Buckwheat Soup with Chicken Liver Recipe
One recipe - three different soups. Fast, unusual, interesting, delicious. You can prepare a diet and lean soup, and for your beloved husband - meat soup. And also for yourself - easily, gently. What you like, you choose. I think I like all the options. Try to cook.
Servings 3
Prep Time 5 minutes
Cook Time 45 minutes
Ingredients
- 1 glass Buckwheat
- 50 gram Carrot
- 40 gram Celery root
- 80 gram Leek
- 1 piece Celery petiole
- 200 gram Potato
- 1,5 liter Broth vegetable
- 200 gram Chicken liver
- Salt to taste
- Black pepper to taste
Instructions
- Wash and peel the vegetables. Cut carrots and celery root into strips, celery stalks into thin slices, leeks into thin half rings, potatoes into small cubes.
- In a deep saucepan, heat a couple of tablespoons of vegetable oil and fry the carrots with celery root until half cooked.
- Add the leeks and celery and fry for 2 minutes.
- Pour over the potatoes.
- And thoroughly washed buckwheat.
- Pour in the broth, bring to a boil, season with salt and pepper and cook over low heat for 15-20 minutes until the potatoes are ready.
- Put the vegetables with a small amount of broth in a blender and whisk until smooth.
- Return the soup to the pan, dilute the broth to the desired consistency and warm up. The base for vegetarian vegetable soup is ready!
- The prepared liver is quickly fried over high heat. The main thing is not to overcook, so that the liver remains soft and juicy.
- And now there are three possible applications. The first option, the main one for meat eaters! Pour the soup into a plate, garnish with pieces of fried liver, garnish with herbs.
- Option two, bend over! Pour the soup into a plate, garnish with slices of fried mushrooms, garnish with herbs.
- Option three, for the husband. My husband does not like mashed soups, so I made mashed potatoes only from part of the soup. Pieces of fried liver are added to the remaining part, poured into a plate and decorated with green onions and chopped coriander.