📝 About This Recipe
A cornerstone of Bavarian and Austrian alpine cuisine, this savory soup features tender, hand-formed dumplings made from beef liver, rustic bread, and aromatic herbs. The dumplings are gently poached in a crystal-clear, rich beef consommé, creating a comforting dish that perfectly balances earthy depth with a delicate, melt-in-the-mouth texture. It is the ultimate soul-warming starter or light meal that captures the rustic elegance of South German tavern cooking.
🥗 Ingredients
For the Dumplings
- 250 grams Beef liver (fresh, cleaned of membranes and finely minced or ground)
- 3 pieces Stale white rolls or Kaiser rolls (cut into small cubes)
- 150 ml Whole milk (warmed slightly)
- 1 large Egg (lightly beaten)
- 1 small Yellow onion (very finely diced)
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Dried marjoram (rubbed between palms to release oils)
- 1/2 teaspoon Lemon zest (finely grated)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 pinch Nutmeg (freshly grated)
- 2-4 tablespoons Breadcrumbs (only if needed for consistency)
The Soup Base
- 1.5 liters Beef broth or consommé (high quality, preferably homemade)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 2 tablespoons Fresh chives (finely snipped for garnish)
👨🍳 Instructions
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1
Place the cubed stale rolls in a large mixing bowl and pour the warm milk over them. Press down slightly and let them soak for about 15-20 minutes until soft.
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2
While the bread soaks, melt the butter in a small skillet over medium heat. Add the finely diced onion and sauté until translucent and soft, but not browned, about 5 minutes.
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3
Stir the chopped parsley into the onions during the last minute of cooking, then remove from heat and let cool slightly.
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4
If you are mincing the liver yourself, ensure all tough silver skin and veins are removed. Use a meat grinder with a fine plate or pulse in a food processor until it reaches a smooth, paste-like consistency.
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5
Squeeze the excess milk from the soaked bread rolls using your hands. Discard any leftover milk and return the softened bread to the bowl.
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6
Add the minced liver, sautéed onion and parsley mixture, egg, marjoram, lemon zest, salt, pepper, and nutmeg to the bread.
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7
Using your hands or a wooden spoon, mix the ingredients thoroughly until a cohesive dough forms. If the mixture feels too wet to hold a shape, add breadcrumbs one tablespoon at a time.
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8
Cover the bowl and let the dumpling mixture rest for 15-20 minutes. This allows the breadcrumbs to hydrate and the flavors to meld.
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9
In a large pot, bring the beef broth to a gentle simmer. Add the sliced carrots and let them cook for 5 minutes.
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10
With moistened hands, shape the liver mixture into golf-ball-sized dumplings (roughly 5-6 cm in diameter).
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11
Carefully drop a 'test dumpling' into the simmering broth. If it falls apart, add a few more breadcrumbs to the remaining mixture. The dumpling should stay intact while remaining light.
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12
Once the consistency is correct, gently slide the remaining dumplings into the simmering (not boiling!) broth. Reduce heat to low.
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13
Cover the pot and let the dumplings poach gently for 15-20 minutes. They will rise to the surface when they are nearly finished.
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14
Ladle the hot broth, carrots, and 1-2 dumplings into warmed soup bowls.
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15
Garnish generously with snipped chives and serve immediately while steaming hot.
💡 Chef's Tips
Always use the freshest beef liver possible for the best flavor; calf liver is a milder, more delicate alternative if you prefer. Never let the broth reach a rolling boil once the dumplings are added, as the turbulence will cause them to break apart. If you find the liver flavor too intense, you can replace 1/4 of the liver weight with high-quality ground pork or veal. Resting the dough is a non-negotiable step; it ensures the bread absorbs the moisture and prevents the dumplings from being dense or rubbery. For a perfectly clear soup, you can poach the dumplings in a separate pot of salted water and transfer them to the clean beef consommé just before serving.
🍽️ Serving Suggestions
Pair with a crisp, cold German Pilsner or a dry Riesling to cut through the richness of the liver. Serve with a side of thick-sliced, buttered rye bread (Graubrot) for a traditional tavern experience. Follow this soup with a main course of Schweinebraten (Roast Pork) or a light seasonal salad. Add a dash of Maggi seasoning or a drop of Sherry to the broth at the table for an extra layer of umami. This recipe is traditionally served as a 'Vorspeise' (appetizer) in a multi-course Bavarian Sunday lunch.