Today I’m sharing with you a dish I haven’t eaten for more than a decade… and that’s a shame because it’s so simple to make and it also brings back the memories of my childhood. When eating out with my parents, I used to order this soup whenever it was on the menu (which occured far more often than it does these days, I believe). For me the liver dumpling soup was such a nice alternative to the oh-so traditional beef noodle soup that everyone here seems to
be obsessed with adore.
In fact, liver dumpling soup is a dish shared by several Central European cuisines (Germany, Austria, Slovenia…) and despite its rather unappetizing name (for some people, that is), liver dumpling is a concoction of pure tastiness. I’m sure you’ve just raised your eyebrow reading this but I’m telling you: if you decide to prepare these dumplings you are in for a pleasant surprise. Their taste is mild and slightly on the sweet side, it pairs perfectly with the stock (home made, please!). In Austria and Germany you will be probably served a big round dumpling, while here in Slovenia I’ve always eaten them in smaller version, shaped with two spoons.
Recipe source: kruh in vino.
Ingredients for 4-8 servings (depending on “hunger level”):
200g (veal) liver
1 small onion, chopped
1 tsp olive oil or butter
3 slices of a day old bread
cca 100ml milk (hot)
1 egg (S or M)
cca 1 cup (home made) breadcrumbs (or as needed)
a pinch of sea salt
freshly ground black pepper
1 tsp dried rosemary, chopped
freshly prepared (beef) stock
1. Break the slices of bread into a bowl and cover with hot milk. Stir and let absorb.
2. Gently saute the onion in olive oil until softened. Chop the liver coarsely and place in the blender pot. Add the sauteed onion, bread (squeeze out the milk first), the egg, salt, pepper and rosemary.
3. Blend the ingredients, then start adding the breadcrumbs spoon by spoon until you obtain a compact (not too dry, not too liquid) “batter”. If too liquid, add more breadcrumbs, and if too dry, pour in a little milk.
4. Bring the stock to boil. Using two teaspoons, form the dumplings (alternatively, you could shape them round using your palms) and place them into boiling stock one by one. Let cook for 15-20 minutes, then serve. Makes a very filling 1st course.