Soups are beneficial for the human body, so their daily consumption is recommended. Chicken liver soup is a nutritious and healthy dish. There are many different recipes for preparing the first course from offal: you can prepare either regular soup with buckwheat and chicken liver, or puree soup with various vegetables. It only takes 15 minutes to boil chicken liver in a saucepan. This article presents the most delicious and easy recipes for preparing chicken liver first courses.
How to make chicken liver soup - 15 varieties
- Classic chicken liver soup without frying
- Soup with fried chicken liver
- Chicken liver soup without potatoes
- Smoked chicken liver soup
- Children's soup with chicken liver
- Keto liver soup
- Cream of chicken liver and mushroom soup
- Cream of chicken liver soup
- Creamy pumpkin soup with chicken liver
- Soup with vegetables, beans and chicken liver
- Spanish garlic soup with chicken liver
- Scottish chicken liver soup
- Soup with chicken liver and custard dumplings
- Chicken liver soup in a slow cooker
- Dumpling soup with chicken liver and heart
Useful tips
Chicken liver soup, the recipes for which are given in the article, will turn out more tasty and aromatic if you follow simple recommendations in the process of creating it:
- Liver should only be used fresh. If there are stains on it or an unpleasant odor emanates from it, then you should discard the product.
- There is no need to remove the film or cut out the ducts from the chicken liver, but it is important to remove the remnants of the gallbladder, if any. Otherwise the dish will be spoiled.
- It is better to fry vegetables for soup in butter rather than vegetable oil. Then the taste will become more delicate. But you should not use margarine for this purpose. Since after heating it becomes harmful to health.
- Since liver soup is transparent, it is better to cut all vegetables into pieces of approximately the same size.
In almost any recipe, it is better to use vegetable, chicken or meat broth instead of water. Then the soup will be more tasty, rich and satisfying.
Classic chicken liver soup without frying
This delicious soup only takes forty minutes to prepare.
Ingredients:
- Chicken liver – 0.2 kg;
- Rice – 5 tablespoons;
- Potatoes – 3 pieces;
- Carrots – 1 piece;
- Onion – 1 piece:
- Garlic – 2 cloves;
- Chicken broth – 1 liter
- Sea salt, parsley, pepper, dill - to taste.
Preparation:
Add diced carrots and onions to the chicken broth and cook over low heat until the carrots are half cooked, then add diced potatoes and rice.
After ten minutes, add the washed, diced liver, finely chopped garlic and herbs, pepper, salt and cook for five to seven minutes.
The soup is ready.
In traditional Chinese and Korean medicine, chicken liver soup is used to treat chronic fatigue, liver diseases, weakening of visual acuity over time, and lung diseases.
Soup with fried chicken liver
This soup is extremely easy to prepare, but nevertheless quite tasty and satisfying.
Ingredients:
- Chicken liver – 0.3 kilograms;
- Potatoes – 3 medium tubers;
- Onion – 1 piece;
- Carrots – 1 piece;
- Buckwheat – ½ cup;
- Flour – ½ cup;
- Bay leaf – 2 leaves;
- Greens - to taste;
- Spices, salt - to taste.
Preparation:
Set the diced potatoes to boil.
Cut the liver into pieces, roll in flour and fry in vegetable oil.
When the liver is almost ready, add the carrots cut into cubes and chopped onion and fry until done.
When the potatoes are cooked, put buckwheat into the pan and after five minutes add the frying agent to the soup, add salt, add bay leaf and simmer over low heat for ten minutes.
The soup is ready.
Choosing quality chicken liver is easy:
- First pay attention to the color - it should be red-brown. An orange tint appears if the liver was first frozen and then defrosted; such a product contains almost no useful vitamins;
- the surface should be smooth without any inclusions;
- the liver should be elastic to the touch.
Product quality requirements
Pay attention to the color of the liver first. A healthy liver is brown in color with a natural burgundy tint. Light-colored livers should not be purchased. Most likely it belonged to a sick bird. Such a liver may be infected with salmonella or campylobacteriosis.
The main danger contained in chicken liver is antibiotics. They are used to protect poultry from various diseases. The entry of such drugs into the human body causes severe skin irritation.
The normal weight of pork liver is about two kilograms. It has a reddish-brown tint, is moist to the touch and shiny in appearance.
