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Chicken liver soup. Step-by-step recipe for preparing dietary chicken liver soup

The soup is prepared very quickly and simply, since we use chicken liver in it, and, as you know, it does not require long-term heat treatment due to its delicate structure. We start preparing the soup by frying the onion - chop it into a quarter of a ring and fry it as for a traditional soup, until soft.

Add carrots to the softened onions, simmer a little more until the carrots also become soft and golden (2-3 minutes).

Take a saucepan for two or three liters of water, transfer the contents of the frying pan or saucepan into the saucepan, and fill it with hot water.

Place the pan on the stove and leave our preparation to boil. As soon as the liquid boils, you can add green peas. The recipe uses freshly frozen peas, which do not need to be defrosted first, but can be sent straight into the boiling broth. If you don’t have any, try using canned peas from a can (drain the liquid). Cook the broth with peas for 10-15 minutes.

While the broth with peas in the pan comes to an active boil, prepare the chicken liver. It must be washed well and cut into 2-3 parts. At the same time, do not forget to remove all parts of the liver unnecessary for the soup - films, fat and cut off the collapsed pieces.

Advice: It happens that the liver you purchased in the store turned out to be, to put it mildly, not in marketable condition. If it is too loose and does not hold its shape, it is better to first pour boiling water over it so that the liver “seizes” in hot water, and then pour out all the fine suspension along with the water. The remaining whole pieces can be added to the broth for further preparation of the soup. This way, your broth will remain clear and the soup will look more appetizing.

Step-by-step recipes for chicken liver soup with vegetables, buckwheat, vermicelli, beans, egg soufflé

2017-12-13 Marina Vykhodtseva

Grade
recipe

6202

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

4 gr.

42 kcal.

Option 1: Classic chicken liver soup with noodles

For chicken liver soup, in addition to vegetables, you will need some small vermicelli. It will make the dish tastier, but will not delay the cooking process. If the liver is from the freezer, it must be removed in advance, it must be completely thawed. Frozen product cannot be added to the soup, since after cutting it is necessary to rinse the blood.

Ingredients:

1.5 liters of water;
300 g potatoes;
250 g liver;
70 g onion;
30 g vermicelli;
carrot;
0.5 bunch of dill;
30 g butter;
laurel, spices.

Step-by-step recipe for classic chicken liver soup

We measure out the specified amount of water and send it to boil. While we peel the potatoes, cut them into cubes. Add some salt to the boiling water and add the vegetable.

We cut the onion, chop the carrots. We heat the butter, but you can use a vegetable product. Let's sauté vegetables. Transfer to a saucepan.

Wash the liver and cut it into cubes. Then transfer to a bowl and rinse with cold water until it becomes transparent. If this is not done, the soup will have a cloudy broth. Transfer the liver to the pan after the sauté has boiled. Now cook until done for about 7-8 minutes.

Add small vermicelli to the saucepan and stir. And immediately throw in the chopped greens, add salt again, but to taste, taste, add laurel. Turn off the stove, stir the soup well and let it brew until the vermicelli is ready.

If other pasta is used instead of noodles, they need to be added earlier and cooked longer.

Option 2: Quick recipe for chicken liver soup with egg

Hearty, flavorful, but quick and easy to prepare chicken liver soup. The taste comes from vegetables, and the satiety from eggs. There is no need to boil anything in advance, everything is simpler and much easier.

Ingredients

1.5 liters of water;
three potatoes;
2 eggs;
carrot;
300 g liver;
Bulgarian pepper;
bulb;
herbs, seasonings.

How to quickly make chicken liver soup

Place the chopped potatoes into boiling water. Bring to a boil over high heat, only then add salt. In just a couple of minutes, add the onions and carrots. Cook for another five minutes. Add chopped pepper.

We cut the liver, fill it with cold water, and soak it a little. Then rinse and transfer to the pan with the vegetables. Continue cooking for another seven minutes, that is, until the liver is ready.

Break the eggs into a bowl, add salt and beat well with a fork.

Now pour the eggs into the liver soup with one hand, and quickly stir with the other.

Immediately add the greens and bay, taste and add more salt, add a little ground pepper for spiciness and aroma.

After adding the liver to the soup and when it first boils, an unsightly gray foam may appear. It is advisable to carefully assemble it so that no flakes float in the finished dish.

