Include in Print View:

Majkrem Leves (Cream of Liver Soup)

Majkrem Leves (Cream of Liver Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 553.3
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
  • 1/3 pound Liver, calf
  • 1 small Onions; grated
  • 4 teaspoon Lard
  • 1 pinch Salt
  • 1/2 cup Wine, white
  • 1 1/2 quart Stock, chicken
  • 1 pinch Pepper, black
  • 1 tablespoon Flour
  • 1 ea Egg yolks
  • 1/4 cup Heavy cream
  • 3 slices Bread, white; cut into
Directions
  1. 1
    Grind the calf liver through the finest holes of a meat grinder.
  2. 2
    Heat 1 tablespoon of lard in a saucepan over medium heat.
  3. 3
    Add the grated onion and sauté for a few minutes until softened.
  4. 4
    Add the ground liver and salt to the onion mixture.
  5. 5
    Cover and cook over very low heat for 5 minutes, stirring occasionally.
  6. 6
    Add the white wine and let simmer for another few minutes to cook off the alcohol.
  7. 7
    In a separate large pot, bring the chicken stock to a gentle simmer.
  8. 8
    Add the liver and onion mixture to the simmering stock along with black pepper.
  9. 9
    In a small separate frying pan, melt the remaining 3 teaspoons of lard.
  10. 10
    Whisk in the flour to make a roux; cook for a few minutes without browning.
  11. 11
    Slowly whisk 1/4 cup of cold water into the roux to create a smooth thickening paste.
  12. 12
    Stir the roux mixture into the simmering soup to thicken it.
  13. 13
    Continue cooking the soup over low heat for 10 more minutes.
  14. 14
    Strain the soup through a fine-mesh sieve or cheesecloth into a clean pot, pressing on the solids to extract all flavor.
  15. 15
    In a small bowl, whisk the egg yolks with the heavy cream.
  16. 16
    Temper the egg mixture by slowly whisking in a ladle of the hot strained soup.
  17. 17
    Pour the tempered egg mixture back into the pot, stirring constantly over low heat until thickened but not boiling.
  18. 18
    Adjust seasoning with salt and pepper to taste.
  19. 19
    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.

Keywords: hungarian, liver soup, majkrem leves, calf liver, cream soup, egg yolk liaison, comfort food, eastern european, silky soup, traditional recipe, wine sauce, roux thickener, hearty meal, liver, onion, lard, chicken stock, croutons, simmered, strained
Read it online: https://www.chefs-mate.com/recipe/majkrem-leves-cream-of-liver-soup-2/