How to make
Wash the livers, cut them into several large pieces to make cooking easier and soak them for about 30 minutes in water. Strain, cover with new clean water and put them on a moderate heat to cook for about 40 minutes to 1 hour. Remove the foam occasionally.
Take the pieces of liver out to cool and finely chop them, removing the blood vessels if you don't like them. Strain the broth.
Chop the onion and garlic very finely (I grind them in a blender) and cut the carrots into small cubes. Fry the vegetables for 4-5 minutes with a pinch of salt and add the tomato puree, cayenne pepper, black pepper and dried spearmint. Stir for 2-3 minutes until the liquid from the tomatoes evaporates and pour the broth.
Pour the chopped livers, celery powder and vinegar and cook for 15-20 minutes, adding a little water. Towards the end of cooking, add the fresh parsley and more salt if necessary.
Remove from the heat and let it cool slightly and for the thickener, beat all the products and pour 1-2 ladles of the soup to even out the temperatures. Pour the thickener and stir.
Serve the warm liver soup with hot peppers and a bowl of yogurt if desired.
Enjoy your meal!
