How about a delicious liver soufflé with carrots and onions? Let me guess: you don't really like liver. Well, you are not alone. Well, people don’t have a particular fondness for liver, because its taste, to put it mildly, is specific. Unfortunately, I also do not consider myself in that category of people who wholeheartedly love this product. But I know how to prepare it, so that even an ardent liver-hater will be inflamed with the brightest gastronomic feelings for this healthy offal. And if I was wrong, and you are really ready to always eat liver in any of its culinary manifestations, then you will definitely want to prepare liver soufflé in the oven according to the photo recipe presented below.

I will warn you right away that we will not touch molecular gastronomy, so the taste of liver will not go away, but it will acquire a special facet that will allow you to reconsider your views regarding it. Here we go?

To prepare chicken liver soufflé, use the following products:

How to cook liver soufflé in the oven with carrots and onions

Chicken liver is more tender than pork or beef and, moreover, has practically no characteristic odor, so there is no need to soak it, nor do you need to remove the film. In a word, dancing with a tambourine is cancelled. Just rinse the product well and trim off the fat (if any). Then grind the liver with a blender or pass through a meat grinder. Add milk.

Grate or cut the carrots into strips, naturally, after washing and peeling them before doing this.

Cut the onions for chicken liver soufflé into small cubes. If desired, the onion and carrots can be fried, but if you are preparing a liver soufflé for children, it is better not to do this.

Add chopped onions and carrots to the main mixture and stir. Thanks to the vegetables, the chicken liver soufflé will become juicier and acquire a multifaceted, unusual taste.

Separate the eggs into yolks and whites. Separately, beat the yolks with a pinch of salt until light foam. A hand whisk or a regular fork is perfect for this purpose.

Add the rest of the salt to the whites and beat them until they form a strong foam. Here you will have to resort to the help of a mixer.

Add the beaten yolk mixture, sifted flour and pepper to the liver, mix well, avoiding the appearance of lumps.

The last stroke left on our delicious canvas is to add the whipped egg whites. Add the protein mass to the liver mixture and gently mix with a spatula, moving from bottom to top.

Now the liver soufflé with carrots and onions is completely ready for baking. The thickness of the “dough” should be slightly thinner than pancake dough. Pour it into the mold (if it is not silicone, then grease its inner surface with oil and sprinkle with flour). Preheat the oven to 180 degrees and place the form with the future soufflé there. If your oven does not throw tricks with sudden temperature changes, then you can devote 40-45 minutes to yourself or other dishes with a clear conscience.

Having pulled out the tender dish, covered with a golden brown crust, from the mold, you can immediately cut it into portions with a sharp knife and serve with a light side dish and vegetable salad.

And the cooled casserole just begs to be put on a slice of bread to be turned into mouth-watering sandwiches that won’t drag you away by the ears even for someone who just a minute ago “couldn’t stand the liver” (tested and proven). I wish you culinary victories and grateful tasters!

I suggest making liver soufflé. This recipe will be very useful for liver lovers, and it is also eaten by children who are difficult to feed with liver. It is very easy to prepare, baked in the oven, which means it can be considered a dietary dish. The soufflé turns out airy and tender; you can eat it hot or cold.

For liver soufflé we need ingredients, as in the photo:

My recipe uses pork liver, you can use the liver to your taste for the soufflé. Rinse the liver under running water, remove the film and excess veins. Blend in a blender until smooth or grind in a meat grinder.

Peel the onions and carrots and also puree in a blender until fine, add to the liver and mix.

Beat in the eggs, add sour cream and salt, mix very well.

The form in which the soufflé will be baked can be greased with a little oil or left as is. Pour the entire mixture into the mold and place in a hot oven. Baking temperature 180-190 degrees

Baking time for soufflé is 40-50 minutes, check readiness with a wooden skewer. Remove the finished soufflé from the oven and cool slightly in the mold so that it does not fall apart when it comes out of the mold.

Soufflé can be either a separate dish or served with a side dish. It’s very tasty to make a sandwich with liver soufflé.

