Liver Dumpling Soup

For the liver dumpling soup, cut the rolls into very narrow slices – dumpling bread is already cut.

Sprinkle the slices with 1/2 tsp salt, pour the lukewarm milk over them and soak. Remove the skin and tubes from the liver and scrape finely.

Remove the skin from the onion and finely dice it. Heat the oil in a frying pan and fry the onion cubes until translucent, add the parsley.

Mix the onions, the soaked bread, the liver, the egg, the pepper, the marjoram, the lemon peel and 1/2 tsp. salt thoroughly and taste.

Bring plenty of salted water to a boil. With wet hands, form a child’s fist-sized dumpling from the liver mixture and let it steep in the salted water for about 15 minutes with the lid closed.

When the dumpling falls apart, firm the remaining liver mixture with breadcrumbs. Then form the dumplings and cook them. Heat the soup.

Serve the liver dumplings in it and sprinkle with finely chopped chives.

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