Tired of chicken soups, borscht and cabbage soup? Delight loved ones with a unique first course - soup with liver, green beans and poached egg. It is light and well-fed at the same time. Step-by-step recipe with a photo. Video recipe.
Not many people cook first courses from the liver. Moreover, some have never even heard of such a recipe. Although liver soups have an unusual taste and ease of repetition. Since the liver cooks quickly, the broth does not need to be cooked in advance. spend a minimum of time on cooking dinner. Another plus of such a soup, the offal has a rich taste and aroma, so very little is required. Only 150-200 g of liver is enough for 1 liter of broth. Today I use veal liver, which gives the dish a rich taste, and soups from chicken, turkey and duck liver are more tender.
In addition, liver soup is not only delicious, but also extremely healthy. It contains easily digestible proteins, vitamins (riboflavin, A, choline, C), folic acid, micro and macro elements (iodine, selenium, phosphorus, magnesium, iron). Therefore, such soups can be included in the diet menu, the diet of pregnant women and children.
You can add absolutely any food to the liver soup, and you will always get an excellent result and a new dish. This recipe uses green beans and poached eggs. The beans can be fresh or frozen, and the poached egg is an interesting highlight of the dish.
See also how to make pork liver and vegetable soup.
- Caloric content per 100 g - 195 kcal.
- Servings Per Container - 4-5
- Cooking time - 40 minutes
Ingredients:
- Veal liver - 350 g
- Bay leaf - 2 pcs.
- Carrots - 1 pc.
- Allspice peas - 3 pcs.
- Onions - 1 pc.
- Green beans - 250 g
- Greens (any) - small bunch (fresh, dried or frozen)
- Eggs - 1 pc. for one serving
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Step by step preparation of soup with liver, green beans and poached egg, recipe with photo:
1. Peel the carrots, wash and cut into medium-sized cubes.
2. Wash the liver, cut off the foil and cut into pieces that you want to see in your soup plate. If you feel bitterness in this type of liver, soak it for half an hour in milk or water. You can also replace it with another variety of offal.
3. Fold the prepared liver into a cooking pot and add the peeled onion. Fill the food with drinking water and place it on the stove.
4. After the liver is brought to a boil, a foam forms on the surface of the water.
5. Use a slotted spoon or spoon to remove the foam and turn the heat to medium.
6. Immediately place the prepared carrots in the pot.
7. After 15 minutes of cooking liver soup, remove the onion from the pan and discard. Because she has already given the dish taste, aroma and benefit.
8. Send green beans to food.
9. Add herbs immediately, season the dish with salt and black pepper, add bay leaves and allspice peas. Boil the soup for 5 minutes and remove the pot from the stove. Close it with a lid and leave to infuse for 10 minutes.
10. Before serving the soup, boil a poached egg in any way convenient for you. I suggest doing this in the microwave. To do this, pour water into a cup and release one egg. Use one container for each poached pot.
11. Place the container with the egg in the microwave.
12. Boil it at a power of 850 kW for 1 minute and drain off the hot water. If your appliance power is different, adjust the cooking time.
Pour the liver and green beans soup into portioned bowls, and add a poached egg to each. Serve the dish with croutons or croutons.
See also the video recipe on how to cook vegetarian soup with beans and poached egg.
