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.
- Liver (chicken, pork, beef – any would do, I usually use pork liver)
- Milled chia seeds ( or Bread Crumbs, as used in original recipe – if you don’t mind carbohydrates)
- Ground pepper
- 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)
- Cut or shred carrot, onion & parsley root
- Heat/melt butter/lard/oil, add shredded vegetable & stir for a while (till it gets golden)
- Add broth/water+broth cubes ( and the optional peas) into the pot and let it boil for 10 minutes
- In the meantime, prepare liver dumplings:
- Clean the liver (I always take off the big veins & membranes), then shred ( I use blender)
- add crushed garlic, egg/s and spices and thicken with milled chia seeds.
- Set it aside for few minutes so that chia can do it’s magic
- 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
- 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)
- 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)
- While serving season the soup with parsley leaves
- Enjoy your hearthy, tasty & lowcarb soup