Often, dishes made from offal are more tasty than from meat tenderloin. But not everyone knows how best to prepare liver, tongue or lung, so they don’t take on this task, refusing to diversify the menu. If you invite your guests to try a salad prepared according to this recipe, they will unanimously say that the dish is very tasty, but they will not be able to accurately determine what ingredients it was prepared from. Whether to reveal the secret of cooking or not is up to you.

Beef or pork lung is often used as a filling for pies and pancakes, but there are not many successful salad recipes using it. This salad was originally prepared with large quantities of onions, light onions, mushroom relish (in stock cubes), and mayonnaise, and was a constant delight among all who tried it. But still, culinary imagination demanded innovation - the mushroom seasoning was replaced by real mushrooms. The dish only benefited from this and acquired a noble taste.

Beef lung salad with mushrooms

Ingredients:

  • Beef or pork lung – 0.5 kg,
  • Bay leaf – 2 pcs.,
  • Fresh champignons – 0.5 kg (can be replaced with pickled or salted forest mushrooms),
  • Onions 2-3 pcs.,
  • Mayonnaise -100 g,
  • Salt,
  • Pepper,
  • Vegetable oil.

Cooking process:

Dip a clean, prepared lung into salted boiling water and throw in bay leaves. If you have frozen beef lung, then before cooking, defrost it, rinse it thoroughly, and remove any remaining trachea. It is better to divide it into 2 parts, this will make it easier to turn over.

Due to the fact that there are air cavities in this offal, a piece of lung will not sink to the bottom of the pan, but will appear on the surface of the water. At the very beginning of cooking, you will have to turn it over several times and skim off the foam. You can cover the lung with a lid, the diameter of which is smaller than the pan, so that the offal is completely immersed in water. If you don't really like this design, just cover the pan with a suitable sized lid.

The lung is cooked over low heat under the lid for one and a half to two hours. It will be ready for consumption much earlier, but it is thanks to prolonged cooking that the fibers of the connective tissues will soften and the taste of the salad will significantly improve.

Meanwhile, start preparing the mushrooms and onions. Peel the onion, wash and finely chop. Fry in oil until golden brown.

The more onions, the better and tastier the salad turns out. Gather the fried onions on one side of the pan to catch any excess oil. Or drain it in a colander.

Wash the champignons, chop and fry until tender in any convenient way, on the stove or in a slow cooker.


Any mushrooms are good for salad, for example, pickled boletus. If you take them, then remove the fried onions from the frying pan and fry the pickled boletus in the remaining oil. Cool them and cut them into pieces. Cut the lung into small cubes or strips.


Add mushrooms and onions, pepper, salt and season with mayonnaise. Stir the salad and let it sit in the refrigerator before serving, half an hour will be enough.


Advice:

If you have free time and you don’t need the salad in a hurry, then put the offal under pressure. To do this, the lung is placed on a flat dish and a weight is placed on top. When the offal cools, its structure will become similar to boiled tongue. You can refrigerate without pressing, the salad will still turn out delicious.

Enjoy a delicious and filling snack!

Best regards, Anyuta.

A salad is, as a rule, a snack dish consisting of several chopped products and seasoned with some kind of sauce or vegetable oil. Sour cream, yogurt, mayonnaise, etc. can be used as a sauce. To make the salad tasty, it is important to correctly observe the proportions of the ingredients, as well as know their compatibility with each other. The requirement of time is the simplest salads, which are prepared quickly, and the ingredients required are the most common. Today, such recipes for simple salads can be found in abundance on the pages of specialized websites, in literature, and on television. Any housewife has in her arsenal a couple of “easy salads” that help her out at the right time.

Such salads can be prepared from both vegetables and fruits. There are also a large number of interesting solutions from meat, cheese, and seafood. The correct selection of ingredients sometimes allows you to create a real culinary masterpiece from ordinary products. For example, take a simple combination - carrots, apple, sour cream - and you will have a wonderful “quick” snack on your table, just a delicious salad. Or even simpler - cucumbers with sour cream. This is a “simple and delicious” salad!

