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Traditional liver dumpling soup, served with vegetables and parsley.
Traditional soup featuring soft liver dumplings and root vegetables.

Hungarian liver dumpling soup

Author: Flavelo
Recipes Soups

Liver dumpling soup is an elegant opening to Sunday lunches. Many fear liver, but in this form, loosened with bread rolls and scented with spices (marjoram, pepper), the distinct taste of liver is tamed. A good liver dumpling is not hard like a stone, nor does it fall apart: it is trembling and light. The secret lies in scraping the liver (or mincing very finely) and resting the dough.

🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 290 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Chopping board, knife (or food processor for the liver)
  • Pot for the soup
  • Two tablespoons for shaping

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk (if prepared with butter)

Instructions

1 ✓

Scrape the liver with a knife, or purée completely smooth in a food processor.

Tip: Remove membranes, as they do not cook soft.
2 ✓

Sauté the finely chopped onion in the fat, add the crushed garlic, then cool.

Tip: Fried onion gives a sweeter taste to the dumpling than raw.
3 ✓

Mix the liver, squeezed bread roll, egg, fried onion, marjoram, salt, and pepper.

Tip: The bread roll loosens the structure.
4 ✓

Add enough breadcrumbs to get a soft but shapeable mass. LET STAND for 15 minutes!

Tip: Resting is critical: the crumbs absorb moisture, and the mass thickens. If you cook immediately, it may fall apart.
5 ✓

Meanwhile, boil the stock with the sliced vegetables and cook the vegetables until semi-soft.

Tip: The dumplings need 10-15 minutes, in which time the vegetables will also finish cooking.
6 ✓

Dip two spoons into the hot soup, and shape dumplings into the simmering soup. Cook on low heat for approx. 10-15 minutes.

Tip: Do not let the water boil vigorously, as it breaks the dumplings. Once they rise to the top, cut one in half to test.
7 ✓

Sprinkle with fresh parsley and serve with dumplings.

Tip: Best when hot.

Recipe FAQ

Why did the dumpling become hard?
You put too much flour or breadcrumbs in, or boiled it too long. The dumpling should be soft when raw.
It fell apart in the soup, what is wrong?
The dough was too soft, or the soup was boiling too strongly. Always do a test with a single piece! If it falls apart, add a little more crumbs.

Ingredients

  • 250 g Chicken liver (cleaned)
  • 1 pc Stale bread roll (soaked in water and squeezed)
  • 1 pc Egg
  • 1 head Onion
  • 1 clove Garlic
  • 3 tbsp Breadcrumbs (as much as it takes)
  • 1 tbsp Lard or butter
  • 1 tsp Marjoram
  • 1.5 litres Meat stock or vegetable stock
  • 2 pcs Carrots
  • 1 pc Parsnip or Parsley Root
  • 1 bunch Parsley
  • 1 pinch Salt, pepper