Leberspätzlesuppe, literally translated as “liver dumplings soup”, is a popular soup in Munich which is served in most restaurants and is enjoyed especially by the locals who have grown with this taste and flavor. The ingredients commonly used to prepare this dish are: liver, breadcrumbs, butter, onion, parsley, marjoram, salt, pepper and vegetable broth. All the ingredients are minced well and formed into paste from which noodles are made and boiled in vegetable broth, garnished with chopped parsley and served hot. The special aroma of this dish makes it rather unusual for the foreigners and presents a kind of curiosity for the food lovers and researchers of cuisines of different countries and cultures.
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