In the classic Sunday beef soup we cook noodles, infusions or various noodles, like oatmeal, and the most excellent are the liver. In addition to chicken or chicken liver, pork or beef can be used.
For 4 people:
250 g chicken liver
1 topuz
2 dl milk
1 small onion
1 clove of garlic
1 egg
salt, pepper
butter
thyme
a bunch of fresh parsley
2-3 tablespoons bread crumbs
Cut the bun into pieces and pour warm milk over it. Peel an onion and garlic, finely chop and lightly fry in butter. The liver is cleansed, washed and dried. Finely grind and grind in a blender. Transfer to a bowl, add the cold roasted onions, egg and breadcrumbs that we have baked well. Stir and arrange with salt, pepper and thyme and sprinkle with bread crumbs. Parsley is washed, dried, cut and added to the mass. Mix well by hand so that the ingredients are evenly distributed and get a compact mass. If necessary, add the crumbs and mix again. Cover the mass with a spoon and with wet hands form balls and boil them in the soup for a good ten minutes.
They are also delicious baked or in a liquid sauce, sprinkled with sour cream, and we also make a wonderful homemade goose from them. Since they are perishable foods, we consume them as soon as possible, preferably on the same day we buy them.
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