Have you ever made liver soup? I am sure that many did not even think about such a first course. But such a dish turns out to be very tasty, rich and healthy. Surely your whole family will appreciate it!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The liver is an incredibly valuable gourmet food. It contains many elements necessary for full life. The liver contains iron and copper, without which it is impossible for a person to live. Especially it contains a lot of vitamin A, which is necessary for kidney health, brain function, thick hair, good eyesight, healthy skin, strong teeth. The liver also carries out the prevention of thrombosis - it improves blood clotting. Also, doctors advise to eat it for patients with anemia to raise hemoglobin. In general, as you can see, the benefits of this offal are simply invaluable. Therefore, I recommend cooking healthy liver soups more often, and then the health of yours and your loved ones will be stronger.
To get all the vitamins you need, you first need to choose the right liver. Fresh, good pork liver should be firm, dark brown or cherry in color with a uniform color and a sweetish pleasant aroma. When you cut, you should see porosity and some graininess. In no case do not buy a liver of uneven color, pink color and with a sour smell. Such factors say that the offal is spoiled: the animal was fed with growth accelerators, or the product was stale, or the liver was frozen and thawed.
- Caloric content per 100 g - 48 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Pork liver - 400 g
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Onions - 1 pc.
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Carnation - 2-3 buds
- Any greens to taste - a few twigs
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
How to make pork liver and vegetable soup
1. Peel the liver from the film, remove all vessels and ducts, cut into pieces of medium size, wash and dry with a paper towel.
2. Peel, wash and cut the potatoes into equal sized cubes. Peel and grate the carrots or finely chop them.
3. Dip the liver into a saucepan, put the peeled onion, bay leaf, peppercorns. Pour the food with drinking water and cook the broth.
4. As the broth boils, remove the foam with a slotted spoon so that the soup does not turn out cloudy. Cook the liver for about half an hour, almost until tender, over low heat, covered.
5. Then add prepared potatoes and carrots to the pan. Keep the potatoes in drinking water all this time so that the tubers do not turn black.
6. Bring the soup to a boil, reduce the temperature to low, cover the pot and cook until the potatoes are tender, about 20 minutes. At the end of cooking, add finely chopped herbs to the soup, which can be used fresh, dried or frozen.
7. Season the soup with salt and ground pepper and cook for another 5-7 minutes. Then turn off the stove and let it brew for 10-15 minutes. Serve the first course with a slice of bread, croutons or croutons.
See also the video recipe on how to cook rice soup with liver.
