Best 3 North Croatian Liver Dumplings For Soup Recipes

LIVER DUMPLINGS

Steps:

• Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

CALF'S-LIVER DUMPLINGS WITH CHIANTI ONION SOUP

Steps:

• Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat. Add the onions and garlic and cook, adjusting the heat as needed, until caramelized, 40 to 60 minutes. Add the wine and reduce to a glaze. Meanwhile, fill a piece of cheesecloth with the star anise, cinnamon and juniper and tie into a bundle; add this and the chicken broth to the onions. Simmer about 20 minutes. Remove the spice bundle. Season to taste with salt and pepper and set aside.
• Make the dumplings: In a bowl, soak the bread in the heavy cream. In a medium sauté pan, melt the lard over medium heat. Add the onions, garlic, thyme and sage and cook until the onions are translucent. Add the wine and let it boil off. Let cool.
• Bring a small saucepan of lightly salted water to a simmer. In a food processor, blend the onion mixture, liver, egg yolks and soaked bread until a paste forms. Transfer to a large bowl and stir in the bread crumbs and flour, seasoning with salt and pepper.
• Using 2 soup spoons dipped in cold water, form an oval dumpling of the liver mixture. Test it by dropping the dumpling into the simmering water and cooking for 5 minutes. Lift from the water, slice in half and taste for seasoning and doneness. (It should be barely pink in the middle.)
• Bring the onion soup to a gentle simmer. Continue forming dumplings with the liver mixture. Simmer them in the soup; you may need to do this in batches. Divide the soup among 8 bowls with 4 to 5 dumplings in each, then top with chives and a little olive oil.

NORTH CROATIAN LIVER DUMPLINGS FOR SOUP

Steps:

• Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
• Sauté onion on butter until becomes translucent.
• Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
• Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
• Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
• If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.