Cream of Buckwheat with the Liver Recipe
Very tender, rich, delicious cream soup. This soup is not only pleasant to the taste, but also very useful. It is recommended for recuperation after illness.
Servings Prep Time
5 10minutes
Cook Time
60minutes
Servings Prep Time
5 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Add buckwheat, salt, pepper, pour cream, put on fire for 3-4 minutes.
  3. Grind everything in a blender.
  4. Wash the liver, cut off all the excess, add salt and pepper, fry until soft in butter.
  5. 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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