Liver Dumpling Soup – (Májgaluskaleves)

Liver Dumpling Soup  -  (Májgaluskaleves)
One serving: 1263 kJ/302 kcal
1 red onion, 2 fat carrots, 2 parsnips, 3 tablespoons of oil, 1 bunch of parsley, 1 bouillon cube or 1 teaspoon salt, 1/2 teaspoon ground cherry pepper
for the liver dumplings:
2 bread rolls, milk to soak the rolls, 6 oz liver, 2 eggs, 1/2 head of red onion, 1 tablespoon oil, 1/2 bunch of parsley, salt, ground black pepper, marjoram, 1 heaping tablespoon flour

Peel the onion, the carrots and the parsnips, chop the onions finely, the others into small cubes or oblongs. Sauté the onions on hot oil, add the vegetables, stir-fry for
a few minutes. Add the finely chopped parsley and 1 1/2 quarts of water, crush in the consommé cubes and cook until tender. In the meantime soak the rolls in milk, squeeze and mince it together with the liver cut into pieces. Put the liver into the mincer first, then the rolls to avoid wasting the liver. To get the entire roll out of the mincer, push it down with a bit of stale bread. Mix in the eggs. Mince the other onion, sauté with the finely chopped parsley in hot oil, then add to the liver paste. Spice with salt, black pepper and marjoram, mix in the flour. Dip a teaspoon into the boiling soup and use it to form small oblong dumplings of the liver paste. Drop half of them one by one into the boiling soup and cook them until they rise to the surface. Cook the other half of the liver in lightly salted, boiling water, let it cool. It freezes well for later use. Boil the soup for another 3 minutes. Add salt to taste if needed, then add the cherry pepper.

Preparation time: 1 hour
One serving: 1263 kJ/302 kcal