in

Soup with Liver Dumplings, Vegetables, Egg Custard and Soup Noodles

5 from 6 votes
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

Liver dumpling:

  • 300 g Pork liver / alternatively beef liver
  • 225 g Breadcrumbs
  • 150 g Margarine
  • 50 g 1 Onion
  • 3 piece Eggs
  • 1,5 tsp Salt
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Freshly grated nutmeg

Vegetables:

  • 150 g 3 carrots
  • 100 g 1 piece of celery
  • 50 g 1 leek

Egg prick:

  • 3 piece Eggs
  • 3 tbsp Cooking cream
  • 1 tsp Chicken broth instant
  • 1 tsp Ground turmeric
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Freshly grated nutmeg
  • 1 freezer bag

Pasta:

  • 100 g Soup noodles
  • 1 tsp Salt

Soup:

  • 3,5 liter Cook boiled beef broth / See my recipe: *)
  • Alternatively 3.5 liters beef broth (10 teaspoons instant broth)
  • 4 tbsp Finely chopped parsley
  • 1 tbsp Maggi wort

Serve:

  • Chopped parsley for garnish / sprinkle

Instructions
 

Liver dumpling:

  • Clean the liver, remove the tendons, cut into pieces and puree finely. Peel the onion, cut into pieces and puree finely. Put all ingredients (300 g pureed pork liver, 225 g breadcrumbs, 150 g margarine, 1 pureed onion approx. 50 g, 3 eggs, 5 teaspoons salt, 4 big pinches of coarse sea salt from the mill and 4 big pinches of freshly grated nutmeg) in Put in a bowl, mix / knead well and let stand refrigerated for 30 minutes.

Vegetables:

  • Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Clean the celery, first cut into slices, then into strips and finally into small diamonds. Clean and wash the leek and cut into rings.

Egg prick:

  • Eggs (3 pieces) with cooking cream (3 tablespoons), instant chicken broth (1 teaspoon), ground turmeric (1 teaspoon), coarse sea salt from the mill (3 big pinches) and freshly grated nutmeg (3 big pinches ) whisk and pour into a freezer bag. Fill a pot with water, add the freezer bag with the egg mixture, making sure that the freezer bag remains open at the top. Possibly put half a lid on it. Now simmer until the egg mixture is conched / firm. Take out, cut open the bag, let the egg mixture cool down a little and cut into small diamonds.

Pasta:

  • Cook the pasta in salted water (1 teaspoon salt) according to the instructions on the package and drain through a kitchen sieve.

Soup with liver dumplings, vegetables, egg custard and nut ..

  • Heat the broth (3.5 liters), add the vegetables (carrot blossoms, celery lozenges and leek rings) and simmer / cook for about 10 minutes. With moistened hands, form small liver dumplings from the liver dumpling mass and slide into the simmering soup. Continue until all of the liver dumpling mass is used up. Add the cut egg custard, the soup noodles and the finely chopped parsley and season with Maggi seasoning (1 tbsp) to taste. *) Boiled beef with sauce à la Svieckova, Böhm dumplings, honey carrots and cranberries

Serve:

  • Serve the soup hot, sprinkled with a little parsley.
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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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