Leberknödel Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring the beef broth to a gentle simmer in a large pot.

   Ca. 5 min.

2. 2

   In a medium bowl, combine the minced beef liver, soaked bread roll, egg, chopped onion, minced garlic, chopped parsley, dried marjoram, salt, and black pepper.

   Ca. 5 min.

3. 3

   Add the all-purpose flour to the liver mixture and mix until just combined.

   Ca. 2 min.

4. 4

   Gradually add the milk until the mixture forms a soft, pliable dough. Do not overmix.

   Ca. 2 min.

   Kokkens note: The dough should be sticky but hold its shape when rolled.

5. 5

   With wet hands, form the liver mixture into small dumplings, about 3-4 cm in diameter.

   Ca. 10 min.

   Kokkens note: Wetting your hands prevents the mixture from sticking.

6. 6

   Carefully add the dumplings to the simmering beef broth.

   Ca. 2 min.

7. 7

   Reduce the heat to low and let the dumplings simmer gently for 20-25 minutes, or until cooked through and floating.

   Ca. 25 min.

   Kokkens note: Do not boil rapidly, as this can break apart the dumplings.

8. 8

   Taste the broth and adjust seasoning if needed.

   Ca. 1 min.

9. 9

   Ladle the Leberknödel soup into bowls and garnish with fresh chopped chives before serving.

   Ca. 1 min.