Option 3: Chicken liver soup with buckwheat

For buckwheat soup, in addition to chicken liver, you will need various vegetables and a little vegetable oil. This dish is also simple and quick to prepare, has low calorie content and an amazing aroma.

Ingredients

carrot;
300 g liver;
three potatoes;
0.3 tbsp. buckwheat;
onion head;
a couple of liters of water;
30 ml oil.

How to cook

Cut the potatoes and put them in boiling water. Boil for five minutes and add the liver, cut into large pieces. Let it boil again and cook for another two minutes.

We wash the buckwheat and add it to the soup. Add salt and cook over low heat until almost done.

Sauté carrots and onions in oil. You can add bell pepper by chopping it into small cubes.

Transfer the sauteed mixture to the liver soup and boil everything together for a few minutes. Season the finished dish with herbs, add one bay leaf.

If you want to get a more rich and fatty dish, then instead of oil we take lard and fry the vegetables in it. It turns out amazingly tasty if you use smoked lard.

Option 4: Chicken liver soup and egg soufflé

Another variation with eggs, they go so wonderfully with liver. This is a wonderful way to prepare soufflé in the microwave. It can be used for other first courses. It is not advisable to replace mayonnaise in soufflé with sour cream, since the high fat content of the product is important.

Ingredients:

1.6 liters of water;
4 potatoes;
a full spoon of mayonnaise;
onions and carrots;
20 ml oil;
two eggs;
300 g liver;
spices.

Step by step recipe

Place potatoes, cut into any pieces, into boiling water and begin to cook.

Grate the carrots and chop one medium-sized onion. Fry the vegetables in oil for a couple of minutes, add them to the potatoes, and let everything simmer together for about five minutes.

Chop the liver, place the pieces in a colander and rinse under a cold water tap. Transfer to the pan as soon as the potatoes are almost done. Cook with the liver for a few more minutes, add salt to the soup.

Making a quick egg soufflé. To do this, salt the eggs, beat them with mayonnaise, pour them into a silicone or any other mold, and put them in the microwave for 2 minutes. Then take it out, put it on a board, cut it into cubes or strips, as you like.

As soon as the liver is ready, season the soup with additional spices, add herbs and the prepared soufflé. Stir, after boiling, immediately turn off the stove. Serve the dish with sour cream.

Before cooking in the microwave, you can add not only mayonnaise, but also a variety of spices and herbs to the soufflé mixture. For brightness and beauty, you can add ground dry paprika, a pinch of curry seasoning or just turmeric, and tomato paste.

Option 5: Chicken liver soup with beans and tomato

A great recipe for liver soup with Mexican roots. The dish is tomato-based, aromatic, satisfying, but at the same time it can be prepared in half an hour. We don’t skimp on spices; in the spicy version, the soup is also very tasty; if desired, add a spoonful of adjika, a mixture like hops-suneli.

Ingredients:

2-3 potatoes;
300 g liver;
bulb;
3 tomatoes;
can of beans in tomato;
oil;
1 tsp. sweet paprika;
large carrots;
0.5 tsp. pepper mixtures;
a bunch of parsley.

How to cook

Place a frying pan on the stove and pour in oil. Immediately set the water for the broth to boil. Add chopped potatoes to it.

Throw the chopped onion into the heated oil, then the carrots. After a couple of minutes, add the grated tomatoes and simmer for ten minutes.

After boiling the potatoes for seven minutes, add the chopped liver to it. After another five minutes, place the beans in the tomato.

Add spices to the frying pan with tomatoes, heat them up and transfer them to the soup. Now is the time to add salt, stir and boil for a few minutes. Add parsley.

Instead of beans, you can make soup with canned corn. Also, if necessary, we replace fresh tomatoes with canned tomatoes or paste, but we determine the quantity ourselves.

Option 6: Chicken liver soup

A variation of creamy liver soup. This dish does not contain potatoes and is prepared by pre-frying the product. Therefore, it is convenient to use a cauldron or a tall saucepan for cooking, then you won’t have to dirty a lot of dishes.

Ingredients:

50 g butter;
carrot;
1 tbsp. l. flour;
200 g liver;
2 yolks;
parsley root;
0.5 tbsp. milk;
1 liter of chicken broth;
100 g of onion.

How to cook

Heat half the oil. Add chopped onion, then grated carrots and chopped parsley root. Fry for a few minutes.

