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Cook chicken liver soup. Chicken liver soup - preparation with photos. Chicken liver soup recipe

Do you want to prepare a new dish for your loved ones using available ingredients that will take a minimum of time? The chicken liver soup recipe with photo below will win the hearts of your household. There are many options for preparing this nutritious dish - hot, cold, liquid, creamy, light, filling. Choose the one you like.

Chicken liver is a healthy by-product

About the positive effect on the human body chicken liver everyone knows. Nutritionists recommend including this low-calorie product in the diet of people who want to lose extra pounds. It contains: beta-carotene, B vitamins, folic acid, iron, calcium and magnesium. Beneficial features chicken liver:

has a beneficial effect on the functioning of the circulatory and immune systems;
strengthens vision;
improves the condition of skin and hair;
promotes the absorption of iron by the body;
normalizes thyroid function;
improves memory;
has a positive effect on the functioning of the gastrointestinal tract.

Chicken liver is recommended for pregnant women, people with weakened immune systems and those who are struggling with excess weight. To benefit from this by-product, include it in your usual diet 2-3 times a week. However, chicken liver has a number of contraindications; it should not be consumed by children under 3 years of age, people suffering from peptic ulcers and high cholesterol.

To make soup, learn how to select this delicate offal. A stale ingredient will not only spoil the taste of the dish, but will also cause stomach upset. Fresh chicken liver has a smooth, shiny and clean surface and a sweetish smell. If the offal is orange or greenish in color, has a loose consistency, smells of bleach or other foreign odors, refrain from purchasing it.

How to make liver soup - step-by-step recipes with photos

Useful qualities of this by-product are preserved with proper heat treatment. To prepare chicken liver soup, the recipe and photo of which you will find below, thoroughly rinse the main ingredient, remove films and soak for 10-15 minutes. V cold water or milk. This will relieve the offal from unpleasant bitterness and make it more tender. Next, follow the selected recipe.

Delicate cream soup for children

Delicious dish, made from chicken liver, is not only nutritious, but also incredibly healthy. Children rarely like to eat offal. But, if you want your child to eat healthy chicken liver, prepare a gentle cream soup for him. The consistency of this dish is similar to liquid vegetable puree. Delicate creamy soup will delight not only your child, but also all family members with its delicious creamy taste. For cooking you will need a saucepan and a frying pan.

Ingredients:

vegetable broth 1.5 l;
chicken liver 0.5 kg;
medium carrot 1 pc.;
1 onion;
egg yolk 2 pcs.;
cream with fat content 10-15% 0.2 l;
flour 2 tbsp. l.;
butter 4 tbsp. l.;
milk 0.5 l;
White bread;
parsley;
a pinch of salt.

Instructions:

Clean the liver from films, soak in cold milk for 10-15 minutes.
Dice the onion and carrots and fry in butter until golden brown.
Gently squeeze the liver to remove excess liquid, cut into small pieces, add to the fried onions and carrots. Fry the resulting mixture over low heat for 5-7 minutes.
Add 0.2 liters of vegetable broth to the fried chicken liver with vegetables. Cover with a lid, simmer for no more than 10 minutes, then cool.
In a separate bowl, melt the butter, add flour and sauté until golden brown. Then pour the remaining vegetable broth into the mixture in a thin stream, stirring constantly to prevent lumps from appearing. Leave the dish to simmer over low heat for 10-15 minutes.
Grind the cooled fried liver-vegetable mixture using a blender or food processor to a puree-like consistency.
Pour vegetable broth with flour and butter into the resulting liver mass in a thin stream, stirring constantly. Make sure there are no lumps in the soup.
Whisk in a separate bowl egg whites with cream and salt.
Gently pour the egg-cream mixture into the liver soup.
Place the dish on low heat, cook for 10-15 minutes.
Cut white bread into small cubes. Line a baking sheet with parchment paper and place bread cubes on top. Bake in the oven at 180-200 degrees for 10-15 minutes. Cool the finished crackers.
Pour the prepared tender cream soup into portioned plates, add croutons, and garnish with chopped parsley. This dish is perfect for both lunch and dinner.

