Czech Liver Dumpling Soup Food

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LIVER DUMPLINGS



Liver Dumplings image

"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

1/2 pound uncooked beef liver
1 large onion, cut into eighths
1 teaspoon salt
1-1/2 teaspoons ground sage, divided
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
1/2 teaspoon pepper, divided
3 cups all-purpose flour
1/4 teaspoon baking powder
3 egg whites
1 egg yolk
5 cans (14-1/2 ounces each) beef broth
1/2 cup cornstarch

Steps:

  • In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

LIVER DUMPLINGS



Liver Dumplings image

This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.

Provided by JEANIE BEAN

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

Steps:

  • Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g

LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)



Liver Dumpling Soup (Leberknödelsuppe) image

Liver dumpling soup is to Bavaria what clam chowder is to New England. The very large liver dumplings are often also served with sauerkraut.

Provided by Claire

Categories     Soup

Number Of Ingredients 13

4 dry rolls (4-5-inches each)
1/2 cup lukewarm milk
1 tablespoon unsalted butter
1 medium yellow onion (peeled and finely chopped)
1/4 cup finely chopped fresh parsley
2 eggs
1/2 pound fresh calves' liver
2 teaspoons dried marjoram
1 teaspoon lemon zest (preferably organic)
salt and freshly milled black pepper
dry bread crumbs
2 quarts homemade beef broth
snipped chives for garnish

Steps:

  • If the rolls are soft, slice them, place them on a baking sheet, and put them in the oven at 350 degrees F until dry. Cut the rolls into 1/4-inch cubes. Pour the milk over the bread and soak.
  • In the meantime, melt the butter in a skillet. Sauté the onion until translucent. Add the parsley and cook for 1 more minute.
  • Squeeze any excess liquid from the bread and mix the bread with the onion. Lightly beat the eggs and incorporate them into the paste.
  • Wash the liver and pat it dry with paper towels. Chop it very finely with a sharp knife or grind it in a meat grinder and add it to the mixture. Add the marjoram and lemon zest and season generously with salt and pepper.
  • Bring a large pot of salted water to a boil. Reduce the heat to a simmer. Shape a tiny test dumpling and drop it into the water to check for the right consistency. If the dumpling falls apart, add bread crumbs, a teaspoon at a time, and test again.
  • Shape 8 large round dumplings and lower them into the simmering water. Cook covered for 25 minutes without boiling.
  • In the meantime, heat the beef broth thoroughly. Remove the dumplings from the water with a slotted spoon, drain, and place them in individual soup plates or a large soup bowl. Ladle hot beef broth over them, garnish with chives, and serve very hot.

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)



Chicken Liver Dumpling Soup I (Leberklosse) image

Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.

Provided by papergoddess

Categories     Beef Organ Meats

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb chicken liver, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
1/4 cup soft butter
2 teaspoons chopped onions
2 tablespoons fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups beef stock
1 teaspoon parsley

Steps:

  • Chop parboiled chicken livers very fine.
  • Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
  • Beat egg whites until stiff; fold into meat mixture.
  • Shape into 1 1/2 inch meatballs.
  • Drop them into gently boiling stock.
  • Simmer 6-8 minutes.
  • Add additional parsley to stock for garnish.

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)



Beef Liver Dumpling Soup II (Leberklosse) image

Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.

Provided by papergoddess

Categories     Beef Organ Meats

Time 15m

Yield 4 Cups

Number Of Ingredients 7

1/4 lb liver sausage
1 egg whites or 1 egg yolk
1/2 cup cracker crumb
1 tablespoon chopped parsley or 1 tablespoon chives
1 tablespoon catsup (optional)
3 cups beef stock
1/2 teaspoon parsley

Steps:

  • Shape mixture into 1 inch meatballs.
  • Drop into gently simmering stock.
  • Simmer 5-6 minutes.
  • Add parsley for garnish.

GRANDMA HELEN'S LIVER DUMPLING SOUP



Grandma Helen's Liver Dumpling Soup image

As I was growing up my grandma Helen would often make Liver Dumpling Soup. As a kid I always turned my nose up to this soup so Grandma always made me my own batch of egg dumpling soup. Now that I'm older I have acquired the taste of my Czech/Moravian/Bohemian heritage. These are wonderful and so worth a try! I dug out an old...

Provided by Lori Borgmann

Categories     Other Soups

Number Of Ingredients 8

3/4 lb raw beef liver
1 small onion finely chopped
1 Tbsp butter
2 garlic sections crushed
salt and pepper to taste
3 large eggs
finely crushed cracker crumbs
3 qt beef soup broth

Steps:

  • 1. Grind the beef liver and take out all of the veins. Put ground liver in a bowl and add finely cut up onion which was sautéed in the butter just until translucent. Add garlic, salt, pepper, eggs and enough cracker crumbs to form a medium dough. Drop by teaspoon full into rapidly boiling soup broth.
  • 2. This soup is prepared like a noodle soup only the liver dumplings are used in place of the noodles. Do not overcook! A true dumpling is never the same shape or size! The Bohemian term for dumplings is "Knedliky". Pronounced ka-ned-lick-ee.

LIVER DUMPLING SOUP



Liver Dumpling Soup image

This is my grandmother's recipe, Mrs. Burgkoffer ,who was born in Germany. My dad did not like this soup , but my grand father loved it.

Provided by Pat Duran

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

1 lb chicken livers
1 c all purpose flour
1/2 lb buttery crackers , about 40 crackers
1/2 tsp parsley flakes
1 medium onion
3 large eggs, slightly beaten
1/2 tsp salt
2 qt chicken broth, low salt

Steps:

  • 1. Put livers, onion and crackers through food grinder. Add beaten eggs, flour, salt, parsley and pinch of pepper, and mix well. Drop by teaspoon into 2 quarts of boiling chicken broth and simmer for 30 minutes. Note: If you drop them in the broth and it doesn't stay together, add a few more cracker crumbs.

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