Monthly Archives: August 2014

Liver dumpling soup with shirataki noodles

 

I’m really proud on this “invention” of mine – I love soups of all kinds and specially the “unhealthy” ones, with dumplings, noodles and the creamy ones.

Liver dumpling soup is traditional Czech/Austrian soup, and it’s kinda cool, that while I’m writing this recipe, I’m siting at Cafe Kortschak in Kitzbühel, Austria.

But back to the recipe.

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You’ll need:

For dumplings:

  • Liver (chicken, pork, beef – any would do, I usually use pork liver)
  • Garlic
  • Egg
  • Milled chia seeds ( or Bread Crumbs, as used in original recipe – if you don’t mind carbohydrates)
  • Marjoram
  • Ground pepper
  • Salt

For soup:

  • Carrot ( grated)
  • Onion (cut into small pieces or shredded)
  • Parsley ( root – cut into small pieces or shredded & the leaves as garnish – you can used dried leaves as well)
  • Butter ( or lard or olive oil)
  • Pack of shirataki/konjac angel hair/noodles/spaghetti
  • Broth or broth cubes + water
  • Frozen pea ( not needed)

Cooking instructions:

  1. Cut or shred carrot, onion & parsley root
  2. Heat/melt butter/lard/oil, add shredded vegetable & stir for a while (till it gets golden)
  3. Add broth/water+broth cubes ( and the optional peas) into the pot and let it boil for 10 minutes
  4. In the meantime, prepare liver dumplings:
  5. Clean the liver (I always take off the big veins & membranes), then shred ( I use blender)
  6. add crushed garlic, egg/s and spices and thicken with milled chia seeds.
  7. Set it aside for few minutes so that chia can do it’s magic
  8. In the meantime take the shirataki/konjac noodles, rinse it well under water, cut to soup noodles size and put it in the boiling soup
  9. Scoop the dumpling mixture with spoon, transfer it above the boiling soup and with another spoon throw small bits of the mixture in the soup ( size depends on how big dumplings you want to have)
  10. Let it boil for minute or two, before the dummplings are done ( you can check by cutting one of the dumplings into halves – if the color is even, they are ready)
  11. While serving season the soup with parsley leaves
  12. Enjoy your hearthy, tasty & lowcarb soup :)