If you want to lose extra pounds or are sticking to... proper nutrition, prepare a light version of the dish. Low-calorie chicken liver soup recipe with photo, which is presented below, is a great option for diet menu. A healthy and nutritious dish will be an ideal choice for a light lunch or dinner. To prepare buckwheat-liver soup you will need:

vegetable broth 2 l;
chicken liver 0.5 kg;
buckwheat 100 g;
carrots 1 pc.;
onions 1 pc.;
red bell pepper 1 PC.;
tomatoes 2 pcs.;
olive oil 2 tbsp. l.;
greens - dill and parsley;
salt to taste.

Cooking steps:

Peel the carrots and onions and cut into strips.
Pour olive oil into a hot frying pan, add chopped onions and carrots. Sauté until golden brown.
Peel the red bell pepper from seeds, rinse under running water, cut into strips, add to the fried onions and carrots. Continue sautéing over low heat.
Pour boiling water over the tomatoes, remove the skin, cut into cubes, and add to the vegetables in the frying pan.
Pour 0.5 liters of vegetable broth into the mixture, cover with a lid, and simmer over low heat for 10-15 minutes.
Carefully squeeze out the water from the chicken liver and cut into small portions. Place them in boiling water for 5-10 minutes.
Sort the buckwheat, rinse and soak in cold water for 10-20 minutes.
Boil the remaining vegetable broth in a saucepan, add buckwheat to it, and cook over low heat for 10-15 minutes. Then add vegetable stew. Continue cooking for another 10-15 minutes.
Add boiled chicken liver to the boiling soup and cook for 5-7 minutes.
At the end of cooking, add salt to taste.
Pour the finished buckwheat-liver soup into serving bowls and garnish with chopped dill and parsley.

Homemade noodle dish

Every experienced housewife has more than one option for preparing liver soup in her arsenal. A culinary classic - a dish with homemade noodles. Aromatic, healthy and nutritious liver soup will perfectly warm and nourish the body on cold winter days and protect against colds in the fall. By watching the video below, you will learn how to prepare a dish with homemade noodles and replenish your piggy bank culinary recipes.

Cabbage soup with cabbage and liver

You will hardly surprise anyone with traditional Russian soup. However, if you cook cabbage soup with chicken liver, the dish will reveal new flavor nuances. Classic version soup is cooked from both fresh and sauerkraut. Therefore, cabbage soup with liver is great for cooking at any time of the year. In summer, prepare Russian soup with fresh cabbage, and in winter, with sauerkraut.

Ingredients:

2 liters of chicken broth;
0.3 kg chicken liver;
carrots 1 pc.;
onions 1 pc.;
potatoes 300 g;
fresh cabbage 300 g;
vegetable oil 4 tbsp. l.;
sour cream;
greens - dill, parsley;
Bay leaf;
black peppercorns;
salt to taste.

Step-by-step cooking instructions:

Rinse the liver, remove films, soak in cold water for 10-15 minutes.
Peel the carrots and onions and cut into strips. Pour 2 tbsp into a hot frying pan. l. vegetable oil, add chopped vegetables, fry until golden brown.
Boil chicken broth in a saucepan, add frying.
Peel the potatoes, cut into cubes, add to the boiling broth.
Chop the cabbage into strips and add to the soup. Cook over low heat for 15-20 minutes.
Squeeze the water out of the chicken liver and cut into portions. Pour 2 tbsp into a hot frying pan. l. vegetable oil, add liver, fry on all sides for 3-5 minutes. Check the readiness of the liver with a fork.
Add liver, bay leaf and black peppercorns to the boiling soup to taste. Cook the soup over low heat for 5-7 minutes. Make sure that the boil is not intense. Then take out the bay leaf and salt the cabbage soup to taste.
Pour the prepared dish into portioned plates, add sour cream, and garnish with chopped herbs.

