soak rolls
soak rolls in water
Liver dumpling soup
150g
liver
5dag
milt
1
roll
1
egg
1
onion
2 tablespoons of
oil
parsley
1 coffeespoon
salt
1 pinch
pepper
1 tablespoon of
marjoram
100g
1 piece
energy
870 kJ
487 kJ
207 kcal
116 kcal
fat
7.9 g
4.4 g
saturated_fat
1.7 g
0.9 g
carbs
19 g
11 g
sugars
1.8 g
1 g
protein
14 g
7.8 g
salt
1.1 g
0.6 g
Liver dumpling soup
description & times
Liver dumpling soup is a traditional dish originating from the Central-European area. A lot of fans love its hefty and filling taste.
cut onion finely
pare and finely cut onion
roast onion in pan
heat up oil in pan
roast finely cut onion therein
attempt to form first dumpling and put it in
heat up salt water
attempt to form first dumpling and put it in
cook dumplings in salt water
Form small dumplings and put them in boiling water
Important: Dumplings get bigger while cooking
Reduce temperature - water should not cook too strongly
Tip: Close lid of pot - this way dumplings get fluffier!
If dumplings swim on top then they are done and one can sieve them with dumpling scoop.
Serve in a hot, bright soup
Hint: If dumplings are cooked in soup, then soup gets cloudy.
Liverdumplingssoup
Serve the liverdumplings in hot soup.
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