Liver Dumpling Soup

For the liver dumpling soup, bring bones to a boil with 2 1/2 liters of cold water and skim. Cut the unpeeled onions diagonally in half, roast the cut surfaces until brown. Rinse, clean and coarsely chop greens. Add onions, greens, the spices and a little salt to the saucepan and let everything steep rather than boil for about 2 hours in an open saucepan.

Meanwhile, cut the liver into strips. Coarsely dice the rolls. Pluck thyme from the stems.

Fry a good half of the thyme and the rolls in the fat, let cool a little. Alternate with the liver strips through the fine disc of the meat grinder. Stir the mixture with the egg, season vigorously with salt and pepper and refrigerate.

Pour the clear soup through a hair sieve, skim off excess fat and season.

Rinse carrots, remove peel and cut into thin slices. Peel white onion and cut into thin slices. Add both to the clear soup with the remaining thyme and let steep for 20 minutes.

Form 16-20 liver dumplings with two damp tablespoons, cook in boiling salted water for 20 minutes, lift out with a slotted spoon and let steep in the soup for another 5 minutes. Serve the liver dumpling soup still hot.

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