Double beef broth with liver dumpling
"I got liver dumplings from my grandmother. We are a big family and rather than making a hundred small dumplings, it's better to make one big one for everyone," Martin Jiskra, chef of the U Jiskrů inn in Kbelnice near Strakonice, tells us.
Ingredients · Servings For 4 people
- 4 egg whites
- 200 g minced beef
- 1 onion
- 80 g celery
- 1 piece carrot
- 1 l beef broth
- 4 sprigs parsley
- 4 sprigs thyme
- 5 whole peppercorns
- 1 bay leaf
- 300 g beef liver
- 2 tbsp lard
- 1 onion
- 1 pinch salt
- 1 pinch pepper
- 3 pieces of buns
- 2 eggs
- 1 pinch nutmeg
- 1 pinch marjoram (rubbed)
- 50 g breadcrumbs
- 5 sprigs parsley
Method · 2 h 48 min
- Beat the egg whites in a bowl lightly but not until stiff. Mix the minced meat with the chopped and grated vegetables and gently fold in the egg whites. Add the meat and vegetable egg white mixture to the broth, add the parsley stalks (leave the leaves aside for sprinkling) and the spices, stir and bring to a gentle boil. Simmer over low heat for 1.5 hours, do not stir during cooking. Then strain the broth first coarsely, then through a colander lined with cheesecloth or a folded clean towel. Repeat as necessary until it is clear.
- For the dumplings, finely grind the liver. Fry the onion in lard until transparent and add pepper. Mix the buns with the eggs, spices, breadcrumbs, chopped parsley and ground liver. Add salt and test whether the mixture is salty enough. Shape 4 balls with your hands and let them rest in the cold for at least 30 minutes.
- Return the finished strained broth to the pot and bring to a boil. Add the dumplings to the broth and cook for about 18 minutes until they are cooked through. Add the vegetables from cooking the first broth. (see Something extra).
- Divide the dumplings among plates and pour over the broth and sprinkle with parsley. SOMETHING EXTRA At the Zájezdní hostinc u Jiskrů, the first broth is prepared from scraps of meat and bones previously roasted in the oven (approximately 1 kg of meat and bones per 2 liters of water) and whole, cleaned root vegetables. Sometimes they also add marrow bones. The broth is cooked all day at a slow boil. After the broth is drained, the vegetables are not thrown away, but are chopped when cool and allowed to warm up in the soup before serving.