Authentic Czech Liver Dumpling Soup

Added by kocky, October 9, 2024
soups → vegetable-soup
Czech cuisine

A hearty Czech soup with liver dumplings, infused with the flavors of garlic and marjoram, served in a rich broth made from beef or chicken stock.

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Recipe:

Ingrediens

• 2 pounds beef neck bones (or 1 pound of beef chuck)
• 1 large onion, chopped
• 2 large carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 tablespoon tomato paste
• 8 cups water
• Salt and pepper to taste
• 1 pound chicken or beef liver (cleaned and finely chopped)
• 1 large egg
• 1 cup breadcrumbs
• 1-2 cloves garlic, minced
• 1 tablespoon unsalted butter (softened)
• 1 tablespoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2-3 tablespoons milk (optional for adjusting consistency)

Directions

1. Prepare the Broth:
2. In a large pot, combine beef neck bones, onion, carrots, celery, bay leaf, and tomato paste with 8 cups of water. Bring the mixture to a boil.
3. Reduce the heat to low and simmer for about 1 hour, skimming any foam that forms on the surface.
4. Once the broth is flavorful, strain it through a sieve, reserving the liquid. Set the broth aside and discard the solids.
5. Prepare the Liver Dumplings:
6. In a food processor, blend the liver until smooth.
7. Add the egg, breadcrumbs, garlic, marjoram, butter, salt, and pepper. Mix until you get a thick but moldable consistency. If the mixture feels too stiff, add 2-3 tablespoons of milk.
8. Let the liver mixture rest for 10-15 minutes to thicken.
9. Shape the Dumplings:
10. Using wet hands, shape the liver mixture into small dumplings about the size of a walnut.
11. Cook the Dumplings:
12. Bring the strained broth back to a gentle simmer.
13. Drop the dumplings into the broth carefully, ensuring they don’t stick to each other. Simmer for about 8-10 minutes, or until the dumplings float to the top.
14. Serve the Soup:
15. Serve the liver dumplings in the rich broth, garnished with fresh parsley. You can also add sliced carrots or celery from the broth if desired.

Nutrition Facts

Tips and Tricks

1. Use fresh liver for the best flavor and texture. If you're not a fan of a strong liver taste, soak the liver in milk for 1-2 hours before cooking to reduce its metallic flavor.
2. To prevent the dumplings from falling apart, use day-old bread in the dumpling mixture, or adjust the amount of breadcrumbs until you achieve a thick, moldable consistency.
3. Freeze any leftover raw dumplings on a tray and store them for up to 3 months. Cook them directly from frozen by dropping them into simmering broth.

Historical & Cultural Overview

Czech liver dumpling soup, or Polevka s jatrovymi knedlicky, is a cherished dish in Czech cuisine, often served at festive family gatherings or special occasions. The dumplings, made with liver, garlic, and marjoram, showcase the traditional use of offal in Central European cooking, creating a deeply nourishing and flavorful soup. This dish has remained a staple due to its simplicity, hearty nature, and ability to warm the body, especially in cold weather.

Reviews & Rating

Jonatan Bohdan :

October 12, 2024

I love Czech recipes. Thx a lot !