Liver soups are Slavic first courses. Recipes of liver soups with tomato, pasta, peas, mushrooms, millet, beans

Liver soups are Slavic first courses. Recipes of liver soups with tomato, pasta, peas, mushrooms, millet, beans

Not everyone prepares the first liver dishes. Moreover, some housewives have never tried and even have not heard of them. And a lot of lost. Liver soups belong to the Slavic cuisine, are distinguished by unusual taste and ease of preparation. You can add absolutely any products to them and always get a new dish. And since the liver is also quickly prepared, it will take a little time to prepare dinner.

Liver Soups - General Cooking Principles

Liver broth is prepared quickly, so do not need to cook it in advance. And thanks to the rich taste and aroma of the offal, it needs quite a bit. On a liter of broth enough to put 150-200 grams. The most tender soups are obtained from the poultry liver: chicken, turkey, duck. And the most intense taste of beef offal dishes.

What makes liver soups:

• vegetables;

• cereals;

• legumes;

• eggs;

• pasta.

If the cereal is cooked for a long time, for example, peas, then the liver is laid in an almost ready soup. By the time it is prepared almost on a par with potatoes, millet, buckwheat. But do not lay the products together, it is better to alternately, giving each product to boil and boil for 2-3 minutes.

First courses can be cooked with or without sautéing. Sometimes, besides the vegetables, the liver itself is fried, which gives the soup a more pronounced aroma and taste. Dishes are served with sour cream, fresh herbs, crackers. Also, the liver goes well with garlic, but it is better to add it fresh in the plate.

Recipe 1: Beef liver soup “Village” with noodles

Quick soup for every day from the liver with small noodles. You can use other pasta, but in this case, they are not laid at the very end of cooking, but in 3-5 minutes, depending on the type and size.

Ingredients • 2.5 liters of water;

• 1 onion;

• 300 grams of liver;

• 50 grams of vermicelli;

• 4 spoons of butter;

• 4 potatoes;

• 1 carrot;

• salt, greens, bay leaf.


1. Put the water on the stove, bring to a boil.

2. Add potatoes, peeled and cut into random pieces. Size and shape do not matter.

3. Cut the liver into strips, fry in a pan until ruddy in color.

4. Salt soup, as soon as the potatoes boil for 5 minutes, add the fried liver.

5. Put the chopped onion in the pan after the liver, you can add a little more oil. Fry for a minute.

6. Shred peeled carrots and send to the onions. Fry together until golden brown, do not forget to stir.

7. As soon as the potatoes are cooked, put the pasta in the pan, mix.

8. Give the soup to boil and lay out roasting.

9. Next, add chopped greens, bay leaf, cover and turn off. Let the first dish infuse for about 15 minutes and serve.

Recipe 2: Chicken Liver Tomato Soup

To make this liver soup, we use fresh tomatoes, and in winter we substitute tomato paste or sauce.


• 450 grams of liver;

• 3 tomatoes;

• 2 liters of water;

• 4 potatoes;

• salt, dill;

• 0.5 tsp. paprika;

• 1 onion;

• 4 spoons of butter;

• 1 carrot.


1. Put water on the stove, let it boil.

2. Cut the peeled potatoes into slices, throw in the saucepan. Soup weed.

3. Cut the liver into small slices and send to the pan 3 minutes after boiling the potatoes.

4. Chop the onion, fry in oil.

5. Shred carrots, send to the bow.

6. We rub tomatoes or just chop finely, it is better to remove the skin. Sent to roasted vegetables, stew for 10 minutes. At the end, add the paprika.

7. As soon as the potatoes are cooked, transfer the contents of the pan to the pan. Cook for 2-3 minutes.

8. Add chopped greens and turn off. Serve this soup with sour cream.

Recipe 3: Pea Liver Soup

To the process of cooking this soup from the liver is not delayed, it is desirable to soak the peas overnight in cold water. Then the cooking time will be reduced by several times.


• 1 cup of peas;

• 400 grams of liver;

• 2 carrots;

• salt;

• 50 grams of butter;

• 1 onion;

• 1 bunch of parsley;

• 1 bay leaf.


1. Boil peas until soft in 2.5 liters of water. You can take any broth.

2. Liver cut arbitrary pieces and throw to the peas. At this stage, the soup can be salted.

3. Dissolve a piece of butter in the pan. Can be used and vegetable, but with cream tastes better.

4. Add the chopped onion, fry until transparent.

5. Cut the peeled carrots into strips and send to the onion. Cooking until soft.

6. 20 minutes after boiling the liver, put fried vegetables in a saucepan, cook for a minute.

7. Cut parsley, send to the pan. We throw a leaf of laurel and ready!

Recipe 4: Creamy Cream Soup

Delicate, rich dish with a creamy taste. The thickness of the liver soup can be adjusted to your taste. From this amount of products you get a medium consistency dish.


• 400 grams of liver;

• 50 grams of butter (better than butter);

• 1 spoonful of flour;

• 0.7 liters of broth;

• 1 carrot;

• 1 onion;

• 2 yolks;

• 200 grams of cream;

• spices, greens.


1. Vegetables are peeled. Cut the onion into half rings, carrot into thin circles and put everything in a saucepan.

2. Remove the films and veins from the liver, cut into slices and send to the vegetables.

3. Fill with broth and simmer for about 25 minutes. Vegetables and liver must be fully cooked. At the end of the dish salt.