Beef liver weighs about five kilograms. It is similar in color to ripe cherries. Its peculiarity is a white film on the surface, but it should not be confused with a gray coating and other manifestations of diseases.
Important! Frozen liver should be sold in block form.
Chicken liver soup without potatoes
This is a hearty and tender-tasting soup in which liver and buckwheat complement each other perfectly. Recipe for eight people.
Ingredients:
- Chicken liver – 0.7 kilograms;
- Buckwheat – 0.2 kilograms;
- Carrots – 1 piece;
- Onion – 0.1 kilograms;
- Vegetable oil – 2 tablespoons;
- Spices, salt - to taste.
Preparation:
Processing chicken liver before cooking is as follows:
- the liver is washed;
- veins are removed;
- remove the remains of the gallbladder.
The prepared liver is boiled for ten minutes after boiling, then salted and buckwheat is added. Continue cooking over medium heat for fifteen minutes, add finely chopped onions, grated carrots and spices fried in vegetable oil. Cook for ten minutes over low heat.
The soup is ready!
Description of preparation:
Cook the liver soup for no more than half an hour over medium heat.
The soup should not boil, but simmer slightly. Taste the soup, the finished soup smells very tasty. I can only tell by the aroma of a dish whether it is ready or not. Serve the finished soup with finely chopped herbs. The thickness of the soup will depend on the amount of buckwheat added. Good luck and bon appetit! Purpose: For lunch / For children Main ingredient: Meat / Beef / Offal / Liver / Cereals / Buckwheat Dish: Soups Geography of cuisine: Russian cuisine Diet: Diet food
Smoked chicken liver soup
The combination of smoked aroma and delicate taste of chicken liver gives this soup a special charm.
Ingredients:
- Pork ham – 0.1 kilograms;
- Smoked sausages – 0.2 kilograms;
- Chicken liver – 0.3 kilograms;
- Rice – 50 grams;
- Chicken broth – 0.6 liters;
- Eggs – 2 pieces;
- Greens - 1 bunch
- Salt and spices - to taste.
Preparation:
Cut the ham into very thin slices and fry with chopped liver in olive oil.
Pour in hot broth and cook for half an hour. Then add rice and cook the soup until it is ready. Blend with herbs, add chopped sausages, bring to a boil, remove from heat and let sit for ten minutes.
When serving, garnish with chopped eggs.
Children's soup with chicken liver
This soup can be given even to very young children who are just beginning to switch to “adult” nutrition.
Ingredients:
- Chicken liver – 1 piece;
- Potatoes – 1 tuber;
- Small carrots - 1 root;
- Onion – ¼ small onion;
- Buckwheat – 4 tablespoons;
- Quail eggs – 2 pieces;
- Water – 0.4 liters.
Preparation:
Place very finely chopped washed potatoes into boiling water and reduce heat to medium.
Cut the liver into 4 parts and add to the soup.
Grate the carrots on a fine grater, chop the onion very finely and add to the pan along with the buckwheat.
Cook over low heat for twenty minutes.
At the same time, boil the quail eggs, separate the yolk and chop.
Blend the prepared vegetables and liver with buckwheat. Add the yolk and broth until the consistency of a very liquid puree.
Fragrant soup
A recipe for making a fragrant and very satisfying soup from chicken offal.
Ingredients:
- 6 pcs. chicken liver;
- 60 g almonds;
- 1.5 l chicken broth;
- 3 tbsp. spoons of sunflower oil;
- 1 tooth garlic;
- a small pinch of saffron;
- 1 tbsp. spoon of starch;
- one yolk;
- salt to taste.
Preparation:
- Bring water to a boil in a saucepan and add almonds. Cook for no more than 2 minutes and drain the water.
- Place the garlic in a frying pan with olive oil and fry until the garlic darkens.
- Remove the garlic and add the almonds. Fry it for no more than 3 minutes, remembering to stir.
- When ready, remove the almonds from the pan using a slotted spoon and replace them with the liver.
- Add salt and fry for about 5 minutes, reducing heat. Using a slotted spoon, remove the product again and remove the pan from the heat.
- Add saffron to a mortar and pour in a small amount of broth, grind it.
- Place the chopped saffron, liver and almonds in a blender, add a little broth and grind until smooth.
