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Video: Chicken Liver Soup - A Recipe With A Photo Step By Step. How To Make Chicken Liver Soup?
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Water - 1.5 liters
Potatoes - 3 pcs.
Salt to taste
Chicken liver - 260 g
Chicken eggs - 2 pcs.
Mayonnaise - 1 tbsp l.
Onions - 0.5 pcs.
Carrots - 0.3 pcs.
Vegetable oil - 50 ml.
Ground black pepper - to taste
Bay leaf - 0.5 pcs.
Dried parsley or other herbs - to taste
- 60 kcal
- 45 minutes
- 45 minutes
Photo of the finished dish
Step by step recipe with photo
I will show you one wonderful recipe for chicken liver soup, which I personally just amazed. Both the egg soufflé and pieces of chicken liver in the soup made it somehow magical, very fragrant, but at the same time, the soup was not fatty or heavy on the stomach, but rather the opposite, pay attention to the calorie content of the dish. And yes, there are no cereals or pasta in this soup.
For chicken liver soup, prepare: water, potatoes, salt, chicken liver, chicken eggs, mayonnaise, onions, carrots, vegetable oil, black pepper, bay leaves, dried parsley.
Boil the potatoes (small cubes) in water until almost cooked.
While the potatoes are boiling, prepare the fry by frying the onions (small cubes) and carrots (fine grater) in vegetable oil. Salt the soup and add frying.
Wash the chicken liver well and cut into pieces, rinse again so that the water becomes clear, add to the soup after frying. Let the soup boil and then cook over low heat until the liver is cooked completely (this does not take much time, 8-10 minutes).
Let the soup cook while the soup is cooking, and you prepare the egg soufflé: break the eggs in a bowl, add mayonnaise, quite a bit of salt, beat everything with a fork and cook the soufflé in the microwave on medium power for 2 minutes. Cut the finished soufflé into strips, cubes or rhombuses, i.e. the way you want:)
When the potatoes and liver in the soup are completely cooked, add the egg soufflé to it, bring to a boil and boil for 1 minute.
At the very end, add herbs (I have dried parsley), ground pepper and bay leaf to the soup. Turn off the fire, and let the soup "reach" for 10 minutes.
Chicken liver soup is ready - serve it!
Enjoy your meal!