Description
I suggest You make a light cream soup with buckwheat and chicken liver.
Ingredients
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Buckwheat
80 g
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Broth
1000 ml
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Carrots
1 piece
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Potatoes
1 piece
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Onion
2 piece
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Chicken liver
150 g
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Vegetable oil
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Salt
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Ginger
0.25 tsp
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Black pepper
0.25 tsp
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Peppers red hot chilli
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Greens
Cooking
Measure the required amount of buckwheat. I used millet TM Mistral. Cook in chicken broth crumbly mess (the ratio of the grits and broth 1:2).
Carrots and potatoes clean, cut arbitrarily. Clean the onion. Cook vegetables until tender in the broth (I used about 500 ml). To add salt in the cooking process to taste. Once the vegetables are cooked, remove the onion (won't need it).
Liver rinse, trim all the excess. Clean the onion, cut into half rings. Fry in vegetable oil, add spices and salt.
In the bowl of a blender put the buckwheat and vegetables with the broth in which they were boiled. Beat all to a smooth paste. Adjust the soup to your desired consistency remaining warmed chicken broth.
Serve the cream soup chicken liver, fried with onions and herbs. Bon appetit!
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