Broth with Liver Dumplings

6 SERVINGS

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INGREDIENTS

500 g of beef
250 g of carrots
250 g of bones
250 g of parsley root
120 g of celery
100 g of leek
Fresh thyme
1 tablespoon of vinegar
1 teaspoon of salt
1.5 - 2 liters of water

INGREDIENTS FOR DUMPLINGS

1 egg
2 cloves of garlic
½ teaspoon of salt
½ teaspoon of pepper
1 teaspoon of marjoram
50 g of oats
250 g of poultry liver

INSTRUCTIONS

1
Place the beef, bones, and water in a pot. Add salt and vinegar. If you have a slow cooker, cook on low for about 14 hours. If you only have a regular pot, simmer the broth on low for about 5 hours. Peel the vegetables and add them along with the thyme to the broth 2 hours before the end of cooking.
2
Place the liver in a tall container, add the egg, pressed garlic, salt, and pepper, and blend with a hand blender until smooth. Then mix in the marjoram and oats ground into flour. Wait 30 minutes. The finished mixture should be semi-liquid. Place it into the boiling broth using two spoons or through a spaetzle maker.

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