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BEEF SOUP WITH LIVER DUMPLINGS

Basic recipe
Recipe prepared by: Marjeta Cevc Published: 14. 02. 2020
beef tail or shank with a bone
bones
water
vegetables for soup
onions
pepper
saffron
parsley or chives
chicken liver
garlic
butter
egg
breadcrumbs
bay leaves
marjoram
Preparation time 180 min
+ -
Serving size per 4 persons
Suitable for Omnivore
Soups

BEEF SOUP WITH LIVER DUMPLINGS

A classic of Sunday lunches, then and even today often on the table during the holidays.

Beef soup

  • 60 dag beef tail or shank with a bone
  • 20 dag bones
  • 1.5 l water
  • 20 dag vegetables for soup (carrots, kohlrabi, celery root and leaves, parsley root)
  • 5 dag onions
  • salt
  • 10 grains of pepper
  • nutmeg
  • 2 bay leaves
  • saffron
  • parsley or chives

Jetrni žličniki

  • 20 dag chicken liver
  • 3 dag onions
  • 1 clove of garlic
  • 2 dag butter
  • 1 egg
  • 4 dag breadcrumbs
  • salt
  • pepper
  • marjoram
Soups

BEEF SOUP WITH LIVER DUMPLINGS

A classic of Sunday lunches, then and even today often on the table during the holidays.

Beef soup

We wash the meat with bones under water. The bones can also be blanched.

Pour cold water into the pot, put the meat in it and let it boil. Let it cook for a good hour.

Bake half of the onion in a pan with baking paper. Leave it until is dark brown.

Wash, peel and slice the vegetables.

Add all the prepared vegetables to the soup and season. Let the soup cook gently for at least another hour and a half. Set the soup aside and let it clean for 10 minutes, then strain it through a thick strainer.

Liver dumplings

We grind the liver.

Add softened butter, finely chopped onion and garlic, egg and spices. Stir well. Finally add the breadcrumbs. Place the mass in the refrigerator for at least 30 minutes to allow the breadcrumbs to thicken.

Then shape the dumplings. Let them cook in the soup for a good 5 minutes.

Before serving, we can add chopped vegetables for soup that was cooked in the soup and chopped parsley or chopped chives.

Recipe prepared by

Marjeta Cevc

 All recipes

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

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