How to make delicious homemade liver soufflé. Oven Chicken Liver Soufflé: Cooking Tips, Ingredients and Seasonings Duck Liver Soufflé Recipe

06.12.2020

The liver is a healthy by-product with a distinct taste. Today we will make a soufflé from it. From chicken liver, it turns out to be very tender, juicy and tasty. To make the soufflé play with different flavors, I added vegetables. This dish will appeal not only to adults, but also to children.

To prepare chicken liver soufflé with vegetables, we need the following ingredients: chicken liver, sweet pepper, egg, carrots, onions, semolina, sour cream, salt, black pepper.

Grate carrots. Cut the pepper and onion into pieces.

Put the liver, egg, sour cream, semolina, salt, black pepper into the blender bowl. Whisk all ingredients until smooth.

Fry vegetables in a pan, season with spices.

Grease a baking dish with vegetable oil, put vegetables and cover with liver dough, stir. Place the chicken liver soufflé with vegetables in a preheated oven for 30 minutes at a temperature of 200C. Check the readiness with a wooden stick, if it is dry, then the liver soufflé is ready.

A specific product that not everyone loves is liver. If you make a mousse, you can make it a favorite family meal. Chicken liver soufflé is combined with vegetables, cereals.

The whipped liver mixture is baked or steamed. A baking sheet or silicone mold is suitable for baking. They are sprinkled with semolina or flour, so it is easier to take out the delicate product.

Fresh vegetables and herbs will be an ideal side dish for offal. Mousse, like pate, is put in slices on a sandwich.

Classic recipe

In this recipe, bake the mixture in the oven. If you don't like baked crust, steam it.

Ingredients:

Half a kilogram liver
Bulb
3 eggs
Milk - 150 ml
Semolina - 2 tablespoons
Vegetable oil - 1 tablespoon

Chop the onion on a grater. Grind the liver pieces with a blender.

Mix semolina with milk, let it swell. Salt and pepper to taste. Add eggs, beat with a mixer until thick. Lubricate the baking dish, pour the dough into it. Put in the oven for 50-60 minutes. It is better to take out the baked mousse chilled.

Chicken liver soufflé, if desired, can be supplemented with herbs or garlic.

Liver soufflé with carrots and onions

We will need:

Half a kilo of poultry liver
2 slices of loaf
50 g butter
Half a glass of milk
Carrot
Bulb
Salt, allspice is added to your liking

Mix the loaf with milk and leave to soak, like for minced cutlet.
Fry the onion and carrots, and then stew a little.

We wash the offal thoroughly and remove the films. Grind with a blender. We knead the semi-finished product, adding passivation, soaked crumb, salt, spices to the milled liver mass. Beat until a single uniform gruel comes out.

Add the beaten egg white last. It will add volume. Preheat the oven to 180 degrees. Pour our billet into a greased form and bake for 45 minutes.

Liver soufflé with vegetables

Ingredients:

A pack of offal weighing half a kilogram
2 egg yolks
100 g carrots
100 g pumpkin
1 onion
100 g sour cream
Ricotta - 70 g
Salt and spices

Preparation

Grind vegetables, offal with a blender. Add spices, salt, ricotta and yolks. Knead again until smooth.

The baking temperature for this recipe is medium. Cooking time - 40 minutes.

Chicken liver crumbly soufflé with rice

To make the mousse, take:

Liver - 500 g
Rice - 50 g
2 eggs
One onion and one carrot
Salt pepper

Boil the rice in advance, put it in the minced meat, ready-made.

Chop the meat product until mushy, mix with yolks, salt, chopped vegetables. Whipped protein mass last. Sprinkle the refractory mold with flour or semolina, pour out the dough. Send to bake for 40 minutes.
When serving pieces of meat, pour over sour cream or your favorite sauce.

Chicken liver soufflé with sour cream

Ingredients:

500 g liver
2 eggs
100 ml milk (cream or sour cream)
150 g onions
150 g carrots
3-5 large spoons of flour
Salt pepper

Chefs advise using a meat grinder for this recipe. We twist all the components. Pour in eggs with cream, mix well. We fix the batter with flour. Bake in a silicone mold. A sprig of greens and sour cream will give the dish an unforgettable taste.

