Description
Very hearty, aromatic soup with an interesting twist liver instead of meat. Apples also make unusual touch to the overall ensemble. Unexpected and very interesting.
Ingredients
-
Beans
1 cup
-
Celery root
-
Carrots
1 piece
-
Leeks
0.5 piece
-
Apple
1 piece
-
Tomato
2 piece
-
Potatoes
250 g
-
Chicken liver
300 g
-
Melted butter
2 Tbsp
-
Marjoram
0.5 tsp
-
Thyme
-
Nutmeg
-
Sugar
1 tsp
-
Salt
-
Black pepper
Cooking
To prepare the products. Soak the beans in cold water for 3-4 hours. Carrots and celery clean and chop sticks. Leek cut into thin polyolefine. The weight of the vegetables is given in brushed form. In a pot put the beans, pour it to 2.5 litres of water or vegetable broth and put to boil.
Meanwhile, the liver is cleaned, thoroughly and very carefully cut out the gall bladders, sometimes they come across. To postpone.
Apple peel and cut into small cubes.
Potatoes wash, peel and cut into medium cubes.
Carrots and celery fry until soft.
Add leeks and sauté another 2 minutes.
Add apples and sprinkle with sugar.
A few minutes to mix the contents of the pan, until the vegetables and Apple does not caramelizada.
Tomatoes can be grated or cut into cubes after removing the skin. Add the tomatoes to the pan and simmer until thick. Spread vegetable mixture in a bowl.
When the beans are close to tender, add to the pot the potatoes, bring to boil, cook on low heat for 10 minutes, add salt.
Add the browned vegetables and spices, then on low heat for 5-10 minutes.
Meanwhile separately in a pan fry in butter liver for 1.5 minutes on each side until light brown. Add the liver to the soup and simmer for another 5 minutes. Remove from heat, cover and let the soup to infuse.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.