Print Recipe
 Vegetable Cream Soup with Buckwheat Recipe
I suggest you cook a light cream soup with buckwheat and chicken liver.
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Measure the required amount of buckwheat. Cook the crumbly porridge in chicken broth (the ratio of cereals and broth is 1:2).
    Measure the required amount of buckwheat. Cook the crumbly porridge in chicken broth (the ratio of cereals and broth is 1:2).
  2. Peel carrots and potatoes, cut them arbitrarily. Peel the onion. Boil the vegetables until tender in the broth (I used about 500 ml). Add salt to taste. After the vegetables are cooked, remove the onion (you won't need it).
    Peel carrots and potatoes, cut them arbitrarily. Peel the onion. Boil the vegetables until tender in the broth (I used about 500 ml). Add salt to taste. After the vegetables are cooked, remove the onion (you won't need it).
  3. Rinse the liver, cut off all the excess. Peel the onion, cut into half rings. Fry everything in vegetable oil, adding spices and salt.
    Rinse the liver, cut off all the excess. Peel the onion, cut into half rings. Fry everything in vegetable oil, adding spices and salt.
  4. In a blender bowl, put the buckwheat porridge and vegetables together with the broth in which they were cooked. Whisk everything until smooth. Bring the soup to the desired thickness, add the warmed chicken broth.
    In a blender bowl, put the buckwheat porridge and vegetables together with the broth in which they were cooked. Whisk everything until smooth. Bring the soup to the desired thickness, add the warmed chicken broth.
  5. Serve cream soup with chicken liver fried with onions and herbs.
    Serve cream soup with chicken liver fried with onions and herbs.
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