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 Prep Time
3 5minutes
Cook Time
45minutes
Servings Prep Time
3 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. 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.
  2. In a deep saucepan, heat a couple of tablespoons of vegetable oil and fry the carrots with celery root until half cooked.
  3. Add the leeks and celery and fry for 2 minutes.
  4. Pour over the potatoes.
  5. And thoroughly washed buckwheat.
  6. 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.
  7. Put the vegetables with a small amount of broth in a blender and whisk until smooth.
  8. Return the soup to the pan, dilute the broth to the desired consistency and warm up. The base for vegetarian vegetable soup is ready!
  9. The prepared liver is quickly fried over high heat. The main thing is not to overcook, so that the liver remains soft and juicy.
  10. 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.
  11. Option two, bend over! Pour the soup into a plate, garnish with slices of fried mushrooms, garnish with herbs.
  12. 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.
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