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Liver Spaetzle Soup (Liver Rice)

5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 30 kcal

Ingredients
 

  • 300 g Beef liver minced
  • 150 g Flour
  • 20 g Semolina
  • 2 Eggs
  • 1 tbsp Chopped parsley until smooth
  • 1 tsp Marjoram
  • 1 Pressed Chinese garlic
  • Salt pepper
  • 2 L Soup
  • 2 Carrots
  • 0,5 bunch Chives

Instructions
 

  • Mix all ingredients together well and season with salt and pepper.
  • Using a spaetzle slicer, slice the spaetzle into flowing salted water and let it steep for a few minutes.
  • Peel the carrots, slice them and cook in salted water for about 6 - 8 minutes.
  • Serve the liver spaetzle with the carrots in hot soup and sprinkle with sliced ​​chives.

Nutrition

Serving: 100gCalories: 30kcalCarbohydrates: 5.8gProtein: 1.2gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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