Liver Puree Soup

Soups | European cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Liver Puree Soup

Ingredients

Veal Liver - 10.6 oz
Frozen Vegetable Mix 'Lecho' - 8.8 oz
Onion - 1.8 oz
Fat - 1.8 oz
Wheat Flour - 1.1 oz
Dill - 1 tablespoon
Chicken Broth - 8 fl oz
Water - 25 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the roux: heat 30 g of fat, add the flour, and stir quickly without allowing it to brown. Gradually add 250 ml of cold water while stirring diligently until a thin, homogeneous mixture without lumps forms. Bring to a boil and dilute with 250 ml of hot broth.

Step 2

Make a broth from the vegetables. Finely chop the onion and sauté it in 20 g of fat. Clean the liver from membranes, wash it, cut it, add the onion, pour in 2-3 tablespoons of water, and simmer in a covered pot for 10 minutes.

Step 3

Pass the liver and onion through a meat grinder, mix with the strained broth, add salt, pepper, and season with the roux. Bring to a boil and sprinkle with chopped dill.