Liver Dumpling Soup Food

LIVER DUMPLINGS

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.

LIVER DUMPLINGS / LIVERDUMPLINGS

Steps:

• Cut the onion in cubes and fry them in a little bit of butter.
• Set the fried onions aside.
• Now cut the rolls into small cubes.
• Put the bread cubes into a different bowl and then pour some of the milk over it, mix well, so they all get a little soaked but not too wet.
• With a sharp knife, cut or scratch the liver into tiny pieces, as seen in the video. If you have a kitchen aid, just cut it into large pieces and use the machine to cut it.
• Now add the fried onion cubes, the bread cubes, the egg, herbs, salt and pepper to it and mix well.
• Put into the fridge for 1 hour.
• Bring a large cooking pot with salt water to a boil and reduce heat to a simmer.
• Shape small dumplings (about the size of a plum) and carefully set them into the water.
• When the dumplings start floating to the top, wait 10 minutes for the dumplings to simmer in the water.
• Take the dumplings out and add them to a plate with hot beef broth. Add some cooked vegetables or fresh herbs for a richer taste.

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

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

BAVARIAN LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)

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 .

LIVER DUMPLING SOUP (LEBERKNöDELSUPPE)

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.

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.

LIVER DUMPLINGS

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.