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Fancy Chicken Liver Soup

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Fancy Chicken Liver Soup
Image: Albena Asenova
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18/09/2014
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Preparation
15 min.
Cooking
60 min.
Тotal
75 min.
Servings
4-6

Ingredients

  • chicken livers - 10.5 oz (300 g)
  • potatoes - 1, large
  • carrots - 1, large
  • leeks - 1 sprig
  • tomatoes - 2 tablespoons canned
  • vermicelli - 3.5 oz (100 g)
  • oil
  • water - 4 1/5 cups (1 liter)
  • salt - to taste
  • savory - crumbled, to taste
  • tarragon - 1/3 tsp
  • for thickening
  • eggs - 1
  • yoghurt - 4/5 cup (200 g)
  • vinegar - 1 tablespoon
measures

How to cook

Thoroughly wash the livers under running water and then put them to boil in water on the stove. Drain them and thrown out the water.

Put 4 1/5 cups (1 liter) of water with the livers in a clean pot. Peel the potato and put it whole in the pot. Add the cleaned and finely chopped carrot and onion. Once boiling, add the salt, tomatoes, a little oil and stir with a wooden spoon. Reduce the heat and simmer for about 30-35 minutes.

Then remove the potato, puree it and put it back in the soup. Add the vermicelli and boil for about 15-20 minutes. Turn off the heat and season with the tarragon and a little savory.

Once the soup has slightly cooled, thicken it carefully with the beaten yoghurt, eggs and 1 tablespoon of vinegar.

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