Leberknödelsuppe (Liver Dumpling Soup)

Ready in: 1/2h Serves: 4 Complexity: medium Origin: Starters

  ©  By Robert Kindermann (Robert Kindermann aka RobertK) [CC BY-SA 2.0 de ( http://creativecommons.org/licenses/by-sa/2.0/de/deed.en )], via Wikimedia Commons -  https://commons.wikimedia.org/wiki/File%3ALeberknoedel2(RobertK).jpg

© By Robert Kindermann (Robert Kindermann aka RobertK) [CC BY-SA 2.0 de (http://creativecommons.org/licenses/by-sa/2.0/de/deed.en)], via Wikimedia Commons - https://commons.wikimedia.org/wiki/File%3ALeberknoedel2(RobertK).jpg

Ingredients

200g beef liver
80g bread crumbs
60g calf's kidney fat
40g sandwich bread or rolls
2 eggs
40g onions, sliced
60g oil
pinch of salt
parsley

Directions

1. For soup: see Griessnockerlsuppe
Soak sandwich bread in cold water
Roast onions in hot fat, then let them rest until cold

2. Mince liver, onions, kidney fat and sandwich bread and add the rest of the ingredients
Let it rest for half an hour

3. Bring salted water (or soup) to a boil
Form dumplings (for better results do this with wet hands)
Add the dumplings to the water and leave them for a approx. 7 minutes
Let them rest for 5 minutes


Image: © By Robert Kindermann (Robert Kindermann aka RobertK) [CC BY-SA 2.0 de (http://creativecommons.org/licenses/by-sa/2.0/de/deed.en)], via Wikimedia Commons - https://commons.wikimedia.org/wiki/File%3ALeberknoedel2(RobertK).jpg