Liver puree soup - a healthy and very tasty dish: recipe with photos and videos

Home Puree soups

Liver puree soup is a very tasty dish that will not leave even children indifferent. Preparing such a soup is a pleasure, it’s quick, easy, and all the necessary ingredients are always at hand.

The main ingredient of this soup is, of course, liver. The liver of any animal is suitable for cooking. Of course, chicken liver is very different from beef or pork, but this will not spoil the soup; on the contrary, by adding the same ingredients, replacing only the liver, you can get completely different dishes. This soup is especially useful for expectant mothers and children, because the liver takes first place in liver content.

But many people complain of bitterness in the liver. And it’s all about the high iron content.

Of course, this is good for health, but the most important thing for a dish is the taste, not the benefits. And to properly cook the liver, you just need to immerse it in milk for several hours. So, she will give away her bitterness.

How to make liver puree soup - 15 varieties

Simple liver soup
Cream of liver soup
Creamy liver soup
Creamy buckwheat soup with rabbit liver
Chicken liver and rice soup
Cream of beef liver soup
Liver and egg puree soup
Puree soup with cod liver
Liver soup with potatoes
Liver soup with mushrooms
Liver puree soup in a slow cooker
Liver puree soup, very tasty
Onion liver soup
Liver soup with pumpkin
Simple puree soup with assorted liver

First course

To cook tasty liver, you need to know some nuances. For inexperienced and inept cooks, it tastes noticeably bitter and turns out tough. As a rule, it is stewed, fried, or made into pancakes and fillings for pies and pancakes.

Liver soups are cooked much less frequently. And yet, the first dish based on this offal can turn out to be not only a delicious dish for special occasions, but also an appetizing dietary dish.

To make the liver tasty, it must be prepared in advance: cleaned of outer films and veins, soaked in milk or cool water for several hours.

Simple liver soup

This soup is sure to be loved by everyone in your family. Firstly, it is very nutritious, filling and incredibly tasty. Secondly, it can be decorated and served on the holiday table.

Ingredients:

Chicken liver – 600 g
Carrots – 1 pc.
Onion - 1 pc.
Vegetable oil
Cream – 200ml
Flour – 50 g
Spices

Preparation:

First of all, it is necessary to remove the films from the liver. Peel the onion and cut into small cubes.

Fry the onion in a small amount of oil. Peel the carrots and grate them on a coarse grater, and also fry them in a small amount of oil.

After the vegetables have softened, add the liver to them in the pan.

Simmer the liver and vegetables for 15 minutes, then add salt, pepper and simmer for another 10 minutes.

Now add milk, cream or water. Mix everything with a blender.

If you don’t have a blender, you can pass the liver through a sieve.

Now leave the soup on the fire until it boils. Meanwhile, sauté the flour.

To do this, throw two tablespoons of flour into a frying pan and add oil. Add flour to soup and stir.

Afterwards, add the egg into the soup in a thin stream. Afterwards, let the soup sit on the fire for a while.

Now you can serve it to the table.

Step-by-step recipe with photos

Chicken liver puree soup is the optimal recipe for those who have never cooked liver in their lives and are afraid of doing something wrong with this capricious product. I won’t say that the recipe is not worthy of the attention of experienced chefs - it’s delicious! I just really like its simplicity and the fact that it’s difficult to make a mistake and ruin the dish. I mean, it’s impossible to make the liver undercooked, and if you overcook it slightly, it still won’t be scary and won’t have any negative impact on the finished result.

The consistency of this chicken liver puree soup is also very interesting. On the one hand, you know, it’s not at all as ethereal as air cocktails (liver, after all, and not fruits and berries). On the other hand, it’s just foam. Well-whipped foam with a consistency much more delicate than liver pate or soufflé. In general, for liver lovers, try this recipe for chicken liver soup - a “must have”!

Peel the onions and carrots and chop them finely. Well, you can grate carrots, it doesn’t matter.

Fry onions and carrots in vegetable oil until the onions are transparent and soft.

Add the liver and fry, stirring vigorously. The liver can be crushed and crushed along the way with a spatula, which you use to stir; this will allow the liver to fry absolutely evenly, i.e. you won’t get the chance that part of the piece is still bloody, and the other part is already dry. The liver is ready when everything in your pan is a uniform brown color. The color is close to chocolate - there should not be red or pink, but neither should it be black or greenish.

While the liver is frying, set about 700 ml of water to boil.

