Fried Chicken livers with fresh Vidalia Onions

You know, the Vidalia onions are so good raw.  They do not have this pongee aroma of regular onions, so you can eat them as they are, just sliced with a little bit of salt.

This is a recipe from Sofia, Bulgaria. Bulgarian sweet onion was similar in taste to Vidalia .

There was a snack bar right in the center of town, where this dish was served.

So, this is what we need for 2 people

1 pound of chicken livers ( organic preferably)

½ of large sweet Vidalia onion sliced

Salt and black pepper

Frying oil – I use vegetable oil

Fry the livers in oil with salt and pepper until done and put in a dish.  Put freshly sliced Vidalia over  it.

Enjoy!

P.S. If you add cold beer to it, you will enjoy it even more!

Pickled herring with boiled potatoes and green onion

This dish is really popular all over Ukraine, Poland, Russia. It usually served as an appetizer with a range of  salads, cold cuts and  aperitifs (drinks)

The pickled herring is sold in Eastern European stores.

All I do is add a little bit of sunflower oil over the fish (unless it is all ready with oil in a package) and add some green onions over the herring and boiled potatoes