Chop the liver and add to the vegetables. Fry for another two minutes, pour in 500 ml of hot broth and simmer until done. Using a blender, beat the liver with vegetables and return to the stove and begin heating.

In the second part of the oil, fry a full spoon of flour, dilute with broth, and boil for a couple of minutes.

Combine liver puree and flour brewed with broth. Stir, pepper and salt, heat for 3-4 minutes, the soup should become thicker.

Whisk milk with yolks, pour into soup, boil for another 2-3 minutes. Pour the finished dish into plates and serve with croutons.

Instead of milk and yolks, you can use regular fresh cream for dressing, but you don’t need to boil it for a long time, just bring it to a boil. Chicken liver soup also goes well with cheese, which can be added during cooking or sprinkled on an already prepared dish.

Chicken liver soup is not only very tasty, but also an extremely healthy dish. Chicken liver contains easily digestible proteins, many vitamins - riboflavin, A, choline, C, folic acid, essential elements such as iodine, selenium, phosphorus, magnesium, iron. This makes it possible to include soups from it in the menu of dietary diets and diets for pregnant women. This soup will also be useful for children.

Chicken liver soup will also be useful for those who adhere to weight loss diets. The calorie content of the product is very low - only 137 kC.

Chicken liver soup is present in every culinary tradition of the people who are faced with keeping chickens, and since these are almost all nations, this soup can rightfully be called world famous.

How to make chicken liver soup - 15 varieties

This delicious soup only takes forty minutes to prepare.

Ingredients:

Chicken liver - 0.2 kg;
Rice - 5 tablespoons;
Potatoes - 3 pieces;
Carrots - 1 piece;
Onion - 1 piece:
Garlic - 2 cloves;
Chicken broth - 1 liter
Sea salt, parsley, pepper, dill - to taste.

Preparation:

Add diced carrots and onions to the chicken broth and cook over low heat until the carrots are half cooked, then add diced potatoes and rice.

After ten minutes, add the washed, diced liver, finely chopped garlic and herbs, pepper, salt and cook for five to seven minutes.

The soup is ready.

In traditional Chinese and Korean medicine, chicken liver soup is used to treat chronic fatigue, liver diseases, weakening of visual acuity over time, and lung diseases.

This soup is extremely easy to prepare, but nevertheless quite tasty and satisfying.

Ingredients:

Potatoes - 3 medium tubers;
Onion - 1 piece;
Carrots - 1 piece;
Buckwheat - ½ cup;
Flour - ½ cup;
Bay leaf - 2 leaves;
Greens - to taste;
Spices, salt - to taste.

Preparation:

Set the diced potatoes to boil.

Cut the liver into pieces, roll in flour and fry in vegetable oil.

When the liver is almost ready, add the carrots cut into cubes and chopped onion and fry until done.

When the potatoes are cooked, put buckwheat into the pan and after five minutes add the frying agent to the soup, add salt, add bay leaf and simmer over low heat for ten minutes.

The soup is ready.

Choosing quality chicken liver is easy:

First pay attention to the color - it should be red-brown. An orange tint appears if the liver was first frozen and then defrosted; such a product contains almost no useful vitamins;
the surface should be smooth without any inclusions;
the liver should be elastic to the touch.

This is a hearty and tender-tasting soup in which liver and buckwheat complement each other perfectly. Recipe for eight people.

Ingredients:

Chicken liver - 0.7 kilograms;
Buckwheat - 0.2 kilograms;
Carrots - 1 piece;
Onion - 0.1 kilograms;
Vegetable oil - 2 tablespoons;
Spices, salt - to taste.

Preparation:

Processing chicken liver before cooking is as follows:

the liver is washed;
veins are removed;
remove the remains of the gallbladder.

The prepared liver is boiled for ten minutes after boiling, then salted and buckwheat is added. Continue cooking over medium heat for fifteen minutes, add finely chopped onions, grated carrots and spices fried in vegetable oil. Cook for ten minutes over low heat.

The soup is ready!

The combination of smoked aroma and delicate taste of chicken liver gives this soup a special charm.

Ingredients:

Pork ham - 0.1 kilograms;
Smoked sausages - 0.2 kilograms;
Chicken liver - 0.3 kilograms;
Rice - 50 grams;
Chicken broth - 0.6 liters;
Eggs - 2 pieces;
Greens - 1 bunch
Salt and spices - to taste.

