Leberknodelsuppe Recipes

LEBERKNODELSUPPE

Steps:

• Put the bread sliced into a bowl add 1 tsp salt and pour over the milk. Let stand for 1 hour.
• Sauté onion and the chopped parsley in the butter for about 4-5 minutes Set aside.
• Pass the liver through a mincer and mix with the bread mix, the onion mix, eggs, majoram and pepper. Mix well so all the ingredients are incorporated.
• Put a pan on the stove and bring the water and 1/2 tsp salt to the boil and turn heat down so the water is just simmering.
• Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.
• The first dumpling will be the test: take 1 tsp of liver mixture and form into a neat oval using 2 teaspoons Drop into the water, if it falls apart add some dry bread crumbs and work it into the dumpling mix. If it holds it shape continue on and form 8 dumplings from the mixture and drop into the boiling water and simmer for about 20 minutes uncovered.
• Remove with a slotted spoon and keep warm.
• Heat the beef consume and serve with the dumplings and sprinkle with the parsley.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Steps:

• Tear the day-old rolls into small pieces, and soak in a bit of cold water.
• Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
• Beat the eggs, the pour over the milk.
• Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
• Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
• Form 12 walnut-sized dumplings.
• Bring about 1.5 liters (50 ounces) of salted water to a boil.
• Gently add the dumplings and simmer for 20 minutes or until cooked through.
• While the dumplings are simmering, heat the beef broth and keep warm.
• Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.