Measure the required amount of buckwheat groats.
Cook crumbly porridge on chicken broth (ratio of grits and broth 1:2).
Carrot and themselves by growing potatoes to clear, cut arbitrarily. Peel the bulb. Cook vegetables until cooked in broth (I used about 500 ml). Add salt to taste.
After the vegetables are cooked, remove onion (it will not be needed).
Liver rinse, trim all the excess. Clean the onion, cut into half rings. Fry everything in vegetable oil, adding spices and salt.
In the bowl of a blender put buckwheat porridge and vegetables with broth in which they were cooked. Beat all to a smooth paste.
Adjust the soup to the desired density add heated chicken broth.
Serve the cream soup chicken liver, fried with onions and herbs.