Simple chicken salads are very good and nutritious. The use of chicken fillet and sausages in salads is now very common all over the world. Mix chicken fillet, herbs, olive oil and vinegar and you have a simple birthday salad. For any holiday, recipes for simple and tasty salads can be invented on the go, from what you currently have in the refrigerator. And there is no need to strive to surprise guests with a large number of products in the salad. The fewer ingredients, the better and brighter the flavor shades of each product will be “heard”, and they will not clog each other. To make a birthday salad simply and tasty, you just need to show ingenuity and imagination, mix the simplest ingredients correctly and beautifully in one dish.

If you still can’t make a simple salad, a photo from the site will help you understand the principles of making such dishes. Presentation of the salad is one of the main requirements for these dishes. Therefore, master the recipes for simple salads with photos, and immediately make a high-quality presentation of your creation.

Check out our other tips for making simple salads:

Do not overload salads with a large number of ingredients, let each of them give its maximum flavor to the final dish;

Simple classic salads can be served as a side dish to any main dish of meat, fish, or poultry;

Pay attention to the aesthetic appearance of the salad. Don't forget that the salad is the decoration of your table;

Make sure your salad ingredients are fresh. You can no longer hide the unpleasant smell of a stale vegetable; it will ruin the entire dish;

Perishable products for salad should be purchased immediately before preparation;

It is very important to follow the gradual addition of certain products. Crackers, if provided for in the recipe, are added immediately before serving. Salad with herbs is also seasoned with sauce or oil before serving, otherwise the salad will take on a limp, unsightly appearance;

Cheese for salad should be spicy, slightly spicy, with a bright taste;

Simple fruit salads are desserts and are served at the end of the celebration.

You can prepare very tasty and nutritious dishes from meat by-products: soups, cutlets, pates, salads. This article will focus on pork lungs. They make wonderful ones that will take their rightful place not only in the everyday menu, but also on the holiday table. The recipes presented in the article describe four ways to prepare a light salad. We invite you to familiarize yourself with them. We hope that you will definitely prepare these dishes for yourself and your family.

Nutritious salad from lung (pork). Let's learn how to cook this dish

A snack made according to the following recipe satisfies hunger well, so it can be safely used as breakfast or dinner. In order to prepare the snack, you will need:

  • half a kilogram of lung;
  • 3 chicken eggs;
  • 1 jar of canned corn or peas (whoever likes what);
  • medium sized onion;
  • mayonnaise with a fat content of 40-45%;
  • sunflower oil;
  • salt and ground pepper to taste.

We make light salad according to the following instructions. Boil the offal for an hour in salted water. During its preparation, skim off the foam and control the amount of liquid so that the lung does not burn. Hard boil the eggs. Chop the onion into small pieces and fry in refined sunflower oil. Chop the lungs and eggs into small pieces with a knife. Place them in a deep bowl. Add onions here. Throw the corn (peas) into a sieve and pour into the rest of the products. Season the workpiece with salt and pepper, season with mayonnaise and mix. Store the salad in a cool place until serving.

Offal salad with carrots

Everyone who tries the following instructions for the first time wonders: what kind of meat is included in its composition? And when it turns out that it is easy, people are pleasantly surprised. Spicy taste, delicate structure and consistency of the snack, pleasant aroma - all epithets apply specifically to this dish. Let's learn how to prepare such a light salad. It will require the following ingredients:

Prepare the salad according to the following instructions. Cook the lungs until tender in water with salt, then cool and chop. Chop the onion, sprinkle with vinegar and mix with the offal. Add a few more drops of vinegar. Leave the workpiece for half an hour. Cut the hot pepper and garlic into very small pieces and pour into a salad bowl with the rest of the ingredients. Add carrots there too. Season the dish with oil. Add salt if necessary. If desired, you can add fresh herbs. Infuse the pork lung salad in a cool place.

Appetizer from offal “a la mushrooms”

The dish made according to the following recipe contains no mushrooms at all. But many who eat salad for the first time mistake them for lungs. Why? And the whole secret is in the mushroom seasoning and the delicate structure of the meat by-product, reminiscent of the gifts of the forest. Let's get acquainted with the technology.

For preparation you need:

  • light boiled - 250 g;
  • onions - 2 pcs.;
  • medium-sized carrots - 2 pcs.;
  • “mushroom” seasoning - 1 small spoon (or a cube with the taste and aroma of mushrooms);
  • refined olive or sunflower oil;
  • ground pepper;
  • salt;
  • medium fat mayonnaise (40%).

