Liver soup
Description
A hearty first course. Cook the liver soup for no more than half an hour over medium heat. The soup should not boil vigorously, but simmer gently. Taste the soup as it cooks; a ready soup will smell very delicious. I can tell whether a dish is ready or not just by its aroma. Serve the finished soup with finely chopped fresh herbs. The amount of buckwheat added will determine the soup's thickness. Good luck—your soup is ready to serve!
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the potatoes into cubes.
- 3
Step 3
Put the potatoes in a pot, cover with water, and start boiling.
- 4
Step 4
Cut the liver into pieces, season with salt and pepper.
- 5
Step 5
Coat the liver in flour.
- 6
Step 6
Fry the liver in oil.
- 7
Step 7
Grate the carrot on a coarse grater.
- 8
Step 8
Finely chop the onion.
- 9
Step 9
Sauté the carrots and onions until golden brown.
- 10
Step 10
After 10 minutes, add the buckwheat to the potatoes.
- 11
Step 11
After another 10 minutes, add the prepared sauté.
- 12
Step 12
Add bay leaf, salt, and cook until done for 8-10 minutes.
- 13
Step 13
The soup is ready. Serve hot.