Preparation
- Pour the lukewarm milk over the bread cubes, leave to soak briefly and then squeeze out well.
- Melt the butter in a pan and sweat the onion and garlic until translucent, then leave to cool.
- Mix the liver, squeezed bread, onion mixture, parsley, egg, salt, marjoram, pepper and nutmeg thoroughly. Leave the mixture to rest for at least 20 minutes.
- Heat the salted water in a large pot to about 80 °C; it must not boil vigorously. Shape a test dumpling and poach it to check seasoning and firmness; if the mixture is too soft, work in breadcrumbs.
- With damp hands shape about 8 dumplings and lower them into the hot water. Poach for 10 to 15 minutes; once they float to the top, poach for another 10 minutes.
- Lift the dumplings out with a slotted spoon, drain and serve in the hot beef broth.
Drink with it
Pale lager · excellent match
Helles or Märzen, freshly tapped
The standard with liver dumpling soup in Bavarian and Austrian inns: malt carries liver and marjoram, and the carbonation refreshes after the strong beef broth.
Pils or Helles: What's the Difference?Dark beer · good match
Dark lager
Roasted malt and mild sweetness stand up to the iron-rich tone of the liver.
Which beer goes with food? More than just pils with barbecueWhite wine · good match
Grüner Veltliner, dry
Peppery spice suits marjoram and nutmeg, and the acidity keeps the soup light.
Which wine pairs with food? A simple approach to choosingHerbal liqueur · good match
Herbal liqueur or amaro as a digestif, neat and chilled
Herbal spice and bitter compounds pick up the marjoram; after a light dumpling soup, though, it is more habit than necessity.
What is Amaro? Understanding Italian bitter liqueurs