Also, soufflé can be made in a multicooker for a couple. Pour some water into the bowl, and put the molds with raw pate into the steamer. Select the "Steamed" mode and cook for 40 minutes. Steam will add even more juiciness to the food. Bon Appetit!

Delicate appetizer on your table - liver soufflé. Just make at home with beef, chicken or pork liver.

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

I suggest using chicken liver as a base, as it is unusually tender in itself. Alternatively, you can use turkey liver or beef liver. In order for the finished dish to please with airiness, I strongly advise you not to neglect the stage of separating the eggs and thoroughly whipping the egg whites.

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

To prepare a delicate and airy liver soufflé, we 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 a little butter to grease the mold ...

First of all, you need to decide with which device it is more convenient for you to make the basis for the soufflé. Meat grinder, submersible or stationary blender, food processor (attachment - metal knife) - choose. I like the last option the most. Peel the onions and carrots (the weight is already prepared) and cut them into smaller pieces. We put it in a bowl.

Grind everything so that there are no large pieces left.

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

We 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 proteins into a separate bowl.

We achieve the homogeneity 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.

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

We shift the whipped proteins to the minced liver, which for convenience is best poured into a voluminous dish.

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

We take a suitable shape (my rectangular dimensions: 24 × 11 cm - at the top, 21 × 8 cm - at the bottom, height - 6.5 cm) grease it with soft butter. By the way, it is not at all necessary to use this particular shape - round, square, oval, or even portioned cupcake tins are perfect. In this form, I cooked a soufflé from the liver for the first time and it stuck very strongly, so I advise you to either sprinkle the butter with bread crumbs or use baking paper.

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

We take out the soufflé from the chicken liver, cut in portions and serve hot, warm or cold (as you like).

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

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

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

chilled liver (beef or pork) - 500 grams;
carrot - 1 pc;
white onion, onion - 1 pc;
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 make a liquid mince.

I chop the vegetables (carrots and onions) coarsely so that it is convenient to put them in a meat grinder.

I scroll the vegetables to 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 will help it acquire a stable shape.

Salt the minced liver to give it a flavor.

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

I bake the soufflé for 40 minutes, it rises slightly, becomes more fluffy and a brown baked crust appears. For baking soufflé, a temperature of 170 degrees is suitable.

I serve a slightly cooled soufflé from the liver to the table. It will taste good even when cold.

When the soufflé has cooled, it will be easier to cut into pieces. It turns out wonderful pieces that will be convenient to eat. This soufflé can be sliced 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 and 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 by 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 a photo, which will make it easy to prepare a baked liver soufflé.

The proposed recipe involves baking liver soufflé in the oven. But you can experiment and make a soufflé in a multicooker, double boiler and 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 used by those who follow the figure. According to the Ducan diet, liver soufflé is a permitted dish.

The 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 may ask them to cook a casserole for them, as in kindergarten.

Advice! This 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 béchamel sauce.

beef liver - 500-600 gr
onions - I am a big head
garlic - 2 cloves
salt to taste
ground black pepper - to taste
egg - 1 pc
wheat bread - 1-2 slices

The first stage of a step-by-step recipe with a photo is cooking the liver. It is advisable to take frozen liver. It needs to be washed with cold water and wait 10-15 minutes for it to start defrosting. But it must remain firm, otherwise, in the future, cooking 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 firm. The size of the pieces should be such that they pass easily into the meat grinder. It will be most convenient to twist the long sticks of the liver. If you plan to grind the liver with a blender, then the pieces can be made smaller.

Now you need to prepare the rest of the ingredients. It is necessary to take the onion, peel it and wash it well under running water. Chop the onion into large pieces. You should also prepare the garlic. It needs to be peeled off and washed under running water. Additionally, you need to cut the bread. You will need a couple of slices, preferably bread with a crust. It will be necessary in order to get individual pieces of the liver from the meat grinder, which are twisted and turned into gruel. In general, the bread will absorb moisture and allow the slurry 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 that, add one chicken egg to the same bowl, salt and pepper the dish.

