Hearty rice soup with chicken liver, which is made in minutes - will be a great dinner or lunch in the summer time, when every minute counts, and the effort to cook almost none). And in rural gardens is not small, all need the time - and to plant and water and weed, and work, and so on)). And at this point a bail out so fast and straightforward, but no less delicious and nutritious recipes.
|Cooking time 30 minutes||Number of servings 5|
Put in a saucepan of water to rice in this soup I used rice "Kuban" by Mistral
Parallel put on the stove a pan of soup with a prepared broth or just water ( I often cook the broth in advance, then use for making various soups).
Onion shinkuem as you habitually carrot sticks, grated.
In a deep skillet, heat butter and vegetable oil, lightly fry our vegetables
Peel potatoes and cut into cube or cubes
Exactly after 5 minutes the water is boiling, put the rice, cook it for about 15 minutes.
In parallel, in a boiling broth put the potatoes.
To the vegetables add the liver and saute all together for 3 minutes
The liver have to capture from all sides
Add our fried liver in broth with potatoes
Open the bag and gently add the rice in our soup, at this time sprinkle with salt and add the spices, a few Bay leaves.
Tormented soup on medium heat for 5 minutes, turn off, add herbs to taste and allow to stand for another 5 minutes.
And now we will cut homemade rye bread, pour the soup into bowls or cups, seasoning sour cream and herbs, and call for household dinner, in case my husband and I))
Bon appetit and have a Good holiday season!