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Chicken Liver and Vermicelli Soup
Homemade chicken liver and vermicelli soup is quick and easy to prepare. This light and hearty dish is for the whole family. Chicken liver is first sautéed in butter and then boiled together with potatoes.
Caloric content: 60 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- chicken liver - 200 g;
- thin vermicelli "spider web" - 30-40 g;
- potato (medium tubers) - 2 pcs;
- onion - 1 pc;
- carrot - ½ pc;
- sunflower oil - 1 tbsp;
- butter - 15 g;
- bay leaf - 1 pc;
- salt;
- black pepper (ground);
- greens - a few sprigs;
- water 750 ml.
Preparation
- Prepare the ingredients for the chicken liver and vermicelli soup.
- Peel the potatoes, wash them, and cut them into medium-sized cubes.
- Pour water into a pot and add the diced potatoes. Place on the stove, wait for it to boil, reduce the heat, and cook for 10 minutes.
- Peel the onion, wash it, and cut it into small pieces. Peel the carrot, wash it, and grate it on a coarse grater.
- Send the onion and carrot to a preheated frying pan with vegetable oil, sauté until soft and golden, about 3-4 minutes. The sauté for the soup is ready.
- Add the sauté to the pot with the potatoes, and start working on the liver.
- Trim the veins from the chicken liver. Wash the liver, pat it dry, and cut it into small pieces.
- Place the frying pan on the heat. Add a piece of butter and the prepared liver to the frying pan.
- Stirring, sauté the liver until partially cooked.
- Then add the liver with the bay leaf to the soup.
- Salt, pepper, and boil the chicken liver soup for 10 minutes.
- Add the fine thin vermicelli, cook for 2-3 minutes.
- Chop the greens finely with a knife, add to the pot, and turn off the heat. The chicken liver and vermicelli soup is ready. Let the soup steep for 5-10 minutes.
- Serve in bowls and present for lunch.
Enjoy your meal!
