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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Liver Dumpling Soup (Leberknödelsuppe)

by Barbara Schaeffer, 28 Nov 2012

Comment:  Recipe from Sophie Schaeffer from Deronje and Karavokvo Serbia who survived Gakavo.
When I tell people about this recipe they say “UGG;” when they taste it they say, “Yum.”

  • Beef liver

  • Egg

  • Onions, finely chopped

  • Garlic

  • Parsley

  • Flour

  • Bread crumbs

  • Chicken broth

I make this in a blender.  Put about one cup of liver and one egg in the blender and blend until it forms a liquid. 

In a bowl, pour in the egg-liver mixture.  Add finely chopped onion, garlic, parsley, flour and bread crumbs to form a noodle-like dough.

Bring a clear chicken broth to a boil and drop teaspoon-size pieces of the prepared mixture into the broth and cook about three minutes.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 28 Nov 2012]


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Last Updated: 25 Jul 2014

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