Tender liver soufflé, I will cook today and will immediately begin to write down the step-by-step recipe that you are reading now. I’ll say right away that this dish can be slightly modified by preparing a soufflé from chicken liver. But personally, I prefer beef liver.

And along with this recipe, learn how to prepare very tasty liver pancakes, which, no matter how much you cook them, will be eaten all at once and without leaving a trace. That's how tasty and juicy they turn out! Also learn how to cook.

What you will need:

  1. Beef liver – 500 g.
  2. Egg – 2 pcs.
  3. Onions – 1 pc.
  4. Carrots – 1 pc.
  5. Flour – 3 tbsp.
  6. Milk – 100 ml.
  7. Salt to taste

How to make beef liver soufflé

Beef liver soufflé is healthier than one made from chicken liver. This is explained by the fact that beef liver has a high iron content, which the human body really needs. The liver is also saturated with vitamin A, which is enough for the body for a week if you eat 100 grams of this product. It's no secret that not everyone likes the taste of liver. However, it has been found that most people change their minds about this product after trying liver soufflé.

Step 1

Let's start preparing liver soufflé in the oven. To do this, preheat the oven to 180-200 degrees. We wash the liver with water and remove the white films. Place the liver on a cutting board to drain.

Step 2

Peel the carrots and onions. Cut the liver into medium pieces. Finely chop the carrots or grate them. Chop the onion. Pour the onions, carrots and liver into a blender and bring to a homogeneous mixture.

Step 3

Beat chicken eggs with a pinch of salt until fluffy. Pour the liver mass into a bowl, add the eggs. Pour milk into the mixture. Add flour in small parts and stir so that there are no lumps. Salt the mass to taste and add a variety of spices to taste, it can be dried basil, cilantro, oregano, nutmeg or ground ginger, mix thoroughly.

Step 4

You will need a silicone baking dish. Pour the entire resulting mass into it and smooth it out. Place the mold with the liver mass in a preheated oven. Bake the soufflé for about 45 minutes over low heat and on the middle shelf. Check the readiness of the soufflé with a dry wooden stick.

Step 5

Let the finished dish cool slightly in the mold, then remove it from it. Cut into small slices and serve. The soufflé can be cut not only with a knife, but also with an ordinary wooden toothpick. Served at the table as an appetizer or as a second course.

This liver soufflé recipe is simple, and the resulting dish is very tasty both warm and cold. When served, it goes well with boiled rice or potatoes, hard or processed cheese, garlic, and even mayonnaise.

There is an option for making liver and heart soufflé. These two ingredients complement each other perfectly, giving the dish an undoubtedly delicate taste and pleasant aroma. I hope that after reading the recipe, you learned how to cook beef liver soufflé. And this is no longer a secret for you.

A delicate appetizer on your table - liver soufflé. Easy to prepare at home from beef, chicken or pork liver.

Recipe for liver soufflé, which we will cook in the oven. This tender, fluffy and satisfying liver casserole is good hot or cold. Serve chicken liver soufflé with your favorite side dish and always fresh vegetables and herbs for a simple and tasty lunch for the whole family.

I suggest using chicken liver as a base, as it itself is incredibly tender. As a replacement option, you can take turkey or beef liver. In order for the finished dish to delight you with airiness, I strongly advise you not to neglect the stage of separating the eggs and thoroughly beating the egg whites.

  • chicken liver – 600 gr
  • chicken egg - 3 pcs
  • milk - 130 ml
  • carrots - 100 gr
  • onion - 100 gr
  • wheat flour - 3 tbsp.
  • butter - 1 tsp.
  • table salt - 1 tsp.
  • ground black pepper - 1 pinch

To prepare a tender and airy liver soufflé, we will need the following ingredients: chicken liver, chicken eggs, onions, carrots, milk of any fat content, wheat flour (premium or first grade), salt, ground black pepper, and also a little butter for greasing the pan. .

First of all, you need to decide which device is most convenient for you to use to make the base for the soufflé. Meat grinder, immersion or stationary blender, food processor (attachment - metal knife) - take your pick. I like the last option best. Peel onions and carrots (weight indicated in already prepared form) and cut into smaller pieces. Place in a bowl.

Grind everything so that there are no large pieces left.

