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Bayrische Leberknoedelsuppe (Bavarian Liver D

A home-style Bayrische Leberknoedelsuppe (Bavarian Liver D made with Beef Suet, Salt, and Beef Stock Well Flavoured. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 50 g
• 1/2 tsp
• 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.