Prepare pork lung salad (recipe with mushroom seasoning). Soak the offal and boil it. After the lung has cooled, cut out all the veins and cut the pulp into pieces. Chop the onion with a knife and grate the carrots. Fry them in vegetable oil. In a salad bowl we put offal, onions and carrots, mushroom seasoning, salt and pepper. Add mayonnaise here and mix all the products. Leave the snack in the refrigerator for 1 hour to infuse. This salad is very high in calories and tastes like stewed mushrooms. It can be used as an independent second course.

Appetizer from the lungs and heart

A salad made from pork by-products and seasoned has a spicy taste and rich aroma. Let's try to cook it. We stock up on products:

  • pork heart and lung;
  • onions (preferably red);
  • table vinegar (9%);
  • fresh parsley and dill;
  • mayonnaise;
  • coriander;
  • ground black pepper;
  • salt.

Boil the offal, cool and chop into strips. Cut the onion into half rings and marinate in vinegar diluted with water in a 1:1 ratio. After half an hour, drain the liquid and add the onions to the meat preparation. Add the rest of the ingredients: pepper, coriander, salt, chopped herbs. Add mayonnaise. This appetizer can also be seasoned with vegetable oil.

We hope that you liked these four pork lungs, and the dishes prepared using them will become regulars at your table.

The most popular use of boiled liver is as a filling for pancakes and pies. Today we will try to prepare a light pork or beef salad with mushrooms.

Delicious light salad with mushrooms

This salad has been in my collection of recipes for a long time. About 10 years ago, the main ingredients in the recipe for this salad were boiled lung and a large amount of fried onion, into which two Maggi mushroom cubes were crumbled. The salad was dressed with mayonnaise and those who tried this dish for the first time could not, apart from the amazing taste, feel what kind of ingredients were in it.

Now we add not cubes to the light salad, but fried champignons or wild mushrooms. It has become nobler and tastier.

The step-by-step photo recipe today uses marinated butter,
which were fried in onion oil.

Ingredients:

  • Light beef - 0.5 kg,
  • Bay leaf – 2 pcs.,
  • Marinated butter - 0.5 liter jar (can be replaced with fried champignons),
  • Onions 2-3 pieces,
  • Mayonnaise -100 gr.,
  • Vegetable oil,
  • Salt - to taste
  • Ground black pepper - to taste.

Cooking process:

Before preparing the lung, you need to defrost it if you bought frozen lung. Rinse thoroughly, remove any remaining trachea, if any, and veins, and rinse thoroughly again.

Dip the prepared lung into salted boiling water, to which 2-3 bay leaves are added. Light, due to the presence of a large number of air cavities, it will float on the surface of the water. Usually the lung is covered with a lid with a diameter smaller than the diameter of the pan, on which a small weight is placed so that the entire lung is in the water. I just cover it with a lid while cooking.

Cook the salad dressing over low heat for about two hours, remove from the broth and cool. You can eat it after half an hour of cooking, but prolonged cooking softens the fibers of the connective tissue, which is abundant in the lung, and improves its taste.

Gourmets recommend compressing the cooked lung, for which a flat dish is placed on the offal removed from the broth, on which a load is placed on top, such as a 3-liter jar of water. After cooling, such a light mixture will resemble boiled tongue in structure. I just cut the offal into small cubes.

Onions, peel, wash and chop finely. Fry in vegetable oil until golden brown. The more onions you use, the tastier the salad will be. We collect all the onions to one side of the pan so that the excess oil remains on it.

Chop the champignons and fry until done. Actually, you can add any type of mushroom to the salad. I had pickled boletus on hand.

Select the onion from the frying pan and fry the pickled butter in the onion oil. Cool and cut into pieces.

Combine the lung cut into pieces or strips with mushrooms and onions, pepper, salt to taste if necessary and season with mayonnaise. Mix the hearty salad and let it brew a little in the refrigerator before serving.

Bon appetit and good recipes!