Next we add the chicken liver, which needs to be washed, dried, cut off the white veins and cut into large pieces (you don’t have to cut it). My liver is already prepared and frozen (I buy it chilled and store it in the freezer after processing).

Scroll everything together, then pour milk, add wheat flour, salt and pepper to taste. Wash the chicken eggs, dry them, separate the whites from the yolks. We put the latter in a bowl, and pour the whites into a separate bowl.

We achieve uniformity of the minced liver (small pieces of carrots will be visible).

Beat the egg whites with a mixer with a pinch of salt until soft peaks form.

The result should be a light, airy and soft snow-white protein foam that holds its shape and does not leak out if you turn the bowl over.

We transfer the whipped whites to the minced liver, which for convenience is better to pour into a large container.

Gently fold in the whipped whites, trying to maintain the volume and airiness of the mass.

We take a mold of a suitable size (the dimensions of my rectangular one are: 24x11 cm - along the top, 21x8 cm - along the bottom, height - 6.5 cm) and grease it with soft butter. By the way, it is not at all necessary to use exactly this shape - round, square, oval or even portioned muffin tins are perfect. This was the first time I cooked liver soufflé in this form and it stuck very much, so I advise you to either sprinkle the butter with breadcrumbs or use baking paper.

Place the pan in a preheated oven and bake the liver soufflé for about an hour at 180 degrees on medium level (I have a gas stove, bottom heat). We check the readiness with a wooden skewer or a toothpick - it comes out of the soufflé dry, which means the dish is ready.

We take out the chicken liver soufflé, cut it into portions and serve it hot, warm or cold (as you prefer).

Recipe 2, step by step: liver soufflé in the oven

But a delicious soufflé can be made from liver. Some people think that preparing a tender and tasty liver soufflé in the oven is an impossible task. This is not true at all, you can see for yourself if you get acquainted with my recipe today with a photo.

The liver is very useful for our body, so if you want to replenish your reserves of iron and hemoglobin, then the soufflé will help you cope with this.

  • chilled liver (beef or pork) – 500 grams;
  • carrot – 1 pc;
  • white onion – 1 piece;
  • chicken egg – 1-2 pcs;
  • sour cream, 20% - 1.5 tables. l.;
  • salt – ½ teaspoon l.

I process the liver, cut off the film, all the ducts, pass it through a meat grinder to get liquid minced meat.

I chop vegetables (carrots and onions) coarsely so that they can be conveniently put into a meat grinder.

I swirl the vegetables into the liver mass.

I add sour cream and chicken eggs to the minced meat; these products will make the soufflé more tender, but at the same time they will help it acquire a stable shape.

I salt the minced liver to give it flavor.

I grease the baking dish with a small layer of butter, pour in the minced meat, but not to the very edge.

I bake the soufflé for 40 minutes, it will rise slightly, become fluffier and a brown baked crust will appear. A temperature of 170 degrees is suitable for baking soufflés.

I serve the slightly cooled liver soufflé to the table. It will be tasty even when cold.

Once the soufflé has cooled, it will be easier to cut into pieces. You get wonderful pieces that are easy to eat. This soufflé can be cut and made into sandwiches with bread. A healthy sandwich will only benefit everyone.

Recipe 3: Beef liver soufflé (step-by-step photos)

Liver soufflé is a real delicacy that can become an independent dish or even an addition to tea. It is usually prepared from fresh liver, which is ground in a meat grinder or blender. But if you wish, you can make a delicious soufflé from boiled liver, adding milk to make the soufflé more tender. The classic recipe assumes that the soufflé is prepared without eggs and not from boiled, but from fresh liver. We offer a step-by-step recipe with photos that will make it easy to prepare baked liver soufflé.

The proposed recipe involves baking liver soufflé in the oven. But you can experiment and make soufflé in a slow cooker, double boiler, or even in the microwave. The steamed dish turns out to be very healthy and dietary. The calorie content per 100 grams is minimal, so it can be safely consumed by those who are watching their figure. According to the Dukan diet, liver soufflé is an allowed dish.

