Leberknodel Suppe, Saurbraten and more at the Cooking Demo…

I’ve talked about the Cooking Demo’s at the Crooked River Grill before, and they are always fun.   I got to present a Danish Menu last year, and had a blast doing it.    And have been fortunate enough to attend most of the dinners since then.   This week we had a German menu.   I got to try Saurbraten for the first time.   And better yet, a soup that I’m still dreaming over, Leberknodel Suppe.    However the soup, well, let me just say I filled up on it and could have made that my entire meal.   But then again, I like liver.  Sorry, but I do.

For starters there was a lovely salad, and the soup.   Sigh, I took pictures of it, but didn’t know what the ingredients were beforehand, so I kinda put a bunch of the little meatballs in my bowl, didn’t know what kind they were until I ate one.   And fell in love, well, serious like at any rate.    Then my table mates told me it was liver, and I smiled.   And now I have the recipe for it, and I’ll share, I do share stuff from time to time.


The meat for the Saurbraten is actually marinated for several days before you brown it and then cook it slowly in the oven.   It was served with Potato Dumplings and Red Cabbage.   Quite tasty, and now I’ve finally tasted Saurbraten, and I’m glad I did.

And for dessert, a Black Forest cake, which I neglected to take a picture of, sigh.

Leberknodel Suppe
2-3 quarts of chicken or beef broth
1/2 pound of finely ground beef or veal liver
2 small onions, finely chopped
2 tbsp. parsley finely chopped
2 tbsp. chives, finely chopped
1 cup breadcrumbs
1 egg beaten
Salt and Pepper
1 1/2 tsp. grated lemon rind

Heat broth, combine all other ingredients to make a dough.    Make small dumplings about 1 tsp. in diameter and drop gently into the boiling broth.  Simmer about 8 minutes or until the dumplings rise to the top.  Garnish with chopped parsley and chives.   Serve right away.


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