Onion cut into semi rings, crush the garlic with a knife. Put to fry the onion with the garlic in a little vegetable oil on a fairly high heat. From time to time to stir so the onion doesn't burn. Meanwhile, make the sauce: add the sour cream, mustard, Imeretian saffron, and nutmeg.

Cucumbers grate on a coarse grater and add to the sour cream. Mix well.

Liver cleanse from films and cut into fairly large. Roll in cornstarch and add to the onions. Quickly stir. Add salt, sugar and pepper. Mix well. Pour 50 ml of water to the liver from sticking to the pan and fry the liver with onions for another 3 minutes. Fire leave a strong.

Then add the prepared sour cream dressing, pour 300-400 ml of cool boiled water. Fire diminish to an average closer to the minimum. Mix the sour cream with the liver, and leave to stew for 10 minutes under a lid.