Leberknödelsuppe — liver dumpling broth
Calf's liver and bread dumplings with marjoram, served in clear beef broth.
Active time35 min
Cooking35 min
Total1 h 30 minResting : 15 min
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Ingredients
- 1 medium yellow onion
- a quarter of a cup of fresh parsley
- 1 tsp finely grated lemon zest
- 1 tbsp unsalted butter
- 120 ml whole milk
- 2 egg
- 227 g raw calf's liver
- 1900 ml ready-to-use beef stock
- 2 tsp dried marjoram
- 4 dry white roll, 10–13 cm long
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 10 g dry white breadcrumbs — optional
Preparation
Dice the dry rolls and pour over the lukewarm milk. Soak for about 15 min.
120 ml whole milk4 dry white roll, 10–13 cm long- knife
- chopping board
- mixing bowl
- saucepan
Meanwhile peel and chop the onion, then soften in the butter for about 5 min without browning. Wash and finely chop the parsley. Add it and stir briefly. Cool slightly.
1 medium yellow oniona quarter of a cup of fresh parsley1 tbsp unsalted butter- knife
- chopping board
- nonstick frying pan
- spatula
Use ready-to-use grated lemon zest. Chop the liver very finely with a knife. Squeeze excess milk from the bread, then mix with the onion and parsley. Crack the eggs into a bowl and beat them and add with the liver, marjoram and zest. Add the optional salt and pepper. Mix until the mixture holds together.
1 tsp finely grated lemon zest2 egg227 g raw calf's liver2 tsp dried marjoram1 pinch of ground black pepper — optional1 pinch of fine salt — optional- knife
- chopping board
- mixing bowl
- fork
- spoon
Bring a large pot of water to a very gentle simmer. Poach a tiny test dumpling for about 5 min to check that it holds together, without tasting it. If it breaks up, gradually mix in the optional breadcrumbs, using no more than the listed amount.
10 g dry white breadcrumbs — optional- large stockpot
- lid
- slotted spoon
- mixing bowl
Shape the remaining mixture into 8 large dumplings and poach, covered, for about 25 min without vigorous boiling until fully cooked through.
- large stockpot
- lid
- slotted spoon
While the dumplings poach, heat the beef stock in a separate saucepan. Lift out and drain the dumplings, divide among bowls and pour over the hot broth. Serve immediately.
1900 ml ready-to-use beef stock- saucepan
- slotted spoon
- ladle
- mixing bowl
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration