John Myers
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Liver Spaetzle Soup
The perfect liver spaetzle soup recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 1 kg Beef soup meat
- Soup bones
- 1 Onion
- 1 Carrot
- 1 piece Celeriac fresh
- 1 piece Leek
- 3 Bay leaves
- 4 Cloves
- 5 Juniper berries
- 1 piece Mace
- 4 Allspice grains
- 0,5 tsp Colorful peppercorns
- 1 tbsp Salt
- 1,2 liter Water
Liver spaetzle:
- 250 g Minced liver (beef liver) fresh
- 250 g Spelled flour type 630
- 2 Eggs
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper
- Freshly grated nutmeg
- Marjoram
- 1 shot Natural mineral water
Extra:
- Chives
Broth:
- Peel the carrot and celery and wash with the leek. Chop coarsely. Halve the onion and brown with the skin in the pan. Makes a great broth aroma and color. Then deglaze with water. Now add all the spices, herbs, vegetables and bones and bring to the boil! Then put the meat in the hot water and cook everything for 2-2.5 hours! Then strain the broth and season with garlic pepper, seasoned salt and nutmeg.
- If you value good meat, put meat in boiling water and if you prefer a great broth in cold water!
- Then take the meat out of the broth and use it elsewhere! E.g .: Miroton de boeuf – gratinated beef or ox rolls -Fast food in Badisch- 😀
Liver spaetzle:
- Mix the liver, flour, eggs, seasoned salt, nutmeg, marjoram and some mineral water well. The dough must be viscous! Better to refill mineral water than too much!
- Heat salt water in a saucepan and slice the dough into portions, e.g. with a spaetzle slicer. 🙂 Briefly rinse with cold water and add to the ready-made meat broth! Distribute on 4 plates and sprinkle with chives rolls!
- I freeze the rest of the spaetzle & broth in portions! 🙂
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