Soups & Stews
This 7-organ soup recipe delivers a nutrient-rich, deeply flavorful broth that's been a staple in traditional Chinese medicine for centuries.
The combination of liver, heart, kidney, spleen, lung, brain, and stomach creates a powerhouse of minerals, vitamins, and proteins—all simmered into a fragrant, umami-packed broth that's both nourishing and deeply satisfying.
What sets this version apart is the addition of a crispy celery crown garnish that adds textural contrast to every spoonful.
The foundation of an exceptional 7-organ soup begins with proper preparation—thorough cleaning of the organ meats and a slow simmer that extracts maximum flavor without bitterness.
This recipe uses a blend of traditional spices and aromatics like ginger, star anise, and cinnamon to create a complex, aromatic base that complements the natural flavors of the organs. The long cooking time transforms tough cuts into tender, melt-in-your-mouth pieces that practically dissolve in the broth.
By the time you're done, you'll have a steaming bowl of nutrient-dense soup with a clear, golden broth that's rich in collagen and gelatin.
The crispy celery crown adds a satisfying crunch that balances the velvety texture of the broth, while the organ meats provide a deep, savory flavor profile that's both earthy and subtly sweet.
This is comfort food at its finest—perfect for restoring energy, supporting immunity, or simply enjoying a meal that nourishes both body and soul.
The beauty of this recipe lies in its versatility. Serve it as a light lunch with steamed rice and pickled vegetables, or as a hearty dinner with noodles and fresh herbs.
The leftovers keep well in the refrigerator for up to three days, making it an excellent meal prep option for those busy weeks when quick, nourishing meals are a priority. Let's get started on creating this traditional dish in your own kitchen.
Ingredients for 7 organ soup
Traditional organ meats meet aromatic spices for this nutrient-dense broth with crispy celery crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Liver 🥩 | 8 oz | Fresh, trimmed of connective tissue |
| Beef Heart 💓 | 8 oz | Trimmed of fat and sinew |
| Beef Kidney 🏀 | 6 oz | Trimmed of fat, cut into strips |
| Beef Spleen 🩸 | 4 oz | Cleaned thoroughly, sliced thin |
| Beef Lung 🫁 | 6 oz | Cleaned of blood vessels, sliced |
| Beef Brain 🧠 | 4 oz | Fresh, cleaned of membranes |
| Beef Stomach 🍽️ | 8 oz | Cleaned of contents, sliced thin |
| Celery Root 🥬 | 1 whole | For crispy crown garnish |
| Fresh Ginger Root 🌿 | 2 tbsp | Finely grated, aromatic |
| Star Anise Pods 🌟 | 4 whole | Whole, for infusion |
| Cinnamon Sticks 🍃 | 2 whole | For aromatic depth |
| Dried Reishi Mushrooms 🍄 | 1 piece | Sliced, for medicinal properties |
| Goji Berries 🍇 | ½ cup | Dried, for sweetness |
| Rock Sugar 🍬 | 2 tbsp | For balancing flavors |
| Vegetable Oil 🫒 | ½ cup | For frying celery crown |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
The organ meats require careful preparation—source from a trusted butcher specializing in traditional Chinese ingredients. Beef liver should be bright red, while heart and kidney should have minimal fat. The spleen and lung need thorough cleaning to remove any blood vessels or impurities. Whole Foods Market or Asian specialty grocers often carry pre-trimmed organ meats, saving significant prep time. For the celery crown, select a firm, pale celery root with minimal blemishes—Trader Joe's typically carries excellent quality. The ginger should be fresh and aromatic, with no signs of mold or soft spots.
No access to fresh organ meats? High-quality frozen organ meats work equally well—thaw overnight in the fridge. Substitute beef shank or bone broth for a milder flavor profile, though the nutritional depth will differ. The celery crown can be made ahead and stored at room temperature for up to 3 days. For the spices, Penzeys Spices carries excellent quality star anise and cinnamon. If unavailable, substitute 1 tsp ground cinnamon for the sticks. The reishi mushrooms can be omitted if unavailable, though they add significant medicinal benefits. For the rock sugar, palm sugar or coconut sugar work as substitutes in a pinch.
Store the organ meats in an airtight container in the fridge for up to 2 days before use. The celery crown garnish keeps for 3 days at room temperature if stored in a paper bag to maintain crispness. The finished broth reheats beautifully—simmer gently to preserve its delicate texture. Portion into containers for 3 days of refrigerated storage or freeze for 3 months. For optimal flavor, consume within 2 days of preparation. The goji berries and reishi mushrooms can be removed before serving if preferred, though they enhance the soup's nutritional profile.
