A classic of Sunday lunches, then and even today often on the table during the holidays.
BEEF SOUP WITH LIVER DUMPLINGS
Beef soup is prepared from a good piece of beef. It is very important to give the meat to cook in cold water, and for a better taste, we add bones, vegetables for the soup and spices. To prepare a good soup we need enough time. We can offer it as a clear soup or soup with noodles, pancakes, soup dumplings, semolina dumplings, but it is special with liver dumplings.
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.
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.
Beef soup is the queen of soups and has always been a mandatory part of a good lunch in Ljubljana’s homes. This is a tradition that started in the 19th and early 20th centuries, when pure beef soup was given a place of honour on the table of a Saturday or Sunday lunches. Additional ingredients for beef soup were different: noodles, štruklji, dumplings, frittatas, spoons… Beef soup had a special status symbol of social prestige and food abundance. All social groups enjoyed the soup. In a rural areas the beef soup was on the table only on Sundays and holidays.
Source: Bogataj, Janez (2014). Od nekdaj jedi so ljubljanske slovele. Ljubljana: Turizem Ljubljana.
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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