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

The next step is preparing for baking. It is necessary 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 exclude burning of the liver and excessive dryness of the soufflé. But too much oil should also not be, as this will lead to the fact that the dish will turn out to be very greasy. The previously prepared liver mass must be poured onto a prepared baking sheet. Pour the mixture into the center, carefully distributing the mass in the corners with a tablespoon.

It should look something like the one shown in the photo. Ideally, there should be no empty seats. This will ensure that the soufflé is uniform.

It remains only to bake the liver soufflé. To do this, put the baking sheet in a cold oven. The temperature should be set to 200 degrees. The approximate baking time is 40 minutes.

Determining that the cake is ready is easy. It will rise in a slide and acquire a ruddy shade, there will be a dense crust on top of the cake, and inside the soufflé the liver should have a dark gray tint. This indicates her readiness. If there are shades of pink, leave the dish in the oven for another 10-15 minutes.

Before serving, it is recommended to cut the liver pie into portions. It tastes good when hot, warm or even cold. The pie can be a stand-alone dish or used with a side dish such as pasta, rice, buckwheat, boiled or fried potatoes, mashed potatoes, or noodles. You can additionally pour sauce, sour cream or mayonnaise on the cake. This will give it a rich flavor.

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

This liver soufflé recipe is suitable for children 1.5 years of age and older. In its pure form, it is quite difficult to persuade a child to eat the liver, but with such a presentation, everyone will like it. To prepare 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 rinse the liver well and cut it into rather small pieces. Transfer to a blender container.

We put the crumbled crumb of bread there. It will be most delicious if you use a loaf instead of bread.

Add milk and egg, beat. The mass is liquid. If desired, you can add only the yolk, and beat the protein separately, after combining with the bulk. Then the soufflé will turn out to be more airy.

In the absence of a blender, you can grind the liver and bread with a meat grinder, and then add milk and an egg, mix.

Pour water into the multicooker, install the grid for steam cooking. We put molds on it. They can be absolutely any: paper, plastic, and silicone. Grease the form with oil, pour out the resulting mass.

We turn on the "double boiler" mode for 30 minutes.

We take out the soufflé from the molds. If the molds were curly, then the soufflé can be served whole. If, however, it turned out to be not very aesthetic, then you can cut it into small pieces and sprinkle with dill. Delicious airy soufflé is ready! You can also cook this dish in a double boiler or oven.

Recipe 5, simple: liver soufflé in a slow cooker

Soufflé liver in a slow cooker is a healthy dietary dish rich in nutrients that are vital for our body. This soufflé turns out to be delicate and airy, so even those fussy 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
Bulb onions 2 pieces (large)
Eggs 3 pieces
Baking powder 1 rounded teaspoon
Cream 100-120 milliliters
Wheat flour 80 grams
Ground black pepper (or a mixture of peppers) to taste
Salt to taste
Seasoning for chicken to taste (optional)
Butter for bowl lubrication

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

First, I always defrost the liver and examine it well, it must be emptied and the gall bladder removed, otherwise the liver will taste bitter.

Peeled offal must be thoroughly rinsed with running water, and then dried with disposable paper towels.

Peel the onions and cut into small pieces, just so that later it is convenient to scroll them in a meat grinder or chop them in a blender.

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

You should get an almost liquid mass. Add onion pieces to it and chop everything again.

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

Lubricate the multicooker bowl with butter and put 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, informing that everything is ready, do not rush to open the appliance. Let the soufflé stand inside for 15-20 minutes and come, then after opening it will not drop, remaining the same airy.

Then the finished liver soufflé will need to be carefully laid out from the multicooker 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 souffle 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 soft. Then we grind it in a blender, a meat grinder (who is more comfortable on what). Add onion and carrots grated on a blender.

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

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

Lubricate the form with vegetable oil and spread the liver mass into the form.

And we put to bake in the oven at a temperature of 180-200 degrees for 30-40 minutes. Cut into pieces, pour sour cream, and that's what happens.

It turned out delicious, but it is better to fry the onions with carrots - then the souffle will turn out more tender. Bon Appetit!

Recipe 7: how to make a liver soufflé

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

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

We start cooking by preparing the liver, carrots, onions and potatoes for scrolling through a meat grinder. To do this, cut all of 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.

