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Czech Liver Dumpling Soup Recipe - Polevka z Jatrove Knedlicky


Czech Liver Dumpling Soup

Czech Liver Dumpling Soup

© 2010 Barbara Rolek licensed to About.com, Inc.
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.

Here's a larger photo of Czech Liver Dumpling Soup.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6 servings Liver Dumpling Soup


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


  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.

  3. 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.
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