Leberknoedelsuppe

Tsambika’s leberknödelsuppe at GuteKueche.at minces liver and works a supplied soaked-and-pressed stale bread roll through the same meat grinder. The small dumplings finish in ready hot beef soup with chives; the source places this food in Austrian cuisine.

The liver is minced. The supplied soaked-and-pressed bread roll follows it through the meat grinder, making the roll finer and helping move the remaining liver through the grinder.

Garlic is peeled and pressed. Parsley is washed and finely chopped, and onion is peeled and finely chopped. The onion is roasted in hot fat. All listed ingredients, including egg, ready breadcrumbs, flour, Thea margarine and seasonings, are mixed and seasoned. The mixture stands cold for half an hour.

The mixture forms small dumplings. These are placed into already-boiling salted water and cooked over low heat for about fifteen minutes.

A slotted scoop lifts the dumplings out. They are arranged with ready hot beef soup and sprinkled with chives before serving.