Liver dumpling soup is a starter in Bavaria and a hearty delicacy, especially on cool days. A liver dumpling traditionally consists of beef liver, rolls, bacon, eggs, and spices. Clear beef broth is used as a soup.
The homemade liver dumpling soup should not be missing from the menu in any real Bavarian restaurant. It is often eaten as a starter with roast pork or as a small meal in between meals. A fresh liver dumpling melts in your mouth and is a hearty taste experience for spoiled palates.
This recipe is enough for 4 people and is based on the original Bavarian tradition.
Ingredients liver dumpling soup
- 400 grams of beef liver
- 3 old rolls (rolls)
- 125 ml milk
- 2 eggs
- 3 liters of beef broth
- ½ bunch parsley
- 1 medium onion
- 150g streaky bacon
- ½ tsp ground marjoram
- a good pinch of salt and pepper
Preparation of the liver dumpling soup
- Cut the rolls into small cubes and place them in a bowl. Add the hot but not boiling milk. Cover the bowl and leave to stand until the rolls are well soaked.
- Remove the skin and tendons from the beef liver, scrape with a knife or puree in a food processor, and place in a bowl.
- Cut the bacon and onion into small cubes and add.
- Squeeze out the rolls well, tear them into small pieces and add to the liver mixture. Beat the two eggs on top.
- Heat the beef broth.
- Add the chopped parsley, salt, pepper, and marjoram to the liver dumpling mixture.
- Mix the dough with well-moistened hands.
- Form approx. 8 – 10 cm large dumplings and place in the hot beef broth. Liver dumplings should not boil, just soak in the broth for about 20 minutes below the boiling point. Liver dumplings are done when they rise to the surface in the beef broth.
- To serve, place two liver dumplings on deep plates. Finely sift the beef broth and pour over it. Enjoy your meal!
Garnish
Fresh pretzels taste best with liver dumpling soup.
Useful additional knowledge
If you chill the liver dumpling mass before processing, it can be shaped better. If the dough is too soft and cannot be shaped into dumplings, breadcrumbs give the mixture the necessary consistency. Liver dumpling soup tastes best when eaten immediately after preparation. In Bavaria, the dish is decorated with parsley rolls.
Recipe info
- Preparation time: approx. 40 minutes
- Difficulty level: easy
