Beef Broth with Liver Dumplings (Hovězí vývar s játrovými knedlíčky)
Hovězí vývar s játrovými knedlíčky Say it: HOV-yeh-zee VEE-var s YAH-tro-vee-mi KNED-leech-ki
Hovězí vývar s játrovými knedlíčky is a classic Czech clear beef soup featuring delicate liver dumplings and fine egg noodles. It is a beloved comfort dish served year-round, especially as a starter for Sunday family lunches or during holidays. The rich yet light broth is infused with root vegetables and spices, while the small, tender liver dumplings add savory depth. This soup showcases the Czech tradition of transforming simple ingredients into an elegant, nourishing bowl.
Beef Broth with Liver Dumplings (Hovězí vývar s játrovými knedlíčky)
Hovězí vývar s játrovými knedlíčky
Pronounced HOV-yeh-zee VEE-var s YAH-tro-vee-mi KNED-leech-ki
- Serves
- 6
- Prep
- 45 min
- Cook
- 3 hr
- Total
- 3 hr 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Broth
Liver Dumplings
To Finish
Method
Place the beef bones and meat in a large stockpot and cover with the cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
Add the carrots, parsley root, celery root, onion halves, garlic, bay leaf, peppercorns, allspice, and salt. Simmer uncovered for 2½ to 3 hours until the broth is rich and the meat is very tender. Keep the liquid level consistent by adding a little hot water if needed.
While the broth simmers, prepare the liver dumplings. Finely grind or mince the liver. In a bowl, combine the liver with breadcrumbs, egg, softened butter, grated onion, parsley, salt, pepper, and marjoram. Mix until a soft, slightly sticky dough forms. If too wet, add a few more breadcrumbs. Cover and refrigerate for 20 minutes.
When the broth is ready, strain it through a fine sieve into a clean pot, pressing gently on the vegetables. Discard the solids or save the meat for another use. Taste the broth and adjust salt if necessary. Keep the clear broth at a gentle simmer.
Bring a small pot of salted water to a boil for testing. With wet hands or two small spoons, form the liver mixture into ¾-inch (2 cm) dumplings. Drop one test dumpling into the boiling water; it should hold together and float after 4–5 minutes. Adjust seasoning or add more breadcrumbs to the mixture if needed.
Drop all the formed dumplings into the simmering broth. Cook for 6–8 minutes until they float and feel firm when pressed. Do not boil vigorously or the dumplings may break apart.
In a separate pot, cook the egg noodles in boiling salted water according to package instructions until al dente, then drain.
To serve, divide the cooked noodles among warm soup bowls. Ladle the hot broth with several liver dumplings into each bowl. Sprinkle generously with chopped parsley or chives.
Regional variants
Some Czech families add a few thinly sliced carrots or peas from the broth vegetables back into the finished soup. A modern touch is to serve it with a sprinkle of grated Parmesan, though this is not traditional.
Cook's notes
- For the clearest broth, skim foam frequently in the first 30 minutes and avoid stirring once vegetables are added.
- The liver mixture should be soft but shapeable; chilling it makes forming the dumplings easier.
- Fresh liver gives the best flavor—ask your butcher to remove the membrane for you.
Serve with
Fresh crusty bread or rye bread and a light Czech beer.
Make ahead and storage
The broth can be made 2 days ahead and refrigerated or frozen. Cook the dumplings and noodles just before serving so they stay tender.
