Leberknödelsuppe: Liver dumpling soup with vegetables and herbs
Based on the text provided, it seems to be a cooking video discussing a traditional German recipe involving liver dumplings, sauerkraut, and bacon. Unfortunately, the dialogue doesn't provide specific measurements or a clear step-by-step recipe. However, I can use the dialogue as inspiration to create a new recipe.
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Introduction:
Embark on a culinary journey to the heart of Germany with this comforting recipe for Liver Dumplings (Leberknödel), served with tangy sauerkraut and crispy speck. This dish, inspired by a video from CALLEkocht - Grandma's Recipes on YouTube, brings the warm and rich flavors of traditional German cuisine to your kitchen.
Ingredients:
For the Liver Dumplings:
- 400g calf liver, finely minced
- 400g pork neck, finely minced
- 100g breadcrumbs
- 1 large onion, finely diced
- 2-3 whole eggs
- 1 tsp marjoram, dried
- Salt, to taste
- Pepper, to taste
- Beef broth, for poaching
For the Garnish:
- Additional onion, diced
- 100g smoked speck or bacon, diced
- Fresh marjoram, for garnish
For the Sauerkraut:
- 500g sauerkraut, drained
- 1 apple, sliced (optional)
- 1 bay leaf (optional)
Equipment:
- Large mixing bowl
- Cutting board and knife
- Large pot for poaching
- Frying pan
- Slotted spoon
Instructions:
1. Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes
2. In a large mixing bowl, combine the minced liver, pork neck, and diced onion. Mix in the eggs, breadcrumbs, dried marjoram, and season with salt and pepper. Knead the mixture with your hands until well combined and a firm mass forms.
3. Shape the mixture into dumplings, roughly the size of a golf ball. Set aside.
4. In a large pot, bring the beef broth to a gentle simmer. Carefully place the liver dumplings into the broth and poach for about 10-12 minutes or until they are cooked through but not falling apart.
5. While the dumplings are cooking, prepare the garnish by frying the additional diced onion and diced speck in a pan until the onion is translucent and the speck is crispy.
6. If you're adding more flavor to your sauerkraut, heat it in a separate pot with sliced apple and a bay leaf.
7. Once the dumplings are cooked, remove them with a slotted spoon and drain on paper towels.
8. To serve, place a portion of the sauerkraut on each plate and top with two liver dumplings. Garnish with the crispy onion and speck mixture and a sprinkle of fresh marjoram.
9. Serve with boiled potatoes or a slice of crusty bread if desired. Enjoy your hearty traditional German meal!
Servings: 4-6
Cooking Tips:
- If calf liver is not available, you can substitute it with chicken or pork liver.
- Make sure the poaching broth is only at a slight simmer to avoid breaking apart the dumplings.
- Adjust the thickness of the dumplings by adding more or fewer breadcrumbs to the liver mixture.
Recipe by CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
#chatgpt #germancuisine #liver #traditional
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
Leberknödelsuppe: Liver dumpling soup with vegetables and herbs
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