- Transfer the remaining broth along with the homogeneous mass from the blender into a saucepan and leave for 10 minutes over low heat.
- Pour starch diluted with water into the soup and wait until it boils.
- Mix the yolk thoroughly with a small amount of liquid from the soup, and then add to the pan.
- Can be served with toasted toast.
Bon appetit!
Keto liver soup
This keto soup for low-carb diets stimulates the body; nutritionists recommend giving it to children at least once a week, but adults will also enjoy it.
Ingredients:
- Vegetable oil – 2 tablespoons;
- Onion – 1 piece;
- Potatoes – 2 tubers;
- Chicken liver – 0.2 kilograms;
- Garlic – 2 cloves;
- Greens – 1 bunch;
- Seasonings, salt - to taste.
Preparation:
Fry the onion in vegetable oil in a saucepan (3 minutes). Pour boiling water and add chopped potatoes - cook for ten minutes and then add chopped liver, seasonings to taste, chopped garlic and herbs. Cook until the potatoes are ready.
When serving, you can offer sour cream.
Soup with liver and smoked ham
A dish for those who love hearty food. Smoked ham adds flavor to the soup.
Ingredients:
- Liver - 300 g
- Smoked pork ham – 200 g
- Rice - 50 g
- Chicken broth - 600 ml
- Salt and pepper to taste
Preparation:
In a frying pan, fry the liver and ham, previously cut into pieces.
Bring the broth to a boil, add frying.
When the liver and ham are ready, add rice and cook until done. Add salt to taste.
Cream of chicken liver and mushroom soup
The recipe is for five servings.
Ingredients:
- Potatoes – 2 tubers;
- Chicken liver – 0.3 kilograms;
- Champignons – 0.2 kilograms;
- Garlic – 3 cloves;
- Salt, spices - to taste;
- Butter – 1 teaspoon;
- Greens - to taste.
Preparation:
Half the champignons, potatoes, garlic and liver are boiled in a liter of water until the potatoes are tender. The broth is drained and the cooked ingredients are pureed with a blender and returned to the broth.
The remaining champignons are cut into 4 parts and placed in the soup. Stir, bring to a boil and cook for another three minutes.
The soup is ready. Before serving, add butter.
Cream of chicken liver soup
A very delicate soup with a sweetish taste characteristic of chicken liver.
Ingredients:
- Chicken liver – 0.4 kilograms;
- Garlic – 3 cloves;
- Potatoes – 1 large tuber;
- Carrots – 1 piece;
- Onion – 1 head
- Cream 33% - 120 grams;
- Butter – 70 grams;
- Croutons from Borodino bread – 1 tablespoon;
- Olive oil – 1 tablespoon;
- Vegetable oil – 100 grams;
- Chicken broth 1 ½ liters;
- Parsley – 1 bunch;
- Boiled chicken meat – 0.2 kilograms.
Preparation:
Chop the vegetables and fry in a saucepan until golden brown in vegetable oil along with the liver.
Pour in chicken broth and cook for twenty minutes.
Chop the boiled chicken meat, finely chop the parsley.
Blend the cooked soup, strain through a sieve, add butter, cream and bring to a boil.
The soup is ready.
When serving, drizzle with olive oil and sprinkle with croutons.
Creamy chicken liver soup
Chicken liver soup (the recipe can be recreated in 60 minutes) cannot be called dietary.
But this dish has a thick consistency and creamy taste.
Composition of ingredients
Soup with offal must be prepared from the components indicated in the list:
- chicken liver – 400 g;
- flour – 50 g;
- meat broth - 0.5 l;
- eggs – 2 pcs.;
- heavy cream – 200 ml;
- parsley and dill – 10 g each;
- carrots – 75 g;
- leek – 75 g;
- butter – 100 g;
- salt, smoked paprika, ground pepper.
Step-by-step cooking process
It’s easy to turn a budget dish into a masterpiece if you follow these cooking steps:
- Peel the vegetables, rinse and chop into small cubes. Remove gall bladders from the liver, if any, and wash with plenty of water. Cut the offal into small pieces.
- Melt half the butter in a frying pan and fry the liver and vegetables in it for 5-6 minutes. It is important to stir the mixture periodically so that it does not burn. Add broth (400 ml) to the mixture, close the lid, and reduce the flame to minimum and simmer for 20 minutes.