4. Remove the saucepan from the heat, open the lid and let it stand for a while so that the heat subsides.

5. Melt a piece of butter, add flour and fry for a minute. Add a thin stream of cream, warm the mixture well. 6. Grind the liver with vegetables blender to the consistency of mashed potatoes.

7. Add the cream sauce, whisk together.

8. Put the pan on the stove, if the consistency is thick, you can add broth or water. We try the soup for salt, if necessary, add more.

9. Give the soup to boil and turn off. Sprinkle with herbs when serving.

Recipe 5: Chicken Liver Mushroom Soup

For mushroom soup from the liver will use dried chanterelles. But you can put in the dish and any other mushrooms.


• 100 grams of chanterelles;

• 4 potatoes;

• 300 grams of liver;

• 2 onions;

• 1 bunch of dill;

• salt;

• 1 carrot.


1. Wash the chanterelles with cold water and soak for 3 hours. Then squeeze, cut into pieces and set to boil in 2.5 liters of water.

2. We cut the liver into cubes, send them to chanterelles in 2 minutes. When boiling the foam is formed, it must be removed.

3. Peel the potatoes, cut into cubes and ship after the liver.

4. Fry the onions and carrots in the pan until golden brown.

5. As soon as the potatoes are cooked, we place roasting in the soup.

6. Fill the dish with greens, bay leaf and turn it off. Serve liver mushroom soup with sour cream.

Recipe 6: Liver soup with beans

To make fresh and light liver soup, you will need green beans. You can take fresh or frozen pods. If you are using fresh, they need to cut into pieces of 3-4 centimeters.


• 350 grams of beans;

• 250 grams of liver;

• 1 bunch of green onions;

• 3 potatoes;

• 3 spoons of butter;

• salt;

• 1 carrot;

• 2 liters of water;

• 2 eggs.


1. Slice the liver into strips, fry in butter for a minute.

2. Add the chopped carrots. Cook together. It is better not to use grater, carrot slices should be large enough.

3. As soon as the liver and carrots are fried, add 2 liters of boiling water, bring to a boil. 4. Cut the potatoes into strips and run into the soup. We salt.

5. Cook the soup until the potatoes are half cooked, then lay the green beans.

6. Beat eggs with a fork with a pinch of salt.

7. As soon as all the vegetables are cooked, add the egg mixture to the soup, stir vigorously.

8. Put chopped greens, try the soup on the salt and turn it off.

Recipe 7: Liver soup with buckwheat

Buckwheat soups with liver are very aromatic and nourishing. From this amount of products you get 4 servings of soup. We will use chicken liver for cooking, but you can also take beef and even pork.


• 1.5 liters of water;

• 300 grams of chicken liver;

• 1/3 cup buckwheat;

• 2 onions;

• 1 sweet pepper;

• some oil;

• carrot;

• spices, some greens.


1. Bring the water to a boil, throw the washed buckwheat.

2. Cut the liver into small cubes, throw in a frying pan and fry for 2 minutes. We send in soup to buckwheat. Broth salt.

3. Add butter to frying pan and fry diced onion until transparent.

4. Add grated carrots to onions and fry all together.

5. Cut the sweet pepper into cubes and also throw into the pan.

6. As soon as the cereal is cooked, lay out the roasting of vegetables in the soup, fill with greens and ready!

Recipe 8: Liver soup with millet and tomatoes

Soup with liver and millet is a wonderful everyday version of the first dish, especially if it is prepared according to this recipe. Rich, nourishing, with a pleasant liver flavor and bright tomato color.


• 300-400 grams of liver;

• 3 liters of water;

• 1 onion;

• 3-4 tomatoes;

• 1 carrot;

• 5 potatoes;

• 0.5 glass of millet;

• 50 grams of oil;

• 50 grams of sour cream.


1. We cut the liver in small pieces, approximately as on a kebab, pour cold water and let it boil. Remove the formed foam.

2. Add chopped potatoes, boil for 2 minutes. 3. Add the washed millet, weat the soup and boil until ready.

4. Chop onions and carrots. The shape and size of the pieces do not matter. Fry in a pan.

5. As soon as the vegetables are reddened, add chopped tomatoes. Stew refueling 10 minutes under the lid. Periodically you need to mix.

6. Combine the soup with vegetables, give boil and turn off. Served with sour cream, you can put chopped greens.

Liver Soups - Tips and Tricks

• To make the broth from the liver not cloudy and gray, pour the product with cold water, bring to a boil, boil for 5 minutes and drain all the liquid. The liver pieces are washed, the pan is rinsed and clean water is poured again.

• The longer the liver is boiled, the drier it becomes and the harder it becomes. Therefore, broth for soup with offal enough to boil for 5-7 minutes and you can lay the rest of the ingredients. If the liver is cut finely, then it can be added immediately with potatoes.

• The first dish will turn out to be especially tasty and fragrant if the liver is lightly fried in a frying pan before boiling.

• To keep pork liver from getting bitter, the product is peeled from films, cut into slices and soaked in milk. Then squeeze out excess liquid and cook the soup according to the recipe.

• Liver broth contains almost no fat and is quite lean. If you need to cook a more satisfying dish, then do not save the oil in cooking the steaming of vegetables.

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