ReceptnaptárLeberknödelsuppe (liver dumpling soup in beef broth)
Leberknödelsuppe is a Bavarian and Austrian classic in which soft, spiced liver dumplings float in a strong beef broth. In the past it was a good way to use cheap offal and leftover bread; today it is a favourite starter in traditional inns. The key is a deep, clear broth.
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Method
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- Pour warm milk over the bread cubes and let them soak for 15 minutes.
- Melt the butter and fry the onion until translucent; let it cool slightly.
- Mince the liver or scrape it to a fine paste and mix it with the bread, onion, egg, parsley, marjoram, salt and pepper.
- Let the mixture rest in the fridge for 15 minutes.
- With wet hands, shape it into dumplings about 5 cm across.
- Bring the beef broth to a boil, add the dumplings and cook them uncovered over low heat for 15-18 minutes.
- Ladle the soup into bowls with 1-2 dumplings each and sprinkle with chives.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook a test dumpling first to check that the mixture holds together; if it falls apart, add a little more breadcrumbs.
- Always cook the dumplings in barely simmering water, as vigorously boiling water breaks them apart.
- Do not fry the liver beforehand, as it hardens and the dumplings become dry.
Frequently asked questions
Can the liver be replaced?
The traditional flavour comes from the liver, but for those who do not like it, the same method works for ham or spinach dumplings.
Can it be made ahead?
The dumplings can be part-cooked and kept in the fridge for 1 day, then reheated in the broth.
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