- Fry the flour in a clean frying pan until golden brown.
- Then dilute it in cold broth (100 ml). After heating the remaining butter in the pan, pour the flour mixture into it. Stirring occasionally, simmer the sauce over low heat for 15 minutes.
- Carefully separate the yolks from the whites. The latter are not needed in this recipe, but they can be used to prepare other dishes. Combine the yolks with the cream and beat thoroughly with a whisk.
- Grind the boiled vegetables and liver in a blender until smooth. Add flour sauce, salt and spices to the mixture, stir and bring to a boil. If the soup is too thick, you can thin it with broth.
- Pour the whipped yolks with cream into the dish. During the process, it is important to quickly stir the dish so that the “sauce” does not curdle. After this, remove the treat from the stove.
How to serve a dish
It is better to serve the delicacy hot, pouring it into deep plates. To decorate, sprinkle each serving with chopped herbs. You can also add croutons to the dish.
Creamy pumpkin soup with chicken liver
This original soup will undoubtedly appeal to connoisseurs of Georgian cuisine. The layout for one serving is given. Served in a small pumpkin.
Ingredients;
- Pumpkin – 0.15 kilograms;
- Chicken liver – 70 grams;
- Cream 33% - 2 tablespoons;
- Olive oil – 1 tablespoon;
- Onion – 1/8 of a small onion.
Preparation:
The prepared liver is quickly fried in olive oil.
Peel the pumpkin, cut it into small pieces and boil it.
Finely chopped onions are sautéed.
Pumpkin pieces are boiled in cream for five minutes, then 0.25 pumpkin broth is added, sautéed onions are added, salted and blended.
Let it brew for ten minutes.
Before serving, add pieces of fried liver to the soup.
If you season the soup with lemon juice, it will be more piquant.
Soup with vegetables, beans and chicken liver
A clear soup with a distinct aroma and taste of fried chicken liver.
Ingredients:
- Chicken liver – 0.3 kilograms;
- Potatoes – 4 tubers;
- Onion – 1 piece;
- Carrots – 1 piece;
- Red bell pepper – half;
- Beans – 0.15 kilograms;
- Butter – 1 tablespoon;
- Vegetable oil for frying – 2 tablespoons;
- Water – 2 liters.
Preparation:
Let the pre-soaked beans boil.
Prepare a fry of chopped onions, carrots, and peppers. Fry the vegetables until half cooked and place the liver and butter in the pan.
When the beans are boiled, add the potatoes cut into 4 pieces, fry with the liver and cook until tender.
Liver soups - general principles of preparation
Liver broth cooks quickly, so there is no need to cook it in advance. And thanks to the rich taste and aroma of the offal, very little is needed. It is enough to put 150-200 grams per liter of broth. The most tender soups are made from the liver of poultry: chicken, turkey, duck. And the richest taste is in dishes made from beef offal.
What are liver soups prepared with:
• vegetables;
• cereals;
• legumes;
• eggs;
• pasta.
If cereals are cooked for a long time, for example, peas, then the liver is added to the almost finished soup. In terms of time, it cooks almost on par with potatoes, millet, and buckwheat. But you shouldn’t put the products together, it’s better to take them one at a time, letting each product boil and cook for 2-3 minutes.
First courses can be prepared with or without sautéing. Sometimes, in addition to vegetables, the liver itself is fried, which gives the soup a more pronounced aroma and taste. Dishes are served with sour cream, fresh herbs, and crackers. Liver also goes well with garlic, but it is better to add it fresh to the plate.
Spanish garlic soup with chicken liver
Thick, spicy and very aromatic soup with an original taste. Layout for 1 serving.
Ingredients:
- Jamon – 40 grams;
- Chili pepper – 1 small;
- Chicken liver – 150 grams;
- White bread – 80 grams;
- Eggs – 1 piece;
- Chicken broth – 0.5 liters;
- Garlic – 12 cloves;
- Olive oil – 1 tablespoon;
- Thyme – 1 sprig.
Preparation:
Chop the garlic coarsely, cut the bread into cubes.
Finely chop half a chili pod.
Cut the liver and jamon into large pieces.
Fry the garlic in very hot olive oil for thirty seconds, then add the jamon, liver and fry constantly stirring for two minutes. Add bread and fry for another minute.
