Soup with liver dumplings (Leberknödelsuppe)

Soup with liver dumplings has probably taken root in your kitchen as well; almost certainly if you live in the northern part of Croatia. Whether it’s a Sunday lunch or some more festive occasion, the soup will make the perfect introduction to what’s to come.

Preparation steps

Clean the beef liver from the veins and then grind it with a meat grinder.
Cut the buns into cubes, pour over the milk and let them stand for 10-15 minutes, then drain.
Fry the chopped onion briefly in butter and cool. In a deeper bowl, place the prepared liver, buns, scrambled eggs, pepper, marjoram, parsley, roasted onion and Vegeta.
Mix everything well, and if necessary add 2-3 tablespoons of bread crumbs and let it stand for 10-15 minutes.
Shape into medium-sized dumplings and cook in slightly salted boiling water for about 15 minutes.

Serving

Serve the cooked dumplings in hot beef broth.

Advice

You can also prepare the soup with Beef Cube by adding 2 beef cubes to a liter of boiling water and cooking for five minutes.

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