Jamschitzky Roast

Ingredients for Jamschiki Roast

  1. Fresh beef liver 400 grams
  2. Medium size potato 6 pieces
  3. Sour cream 10% fat 200 milliliters
  4. Large onion 1 piece
  5. Fresh parsley to taste
  6. 4 pieces pickled medium cucumber
  7. Vegetable oil for frying
  • Main ingredientsLiver, Potato, Sour cream
  • Serving 4 servings
  • World Cuisine


Kitchen stove, Wooden spatula, Frying pan, Cutting board, Knife, Plate - 4 pieces, Small bowl, Oven, Kitchen potholders, Clay pots with lids - 3-4 pieces, Tablespoon, Kitchen paper towels

Cooking roast yamshchitsky:

Step 1: prepare beef liver.

We carefully wash the beef liver under running water and put it on a cutting board. Wipe the component well with kitchen paper towels. Now, using the knife, we remove the films and internal veins. Then cut the liver into small strips and transfer to a clean plate. To taste, salt it and mix well with clean hands.

Step 2: prepare the pickles.

We spread the pickles on a chopping board and chop the pieces with a knife. For example, it can be cubes, stripes or regular quarters. We put the finely chopped component on a clean plate and leave it aside for a while.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Spread the component on a cutting board and cut into small pieces. Shredded vegetable is moved to a small bowl.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut into the same size pieces as potatoes. Move the finely chopped onion into a clean plate.

Step 5: prepare the parsley.

We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free plate.

Step 6: prepare the potato-onion base of the dish.

In a bowl with pieces of potato, spread the chopped onion. To taste, salt the ingredients and mix them well with a tablespoon. Attention: We do this with all caution, as previously we already added salt to the liver. Ready potato and onion base for a while leave aside.

Step 7: cook the yamshchitsky roast.

Pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, put the stripes of liver into it. Very quickly fry the component for 1 minutes, stirring all this time with a wooden spatula. We only need the liver to "set". Immediately after that we turn off the burner and set the pan aside.

So, with the first layer we spread the meat ingredient in clay pots. Attention: visually divide everything into the right amount of servings. Then, using a tablespoon, add the potato-onion base. Pour sour cream on top and level it with improvised inventory.

We close the pots with lids and put in a cold oven on a baking sheet or wire rack. Now turn on the oven and heat it to a temperature 200 ° C (it will take about 10-15 minutes) Immediately after that, bake the dish for 1,5 hours. After that, turn off the oven, and take out the containers with the help of kitchen tacks and put on a cutting board. Carefully remove the lid and put the chopped pickles and finely chopped greens into the pots. Attention: the penultimate component does not have to be added to the dish. It can be served separately as a side dish.

Step 8: serve yamshchitsky roast.

We serve yamshchitski hot roast to the dining table right in the pots along with slices of bread and optionally with a glass of vodka.
Good appetite!

Recipe Tips:

- so that the roast turns out with liquid sauce, you need to dilute the sour cream with a small amount of clean water and only then pour it into pots;

- when cleaning the liver, you can sprinkle it with hot water. This way it will be much easier for you to remove the film;

- In addition to beef liver, chicken can be added to the dish. It is much more tender and therefore will practically melt in the mouth.