Soup with Pretzel and Liver Dumplings

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Soup with Pretzel and Liver Dumplings
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
For the liver dumplings
5 stale Pretzel
1 small onion
1 teaspoon butter
100 milliliters milk
150 grams Beef liver
50 grams Beef spleen
2 eggs
1 generous pinch Lemon peel
breadcrumbs (as needed)
½ teaspoon dried marjoram
salt
peppers (freshly ground)
ground Caraway
For the soup
1 carrot
150 grams Celery root
½ stalk Leeks (only the white and light green)
1 liter Beef broth
1 tablespoon finely chopped parsley
How healthy are the main ingredients?
Leekparsleymarjoramonioneggsalt

Preparation steps

1.

Cut the pretzels into thin slices. Peel the onion, chop finely and fry in butter. Heat the milk, pour over the pretzels and set aside. Push the liver and the spleen through a meat grinder (finest disc). Knead together all the ingredients for the dumplings. Add breadcrumbs as needed so that the dough is easily malleable. Season with salt, pepper and cumin. With your hands and form the dough into 4 larger or 8 smaller dumplings. Place the dumplings into boiling salted water, lower the temperature and let cook about 20 minutes just until done.

2.

Rinse the carrot, celery and leek and cut into thin slices or rings. Allow the beef broth to boil, add the vegetables and leave until done, about 5 minutes. Spoon into soup bowls and add the drained dumplings.

3.

Serve with parsley.