Beef broth with liver dumplings

Last Updated on July 28, 2024

Classically, slow drawn, beef broth made from meat and bones, spices and root Vegetable Recipes, served with liver dumplings preserved directly in the broth.

Ingredients:

300-400 g of prime beef on the bone 150 g carrots, parsley and a piece of celery – soup insert 1 bunch herbs (chives, parsley, thyme…) 2 tablespoons butter 2-3 pcs of carrots 1 pc parsley root 1 pc larger onion 1/4 pcs medium sized celery 2 l of water pepper salt For liver dumplings: 500 g pork liver 2 pcs eggplant head parsley head parsley cress pepper salt Other: chopped parsley for garnish

Procedure:

Place the meat in a large pot, add the whole but peeled onion, the sliced, peeled carrots and parsley, a peeled piece of celery and a bunch of herbs, cover everything with water

Cook on a medium heat source for 2-4 hours, season the base with salt and pepper, while cooking, skim off the foam that will form on the surface

Remove the meat and Vegetable Recipes from the broth, strain the broth through a fine strainer, discard the cooked Vegetable Recipes, peel the meat from the bone and cut into smaller cubes

Add the new diced Vegetable Recipes to the soup, let them soften on the heat source

Stir in the soup/li>

Prepare dumplings; mince the cleaned liver, then mix with parsley, eggs, pepper, salt and breadcrumbs

Prepare the dumplings in the soup.

Recommendation:

As an additional addition to the soup we can add sterilized peas towards the end.

Note:

Photo: Nadya Indruchova