Liver Dumpling Soup with Chives

A clear soup with tender liver dumplings made from beef liver and white bread, with parsley, marjoram and fresh chives. A warming dish from Austrian cuisine that still feels light.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 200 g day-old wheat rolls
• 150 ml milk
• 200 g beef liver
• 1 pc onion
• 20 g butter
• 2 pc eggs
• 2 tbsp wheat flour
• 1 bunch parsley, flat-leaf
• 1 tsp marjoram, dried
• 1 pinch nutmeg, grated
• salt
• pepper
• 1.5 l water
• 1 pc carrot
• 1 pc leek
• 1 pc bay leaf
• 1 bunch chives

Method

1. Cut the rolls into small cubes, pour the lukewarm milk over them and let them soak for about 15 minutes.
2. Rinse the beef liver, remove the membranes and sinews, and chop very finely or blitz in a blender.
3. Dice the onion finely and sauté it in butter in a pan until translucent, then let it cool slightly.
4. Squeeze out the bread mixture and knead it with the liver, onions, eggs, flour, chopped parsley, marjoram, nutmeg, salt and pepper into a smooth mixture, then let it rest for 20 minutes.
5. For the soup, bring water to a boil with the peeled carrot, cleaned leek, bay leaf and a pinch of salt, then simmer gently for about 10 minutes.
6. Cook a small test dumpling in the broth over low heat for 8 to 10 minutes. If it falls apart, mix some flour or bread cubes into the mixture; if it is too firm, add a little milk.
7. Shape about 12 equal-sized dumplings from the mixture with damp hands and let them cook in the gently simmering broth for 12 to 15 minutes, without letting the broth boil.
8. Remove the carrot and leek from the broth, divide the soup among four deep plates, add three dumplings to each and sprinkle with finely cut chives.