Add chili, add broth, bring to a boil, reduce heat to low and simmer for twenty minutes.
Beat the egg and add it to the soup, stirring constantly.
When serving, garnish with thyme.
Scottish chicken liver soup
Chicken liver soup is a traditional dish of Scottish cuisine, like other dishes of this culinary tradition, characterized by its simplicity of taste and satiety.
Ingredients:
- Water – 1-1 ½ liters;
- Chicken liver – 0.3 kilograms;
- Potatoes – 0.15 kilograms;
- Pearl barley – 70 grams;
- Leek – 3 small;
- Celery – 1 stalk;
- Parsley - 3 sprigs;
- Parsnip – 1 piece;
- Salt - to taste.
Preparation:
Boil the cereal over medium heat. When the pearl barley is almost ready, add diced potatoes, as well as chopped parsnips, leeks, parsley, celery, carrots - if you don’t have fresh ones, you can use dried ones.
Cut the prepared liver into 3-4 parts and boil in a separate pan for a couple of minutes. Drain the water.
When the potatoes and pearl barley are ready, add the boiled liver, salt to taste and cook for five minutes.
Remove from heat, let sit for a few minutes and serve.
Soup with chicken liver and custard dumplings
This is not only a very tasty delicacy, but also a nutritious soup.
Ingredients:
- Chicken liver – 0.4 kilograms;
- Onion – 1 piece;
- Porcini mushrooms -= 3 pieces;
- Medium carrots – 1 piece;
- Sweet pepper – ½ fruit;
- Green peas – 2 handfuls;
- Potatoes – 2 small tubers;
- Ghee – 1 tablespoon;
- Olive oil – 2 tablespoons;
- Pepper, salt - to taste.
For the dumplings:
- Sifted flour - 1 cup;
- Eggs – 2 pieces;
- To steam the dough, use boiling water.
Preparation:
Cut vegetables and mushrooms into small pieces and saute in vegetable oil, add melted butter in the middle of frying. Add spices, add salt and add liver. Simmer until done and transfer to a saucepan.
Place the diced potatoes, add water, bring to a boil, reduce the heat to low and cook until the potatoes are half cooked.
Prepare the dumpling dough. Sift the flour, add salt and combine with the eggs, steam with boiling water and knead until smooth. Let the dough rest for ten minutes.
When the potatoes are half cooked, add green peas, form dumplings on a spoon and place them in the soup. The readiness of the dumplings is checked by their floating to the surface of the soup.
When serving, decorate with herbs.
Chicken liver soup in a slow cooker
Delicate in consistency and tasty soup, easy to prepare. It can be given to children from eight months.
Ingredients:
- Chicken liver – 50 grams:
- White bread pulp – 50 grams;
- Egg yolk – 1 piece;
- Butter – 1 teaspoon;
- Vegetable decoction – 0.2 liters;
- Milk – 50 milliliters;
- Salt - to taste.
Preparation:
Soak the bread in milk and then put it through a meat grinder along with the liver. Mix with the yolk and rub through a sieve.
Grease the walls of the multicooker bowl with oil, add the pureed mixture, add salt and stir.
Close the lid, select the “Soup” program and cook for thirty minutes.
Press the “Start/Autoheating” button and wait until the program ends.
Open the lid and stir the soup thoroughly with a whisk.
You can serve.
To improve the taste, you can add chopped boiled chicken.
Soup - beef liver puree
A very original soup recipe that does not require expensive ingredients.
Ingredients:
- Beef liver – 300 g
- Broth - 1-1.5 l
- Onion - 1 pc.
- Carrots - 1 pc.
- Celery root
- Yolk - 1 pc.
- Flour - 100 g
- Crackers - 200 g
- Milk - 1/2 cup
Preparation:
Cut the liver into portions. Chop the vegetables.
Fry the liver, add carrots, onions and celery.
Then you need to prepare the sauce: fry the flour in a thick-bottomed saucepan, add broth and simmer for half an hour.
The sauce must be strained through a sieve. The liver should be crushed in a blender or passed through a meat grinder.
Combine everything and bring the mixture to a boil.
Heat the milk and combine with the yolk. Pour liquid into soup. Add salt and can be served with crackers.
