Leberknoedelsuppe for quarryquest
aka polévka s játrovými knedlíčky (Grandma’s version)
Ingredients: 3 litres of water, 300 g beef with bone, 1 larger onion, 250g pork or beef liver, 1 egg, salt, pepper, marjoram, whole pepper, allspice, 10 soup spoons breadcrumbs, 5 cloves of garlic, 3 large carrots, 2 parsleys, a piece of celery.
Method: To make broth, place the meat with bone, pealed onion, one carrot cit into large pieces, 2 cloves of garlic, pepper and allspice (whole) in 3 litres of water. Bring to boil, reduce the heat and let simmer for about an hour, until the meat is soft.
Cut the remaining carrots, parsley and celery into pieces.
While soup is simmering, make the Leberknödel: clean the liver and either cut it into small pieces and then purée them in a mixer, or grate it with a sharp knife (that’s the traditional, but also messier version). Add 3 pressed cloves of garlic, marjoram, salt and pepper.
Place the liver mixture into larger bowl, add egg and breadcrumbs. Add breadcrumbs gradually to reach the desired consistency (you’ll be making small balls out of the "dough"). Make the balls small, they grow a little when they are boiled. The mixture is sticky, so have a bowl of cold water ready - rinsing your hands prevets excessive sticking.
When meat is soft, strain the stock. Put the meat aside, detach the bone and cut the meat in small pieces. Place the cut vegetables into the stock and let simmer (5 minutes for small pieces). When the vegetsables are soft, add the knödel and let simmer for additional 5-10 minutes. Finally, add meat.
If anything does not make sense, let me know. And bon appetit!
Ingredients: 3 litres of water, 300 g beef with bone, 1 larger onion, 250g pork or beef liver, 1 egg, salt, pepper, marjoram, whole pepper, allspice, 10 soup spoons breadcrumbs, 5 cloves of garlic, 3 large carrots, 2 parsleys, a piece of celery.
Method: To make broth, place the meat with bone, pealed onion, one carrot cit into large pieces, 2 cloves of garlic, pepper and allspice (whole) in 3 litres of water. Bring to boil, reduce the heat and let simmer for about an hour, until the meat is soft.
Cut the remaining carrots, parsley and celery into pieces.
While soup is simmering, make the Leberknödel: clean the liver and either cut it into small pieces and then purée them in a mixer, or grate it with a sharp knife (that’s the traditional, but also messier version). Add 3 pressed cloves of garlic, marjoram, salt and pepper.
Place the liver mixture into larger bowl, add egg and breadcrumbs. Add breadcrumbs gradually to reach the desired consistency (you’ll be making small balls out of the "dough"). Make the balls small, they grow a little when they are boiled. The mixture is sticky, so have a bowl of cold water ready - rinsing your hands prevets excessive sticking.
When meat is soft, strain the stock. Put the meat aside, detach the bone and cut the meat in small pieces. Place the cut vegetables into the stock and let simmer (5 minutes for small pieces). When the vegetsables are soft, add the knödel and let simmer for additional 5-10 minutes. Finally, add meat.
If anything does not make sense, let me know. And bon appetit!