Best 4 Leberknödelsuppe Bavarian Liver Dumpling Soup Recipes
**Leberknödelsuppe: A hearty Bavarian liver dumpling soup**
Leberknödelsuppe, a traditional Bavarian liver dumpling soup, is a hearty and flavorful dish that is perfect for a cold winter day. The soup is made with a rich beef broth, vegetables, and dumplings made from liver, bread, and herbs. The liver dumplings are the star of the show, and they are light and fluffy with a slightly tangy flavor. The soup is also packed with vegetables, including carrots, celery, and onions, which add sweetness and crunch. Leberknödelsuppe is typically served with a side of bread or dumplings, and it is a popular dish at Oktoberfest and other Bavarian festivals.
**Accompanying recipes:**
- **Beef broth:** A rich and flavorful beef broth is the base of this soup. The recipe includes instructions for making your own broth from scratch, but you can also use a store-bought broth if you are short on time.
- **Liver dumplings:** The liver dumplings are the star of the show in this soup. The recipe includes instructions for making the dumplings from scratch, using fresh liver, bread, and herbs.
- **Vegetable soup:** The vegetable soup is a simple and flavorful soup that is perfect for a light lunch or dinner. The recipe includes instructions for making the soup with carrots, celery, and onions, but you can also add other vegetables, such as potatoes, peas, or green beans.
- **Bread dumplings:** Bread dumplings are a classic Bavarian side dish. The recipe includes instructions for making the dumplings from scratch, using stale bread, milk, and eggs.
LIVER DUMPLINGS / LIVERDUMPLINGS
Provided by Barbara
Number Of Ingredients 12
Steps:
- Cut the onion in cubes and fry them in a little bit of butter.
- Set the fried onions aside.
- Now cut the rolls into small cubes.
- Put the bread cubes into a different bowl and then pour some of the milk over it, mix well, so they all get a little soaked but not too wet.
- With a sharp knife, cut or scratch the liver into tiny pieces, as seen in the video. If you have a kitchen aid, just cut it into large pieces and use the machine to cut it.
- Now add the fried onion cubes, the bread cubes, the egg, herbs, salt and pepper to it and mix well.
- Put into the fridge for 1 hour.
- Bring a large cooking pot with salt water to a boil and reduce heat to a simmer.
- Shape small dumplings (about the size of a plum) and carefully set them into the water.
- When the dumplings start floating to the top, wait 10 minutes for the dumplings to simmer in the water.
- Take the dumplings out and add them to a plate with hot beef broth. Add some cooked vegetables or fresh herbs for a richer taste.
LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)
This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.
Provided by Scarlett516
Categories German
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear the day-old rolls into small pieces, and soak in a bit of cold water.
- Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
- Beat the eggs, the pour over the milk.
- Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
- Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
- Form 12 walnut-sized dumplings.
- Bring about 1.5 liters (50 ounces) of salted water to a boil.
- Gently add the dumplings and simmer for 20 minutes or until cooked through.
- While the dumplings are simmering, heat the beef broth and keep warm.
- Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.
BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)
Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.
Provided by papergoddess
Categories Beef Organ Meats
Time 15m
Yield 4 Cups
Number Of Ingredients 7
Steps:
- Shape mixture into 1 inch meatballs.
- Drop into gently simmering stock.
- Simmer 5-6 minutes.
- Add parsley for garnish.
CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)
Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.
Provided by papergoddess
Categories Beef Organ Meats
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Chop parboiled chicken livers very fine.
- Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
- Beat egg whites until stiff; fold into meat mixture.
- Shape into 1 1/2 inch meatballs.
- Drop them into gently boiling stock.
- Simmer 6-8 minutes.
- Add additional parsley to stock for garnish.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the soup will taste. If possible, use organic ingredients to ensure the best flavor.
- Don't overcook the liver dumplings: The liver dumplings should be cooked through, but not overcooked. Otherwise, they will become tough and chewy.
- Season the soup to taste: Leberknödelsuppe should have a rich, flavorful broth. Season the soup with salt, pepper, and other spices to taste.
- Serve the soup with a variety of sides: Leberknödelsuppe is often served with bread, dumplings, or noodles. You can also serve it with a side salad or vegetables.
Conclusion:
Leberknödelsuppe is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its rich broth, tender liver dumplings, and variety of vegetables, Leberknödelsuppe is a delicious and satisfying soup that is sure to become a favorite.
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