Polevka s Jatrovymi Knedlicky

Polevka s Jatrovymi Knedlicky Recipe from Czech Republic | Ingredients: Beef Liver, Eggs, Breadcrumbs, Flour, Butter, Garlic, Lemon Rind, and More

Region / culture: Czech Republic | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 4

Introduction

Polevka s Jatrovymi Knedlicky, also known as Liver Dumpling Soup, is a traditional Czech dish that is hearty and flavorful. The combination of tender liver dumplings in a rich consommé broth makes for a comforting and satisfying meal.

History

Liver dumpling soup has been a staple in Czech cuisine for centuries, with variations of the dish being enjoyed by generations of families. The recipe has been passed down through the years, with each cook adding their own unique twist to the dish.

Ingredients

0.5 lb (227 g) ground beef liver
2 eggs
1 cup dry breadcrumbs
2 tbsp all-purpose flour
2 tbsp butter or beef marrow
1 clove garlic, mashed
0.5 tsp grated fresh lemon rind
0.25 tsp pepper
0.5 tsp salt
1 dash ground marjoram
1 dash ground mace
2 qt (1.89 liter) consommé

How to prepare

In a bowl, combine ground beef liver, butter, garlic, lemon rind, marjoram, and mace.
Beat in the eggs, then add bread crumbs, flour, salt, and pepper.
Allow the mixture to stand at room temperature for approximately 1 hour.
Shape the mixture into small balls, about the size of ping-pong balls.
Bring the consommé to a boil and carefully drop in the liver dumplings.
Cover and simmer for 15 minutes, until the dumplings are firm.

Variations

For a lighter version, you can use chicken liver instead of beef liver.
Add diced vegetables such as carrots, celery, and onions to the consommé for added flavor and nutrition.
Experiment with different herbs and spices to customize the flavor of the liver dumplings.

Cooking Tips & Tricks

Be sure to allow the liver dumpling mixture to rest for at least 1 hour before shaping into balls. This will help the flavors meld together and create a more cohesive texture.

- When dropping the dumplings into the boiling consommé, be careful not to overcrowd the pot. This will ensure that the dumplings cook evenly and maintain their shape.

- For a richer flavor, you can use homemade beef broth instead of consommé.

Serving Suggestions

Serve Polevka s Jatrovymi Knedlicky hot, garnished with fresh parsley and a dollop of sour cream on top. Pair with crusty bread or a side salad for a complete meal.

Cooking Techniques

The key to making tender liver dumplings is to handle the mixture gently and avoid overmixing. Be sure to simmer the dumplings gently in the consommé to prevent them from falling apart.

Ingredient Substitutions

If you are unable to find beef marrow, you can substitute with butter or vegetable oil. You can also use chicken liver instead of beef liver for a milder flavor.

Make Ahead Tips

You can prepare the liver dumpling mixture in advance and refrigerate it until ready to shape and cook. The dumplings can also be frozen for up to 1 month before cooking.

Presentation Ideas

Serve Polevka s Jatrovymi Knedlicky in individual bowls, garnished with a sprig of fresh herbs for a beautiful presentation. You can also serve the soup in a tureen for a family-style meal.

Pairing Recommendations

Polevka s Jatrovymi Knedlicky pairs well with a crisp white wine or a light lager beer. For a non-alcoholic option, try serving with a glass of sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftover Polevka s Jatrovymi Knedlicky can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Polevka s Jatrovymi Knedlicky contains approximately 250 calories.

Carbohydrates

Each serving of Polevka s Jatrovymi Knedlicky contains approximately 15 grams of carbohydrates.

Fats

Each serving of Polevka s Jatrovymi Knedlicky contains approximately 10 grams of fats.

Proteins

Each serving of Polevka s Jatrovymi Knedlicky contains approximately 20 grams of proteins.

Vitamins and minerals

Liver is a good source of iron, vitamin A, and vitamin B12, making this dish a nutritious option for those looking to boost their intake of essential vitamins and minerals.

Alergens

This recipe contains eggs, wheat (breadcrumbs), and may contain dairy (butter), making it unsuitable for those with allergies to these ingredients.

Summary

Polevka s Jatrovymi Knedlicky is a protein-rich dish that is relatively low in carbohydrates and fats. It is a good source of essential vitamins and minerals, making it a nutritious option for a balanced diet.

Summary

Polevka s Jatrovymi Knedlicky is a classic Czech dish that is both comforting and nutritious. The tender liver dumplings in a rich consommé broth make for a satisfying meal that is perfect for a cozy night in. Enjoy this traditional recipe with your family and friends for a taste of Czech cuisine.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Polevka s Jatrovymi Knedlicky. It was a cold winter day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and I always loved spending time with her, learning new recipes and techniques.

On that particular day, Maria was bustling around the kitchen, preparing a traditional Czech meal for us to enjoy. As she chopped vegetables and stirred pots on the stove, I couldn't help but ask her what she was making. She smiled and told me that she was making Polevka s Jatrovymi Knedlicky, a delicious Czech soup with liver dumplings.

I was intrigued by the sound of the dish, as I had never tried anything like it before. Maria noticed my interest and offered to teach me how to make it. She handed me a worn, stained recipe card with the ingredients and instructions written in her neat handwriting. I eagerly read through the recipe, taking in all the details and flavors that would come together to create this comforting soup.

Maria explained that the key to a delicious Polevka s Jatrovymi Knedlicky was in the homemade liver dumplings. She showed me how to prepare the dumplings, mixing ground liver with breadcrumbs, eggs, and seasonings to form small, round shapes. I watched as she dropped the dumplings into the simmering broth, where they floated and cooked to perfection.

While the dumplings were cooking, Maria guided me through the process of making the soup base. She sautéed onions, garlic, and carrots in a large pot until they were soft and fragrant. Then she added beef broth, herbs, and spices, allowing the flavors to meld together into a savory broth that would be the perfect complement to the liver dumplings.

As the soup simmered on the stove, Maria and I chatted about our families, our shared love of cooking, and the memories we had of growing up in Czechoslovakia. She told me stories of her own grandmother, who had passed down many of the recipes that she now cherished and shared with others.

When the soup was finally ready, Maria ladled out steaming bowls for us to enjoy. The aroma of the rich broth and the tender liver dumplings filled the kitchen, making my mouth water in anticipation. I took a spoonful of the soup and savored the flavors, the warmth spreading through me and making me feel cozy and content.

After we had finished our meal, Maria urged me to write down the recipe for Polevka s Jatrovymi Knedlicky so that I could make it for my own family and friends. I knew that this dish would become a favorite in my own kitchen, a reminder of the special bond that Maria and I shared over our love of cooking and tradition.

And so, I left Maria's house that day with a full belly, a happy heart, and a new recipe to add to my collection. Polevka s Jatrovymi Knedlicky would forever hold a special place in my kitchen, a reminder of the joy of learning from a dear friend and the magic of sharing a meal with loved ones.