From cosy Alpine huts to family Sunday lunches, Leberknödelsuppe is a true Austrian classic.
I have to admit… it’s not actually my favourite soup. But it was one of the first I learned to make during my time at the HBLA, which gives it a special place in my cooking memories. There’s something satisfying about watching a clear broth come together and dumplings float to the surface, knowing you’ve made it from scratch.
There’s something wonderfully old-fashioned about a clear beef broth with dumplings. In Austria, you might enjoy it as a ski lodge lunch, a wedding starter, or as a Sunday family tradition. Each spoonful is warm, comforting, and deeply savoury — the kind of food that makes you feel instantly at home.
Ingredients
For the Bouillon
- 750 g beef shin, oxtail, or brisket (with bone for depth)
- 10 ml neutral oil (rapeseed)
- 50 g beef liver (optional – adds richness)
- 1–2 parsley roots*
- 1 small yellow beetroot*
- 1 stick celery
- 1 leek
- 50 g onion (skin-on)
- 1 l cold water
- Whole spices: peppercorns, nutmeg, 1 bay leaf, 1–2 juniper berries, pinch of chili flakes, salt to taste
- Chives for garnish
For the Liver Dumplings
(UK Sourcing Tips)
Parsley root is sometimes sold as “Hamburg parsley” in Polish shops.
Yellow beetroot can be found at Ocado, Waitrose, or in veg boxes — or swap for golden carrots.
Juniper berries are available in larger supermarkets or online.
- 150 g beef liver (or chicken liver for milder flavour)
- 10 ml neutral oil
- 50 g onion, finely chopped
- Small bunch parsley, finely chopped
- 1 egg
- Salt, pepper, marjoram
- 1 day-old white bread roll (Kaisersemmel or similar)
- Breadcrumbs, as needed
A crusty white roll makes an ideal Kaisersemmel substitute.
Prep: 20 min
Cook: 2 hrs
Serves: 5
Method
Make the Bouillon
- Heat oil in a large stockpot, add beef, and brown on all sides.
- Add chopped liver (optional) for extra depth.
- Roughly chop vegetables and add with onions (skins on for colour).
- Pour in cold water, add spices, and bring to a gentle boil.
- Simmer 1.5–2 hrs, skimming foam.
- Strain, season, and keep hot.
Make the Dumplings
- Fry onions until translucent, add liver briefly (keep pink inside).
- Mix parsley, egg, spices in a bowl.
- Add bread cubes, liver-onion mix, and breadcrumbs until mixture holds but stays soft. Rest 10 min.
- Shape golf ball–sized dumplings.
- Simmer gently in salted water until they float (10–15 min).
TIP:
Cutting raw liver can be a challenge if you’ve never done it before — it’s soft, slippery, and a little messy. A sharp knife and slightly chilled liver make it much easier, or you can ask your butcher to chop or mince it for you.
Serve
Place 1–2 dumplings in each warmed bowl, pour over hot bouillon, garnish with chives, and serve immediately.
Leave a Reply