Beef Broth with Dumplings

Name: Beef Broth with Dumplings (Hovězí vývar s játrovými knedlíčky/Hovädzí vývar s pečenovými knedlíčky)
Cuisine: Slovakian
Ingredients: 500 g/1¼ lb beef shin or leg (shank); 500 g/1¼ lb beef shin or leg (shank); 500 g/1¼ lb beef shin or leg (shank); 1 onion, unpeeled, ends cut off; 1 bay leaf; 8 whole peppercorns; 2 carrots, tops removed; 1 celery stick; 1-2 parsley stalks; 150 g/5 oz extra-fine noodles (optional); parsley, to garnish; 400 g/14 oz beef or pork liver; 400 g/14 oz beef or pork liver; 15 ml/1 tbsp fresh chopped marjoram; 30 ml/2 tbsp butter; 1 egg; ½ garlic clove, peeled and crushed; 3-4 parsley sprigs, leaves chopped; salt and ground black pepper; salt and ground black pepper; 200 g/7 oz dry breadcrumbs

Hovězí vývar s játrovými knedlíčky/Hovädzí vývar s pečenovými knedlíčky

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This rich broth would traditionally be made from bones, and when meat was used the soup would be served with the main dish. Here, liver dumplings are served with the soup.

Ingredients

500 g/1¼ lb beef shin or leg (shank)
1 onion

Europe
Slovakia
Czech Republic
Soup
Lunch
Side dish
Eastern Europe

Method

Put the beef into a large pan or pressure cooker with 2.5 litres/4¼ pints of water. Add the onion, salt, garlic, bay leaf, peppercorns, carrots, celery and parsley. Cook for 4-5 hours in a pan, or for 2 hours in a pressure cooker, until the meat is tender. You may need to top up the water in the pan – there should be enough to cover the meat.
Mince (grind) or s