Beef Broth with Liver Dumplings and Homemade Noodles
A hearty beef broth is at its best with homemade noodles and delicate liver dumplings. The clear broth, aromatic vegetables and savoury dumplings make it a festive soup that warms and satisfies. It takes a little more time, but the result is well worth it.
Prep: 1 h 30 min
Cook: 3 h 10 min
Servings: 8
Energy: 1262 kcal per serving
Method
01.
Wash the meat in cold water, cut it into larger pieces, put it in a pot and pour over about 3.5 litres of cold water. Bring it slowly to the boil, and once foam forms on the surface and creates a thin layer, skim it off with a spoon so the broth stays clear. Reduce the heat to minimum, add salt, pepper, the halved onion with its skin and half of the lovage and parsley, and continue to simmer gently.
02.
Meanwhile, clean the vegetables and mushrooms, cut them into thin slices and fry them in a large, deeper pan in heated lard. Add the trimmed liver cut into strips and sauté it on all sides for about 3–5 minutes. Drain the fat from the pan, add the contents to the pot with the broth and simmer over a very low heat for 2–3 hours.
03.
Remove the cooked meat and liver, cut them into pieces, skim the fat from the broth and strain it through a fine sieve. Add the noodles and dumplings, and if you like, also the sliced vegetables from the broth. Heat through and serve garnished with chives, the remaining parsley and lovage.
04.
Cook the dumplings and noodles separately to keep the broth clear. Store them in the fridge covered with cling film and add them to the soup only when serving.
05.
For the homemade noodles, pile the flour on a work surface, make a well in the centre and crack the egg into it. First with a knife and then with your fingers, work into a firm, non-sticky dough. Leave it to rest for half an hour.
06.
Divide the dough into thirds and roll it out on a lightly floured surface into very thin sheets. Place them on a clean tea towel, let them dry for a while and then cut them into strips about 4–5 cm wide. Stack the strips and cut thin noodles across. Leave them to dry on a clean tea towel.
07.
Before serving, cook them in salted water for 3–4 minutes, drain, rinse with cold water and add to the soup.
08.
For the liver dumplings, mince or blend the trimmed liver finely in a few pulses. In a pan, fry the onion in butter until soft. Mix the liver with the squeezed and moistened bread, the cooled onion, garlic, egg and herbs. Season with salt and pepper. Thicken the mixture with breadcrumbs just enough so the dumplings can be shaped.
09.
Shape the dumplings with wet hands, set them aside and then cook them in salted water for about 5–7 minutes (depending on size).
