Hungarian Liver Dumpling Soup with homemade pork broth

Hungarian Liver Dumpling Soup with homemade pork broth

 🍴  Servings: 4

🥣 Category: Soup

💪 Difficulty Level: 4/5 

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In Hungary, a common dish is liver dumpling soup. When people hear the word liver, they frequently respond with “NO.” Although I can appreciate the dislike, I must emphasize that liver is one of the superfoods. Liver has many health advantages and is high in nutrients. Serve this Hungarian liver dumpling soup for lunch or dinner, and its rich flavors will wow your family and friends. And you’ll absolutely stun them with the homemade broth!

The Advantages of Consuming Liver

Liver is high in vitamins and minerals. It is high in vitamins A and D, which are especially important in the winter. There is vitamin A in goose and chicken liver, and fish liver, vitamin B1 in pig liver, B6 primarily in chicken, and vitamin C and E in calf and chicken liver. It is also high in iron, copper, zinc, manganese, and selenium, as well as calcium and potassium. As a result, it is worthwhile to include liver in the diet on a regular basis. The best sources of vitamin D are liver, cod liver oil, and eggs.

The impact on the body

– Its high protein content promotes muscle strength
– Its vitamin B content promotes the health of the nervous system, immune system, circulatory system, skin, and hair
– Aids digestion 
– May aid thyroid function
– Can also have a calming effect
– Because of its high iron content, it can also help with anemia

Tips for the preparation of liver dumpling soup

– The stock is a crucial part of the soup, so let’s pay a lot of attention to it. Don’t skimp when it comes to ingredients or preparation time. The best stock juices take several hours to prepare. We can use a variety of bones, including those from chicken, turkey, or beef
– When cooking liver dumplings, proceed with caution and cook them slowly. Additionally, remember to let the mixed mass stand before cooking. Our dumplings won’t fall apart in this manner
– Serve the dumpling soup with boiled pasta and chopped vegetables if you want an even richer dish. And with chili…At the very least, I adore the soup with a little chili added!

Ingredients of liver dumpling soup:


    • 1 kg (2,2lbs) meaty pork loin bones
    • 3 carrots
    • 2 parsley roots
    • 1 tomato
    • 1 yellow wax pepper
    • 1 onion
    • 1/2 celery root
    • 1/2 head kohlrabi
    • 2,5 litres (10 cup) water
    • tomato puree
    • salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp ground caraway

Liver dumplings:

    • 300 g (10,6 oz) chicken liver
    • 1 tbsp butter
    • 1 brown onion
    • 2 dried buns
    • 2 eggs
    • 1 tbsp plain flour
    • 2 tbsp breadcrumbs (or more)
    • salt to taste
    • 1/2 tsp ground black pepper
    • 1/2 bunch of parsley
    • 1/2 tsp marjoram


  1. Coat bones with tomato puree and bake at 190°C (380°F) for 40 minutes.
  2. Place in a large pot with all the vegetables and 2,5 litres of water. Season with salt, pepper and caraway, then cook over low heat for 2.5 hours.
  3. Sauté the finely chopped onion in the heated butter until translucent and soft. Set aside.
  4. Soak the staled buns in a bowl of water for 10 minutes. Squeeze and mash them apart.
  5. Mix the minced liver well with the soaked buns, eggs, fried onions, flour, breadcrumbs, chopped parsley and spices. If the dumpling mixture is too thin, add more breadcrumbs. Leave to rest for at least 30 minutes. Form medium-sized dumplings with 2 spoons and cook in gently simmering water for 20 minutes. Remove and set aside.
  6. Serve the drained broth with a lot of dumplings. Enjoy your dumpling soup!

Watch our video about liver dumpling soup recipe: