4-5 tablespoons of juice from a can of pickled beetroot
some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)
Method of preparation:
Chop the garlic and the half leek (some white and some green parts).
In a pan fry slightly (until fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
Add the livers to the pan, salt and pepper and half of the beer.
Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red colouring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, until the livers get a nice reddish-brownish colour.