Preparation:

Cut the ham into very thin slices and fry with chopped liver in olive oil.

Pour in hot broth and cook for half an hour. Then add rice and cook the soup until it is ready. Blend with herbs, add chopped sausages, bring to a boil, remove from heat and let sit for ten minutes.

When serving, garnish with chopped eggs.

This soup can be given even to very young children who are just beginning to switch to “adult” nutrition.

Ingredients:

Chicken liver - 1 piece;
Potatoes - 1 tuber;
Small carrots - 1 root;
Onion - ¼ small onion;
Buckwheat - 4 tablespoons;
Quail eggs - 2 pieces;
Water - 0.4 liters.

Preparation:

Place very finely chopped washed potatoes into boiling water and reduce heat to medium.

Cut the liver into 4 parts and add to the soup.

Grate the carrots on a fine grater, chop the onion very finely and add to the pan along with the buckwheat.

Cook over low heat for twenty minutes.

At the same time, boil the quail eggs, separate the yolk and chop.

Blend the prepared vegetables and liver with buckwheat. Add the yolk and broth until the consistency of a very liquid puree.

This keto soup for low-carb diets stimulates the body; nutritionists recommend giving it to children at least once a week, but adults will also enjoy it.

Ingredients:

Vegetable oil - 2 tablespoons;
Onion - 1 piece;
Potatoes - 2 tubers;
Chicken liver - 0.2 kilograms;
Garlic - 2 cloves;
Greens - 1 bunch;
Seasonings, salt - to taste.

Preparation:

Fry the onion in vegetable oil in a saucepan (3 minutes). Pour boiling water and add chopped potatoes - cook for ten minutes and then add chopped liver, seasonings to taste, chopped garlic and herbs. Cook until the potatoes are ready.

When serving, you can offer sour cream.

The recipe is for five servings.

Ingredients:

Potatoes - 2 tubers;
Chicken liver - 0.3 kilograms;
Champignons - 0.2 kilograms;
Garlic - 3 cloves;
Salt, spices - to taste;
Butter - 1 teaspoon;
Greens - to taste.

Preparation:

Half the champignons, potatoes, garlic and liver are boiled in a liter of water until the potatoes are tender. The broth is drained and the cooked ingredients are pureed with a blender and returned to the broth.

The remaining champignons are cut into 4 parts and placed in the soup. Stir, bring to a boil and cook for another three minutes.

The soup is ready. Before serving, add butter.

A very delicate soup with a sweetish taste characteristic of chicken liver.

Ingredients:

Garlic - 3 cloves;
Potatoes - 1 large tuber;
Carrots - 1 piece;
Onion - 1 head
Cream 33% - 120 grams;
Butter - 70 grams;
Croutons from Borodino bread - 1 tablespoon;
Vegetable oil - 100 grams;
Chicken broth 1 ½ liters;
Parsley - 1 bunch;
Boiled chicken meat - 0.2 kilograms.

Preparation:

Chop the vegetables and fry in a saucepan until golden brown in vegetable oil along with the liver.

Pour in chicken broth and cook for twenty minutes.

Chop the boiled chicken meat, finely chop the parsley.

Blend the cooked soup, strain through a sieve, add butter, cream and bring to a boil.

The soup is ready.

When serving, drizzle with olive oil and sprinkle with croutons.

This original soup will undoubtedly appeal to connoisseurs of Georgian cuisine. The layout for one serving is given. Served in a small pumpkin.

Ingredients;

Pumpkin - 0.15 kilograms;
Chicken liver - 70 grams;
Cream 33% - 2 tablespoons;
Olive oil - 1 tablespoon;
Onion - 1/8 of a small onion.

Preparation:

The prepared liver is quickly fried in olive oil.

Peel the pumpkin, cut it into small pieces and boil it.

Finely chopped onions are sautéed.

Pumpkin pieces are boiled in cream for five minutes, then 0.25 pumpkin broth is added, sautéed onions are added, salted and blended.

Let it brew for ten minutes.

Before serving, add pieces of fried liver to the soup.

If you season the soup with lemon juice, it will be more piquant.

A clear soup with a distinct aroma and taste of fried chicken liver.

