Austrian soup with liver, Leberknödelzuppe
8 servings
90 minutes
Leberknödelzuppe! Or in Russian - soup with liver dumpling. A decent one. A Bavarian classic.
1
Prepare the necessary ingredients
2
Slice the buns thinly.
- Bread roll (bun): 8 pieces
3
Put in a bowl, add a teaspoon of salt, and pour warm milk over them. Let it sit for about an hour.
- Salt: to taste
- Milk: 250 ml
4
Chop the onion finely.
- Onion: 1 piece
5
Chop the parsley finely.
- Parsley: 30 g
6
Fry the onion in butter for 4-5 minutes.
- Onion: 1 piece
- Butter: 1 tablespoon
7
Pass the liver through a meat grinder, mix it with prepared bread, onion, parsley, add eggs, marjoram and pepper, and mix thoroughly.
- Beef liver: 400 g
- Bread roll (bun): 8 pieces
- Onion: 1 piece
- Parsley: 30 g
- Chicken egg: 2 pieces
- Marjoram: 0.5 teaspoon
- Ground white pepper: to taste
8
Boil salted water in a large pot. Make a small test dumpling from the minced meat and drop it into the water. If it falls apart, add breadcrumbs to the minced meat.
- Salt: to taste
9
Form 6-8 identical dumplings from the minced meat and boil for 20 minutes over low heat without a lid. Remove the cooked dumplings with a slotted spoon and place them in a warm place.
10
Heat the broth and pour it into bowls. Add one dumpling to each bowl. Garnish with parsley.
- Beef stock: 1.6 l
- Parsley: 30 g
