It seems many countries have their own version of a liver dumpling soup. Germans call it Leberknodelsuppe and in Czechoslavakia it's called Poleka z Jatrove Knedlicky. I picked this different recipe to try because I couldn't decide between them!
Ingredients:
200ml milk
250g flour
1/2 teaspoon salt
1/2 tablespoon oil
25g butter
1 teaspoon mixed herbs
100g chicken liver
500ml beef stock
Mix together the milk, flour, salt and oil.
Add a bit more flour to make it less sticky and then knead until you have a smooth dough. Wrap it in clingfilm and set aside to rest.
Melt the butter in a pan and add the herbs. Heat the butter until it starts to turn brown. Add the liver and cook until done. About 1-2 minutes each side.
Roll out small pieces of dough to make rough circles. I made 5 each for us but there was tons of dough left.
Chop the cooked liver into small pieces and place a spoonfull in the middle of each circle of dough. Gather up the dough to make a small pouch and pinch shut at the top.
Heat up the beef stock and cook the dumplings in the stock for 2-3 minutes.
We were much anticipating this soup as the liver smelled delicious when it was cooking. The soup was quite disappointing though, it wasn't very filling and the only taste came from the liver which there wasn't very much of. It was too much effort to make with no enjoyment at the end. Not one we'll be having again!
Ingredients:
200ml milk
250g flour
1/2 teaspoon salt
1/2 tablespoon oil
25g butter
1 teaspoon mixed herbs
100g chicken liver
500ml beef stock
Mix together the milk, flour, salt and oil.
Add a bit more flour to make it less sticky and then knead until you have a smooth dough. Wrap it in clingfilm and set aside to rest.
Melt the butter in a pan and add the herbs. Heat the butter until it starts to turn brown. Add the liver and cook until done. About 1-2 minutes each side.
Roll out small pieces of dough to make rough circles. I made 5 each for us but there was tons of dough left.
Chop the cooked liver into small pieces and place a spoonfull in the middle of each circle of dough. Gather up the dough to make a small pouch and pinch shut at the top.
Heat up the beef stock and cook the dumplings in the stock for 2-3 minutes.
We were much anticipating this soup as the liver smelled delicious when it was cooking. The soup was quite disappointing though, it wasn't very filling and the only taste came from the liver which there wasn't very much of. It was too much effort to make with no enjoyment at the end. Not one we'll be having again!
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