Soups with liver
Soups with liver
Potato soup with giblets
potatoes – 5-6 pcs.; carrots – 1 pc.; onion – 1 pc.; offal – 2 sets from domestic chickens (liver, heart, gizzard, yolks); vegetable oil, spices - to taste.
Liver dumpling soup (Leberknodelsuppe)
liver, white bread crumb, milk, bread crumbs, egg, butter, parsley and marjoram, salt, pepper.
section: Austrian cuisine
Bavarian liver quenelle soup (Leberknödelsuppe)
beef liver, beef (pulp), white bread (or loaf), egg, milk, onion, fat or vegetable oil for frying, salt, ground dark pepper, beef (on the bone), onion, carrot, leek, parsley (fresh), salt.
section: German cuisine, Beef soups
Liver soup
meat broth, carrots, parsley, onions, flour, butter, poultry liver, veal or other, milk, egg (yolk).
Chicken liver soup
water, rice, chicken liver, butter (melted), milk, lemon juice, parsley (chopped herbs), dill (chopped herbs), curry, salt.
section: Meat soups
Soup with liver quenelles
meat, liver, onions, carrots, parsley, potatoes, butter, eggs, breadcrumbs, salt, pepper.
section: Meat soups
Creamy liver soup
liver, butter, vegetables (carrots, parsley, onions), meat or bones for broth, butter, flour, cream, egg (yolk), salt.
Duck giblet soup
liver, stomach, heart, neck, wings), rice, onion, carrots, bell pepper, dark peppercorns, salt, garlic, bay leaf, water.
section: Poultry soups
Buckwheat soup with liver
beef liver, potatoes, buckwheat, carrots, onions, water, vegetable oil, salt, pepper, herbs.
section: Meat soups, Cereal soups
Pea soup with chicken liver
chicken liver, peas (dried, crushed), potatoes, carrots, tomatoes (large), celery (greens), salt, water, olive oil.
section: Pea soups, Cream soups
Country style liver and vermicelli soup
beef liver, potatoes, vermicelli, carrots, onions, vegetable oil, butter, salt, herbs.
section: Meat soups
Milk soup with chicken liver and pasta
milk, pasta, chicken liver, salt, pepper.
section: Meat soups, Milk soups, Pasta soups
Salzburg-style liver soup
beef liver, onions, potatoes, carrots, flour, butter, salt, pepper, parsley (greens).
section: Meat soups
Potato soup with beef liver
beef bones, beef liver, potatoes, onions, flour, butter, bay leaf, pepper, salt.
section: Potato soups, Meat soups
Beef liver soup
beef liver, carrots, parsley (root), onion, wheat flour, butter, milk, broth or water, salt.
Rice soup with chicken liver
water, rice, chicken liver, butter, milk, lemon juice, parsley (greens), dill, salt.
section: Rice soups, Meat soups
Pork liver, millet and tomato soup
water, pork liver, onions, carrots, potatoes, tomatoes, millet, butter, sour cream, herbs, salt.
section: Cereal soups, Meat soups
Soup with chicken liver and tomatoes
chicken broth, chicken liver, potatoes, onions, tomatoes, vegetable oil, dill (chopped herbs), paprika (ground), salt, pepper.
section: Chicken soup
Liver and vegetable soup
meat broth or vegetable broth, liver, carrots, onions, butter, flour, milk, egg, parsley (chopped greens), salt.
section: Cream soups, Meat soups
Soup with chicken liver, rice and egg
pork ham, chicken liver, rice, chicken broth, egg, salt, dark pepper (ground).
section: Chicken soup, Rice soups
Thick soup with liver, zucchini and beans
chicken liver, potatoes, zucchini, carrots, bell peppers (reddish), onions, garlic, beans (in tomato sauce), salt, dark pepper (ground), coriander (dried), ginger (ground), nutmeg, herbs.
section: Chicken soup, Vegetable soups
Thick soup with chicken, liver, hearts and mushrooms
chicken, offal (chicken liver, heart), champignons, onions, carrots, parsley, bay leaf, peppers (peas), potatoes (large), cream (watery), flour, vegetable oil, butter, spices, salt, dark pepper (go.
section: Mushroom soups, Chicken soup
Creamy beef liver soup
beef liver, carrots (large), onions, leeks, parsley, water (for broth), cream (20%), spices, salt, flour, egg, vegetable oil (for frying).
section: Meat soups
Vegetable goulash soup with liver
liver, potatoes, cauliflower, green beans (green peas, corn), sweet peppers, carrots, onions, tomato paste, flour, salt, spices.
section: Vegetable soups, Meat soups
Puree soup with pieces of liver and potatoes
water (or meat broth), chicken liver, smoked lard, carrots, potatoes, onions, garlic, butter, milk or cream, dry red wine, nutmeg, salt, spices, herbs and crackers (for serving).
section: Chicken soup, Cream soups
Bread soup with liver
wheat bread, liver, milk, broth, butter, egg (yolk), pepper, salt.
