Liver dumplings in beef broth

Ingredients for 4 servings:

• 4 pretzels from the previous day
• 1 vegetable onion(s)
• 2 garlic cloves
• 50 g butter
• 60 ml milk, low-fat
• 300 g liver(s) (beef liver)
• 2 eggs
• 1 lemon(s), untreated, zest
• salt and pepper
• 1 small bunch of soup vegetables
• 1 liter beef broth
• some chives
• marjoram
• Caraway powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soup garnish

Cut the pretzels into thin slices. Heat the milk, pour it over the pretzels, and let them simmer. Peel and finely dice the onions and garlic, and fry them in the butter. Mince the liver (alternatively, you can scrape the liver or have your butcher do the mincing for you). Mix the liver with the eggs, pretzels, onions, and garlic, and season with lemon zest. Season with marjoram, salt, and pepper (freshly ground is preferable). Bring the broth and vegetables to a boil, then simmer the vegetables until they are no longer solid. Then, stop boiling the broth, add the dumplings, and let simmer for 20 minutes until tender. If desired, garnish with freshly chopped chives and serve.