Sorbian wedding soup

For the soup:

1 carrot, 100g celeriac, 1 onion, 50 g lard, 300 g cauliflower, 1 litre beef broth, salt, 50 g star-shaped pasta

For the mini liver dumplings:

200 g liver, 1 egg, 1 pinch of grated nutmeg, black pepper, salt, 2 tbsp breadcrumbs

For the savoury custard cubes:

2 eggs, 2 tbsp cream, 1 tbsp butter, salt

Wash and chop the carrot and celeriac and finely dice the onion. Cook the vegetables in the heated lard for 10 minutes and put them to one side. Break the cauliflower into small florets, wash and boil in salted water for 10 minutes. Drain and briefly refresh in cold water. To make the dumplings, first mince the liver. Mix the liver with the egg, nutmeg, salt, pepper and breadcrumbs. Cool for an hour, then mould into small balls. To make the savoury custard, first melt the butter. Once it has cooled down, whisk the butter with the eggs and cream. Pass the mixture through a sieve and add salt. Place the mixture in a cup in a hot water bath until it has set, then leave to cool. Next, heat the beef broth and add the star-shaped pasta and liver dumplings. Briefly bring to the boil, then turn down the heat and leave to simmer at low heat for 15 minutes. Add the celery and carrot with the vegetable stock and cauliflower florets. To finish off the dish, cut the savoury custard into cubes and add to the soup.

Source: Dagmar Schäfer, “Reisen durch die Küche von Sachsen”, Buchverlag für die Frau GmbH, Leipzig, 2006

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