Broth with Herb Batter Drops and Liver Dumplings
By chef Gulasch
A strong broth with fluffy dribble batter and liver dumplings. A hearty soup that warms you up.
- 14 min
- total
- Easy
- level
4 min prep · 10 min cook
What you will need
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Liver dumplings 50 g -
Chicken bouillon 0.5 pcs -
Semi-coarsed flour 7.5 g -
Eggs 0.25 pcs
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Celeriac 50 g -
Carrot 0.25 pcs -
Parsley 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🍲✨
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Cut the carrot. Peel the carrot and cut it into small cubes.
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Cut the celery. Clean the celery and cut it into small cubes.
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Chop the parsley. Rinse the parsley and chop it finely.
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Saute the vegetables. Saute the root vegetables in a saucepan over medium heat for about 3 minutes, until they begin to turn lightly golden and become sweeter.
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Add the broth and dumplings. Pour in the broth (or stock dissolved in water), add the liver dumplings, and simmer over low heat for about 5-7 minutes.
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Prepare the batter for dribbling. Meanwhile, prepare the batter for dribbling by mixing the egg, flour, and half of the chopped parsley into a smooth mixture.
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Dribble in the batter. Dribble the batter into the soup and simmer over low heat for about 2 more minutes.
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Serve. Stir the remaining parsley into the soup and serve 🍽️✨
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