Coarsely chop the onion.
Quickly fry the chopped liver in hot olive oil in a pan on all sides, salt, pepper, season with new spices, remove from the pan and keep warm. Sauté the onion in the frying residue until golden and dust with flour, add 1/4 l of soup, bring to the boil and season with salt, pepper and marjoram. Add the liver and let it simmer for a short time. Finished! Excellent with boiled or parsley potatoes.
