Liver in cherry sauce with savoury chocolate, served with cooked potatoes and beets


  • 700 g liver
  • 500 g potatoes
  • 5 beets
  • 300 g cherries
  • 2 cups red wine
  • 5 tablespoons butter
  • 2 teaspoons demi-glace sauce
  • 20 g dark chocolate
  • 4 tablespoons vegetable oil
  • 2 teaspoons lemon juice
  • 5 tablespoons flour
  • Spices: salt, pepper, sugar


Cut the liver into small fillets. Sprinkle with flour and fry in a heated frying pan with a small amount of vegetable oil. Season with salt and pepper to taste after frying.


Pour the red wine into a saucepan and bring to a boil. Add cherries followed by the demi-glace, mix thoroughly and cook on low heat for several minutes. At the end, add chocolate and continue stirring. Season with salt, pepper and sugar to taste.

Peel the potatoes and cook in salted water. Leave to cool, then cut into halves and fry in butter.

Peel, cook and grate the beets. Heat butter in a frying pan and fry the beets. Add sugar and lemon juice to give them a sweet and sour taste.