Liver soufflé is also suitable for children; it can be given even to a child aged 1 year. By the way, such a delicacy is often prepared in kindergartens, so children can ask to prepare a casserole for them, just like in kindergarten.

Advice! The proposed recipe uses beef liver. But if desired, it can be replaced with chicken, pork, rabbit or turkey liver, and even cod liver. To make the dish more satisfying, you can add semolina or rice to it. You can also additionally prepare your favorite sauce or use bechamel sauce.

  • beef liver - 500-600 g
  • onions - I'm a big head
  • garlic - 2 cloves
  • salt - to taste
  • ground black pepper - to taste
  • egg - 1 pc.
  • wheat bread - 1-2 pieces

The first step of the step-by-step recipe with photos is cooking the liver. It is advisable to take frozen liver. You need to wash it with cold water and wait 10-15 minutes for it to start defrosting. But it must remain solid, otherwise future preparation of the dish will become impossible due to the fact that the liver will turn into porridge.

The liver must be cut into pieces while it is still hard. The size of the pieces should be such that they can easily pass into the meat grinder. It will be most convenient to twist the long liver sticks. If you plan to grind the liver using a blender, then the pieces can be made smaller.

Now you need to prepare the remaining ingredients. You need to take the onion, peel it and wash it well under running water. The onion should be cut into large pieces. You should also prepare the garlic. It needs to be peeled and washed under running water. Additionally, you need to cut the bread. You will need a couple of pieces, it is advisable to take bread with a crust. It will be necessary in order to remove individual pieces of liver from the meat grinder that have twisted and turned into mush. In general, the bread will absorb moisture and allow the liquid to be pushed through, cleaning the knives and the meat grinder itself.

Now you need to twist the liver, onion, garlic and finish with bread. After this, you need to add one chicken egg to the same bowl, salt and pepper the dish.

The preparation for the liver soufflé must be mixed well to obtain a homogeneous mass. It is advisable to do this carefully to get rid of lumps.

The next step is preparing for baking. You need to take a deep baking sheet and grease it with vegetable oil (you can take both sunflower and olive oil). Vegetable oil should be poured in a thick layer. This will prevent burning of the liver and excessive dryness of the soufflé. But there should also not be too much oil, as this will lead to the dish becoming very greasy. The previously prepared liver mass should be poured onto the prepared baking sheet. Pour the mixture into the center, carefully distributing the mixture into the corners using a tablespoon.

It should turn out approximately as shown in the photo. Ideally there should be no empty seats. This will ensure that the souffle is smooth.

All that remains is to bake the liver soufflé. To do this, place the baking sheet in a cold oven. The temperature should be set to 200 degrees. Approximate baking time is 40 minutes.

It’s easy to tell when the pie is ready. It will rise in a mound and take on a golden brown hue, there will be a thick crust on top of the pie, and inside the soufflé the liver should have a dark gray tint. This indicates her readiness. If there are pink tints, you need to leave the dish in the oven for another 10-15 minutes.

Before serving, it is recommended to cut the liver pie into portions. It will be delicious hot, warm or even cold. The pie can be a separate dish or used together with a side dish, such as pasta, rice, buckwheat, boiled or fried potatoes, mashed potatoes or noodles. You can additionally top the pie with sauce, sour cream or mayonnaise. This will give it a rich taste.

Recipe 4: liver soufflé for children (step by step)

This liver soufflé recipe is suitable for children aged 1.5 years and older. In its pure form, it is quite difficult to persuade a child to eat liver, but when served this way, everyone will like it. To prepare the soufflé, you can use not only chicken, but also beef liver.

  • Chicken liver - 200 g
  • Chicken egg - 1 pc.
  • White bread (loaf) - 30 g
  • Milk - 30 ml
  • Butter - 1 tsp.

First of all, we wash the liver well and cut it into fairly small pieces. Transfer to a blender container.

We also put the crumbled bread crumbs there. It tastes best if you use a loaf instead of bread.

Add milk and egg, beat. The mass turns out liquid. If desired, you can add only the yolk and beat the white separately, then combine it with the main mass. Then the souffle will be more airy.

