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Bayrische Leberknoedelsuppe (bavarian Liver D

Bayrische Leberknoedelsuppe (bavarian Liver D comes together with Stale Crusty Rolls Sliced, Beef Suet, Onion Chopped, Salt, and Dl Milk. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 50 g
• 1
• 1/2 tsp
• 3
• 250 g
• 2
• 1
• 600 ml

Method (preview)

1. 1

   Put the sliced rolls in a large bowl.

2. 2

   Sprinkle them with salt and pour over the lukewarm milk.

3. 3

   Leave them to soak until required.

4. 4

   Trim the liver and put it through a meat mincer together with the suet and onion.

5. 5

   Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended.

6. 6

   The mixture will be very soft.

7. 7

   Bring the stock to the boil in a large saucepan.

8. 8

   Reduce the heat to low and simmer the stock.

9. 9

   Divide the dumpling mixture into 8 portions.

10. 10

    With wet hands, shape a portion at a time into a ball and drop it into the stock.

11. 11

    Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through.