The tender liver with cauliflower
- Cabbage colored - 300 Milliliters
- Chicken Liver - 500 Milliliters
- Vegetable oil - 50 milliliters
- Onions - 2 Pieces
- Pepper and salt - - To taste
- Kefir - 500 Milliliters
1. We wash the liver, clean it from the film, during the washing of the liver, the water should become absolutely clear, let the water drain completely. Liver put in a bowl, a little salt, add kefir and spices. The liver is left to marinate for three or four hours, or even better for a whole night. 2. In the colander lodge marinated liver, and under running water thoroughly wash it. We let the water drain. We clean the onion and cut it with thin semirings. 3. On inflorescences we disassemble cauliflower, in flowing water it we shall wash, and three minutes, in slightly salted water, boiling, it we blanch. We let the water drain. In a frying pan, we warm up the vegetable oil, lightly sauté the cabbage, it should slightly blush. 4. In another pan pour the vegetable oil, until the saliva is rescued onions, add the liver, and ten to twelve minutes stew. The fire should not be great, stir constantly. The liver is important not to overcook. 5. We spread on the plate a liver with onions, cauliflower, parsley or green onions. The dish is ready.