What else can you cook liver soup with?

If you want to surprise your household with new options usual dish, feel free to experiment with ingredients. Add mushrooms, green peas, green beans, cauliflower, vermicelli or chicken breast. If you want to do something unique and exotic, make a dish with apples, pumpkin, peaches or cherries. For this you will need a grater and a slow cooker.

Cream of chicken liver soup

Chicken liver - meat by-product instant cooking. There are a huge number of dishes made from this wonderful product - meatloaf, soups, pates, casseroles with and without foil, chicken liver is prepared with mushrooms, vegetables, potatoes, various cereals and much more.

About the benefits of chicken liver

Everyone knows that almost every product has both benefits and harm. Chicken liver is no exception. Its benefit is that it contains a lot of protein, it is rich in folic acid, which is so useful for children and pregnant women, it contains large amounts of vitamin A, C, it contains selenium and iodine, choline, riboflavin, iron, magnesium and phosphorus. But there is also harm in the liver.

Nowadays, factories and poultry farms use antibiotics, which are used to inject all animals and birds so that they do not become infected with various diseases. It is clear that antibiotics are chemicals, so chicken liver is absolutely not recommended for children under 3 years of age. Of course, the harm from chicken liver grown in a factory is not severe, since the human body is already accustomed to such food and itself copes with cleansing the body of harmful chemicals, so the benefits in the liver are much greater.

The calorie content of chicken liver is very low - only 137 kC, so it is very suitable for consumption by those who diligently diet and eat only healthy low-calorie foods. Many people will ask - what kind of chicken soup should I make? Such people would like, for example, chicken liver soup. Let's see the delicious recipe chicken soup from the liver, prepared without frying or adding oil.

Ingredients:

Chicken liver - 200 grams,
Rice - 5 tbsp,
Carrots - 1 piece,
Potatoes - 3 pieces,
Garlic - 2 cloves,
Onion- 1 piece,
Chicken broth - 4 cups or 1 l.,
Dill and parsley - to taste,
Black pepper - to taste
Sea salt - to taste.

Step-by-step preparation

Chicken liver soup will turn out to be not at all greasy, healthy and very tasty. The recipe is simple, and the soup does not take long to cook - about 40 minutes.

Cooking steps:

Pour hot chicken stock into a saucepan, place over very low heat and add diced carrots and onions.
When the carrots are almost cooked, add the potatoes, also cut into cubes.
Rinse the liver well and cut into large cubes, finely chop the garlic and herbs. Peel the rice and rinse until the water runs clear.
Place the rice in the pan, and after 5-10 minutes the liver and garlic. When the liver and rice are cooked, put the herbs, salt and pepper into the pan. Stir everything, let simmer for about 5 minutes and turn off the heat.

Serve like this tasty soup The chik needs to be hot. You can put hard-boiled and cut into quarters on top egg, as decoration.

Did you know?

In general, the calorie content of this chicken soup is low. But if you are not on a diet, then you can try preparing this soup a little differently. You will need the same ingredients, although the onions, carrots and garlic need to be fried in hot frying pan with the addition of vegetable oil. And only then add it all to the soup. The difference seems to be slight, but the taste of chicken liver soup immediately changes, becoming more expressive and rich.

There is one interesting fact. In the Republic of Korea, many doctors recommend consuming chicken liver to help a person get rid of chronic fatigue and overwork. If the patient has poor vision or some kind of lung disease, he is also prescribed chicken liver. Apparently it has some kind of secret. In general, this tasty and interesting offal is recommended to be consumed approximately once every two or three weeks. This way you can avoid various kinds of stress, stay healthy and full of energy.

