Cook buckwheat. Chop the onion half rings, potatoes in large strips, crush the garlic with a knife. In a saucepan or deep frying pan pour vegetable oil, put vegetables and fry on medium heat for 5-7 minutes. Pour in broth, reduce heat and simmer until potatoes are done.

Add buckwheat, salt and pepper, add cream, heat on heat for 3-4min.

All grind in a blender.

Liver wash, cut all the excess, season with salt and pepper, fry until tender in butter.

The soup from this quantity of products is very thick. If you like more liquid, bring the soup to the desired state by adding the broth. Pour the soup into a bowl, put a piece of liver, garnish with greens. Ready! Help yourself!