Traditional Liver Dumpling Soup
This Traditional Liver Dumpling Soup is a beloved Czech classic known as Polevka z Játrové Knedličky. This hearty old-world recipe supports women’s health, is rich in nutrients, and brings soul-warming comfort to your kitchen.
Liver dumpling soup might not be trending on TikTok (yet), but this traditional old world soup is the definition of nourishment and comfort. With clear broth, tender small pieces of liver dumplings, root vegetables, and deep flavor, it’s the kind of dish that warms you to your bones—and might just convert the liver-skeptics at your table. For more soup recipes, check 18 Fall Soups, Stews, and Fall Recipes.
When I was growing up, we made liver dumpling soup quite often. We Poles enjoy organ meats, and since early childhood, we have known that they are beneficial for our health. Besides, in my culture, no part of the animal was wasted.
European Liver Dumpling Soup
As a chef and nutrition consultant, I’m always looking for traditional recipes that also check off boxes for women’s health – and liver dumpling soup is one of those underappreciated goldmines. Beef liver and chicken livers are rich in iron, B12, and vitamin A—key nutrients for energy, hormone balance, and skin health. And when paired with healing clear broth or bone broth made from pound beef chuck, neck bones, and root veggies like parsley root and large carrots, it becomes a full-spectrum remedy in a bowl.
Why You’ll Love This Recipe
- It’s a Bavarian specialty with deep Czech roots—simple, rustic, and comforting.
- Packed with protein, minerals, and daily values of vitamins that especially support women’s health.
- Budget-friendly and freezer-friendly.
- Nostalgic yet adaptable to personal taste.
- An opportunity to master a traditional recipe and impress even the pickiest eaters.
Ingredients for Traditional Liver Dumpling Soup
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Ingredient Substitutions
- Breadcrumbs: Can be homemade, gluten-free, or replaced with rolled oats (blended).
- Liver: Pound calf liver is traditional, but chicken livers offer a milder taste and softer texture.
- Bread: Swap white bread for bread rolls, gluten-free bread, or even matzo crackers.
Did you know?
In many Czech and Bavarian homes, it was traditionally served to new mothers and recovering patients—not just because it was economical, but because it was believed to literally restore strength. Liver, being rich in heme iron, vitamin A, and B vitamins, was seen as a kind of ancient multivitamin—before pills, powders, or collagen lattes were a thing. The broth, simmered low and slow with bones and roots, was thought to heal the gut and “warm the blood.”
Liver Dumplings Across Europe
You’ll spot it on tables in Poland, Germany, Austria, and the Czech Republic, each region riffing on the same core idea but tuning the details to local preferences (and whatever happens to be growing nearby).
- German Tradition: In southern Germany, especially Bavaria, you’ll hear it called “Leberknödel Suppe.” The dumplings are hearty, made with finely minced beef or veal liver, old bread rolls, eggs, herbs (think parsley and marjoram), and a touch of nutmeg. They’re often cooked directly in beef broth until fluffy.
- Austrian Style: Austria shares a similar approach, but may include sautéed onions and a higher ratio of breadcrumbs for distinct texture. The broth is sometimes clearer, with vegetables like carrots and celery echoing Viennese soup traditions.
- Polish Take: In Poland, liver dumpling soup (kluski wątrobiane) leans on pork or chicken liver. Cooks love to season their dumplings with garlic, black pepper, and fresh dill. The broth can be chicken or beef based, often enriched with a handful of root veggies. If you want to know how this soup fits a broader culinary story, here’s a good resource on Polish culinary traditions.
- Czech Variation: In the Czech Republic, “jaternice” or “knedlíčky” are smaller, lighter dumplings, sometimes mixed with semolina. They’re popular in festive broths and have a mild, approachable flavor.
Curious about more traditional Polish recipes with these comforting flavors? You’ll enjoy browsing 30 Easy Polish Recipes for even more heritage dishes that make dinner feel like home.
How to Make Liver Dumpling Soup
- Prepare the broth: Add oil or butter to the Dutch oven and bring it to medium heat. Add diced onion, diced carrot, and diced parsnip and cook it for 5 minutes. Then add the minced garlic and cook for an additional 3 minutes. Add marjoram, juniper berries, black pepper, bay leaves, salt, and bone broth. Cook for 20 minutes.
- Make the dumpling mixture: In a food processor or high-speed blender, blend beef liver (or chicken liver) and parsley until smooth. Transfer to a large bowl, then add gluten-free bread crumbs (or soaked and squeezed-dry white bread), ground beef, eggs, diced onion, black pepper, and salt. Mix until you have a sticky but firm paste. Rest in the fridge for 30 minutes.
