Liver Dumpling Soup with Filler
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g liver (s), twisted throuh the meat rinder
- 0.5 ½ onion (s)
- 3 rolls, stale
- 150 g butter
- 3 egg (s)
- salt
- pepper
- marjoram
- 500 ml vegetable stock
- Breadcrumbs
- nutmeg
Print Recipe
Pin Recipe Instructions
- Put the liver in a bowl, season with salt, pepper and marjoram. Add an egg and onion. Soak 1/2 stale bread roll in water, squeeze out and add to the liver. Mix well, add some breadcrumbs.
- Heat vegetable stock (must not boil) form liver dumplings with a soup spoon and add to the stock. To let go.
- Cut the remaining rolls into cubes. Beat 2 eggs in a bowl, season with salt, pepper and a little nutmeg. Turn the bread cubes in them until they are completely soaked with the egg. Heat the butter in the pan and toast the bread cubes until crispy.
- A little tip: put the roll insert on the table and do not put it in the broth straight away.
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