Add water to the fried liver in small portions and puree it with a blender or food processor. Both to the desired consistency. Some people will like it thicker, others - thinner. Some people like coarser pieces, some don't. This cooking method provides complete scope for imagination.

Salt and pepper the chicken liver soup should be added after the liquid has been added and the desired consistency has been achieved, is it logical?

Well, this is how we got it. Look, on the one hand, it seems to be thick, and on the other, there is also lush foam. It tastes GREAT!

Aimkuk

I love to read, cook, photograph, eat what is cooked and photographed, and then again do what I love - and so on day after day!

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Cream of liver soup

The interesting combination of liver in the soup is sure to please all tasters.

Ingredients:

Chicken liver – 300 g
Onion - 1 pc.
Carrots – 1 pc.
Potatoes – 1 pc.
Milk (cream) – 250 ml
Chicken pulp – 200 g
Butter – 70 g
Garlic – 3 pcs.
Toast
Parsley

Preparation:

Cut vegetables into small pieces. Fry vegetables and liver in vegetable oil until golden brown.

Then add the liver and vegetables to the chicken broth and cook for 20 minutes.

Cut the fillet into small pieces. Using a blender, grind the soup and strain through a sieve.

Now pour the soup into a saucepan and bring to a boil, after adding butter.

Before serving the soup, sprinkle with croutons.

Bon appetit.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Condensed milk 7.5% fat – 140 kcal/100g
Milk 1.5% fat – 47 kcal/100g
Milk 2.5% fat – 54 kcal/100g
Milk 3.2% fat – 60 kcal/100g
Milk 3.5% fat – 64 kcal/100g
Whole cow's milk – 68 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Chicken liver – 140 kcal/100g

Calorie content of foods: Chicken liver, Potatoes, Carrots, Onions, Milk, Butter, Vegetable oil, Salt

Creamy liver soup

Liver is a very diverse product; you can prepare so many different dishes from it. One of these incredibly delicious dishes is creamy soup.

Ingredients:

Beef liver – 400 g
Meat broth – 0.5 l
Butter – 50 g
Wheat flour – 40 g
Carrots – 1 pc.
Leek – 1 pc.
Parsley root – 2 pcs.
Celery root – 0.5 pcs.
Chicken yolk – 2 pcs.
Cream 10% – 200g
Fresh parsley
Spices

Preparation:

The liver must be freed from films and cut into small pieces.

Finely chop the parsley roots and leeks. Peel the carrots and grate on a coarse grater.

Place all ingredients in a frying pan and add broth. Let it simmer for 25 minutes.

Afterwards, put the whole mass under a blender, and put the mass into a saucepan.

In a frying pan we will melt the butter into which we will add the flour.

Now the flour must be sent to the liver mass and left on the fire.

Add the yolk in a thin stream. Garnish with herbs and celery.

Bon appetit.

How to cook

Cook this beef liver soup like this:

Wash the liver, remove vascular veins and remaining films, soak in milk, cut into tiny pieces.
Finely chop the parsley roots, leeks and carrots.
Place vegetables and beef liver in a deep frying pan, add spices and salt, add broth and simmer until cooked over low heat.
Puree the prepared liver-vegetable mass with an immersion blender until smooth and homogeneous.
Pour into a saucepan and place over low heat.
Melt the cow's butter in an empty frying pan and fry all the wheat flour in it until golden brown. Next, pour in the cream, stir and after 5 minutes add it to the pan.
Assess the consistency of the soup and add more broth if desired.
5 minutes before the end of cooking, season the soup with yolks beaten with salt.
Serve the finished dish with chopped parsley.

Creamy buckwheat soup with rabbit liver

An original and interesting soup that you can serve on holidays and please your family on weekdays.

Ingredients:

Onion – 1 pc.
Potatoes – 3 pcs.
Garlic
Buckwheat – 250 g
Rabbit liver - 300 g

Preparation:

First of all, peel the onion and cut into strips. Boil the potatoes, peel and cut into pieces.

Peel and cut the garlic. Let's fry the onion. While the onions are frying, add the potatoes.

Fry the vegetables until half cooked, and then add the broth. Simmer for 20 minutes.

Soak the rabbit liver in milk for a while and then fry it on both sides.

In a saucepan, mix milk, broth, fried vegetables, boiled buckwheat, mix with a blender and pass through a sieve.

Extinguish the liver with cognac. Before serving, place pieces of liver on each plate.

Bon appetit.