If you don’t have a blender, you can grind the liver and bread using a meat grinder, and then add milk and egg and mix.

Pour water into the multicooker and install a mesh for steaming. We place the molds on it. They can be absolutely anything: paper, plastic, and silicone. Grease the mold with oil and pour out the resulting mixture.

Turn on the “steamer” mode for 30 minutes.

We take the soufflé out of the molds. If the molds were shaped, then the soufflé can be served whole. If it doesn’t turn out to be a very aesthetically pleasing shape, you can cut it into small pieces and sprinkle with dill. Delicious airy soufflé is ready! This dish can also be prepared in a steamer or oven.

Recipe 5, simple: liver soufflé in a slow cooker

Liver souffle in a slow cooker is a healthy dietary dish, rich in nutrients that are vital for our body. This soufflé turns out tender and airy, so even those picky people who turn up their nose at the word “liver” will like it. And let’s not forget about the diet, 100 grams of liver soufflé contains only about 100 kcal and most of them are proteins.

  • Chicken liver 800 grams
  • Onions 2 pieces (large)
  • Eggs 3 pieces
  • Baking powder 1 heaped teaspoon
  • Cream 100–120 milliliters
  • Wheat flour 80 grams
  • Ground black pepper (or a mixture of peppers) to taste
  • Salt to taste
  • Chicken seasoning to taste (optional)
  • Butter for greasing the bowl

Let's prepare the liver, I took chicken, since the soufflé from it turns out more tender, and it itself is less fatty than pork or beef.

First I always defrost the liver and examine it thoroughly, it must be cleaned and the gallbladder removed, otherwise the liver will taste bitter.

Cleaned by-products should be thoroughly rinsed with running water and then dried using disposable paper napkins.

Peel the onions and cut them into small pieces, just so that they can then be conveniently minced in a meat grinder or chopped in a blender.

Grind the chicken liver using a meat grinder or blender if you have one powerful enough.

It should be almost a liquid mass. Add onion pieces to it and chop everything again.

Add wheat flour, baking powder to the chicken liver chopped with onions, pour in the cream and break the eggs. Using a mixer, mix everything thoroughly to obtain a fairly homogeneous mass of pale burgundy color. Add salt and spices, mix everything again.

Grease the multicooker bowl with butter and place the previously prepared liver mass into it. Close the multicooker, select the "Baking" mode and set the timer on it for 35-40 minutes. However, when the multicooker rings cheerfully, indicating that everything is ready, do not rush to open the device. Let the soufflé sit inside for 15-20 minutes and then it will not sink after opening, remaining just as airy.

Then the finished liver soufflé will need to be carefully removed from the slow cooker and served.

Serve the liver soufflé for lunch or dinner, adding any side dish to your taste, preferably something light, such as a vegetable salad or just chopped pickles. You can decorate the soufflé with herbs and sour cream to make it look even tastier on the table. Bon appetit!

Recipe 6: liver soufflé like in kindergarten

  • Beef liver - 500 grams,
  • loaf - 2 pieces,
  • milk - 100 ml,
  • carrots - 1 piece,
  • 2 eggs,
  • onion - 1 piece,
  • salt, black pepper

Boil the liver until it becomes soft. Then we grind it in a blender or meat grinder (whichever is more convenient). Add onions and carrots grated in a blender.

Then soak 2 pieces of loaf in milk, I warm them up a little in the microwave to soak them better. Then we grind them in a blender.

Add 2 eggs, salt, add a little black pepper. And mix everything well.

Grease the mold with vegetable oil and place the liver mass into the mold.

And put it in the oven at 180-200 degrees for 30-40 minutes. Cut it into pieces, pour sour cream on it, and this is what you get.

It turned out delicious, but it’s better to fry the onions and carrots - then the soufflé will be more tender. Bon appetit!

Recipe 7: how to make liver soufflé

The tender and airy liver soufflé prepared according to this recipe is enjoyed by children, and since it is cooked in the oven, it is a dietary dish. Cook with pleasure and eat with appetite!

