Beef Soup with Liver Dumplings or Pecene Halusky

 Ingredients: For the soup: 1 kg of beef with fat and bone, 3 large carrots, 1 parsley root, 1 piece of celery, 1 piece of kohlrabi. For the dumplings (halusky): 200-250g of liver, 1 teaspoon of marjoram, 1 teaspoon of sweet paprika, 1 teaspoon of garlic powder (or one crushed clove), 1 teaspoon of salt, 3-4 tablespoons of breadcrumbs.

To prepare a delicious and comforting dish, we start by boiling the meat in a large pot of water, to which we add salt and a pinch of Delikat to enhance the flavor. We let the meat boil for about an hour, ensuring that it becomes tender and juicy. After the boiling time has expired, we take the meat out of the pot and let it cool a bit. In the meantime, we take care of the vegetables. We peel and prepare white vegetables, such as celery, parsnip, and onion, which we will add whole to the flavored soup. These will contribute flavor, even though we will remove them at the end.

Carrots, on the other hand, we cut into thick rounds and add them to the pot. We continue to boil the soup until the vegetables become soft and full of taste. In the end, to add a touch of freshness, we can sprinkle a little chopped fresh parsley, which will enrich the soup's aroma and bring a vibrant note.

Meanwhile, we prepare to make halusky, a Slovak delicacy. In a food processor, we chop the liver together with an egg until we obtain a smooth paste. We add all our favorite spices, such as salt, pepper, and a pinch of nutmeg, along with breadcrumbs, which will help bind the mixture. We mix well until all the ingredients are integrated, then let the mixture rest for a few minutes. The consistency must be perfect; when we introduce a spoon, the mixture should not be too hard or too soft. If necessary, we can add a little breadcrumbs to achieve the desired texture.

To cook halusky, we use a special device, essential in Slovak cuisine. This is placed over a pot of boiling water. We put the paste in the plastic lid and push the lid back and forth, so the drops of paste fall through the holes in the metal plate and boil in the water. We continue this process until all the mixture is used, then we let the halusky boil for another 10 minutes to ensure they are completely cooked.

Once the halusky are ready, we drain them and add them to the flavored soup, gently stirring to combine all the ingredients. We serve the dish hot, alongside a slice of fresh bread, to savor every bite of this delicious soup with halusky. This recipe will not only warm the hearts but also bring a touch of joy to every meal.

 Tags:  greenness meat garlic carrots soup life lactose-free recipes