A baking dish greased with vegetable oil. We spread the liver mass in a greased form. We put it in a preheated oven. Cooking 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 may well serve as a main course, if served hot, and as a cold appetizer, which can also be spread on toast and taken with you to the countryside.

Liver soufflé in the oven, a recipe with a photo of which you can contemplate below, so tasty, satisfying and at the same time tender that not only adults, but also children will like it. The whiter is that the main ingredient of the dish - the 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, it will be more tender and tasty from chicken liver. If you take pork liver, then 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 must be baked in the oven.

liver (pork (chicken, beef), fresh) - 500 gr.,
onion-turnip - 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, w.s.) - 3-5 tbsp.,
salt (sea, fine), spices (hops-suneli, ground pepper) - to taste.

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

Beat eggs separately in a bowl, add salt and spices to them.

We mix the liver with eggs.

Pour in the cream. After that we add the sifted flour in such an amount that we get a viscous consistency of the mass.

We coat the mold with butter and pour the mass into it.

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

Chicken liver is a very tender and tasty dish that will please both children and adults. It can be served both warm and chilled. Soufflé is easy to make and preparation does not take much time, moreover, it is a dietary dish, therefore it is recommended to everyone, without exception. It can be served with a side dish or spread over a slice of bread, put on a festive table, or prepared for your family on weekdays.

In the article, we will take a closer look at how to cook chicken liver soufflé in the oven. You will learn what ingredients are included in the dish, how to choose the liver to keep it fresh, which makes the dish tender and delicious. Such a soufflé can be offered to a small child, because its consistency resembles a pate. Baking in the oven makes the dish dietary, so it can be consumed by those who follow a diet for diseases of the gastrointestinal tract.

Before making a chicken liver soufflé, think over which container you will bake the piece in. Soufflé looks good in rectangular or round dishes. The finished dish can be easily removed from a Teflon or silicone mold. If you don't have one, don't worry, you can cover any sheet of parchment. Allow the souffle to cool slightly before removing it from the dishes so that it does not fall apart. When warm, it can be carefully cut into thin slices and spread out on a platter.

How to choose a quality liver

If you are preparing a chicken liver soufflé for a child, then choose the foods very carefully. When buying an offal, first of all pay attention to its appearance. A fresh and healthy liver should be brown with a burgundy tint. The smell is slightly sweet. If spots or a yellowish tinge are present, then the liver belongs to the sick animal.

Sometimes, green spots from an inaccurately cut gallbladder of a bird may remain on the liver. Before making a recipe for making a chicken liver soufflé, get rid of these pieces, they will add unwanted bitterness to the dish. If the child is allergic, then it is better to prepare a soufflé from beef liver, since many farms use antibiotics when raising poultry, which can cause an allergic reaction of an organism prone to this disease.

Required Ingredients

To prepare chicken liver soufflé in the oven, you will need the following products, per pound of offal:

2 chicken eggs.
Onions - 2 pieces.
1 large carrot.
100 ml non-fat cream (can be replaced with milk).
3-5 tablespoons of white wheat flour.
A pinch of salt.
Black pepper - optional. For a child, it is not added.

Butter is used for rubbing the mold if you are not using parchment. Also prepare a blender or meat grinder to grind the ingredients.

How to make soufflé

Next, we will take a closer look at how to prepare a liver soufflé according to a recipe. All films are cut from the chicken liver and washed under running water. The onions are peeled, washed and cut into 4 pieces, so that it is convenient to push into the hole of the meat grinder.

A thin outer layer is cut from the carrots, washed and cut into pieces. Then everything is passed through a meat grinder together, you can do the procedure twice so that the minced meat becomes more homogeneous.

In a separate container, combine cream (or milk) with eggs with a whisk, then add salt and, if desired, black pepper.

When the milk mixture is ready, it is added to the ground minced liver and vegetables and kneaded thoroughly. At the end, add wheat flour and stir until the consistency of thick sour cream.

Baking soufflé in the oven

After cooking, the piece is sent to a greased baking dish with butter. You can use parchment paper and line the bottom and sides with oiled paper. Thus, it is much easier to pull out the finished soufflé without damaging its shape.

