Description
One recipe - THREE different soup. Fast, unusual, interesting, delicious.
Ingredients
-
Buckwheat
1 cup
-
Carrots
50 g
-
Celery root
40 g
-
Leeks
80 g
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The Apium graveolens Dulce
1 piece
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Potatoes
200 g
-
Broth
1.5 l
-
Chicken liver
200 g
-
Salt
-
Black pepper
Cooking
Wash vegetables and clean. Carrots and celery to chop sticks, a stalk of celery into thin slices, leeks - thin polyolefine, potatoes in small cubes.
In a deep saucepan heat a couple tablespoons of vegetable oil and fry the carrots with the root selderey until soft.
Add leeks and petiolar celery and sauté for another 2 minutes.
Pour the potatoes
And thoroughly rinsed buckwheat.
Pour in the stock, bring to the boil, season with salt and pepper and cook over low heat for 15-20 minutes, until cooked potatoes.
Transfer the vegetables with a small amount of broth in a blender and blend until a smooth, homogeneous condition.
Return the soup to the pot, add bouillon to the desired consistency and warm up. Vegetarian vegetable soup base is ready!
Prepared quickly fry the liver on high heat. Most importantly, don't overcook to the liver remains soft and juicy.
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