Griess-Suppe - Farina Soup

Source: Recipe taken from 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

2 tablespoon butter
1 cup farina
1 cup boiling beef bouillon
5 cups simmering beef bouillon
1/4 cup chopped parsley
optional: salt and pepper

Melt 2 tablespoon butter, add 1 cup farina and stir the mixture until it is yellow. Pour in 1 cup boiling beef bouillon and stir the mixture until is smooth. Stir it into 5 cups simmering beef bouillon and continue to simmer the soup for 15 minutes, without stirring. Sprinkle with 1/4 cup parsley and serve at once.

Liver Dumpling Soup / Leberknödelsuppe

I found this recipe and the photo on recipes.wikia.com . I like to cook soups especially during the winter. It is a good starter for lunch or if you prefer a light dinner.

6-8 servings 40 minutes preparation

Ingredients

* 1 lb Chicken Livers, parboiled for 5 minutes
* 2 slices white bread, torn into crumbs
* 2 eggs, separated
* 1/4 cup soft Butter
* 2 teaspoons chopped Onions
* 2 tablespoons fresh Parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon Pepper
* 2 tablespoons flour


Chop parboiled Chicken livers very fine.

Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.

Beat egg whites until stiff; fold into meat mixture.

Shape into 1 1/2 inch meatballs.

Drop them into gently boiling stock.

Simmer 6-8 minutes.

Add additional parsley to stock for garnish.