Wednesday, October 15, 2008


What is Leberknödelsuppe? Translated directly from German to English, it's "liver dumpling soup." From a culinary perspective, it is basically a meatball made of finely ground liver served in a clear beef broth. It is popular in Bavaria and Austria, though you can find the dumplings at butchers throughout all of Germany.
Even if you're not an offal lover, you should give this soup a try. In general, I don't like liver. Not fried with onions and bacon, not chopped chicken livers, not even fois gras. But this soup is actually delicious.

I don't know if it's the fact that the soup makes you forget that your eating liver, or if the beef broth covers the natural liver taste, but you'd hardly know what the dumplings are made of liver. In fact, on two recent occasions people that I was eating with -- self-proclaimed liver haters -- not only tasted, but also enjoyed an entire bowl full.

Last Saturday they hosted Kevin's parent and Kevin and myself for a traditional German meal, which started with their wonderful Leberknödelsuppe. What a treat!

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