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.