Jewish Salad With Chicken Giblets And Eggs, Step By Step Recipe With Photos

Ingredients

Eggs - 2-3 pcs;

Chicken liver - 5 pcs;

Chicken hearts - 10 pcs;

Green onions - a small bunch;

Ground black pepper;

Salt;

Chicken fat - 2 tablespoons.

• 140 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step by step recipe with photo

Jewish cuisine is very interesting and unique. It adheres to the laws of Kashrut, according to which it is forbidden to combine dairy and meat products in one dish. Therefore, meat salads in Jewish cuisine are never seasoned with sour cream.

I suggest you prepare a very budgetary, but at the same time delicious and delicate salad. For it we need very few products and very inexpensive ones.

Rinse the hearts well. Boil the hearts for 1.5 - 2 hours.

Boil the liver in boiling water for 5-7 minutes.

Let the hearts and liver cool. Boil eggs hard-boiled for 7-8 minutes. Cool them under cold water. Clean up. Cut into small pieces.

Cut the hearts into strips.

Cut the liver into strips as well.

Wash green onions, dry and chop finely.

Melt the chicken fat. Mix chopped giblets with eggs. Season with pepper and salt to taste. Pour hot chicken fat over the salad and mix well. Top the salad with green onions.

Serve the salad to the table warm.

Enjoy your meal!