Cream-Soup of Buckwheat with the Liver Recipe
Very tender, rich, delicious cream soup. It is not only pleasant to the taste, but also very useful. It is recommended for recuperation after illness. This soup is suitable for all children and adults. From fairly simple products, a rather exquisite dish is obtained.
Servings Prep Time
5 10minutes
Cook Time
50minutes
Servings Prep Time
5 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Cook buckwheat porridge. Cut the onion into half rings, the potatoes are not large strips, chop the 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 cook until the potatoes are ready.
  2. Add buckwheat, season with salt and pepper, pour in cream, warm over fire for 3-4 minutes.
  3. Grind everything in a blender.
  4. Rinse the liver, cut off all the excess, add salt, pepper, fry until tender 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. Ready!
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