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Views: 390
Last updated: 03 Dec 2009

Polish Beef Soup with Liver Balls

Recipe by: Holly   
  • (1)
  •   Easy  
  • Ready in: 2 hours
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  • Prep: 20 mins  Cook: 1 hour 40 mins
  • Serves: 4
This is an old Polish recipe that is best served over noodles. A lovely, warming autumn or winter dish.

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Ingredients

For the liver balls:
150g (5 oz) minced chicken liver
100g (4 oz) dried breadcrumbs
3 tablespoons plain flour
2 eggs
good pinch chopped fresh parsley
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon ground mace
1 clove garlic, minced
For the soup:
1kg (2 1/4 lb) beef short ribs
2 onions, thinly sliced
3 stalks with leaves celery, chopped
2 dessertspoons salt
1 teaspoon freshly ground black pepper
2L (3¼ pints) water
2 carrots, halved
3 tomatoes, chopped
4 sprigs fresh parsley, chopped

Preparation method

1. Combine liver, breadcrumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace and garlic. Mix thoroughly. Let mixture stand.
2. Rinse ribs and place in large stockpot. Add onions, celery, remaining salt, pepper, water, carrots, tomatoes and parsley. Cover and bring to the boil. Uncover and skim foam from surface of soup. Simmer covered for 1 1/2 hours, or until meat is tender.
3. Remove meat, bones and carrots from soup. Cut meat and carrots into bite-size pieces; return to soup. Discard bones. Bring to the boil.
4. Shape liver mixture into balls the size of golf balls; drop into soup. Cover, and cook for 10 minutes.

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    Review: LOUDNOYES

    Takes some time to prepare ,but absoloutly delicious

    Posted: 24 Jul 2008 Easy

        
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Nutrition

  • Calories 1009.3kcal
  • Protein 56.2g
  • Sugars 10.2g
  • Total Fat 68.2g
  • Saturated Fat 27g
  • Salt 3388mg
 
 
 
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