Authentic German Leberknödelsuppe Recipe

Ingredients

  • 500 grams of beef liver
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely minced
  • 100 grams of day-old bread, soaked in water and squeezed dry
  • 1 tablespoon of fresh parsley, chopped
  • 1 teaspoon of marjoram
  • 2 large eggs
  • Salt and Pepper to taste
  • 1.5 liters of beef broth
  • Fresh chives, chopped for garnish

Steps and instructions

  1. Clean the beef liver thoroughly and cut into small pieces.
  2. In a large bowl, combine the beef liver, chopped onion, minced garlic, soaked bread, parsley, marjoram, eggs, salt, and pepper. Mix well until the mixture is smooth and well combined.
  3. Shape the mixture into small balls with your hands, approximately the size of a golf ball.
  4. Heat the beef broth in a large pot over medium heat. Once the broth is simmering, carefully drop the liver dumplings into the pot. Cook them for about 20-25 minutes or until they are firm and cooked through.
  5. Once cooked, remove the liver dumplings with a slotted spoon and divide them between the serving bowls.
  6. Pour the hot beef broth over the dumplings in each bowl.
  7. Garnish with fresh chopped chives before serving. Enjoy your Leberknödelsuppe!

Tools for making

  • Cutting board - Used for chopping and preparing ingredients
  • Knife - Essential for cutting the beef liver, onion, garlic, and parsley
  • Large bowl - Used for mixing the ingredients together
  • Pot - Used for heating the beef broth and cooking the liver dumplings
  • Slotted spoon - Used for removing the liver dumplings from the broth

Recipe variations

  • Vegetarian Variation: Replace the beef liver with finely chopped mushrooms or tofu for a meat-free alternative.
  • Chicken Liver Option: Substitute beef liver with chicken liver for a different flavor profile.
  • Spicy Twist: Add some chili flakes or chopped jalapenos to the liver mixture for a spicy kick.
  • Herb Infusion: Experiment with different herbs like thyme, rosemary, or sage to enhance the flavor of the liver dumplings.
  • Gluten-Free Option: Use gluten-free bread or breadcrumbs instead of regular bread for those with gluten sensitivities.

Recipe overview

Leberknödelsuppe is a traditional Bavarian dish that is popular in Germany, Austria, and parts of Eastern Europe. It's a hearty soup that features liver dumplings, known as Leberknödel, in a savory beef broth. The liver dumplings are made from beef liver combined with onions, garlic, day-old bread, and an assortment of herbs which give it a unique and flavorful twist. This soup is not only delicious, but it's also satisfying and perfect for a cold day. The dumplings are tender and flavorful, and the broth is rich and comforting. Whether you're already a fan of liver or are trying it for the first time, this Leberknödelsuppe recipe is a delightful culinary adventure. Enjoy the process of making this soup and savor every bite. Bon appétit!

Common questions

  1. Can I use chicken liver instead of beef liver? No, this recipe specifically calls for beef liver. Chicken liver has a different taste and texture which may alter the overall flavor of the dish.
  2. Can I use fresh bread instead of day-old bread? It is recommended to use day-old bread as it absorbs the liquid better and helps in creating the right consistency for the liver dumplings. Fresh bread may result in a softer texture and affect the final outcome.
  3. Can I freeze the liver dumplings? Yes, you can freeze the liver dumplings. After cooking, allow them to cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply drop them into simmering broth until heated through.
  4. What can I serve with Leberknödelsuppe? Traditionally, Leberknödelsuppe is served as a starter or main course. It can be enjoyed on its own or accompanied by crusty bread or a side salad.
  5. Can I substitute beef broth with vegetable broth? While beef broth is commonly used for its rich flavor, you can substitute it with vegetable broth if you prefer a vegetarian version of the soup. Just keep in mind that the taste may vary slightly.

Serving dishes and utensils

  • Large Bowl - Needed to mix and combine the ingredients for the liver dumplings.
  • Large Pot - Used to heat the beef broth and cook the liver dumplings.
  • Slotted Spoon - Essential for removing the cooked liver dumplings from the pot without bringing excess broth.

Origin stories

Leberknödelsuppe, a hearty and comforting soup, originates from Bavaria, a region in southern Germany known for its rich culinary traditions. The soup was traditionally made by frugal Bavarian housewives who believed in using every part of the animal in their cooking. This soup, featuring liver dumplings, was a clever way of using up leftover scraps of meat, particularly offal, ensuring that nothing went to waste. This tradition of making the most out of the available resources is a testament to the ingenuity and resourcefulness of the Bavarian people. Today, Leberknödelsuppe remains a beloved dish in Bavaria and can be found in traditional beer gardens and at Oktoberfest celebrations, a nod to its enduring place in the region's cultural and culinary history. It stands as a flavorful reminder that humble ingredients can create a dish with a depth of flavor that is truly satisfying.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.