Rice soup "Fast" with chicken liver

Description

Hearty rice soup with chicken liver, which is made in minutes - will be a great dinner or lunch in the summer time, when every minute counts, and the effort to cook almost none). And in rural gardens is not small, all need the time - and to plant and water and weed, and work, and so on)). And at this point a bail out so fast and straightforward, but no less delicious and nutritious recipes.

Ingredients

Broth

2 l
Chicken liver

100 g
Figure

1 pack
Onion

1 piece
Carrots

1 piece
Butter

10 g
Vegetable oil

1 Tbsp
Potatoes

2 piece
Salt
Spices
Greens
Sour cream
Bay leaf

2 piece

Cooking

Put in a saucepan of water to rice in this soup I used the rice "Kuban" from the Mistral

Parallel put on the stove a pan of soup with a prepared broth or just water ( I often cook the broth in advance, then use for making various soups). Onion shinkuem as you habitually carrot sticks on the grater.

In a deep skillet, heat butter and vegetable oil, lightly fry our vegetables

Peel potatoes and cut into cube or cubes

Exactly after 5 minutes the water is boiling, put the rice, cook it for about 15 minutes. In parallel, in a boiling broth put the potatoes. To the vegetables add the liver and saute all together for 3 minutes

The liver have to capture from all sides

Add our fried liver in broth with potatoes

Passed 15 minutes, the rice is cooked, it's almost done that we need. drain water from pan and hang the bag of rice to drain excess fluid and it cooled slightly.

Open the bag and gently add the rice in our soup, at this time sprinkle with salt and add the spices, a few Bay leaves. Tormented soup on medium heat for 5 minutes, turn off, add herbs to taste and allow to stand for another 5 minutes.

And now we will cut homemade rye bread, pour the soup into bowls or cups, seasoning sour cream and herbs, and call for household dinner, in case my husband and I))

Bon appetit and have a Good holiday season!

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