Potatoes and carrots wash, boil in uniform. Wash and prepare the meat, herbs and spices.
Vegetables to clear, cut into cubes, onion cut into half rings. Most of the cucumbers are also cut into cubes. Cut chicken hearts into halves, liver and pork into small pieces.
Fry the chicken hearts and liver in a dry pan. Season with salt and pepper. Season the pork with salt and pepper, season with olive olive oil and simmer with the onions until tender (the meat should be soft).Ready pork posting in a separate a bowl to chicken assorted. Prepare a sauce of natural yogurt, grated pickles, finely chopped herbs.In a separate bowl, mix the diced pickles with the sauce.
Lay out warm salad layers through culinary ring. The first layer of carrots and potatoes, the second — juicy cold cuts, the third-from cucumbers with herbs and sauce.