Simple soup on meat broth
Description
A hearty first course. This dish is indeed very simple, yet delicious and filling. First, chop all the vegetables. Prepare a deep sauté pan. Heat vegetable oil in it and sauté carrots and celery root. Then add green celery and leek, followed by potatoes and buckwheat. Pour in the broth, bring to a boil and simmer for 15–20 minutes. Meanwhile, sear the liver over high heat until cooked through, then add it to the soup. Season with salt and pepper to taste. The soup can be served as is, or the vegetables can be blended into a purée, after which you can add the liver to the puréed soup. Serve with fresh herbs. Ladle into bowls and serve.
Instructions
- 1
Step 1
Finely chop all the vegetables. In a deep sauté pan, sauté the carrots and celeriac until half-cooked.
- 2
Step 2
Then add the celery and leek.
- 3
Step 3
And after a couple of minutes – the potatoes.
- 4
Step 4
And add the rinsed buckwheat. Pour in the broth, bring to a boil, and simmer for 15-20 minutes.
- 5
Step 5
Sear the liver over high heat until cooked through and add it to the soup. Season with salt and pepper to taste. The soup is ready. As an option, you can puree the vegetables to make an excellent creamy soup with pieces of liver. Serve garnished with fresh herbs.