Germany Leberknödelsuppe (Dumpling Soup)
A traditional dish of Germany, Austria, and the Czech region, Leberknödelsuppe is customarily made with "dumplings" (Knödel) that include beef or veal liver; in southern Germany pork may be used as well. The dumplings are served in a clear broth, often with vegetables and additional meat. Recipe Serving: Serves 6–8
Prep Time
20 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) beef, cubed
- 2 lb (1 kg) beef bones
- 2 onions, halved, roasted
- 1 onion, thinly sliced
- 1 leek, cleaned, sliced
- 4 carrots, sliced
- 2 stalks celery, chopped
- 1 bay leaf
- 1 Tbsp (15 ml) ginger powder
- 1 pinch nutmeg
- 1 Tbsp (15 ml) peppercorns
- 12 oz (340 g) veal liver
- 2 stale bread rolls
- 1 Tbsp (15 ml) thyme
- 3 Tbsp (45 ml) butter
- 1 egg
- salt and pepper to taste
Directions
- Place beef and bones in a soup pot with water to cover.
- Bring to a boil, reduce heat, and simmer, skimming any foam that rises to the surface.
- Add roasted onion, 2 carrots, leek, celery, bay, ginger, nutmeg, peppercorns, and a little salt.
- Simmer about 2 hours.
- In the meantime, slice the liver and the bread rolls.
- Melt the butter. Add half the thyme and the bread and brown.
- Let cook, then grind with the liver.
- Add the egg, and season with salt and pepper.
- Form liver mixture into about 20 balls.
- Bring a large pot of salted water to a boil.
- Separately, strain the broth, remove any excess fat, and correct the seasoning.
- Place broth, remaining carrots, sliced onion, and remaining thyme in a soup pot, and gently simmer about 20 minutes.
- Poach the dumplings in water for about 20 minutes.
- Remove with a slotted spoon, drain, and add to the broth.
- Simmer dumplings about 20 minutes.
- Serve hot.
Notes
Other herbs such as parsley and marjoram are often substituted for the thyme.Copyright © 1993—2024 World Trade Press. All rights reserved.