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Soup with Chicken Livers and Rice

Rosi TrifonovaRosi Trifonova
Guru
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Soup with Chicken Livers and Rice
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25/09/2014
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
5-6
"The soup is still simmering on the stove but we`re already setting the table because we just can`t wait to try it!"

Ingredients

  • chicken livers - 17.5 oz (500 g)
  • onions - 1 large head
  • peppers - 1 large, red
  • carrots - 1
  • tomatoes - 1
  • rice - 2 handfuls
  • garlic - 2 cloves
  • salt
  • black pepper
  • paprika
  • savory
  • for the thickener
  • eggs - 1
  • yoghurt - 1/2 cup
  • vinegar - 1 tablespoon
measures

How to make

Cut all the vegetables finely. Clean the livers and cut them finely also. Fry the onion in a little oil in the pot in which you will boil the soup. Add the garlic, livers, stir briefly and add 8 1/3 cups (2 liters) of water.

Add the remaining vegetables, and after 10-15 minutes, add the rice. Once boiling, add spices to taste. Beat the egg with the yoghurt and 1 tablespoon of vinegar.

Remove the boiled soup with livers and rice from the heat and after 4-5 minutes - thicken it. Optionally, add freshly chopped parsley.

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