A traditional Kazakh dish is very easy to prepare, but served warm. Therefore, do not remove the liver from the broth until all the guests are gathered, otherwise it will darken and become dryish in taste. Optionally – you can add sour cream or other thick dairy product to the dish.
Prepare the indicated ingredients. Rinse the liver, and cut out the films.
Place the washed liver in a saucepan, cover with warm water and boil for about 25 minutes, but no more. With prolonged cooking, the liver becomes tough and bitter in taste.
After about 20 minutes, add the washed bacon and salt to the pan. Boil for another 5 minutes until tender. Punch the liver with a knife at the widest point so that it boils inside.
Remove the liver from the broth and cut into portions and place them on a plate. Optionally, cover the plate with lettuce leaves.
Chop the boiled lard and place the lard over the liver slices.
Decorate to taste, add chopped tomatoes or pickles, gherkins. Serve warm.
Categories: Diet recipes