Liver dumpling soup
easy
60 mins
60 mins
Ingredients
- 1/8 l Milk
- 2 Bread roll
- 1 Onion
- 1 TABLESPOON Butter
- 100 g Liver of beef
- 1 TABLESPOON chopped chives
- 1 TABLESPOON chopped marjoram (alternatively dried)
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Carrot, celeriac and leek
- 1 l Beef bouillon (instant)
Directions
- 1
Warm milk for the liver dumpling soup. Cut the rolls into thin slices and place them in a large bowl. Pour the milk over them and let them steep for about 15 minutes. Peel and finely chop the onion. Heat butter in a small pan and fry onion until translucent.
- 2
Cut liver into large pieces and chop finely in the universal chopper. Add liver, steamed onion, herbs and egg to the bread roll mixture and knead well. Season well with salt and pepper, put the dough aside. Peel carrot and celery, clean leek. Cut vegetables first into longish pieces, then into fine strips. Form approx. 12 small dumplings from the dumpling dough with moistened hands. Heat the stock and let the dumplings simmer for 15-25 minutes. Add vegetable strips 5 minutes before the end of the cooking time and cook along with the dumplings. Season the liver dumpling soup with salt and pepper if necessary.
- 3
Cut vegetables first into longish pieces, then into fine strips. Form approx. 12 small dumplings from the dumpling dough with moistened hands. Heat the stock and let the dumplings simmer for 15-25 minutes. Add vegetable strips 5 minutes before the end of the cooking time and cook along with the dumplings. Season the liver dumpling soup with salt and pepper if necessary. Roasted farmhouse bread tastes good with it
Nutrition Facts
190 kcal
20 g
7 g
12 g
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