Ingredients:

Chicken liver - 0.3 kilograms;
Potatoes - 4 tubers;
Onion - 1 piece;
Carrots - 1 piece;
Red bell pepper - half;
Beans - 0.15 kilograms;
Butter - 1 tablespoon;
Vegetable oil for frying - 2 tablespoons;
Water - 2 liters.

Preparation:

Let the pre-soaked beans boil.

Prepare a fry of chopped onions, carrots, and peppers. Fry the vegetables until half cooked and place the liver and butter in the pan.

When the beans are boiled, add the potatoes cut into 4 pieces, fry with the liver and cook until tender.

Thick, spicy and very aromatic soup with an original taste. Layout for 1 serving.

Ingredients:

Jamon - 40 grams;
Chili pepper - 1 small;
Chicken liver - 150 grams;
White bread - 80 grams;
Eggs - 1 piece;
Chicken broth - 0.5 liters;
Garlic - 12 cloves;
Olive oil - 1 tablespoon;
Thyme - 1 sprig.

Preparation:

Chop the garlic coarsely, cut the bread into cubes.

Finely chop half a chili pod.

Cut the liver and jamon into large pieces.

Fry the garlic in very hot olive oil for thirty seconds, then add the jamon, liver and fry constantly stirring for two minutes. Add bread and fry for another minute.

Add chili, add broth, bring to a boil, reduce heat to low and simmer for twenty minutes.

Beat the egg and add it to the soup, stirring constantly.

When serving, garnish with thyme.

Chicken liver soup is a traditional dish of Scottish cuisine, like other dishes of this culinary tradition, characterized by its simplicity of taste and satiety.

Ingredients:

Water - 1-1 ½ liters;
Chicken liver - 0.3 kilograms;
Potatoes - 0.15 kilograms;
Pearl barley - 70 grams;
Leeks - 3 small;
Celery - 1 stalk;
Parsley - 3 sprigs;
Parsnips - 1 piece;
Salt - to taste.

Preparation:

Boil the cereal over medium heat. When the pearl barley is almost ready, add diced potatoes, as well as chopped parsnips, leeks, parsley, celery, carrots - if you don’t have fresh ones, you can use dried ones.

Cut the prepared liver into 3-4 parts and boil in a separate pan for a couple of minutes. Drain the water.

When the potatoes and pearl barley are ready, add the boiled liver, salt to taste and cook for five minutes.

Remove from heat, let sit for a few minutes and serve.

This is not only a very tasty delicacy, but also a nutritious soup.

Ingredients:

Chicken liver - 0.4 kilograms;
Onion - 1 piece;
Porcini mushrooms -= 3 pieces;
Medium carrots - 1 piece;
Sweet pepper - ½ fruit;
Green peas - 2 handfuls;
Potatoes - 2 small tubers;
Ghee - 1 tablespoon;
Olive oil - 2 tablespoons;
Pepper, salt - to taste.

For the dumplings:

Sifted flour - 1 cup;
Eggs - 2 pieces;
To steam the dough, use boiling water.

Preparation:

Cut vegetables and mushrooms into small pieces and saute in vegetable oil, add melted butter in the middle of frying. Add spices, add salt and add liver. Simmer until done and transfer to a saucepan.

Place the diced potatoes, add water, bring to a boil, reduce the heat to low and cook until the potatoes are half cooked.

Prepare the dumpling dough. Sift the flour, add salt and combine with the eggs, steam with boiling water and knead until smooth. Let the dough rest for ten minutes.

When the potatoes are half cooked, add green peas, form dumplings on a spoon and place them in the soup. The readiness of the dumplings is checked by their floating to the surface of the soup.

When serving, decorate with herbs.

Delicate in consistency and tasty soup, easy to prepare. It can be given to children from eight months.

Ingredients:

Chicken liver - 50 grams:
White bread pulp - 50 grams;
Egg yolk - 1 piece;
Butter - 1 teaspoon;
Vegetable decoction - 0.2 liters;
Milk - 50 milliliters;
Salt - to taste.

Preparation:

Soak the bread in milk and then put it through a meat grinder along with the liver. Mix with the yolk and rub through a sieve.

Grease the walls of the multicooker bowl with oil, add the pureed mixture, add salt and stir.

Close the lid, select the “Soup” program and cook for thirty minutes.

Press the “Start/Autoheating” button and wait until the program ends.

Open the lid and stir the soup thoroughly with a whisk.