Many housewives will ask - how to choose a good chicken liver? It's not difficult at all. First you need to focus on the color of the liver - it should be red-brown. Under no circumstances should it be orange - this is a sign that it has been very frozen and there are no useful substances left in it. The surface of the chicken liver should be smooth - without pits or inclusions.

If the surface of the liver is loose or it completely falls apart into pieces, it means that it has been frozen and thawed more than once, it is not fresh at all. You should not buy such a liver - it will be bitter and not at all tasty. In supermarkets, the liver must be checked especially carefully. They can come up with all sorts of things to sell this or that product whose expiration date has long passed.

The soup is prepared very quickly and simply, since we use chicken liver in it, and, as you know, it does not require long-term heat treatment due to its delicate structure. We start preparing the soup by frying the onion - chop it into a quarter of a ring and fry it as if traditional soup until soft.

Add carrots to the softened onions, simmer a little more until the carrots also become soft and golden (2-3 minutes).

Take a saucepan for two or three liters of water, transfer the contents of the frying pan or saucepan into the saucepan, and fill it with hot water.

Place the pan on the stove and leave our preparation to boil. As soon as the liquid boils, you can add green peas. The recipe uses freshly frozen peas, which do not need to be defrosted first, but can be sent straight into the boiling broth. If you don’t have any, try using canned peas from a can (drain the liquid). Cook the broth with peas for 10-15 minutes.

While the broth with peas in the pan comes to an active boil, prepare the chicken liver. It must be washed well and cut into 2-3 parts. At the same time, do not forget to remove all parts of the liver unnecessary for the soup - films, fat and cut off the collapsed pieces.

Advice: It happens that the liver you purchased in the store turned out to be, to put it mildly, not in marketable condition. If it is too loose and does not hold its shape, it is better to first pour boiling water over it so that the liver “seizes” in hot water, and then pour out all the fine suspension along with the water. The remaining whole pieces can be added to the broth for further preparation of the soup. This way, your broth will remain clear and the soup will look more appetizing.

I really love chicken liver soup for its taste and colorful appearance. And also for the ease of its preparation. Chicken liver is a very delicate product that is ideal for cooking children's menu. This soup with chicken giblets looks very appetizing, it is satisfying (also due to the fact that it contains noodles), a large amount of carrots and herbs makes the chicken liver soup rich in bright colors, which you can’t help but like.

But this chicken liver soup contains another meat component - chicken gizzards. There are very few of them, but their presence greatly transforms the dish and makes it richer. If you have something against chicken stomachs– then just don’t use them in this recipe, but add more chicken livers instead.

In general, be sure to try making such a tasty and nutritious chicken liver soup, thereby introducing a pleasant innovation into the established home menu.

Cooking time: 45 minutes

Number of servings – 4-5

Ingredients:

2 liters of water
300 g chicken liver
150 g chicken gizzards (optional)
2 potatoes
2 carrots
1 onion
4 tbsp. sunflower oil
3 tablespoons soup noodles
herbs for seasoning soup
salt pepper

Chicken liver soup, step-by-step recipe with photos

Peel and wash the potatoes and carrots for chicken liver soup. Then we cut it. Cut carrots into circles or semicircles (not thick), potatoes into cubes or strips.

Fill the pan with 2 liters of water, put the potatoes in it and put it on medium heat. Set the carrots aside for now.

For chicken liver soup, in addition to this very liver, I also have some chicken gizzards. Wash these ingredients thoroughly and then let the water drain. Chicken livers cut each into 2-3 parts, stomachs into 2 parts.

Heat the frying pan and add a little sunflower oil. Fry carrots and chicken giblets at the same time. Frying time: 5-7 minutes over medium heat.

Add the fried ingredients to the pan with boiling potatoes and cook the chicken liver soup until all the ingredients are fully cooked (about 25 minutes from the moment you add the carrots and liver with gizzards.

Well, to complete the picture, all that remains is to add soup noodles to the pan with chicken liver soup. Cook the soup for another 15 minutes (with active boiling).

