Czech Liver Dumpling Soup Recipe - Polevka z Jatrove Knedlicky

Dish of two liver dumplings, cloth napkin and a pot on wood
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  • 90 mins
  • Prep: 30 mins,
  • Cook: 60 mins
  • Yield: 6 servings
Ratings (6)

Czech liver dumpling soup or polevka z jatrove knedlicky is a favorite starter before a big of feast of roast duck or pork cutlets with bread dumplings and braised red cabbage.

What You'll Need

  • For the Soup:
  • 2 pounds meaty beef neckbones (or 1 pound beef chuck or other soup meat)
  • 1 large onion (finely chopped)
  • 2 large carrots (peeled)
  • 1 tablespoon tomato paste
  • 1 rib celery
  • Salt and black pepper to taste
  • For the Liver Dumplings:
  • 1 pound calf liver (gristle and veins removed, and ground twice)
  • 1 large egg
  • 1/2 clove garlic (minced)
  • Salt and black pepper to taste
  • 1 1/2 cups bread crumbs (more or less)
  • Optional: splash milk (if too thick)

How to Make It

  1. To make the soup: In a large saucepan, place beef neckbones, onion, carrots, tomato paste, celery and 6 cups water. Cook until meat is tender. Strain, reserving the broth. Return broth to the saucepan and adjust seasonings.
     
  2. To make the dumplings: In a large bowl, combine liver, egg, garlic, salt and pepper to taste, and bread crumbs, adjusting with milk if too thick. Shape into walnut-sized balls. Bring broth to a boil and drop dumplings in. Bring back to a boil, reduce heat to low and simmer partially covered for 15 minutes.
     
  1. While dumplings are cooking, cut meat from bones and into bite-sized pieces, cut carrots and celery into bite-sized pieces. When dumplings are cooked, return meat and vegetables to soup, if desired, but most Czech liver dumpling soups feature a clear broth.