Leberknodel Suppe (Soup with Liver Dumplings)

Ingredients

• five pounds shin of beef
• two gallons of water
• a sliced carrot
• half a sliced turnip
• a couple of halved onions with two cloves stuck in each
• a celery root
• a parsley root
• some peppercorns
• more salt
• the whites of two eggs
• half a cup of cold water
• one pound of calf's liver
• a bit of fat ham the size of an egg
• a pinch of nutmeg
• pepper to taste
• salt to taste
• sufficient flour to make a soft dough
• fried croutons the size of small dice

Method

1. 1

   Put shin of beef and a little salt into water, bring to boil, skim, and boil for two hours.

2. 2

   Add sliced carrot, turnip, onions, herbs, celery root, parsley root, peppercorns, and salt.

3. 3

   Boil for another hour, strain, and return soup to pot.

4. 4

   Add sliced carrot and onion.

5. 5

   Whip egg whites with some soup and add to pot, stirring.

6. 6

   Simmer gently, strain through tammy-cloth, and serve with liver dumplings.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 32. The excerpt below is the record exactly as published.

Leberknodel Suppe. (Soup with Liver Dumplings.; Put lour or five pounds shin of beef and a little salt into two gallons of water, and bring to the boil. Skim very carefully and boil for two hours. Then put in the pot a sliced carrot, half a sliced turnip, a couple of halved onions with two cloves stuck in each, some pot herbs, a celery root, a parsley root, also some pepper- corns, and more salt. Boil for another hour, strain and return the soup to the pot, put in a carrot and onion cut in slices. Whip the whites of two eggs in a bowl with some of the soup, and add to the soup, stirring all the time. Let the whole simmer gently at the side of the fire, stirring occasionally. In half an hour's time strain through a tammy-cloth into the tureen and serve with liver dumplings. Liver Dumplings. Mince, pound, and pass through a sieve, one pound of calf's liver, and a bit of fat ham the size of an egg. Mix this with four eggs and half a cup of cold water, seasoning with a pinch of nutmeg ; pepper and salt to taste. A little onion juice is not objectionable. Work in sufficient flour to make a soft dough. Mix with fried croutons the size of small dice

Cook this with the app: pantry check, scaling, and the assistant.