Season chicken liver soup with herbs. I have green onions, dill and parsley, a little bit of everything.

Chicken liver soup is not only very tasty, but also extremely healthy dish. Chicken liver contains easily digestible proteins, many vitamins - riboflavin, A, choline, C, folic acid, essential elements such as iodine, selenium, phosphorus, magnesium, iron. This makes it possible to include soups from it in the menu. dietary diets, diets for pregnant women. This soup will also be useful for children.

Chicken liver soup will also be useful for those who adhere to weight loss diets. The calorie content of the product is very low - only 137 kC.

Chicken liver soup is present in every culinary tradition of the people who are faced with keeping chickens, and since these are almost all nations, this soup can rightfully be called world famous.

How to make chicken liver soup - 15 varieties

This delicious soup only takes forty minutes to prepare.

Ingredients:

Chicken liver - 0.2 kg;
Rice - 5 tablespoons;
Potatoes - 3 pieces;
Carrots - 1 piece;
Onion - 1 piece:
Garlic - 2 cloves;
Chicken broth - 1 liter
Sea salt, parsley, pepper, dill - to taste.

Preparation:

Add diced carrots and onions to the chicken broth and cook over low heat until the carrots are half cooked, then add diced potatoes and rice.

After ten minutes, add the washed, diced liver, finely chopped garlic and herbs, pepper, salt and cook for five to seven minutes.

The soup is ready.

In traditional Chinese and Korean medicine, chicken liver soup is used to treat chronic fatigue, liver diseases, weakening of visual acuity over time, and lung diseases.

This soup is extremely easy to prepare, but nevertheless quite tasty and satisfying.

Ingredients:

Potatoes - 3 medium tubers;
Onion - 1 piece;
Carrots - 1 piece;
Buckwheat- ½ cup;
Flour - ½ cup;
Bay leaf - 2 leaves;
Greens - to taste;
Spices, salt - to taste.

Preparation:

Set the diced potatoes to boil.

Cut the liver into pieces, roll in flour and fry in vegetable oil.

When the liver is almost ready, add the carrots cut into cubes and chopped onion and fry until done.

When the potatoes are cooked, put buckwheat into the pan and after five minutes add the frying agent to the soup, add salt, add bay leaf and simmer over low heat for ten minutes.

The soup is ready.

Choosing quality chicken liver is easy:

First pay attention to the color - it should be red-brown. An orange tint appears if the liver was first frozen and then defrosted; such a product contains almost no useful vitamins;
the surface should be smooth without any inclusions;
the liver should be elastic to the touch.

This is a hearty and tender-tasting soup in which liver and buckwheat complement each other perfectly. Recipe for eight people.

Ingredients:

Chicken liver - 0.7 kilograms;
Buckwheat - 0.2 kilograms;
Carrots - 1 piece;
Onion - 0.1 kilograms;
Vegetable oil - 2 tablespoons;
Spices, salt - to taste.

Preparation:

Processing chicken liver before cooking is as follows:

the liver is washed;
veins are removed;
remove the remains of the gallbladder.

The prepared liver is boiled for ten minutes after boiling, then salted and buckwheat is added. Continue cooking over medium heat for fifteen minutes, add finely chopped onion fried in vegetable oil and grated coarse grater carrots, spices. Cook for ten minutes over low heat.

The soup is ready!

The combination of smoked aroma and delicate taste chicken liver.

Ingredients:

Pork ham - 0.1 kilograms;
Smoked sausages - 0.2 kilograms;
Chicken liver - 0.3 kilograms;
Rice - 50 grams;
Chicken broth - 0.6 liters;
Eggs - 2 pieces;
Greens - 1 bunch
Salt and spices - to taste.

Preparation:

Cut the ham into very thin slices and fry with chopped liver in olive oil.

