For 4 Persons
Preparation time: 30 minutes
Cooking time: 30 minutes


  • 200 – 250 g liver
  • 3 rolls (from the previous day)
  • 1/2 ts salt
  • 1/8 l luke-warm milk
  • 25 g pork lard
  • 1 onion
  • 1 egg
  • Pepper
  • Marjoram
  • 2 tbs parsley
  • 3 tbs bread crumbs
  • 1 l beef broth
  • Sliced parsley or chives

Slice the rolls and put them in a bowl. Add salt and pour the milk over the sliced rolls.
Let it rest until the slices are soft.
Chop the onion into small pieces.

Put the lard into a frying pan, heat it and brown the chopped onion.
Add the liver and then combine it with the roll slices. Mix it properly. Add pepper, majoram, parsley,
salt, egg, bread crumbs and knead it into a dough. With damped hands, make some dumplings.
Broil the beef broth and let it rest on low heat. Add the dumplings and cook the soup for about 20 minutes.

Serve the soup warm with pretzels and garnish it with sliced parsley or chives.

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