You can serve.

To improve the taste, you can add chopped boiled chicken.

A hearty and aromatic soup of golden color with a slightly sweet taste.

Ingredients:

Chicken liver - 0.2 kilograms;
Chicken hearts - 0.2 kilograms;
Onion 1 small onion;
Carrots - 1 small root vegetable;
Flour - 1\2 cups;
Chicken eggs - 3 pieces;
Butter - half a 200 gram pack;
Parsley - 1 small bunch;
Dill - 1 small bunch;
Potatoes - 5 small tubers
Black pepper, salt - to taste.

Preparation:

Put the liver and hearts and chopped potatoes to cook in a saucepan.

Finely chop the onion, grate the carrots on a coarse grater.

Add eggs to the flour and stir until smooth, from which to form dumplings, adding them to the pan with the soup after the potatoes are half cooked.

Prepare carrots and onions for frying in butter.

When the potatoes are ready, add the frying agent and chopped herbs to the pan, boil for a couple of minutes and remove from the heat.

Do you want to prepare a new dish for your loved ones using available ingredients that will take a minimum of time? The chicken liver soup recipe with photo below will win the hearts of your household. There are many options for preparing this nutritious dish - hot, cold, liquid, creamy, light, filling. Choose the one you like.

Chicken liver is a healthy by-product

Everyone knows about the positive effects of chicken liver on the human body. Nutritionists recommend including this low-calorie product in the diet of people who want to lose extra pounds. It contains: beta-carotene, B vitamins, folic acid, iron, calcium and magnesium. Beneficial properties of chicken liver:

has a beneficial effect on the functioning of the circulatory and immune systems;
strengthens vision;
improves the condition of skin and hair;
promotes the absorption of iron by the body;
normalizes thyroid function;
improves memory;
has a positive effect on the functioning of the gastrointestinal tract.

Chicken liver is recommended for pregnant women, people with weakened immune systems, and those struggling with excess weight. To reap the benefits of this by-product, include it in your regular diet 2-3 times a week. However, chicken liver has a number of contraindications; it should not be consumed by children under 3 years of age, people suffering from peptic ulcers and high cholesterol.

To make soup, learn to select this delicate offal. A stale ingredient will not only spoil the taste of the dish, but will also cause stomach upset. Fresh chicken liver has a smooth, shiny and clean surface and a sweetish smell. If the offal is orange or greenish in color, has a loose consistency, smells of bleach or other foreign odors, refrain from purchasing it.

How to make liver soup - step-by-step recipes with photos

The beneficial qualities of this by-product are preserved with proper heat treatment. To prepare chicken liver soup, the recipe and photo of which you will find below, thoroughly rinse the main ingredient, remove films and soak for 10-15 minutes. in cold water or milk. This will relieve the offal from unpleasant bitterness and make it more tender. Next, follow the selected recipe.

Delicate cream soup for children

A delicious dish made from chicken liver is not only nutritious, but also incredibly healthy. Children rarely like to eat offal. But, if you want your child to eat healthy chicken liver, prepare a gentle cream soup for him. The consistency of this dish is similar to liquid vegetable puree. Delicate creamy soup will delight not only your child, but also all family members with its delicious creamy taste. For cooking you will need a saucepan and a frying pan.

Ingredients:

vegetable broth 1.5 l;
chicken liver 0.5 kg;
medium carrot 1 pc.;
1 onion;
egg yolk 2 pcs.;
cream with fat content 10-15% 0.2 l;
flour 2 tbsp. l.;
butter 4 tbsp. l.;
milk 0.5 l;
White bread;
parsley;
a pinch of salt.

Instructions:

Clean the liver from films, soak in cold milk for 10-15 minutes.
Dice the onion and carrots and fry in butter until golden brown.
Gently squeeze the liver to remove excess liquid, cut into small pieces, add to the fried onions and carrots. Fry the resulting mixture over low heat for 5-7 minutes.
Add 0.2 liters of vegetable broth to the fried chicken liver with vegetables. Cover with a lid, simmer for no more than 10 minutes, then cool.
In a separate bowl, melt the butter, add flour and sauté until golden brown. Then pour the remaining vegetable broth into the mixture in a thin stream, stirring constantly to prevent lumps from appearing. Leave the dish to simmer over low heat for 10-15 minutes.
Grind the cooled fried liver-vegetable mixture using a blender or food processor to a puree consistency.
Pour vegetable broth with flour and butter into the resulting liver mass in a thin stream, stirring constantly. Make sure there are no lumps in the soup.
Whisk egg whites with cream and salt in a separate bowl.
Gently pour the egg-cream mixture into the liver soup.
Place the dish on low heat, cook for 10-15 minutes.
Cut white bread into small cubes. Line a baking sheet with parchment paper and place bread cubes on top. Bake in the oven at 180-200 degrees for 10-15 minutes. Cool the finished crackers.
Pour the prepared tender cream soup into portioned plates, add croutons, and garnish with chopped parsley. This dish is perfect for both lunch and dinner.

