Cooking process
Chicken liver soup is the best recipe for those who have never cooked a liver and are afraid to do something wrong with this whimsical product. I will not say that the recipe is not worthy of the attention of experienced culinary experts – it is delicious! I just really like its simplicity and the fact that it’s hard to somehow make a mistake and spoil the dish. In a sense, the liver can not be made undercooked, and if it is slightly overcooked, it will still not be scary and on the finished result will not be negatively affected.
The consistency of this soup-puree from chicken liver is also very interesting. On the one hand, he, you know, is not at all as ethereal as air cocktails (liver, after all, and not fruit-berries). And on the other – it’s foam. A well-beaten foam with a consistency much more tender than a liver pate or a souffle. In general, for liver lovers try this recipe for soup from chicken liver – “mast hev”!
Onions and carrots are cleaned and finely chopped. Well, carrots can generally be rubbed, it does not matter.
Fry the onions and carrots in vegetable oil until the transparency and softness of the onion.
Add the liver and fry, actively stirring. The liver can be crushed and chopped in the course of the process with a spatula, which is prevented, this will allow the liver to be fried completely evenly, i.e. you will not succeed, that part of the piece is still bloody, and the other part has already dried up. The liver is ready, when everything in your frying pan has acquired a uniform brown color. The color is close to chocolate – red, pink should not be, but also black or greenish – too.
While the liver is being cooked, we set about 700 ml of water to boil.
We pour water to the roasted liver in small portions and we rub it with a blender or food processor. Both, and another – to the desired consistency. Someone will like it more, someone – even. Someone likes coarser pieces, some do not. This method of cooking provides a full room for imagination.
Salt and pepper soup puree from chicken liver should be after the introduction of fluid and achieve the desired consistency, it is logical?
Well, that’s how it turned out. Look, on the one hand – like, densely, and on the other – a magnificent foam is also available. On the palate – HEALTHY!
Chicken liver puree soup
Chicken liver soup puree is a simple dish with a refined consistency and intense liver taste.
Ingredients
Chicken liver – 400 g
Carrots – 2 pcs.
Onion – 2 pcs.
Vegetable oil – 2 tbsp.
Water – 700 ml
Salt, pepper – to taste
Cooking process
Chicken liver soup is the best recipe for those who have never cooked a liver and are afraid to do something wrong with this whimsical product. I will not say that the recipe is not worthy of the attention of experienced culinary experts – it is delicious! I just really like its simplicity and the fact that it’s hard to somehow make a mistake and spoil the dish. In a sense, the liver can not be made undercooked, and if it is slightly overcooked, it will still not be scary and on the finished result will not be negatively affected.
The consistency of this soup-puree from chicken liver is also very interesting. On the one hand, he, you know, is not at all as ethereal as air cocktails (liver, after all, and not fruit-berries). And on the other – it’s foam. A well-beaten foam with a consistency much more tender than a liver pate or a souffle. In general, for liver lovers try this recipe for soup from chicken liver – “mast hev”!
Onions and carrots are cleaned and finely chopped. Well, carrots can generally be rubbed, it does not matter.
Fry the onions and carrots in vegetable oil until the transparency and softness of the onion.
Add the liver and fry, actively stirring. The liver can be crushed and chopped in the course of the process with a spatula, which is prevented, this will allow the liver to be fried completely evenly, i.e. you will not succeed, that part of the piece is still bloody, and the other part has already dried up. The liver is ready, when everything in your frying pan has acquired a uniform brown color. The color is close to chocolate – red, pink should not be, but also black or greenish – too.
While the liver is being cooked, we set about 700 ml of water to boil.
We pour water to the roasted liver in small portions and we rub it with a blender or food processor. Both, and another – to the desired consistency. Someone will like it more, someone – even. Someone likes coarser pieces, some do not. This method of cooking provides a full room for imagination.
Salt and pepper soup puree from chicken liver should be after the introduction of fluid and achieve the desired consistency, it is logical?
Well, that’s how it turned out. Look, on the one hand – like, densely, and on the other – a magnificent foam is also available. On the palate – HEALTHY!