Broth with Pretzel Liver Dumplings

Ingredients

• 5 old-fashioned pretzels
• 1 small onion
• 1 tsp butter
• 100 ml milk
• 150 g beef liver
• 50 g beef spleen
• 2 Eggs
• 1 pinch lemon zest
• bread crumbs (as needed)
• 0.5 tsp dried marjoram
• Salt
• freshly ground pepper
• ground cumin
• 1 Carrot
• 150 g celery root
• 0.5 stalk leek (white and light green parts only
• 1 l beef broth
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Slice the pretzels into thin slices. Peel, finely dice the onion and sauté in butter. Heat the milk, pour over the pretzel slices and let it soak. Grind the liver and spleen through a meat grinder to the finest consistency. Knead all dumpling ingredients together well. Add bread crumbs as needed so the dough is workable. Season with salt, pepper, and cumin. With damp hands form 4 larger or 8 smaller dumplings from the dough and drop them into boiling salted water; reduce heat and let simmer for about 20 minutes until cooked through.

2. 2.

   Wash, peel, or clean the carrot, celery root, and leek, then cut into fine slices or rings. Bring the beef broth to a boil, add the vegetables, and cook for about 5 minutes. Divide among soup cups and place the drained dumplings on top.

3. 3.

   Serve garnished with parsley.