Ingredients
Scale
- 1 pound beef liver
- 4 ounces lard
- 1 onion, diced
- 2 carrots, sliced
- 3 potatoes, cubed
- 4 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the lard in a large pot over medium heat.
- Add the diced onion and sauté until translucent.
- Add the liver and cook until browned.
- Stir in the carrots and potatoes, followed by the chicken broth.
- Bring to a boil, then reduce heat and simmer until vegetables are tender.
- Stir in the milk, salt, and pepper, and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- Adjust seasoning based on personal preference.
- Can be served with crusty bread for a fulfilling meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 200 milligrams