- Form dumplings: Using your inch cookie scoop, form dumplings into small balls. If they’re sticky, wet your hands with cold water.
- Poach dumplings: In gently simmering broth (not boiling!), drop dumplings in. Cook over medium heat for 10–15 minutes until they rise and feel firm.
Health Benefits (Especially for Women)
- Liver: One of the most nutrient-dense foods on earth. Packed with iron, B12, and preformed vitamin A, supporting energy, hormone regulation, and fertility.
- Clear broth: Rich in collagen and gelatin, great for gut health, skin, and joint function.
- Root vegetables: Offer fiber, antioxidants, and gentle sweetness—easy on the digestion and nourishing.
- Garlic & onion: Immune-supportive and full of sulfur compounds that aid detox.
- Eggs: Provide choline, key for brain and liver health—especially important in perimenopause and post-menopause.
Chef Tips
- Take care of the hardest part: Cleaning liver properly makes or breaks the end result. Remove membranes and any greenish bits.
- Don’t overmix dumplings. You want texture, not a mousse.
- Test a dumpling first: Drop one into hot broth and cook to check seasoning and consistency before committing to the full batch.
- Don’t boil the broth: Keep it at a gentle simmer to avoid cloudy soup.
- Flavor layering: A few whole spices like allspice or bay l af in the broth make a big difference. Just strain them out before serving.
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Ways To Serve
- Classic Czech style: With dumplings floating in clear broth, maybe garnished with parsley.
- With extras: Add egg noodles or more small pieces of cooked meat for a heartier meal.
- Modern twist: Serve with a side of roasted root veggies or a resh arugula salad with lemon vinaigrette.
- Double down: Pair with bread dumplings (knedlíky) for a full-on Czech feast.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze broth and dumplings separately for best texture—up to 2 months.
- Next day magic: Like most soups, it’s even better the next day once flavors meld.
Equipment
- Vita Mix (essential for liver texture)
- Large bowl
- Sharp knife
- Large soup pot
- Inch cookie scoop (for uniform dumplings)
FAQ
What’s the best liver to use for liver dumplings?
Pound calf liver is most traditional, but chicken livers are a great intro for first-timers.
Can I use store-bought broth?
You can, but the depth and mineral content of homemade broth (especially with neck bones and a pound beef chuck) is unmatched.
My dumplings fell apart. What happened?
Too much moisture or not enough binder (breadcrumbs, egg, or white bread). Chill the mix and test one first.
Is this a common dish in the Czech Republic?
Absolutely! Known as polevka z játrové knedličky, it’s a cornerstone of Czech cuisine—served everywhere from ski lodges to Sunday tables.
Whether you’re Czech, curious, or just cold, this one’s for you. Let me know in the comments if you try it – or how your babička made it. 💛
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Traditional Liver Dumpling Soup
Ingredients
- 1 lbs Ground beef
- 1 lbs Beef liver or chicken liver
- 1 Onion diced
- 2 Eggs
- 1 cup Parsley chopped
- 1 tbsp Majoram
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Garlic minced
- 2 cups Bread crumbs gluten-free
- 1 tbsp Olive oil
Broth
- 1 Onion diced
- 12 oz Carrots diced
- 3 Parsnips diced
- 9 cups Bone broth
- 1/2 tsp Black pepper
- 1 tbsp Majoram
- 15 Juniper berries
Instructions
- Prepare the broth: Add oil or butter to the Dutch oven and bring it to medium heat. Add diced onion, diced carrot, and diced parsnip and cook it for 5 minutes. Then add the minced garlic and cook for an additional 3 minutes. Add marjoram, juniper berries, black pepper, bay leaves, salt, and bone broth. Cook for 20 minutes.2. Make the dumpling mixture: Brown diced onion with garlic on medium heat. In a food processor or high-speed blender, blend beef liver (or chicken liver) and parsley until smooth. Transfer to a large bowl, then add gluten-free bread crumbs (or soaked and squeezed-dry white bread), ground beef, eggs, diced onion, marjoram, black pepper, and salt. Mix until you have a sticky but firm paste. Rest in the fridge for 30 minutes.3. Form dumplings: Using your inch cookie scoop, form dumplings into small balls. If they’re sticky, wet your hands with cold water.4. Poach dumplings: In gently simmering broth (not boiling!), drop dumplings in. Cook over medium heat for 10–15 minutes until they rise and feel firm.
Nutrition
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