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Print Recipe
Cream-Soup of Buckwheat with the Liver Recipe
Very gentle, rich, delicious cream soup. It is not only pleasant to taste, but also very useful. Recommended for recuperation after illness. This soup is suitable for all children and adults. From fairly simple products, it turns out quite an exquisite dish.
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Cook buckwheat. Cut onions into half rings, potatoes are not large strips, garlic chop with a knife. In a saucepan or deep pan pour vegetable oil, put the vegetables and fry over medium heat for 5-7 minutes.Pour the broth, reduce heat and cook until potatoes are ready.
    Cook buckwheat. Cut onions into half rings, potatoes are not large strips, garlic chop with a knife. In a saucepan or deep pan pour vegetable oil, put the vegetables and fry over medium heat for 5-7 minutes.Pour the broth, reduce heat and cook until potatoes are ready.
  2. Add buckwheat, salt, pepper, pour the cream, warm on the fire for 3-4 minutes.
    Add buckwheat, salt, pepper, pour the cream, warm on the fire for 3-4 minutes.
  3. All grind in a blender.
    All grind in a blender.
  4. Wash the liver, cut off all the excess, salt, pepper, fry until tender in butter.
    Wash the liver, cut off all the excess, salt, 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, adding the broth. Pour the soup into a plate, put a piece of liver on top, decorate with herbs. Ready!
    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, adding the broth. Pour the soup into a plate, put a piece of liver on top, decorate with herbs. Ready!

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