Soup with veal liver

500 g veal liver

2 eggs

1 glass port

1 Art. l. sour cream

2 l broth

salt

Cleanse the liver from the film, pour a liter of boiling water, cook for an hour, then cool and mince. Pour the liver broth, salt and bring to a boil.

Separate the egg yolks from the whites, grind egg yolks with sour cream, combine with port wine, stir and pour into preparing soup. Warm up the soup until thick, do not bring to a boil.

Before serving, add to the soup with chopped herbs.

How to choose a meat grinder. We will tell.