Noodle soup with pork liver dumplings
6 servings
40 minutes
Noodle soup with dumplings made from pork liver is a traditional dish of Czech cuisine, infused with the warmth of ancient gastronomic traditions. Rich beef broth serves as an ideal base for delicate dumplings made from minced pork liver with the addition of aromatic marjoram and garlic. Breadcrumbs give them an airy texture, while 'Angel hair' pasta adds lightness and tenderness. The taste of this soup is deep and rich, with subtle meaty and herbal notes that perfectly warm you in cold weather. In the Czech Republic, it is often served as a hearty first course in family lunches or celebrations and is associated with home warmth and care. This soup exemplifies a harmonious combination of simple ingredients creating an amazing symphony of flavors worthy of traditional European cuisine.
1
In a food processor bowl, grind the pork liver. Add softened butter and a lightly beaten egg. Mix and transfer to a bowl.
- Pork liver: 250 g
- Unsalted butter: 2 tablespoons
- Chicken egg: 1 piece
2
Mix in the chopped garlic, breadcrumbs, salt, marjoram, and pepper into the mixture. Refrigerate for 30 minutes.
- Garlic: 2 cloves
- Breadcrumbs: 1 glass
- Salt: to taste
- Marjoram: 1 teaspoon
- Ground black pepper: 1 teaspoon
3
Meanwhile, bring beef broth to a boil in a large pot, then reduce the heat. Use a metal spoon to form dumplings from the cooled mixture and drop them into the boiling broth. You should have about 6 dumplings. Cook for 5 minutes, stirring. Add pasta and continue cooking for another 15 minutes. Season with salt and pepper to taste.
- Beef stock: 6 glasss
- Capellini (angel hair pasta): 120 g
- Salt: to taste
- Ground black pepper: 1 teaspoon
4
Pour the ready soup into bowls. Enjoy your meal!
