Easy Czech Liver Dumplings in Beef Broth

How many of you remember eating clear beef broth with delicious liver dumplings growing up? This easy Czech liver dumplings in beef broth recipe for soup is a staple in most Czech households. When the weather is cold, there’s nothing like a big pot of broth simmering on the stove for hours, warming up the entire house as its flavors infuse with one another.

Today I am sharing three recipes using easy to find ingredients in American grocery stores. I am also sharing a quick hack for making the liver dumplings – so if you’re like me – and cannot stand the thought of scraping a liver, you can cheat and use liverwurst instead.

Yes, you read that correctly – you can make liver dumplings with liverwurst, and as a matter of fact, many Czechs do!

They’re called Játrové knedlíčky z paštiky (liver dumplings from liverwurst) and they are oh so easy!

The best part, they taste just like the real thing.

There is no substitute for quality ingredients.

Try to buy local farm fresh or organic if you can.

Trust me, you’ll immediately be able to taste the difference.

Beef Broth Recipe

Ingredients

• Large piece of quality beef
• Beef soup bones
• 3 carrots
• 3 parsnips
• 3 onions
• 3 bay leaves
• 3 sprigs of parsley
• 1 Tbsp. oil
• 12 whole allspice (1 tsp. ground if you don’t have whole)
• 12 peppercorns (1 tsp. ground if you don’t have whole)
• salt & pepper to taste

Gather all of your ingredients.

Heat oil in large Dutch oven. Sear the beef on all sides, remove and set aside.

In the same pan, sear the vegetables as well.

When they roast slightly, they release more flavor into the broth.

Add the soup bones, spices, parsley, and return meat and juices from plate back into the pot.

Cover with enough water to fill the Dutch oven to 1″ from top.

Heat on high and bring to a boil and boil for 10 minutes.

Then reduce heat to a simmer, cover, and cook for 5-6 hours.

Trust me – it’s worth it.

I strain the ingredients, reserve the beef for another dish, and then I discard the rest.

There’s no substitute for a slow cooked beef broth, but if you’re in a hurry, you can use a quality brand beef broth or bullion.

Now, on to the dumplings.

Liver Dumplings – Bread Crumbs Version Recipe

• 4 oz. liverwurst
• 2 Tbsp. butter
• 1 egg
• 5 Tbsp. breadcrumbs
• 1 tsp. marjoram
• salt & pepper

Gather your ingredients.

Mix all ingredients together with a fork, making sure to incorporate it all with the liverwurst and let stand 3 minutes before rolling into 1 inch balls.

Drop into gently rolling boiling water and cook for 8 minutes.

I remove them one by one with a fork and set gently on a plate.

So after I made the first version, and tasted them for flavor and consistency, I began thinking that they almost have to feel of Matzo balls and I had an idea…

What if I were to make Matzo ball dough and add the liver dumpling ingredients to combine the two?

The end result was an even lighter and more delicate dumpling so I am sharing how I made that version as well.

Liver Dumplings – Matzo Ball Version Recipe

• 1 package Matzo ball mix
• 8 oz. liverwurst
• 3 Tbsp. oil
• 2 eggs
• 2 Tbsp. bread crumbs
• 1 Tbsp. chopped parsley
• 1 crushed garlic clove
• 1 tsp. ground marjoram

Mix all ingredients together with a fork, making sure to incorporate it all with the liverwurst and let stand 15 minutes before rolling into 1 inch balls.

Drop into gently rolling boiling water and cook for 12 minutes.

I remove them one by one with a fork and set gently on a plate. Some people add finely chopped onion, more parsley, more garlic or more marjoram. Others use ground crackers instead of bread crumbs.

It’s really up to you and your personal taste.

I hope you enjoy today’s recipe and that the ease of making the liver dumplings will make this a regular addition to your Czech cooking repertoire.

Dobrou Chut!

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