Liver franzel soup

Ingredients for 6 servings:

• ½ kg soup meat
• 1 bunch of soup vegetables
• 3 bay leaves
• 6 juniper berries
• 3 tbsp, heaped stock powder
• 500 g liver(s)
• 1 large onion(s)
• 3 garlic cloves
• 1 egg(s)
• 230 g breadcrumbs
• 420 g flour
• salt and pepper
• Fondor

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Hearty soup with finely chopped liver and spicy vegetables

Pour 4 liters of water into a large pot. Rinse the beef, wash and trim the vegetables (do not chop). Add the bay leaves, juniper berries, and stock powder. Simmer everything for about 1 hour and 15 minutes. While the stock is simmering, chop the onion and garlic into small pieces. Cut the liver into pieces and chop very finely in a blender along with the onion and garlic. Transfer the mixture to a larger bowl, add the egg, and season with a little salt, pepper, and Fondor. Mix everything well, then add the breadcrumbs and mix very well until a thick paste forms. Remove the beef and vegetables from the stock and chop them finely. Discard the bay leaves and juniper berries. Continue to simmer the stock gently. Sprinkle the flour onto the seasoned liver mixture and mix with your hands to form small to medium crumbs and pieces, similar to crumb topping for a crumble cake. Crumble these directly into the simmering broth until the liver mixture is completely incorporated. Add the chopped vegetables and broth to the broth and stir. Let the soup simmer uncovered for about 15 minutes, stirring frequently. Finally, taste and adjust the seasoning if necessary.