Preheat the oven, preferably in advance, bake the chicken liver soufflé in the oven at a temperature of 180 degrees. Will take 40 to 45 minutes to cook. To find out if the dish is ready, use a toothpick dipping it in the soufflé. Not a crumb should remain on the wooden stick, then the soufflé is completely ready. Let the dish cool slightly before removing it from the container.

Semolina recipe

Let's share with our readers another recipe for making chicken liver soufflé in the oven. According to this recipe, the following products are included in the dish:

A pound of chicken liver.
1 large onion.
2 chicken eggs.
100 ml non-fat cream.
2 tablespoons of semolina.
Salt and black pepper to taste.

This soufflé turns out to be incredibly tender and homogeneous. It can be spread on a slice of bread for breakfast or added to baby porridge as a meat component.

Cooking a dish

With a blender, beat the processed and washed chicken liver with peeled onions into a homogeneous minced meat, add cream and knead again.

Separately, whisk the eggs with a whisk into a cool foam, salt and pepper as desired. Then mix the minced meat with the whipped egg mixture, add semolina and mix thoroughly.

A silicone or Teflon mold is greased with butter on the bottom and sides and the liquid mixture is poured. The soufflé is baked at a temperature of 180 degrees for an average of half an hour. Check readiness in a tested manner using a wooden stick.

Delicate soufflé

According to this recipe, semolina is not used, it is replaced by wheat flour, and you can take a product of both the highest grade and the first. It doesn't really matter. The main difference between this recipe and the previous ones is not in the selection of ingredients, but in the preparation method.

So, with a blender or meat grinder, grind the liver along with onions and carrots. It is recommended to cut vegetables into small pieces so that the process goes faster. Small pieces of carrots will be visible in the minced meat. If you want more uniformity of the soufflé, then you can not add carrots to the minced meat.

To make the dish tender, separate the yolks from the egg whites. The first ones are immediately added to the minced meat and kneaded until smooth. And whip the proteins into a cool foam. To quickly get an airy mass with peaks, it is recommended to hold the eggs in the refrigerator before cooking, and also add a pinch of table salt to the whites while whipping.

The protein foam is gently mixed with the minced liver and poured into a prepared baking dish. After such preparation, the soufflé turns out to be unusually tender, it just melts in the mouth. Both small children and adult family members will like the dish. It is not a shame to serve it at any festive feast.

Experienced cooks often change ingredients to their liking. So, instead of cream, use milk or a couple of tablespoons of sour cream. Instead of wheat flour, some add white bread or a bun soaked in water or milk.

If you want to make a soufflé with an intense flavor, you can add a few cloves of garlic. In summer, add vitamins, such as chopped dill or parsley.

The readiness of the dish is determined visually by the formation of a dense golden brown crust on top. In the context of the soufflé, it should have a grayish tint. If the minced liver is still pink, then place the baking dish in the oven for a few more minutes.

When serving chicken liver soufflé, you can additionally pour sauce, mayonnaise or ketchup. This will add juiciness to the dish.

You can prepare a soufflé both in a large baking dish and in portioned small silicone or metal products. It can be served with any side dish - mashed potatoes, pasta, porridge or vegetable salad. Delicate soufflé is deliciously combined with lightly toasted toast. So, put a thin slice of soufflé on the bread, on top you can add a plate of fresh tomato and a sprig of dill.

In the article, we examined in detail several popular recipes for chicken liver soufflé with a photo. Now you can cook such a dish yourself, everything will work out even for a novice housewife. Try to cook according to new recipes, delight family members with delicious dishes! Good luck and bon appetit!

Today we will tell you how to cook a wonderful dish that goes well hot, as the main one, and cold, as an appetizer. Chicken liver soufflé turns out to be unusually tender, light and practically dietary, it is equally loved by both adults and children. In the proposed selection of proven recipes, there is sure to be one that you and your loved ones will definitely like!

Thanks to a variety of modern gadgets such as a blender, food processor and multicooker, chicken liver soufflé today is prepared very quickly and easily today. There is no need to wipe anything, grind in stages and spend the whole day in the kitchen - we save time and get a delicious dish!