Some cooks unjustifiably ignore such an offal as lung. It is considered a product of no particular nutritional value. But this is in vain. After all, the lung contains a lot of elastin and collagen. If you know how to cook beef lung, you can get a very tasty dish. It could be a delicious salad or aromatic soup. The main thing is to remember some of the subtleties of preparation.

Preparatory work

Before you cook beef lung, you need to prepare it. We clear it from the respiratory tract and trachea and rinse thoroughly. Then put it in a saucepan and fill it with water.

It is advisable to place a weight on top so that the lung does not float up. By the way, in some countries, dishes made from this offal are considered traditional. The cooking time for the lung depends on its type. If the piece is large enough, it needs to be cooked longer. Beef lung takes longer to cook. This offal requires cooking for almost any recipe.

Beef lung in sour cream

Beef lung, the recipes for which are presented here, is very easy to prepare. The main thing is to prepare the product correctly so that the dish turns out tender and tasty. For the following recipe you will need a kilogram of beef lung, two large onions, one carrot (large), vegetable oil, salt, a glass of good sour cream or cream and spices. First, we wash the offal, remove all excess and cook for about two hours. You can pre-soak the lung in water for an hour. Then we take it out and cut it into pieces.

Cut the onion into half rings, and cut the carrots into three using a grater. Fry the chopped lung in a frying pan with some oil until golden brown. Then put the onion in the frying pan, and after five minutes - the carrots. Don't forget to stir constantly. Add salt and spices to taste and pour in sour cream. Simmer the dish for about 7 minutes until cooked. When serving, you can decorate it with herbs.

Goulash from lung

One of the most popular dishes made from this offal is goulash. Before you cook beef lung, you need to choose a good recipe so that the result does not disappoint you. Let's take the offal itself (1 kilogram), two medium onions, a large spoon of tomato paste, the same amount of flour, salt and spices to taste. Light beef dishes always begin with boiling it. We wash the offal, fill it with cold water and put it on fire. When the liquid boils, be sure to skim off the foam. Cook for about 1.5 hours.

Then we take the lung out of the water and cut it into large pieces. In a separate saucepan, lightly fry the chopped onion. Then add tomato paste, and after a while flour. Mix everything well and pour in a little broth left over from cooking the lungs. Mix well so that there are no lumps. Simmer for about 5 minutes. After this, add the lungs to the sauce, add spices and cook for about 30 minutes over low heat. This dish can be served with any side dish.

Beef lung salad

Beef lung, the recipes for which are presented in this article, can also be used in salads. The result is a tasty, light and at the same time nutritious dish. Take 600 grams of offal, two medium onions, salt, spices (pepper) and a little sugar. Cut the onion as thin as possible, and then sprinkle it with sugar and pour vinegar over it. Leave it aside for 15 minutes. Before cooking beef lung, it must be boiled, as in previous recipes. Then cut it into pieces and add the squeezed onion. Salt and pepper to taste and season with mayonnaise. It is best to refrigerate this dish for 2 hours before serving. Light beef salad turns out to be very tender if the offal is properly boiled.

Stewed lung with mushrooms

Beef lung is best when stewed. Delicate and aromatic sauce will be a wonderful addition. To prepare, you need to take 500 grams of offal, 200 grams of champignons, a large spoon of capers, two large onions, 500 milliliters of meat broth, salt and ground black pepper. Pre-boil the lung until tender so that it is soft and tender. Pour out the broth; we won't need it.

Then we cut the offal into pieces, removing all unnecessary tubes. We determine the size of the pieces according to our taste. Peel the onion and cut it not very finely. It will become soft during the cooking process. We wash the mushrooms and also cut them into large pieces. Fry them with the addition of vegetable oil, which can be combined with butter, so the gravy will be tastier. After that, put them in a separate bowl, and put the onions in the frying pan. It also needs to be fried until transparent. Grind the capers as finely as possible. Combine onions with mushrooms in a frying pan and mix. Then we lay out the lung. When it warms up, add the capers. Mix everything, salt and pepper to taste. Now it's time for the broth. You can replace the meat broth with vegetable broth or simply add water. Cover the frying pan with a lid and simmer the lungs for about 1.5 hours. During this time, the amount of fluid may decrease. In this case, add a little broth. It turns out very tasty and tender light. Eat with pleasure.