Barische Leberknoedelsuppe (Bavarian Liver Dumplings)
Ingredients
6 stale crusty rolls,thinly sliced
50 g beef suet
1 small onion,coarsely chopped
1/2 t salt
3 dl milk,lukewarm
250 g liver
2 eggs,lightly beaten
1 t marjoram,Dried
600 ml beef stock,well flavored
Cooking Instructions
Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm milk. Leave them to soak until required. Trim the liver and put it through a meat mincer together with the suet and onion. Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. The mixture will be very soft. Bring the stock to the boil in a large saucepan. Reduce the heat to low and simmer the stock. Divide the dumpling mixture into 8 portions. With wet hands, shape a portion at a time into a ball and drop it into the
stock. Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
4 Servings
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)