Monday, October 25, 2010

Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consomm√© or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save some time. Also consider doubling the recipe for some meals later in the season.

Bohemian Beef Liver Dumpling Soup

Soup Ingredients

2 cans (14.5 ounce cans) Beef Broth
1 lb Chuck roast or soup bone with meat, trimmed of fat
1 medium onion, chopped
2 carrots, peeled
1 stalk of Celery
1 clove garlic, minced


1 lb of beef or calf liver (Veins removed and ground fine).
1 cup breadcrumbs (ground up Saltines).
½ cup flour
1 egg
1 teaspoon chopped parsley
Salt, pepper, marjoram – to taste
Milk – To moisten dumpling dough

1. Place beef and vegetables in stock pot or dutch oven and cover with beef broth and four cups of water.
2. Cook until beef and vegetables become tender.
3. Remove beef and vegetables from stock pot and set aside; keep remaining liquid simmering over low heat.
4. Prepare liver dumplings by combining ground liver, breadcrumbs, flour, egg, parsley and seasonings into a bowl. Add enough milk (if necessary) to allow a moist enough consistency to shape.
5. Form dumplings into miniature meat balls (just smaller than golf ball)
6. Return soup in stock pot to a boil.
7. Reduce heat to simmer and place dumplings into pot and partially cover for about fifteen minutes.
8. Meanwhile chop up remaining reserved carrots and celery and shred reserved chuck steak.
9. Return meat and vegetables (celery and carrots) to soup to warm up, adding additional salt and pepper if necessary.
10. Serve

1 comment:

Tillsonburgarian said...

I don't see any mention of very fine egg noodles in soup. Back in Northern Bohemia (Usti nad Labem) it was absolutely essential. But yeah, it is my favorite and I will post my own version on my blog.