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Post by Keith De Paul - KDP on Jan 16, 2015 10:40:00 GMT -5
Post new pics here!
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Post by hockeynut on Jan 17, 2015 6:53:46 GMT -5
Yep Caldo de res you said post pics here thought i would share... Btw it was really good Attachments:
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Post by camros on Jan 20, 2015 22:35:56 GMT -5
Wow Im sure the caldo de res taste really good right.
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Post by hockeynut on Jan 21, 2015 20:48:23 GMT -5
Suppe ist sehr gut
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Post by mrmikaelericsson on Jan 23, 2015 13:23:30 GMT -5
Ich mag Leberknödelsuppe sehr viel
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Post by hockeynut on Jan 23, 2015 23:05:13 GMT -5
Hmmm liver soup?? Liver is good with grilled onions
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Post by mrmikaelericsson on Jan 24, 2015 3:26:24 GMT -5
Leberknödelsuppe (Liver Dumpling Soup)
1/2 lb Calf's or Beef Liver, finely ground 1/2 lb Ground Veal or Beef 3 day-old Bread Rolls 1 cups Milk 1 small Onion, finely chopped 1 tablespoon Butter 3 teaspoons Chopped Parsley 1 Egg Bread Crumbs Flour Salt and Pepper Marjoram Beef Broth
Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.
In a frying pan, melt butter. Cook onions in the butter until transparent.
Add onions to the bread cubes, along with the parsley and egg. Add ground liver and ground veal or beef. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.
Form ball-shaped dumplings.
In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth.
To serve, pour some broth into 4 soup bowls. Add two dumplings to each bowl. Sprinkle some freshly chopped parsley over the dumplings for decoration. Serve immediately.
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