With zucchini

To prepare this dish you will need:

100 g chicken liver;
one onion;
clove of garlic;
one carrot;
one young zucchini or zucchini (300 g);
150 ml cream 33%;
180 g broccoli or cauliflower;
salt;
six sprigs of thyme (optional);
freshly ground pepper;
2 tbsp. l. vegetable oil.

Prepare this puree soup like this:

Wash the zucchini and cut into cubes (if the vegetable is not young, cut off the skin).
Peel the onion and cut into half rings.
Wash the carrots, peel and chop using a coarse grater.
Peel the garlic and chop coarsely.
Wash the liver, free it from ducts and films.
Heat vegetable oil in a saucepan, add carrots and onions, add thyme and fry everything until soft for 5 minutes. At the end of frying, add garlic.
Now add the zucchini, cauliflower, stir and fry for 2 minutes.
Add chicken liver. Pour in enough water or broth to just cover the vegetables.
Cook the soup at a low simmer for about 30 minutes. Add salt at the end of cooking.
Drain the liquid from the soup into a bowl and puree the thick mixture with a blender.
Pour in the cream and stir.
Dilute the dish with the drained broth to the desired thickness and, if necessary, grind again with a blender.
When serving, pepper the dish and sprinkle with dill or parsley.

Chicken liver and rice soup

Round rice works best for this soup. Incredibly tasty and interesting soup.

Ingredients:

Chicken liver – 400g
Carrots – 1 pc.
Broth (chicken is best) – 1 l
Onions – 1 pc.
Butter – 30g
Round rice – 200g
Greenery
Spices

Preparation:

Chicken liver must be cleaned of films and any remaining blood and fat.

To ensure that the liver releases all the bitterness, soak it in milk for a couple of hours.

Now put the liver, chopped carrots and onions in a deep frying pan to simmer in chicken broth.

Meanwhile, boil the rice. Melt the butter in a frying pan and stir in the flour.

Add rice to the liver with carrots. This mass must be broken up with a blender.

If the soup is too thick, you can thin it with broth. Then add greens to the soup, or dried and browned flour.

Cream of beef liver soup

This dish will definitely find its place on the holiday table. It's easy to cook and delicious to eat, what else do you need for a good dish?

Ingredients:

Liver – 400 g.
Carrots – 1 pc.
Onion – leek – 1 pc.
Flour
Yolk
Milk

Preparation:

We clean the liver from the film and cut it into small cubes. Cut the onion into small pieces.

Peel and chop the carrots. Fry the liver and vegetables and add broth. Fry the flour in oil and pour in the broth.

Let's boil for half an hour. Then pass it through a sieve. We pass the liver with vegetables through a meat grinder or blender and add it to the sauce.

Let's put it on fire. Heat the milk and mix with the egg and butter. Add to soup.

Liver and egg puree soup

Very tasty and unusual liver soup. Simple, moderately filling and very tasty.

Ingredients:

Chicken liver – 200g
Beef liver – 200 g
Celery – 1 pc.
Fresh herbs
Onions – 1 pc.
Butter – 50 g
Chicken egg – 3 pcs.
Wheat flour – 40 g
Broth – 0.7 l
Hard cheese
Spices as desired

Preparation:

Cleanse the liver of films and residual fat, fat, etc. Simmer the liver for 30 minutes in a deep frying pan.

Melt the butter in a frying pan and fry the onion in it. Afterwards, remove the onion and leave the oil.

Now let's get back to the liver. The chicken must be blended with a blender.

Pass the beef liver through a meat grinder several times.

Place all the ingredients in a saucepan, which we then put on the fire.

Cut the celery into large cubes and add to the soup. In the remaining oil, sauté the flour and add a small amount of broth.

Add in a thin stream to the soup. Boil chicken eggs hard, cool and peel.

Grate them on a coarse grater and a couple of minutes before the soup is ready, add the eggs to the pan.

Puree soup with cod liver

Cod liver soup is a godsend for any housewife, tasty, simple and satisfying.

Ingredients:

Cod liver – 1 jar
Onion – 1 pc.
Carrots – 1 pc.
Vegetable oil
Cream – 200 ml
Spices

Preparation:

Finely chop the onion and fry in vegetable oil until golden brown.

Peel the carrots and grate on a coarse grater. Send to the bow.

We send the frying into the boiling broth, and also add the cod liver, mashed with a fork.

Then add cream and blend the soup with a blender. Salt, pepper, serve.

Cooking technology

Energy value per serving : 60 kcal.
Proteins - 8.1 g.

Fats - 2.6 g.

Carbohydrates - 0.9 g.

