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Liewerkniddelen
Liver Dumpling Soup
A traditional Luxembourgish soup featuring tender liver dumplings simmered in a rich, savory broth. This hearty dish is a comforting staple, often prepared with a mix of veal or beef liver, stale bread, and aromatic herbs.
๐ง ์ฌ๋ฃ
- 500 g Veal or beef liver(cut into small pieces, membranes and veins removed)
- 3 cups Stale sourdough bread(cut or torn into small pieces)
- 250 ml Milk(warm, plus extra if needed)
- 1 large Onion(finely chopped)
- 1 tbsp Butter
- 1 large Egg
- 3 tbsp Fresh parsley(minced)
- 0.5 tsp Dried marjoram
- 0.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 pinch Nutmeg(optional)
- 2 quarts Beef broth
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
The night before, prepare the liver dumpling mixture. Sautรฉ the chopped onion in butter until softened. In a large bowl, moisten the bread pieces with warm milk until damp but not soaking. Let sit for 1-2 hours to absorb. Knead the bread until crumbly. Drain any excess milk.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the bread is evenly moistened and not soggy. - 2
In a food processor, pulse the onion and parsley until finely minced. Add the liver pieces, egg, salt, pepper, and marjoram. Pulse until smooth. Add the moistened bread and pulse until combined. The mixture should be loose but not runny. Cover and refrigerate overnight.
๐ก ์ ๋ฌธ๊ฐ ํ: If not using a food processor, finely mince the liver and onion by hand. - 3
Bring the beef broth to a boil in a large pot. Reduce heat to a simmer. Using wet spoons, shape small, plum-sized dumplings from the chilled liver mixture and carefully drop them into the simmering broth.
๐ก ์ ๋ฌธ๊ฐ ํ: Wet spoons help prevent the mixture from sticking. - 4
Simmer the dumplings for about 25-30 minutes, or until they float to the surface and are cooked through. Remove dumplings with a slotted spoon.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pot; cook in batches if necessary. - 5
Serve the Liewerkniddelen hot in the broth, garnished with fresh parsley if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe dumplings can be made ahead of time and stored in the refrigerator for up to 24 hours.
- โIf the mixture seems too wet, add a few more breadcrumbs.
- โFor a smoother texture, use veal liver.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with sauerkraut and fried onions.
- Add a pinch of nutmeg to the dumpling mixture for extra flavor.