International kitchen

Jewish salad with chicken giblets and eggs

Name: Jewish salad with chicken giblets and eggs
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: International
Ingredients: 2-3 eggs; 5 pc Chicken liver; 10 Chicken Hearts; squirt; pepper-like; salt to taste; 2 tbsp Chicken fat

How to prepare “Jewish salad with chicken giblets and eggs”: Eggs, chicken liver, chicken hearts and green onions. Step by step recipe with photo, 13 stages,

Jewish salad with chicken giblets and eggs recipe

PrepNot statedCook120 minServes6LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 7 listed ingredients.
Set aside about 120 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
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 filled with sour cream.
02
I suggest you prepare a very budget, but at the same time delicious and delicate salad. We will need very few products and very inexpensive ones.
03
Wash the hearts well and boil for 1.5-2 hours. Cut all tubes and films for a digestible kind of by-products.
04
Boil the liver in boiling water for 5-7 minutes.
05
Let the hearts and liver cool down. Boil the eggs hard-boiled for 7-8 minutes. Cool them under cold water. Clean it up. Cut it in small pieces.
06
Cut the hearts with straws.
07
Cut the liver with straw as well.
08
Wash the green onions, dry and cut finely.
09
Melt the chicken fat. Mix the cut gutters with the eggs. Pepperchit and salt to taste. Pour the salad with hot chicken fat and mix well. Decorate the salad on top with green onions.
10
Serve the salad warm to the table.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Irina Serdyuk; view original image record .