Pour in hot broth and cook for half an hour. Then add rice and cook the soup until it is ready. Blend with herbs, add chopped sausages, bring to a boil, remove from heat and let sit for ten minutes.

When serving, garnish with chopped eggs.

This soup can be given even to very young children who are just beginning to switch to “adult” nutrition.

Ingredients:

Chicken liver - 1 piece;
Potatoes - 1 tuber;
Small carrots - 1 root;
Onion - ¼ small onion;
Buckwheat - 4 tablespoons;
Quail eggs - 2 pieces;
Water - 0.4 liters.

Preparation:

Place very finely chopped washed potatoes into boiling water and reduce heat to medium.

Cut the liver into 4 parts and add to the soup.

Grate the carrots on a fine grater, chop the onion very finely and add to the pan along with the buckwheat.

Cook over low heat for twenty minutes.

Boil at the same time quail eggs, separate the yolk and chop.

Blend the prepared vegetables and liver with buckwheat. Add the yolk and broth until the consistency of a very liquid puree.

This keto soup for low-carb diets stimulates the body; nutritionists recommend giving it to children at least once a week, but adults will also enjoy it.

Ingredients:

Vegetable oil - 2 tablespoons;
Onion - 1 piece;
Potatoes - 2 tubers;
Chicken liver - 0.2 kilograms;
Garlic - 2 cloves;
Greens - 1 bunch;
Seasonings, salt - to taste.

Preparation:

Fry the onion in vegetable oil in a saucepan (3 minutes). Pour boiling water and add chopped potatoes - cook for ten minutes and then add chopped liver, seasonings to taste, chopped garlic and herbs. Cook until the potatoes are ready.

When serving, you can offer sour cream.

The recipe is for five servings.

Ingredients:

Potatoes - 2 tubers;
Chicken liver - 0.3 kilograms;
Champignons - 0.2 kilograms;
Garlic - 3 cloves;
Salt, spices - to taste;
Butter - 1 teaspoon;
Greens - to taste.

Preparation:

Half the champignons, potatoes, garlic and liver are boiled in a liter of water until the potatoes are tender. The broth is drained and the cooked ingredients are pureed with a blender and returned to the broth.

The remaining champignons are cut into 4 parts and placed in the soup. Stir, bring to a boil and cook for another three minutes.

The soup is ready. Before serving, add butter.

Very tender soup with a sweetish taste characteristic of chicken liver.

Ingredients:

Garlic - 3 cloves;
Potatoes - 1 large tuber;
Carrots - 1 piece;
Onion - 1 head
Cream 33% - 120 grams;
Butter - 70 grams;
Croutons from Borodino bread - 1 tablespoon;
Vegetable oil - 100 grams;
Chicken broth 1 ½ liters;
Parsley - 1 bunch;
Boiled chicken meat - 0.2 kilograms.

Preparation:

Chop the vegetables and fry in a saucepan until golden brown in vegetable oil along with the liver.

Fill chicken broth, cook for twenty minutes.

Chop the boiled chicken meat, finely chop the parsley.

Blend the cooked soup, strain through a sieve, add butter, cream and bring to a boil.

The soup is ready.

When serving, drizzle with olive oil and sprinkle with croutons.

Such original soup will undoubtedly appeal to connoisseurs of Georgian cuisine. The layout for one serving is given. Served in a small pumpkin.

Ingredients;

Pumpkin - 0.15 kilograms;
Chicken liver - 70 grams;
Cream 33% - 2 tablespoons;
Olive oil - 1 tablespoon;
Onion - 1/8 of a small onion.

Preparation:

The prepared liver is quickly fried on olive oil.

Peel the pumpkin, cut it into small pieces and boil it.

Finely chopped onions are sautéed.

Pumpkin pieces are boiled in cream for five minutes, then 0.25 pumpkin broth is added, sautéed onions are added, salted and blended.

Let it brew for ten minutes.

Before serving, add pieces of fried liver to the soup.

