Vegetable Soup with Liver Dumplings

A tasty and hearty vegetable soup with a twist, this dish will pleasantly fill and warm you. The liver dumplings will be enjoyed even by those who usually turn up their noses at liver, and the soup can be prepared for lunch or dinner.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Liver dumplings

  • pieces Oil, vegetable oil, canola

  • 0.5 piece Onion, raw

  • 4 pieces Meat, chicken, liver

  • 1 slice Bread, wheat

  • pieces Milk, whole milk

  • 1 piece Egg, fresh

  • 1 spoon Parsley, fresh

  • pieces Salt, table

  • 4 spoon Breadcrumbs, dried

  • 1 spoon Oil, plant, sunflower

  • 0.5 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Parsley, fresh

  • 1 cup Cauliflower, fresh

  • 1 piece Potatoes, white

  • 1 spoon Parsley, fresh

  • 800 ml Soup base, chicken, cube

  • pieces Pasta, noodles, fresh

Steps

  1. Carefully clean and wash the vegetables. Cut the carrots, potatoes, and parsley root into pieces of any size. Peel the onion and finely chop it.

  2. Sauté the onion needed for the liver dumplings in a bit of oil until it becomes translucent. Remove from heat and let it cool.

  3. Place a larger pot on the stove and heat a tablespoon of oil. Add the remaining onion and sauté until translucent. Add the chopped potatoes and carrots to the pot. Pour in the broth and bring the soup to a boil. Simmer gently until the vegetables are halfway cooked, then add the cauliflower, half of the chopped parsley, and the parsley root (you can also add any other vegetables you have on hand). For a richer color, you can add a pinch of saffron, and to enhance the flavor, use any spices you like in one-pot dishes (marjoram, thyme, ground pepper, savory, etc.).

  4. Let the soup cook over medium heat, and in the meantime, prepare the dumpling mixture. Clean the chicken livers and finely grind them using a hand blender. You can also use an electric chopper.

  5. Soak a slice of bread in water or milk, then squeeze it out and mix it with the ground liver, a beaten egg, the sautéed onion, and the remaining chopped parsley. Season with salt and pepper, and add enough breadcrumbs to form a medium-thick mixture that can be shaped into small balls.

  6. Wet your hands and shape the mixture into small balls, which you then add to the gently simmering soup. Instead of balls, you can also make spoonfuls, using a small spoon to scoop the mixture. Let the dumplings cook for 10 minutes.

  7. Meanwhile, cook the pasta in lightly salted water, drain it, and mix it into the soup at the very end. You can also cook the pasta directly in the soup, but it will make the soup more cloudy.

  8. Serve the prepared soup in deep bowls or soup cups and enjoy.

Nutrition Information (Per 100g)

  • Calories: 148.79 kcal
  • Fat: 2.5 g
    • Saturated Fat: 0.4 g
  • Carbohydrates: 25.43 g
    • Sugars: 1.71 g
  • Protein: 3.16 g
  • Fiber: 0.92 g