Leberknödelsuppe Bavarian Liver Dumpling Soup Food

BAVARIAN LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)

Bavarian Liver Dumpling Soup (Leberknödelsuppe) image

Liver dumpling soup is popular throughout Central Europe. This is a traditional Bavarian version, frequently found on menus in that region. The soup is mild and flavorful enough that even liver-haters enjoy it.

Provided by Claire

Categories Soup

Time 1h

Number Of Ingredients 14

Ingredients

6 oz beef liver
7 oz ground pork
1/2 loaf dried bread (sliced)
1 tsp lard
milk
1/2 onion (chopped)
1 egg
breadcrumbs
salt
pepper
butter
parsley
1 egg yolk
34 oz beef broth

Steps:

Chop the liver into fine pieces and mince together with the pork. Soak the bread in milk until soft, drain then chop into cubes and add to the meat mixture. Mix in the onions, egg, salt, pepper, lard, and butter. Continue to mix until well combined. Next add the breadcrumbs slowly until thick enough to hold its shape as a ball
Let the mixture sit in the fridge until cool. Then divide into 6 parts and roll into balls.
Add the dough balls to the beef broth. Bring to a boil, and cook for 30 minutes. When the dumplings are all evenly cooked through, remove them from the broth.
Pour the remaining broth though a strainer and into a pot so that only the broth remains. Then add the egg yolk slowly and stir while adding. (Do not continue to cook the broth at this point or you will cook the yolk.)
Add the dumplings and serve .

Nutrition Facts : Calories 241 kcal, Carbohydrate 3 g, Protein 22 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 242 mg, Sodium 972 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.

Provided by Scarlett516

Categories German

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

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.

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