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Print Recipe
Cream of Buckwheat with the Liver Recipe
Very gentle, rich, delicious cream soup. This soup not only pleasant to the taste, but also very useful. Recommended for recuperation after illness.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Add buckwheat, salt, pepper, pour the cream, put on the fire for 3-4 minutes.
    Add buckwheat, salt, pepper, pour the cream, put on the fire for 3-4 minutes.
  3. All grind in a blender.
    All grind in a blender.
  4. Liver wash, cut all the excess, season with salt and pepper, fry until tender in butter.
    Liver wash, cut all the excess, season with salt and pepper, fry until tender in butter.
  5. 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.
    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.

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