Difficulty level : This dish requires standard cooking skills to prepare. The cooking process involves slicing the liver and other ingredients, then boiling all the ingredients in the broth and grinding the soup to a puree consistency.

Cooking time - to prepare 5 servings of soup you will need about 45 minutes.

Category - depending on the components, this dish can be served at breakfast, lunch or dinner. According to the standard, liver soup is prepared for a lunch meal, using all the required ingredients to saturate the body as much as possible.

Cooking method

two ways to cook liver soup :

on the water;
using beef broth.

However, other types of base are also permitted.

Finely chopped vegetables are fried in a frying pan.
Then they are filled with water and stewed.
Grind in a meat grinder.
Mix with sauce and other ingredients.

Ingredients

Basic:

500 grams of beef liver;
onion or salad - 1 large piece;
carrots – 1 piece;
300 ml milk or 150 g 20% cream;
water or broth - 1 l;
vegetable oil for frying;
flour-2 tbsp. l.;
pepper and salt to taste;
one chicken egg (optional).

Additional:

toast;
greenery;
mayonnaise (sour cream).

How to make liver puree soup, watch the video:

Liver soup with potatoes

An interesting and satisfying soup with a simple recipe.

Ingredients:

Liver - 200 g
Potatoes - 4 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Pasta
Butter
Salt

Preparation:

Let's start preparing the liver by removing films and veins. Then cut into cubes and fry in a small amount of oil.

Leave the pan with water on the fire until it boils, then add the liver there.

Peel the potatoes, cut them and add them to the liver in the pan. Peel the onion, chop and add to the pan.

Season the soup with salt and pepper. Leave for 15 minutes. Then add the carrots, after peeling them.

Finally, throw the pasta into the pan and wait for it to boil. Turn off the heat and add butter. Now the final touch is the blender.

Bon appetit.

Liver soup with mushrooms

After this soup, your family will definitely love the first courses.

Ingredients:

Onions – 1 pc.
Oyster mushrooms – 200 g
Carrots – 2 pcs.
Butter
Olive oil
Bouillon

Preparation:

We clean the liver from films and cut it into small pieces. Cut the onion into small cubes.

Cut the mushrooms into small pieces. Peel the carrots and grate them on a coarse grater.

Fry the liver until the color changes. Add onions and carrots. Fry until done.

Heat the broth in a saucepan, salt it and add spices. Then transfer from the frying pan to the pan and cook for another 20 minutes.

Now put the blender into the soup and mix well.

Bon appetit.

Recipe options

Liver with potatoes

Wash the liver, cut into small pieces and place in cold water. Cook over medium heat until boiling. The broth may be cloudy until it boils. When it boils, you need to remove the scale for transparency.
While the broth is simmering, you need to peel and cut the potatoes into medium-sized cubes.
Pour the potatoes into the boiling broth. Add salt and pepper to taste.
Peel the carrots and onions, then throw them into the broth.
Wait until the potatoes and liver are completely cooked.
Blend the soup in a blender.

If you want to know more recipes with potatoes (pumpkin with potatoes), visit the sites.

Beef liver

Chop the liver and lightly fry along with the carrots, onions and parsley root.
Add half a glass of broth and simmer until done. Let cool and grind in a blender.
Pour the creamy sauce into the pan with the prepared puree, mix well, add broth, stir again and cook until boiling.
Remove from heat and wait until it cools.
Whip cream and yolk. Refuel.
Serve with white bread croutons.

Dietary

Cut the liver into medium-sized pieces. Chop onions and carrots.
Fry the ingredients in oil until light brown.
Pour half a glass of water and leave to simmer for 20 minutes until excess liquid has completely evaporated.
After this, pass the mixture through a meat grinder or beat in a blender.
Fry the flour and water in a cast iron Dutch oven. Don't forget to stir.
You need to mix the resulting ground mixture and sauce in a saucepan and wait until it boils.
Season with salt and pepper and pour the liver soup into bowls.
Add croutons.

Find a detailed recipe for dietary puree soup here. If you decide to lose weight, then pureed soups made from spinach and celery are suitable for you. Soups made from various vegetables are also useful: Brussels sprouts or cauliflower, broccoli, tomatoes.

In a slow cooker

Pros:

Background cooking mode.
Speed.
Possibility of adjusting time and temperature.
Ability to maintain a constant temperature after cooking.
Non-stick coating.

There are no downsides.