Lentil soup with chicken liver
Stewed veal with pumpkin and bulgur
Omelette in the oven with pumpkin and hunting sausages for breakfast
Appetizer of pita bread (tortilla) with meat and vegetables
Bigos – stew with sauerkraut
Lagman in Uzbek style with beef
- quickly
- For diet (Diet is a set of rules for human consumption of food)
- economical
- Healthy diet
Chicken liver soup is a completely different flavor of soup, but it will amaze you. Chicken liver soup will amaze you in a positive way, if naturally you eat and love chicken liver in principle!
Ingredients
| lentils | 150 g |
|---|---|
| chicken liver | 350 g |
| chicken broth | 1.5 l |
| carrot | 150 g |
| bulb onions | 200 g |
| vegetable oil | 2 tbsp. |
| Bay leaf | 2 pcs |
| salt | 1.5 tsp. |
| dark pepper | 1/2 tsp. |
| water | 200 ml |
general information
Total production time
40 minutes
Active production time
20 minutes
Complexity
Easy
Number of servings
Step-by-step recipe with photos
Video recipe
Pour water over lentils and bring to a boil. Cook for 10 minutes.
Peel the carrots and onions and cut into small cubes. Heat the oil in a saucepan, fry the carrots for 3 minutes over medium heat, stirring. Then add the onion and cook for another 3 minutes, stirring.
Cut the chicken liver into random pieces. Add to the pan with onions and carrots, fry for 5 minutes, stirring.
Pour in the chicken broth, bring to a boil, add lentils, bay leaf, salt and pepper. Cook for 15 minutes.
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Liver soup (chicken, beef) - recipes with photos
Few people know and can prepare soups based on offal, namely liver. This dish belongs to Slavic cuisine, and has a huge number of options. You can add virtually any ingredients to a dish, and the taste will be very different. Liver versions of the first course are easy and cheap, and with little time spent, you can amuse your own family with yummy food! Beef, veal, pork, chicken or turkey liver is suitable for production. For the most dietary option, choose bird liver; for a rich taste, choose beef or pork liver.
Recipe 1: Chicken liver soup with barley
- Boil pearl barley in lightly salted water. Wash the potatoes, peel them, cut them into small cubes and after the pearl barley becomes soft, add them to the pan.
- Add dried vegetables and cook until done.
- Rinse the liver, dry it, remove films. Cut into pieces and cook in a separate pan for 2-3 minutes. Then drain the water and add to the prepared barley and potatoes. Add salt and cook the soup until tender, about 5 minutes.
Recipe 2: Chicken liver soup with potatoes
- Prepare the food: wash the liver, peel it, finely chop it and fry it with a tablespoon of oil. Add grated carrots and chopped onions, add a glass of hot water and simmer for 10 minutes.
- Finely chop the potatoes and boil. Combine with the liver, add hot milk, salt, and boil.
- Remove the soup from the heat, add chopped herbs and butter.
Recipe 3: Beef liver soup with potatoes
How to make liver soup - step by step:
- Wash the liver in cool water, cut into pieces the size of potatoes - this is the most suitable size so that the liver is cooked moderately and is not hard. Place in a saucepan, add water and put on fire to cook.
- Meanwhile, peel the potatoes and onions. Cut the potatoes into small squares and finely chop the onion.
- Keep an eye on the water in the pan and don’t forget to skim the foam from the broth, and I’ll tell you, it will be completely enough. We came out with a clear broth. Now we salt it and add spices. It is better not to add a lot of spices so as not to interrupt the taste of the liver broth.
- The liver does not cook for long, after boiling the water for about 10 minutes. If you cook it for a long time, the meat will become hard. Therefore, after a few minutes after the water boils, pierce one of the pieces with a knife and, if no blood comes from the puncture (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) , then the liver can already be removed from the pan.
- Let the liver cool, and at this time add the onions and potatoes into the pan. Cut the cooled liver into small squares, exactly the same as potatoes.
