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Gehiecks (Offal Soup)
Gehiecks (Offal Soup) is a traditional Luxembourger recipe for a classic dish of lung and heart coked with vegetables in beef stock. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Offal Soup (Gehiecks).
prep time
20 minutes
cook time
200 minutes
Total Time:
220 minutes
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesLuxembourg Recipes
This is a classic offal soup cooked in beef broth.
Ingredients:
1 beef or pork lung
1 beef or pork heart
1 leek
1 onion
2 garlic cloves
1 celery stick
1 carrot
For the Beef Stock:
300g piece of boneless stewing beef
1 carrot
1 leek
1 onion
1 garlic clove
1 celery stick
4 tbsp butter
2 tbsp plain flour
6 pitted prunes, quartered
Method:
Combine the lung and heart in a pan with the vegetables. Cover with water, season to taste then bring to a boil, reduce to a simmer, cover and cook for about 90 minutes, or until tender.
Roughly chop the vegetables, add to a pan with the beef and 1.5l water then bring to a boil, and cook for about 90 minutes, or until the meat is tender and the stock is well flavoured. Remove the beef and chop very finely (set aside) then press the stock through a fine-meshed sieve then set aside until needed.
Remove the heart and lung from the cooking liquid, slice finely (discard the cooking juices) then combine with the beef and set aside.
Melt the butter in a pan, scatter the flour over the top then cook until browned. Whisk in the beef stock until smooth then bring to a simmer and cook until thickened. Add the mixed meats and allow to heat through. Add the chopped prunes, cook for 5 minutes to just soften then serve.
Serve warm.
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