Why You'll Love This Recipe
- One-Pot Wonder: Honestly, I swear by this—just chop the organs into bite-sized pieces, toss them in with onions, garlic, and a splash of vinegar, then let it simmer. No extra pans, no fuss, and the flavors meld together like magic while you’re doing something else.
- Rich, Earthy Depth: Between us, the combination of liver’s iron kick and heart’s tender bite creates a flavor that’s ridiculously satisfying. The spleen adds this unexpected umami punch—trust me, you’ll want seconds even if you’re skeptical at first.
- Meal-Prep MVP: I make a big batch on Sundays, and it lasts me all week. Freeze portions for those nights when you’re too tired to cook, or pack it for lunch—just reheat and devour. It’s my go-to when life gets busy.
- Budget Booster: Using organ meats cuts my grocery bill in half compared to regular beef cuts. Plus, you’re getting way more nutrients per dollar—protein, iron, B vitamins—all while feeding a crowd for next to nothing. My wallet and my family thank me.
Step-by-step instructions for preparing 7 organ soup with celery crown
Transform these nutrient-dense organs into a rich, aromatic broth with a crispy celery crown garnish.
Prepare the Organ Meat for Cooking
Begin by thoroughly rinsing all organ meats under cold water to remove any residual blood or impurities. For the 8 oz Beef Liver and 8 oz Beef Heart, trim away all visible connective tissue and fat using a sharp chef's knife. The liver should be cut into ½-inch thick slices while the heart can be left whole or cut into manageable pieces.
For the 6 oz Beef Kidney, remove the outer fat layer and slice into ¼-inch strips. The 4 oz Beef Spleen requires thorough cleaning by slicing open and rinsing the interior cavity before slicing thinly. The 6 oz Beef Lung should be cleaned by removing any visible blood vessels and slicing into ½-inch cubes. Finally, the 4 oz Beef Brain should be cleaned by removing membranes and slicing into ¼-inch pieces, while the 8 oz Beef Stomach should be cleaned of contents and sliced thinly.
Create the Aromatic Broth Base
In a large stockpot, combine 0.5 cup Vegetable Oil and place over medium heat. Add the 2 tbsp Fresh Ginger Root, 4 whole Star Anise Pods, 2 whole Cinnamon Sticks, and 1 piece Dried Reishi Mushrooms (sliced). Sauté for 3-4 minutes until the ginger becomes fragrant and the spices begin to release their oils.
Add the prepared organ meats in batches to avoid overcrowding. Cook for 5 minutes to begin searing the surfaces, then add 10 cups of water (enough to cover the organs by 2 inches). Bring to a boil, then reduce heat to low and skim off any foam that rises to the surface. This step ensures a clear, clean broth.
Simmer the Organs to Perfection
After skimming, add the 1 tsp Sea Salt and 0.5 tsp Black Peppercorns to the broth. Cover and simmer for 2-2.5 hours until the organ meats are fork-tender. The liver and brain will cook fastest, so check them first—they should be just tender but not mushy. The heart and stomach will take longer to become tender.
Once tender, remove the organ meats with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the spices and aromatics, leaving only the clear, golden broth.
Prepare the Crispy Celery Crown Garnish
While the broth simmers, prepare the celery crown by peeling the 1 whole Celery Root and slicing it into ¼-inch thick rounds. In a small skillet, heat 2 tbsp Vegetable Oil over medium heat until shimmering. Add the celery rounds in a single layer and fry for 2-3 minutes per side until golden brown and crispy. Drain on paper towels and sprinkle lightly with 2 tbsp Rock Sugar while still warm.
For the final touch, add the 0.5 cup Goji Berries to the broth and simmer for 5 minutes to infuse their sweetness. Return the cooked organ meats to the broth and warm through for 2-3 minutes. Ladle into bowls, garnishing each serving with 2-3 crispy celery crown rounds and a sprinkle of goji berries.
Pro Tips For Making 7 Organ Soup
- TRIM THE LIVER THIN: Beef liver is the most delicate organ here—cut it no thicker than ¼ inch or it’ll turn to mush. I learned this the hard way when my first batch dissolved into a gray sludge. Use a sharp knife and keep your cuts even.