If you want to lose extra pounds or stick to a healthy diet, prepare a light version of the dish. Low-calorie chicken liver soup recipe with photo, which is presented below, is an excellent option for the diet menu. A healthy and nutritious dish will be an ideal choice for a light lunch or dinner. To prepare buckwheat-liver soup you will need:

vegetable broth 2 l;
chicken liver 0.5 kg;
buckwheat 100 g;
carrots 1 pc.;
onions 1 pc.;
red bell pepper 1 pc.;
tomatoes 2 pcs.;
olive oil 2 tbsp. l.;
greens - dill and parsley;
salt to taste.

Cooking steps:

Peel the carrots and onions and cut into strips.
Pour olive oil into a hot frying pan, add chopped onions and carrots. Sauté until golden brown.
Peel the red bell pepper from seeds, rinse under running water, cut into strips, add to the fried onions and carrots. Continue sautéing over low heat.
Pour boiling water over the tomatoes, remove the skin, cut into cubes, and add to the vegetables in the frying pan.
Pour 0.5 liters of vegetable broth into the mixture, cover with a lid, and simmer over low heat for 10-15 minutes.
Carefully squeeze out the water from the chicken liver and cut into small portions. Place them in boiling water for 5-10 minutes.
Sort the buckwheat, rinse and soak in cold water for 10-20 minutes.
Boil the remaining vegetable broth in a saucepan, add buckwheat to it, and cook over low heat for 10-15 minutes. Then add the steamed vegetables. Continue cooking for another 10-15 minutes.
Add boiled chicken liver to the boiling soup and cook for 5-7 minutes.
At the end of cooking, add salt to taste.
Pour the finished buckwheat-liver soup into portioned plates, garnish with chopped dill and parsley.

Homemade noodle dish

Every experienced housewife has more than one option for preparing liver soup in her arsenal. A culinary classic - a dish with homemade noodles. A fragrant, healthy and nutritious liver soup will perfectly warm and saturate the body on cold winter days and protect against colds in the fall. By watching the video below, you will learn how to prepare a dish with homemade noodles and add to your collection of culinary recipes.

Cabbage soup with cabbage and liver

You will hardly surprise anyone with traditional Russian soup. However, if you cook cabbage soup with chicken liver, the dish will reveal new flavor nuances. The classic version of the soup is made from both fresh and sauerkraut. Therefore, cabbage soup with liver is great for cooking at any time of the year. In summer, prepare Russian soup with fresh cabbage, and in winter, with sauerkraut.

Ingredients:

2 liters of chicken broth;
0.3 kg chicken liver;
carrots 1 pc.;
onions 1 pc.;
potatoes 300 g;
fresh cabbage 300 g;
vegetable oil 4 tbsp. l.;
sour cream;
greens - dill, parsley;
Bay leaf;
black peppercorns;
salt to taste.

Step-by-step cooking instructions:

Rinse the liver, remove films, soak in cold water for 10-15 minutes.
Peel the carrots and onions and cut into strips. Pour 2 tbsp into a hot frying pan. l. vegetable oil, add chopped vegetables, fry until golden brown.
Boil chicken broth in a saucepan, add frying.
Peel the potatoes, cut into cubes, add to the boiling broth.
Chop the cabbage into strips and add to the soup. Cook over low heat for 15-20 minutes.
Squeeze the water out of the chicken liver and cut into portions. Pour 2 tbsp into a hot frying pan. l. vegetable oil, add liver, fry on all sides for 3-5 minutes. Check the readiness of the liver with a fork.
Add liver, bay leaf and black peppercorns to the boiling soup to taste. Cook the soup over low heat for 5-7 minutes. Make sure that the boil is not intense. Then take out the bay leaf and salt the cabbage soup to taste.
Pour the prepared dish into portioned plates, add sour cream, and garnish with chopped herbs.

