Runi's liver rice soup

Ingredients for 8 servings:

• 50 g margarine
• 3 onions, roughly chopped
• ½ celery root, roughly chopped
• 1 stalk(s) leek, roughly chopped
• 4 carrots, roughly chopped
• 4 tbsp vegetable broth, granulated
• 4 liters of water
• Parsley, finely chopped
• 350 g veal liver, alternatively pork liver
• 2 rolls, diced
• some milk
• 1 onion(s), roughly diced
• 1 garlic clove(s), peeled
• 50 g margarine, very soft
• 2 eggs
• 1 tbsp breadcrumbs
• salt and pepper
• 2 tsp marjoram, shredded
• ½ tsp nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Liver spaetzle soup

Roughly chop the soup vegetables. Heat the margarine in a large pot and fry the vegetables vigorously. Pour in the water and the granulated stock. Simmer for 1.5 hours. During this time, prepare the liver farce. Pour a little milk over the bread cubes, let them soften, and squeeze them dry. Cut the liver into smaller pieces and mince them with the onion, garlic clove, and squeezed bread cubes. Beat the soft margarine with a hand mixer until fluffy, then add the eggs and continue beating. Now add the liver farce and mix the ingredients with a wooden spoon. Add the breadcrumbs and spices and season to taste. Cover and let the mixture rest in a cool place for 30 minutes. Afterward, the mixture should fall off the spoon with difficulty. Remove the vegetables from the soup with a slotted spoon. Place a coarse vegetable grater on the side of the pot and, using a wooden spatula, push the solid mixture through the sieve into the boiling broth in small portions (similar to spaetzle). Stir in the scoured liver rice every now and then. Now add the marjoram and season with salt and pepper. After about 5 minutes, the liver rice will float to the top. Add another tablespoon of margarine. Reduce the heat completely and let the soup simmer on the stove for 10 minutes. Then serve with some parsley. The soup is also good for freezing. To reheat, simply reheat; do not boil.