Summary

Ingredients

• 500 g beef liver (s), round
• 5 roll (s), stale, sliced
• 200 ml milk, hot
• 3 egg (s)
• 1 teaspoon salt
• some pepper, to taste, for seasoning
• 1 small onion (s), finely chopped
• 1 tablespoon butter
• 1 bunch parsley, sliced or frozen
• 1 teaspoon marjoram, rubbed
• Breadcrumbs, to tie, as needed
• 2 tablespoon wholemeal spelled flour)
• 3 liters water
• 1 tablespoon, leveled salt
• 3 carrots, halved
• 1 leek, halved
• 1 small onion (s)
• 2 tablespoon soup greens, freeze-dried
• 4 tablespoon vegetable stock, grained, or a little more
• 2 marrow bones, for the soup
• 400 g soup meat, e.., prime rib
• some nutmeg, grated, for seasoning
• 1 bunch chives, chopped
• Maggi, to taste

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Instructions

1. Soak the sliced rolls in hot milk. Peel the onion, chop it into small pieces and sauté in a small pan with butter until translucent and mix with the ground liver, eggs, chopped parsley and all the spices to the soaked rolls and stir to a dough, bind with flour and breadcrumbs, let swell a little.
2. In the meantime, bring the water for the soup with salt, leek, onion, quartered carrots and soup greens in a pressure cooker to a boil and add the washed soup meat and the marrowbones to the hot liquid, continue to cook in the open pot, skimmed and in the closed pressure cooker for approx Cook until soft for 30 minutes.
3. Steam off the Sicomatic and take the meat out of the water, cut into slices, remove the soup bones and pour the meat stock into another saucepan through a hair sieve and bring to the boil with the grained vegetable stock.
4. Form 10 liver dumplings and place in the broth, bring to the boil once and leave to stand with the lid on for 15-20 minutes over a low flame.
5. Put the carrots and the meat of the soup back into the hot broth. Finally, season the broth with nutmeg and serve two liver dumplings per person with the soup on a plate with chopped chives.