- Wait until the potatoes and onions are cooked and throw them back into the pan, cook for a couple more minutes, add dark pepper and turn off the stove. The soup is ready, and it took less than an hour. It should be noted that liver soup is quite lean. Therefore, you can add vegetable oil for a rich broth.
Recipe 4: Chicken liver soup with offal
- Carefully wash and remove films from the stomachs, hearts, and livers of the chicken. Pour water over the giblets and place on low heat. After the liquid in the pan boils, it needs to be drained, because all the harmful substances in the meat get into the first broth. After this, the giblets are again filled with water, brought to a boil and cooked over low heat for about an hour. If chicken necks or legs are also used to make the broth, they should be cooked separately.
- After the meat is ready, the broths are filtered and combined. The liver, stomachs, and hearts are cooled and cut into small pieces. The meat on the legs and necks is also freed from the bones and added to the crushed hearts and stomachs.
- The strained broth is put back on the fire and brought to a boil. After this, sliced potatoes or noodles are placed there (depending on what dressing is chosen for the soup). Immediately add the previously peeled and sliced tomato to the giblet broth.
- Onions and turnips are cut into half rings, carrots are chopped on a large grater. The vegetables are combined and fried in olive oil in the usual way until golden brown. Passed vegetables are placed in the soup. 5 - 10 minutes before the dressing is ready, crushed liver and other offal are laid out in the bubbling soup.
- In order for the soup to have the most intense taste, chefs advise letting it steep for 15-20 minutes. The dish becomes especially fragrant if, after preparation, you pour it from the pan into a clay pot or tureen and send it to simmer in the oven.
- The soup is served in deep bowls, generously sprinkled with chopped herbs. This dish is perfectly mixed with sour cream and mustard sauce. Instead of dark bread, it would be appropriate to serve homemade dumplings with garlic for this soup.
Recipe 5: Beef liver soup with eggs
- The liver is cleared of film, cut into cubes and fried in butter with onion and parsley. Simmer the liver for a short time over low heat, then add a mixture of 2 tablespoons of flour and 100 grams of water to the pan. Season everything with spices and infuse with the lid closed.
- The cooled mass is rubbed through a medium sieve, and 100 grams of water is poured into the purchased puree and sent back to the stove.
- Then the finished liver cream soup is poured into a container where the eggs are previously broken. On top of the cream soup you can decorate with herbs and croutons.
Recipe 6: Veal liver soup
- Clean the liver and bake in the oven so that it comes out juicy and tender.
- Boil onions and roots in 6 cups of broth. Then remove them and grind them in a meat grinder along with snow-white bread and liver. To get rid of heterogeneity, the liver mixture is rubbed through a sieve, then mixed with the broth.
- The flour is fried in butter until golden brown and mixed with a glass of warm milk. To prevent foam from appearing on the milk, butter is added to it.
- The milk mixture and a little citric acid are poured into the previously cooked broth, bringing to a boil.
- Creamy liver soup mixes well with finely chopped herbs. But the greens will smell better if you tear them apart with your hands.
Liver soup recipes
The best selection of liver soup recipes is collected here. You will always find it in recipes with liver. We also have ninety-five recipes for liver tartlets.
Ingredients: Water 2.5 Liters, Liver 250-300 Gr, Potatoes 3 Pieces, Onion 1 Piece, Carrots 1 Piece, Buckwheat 0.5 Cups, Bunch 1 Piece (bunch), Vegetable oil 1-2 tbsp. spoons, Lava leaf 2-3 pieces, Salt, pepper To taste Cook the liver soup for no more than half an hour over medium heat. The soup should not boil, but simmer slightly. Taste the soup; the finished soup smells very tasty. Just by the smell of a dish I can tell whether it is ready or not. Serve the finished soup with finely chopped greens.
Soup with liver “Country style”
Ingredients: Beef liver (or pork) – 300 g, Potatoes (about 4 medium ones) – 800 g, Onions – 1 pc., Carrots – 1 pc., Vegetable oil (for frying) – 2 tbsp. l., Butter (for frying) – 1 tbsp. l., Greens (dill, parsley) - to taste, Bay leaves - 2-3 pcs., Spices (salt, pepper) - to taste, Water - 2.5-3 l Cut the potatoes into large cubes, add to boiling water and cook for 15 minutes. Cut the liver into small cubes. fry in a mixture of vegetable oil and butter for 7-10 minutes in a small amount of vegetable oil. fry the onion in oil, add grated carrots.