Recipe:

Chop the onions into small pieces and grate the carrots on a coarse grater.
Pour vegetable oil into the bottom of the pan. Distribute carrots and onions over the bottom.
Grind the liver into medium-sized pieces. Pour into the pan with the vegetables.
Set the multicooker to “Fry” for about 20 minutes. Fry vegetables and liver until beep.
Add about 300 ml of water to the pan. Salt and pepper. Set the multicooker to “Steam” mode for 20 minutes.
Grind the ingredients in a blender or pass through a meat grinder.
Pour the mixture back into the pan.
Mix the remaining water and flour in an additional bowl or bowl. Pour the resulting mass into the multicooker. Add salt and pepper to taste.
Next, stir in the broth. Set the multicooker to “Steam” mode for 10 minutes. Stir the soup constantly and cook for four minutes after boiling.
Pour the soup into bowls. Add croutons. Garnish with herbs and sour cream if desired.

Important! Before cooking soup in a multicooker, thoroughly wash the pan and the lid of the device to avoid mixing odors with the previous dish. Stir the soup constantly during the process so that the ingredients do not burn and spoil the special coating of the pan. Do not close the lid in the “Frying” mode.

Liver puree soup in a slow cooker

Soups in a slow cooker turn out very tasty and rich.

Ingredients:

Liver – 300g
Yolk – 1 pc.
Salt
Butter
White bread
Milk
Vegetable broth – 300.

Preparation:

Grease a multicooker pan with oil. Soak white bread in milk. Clean the liver from films and tendons.

Let's pass the liver and bread through a meat grinder. Now add the yolk, salt and spices.

Pass the resulting mass through a sieve. Place the resulting mass into the multicooker.

Turn on the “Soup” program. Cook for 30 minutes.

Bon appetit.

Preparing Ingredients

To prepare a children's dish, offal products (liver and hearts) are thawed, washed thoroughly and all undesirable elements are removed. Then they are chopped into medium pieces, placed in a bowl and poured with fresh milk. This is necessary so that the liver loses its inherent bitterness, becomes soft and as tender as possible.

While the by-products are soaked in milk, they begin to process the vegetables. Chop carrots and potatoes into large cubes, and onions into thick half rings.

As for broccoli and green peas, they are used in ice cream.

Liver puree soup, very tasty

This dish is sure to please everyone in the household.

Ingredients:

Chicken liver – 500 g
Carrots – 2 pcs.
Milk – 500g
Butter – 70 g
Flour – 40 g
Bay leaf – 3 pcs.
Sesame

Preparation:

Peel the liver and carrots and boil until fully cooked in broth with spices and bay leaves.

Pour milk and yolks into a bowl, beat with a mixer until fluffy.

Afterwards, add the liver and carrots and beat until pureed.

Now fry the flour in a small amount of oil, then pour the heated milk into this frying pan.

Now add the contents of the frying pan to the soup. Mix the soup with milk and flour sauce.

Place the soup in a saucepan with butter.

Bon appetit.

Onion liver soup

A very interesting combination of a large amount of onions and liver, especially suitable for dinner.

Ingredients:

Liver – 400 g
Onion – 5 pcs.
Carrots – 1 pc.
Potatoes – 4 pcs.
Cream – 200 ml
Greenery

Preparation:

Cut the onion into 4 parts. Peel the potatoes and cut into large pieces.

Peel the carrots and cut into 3 equal parts. Place the vegetables in the pan and cook until tender.

We clean the liver of films, tendons and fat. Fry until half cooked and add to vegetables.

Then plunge the blender into the soup and blend. Now put it back on the fire and pour in the cream. Place on fire for 5 minutes.

Do not allow the soup to boil after adding the cream.

Decorate the soup with herbs.

Bon appetit.

Liver soup with pumpkin

Pumpkin soup is an original dish and pumpkin liver soup is fantastic.

Ingredients:

Liver – 300 g
Pumpkin – 400 g
Milk – 250 ml
Potatoes – 3 pcs.
Spices

Preparation:

Clean the liver from films and veins and fry. Let's peel the vegetables. We'll put the potatoes and carrots in a saucepan to cook, and we'll also add the liver there.

To make it easy to peel the pumpkin, you need to put it in the microwave or regular oven for 15 minutes.

After cleaning, the pumpkin must be placed in a separate pan.

Leave the pumpkin in the water until completely softened. Now we smash the pumpkin with a blender.

We also break up the vegetables and liver with a blender, now mix the pumpkin puree with liver puree and milk.

Place the pan on the fire for 15 minutes.

Bon appetit.