In Chicago right now, you can feel the crispness in the air as fall arrives. It teases with some sharp rays of sun, but it’s undeniable Autumn is here.With the turn of season, energy may lag, and colds are common. Soups are craved more to cure what ails us. One of favorite soups in the world is a Leberknödel (liver dumpling )soup. I first had Leberknödel soup in Vienna, Austria and always order it at any German type of restaurant we go to. I love the comfort of a rich dumpling swimming in a crystal clear  flavorful soup. There really is nothing more perfect. While many people don’t like liver, I have never met anyone who doesn’t love Leberknödel , when given a try. To make the flavor milder, soak the liver in milk before prep, and it may be more agreeable to you. Regardless liver ( chicken , pork, or beef) is chock full or nutrition and iron, not to mention inexpensive. Because the liver is ground, is the reason I think many people love this soup as opposed to a big chunk of liver . Texture, as well as presentation is paramount in food.

Dumplings can be tricky, so patience is required. There are many techniques for them and the German people ,especially the Bavarians, have quite a repertoire of them. Traditionally Leberknödelsuppe is served in a clear beef consomme. Or the dumpling can be served on the side with sauerkraut. Certain Someone likes to take leftover potato dumplings, slice  and fry them, which would be amazing with these Leberknödel  as well. I researched several variations for  Leberknödel , and added my own twist. The mixture is very loose, and rather than fortify them with more bread crumbs , I used the more durable semolina to add texture along with the egg, ground liver,fried onions,  and soaked bread rolls. I keep a bag of chicken carcass and odd and ends in the freezer which I decided to use for my soup base along with root vegetables. A rich broth was formed. I added my favorite dried Polish Mushrooms to the soup with the  soaking water. All to simmer some more, strain, degrease, and then clarify with a raft of egg whites and shells ( another method is to use the egg whites shells, lean ground meat , mirepoix, and tomatoes) to remove any impurities and render a beautiful  crystal clear broth. The color is deepened because of the woodsy forest mushrooms.

Leberknödel (Liver Dumplings) with Chicken and Forest Mushroom Soup

 

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Liver dumpling soup

Author: Coco Cooks

Recipe type: soup

Ingredients

• Assorted chicken pieces of your choice ( or leftover carcass, and other parts of chicken )
• 1 red onion
• a few stalks of celery
• 4 carrots chopped
• Approx 12 cups of water
• 3-4 egg whites and shell
• salt and pepper
• Dumplings
• 1 2oz pack of dried Polish Forest mushrooms
• 4-5 stale kaiser rolls or other type of old bread
• 1 cup of milk
• 1 red onion minced
• 2 tablespoons butter
• 2 tablespoons parsley chopped
• 1 egg beaten
• grate of fresh nutmeg
• 1 teaspoon baking powder
• 1 piece of raw liver (3/4 to ½ lb)( and milk for soaking optional)
• 1 cup or more of semolina as needed depending on moisture of dumpling mixture.
• salt and pepper to taste

Instructions

1. To make the soup /consomme...
2. Roast the chicken and root vegetables at 375 F until golden.Use a pan that can transfer to the range for additional cooking.
3. Soak the dried mushrooms in hot water and let sit covered while chicken is roasting.
4. Add water , salt and pepper,mushrooms and soaking liquid,and continue to simmer for approximate 2 hours. Adjust seasoning if necessary.
5. Strain off solids and reserve to cool. You may pour in the refrigerator to allow the grease to congeal and later skim off.
6. Add the strained broth to a stock pan.
7. Mix in egg whites and shells. Bring to a boil and reduce to a low simmer. The egg whites and shells form a raft that will form at the top and capture all the impurities and solids that were not strained out .Do not disturb or stir the raft , but continue to simmer for about 30 minutes more.
8. Carefully strain the soup, raft and shells into a fine sieve lined double with cheesecloth. You should have a very clear broth. Set aside.
9. To make the dumplings...
10. Soak liver in milk if desired for at least 30 minutes if desired to make taste milder.
11. Soak the torn apart bread rolls in the milk.
12. In a separate bowl grind the raw beef liver in grinder, food processor, or with an immersion blender. Remove any connective tissue.
13. Wring out any excess milk from the soaked bread .
14. Add the ground liver, beaten egg, baking powder, grate of nutmeg, salt and pepper to taste.
15. At this point determine of the mixture needs more bulk and gradually add semolina to form a consistency that can loosely hold its shape in a ball once formed with with or oiled hands. You don't want the mixture too dry, but wet enough to hold its shape.
16. Carefully shape dumpling , no larger than a walnut as they will expand in the water.
17. Drop the dumpling carefully into salted boiling water. You may want to test one to see if they hold its shape while cooking.
18. Add to clear hot soup and serve.

Notes

Makes approximately 25-28 dumplings. Soup quantity varies according to how much broth you yield from ingredients used.

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