If you season the soup lemon juice, it will be more piquant.

A clear soup with a distinct aroma and taste of fried chicken liver.

Ingredients:

Chicken liver - 0.3 kilograms;
Potatoes - 4 tubers;
Onion - 1 piece;
Carrots - 1 piece;
Red bell pepper - half;
Beans - 0.15 kilograms;
Butter - 1 tablespoon;
Vegetable oil for frying - 2 tablespoons;
Water - 2 liters.

Preparation:

Let the pre-soaked beans boil.

Prepare a fry of chopped onions, carrots, and peppers. Fry the vegetables until half cooked and place the liver and butter in the pan.

When the beans are boiled, add the potatoes cut into 4 pieces, fry with the liver and cook until tender.

Thick, sharp and very aromatic soup with original taste. Layout for 1 serving.

Ingredients:

Jamon - 40 grams;
Chili pepper - 1 small;
Chicken liver - 150 grams;
White bread - 80 grams;
Eggs - 1 piece;
Chicken broth - 0.5 liters;
Garlic - 12 cloves;
Olive oil - 1 tablespoon;
Thyme - 1 sprig.

Preparation:

Chop the garlic coarsely, cut the bread into cubes.

Finely chop half a chili pod.

Cut the liver and jamon into large pieces.

Fry the garlic in very hot olive oil for thirty seconds, then add the jamon, liver and fry constantly stirring for two minutes. Add bread and fry for another minute.

Add chili, add broth, bring to a boil, reduce heat to low and simmer for twenty minutes.

Beat the egg and add it to the soup, stirring constantly.

When serving, garnish with thyme.

Chicken liver soup - a traditional dish Scottish cuisine, like other dishes of this culinary tradition, is distinguished by its simplicity of taste and satiety.

Ingredients:

Water - 1-1 ½ liters;
Chicken liver - 0.3 kilograms;
Potatoes - 0.15 kilograms;
Pearl barley - 70 grams;
Leeks - 3 small;
Celery - 1 stalk;
Parsley - 3 sprigs;
Parsnips - 1 piece;
Salt - to taste.

Preparation:

Boil the cereal over medium heat. When the pearl barley is almost ready, add diced potatoes, as well as chopped parsnips, leeks, parsley, celery, carrots - if you don’t have fresh ones, you can use dried ones.

Cut the prepared liver into 3-4 parts and boil in a separate pan for a couple of minutes. Drain the water.

When the potatoes and pearl barley are ready, add the boiled liver, salt to taste and cook for five minutes.

Remove from heat, let sit for a few minutes and serve.

This is not only a very tasty delicacy, but also a nutritious soup.

Ingredients:

Chicken liver - 0.4 kilograms;
Onion - 1 piece;
Porcini mushrooms -= 3 pieces;
Medium carrots - 1 piece;
Sweet pepper - ½ fruit;
Green peas - 2 handfuls;
Potatoes - 2 small tubers;
Ghee - 1 tablespoon;
Olive oil - 2 tablespoons;
Pepper, salt - to taste.

For the dumplings:

Sifted flour - 1 cup;
Eggs - 2 pieces;
To steam the dough, use boiling water.

Preparation:

Cut vegetables and mushrooms into small pieces and sauté in vegetable oil, add melted butter. Add spices, add salt and add liver. Simmer until done and transfer to a saucepan.

Place the diced potatoes, add water, bring to a boil, reduce the heat to low and cook until the potatoes are half cooked.

Prepare the dumpling dough. Sift the flour, add salt and combine with the eggs, steam with boiling water and knead until smooth. Let the dough rest for ten minutes.

When the potatoes are half cooked, add green pea, form dumplings on a spoon and place them in the soup. The readiness of the dumplings is checked by their floating to the surface of the soup.

When serving, decorate with herbs.

Tender and tasty soup easy to prepare. It can be given to children from eight months.