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Homemade Bavarian Liver Dumpling Soup

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

  1. 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.
  2. Remove the skin and tendons from the beef liver, scrape with a knife or puree in a food processor, and place in a bowl.
  3. Cut the bacon and onion into small cubes and add.
  4. Squeeze out the rolls well, tear them into small pieces and add to the liver mixture. Beat the two eggs on top.
  5. Heat the beef broth.
  6. Add the chopped parsley, salt, pepper, and marjoram to the liver dumpling mixture.
  7. Mix the dough with well-moistened hands.
  8. 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.
  9. 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
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Semolina Dumpling Soup

Where the semolina dumpling soup comes from is controversial. The fact is that it is a classic in both Austrian and Bavarian cuisine. The semolina dumpling soup is quick and easy to prepare with just a few ingredients. It is suitable as an appetizer, but can also be a small meal on its own.

Ingredients for the semolina dumpling soup

  • an eighth of a liter of milk
  • 30 grams of butter
  • 3 tablespoons of semolina
  • 2 eggs
  • 1 pinch of salt
  • 1 liter of ready-made meat or chicken broth
  • fresh chives to garnish
  • Bread or baguette slices as a side dish

Preparation of the semolina dumpling soup

  1. Boil the milk with butter and semolina. This takes a few minutes. Please stir constantly while the milk is boiling so that the milk does not burn. As soon as the milk has boiled, a firm semolina porridge is formed. Remove the pot from the stove and let the semolina porridge cool down.
  2. When the porridge has almost cooled, 2 eggs are mixed into the mixture and seasoned with a pinch of salt.
  3. Small oval dumplings (= dumplings) are now formed from the semolina mixture. This works best with two teaspoons. In the meantime, the meat or chicken broth is brought to a boil. The finished dumplings are then dipped into the boiling water and boiled for another 10 minutes at a lower heat.
  4. Before serving, sprinkle some fresh chives over the soup. If you like, you can serve sliced ​​bread or baguette slices as an accompaniment to the semolina dumpling soup.

Further information

The semolina dumpling soup used to be a “poor man’s meal” and therefore very popular, especially in rural areas. In the meantime, however, the semolina dumpling soup has a firm place, even in high-end cuisine. It belongs to the basics and is a classic that no one would want to be without.

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Wild Garlic Dumplings: A Recipe for Fresh Wild Garlic and Old Rolls

Wild garlic dumplings are a hearty, vegan dish that you can easily prepare yourself in spring. You can find out here what you need apart from fresh wild garlic.

Wild garlic dumplings or dumplings in general are a dish from southern German and Austrian cuisine. The round treat traditionally consists mainly of old rolls, eggs, milk and wild garlic. But it’s also easy vegan. You can serve them with a side salad or eat them with a sauce.

You can pick wild garlic yourself in many forests in Germany in March and April. It is important that you are able to recognize wild garlic and do not confuse it with the poisonous lily of the valley – these look very similar to wild garlic.

Important: Buy the ingredients for the dumplings with an organic seal. This is how you avoid chemical-synthetic pesticides.

Wild garlic dumplings: recipe with step-by-step instructions

Ingredients:

400 gilte rolls, cut into cubes
2 small onions
6 tbsp vegan butter
225 ml plant drink
4 tsp locust bean gum
200 g fresh wild garlic
salt, pepper and nutmeg
possibly some flour or breadcrumbs

Directions:

Place the bun cubes in a bowl.
Peel and chop the onions.
Heat two tablespoons of the vegan butter in a pan or saucepan and sauté the onion pieces in it until translucent.
Add the sautéed onion to the bun cubes.
Then add the plant-based milk and the locust bean gum and mix everything together roughly with your hands or a wooden spoon. Let it swell for half an hour.
In the meantime, wash the wild garlic, chop it up and mix it into the bread roll mixture.
Season the dumpling dough with salt, pepper and nutmeg. If it is too soft or runny, you can add some flour or breadcrumbs and knead it in.
Bring salted water to a boil in a large saucepan.
Use your hands to form round dumplings from the dough and add them one by one to the boiling salted water. Turn the heat down and let it steep for about 15 minutes.
Lift the dumplings out of the water and let them drain.

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