Chicken soup with vegetables, mushrooms, and liver
Description
Perfect for lunch. We rarely cook soups with liver, and that's a shame. Besides the health benefits of this ingredient, the taste of the soup is excellent. To make the liver more flavorful and the soup clearer, sauté the liver beforehand, then add it to the soup. The soup is ready to serve.
Instructions
- 1
Step 1
Put the chicken broth on to cook. When the meat is almost done, add the potatoes cut into strips, and cook until they are half-cooked. Season with salt and pepper to taste.
- 2
Step 2
Slice the mushrooms into strips and sauté with shredded onion until golden. Add carrot and celery, both cut into strips, and continue sautéing briefly, stirring constantly without browning too much.
- 3
Step 3
Add the zucchini cut into thin strips and heat for a couple of minutes.
- 4
Step 4
Sauté the chicken liver, cut into strips. Add the vegetable-mushroom sauté to the soup and mix well. Add the liver. Bring the soup to a boil and cook for a couple of minutes.
- 5
Step 5
Add the spices and mix well. Cover with a lid and remove from heat. Let the soup steep for about 20 minutes.
- 6
Step 6
Serve hot.