Pumpkin cream soup with baked apple and cream
Ingredients: Pumpkin (pulp) – 300 g, Apple (sweet and sour) – 150 g, Broth (I used chicken) – 400-500 ml, Onions – 100 g, Salt – to taste, Vegetable oil – 1-2 tbsp .l., Butter – 20 g, Cream 33% – 50 ml Prepare the products according to the list. Cut the pumpkin pulp into slices approximately 2 cm wide and place on a baking sheet. Cut the apple into halves and remove the core. Place on a baking sheet, next to the pumpkin, cut side up. Cover the baking sheet with foil and place it in advance.
Roasted Pepper Soup
Ingredients: Bell pepper 2 Pieces, Onion 1/2 Pieces, Carrots 1/2 Pieces, Cumin To taste, Salt To taste, Dark pepper To taste, Bay leaf 1 Piece, Mushroom broth To taste (or water) You can fry it if desired add a celery stalk, and use Italian herbs instead of cumin. Adjust the thickness of the soup to your own taste; after chopping, you can add more water. For satiety, you can add potatoes to the soup. The soup is rich.
Soup with liver “Country style”
Ingredients: Liver 300 grams, Potatoes 600 grams, Onions 1 piece, Carrots 1 piece, Vegetable oil 2 tbsp. spoons, butter 1 tbsp. spoon, Vermicelli 70 grams, Greens to taste, Bay leaf to taste, Water 3 Liters The soup according to this recipe comes out very rich and balanced in taste, so I recommend following the recipe literally and following all the manufacturing technology! 1. Peel the potatoes, cut into cubes and place in boiling water. Cook for 7 minutes. 2. Liver n.
Cod liver soup
Ingredients: Cod liver 1 Piece (canned), Onion 1 Piece, Carrot 1 Piece, Vegetable oil To taste, Cream 200 ml, Broth 1 Liter, Salt and pepper To taste Here is the usual recipe for making soup with cod liver. First you need to fry the onions and carrots in a frying pan. Then we lower the frying into the bubbling broth, and also add the cod liver. Add cream, salt and pepper to taste. Use an immersion blender to transform.
Lentil soup with roasted vegetables
Ingredients: Lentils – 200 g, Potatoes – 1 pc, Tomato – 1 pc, Eggplant – 1 pc, Onion – 1 pc, Bell pepper – 1 pc, Garlic – 3 teeth, Corn oil – 2 tbsp. l., Spices (cumin) Wash lentils TM Mistral, pour a glass of cool water, bring to a boil. Drain the water. Pour lentils with vegetable or meat broth (you can just use filtered water) - 1 liter. Bring to a boil, add peeled and diced potatoes and tomatoes, ext.
Thick soup with liver, zucchini and beans
Ingredients: Chicken liver – 400 g, Potatoes – 4 pcs., Zucchini (small) – 2 pcs., Carrots – 1 pc., Bell pepper (reddish) – 1 pc., Onion – 1 pc., Garlic – 2 cloves, Beans (in tomato sauce) - 1 jar., Salt, Dark pepper (ground), Coriander (dried), Ginger (ground), Nutmeg, Herbs Cook chicken liver broth. Be sure to skim off the foam. Salt. Cut the carrots into cubes and add them to the prepared broth. Add diced potatoes together with carrots. After 5 minutes, zucchini, cut in the same way as potatoes. After another 5 minutes, onion.
Country-style liver soup
Ingredients: for 2.5 liters of water: 300 gr. beef liver, 4 medium potatoes, 0.75-1 tbsp. noodles, 1 carrot, 1 onion, vegetable oil, a little butter, salt, herbs Put water in a saucepan, and while it boils, peel and cut the potatoes into cubes. Cut the liver into cubes and fry in a mixture of vegetable oil and butter. Place the cooked potatoes into boiling water and let them simmer for three minutes. Lay the vermicelli, d.
Roasted tomato soup with pesto
Ingredients: Tomato (+ for decoration) – 1 kg, Garlic – 1 tooth, Thyme (fresh, several sprigs), Rosemary (fresh, several sprigs), Salt (preferably without it) – to taste, Dark pepper (ground) – to taste, Sunflower oil (TM Oleina) – 2 tbsp. l., Basil (about 40 huge leaves) – 1 bunch, Parmesan – 50 g, Pine nuts – 50 g, Garlic – 1 tooth, Salt (to taste) – to taste, Sunflower oil (TM Oleina) – 100 ml. So, the first and main step is to bake the tomatoes! (naturally, the tastier the fruits themselves are, the tastier the soup will be) To do this, grease them with sunflower oil, pierce them in several places with a knife, add a little thyme and rosemary to them, then send them off.