Beaten Liver Soup

Last Updated on October 23, 2024

Old recipe from Anuše Kejřová’s Worker’s Cookbook from 1923, adapted to its present form. The soup is rich and spicy. The name, from the pounded liver, comes from the preparation, the liver is pounded in a mortar, crushed with a pestle, but nowadays it is pounded.

Ingredients:

300 g of beef liver 1 l beef stock 3 pcs cooked egg yolks 1 pc parsley 1 pc carrot 1 pc onion bones of toasted bun muscadine flower

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smooth flour parsley butter pepper salt

Procedure:

Slice the liver into noodles, fry in butter until soft, then fry the baked, cooled liver

Melt butter in a pot, add chopped onion, carrots, parsley, lightly fry, dust with flour, pour broth

Add the minced liver, cook for 20 minutes

Finally, add the grated egg yolks to the soup, season with salt, pepper, a pinch of mace

Pour the hot soup into plates, add the cubes of toasted breadcrumbs, chopped parsley and serve.