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Liver Spaetzle Soup (Liver Rice)

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Liver Spaetzle Soup (liver Rice)

The perfect liver spaetzle soup (liver rice) recipe with a picture and simple step-by-step instructions.

  • 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 liter Soup
  • 2 Carrots
  • 0,5 bunch Chives
  1. Mix all ingredients together well and season with salt and pepper.
  2. Using a spaetzle slicer, slice the spaetzle into flowing salted water and let it steep for a few minutes.
  3. Peel the carrots, slice them and cook in salted water for about 6 – 8 minutes.
  4. Serve the liver spaetzle with the carrots in hot soup and sprinkle with sliced ​​chives.
Dinner
European
liver spaetzle soup (liver rice)

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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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