Majkrem Leves is a luxurious, traditional Eastern European soup known for its incredibly silky texture and rich flavor. Made with finely ground calf liver, this dish is gently simmered in chicken stock and finished with a tempered egg yolk and heavy cream liaison, creating a sauce-like consistency that coats the palate. The subtle sweetness of grated onions and the brightness of white wine balance the earthy notes of the liver. It is a comforting yet elegant meal, perfect for colder evenings or special family dinners. While traditionally served with separate white bread croutons for dipping, this soup stands beautifully on its own as a hearty starter or light main course.
Majkrem Leves (Cream of Liver Soup)
Description
Majkrem Leves is a luxurious, traditional Eastern European soup known for its incredibly silky texture and rich flavor. Made with finely ground calf liver, this dish is gently simmered in chicken stock and finished with a tempered egg yolk and heavy cream liaison, creating a sauce-like consistency that coats the palate. The subtle sweetness of grated onions and the brightness of white wine balance the earthy notes of the liver. It is a comforting yet elegant meal, perfect for colder evenings or special family dinners. While traditionally served with separate white bread croutons for dipping, this soup stands beautifully on its own as a hearty starter or light main course.Ingredients
Directions
-
Grind the calf liver through the finest holes of a meat grinder.
-
Heat 1 tablespoon of lard in a saucepan over medium heat.
-
Add the grated onion and sauté for a few minutes until softened.
-
Add the ground liver and salt to the onion mixture.
-
Cover and cook over very low heat for 5 minutes, stirring occasionally.
-
Add the white wine and let simmer for another few minutes to cook off the alcohol.
-
In a separate large pot, bring the chicken stock to a gentle simmer.
-
Add the liver and onion mixture to the simmering stock along with black pepper.
-
In a small separate frying pan, melt the remaining 3 teaspoons of lard.
-
Whisk in the flour to make a roux; cook for a few minutes without browning.
-
Slowly whisk 1/4 cup of cold water into the roux to create a smooth thickening paste.
-
Stir the roux mixture into the simmering soup to thicken it.
-
Continue cooking the soup over low heat for 10 more minutes.
-
Strain the soup through a fine-mesh sieve or cheesecloth into a clean pot, pressing on the solids to extract all flavor.
-
In a small bowl, whisk the egg yolks with the heavy cream.
-
Temper the egg mixture by slowly whisking in a ladle of the hot strained soup.
-
Pour the tempered egg mixture back into the pot, stirring constantly over low heat until thickened but not boiling.
-
Adjust seasoning with salt and pepper to taste.
-
Serve immediately with white bread croutons on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 553.3kcal
- % Daily Value *
- Total Fat 22.3g35%
- Saturated Fat 8.3g42%
- Cholesterol 465.1mg156%
- Sodium 979.1mg41%
- Total Carbohydrate 60.2g21%
- Dietary Fiber 8.8g36%
- Sugars 7.2g
- Protein 25.1g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
