Vegetable Cream Soup with Buckwheat Recipe
I suggest you cook a light cream soup with buckwheat and chicken liver.
Servings Prep Time
2 10minutes
Cook Time
30minutes
Servings Prep Time
2 10minutes
Cook Time
30minutes
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).
  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).
  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.
  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.
  5. Serve cream soup with chicken liver fried with onions and herbs.
0 0 votes
Article Rating
       

Related posts:

Cream-Soup of Buckwheat with the Liver Recipe Cream of Buckwheat with the Liver Recipe Buckwheat Soup with Chicken Liver Recipe Buckwheat Soup with Veal Recipe Creamy Buckwheat Soup Recipe Autumn Vegetable Soup with Buckwheat Omelet Recipe Austrian Pumpkin Cream Soup Recipe Pumpkin Cream Soup with Chicken Liver Recipe Green Pea Cream Soup Recipe Thick Buckwheat Soup with Pork Recipe Buckwheat Soup with Seaweed Recipe Soup with Buckwheat and Sprat Recipe