The calf's liver soup is a comforting dish with a sauté of chiles, onion, and tomato. Perfect for cold days. The preparation includes boiling the liver, cutting it into pieces, and mixing with vegetables and a flavorful seasoned broth. A truly comforting delight.
The calf's liver soup is best enjoyed when cooked slowly, allowing all the flavors to meld perfectly.
The liver provides a smooth texture and a unique flavor to this comforting dish.
With every spoonful, you can feel the care and dedication put into this traditional recipe.
Calf's Liver Soup
Ingredients
1 kilogram of Cleaned calf's liver
2 liters of Water
1 cup of Tomato purée
3 Carrots
2 Chayotes
2 Cooked tomatoes
2 Chipotle chiles in adobo
2 Potatoes
1 Piece of onion
Powdered bouillon
1 pinch of Pepper
1 pinch of Salt
Preparation
Step 1 : The calf's liver is first cooked in water with salt, powdered bouillon, and a bit of pepper.
Step 2 : Once cooked, remove any tough threads and cut into even pieces, reserving the broth.
Step 3 : In a separate pot, bring the broth with the liver and chopped vegetables to a boil.
Step 4 : Meanwhile, blend and fry the tomatoes, chiles, onion, and tomato purée, then add this mixture to the liver soup.
Step 5 : Cook everything together and season to taste before serving.
Preparation (simple version)
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