Liver Dumpling Soup

1. 1 Beef liverpack 500 g ≈ $3.00 120 g
2. 2 White breadpack 350 g ≈ $1.44 35 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Breadcrumbs 20 g
6. 6 Beef stock cubes to taste
7. 7 Green onionspack 50 g ≈ $1.30 10 g
8. 8 Dried oregano 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in 50 ml of water for 5 minutes, then squeeze out excess moisture.

2. Trim the liver, chop it, and pulse it in a blender with the bread and onion³.

3. Add the egg, breadcrumbs, oregano, salt, and pepper, mixing into a thick dough.

4. Bring 700 ml of water with a bouillon cube to a boil, then reduce heat to a gentle simmer.

5. Shape small dumplings with two spoons and drop them into the broth.

6. Simmer for 12–15 minutes until the dumplings float and firm up inside.

7. Serve the soup topped with sliced green⁷ onions³.