Chicken and Liver Soup

The meat is carefully portioned, and each piece is thoroughly washed under a stream of cold water to remove impurities. Similarly, the liver is well rinsed to ensure a clean flavor. Then, all the ingredients are placed in a large pot with cold water and brought to a boil. When the water starts to boil, foam forms on the surface, which must be removed with a skimmer to achieve a clearer and tastier dish. After skimming, we change the water for fresh one and bring it to a boil again.

Once the water has started boiling again, we add the finely chopped vegetables. It is recommended to use carrots, celery, and parsley, and the roots can be grated to better integrate into the soup. We let it boil together for about 15 minutes, during which the flavors blend perfectly. Then, we add the pepper paste and tomato paste, which will provide a rich taste and a vibrant color to the dish. The potatoes, cut into larger cubes, are now added along with thyme and lovage, and everything is left to boil until the potatoes become soft and can be easily mashed with a fork.

After the potatoes are cooked, we introduce the noodles, stirring gently to prevent sticking. The noodles will add a pleasant texture to the dish, making it more substantial. Finally, to give a sour taste, we add the borscht, adjusting the amount according to everyone's preferences. It is important to taste the dish and adjust the salt, ensuring that all flavors are balanced.

After turning off the heat, we sprinkle finely chopped parsley on top, which will add a touch of freshness and color. For a traditional meal, we serve this delicacy with warm polenta and hot peppers, which adds extra flavor. Additionally, sour cream can be added for a creamier taste, and red onion alongside a slice of fresh bread will perfectly complement this recipe. Enjoy your meal!

 Ingredients: A chicken without breast 300g chicken liver 1 carrot 1 onion 1/2 red bell pepper 1 parsnip 1 parsley root 3 larger potatoes pepper paste (made by mom in a jar) tomato puree thyme, lovage (I used dried) fresh parsley sour borscht (I used Magic borscht), can be replaced with cabbage juice, lemon salt noodles salt

 Tags:  onion greenness chicken meat carrots cabbage soups broth potatoes borscht pepper lemon