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Leber Knödelsuppe (Liver Dumpling Soup)

Leber Knödelsuppe (Liver Dumpling Soup) is a traditional Liechtensteiner (from Liechtenstein) recipe for a classic soup of dumplings made from calf liver and bread with onion and egg that are cooked and served in beef stock. The full recipe is presented here and I hope you enjoy this classic Liechtensteiner version of: Liver Dumpling Soup (Leber Knödelsuppe).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Bread RecipesLiechtenstein Recipes


Ingredients:

100g calf's liver
25g butter
1 onion, finely chopped
1 small, white roll
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 egg
1.5l beef stock

Method:

Mince the liver and set aside. Soak the bread in water for 5 minutes to soften. Squeeze the excess water from the bread then crumble into the liver.

Melt the butter in a pan, add the onion and fry for about 6 minutes, or until soft and lightly golden. Take off the heat, allow to cool and mix with the liver and bread. Mix all the ingredients thoroughly then add the egg. If the mixture is too moist add a little flour or breadcrumbs.

Take teaspoons of the mixture and shape into small dumplings. Heat the beef stock in a pan until boiling, add the dumplings, bring to simmer then cover and cook for 10 minutes. Ladle into warmed soup bowls and serve. For a heartier soup you can add egg noodles.