Bayerische Leberknödelsuppe // Bavarian Liver Dumpling Soup

After three days without sun, we were so overjoyed today by having a sunny warm winter day. It was 12C, so we decided to go for a day trip. We went to Erlensee - Erlen Lake that is located 20 minutes driving from where we live. After a Sunday breakfast while listening to our favorite radio station then we made our way to Erlensee. We enjoyed so much the small roads through some tiny villages and the beautiful landscape and we never get bored with the view to the Alps. It felt like spring by having a warm sunny day and seeing the green grass.

The lake isn't big but the restaurant. They serve typical Bavarian culinary. The restaurant was busy but we're lucky to have shared table with other guests. Hubby and I always find that the locals are very friendly and you come easily to a conversation (or even only a small talk). Before we moved to Upper Bavaria, some people warned us about the Upper Bavarian that they're snob and difficult. Until now we only have good experiences, even me as a foreigner. After lunch we took another walk until we reached Inn river.

As for Bavarian culinary, I do like it - or I might say, I do love it; Weißwurst, Gelbwurst, Leberwurst, Schweinehaxn, Blaukraut..oh you name it. Someday I'd love to take a Bavarian culinary cooking course. Last Friday I made my first Bavarian soup, liver dumpling soup. Actually liver dumpling cooked in clear beef broth and served with Brezn (Pretzel).

Ingredients:
200 - 250 gr liver
3 old rolls (best 1-day-old-rolls)
1/2 tsp salt
1/8 l tepid milk
25 gr Schweineschmalz (pork lard)
1 onion - finely chopped
1 egg
Pepper
Majoram
2 tbsp parsley
3 tbsp bread crumbs
1 l beef broth (best quality of broth is highly recommended)

Sliced parsley or chives for garnish

Directions:
Slice the old rolls and place in a bowl. Add salt, pour the tepid milk over sliced rolls. Set aside until the roll slices are soft

In a frying pan, put the lard, let it hot and sautée the chopped onion. Add into the liver then combine with the roll slices. Combine well. Add pepper, majoram, parsley, salt, egg, bread crumbs and knead into a dough. With damped hands, make some Knödel (balls/dumpling)

Broil the beef broth and turn into the lowest flame. Put the dumpling, cook about 20 minutes. Serve warm with pretzel and garnish with sliced parsley or chives