Name: Czech chicken soup with liver dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 portions
Ingredients: 300 g chicken; 2000 ml water; 1 pc onion; 2 pcs carrot; 1 pc parsley root; 100 g celeriac; 2 pcs bay leaves; 4 pcs allspice; salt; ground pepper; 200 g chicken livers; 1 pc egg; 3 tablespoons breadcrumbs; 1 tablespoon plain flour; 20 g butter; 2 tablespoons parsley

Ingredients

6portions

For the broth

300 gchicken

2 000 mlwater(for boiling)

1 pconion

2 pcscarrot

1 pcparsley root

100 gceleriac

2 pcsbay leaves

4 pcsallspice

salt(to taste)

ground pepper(to taste)

For the liver dumplings

200 gchicken livers

1 pcegg

3 tablespoonsbreadcrumbs

1 tablespoonplain flour

20 gbutter

2 tablespoonsparsley

Step by step process

Golden broth

1
Chicken soup starts with a golden broth. Put the chicken into a pot, cover with cold water, add a peeled onion, bay leaf and allspice, season with salt and slowly bring to a boil.
2
Clean the carrot, parsley root and celeriac and dice them. Add them to the broth and simmer gently for about 30 minutes, until the meat and vegetables are tender. Lift out the meat, pick it off the bones and return it chopped to the pot, so every bowl gets a good piece.

Liver dumplings and serving

3
Meanwhile prepare the dumplings. Finely chop or mince the chicken livers and mix them with the egg, melted butter, breadcrumbs, flour and chopped parsley. Season with salt and pepper and let the mixture rest for ten minutes so the breadcrumbs swell. It should be soft but hold together.
4
Shape small dumplings with a wet spoon and gently drop them into the barely simmering soup. Cook them for 8 to 10 minutes, until they float to the surface and are cooked through.
5
Ladle the finished soup into bowls, adding several dumplings and pieces of meat to each. Sprinkle with fresh parsley and serve hot, ideally with a fresh roll or a slice of bread.