Cook buckwheat. Chop the onion half rings, potatoes in large strips, crush the garlic with a knife. In a saucepan or deep frying pan pour vegetable oil, put vegetables and fry on medium heat for 5-7 minutes. Pour in broth, reduce heat and simmer until potatoes are done.
Add buckwheat, salt, pepper, pour the cream, put on the fire for 3-4 minutes.
All grind in a blender.
Liver wash, cut all the excess, season with salt and pepper, fry until tender in butter.
Soup from this number of products is obtained very with a 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, decorate with greens.