Chicken liver soup
4 servings
20 minutes
Chicken liver soup is a refined dish of European cuisine that combines simplicity of preparation with rich flavor. Its roots trace back to home cooking traditions where hearty and nutritious dishes were valued. The tender chicken liver gives the soup a velvety texture, while garlic and onion provide a deep aroma. Rice makes it more filling, and the double broth—chicken and beef—adds a rich taste. The finishing touch is fresh herbs that refresh and add a light hint of spring freshness. This soup not only warms but also nourishes the body, making it perfect for a cozy lunch or dinner on a cool day.
1
Combine chicken and beef broths and bring to a boil. Add rinsed rice and simmer on low heat for 10 minutes.
- Chicken broth: 2 glasss
- Beef stock: 1 glass
- Rice: 4 tablespoons
2
Heat oil in a pan. Fry the liver, add peeled and finely chopped garlic and onion. Sauté for 2-3 minutes.
- Vegetable oil: 2 teaspoons
- Chicken liver: 120 g
- Garlic: 1 clove
- Onion: 1 head
3
Add fried garlic and onion to the boiling broth, then add the cleaned, washed, and chopped liver, and simmer for another 10 minutes. Season with salt and pepper.
- Garlic: 1 clove
- Onion: 1 head
- Chicken liver: 120 g
- Sea salt: to taste
- Ground black pepper: to taste
4
Sprinkle with finely chopped greens when serving.
- Chopped parsley: 3 tablespoons
