🇦🇹 Austria recipe
Leberknodelsuppe
Leberknodelsuppe, liver dumpling soup, is one of the cornerstones of Austrian soup cookery. Savory dumplings made from ground beef liver, bread, onions, and marjoram are poached in a fragrant beef broth until they are firm on the outside yet soft and light within. Served floating in a golden consomme with a scattering of fresh chives, it is the traditional opening course of an Austrian Sunday dinner.
Prep30 mins
Cook20 mins
Serves4
Difficultymedium
Ingredients
- For the dumplings: 250g beef liver, trimmed of membranes and sinew
- 1 small onion, very finely diced
- 1 clove garlic, minced
- 3 stale bread rolls (Semmeln), soaked in 100ml warm milk and squeezed dry
- 1 large egg
- 2 tablespoons plain flour
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon dried marjoram
- Half a teaspoon salt
- Quarter teaspoon freshly ground black pepper
- 1 tablespoon butter for sauteing
- For the broth: 1.5 liters high-quality clear beef broth
- Fresh chives, snipped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 240
- Protein
- 14 g
- Carbs
- 16 g
- Fat
- 10 g
