked the liver and chopped it in a meat grinder, the minced meat should be fried in a skillet with the addition of fragrant oil. So the filling will be more fragrant and pliable in the process of packing into the patty.

Liver pies can be cooked not only in a skillet, deep-fried, but also in the oven. If you try to eat less fried and avoid so much cooking oil, then the option with the oven is ideal. By the way, if you bake pies in the oven, then you can use not only yeast dough, but also puff pastry. But remember: it will be more modern than the Soviet version.