Liver soup
12 servings
40 minutes
Liver soup is a warm, rich, and nutritious dish originating from traditional European cuisine. Its main ingredient, chicken liver, makes it rich in proteins and iron, while potatoes and vegetables add softness and harmony to the flavor. The clear broth, achieved by skimming off impurities, fills the soup with purity and tenderness. Carrots add a light sweetness while onions provide spiciness, creating a pleasant balance of flavors. This soup is perfect for warming up in cold weather and is often served as a restorative dish due to its high nutritional value. Its simplicity in preparation and minimal ingredients make it an excellent choice for a cozy home lunch.
1
Wash the liver, cut it into small pieces, and place it in cold water. Put it on medium heat and bring to a boil. The broth will be cloudy until it boils; once boiling, remove the foam, and you will have a clear broth.
- Chicken liver: 500 g
- Water: 3 l
2
While the broth is boiling, we clean and cut the potatoes into small cubes.
- Potato: 4 g
3
We add potatoes to the boiling broth. Add salt to taste.
- Potato: 4 g
- Salt: to taste
4
We clean the carrots and onions, put them in the broth. After the broth is ready, they can be removed.
- Carrot: 1 piece
- Onion: 1 g
5
We boil until the potatoes and liver are ready.
- Potato: 4 g
- Chicken liver: 500 g