in Germany, Soup Recipes

Liver dumpling soup with garnish

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Ingredients for 4 servings:

  • 250 g liver(s), minced
  • ½ onion(s)
  • 3 rolls, stale
  • 150 g butter
  • 3 eggs
  • Salt
  • pepper
  • marjoram
  • 500 ml vegetable stock
  • breadcrumbs
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the liver in a bowl and season with salt, pepper, and marjoram. Add 1 egg and onion. Soak 1/2 stale bread roll in water, squeeze dry, and add to the liver. Mix well, adding a little breadcrumbs. Heat the vegetable stock (do not boil). Form liver dumplings with a tablespoon and add to the stock. Let them simmer. Dice the remaining bread rolls. Beat 2 eggs in a bowl, season with salt, pepper, and a little nutmeg. Toss the bread cubes in the mixture until they are completely coated with the egg. Heat butter in a pan and toast the bread cubes until crispy. A little tip: place the bread roll filling on the table separately and do not add it directly to the stock.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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