Bavarian Liver Dumpling Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 250 g rolls, stale
- 50 ml milk, hot
- 1 egg (s)
- 1 onion (s)
- 1 teaspoon butter
- 0.5 ½ bunch parsley
- 200 g beef liver, twisted throuh the meat rinder
- Salt and pepper, from the mill
- 1 pinch (s) nutmeg
- possibly breadcrumbs if necessary
For the soup:
- 1 carrot (s)
- 100 g suar snap peas
- 1 small leek stick (s)
- 1 liter meat broth
Also:
- Chives rolls for sprinkling
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes, put them in a bowl, pour the hot milk over them and let them steep briefly. Add the eggs.
- Peel the onion, dice it finely and sweat it in the butter until translucent. Add the selected, washed and finely chopped parsley and the liver to the bread roll and work everything into a compact dough. Season the whole thing with salt, pepper from the mill and nutmeg. If the dough is too soft, bind with breadcrumbs.
- Peel the carrot, clean the sugar pea pods and the leek. Wash the vegetables and cut into fine strips. Bring the meat stock with the vegetables to a boil in a saucepan.
- Twist dumplings from the liver mass with wet hands, place them in the broth and let simmer for 10-15 minutes over a moderate heat. Arrange the soup decoratively, sprinkle with the chives and serve immediately.
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