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Bayrische leberknoedelsuppe
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| Artist: |
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| Categories: |
Exotic, German, Meats, Soups & Stews, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 6
| | Stale crusty rolls, thinly | | | _sliced | | 50
| grams | Beef suet | | 1
| | Small Onion, coarsely | | | Chopped | | 1/2
| tsp | Salt | | 3
| dl | Milk, lukewarm | | 250
| grams | Liver | | 2
| | Eggs, lightly beaten | | 1
| tsp | Dried marjoram | | 600
| ml | Beef stock, well flavoured |
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Procedures:
| 1 | Put the sliced rolls in a large bowl. | | 2 | Sprinkle them with salt and pour over the lukewarm milk. | | 3 | Leave them to soak until required. | | 4 | Trim the liver and put it through a meat mincer together with the suet and onion. | | 5 | Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. | | 6 | The mixture will be very soft. | | 7 | Bring the stock to the boil in a large saucepan. | | 8 | Reduce the heat to low and simmer the stock. | | 9 | Divide the dumpling mixture into 8 portions. | | 10 | With wet hands, shape a portion at a time into a ball and drop it into the stock. | | 11 | Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. | | 12 | Serve 2 dumplings per person in soup plates, together with some of the stock. | | 13 | Bavarian liver dumplings are almost as large as tennis balls. | | 14 | Two of them make an ample portion, served either in a well-flavoured stock, or as a main course, garnished with fried onion rings and accompanied by mashed potatoes and sauerkraut |
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