Austrian soup with liver dumplings

Traditionally we make meatballs from beef, pork, chicken or lamb. But their Austrian version - Austrian soup, in which meatballs (dumplings) are made from the liver.

1. For broth, peel 1 onion and whole carrots, cut in half and fry in well-roasted vegetable oil until ruddy. Peel the celery root and cut into large pieces. Cut leeks and celery stalks.

2. Put the beef and all the vegetables in a large saucepan. Pour 2 liters of cold water. Put the stems of parsley. Bring to a boil, remove the foam, add salt, juniper, black pepper and nutmeg, simmer for 2.5 hours at minimum heat.

Z. For the dumplings, cut the bread into cubes, fill with milk. Finely chop the leaves of parsley. Cut the remaining onions into small cubes, fry in butter without changing the color, 5 min. Mix the bread and onions, pour in the milk, add the eggs and parsley, as follows, mix with your hands.

4. Grind the liver in a blender or rotate it through a meat grinder. Add the minced meat to the bread and onion mass. Salt, pepper and mix again. Tighten with a film and place in the refrigerator for 30 minutes.

5. Put a large pot of water on a strong fire, bring to a boil. Wet your hands with water, form minced dumplings the size of a walnut and put on a board, sprinkled with breadcrumbs. Lower the ready-made dumplings into boiling water, reduce the fire to a minimum and cook for 10 minutes. Put ready-made dumplings on a dish.

6. Preheat the oil in a deep-frying pan to 180 ° C. Dip the dried dumplings in butter and fry until golden, about 20 seconds. Place on paper towels. Strain the boiled broth, pour into plates, place in each few dumplings and a little chopped greens and serve.

After making soup for all fans of the second course, to finally saturate and make up the energy balance, you can prepare French fries, but cook it in small quantities, otherwise you can feel the heaviness in the stomach. Well, you can prepare a dessert for everyone known and popular in the people dish - Raffaello sweets, absolutely do not need to buy them in the store and spend additional funds when the simplest and right decision is to cook them yourself. On all the ingredients will take half the funds, this is exactly the right approach.

That's all, a full table of three delicious dishes is ready, enjoy. And now a little about Austria.

In Austria, there are two most popular soups: goulash and this Austrian soup with dumplings from the liver. It is prepared literally in every house - as in Russia borsch. And each family has its own special recipe or the secret of cooking. Some do not recognize in bread dumplings and make them 98% consisting of liver. Others add minced garlic and herbs (oregano, thyme, marjoram) to mince. Some serve only pure, clear as a tear broth and dumplings, nothing to season and strew; Others, when filing, spread the vegetables in the bowl, which were cooked in this broth. This is a pretty nice option - most often vegetables then cook whole, and then do not even cut, and break into pieces, as if emphasizing that this is a home, "village" option. But the meat from the broth is always used for other dishes.