Liver Dumpling Soup Allgäu Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 bread roll (s), baked well
- some salt and pepper
- marjoram
- 1 pinch nutmeg
- Clove powder
- 250 g milk
- 1 tablespoon butter, or clarified butter
- 1 onion (s)
- some parsley, finely chopped
- 200 g beef liver (s), finely chopped
- 2 egg (s)
- 1 ½ liter meat broth, clear
Print Recipe
Pin Recipe Instructions
- Pre-order minced beef liver from the butcher.
- Cut the bread into strips and mix in the spices. Heat the milk and pour over the sliced bread roll. Let the mass pass through, covered.
- Cut the onion into cubes and steam lightly with the clarified butter, add the chopped parsley. Mix with the chopped liver and eggs into the bread roll. Twist a small sample dumpling and let it cook in lightly salted water.
- If the dumpling falls apart or the mixture is too soft, you can add some breadcrumbs (breadcrumbs) underneath.
- Serve in a clear meat broth.
- Tip:
- Simmer the dumplings in salted water for about 5 minutes, then let them steep for 20 minutes.
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