Liver pie



  • 700 b beef liver
  • 3 eggs
  • 60 ml milk
  • 100 g flour
  • 200 g bulb onions
  • 200 g carrots
  • 3 cloves of garlic
  • mayonnaise / sour cream
  • sunflower oil
  • salt – to taste
  • blended seasoning – to taste


  • 3 boiled eggs
  • 1 tomato
  • culinary plants – to taste
  • red caviar – to taste


Peel bulb onions and chop them. Peel and grate carrots. Fry the onion till it becomes clear. Then add the prepared carrot and continue to fry.

Peel and squeeze garlic. Combine it with mayonnaise or sour cream (at your choice), salt and blended seasoning.

Remove the thin liver film covering the outside. Grate the liver. Add milk and eggs. Mix the ingredients thoroughly. Then fold in flour and salt. Mix everything again.

Heat sunflower oil in a frying pan and cook the pancakes. Fry them over medium heat 5 minutes on each side.

Let the pancakes cool slightly. Place one liver pancake on a plate, grease it with mayonnaise/ sour cream, add the mixture of carrot and onion. Place the next pancake above and repeat the procedure. Form all the pancakes in the same way.

Put the liver pie in a fridge for 3-4 hours of for a whole night in order to let it soaking.

Cut the pie into portions and place the culinary plants and tomato slices between them. Cut the “patty shells” from the eggs and place some red caviar inside. Top the pie portions with chopped yolks and whites of the egg.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for liver pancakes with carrot and onion? If so, please let us know in the comments below or write us an e-mail.