Hovězí Vývar s Játrovými Knedlíčky
A comforting and traditional Czech beef broth (hovězí vývar) served with delicate liver dumplings (játrové knedlíčky). The clear, flavorful broth is enhanced by the savory, tender dumplings, making it a perfect starter or a light meal. This dish is a staple in Czech homes, especially during colder months.
🧂 Ingredients
- 1 kg Beef neck bones or soup meat
- 1 medium Large onion, chopped
- 2 large Carrots, peeled
- 1 stalk Celery stalk
- 1 tbsp Tomato paste
- 3 l Water
- 1 tsp Salt(or to taste)
- 5-7 pieces Black pepper, whole peppercorns
- 1 leaf Bay leaf
- 300 g Chicken or beef liver, cleaned and finely ground
- 1 large Large egg
- 1 clove Garlic, minced
- 0.5 tbsp Dried marjoram
- 150 g Breadcrumbs(as needed)
- 20 g Lard or unsalted butter, softened(for dumplings)
- 1 tbsp Fresh parsley, chopped(for garnish)
👨🍳 Instructions
- 1
Make the broth: In a large stockpot, combine beef bones/meat, chopped onion, whole carrots, celery stalk, tomato paste, water, salt, peppercorns, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for at least 2 hours, or until the meat is tender.
💡 Tip: Skim off any foam or impurities that rise to the surface during the first hour of simmering. - 2
Strain the broth: Once the broth has simmered, strain it through a fine-mesh sieve into a clean pot. Discard the solids. You can shred the meat and return it to the broth if desired, or serve it separately.
💡 Tip: For a clearer broth, you can strain it through cheesecloth. - 3
Prepare the liver dumpling mixture: In a bowl, combine the ground liver, egg, minced garlic, marjoram, salt, pepper, and softened lard/butter. Mix well.
💡 Tip: Ensure the liver is very finely ground for smooth dumplings. - 4
Add breadcrumbs to the liver mixture until a firm but pliable dough forms. It should be moldable but not sticky. Let the mixture rest for about 15-30 minutes to allow the breadcrumbs to absorb moisture.
💡 Tip: The amount of breadcrumbs needed can vary; add them gradually. - 5
Shape the dumplings: With clean, damp hands, form the liver mixture into small, walnut-sized balls.
💡 Tip: Damp hands prevent the mixture from sticking. - 6
Cook the dumplings: Bring the strained beef broth back to a gentle simmer (do not boil vigorously). Carefully drop the liver dumplings into the simmering broth, one by one. Cook for about 10-15 minutes, or until they float to the surface and are firm.
💡 Tip: Cooking at a gentle simmer ensures the dumplings cook through without falling apart. - 7
Serve: Ladle the hot broth into bowls and add several liver dumplings to each bowl. Garnish with fresh chopped parsley.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓For a richer flavor, you can add a whole onion, a carrot, and a celery stalk to the broth while it simmers, then remove them before straining.
- ✓If you prefer a very clear broth, avoid stirring it vigorously after straining.
- ✓Liver dumplings can be made ahead of time and stored in the refrigerator for a day or two, or frozen.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked noodles or small pasta shapes to the broth.
- Include shredded cooked meat from the broth in the soup.
- For a different flavor profile, add a pinch of nutmeg to the dumpling mixture.