Chicken liver soup
6 servings
45 minutes
Chicken liver soup is a refined dish of Russian cuisine that combines tenderness and rich flavor. The rich aroma of saffron intertwines with a light nutty note of almond, creating a harmonious blend. Historically, soups with offal were popular among the common people as they provided nourishment without requiring expensive ingredients. This version of the dish surprises with its velvety texture due to finely minced liver and delicate thickening with starch and egg yolk. It is traditionally served with crispy toasts that perfectly complement the soup's softness.
1
Soak the almonds in boiling water for 2 minutes. Then drain the water. Heat olive oil in a pan. Add garlic and cook for a few minutes until it darkens. Remove the garlic, then add the almonds to the pan and fry, stirring, for 2-3 minutes until golden brown. Remove the almonds with a slotted spoon and set aside.
- Almond: 60 g
- Garlic: 1 clove
- Sunflower oil: 3 tablespoons
2
Put the chicken liver in the pan, season with salt, and cook on low heat, stirring for 5 minutes until almost done. Then remove the liver from the pan with a slotted spoon and set aside. Take the pan off the heat.
- Chicken liver: 6 pieces
- Salt: to taste
3
Grind the saffron in a mortar, adding a little broth. Then, combine this mixture with the liver and almonds in a blender, pour in a bit more broth, and blend until the mixture is smooth.
- Saffron: pinch
- Chicken broth: 1.5 l
4
Transfer the mixture to a pot and stir in the remaining broth. Cook on low heat for 10 minutes.
- Chicken broth: 1.5 l
5
Mix starch with three tablespoons of water, when there are no lumps, add the mixture to the soup. Bring the soup to a boil.
- Potato starch: 1 tablespoon
6
Beat the egg yolk and mix in a little soup, ensuring no lumps form. Then add it all to the pot with the soup and mix well.
- Egg yolk: 1 piece
7
Toast the bread: heat some olive oil in a pan over medium heat. Add thin slices of bread to fry for 2 minutes on each side until golden brown. Use a spatula to place them on a plate covered with paper towels.
- Sunflower oil: 3 tablespoons
- White bread: 150 g
8
Serve the soup with toast.