Chicken liver soufflé classic

Ingredients

- 500 g + -
Baton - 2 slices + -
- 2 tbsp. + -
- 1/2 cup + -
- 1 PC. + -
- 1 PC. + -
- 1 PC. + -
— 1/4 tsp or to taste + -
- taste + -

Cooking chicken soufflé

First, cut off the crust from the loaf, break the crumb into pieces and soak in milk. Leave it until it swells.
We peel the vegetables, chop the onion, and three carrots on a coarse grater.
Heat 1 tablespoon in a frying pan. vegetable oil and passurum vegetables on it until golden.
Then pour in 3 tbsp. water, reduce heat and simmer under the lid for 10 minutes until the liquid has completely evaporated. Remove from heat and leave to cool.
We wash the liver, let it drain in a colander and put it in a deep dish or blender bowl. Grind until smooth. You can do this in a bowl, or you can submerge it, since the chicken liver is very tender.
We spread the cooled sauteed vegetables, butter, soaked pieces of a loaf to the liver mince, salt, pepper, season with spices to your taste and beat again.
Break the egg and, separating the white from the yolk, pour it into a separate bowl. Mix the yolk with minced meat, and beat the protein separately until stable peaks - this is the main secret of making a successful chicken liver soufflé.
Spread the protein foam to the minced meat with a spoon or spatula and gently mix it in. In no case do we use a mixer or blender anymore, so as not to spoil the airy texture.
We transfer the finished lush minced meat into a form greased with vegetable oil and send it to the oven to bake at 180 ° C for 45 minutes.

As you can see, in this recipe we do not need to organize a water bath - in the oven the soufflé will turn out to be no less tender, and the crust will make it even more appetizing.

Hot ready-made chicken liver soufflé will be fluffy and airy, and cold - denser, but in any case very tasty. With it, you can make snack sandwiches on the festive table or serve for breakfast with fresh vegetables and bread.

Chicken liver soufflé with sour cream

Sour cream gives the dish a special creamy aroma in this recipe, therefore we buy it only from trusted manufacturers and sufficient fat content - at least 30%. It shouldn't be sour or too runny.

In addition, we do not pass vegetables, but instead of soaked bread we use semolina, which not only speeds up cooking, but makes the taste more tender.

Immediately in a blender bowl, combine 500 g of washed chicken liver with finely chopped vegetables - onions and carrots and chop.
Add whole 3 eggs, 4 tablespoons sour cream and 5 tablespoons without a slide of semolina.
Salt, season and beat again.
When the consistency becomes completely homogeneous, lay out the soufflé in portioned silicone molds and set to bake at 200 ° C for 20 minutes.

The smaller the size of the molds, the shorter the cooking time, so closer to the end we check the readiness of the dish with a match - do not overdry the soufflé.

Serve ready-made in the heat of the heat, decorating with a sprig of fresh herbs with sour cream and vegetables. Diet dinner is ready, bon appetit!

But, if you want to add pungency and depth to the taste, we recommend trying the following recipe.

Soufflé "Piquant": recipe in a slow cooker

This time, let's cook the dish in a slow cooker.

Rinse and grind in a blender 600 g of chicken liver along with 1 chopped onion and 1 sweet bell pepper.
Add 1 tbsp each. tomato paste and butter.
Pour in 50 ml of cream of any fat content, drive in 2 eggs and add a couple of tablespoons of flour without a slide.
Pass the garlic through a press and chop ½ bunch of cilantro and parsley.
Mix everything again, salt, pepper and add 1 tsp baking powder - it will make the soufflé airy.
We bring the consistency of the minced meat until smooth.
Grease the multicooker bowl with butter, pour the mass into it.

We set the "baking" mode for 50 minutes. After the timer has triggered, we are in no hurry to open the lid - let the souffle cool down and only after 15-20 minutes we take it out together with the bowl.

Directly in it, we cut it with a wooden spatula into portioned pieces and serve it to the table. Chicken liver soufflé goes well with fresh vegetables as a side dish, and with steamed ones - here's a light dinner.

As you can see, there is nothing difficult in making chicken liver soufflé according to any of these recipes.

Try it and see for yourself, friends!