Liver Dumpling Soup (Leberknödelsuppe)
Overview
Leberknödelsuppe is a clear beef broth with large liver dumplings, a classic of Bavaria and Austria. The dumplings are made from minced beef liver mixed with soaked stale bread rolls, egg, onion, parsley, marjoram and lemon zest, then shaped into balls and simmered gently. They are served in a hot, clear beef broth and sprinkled with chopped chives. The dumplings are soft and savoury with a herby flavour. It is a typical starter in Bavarian inns and a common soup at Sunday lunch.
Pictures
History
Bread dumplings are a long-standing tradition in southern Germany and Austria, where they made good use of stale bread. Liver dumplings are a well-known variant, and serving them in broth is typical of Bavarian and Austrian inns. The soup is also associated with traditional celebrations such as Oktoberfest menus. Butchers in Bavaria and Austria often sell ready-made liver dumplings, and the soup is a regular choice in traditional inns.
Main ingredients
Beef liver, stale bread rolls, egg, onion, marjoram, beef broth. The soup is built on clear beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 300 g beef liver, minced
- 4 stale bread rolls, soaked in milk
- 1 egg, 1 onion
- parsley, marjoram, lemon zest
- 1.5 l clear beef broth
- chives
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the onion and mix with liver, squeezed bread, egg and herbs.
- Season and rest the mixture for 20 minutes.
- Shape into balls and simmer in salted water for 20 minutes.
- Serve in hot beef broth with chives.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.