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Full Online Book HomeLearning KitchenSoups - Liver - Leberknodelsuppe (liver Dumpling Soup)
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Soups - Liver -  Leberknodelsuppe (liver Dumpling Soup) Post by :jamltd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1554

Click below to download : Soups - Liver - Leberknodelsuppe (liver Dumpling Soup) (Format : PDF)

Soups - Liver - Leberknodelsuppe (liver Dumpling Soup)

Yield: 4 Servings

8 Bread rolls, thinly sliced
3/4 cup milk, warm
1/2 onion, finely chopped
2 Tbl. parsley, chopped
1 Tbl. butter
3/4 lb. beef liver, ground
2 eggs, slightly beaten
1/8 tsp. Marjoram, dried
1/8 tsp. Pepper, white
2 qt. Water
Breadcrumbs, dry
3 1/2 cups Beef stock
Parsley, chopped

Place bread slices in large bowl, sprinkle with 1 tsp. salt. Pour milk over top, cover, let stand 1 hour.

Saute onion and 2 Tbl. parsley in butter until limp. Set aside to cool. Stir onion and parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly.

Bring water and 1/2 tsp. salt to a gentle boil. Make 1 tsp. liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings.
Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon, keep hot.

Serve hot dumplings in heated stock, garnish with parsley
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