Soups Recipes - Leberknodelsuppe

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 30 ml/2 tbsp chopped parsley

• 5 ml/1 tsp caraway seeds

• 100 g/4 oz/1 cup lambs' liver, minced (ground) or very finely chopped

• Salt and freshly ground black pepper

• 2 soft bread rolls

• 1 egg, beaten

• A little plain (all-purpose) flour

• 3 beef stock cubes

• 900 ml/3 3/4 cups boiling water

• 5 ml/1 tsp Worcestershire sauce

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Method:

1. Melt the butter in a saucepan. Add the onion and garlic and fry (sauté) for 2 minutes, stirring until softened and lightly browned.

2. Stir in half the parsley, the caraway seeds, liver and a little salt and pepper. Remove from the heat.

3. Soak the bread rolls in water then squeeze out all the moisture and mash into the liver mixture. Work in the beaten egg to form a dough. Leave to stand for 10 minutes.

4. Using well floured hands, shape the dough into small dumplings, adding a little flour to the mixture if too wet.

5. Drop into a large pan of boiling, lightly salted water and cook for 10-12 minutes. Remove from the pan with a draining spoon and discard the water.

6. Dissolve the stock cubes in the measured boiling water in a pan with the Worcestershire sauce. Bring to the boil.

7. Pour into a soup tureen and add the dumplings. Sprinkle with the remaining parsley and serve hot.