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Chicken liver soup

Chicken Liver Soup

A tasty, easy-to-make soup with chicken liver — a great change from cabbage soup and borscht. I saw the recipe on a cooking show and decided to give it a try. No regrets! Give it a go too!

Skazka

Recipe author

Composition / ingredients

Servings:

Chicken liver

400

Milk

Potatoes

Carrots

Onion

Egg noodles

100

Peppercorns

Salt

Fresh herbs

Water

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 5 g

Fats 8 % 1 g

Carbohydrates 50 % 6 g

58 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Trim and rinse the chicken liver.
Step 2:

Cover it with milk and let it sit for 30 minutes to an hour. The cooking time below doesn't include soaking the liver.
Step 3:

Peel, wash, and cut the carrot and onion — the carrot into strips, the onion into half-rings.
Step 4:

Make the sauté: cook the onion in a mix of butter and vegetable oil, then add the carrot and cook a little longer. Set the water on to boil — you can use chicken broth instead.
Step 5:

Peel, wash, and cut the potatoes into strips. You don't have to put potatoes in a noodle soup, but my husband insists it isn't soup without them. Add the potatoes to the boiling water and bring back to a boil.
Step 6:

Add the sautéed vegetables and the noodles — I use store-bought, but you can make your own.
Step 7:

Take the liver out of the milk and rinse it.
Step 8:

Since my noodles cook in 12 minutes, I add the liver to the soup 5 minutes before the noodles are done. Season with salt and pepper and add the bay leaf.
Step 9:

Cook for 5 minutes, then add the fresh herbs. I use dill, parsley, lovage, and green onion. Let it come to a boil, then turn it off. The soup is ready. Enjoy!