Liver Gnocchi Soup

Special features: Beef soup isn’t much trouble, but it does take a couple of hours to finish. Expect about half the cooking time in the Kelomat.

Clean and coarsely chop the carrot, leek and celery. Cut onion in half and brown on cut side in hot skillet or possibly on stovetop. In a large soup pot, add beef, marrow and beef bones, roasted onion and cold water. Add peppercorns. Bring everything together to a boil once and simmer at low temperature for 2-3 hours.

Skim off rising gray foam in between with a skimmer.

Add prepared vegetables, parsley and Maggikraut. Cook for another 30 minutes at low temperature. Season with salt, pepper and a pinch of nutmeg. Remove the beef and use it elsewhere.

Pour the clear soup through a sieve.

For the dumplings, put the liver through a meat grinder.

Finely dice the bacon and fry it. Add minced onions until yellow, then stir in chopped parsley and marjoram, set aside to cool. Mix with breadcrumbs, egg, liver, salt, pepper and nutmeg. Form dumplings from this amount with two teaspoons.

Boil 1/2 liter (for 2 servings) of beef broth, add liver dumplings. Reduce the temperature and let the dumplings simmer for about 10 minutes (do not make them, otherwise they will become hard).

Our tip: Use bacon with a fine, smoky note!

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