Beef Soup With Liver Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds round steak, cut into 1-inch cubes |
1 (14 1/2-ounce) can whole tomatoes, drained and chopped |
1 small onion, quartered |
1 carrot, sliced |
1 stalk celery, cut into 2-inch pieces |
3 whole allspice |
1 1/4 teaspoons salt, divided |
1/2 teaspoon pepper, divided |
1 1/2 quarts water |
1/4 pound beef liver |
12 saltine crackers |
2 eggs, beaten |
1/4 cup plus 2 tablespoons all-purpose flour |
Directions:
1. Combine meat, tomatoes, onion, carrot, celery, allspice, 1 teaspoon salt, 1/4 teaspoon pepper, and water in a small Dutch oven; bring to a boil. Reduce heat to low; cover and simmer 3 hours. Remove from heat; cool.
2. Strain broth, reserving meat and vegetables for other uses, if desired. Cover broth, and refrigerate overnight. Skim off and discard fat; strain broth through several layers of damp cheesecloth. Return broth to Dutch oven, and set aside.
3. Grind liver and crackers together; place in a small mixing bowl. Add eggs, flour, remaining salt, and pepper, mixing until well blended. Bring broth to a boil. Drop liver dumpling mixture by 1/2 teaspoonfuls into boiling broth. Cook 1 minute.
4. Ladle broth and dumplings into warm soup bowls, and serve immediately.
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