Leberknödelsuppe: A Bavarian Delight

German Liver Dumpling Soup from Bavaria

Soul-Warming Delight: Leberknödelsuppe—Bavaria’s Hearty Liver Dumpling Soup

Leberknödelsuppe, a traditional Bavarian dish, warms both the heart and the stomach. This hearty soup features homemade liver dumplings (Leberknödel) swimming in a clear broth. Let’s dive into the flavors, history, and preparation of this comforting German classic.

The Origins of Leberknödelsuppe

Leberknödelsuppe (Liver Dumpling Soup) has deep roots in Bavarian cuisine. It embodies the region’s love for hearty, soul-soothing dishes. The name itself reveals its key components: “Leber” (liver) and “Knödel” (dumpling). These dumplings are made from a mixture of liver, old bread rolls, eggs, and spices.

Ingredients

For the Leberknödelsuppe, you’ll need:

• Clear meat broth (1250 milliliters)
• Rinderleber (beef liver, 200 grams)
• Old bread rolls (4 pieces)
• Milk (250 milliliters)
• Small onion (1 piece)
• Egg (1)
• Butter (30 grams)
• Fresh chopped parsley (10 grams)
• Salt, pepper, dried marjoram, and grated lemon zest (to taste)
• Semmelbrösel (breadcrumbs, if needed)

Making the Liver Dumplings

1. Heat the milk in a pot until it’s lukewarm.
2. Slice the old bread rolls and place them in a bowl with a pinch of salt.
3. Pour the warm milk over the bread slices, mix well, and cover with a lid. Let them soak until soft.
4. Meanwhile, peel and roughly chop the onion. Wash and peel the beef liver, then cut it into chunks.
5. Either grind the liver and onion together using a meat grinder or blend them into a fine paste.
6. In a separate pan, melt the butter, add the freshly chopped parsley, and sauté until fragrant.
7. Combine the liver mixture, softened bread, sautéed parsley, and the remaining butter. Season with salt, pepper, marjoram, and grated lemon zest. Knead the ingredients into a homogeneous dough. Wet hands work best, as the raw liver mixture can be sticky.
8. If the dough seems too soft to shape into dumplings, add some breadcrumbs until it holds together.
9. Form 8 dumplings with wet hands.

Preparing the Leberknödelsuppe

1. Bring the well-seasoned meat broth to a boil.
2. Gently place the liver dumplings into the boiling broth, reduce the heat, and let them simmer for 5 minutes.
3. Serve the Leberknödelsuppe hot, garnished with fresh parsley and perhaps a sprinkle of chives.

Nutritional Information (per serving)

• Calories: Approximately 458 kcal
• Protein: About 35 grams
• Fat: Around 21 grams
• Carbohydrates: Approximately 33 grams

Enjoy this Bavarian delight, and let the Leberknödelsuppe warm your soul on chilly days! 🍲🇩🇪

Remember, this recipe is a labor of love, so take your time and savor each spoonful. Prost! 🥂

Note: The nutritional values are approximate and may vary based on specific ingredients and portion sizes.

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