  • Liver (pork or beef, chicken) - 300 g
  • Potatoes - 200 g
  • Carrots - 1-2 pcs. (150 g)
  • Onions - 1 pc.
  • Garlic - 2 teeth.
  • Eggs - 2 pcs.
  • Semolina - 2 tbsp. l.
  • Butter - 50 g
  • Salt - to taste
  • Pepper - to taste
  • Vegetable oil - for greasing the mold

We start cooking by preparing the liver, carrots, onions and potatoes for grinding through a meat grinder. To do this, cut all the listed ingredients into pieces.

Melt the butter.

We pass the chopped vegetables and liver through a meat grinder.

Add beaten eggs, semolina, melted butter, pepper, salt. Mix well. Let the prepared mixture stand for 20 minutes so that the semolina swells.

Grease a baking dish with vegetable oil. Place the liver mass in a greased pan. Place in a preheated oven. Cook the liver soufflé in the oven at 180 degrees for 35-40 minutes.

Bon appetit!

Recipe 8: liver soufflé in the oven

Such a soufflé can easily serve as a main course if served hot, and as a cold appetizer, which can also be spread on toast and taken with you outdoors.

Liver souffle in the oven, a recipe with a photo of which you can see below, is so tasty, satisfying and at the same time tender that not only adults, but also children will like it. Moreover, the main ingredient of the dish - liver - is rich in vitamins and nutrients necessary for growth and maintaining health in excellent condition.

The dish can be prepared from any liver, however, from chicken liver it will be more tender and tasty. If you take pork liver, you need to soak it a little in advance to get rid of the specific taste and smell.

Quite an original recipe, which includes not only raw liver twisted in a meat grinder, but also raw vegetables, dairy products (you can take cream, sour cream or milk), wheat flour and eggs. The result is a homogeneous viscous mass that needs to be baked in the oven.

  • liver (pork (chicken, beef), fresh) – 500 gr.,
  • onion – 150 gr.,
  • carrots – 150 gr.,
  • cream (fat content 10-15% or milk (fat content not less than 3.5% - 100 ml.,
  • egg (chicken, table) – 2 pcs.,
  • flour (wheat, all-purpose) – 3-5 tbsp.,
  • salt (sea salt, fine), spices (khmeli-suneli, ground pepper) - to taste.

Cut the peeled onion into large pieces. Peel the carrots and also chop them coarsely. Then we pass the onions and carrots through a meat grinder or blend them with a submersible blender into a homogeneous mass. We wash the prepared fresh liver (without films, ducts and blood clots) and grind it in a meat grinder.

Bake the snack in the oven, preheated to 180°C, for at least 40 minutes, until it is completely baked.

We take the soufflé out of the mold, let it cool and serve.

Beef soufflé is a tasty and very healthy dish. Beef liver contains a large amount of beneficial vitamins and minerals, as well as amino acids. Beef liver is best consumed baked, this allows you to keep most of the vitamins intact and intact. An excellent example of such a liver dish is soufflé. I enjoy preparing it in everyday life, it is very nutritious and does not require special cooking skills. The recipe in this article is my favorite.

Ingredients:

  • Beef liver - 450 grams;
  • Cream 10% - 120 ml;
  • Eggs - 4 pieces;
  • Baking powder - 1 tablespoon;
  • Onions - 150 grams (2 pieces of medium size);
  • Flour - 80 grams (1/3 cup);
  • Salt pepper
  • Spices to taste

Beef soufflé - recipe with photo

First, we need to rinse the liver under water and pass it through a meat grinder along with the onion. It is very important to do this on a fine rack so that the mass is more or less homogeneous. It is not advisable to grind the liver with a blender - the consistency will not be the same.


Add four eggs and cream to the resulting mass, mix well.

Pour baking powder into the dough, add spices and start adding flour.

Now the resulting mixture needs to be beaten with a mixer until smooth.

Grease the baking dish or multicooker bowl with butter.

Fill the mold with our soufflé and bake for forty minutes at 160 degrees.

The soufflé turned out airy, tasty and aromatic. You need to transfer it from the mold to a preheated plate, otherwise it will lose its fluffiness and airiness. In any case, it will settle slightly - but this is not critical.

Bon appetit to you and your household! Delight them with new dishes!