- SEAR IN BATCHES: Don’t crowd the pan. Heart and spleen can release juices that steam instead of brown. Work in two batches if needed—high heat and a hot pan are non-negotiable for flavor. (Yes, even if you’re impatient like me.)
- BLEACH THE LUNGS FIRST: Beef lungs have a strong, fishy taste. Soak them in cold water with 1 tablespoon of white vinegar and 1 teaspoon of salt for 30 minutes before cooking. Rinse well—this cuts the funk without masking the meat’s natural depth.
- LOW AND SLOW AFTER SEARING: Once everything’s browned, drop the heat to a simmer and cover the pot. Organs release collagen and connective tissue best at 170–180°F (77–82°C). Skimp on the heat, and you’ll end up with a watery mess. (Your future self will thank you.)
Flavor customization for this dish
Spice Level Control
Adjust the heat with 1-2 drops of chili crisp or ½ tsp gochugaru (Korean chili flakes) for a gentle warmth. I add this in the last 5 minutes of simmering to preserve its vibrant color and flavor.
For a smoky depth, substitute 1 cinnamon stick with ½ tsp smoked paprika during the initial sauté. 🌶️
Sweet-Tangy Balance
Enhance the broth’s complexity with 1 tbsp tamarind paste or 2 tsp fish sauce for umami. I stir this in during the final 10 minutes of simmering. For sweetness, swap the rock sugar with 1 tbsp honey> or 1 tbsp date syrup—both dissolve beautifully into the broth. 🍯
Herbaceous Variations
Infuse the broth with 2 sprigs fresh cilantro or 1 tbsp chopped Thai basil in the last 5 minutes for a bright, aromatic finish. For a more earthy profile, add 1 tbsp chopped shiitake mushrooms during the initial sauté.
I also like adding ½ tsp lemongrass paste for a citrusy note that cuts through the richness. 🌿
Texture Contrasts
Swap the crispy celery crown for toasted sesame seeds> or crushed peanuts for a nutty crunch. For a chewy texture, add ¼ cup cooked rice noodles> or thinly sliced lotus root> to the broth in the final 2 minutes.
I’ve also experimented with crispy fried shallots> for a delicate, oniony bite. ✨
Regional Twists
For a Korean-inspired version, add 1 tbsp doenjang (fermented soybean paste)> during the simmer. A Japanese adaptation calls for ½ tsp shichimi togarashi> (seven-spice chili flakes) and 1 sheet nori> for garnish.
For a Vietnamese touch, stir in 1 tsp fish sauce> and top with fresh mint>. 🗺️
Protein Substitutions
Replace beef organs with chicken liver and gizzards> (trimmed) for a milder flavor. For a seafood twist, use squid, shrimp heads, and octopus>—simmer for 15 minutes> less. I’ve also made a vegetarian version with shiitake mushrooms, tofu, and seaweed> for a similar umami depth. 💫
Nutrition facts
Frequently asked questions about 7 organ soup
Why do I need to clean the organ meats so thoroughly?
Organ meats like liver, spleen, and lung contain blood vessels and connective tissue that can make the broth bitter or cloudy. Proper cleaning (removing membranes, rinsing, and trimming fat) ensures a clear, flavorful broth. Skipping this step risks a muddy appearance and off flavors—worth the extra 15 minutes!
Can I substitute any of the organ meats if one isn't available?
Start with liver and heart as they're most accessible. For kidney, use chicken gizzards (trimmed). Skip brain if unavailable—it's the most delicate. The soup will still be delicious with 5-6 organs, just slightly less complex in flavor. Pro tip: Chicken livers work well for a milder taste.
How do I know when the organ meats are fully cooked?
Use the fork test: tender organs should be just fork-tender with no resistance. Liver and brain cook in 45-60 minutes, while heart and stomach need 2-2.5 hours. Overcooking turns them mushy—check them early! The broth should be clear and golden, not cloudy.
What's the best way to store leftovers?
Cool the soup completely before storing in airtight containers. Refrigerated, it keeps for 3 days—reheat gently to preserve texture. For longer storage, freeze for 3 months. Save the celery crown separately (it stays crisp for 3 days at room temperature). The broth freezes beautifully but may need skimming of fat after thawing.
Can I make this soup in an Instant Pot?
Yes! Sauté the aromatics, add organs and water, then cook on high pressure for 30 minutes (natural release). The Instant Pot cuts cooking time by 1 hour but requires careful monitoring to prevent overcooking delicate organs. For best results, use the sauté function first to develop flavors.