Soup: Clear Beef Broth with Liver Dumplings

Put the oxtail in cold water. Bring to the boil, then skim off the spices and salt as well as the cleaned vegetables and let simmer for about 3 hours. Then take off the heat, remove the vegetables and add the egg whites, stir immediately then bring to the boil. The broth should now be reasonably clear. Line a sieve with a tea towel and strain the broth there.

For the dumplings, pass the liver, meat and onion through the meat grinder. Soak the rolls in a little milk.

Squeeze out the rolls well and add the eggs to the meat and season well. If the mixture is still too soft, add some breadcrumbs. Chill the mixture for 3 hours.

Put a saucepan of water on the boil and add salt. Now cut off the dumplings with a tablespoon and add to the water, bring to the boil and then turn the stove down. Let the dumplings stand for about 10-15 minutes, then arrange in the beef broth.