What else can you cook liver soup with?

If you want to surprise your household with new versions of a familiar dish, feel free to experiment with the ingredients. Add mushrooms, green peas, green beans, cauliflower, noodles or chicken breast to the liver soup. If you want to do something unique and exotic, make a dish with apples, pumpkin, peaches or cherries. For this you will need a grater and a slow cooker.

Cream of chicken liver soup

There are a large number of recipes for first courses. Some people cook them while following a diet, but for many they are simply an indispensable dish for lunch. After all, soup satisfies you for a long time and gives you strength. If you want variety, you can make chicken liver soup for lunch.

Among all offal products, liver ranks first in popularity. Dishes prepared from it are not only tender and tasty, but also healthy. You will love chicken liver soup prepared according to our recipe and will become a frequent dish on the table.

A special feature of chicken liver is its ease of preparation. Unlike beef, it does not need to be soaked. In addition, it is not bitter and has a delicate taste. And the recipe for making it is quite simple and straightforward.

Beneficial features

Soup prepared according to a recipe with chicken liver, as well as cutlets and pates, has beneficial properties:

protein content can be compared to chicken breast;

the liver contains a lot of folic acid (vitamin B), vitamin A;

just 100 grams of chicken liver contains the daily requirement of iron necessary for a person. And also a lot of phosphorus and magnesium;

the riboflavin included in the composition promotes better absorption of iron;

chicken liver is indicated for women during pregnancy because it contains many natural acids;

improves the functioning of the digestive system; useful for improving memory due to the presence of choline. For those on a diet, chicken liver is an excellent source of protein.

Possible harm

Despite the impressive list of beneficial properties, you should not consume liver in excessive quantities. It contains quite a lot of cholesterol, which is needed by the body only in small doses, but its excess can cause harm to health. Chicken liver is contraindicated for people who have high levels of cholesterol in the blood, the elderly, patients suffering from peptic ulcers and kidney diseases, and children under three years of age.

Selection rules

In order for chicken liver soup to be not only tasty, but also healthy, you need to choose the right main ingredient. The fresh product should be glossy, with a smooth surface, and dark brown in color. Blood vessels should be clearly visible on the liver.

If it is orange or brown in color, it has been frozen and thawed several times. A frozen product will not cause harm to the body, but it no longer has any benefits for the body.

The benefits of eating liver will only be provided that it is fresh and prepared correctly. Main criteria when choosing:

Dark brown color, glossy smooth surface. Blotches of white or other color are a sign of a low-quality product;
The consistency should be uniform and not loose. A green tint is unacceptable, which indicates that the gall bladder was damaged during cutting. This product is not dangerous, it will just need to be washed more thoroughly.
The smell should be pleasant and slightly sweet. The presence of foreign odors is unacceptable.

Cooking rules

Proper preparation increases the beneficial qualities of the product. Cook chicken liver for no more than 15 minutes. When frying, it is advisable to use only olive oil. It is better not to use a recipe using bouillon cubes and other chemical seasonings. It's good to add more greens. Chicken liver is combined with vegetables, nuts and dairy products. The recipe can be selected according to your culinary abilities and taste preferences. The recipe is for 4 servings. Cooking time: 40 minutes.

Making chicken liver soup

The soup recipe is very simple. It will require the following ingredients:

chicken liver - 200 g;

round rice - 5 tablespoons;

medium carrots - 1 pc.;

potatoes - 3 pcs.;

garlic - 1-2 cloves;

onion - 1 pc.;

chicken broth - 1 l;

greenery;

salt and pepper to taste.

Preparation:

Bring the broth to a boil. Cut the onions and carrots into small cubes and add to the broth.
After 5 minutes, add potatoes cut into medium cubes and washed rice.
Wash the liver well under running water and cut into small cubes. When the rice is almost ready, add the liver.
After 10 minutes, add finely chopped herbs and crushed garlic. Turn off the fire.

The recipe can be varied by using meat or vegetable broth. Instead of rice, take buckwheat or millet. Serve chicken liver soup with sour cream, sprinkled with fresh herbs. For beauty, you can add half a boiled egg.

A couple more interesting options:

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