| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 100 gram Buckwheat
- 200 gram Potatoes
- 150 gram Onion
- 4 cloves Garlic
- 200 ml Sour Cream (10%)
- 300 ml Broth (chicken)
- 250 gram Chicken liver
- Salt
- Black pepper
- 2 tablespoons Vegetable oil
- 30 gram Butter
- Greenery (for jewelry)
Ingredients
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Instructions
- Cook buckwheat porridge. Cut onion into half rings, potatoes into large strips, crush garlic with a knife. Pour vegetable oil into a saucepan or deep frying pan, put the vegetables and fry over medium heat for 5-7 minutes. Pour in the broth, reduce the heat and simmer until the potatoes are ready.
- Add buckwheat, salt, pepper, pour cream, put on fire for 3-4 minutes.
- Grind everything in a blender.
- Wash the liver, cut off all the excess, add salt and pepper, fry until soft in butter.
- Soup from such a number of products turns out very thick. If you like a more liquid version, bring the soup to the desired state by adding broth. Pour the soup into a plate, put a piece of liver on top, garnish with herbs.
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