description Leberknödelsuppe Overview
Leberknödelsuppe is a Central European soup consisting of liver dumplings served in a clear broth. The dumplings are usually made by combining finely ground liver with bread or breadcrumbs, onion, egg, and seasonings before shaping and cooking the mixture. The dish is especially associated with Austrian and Bavarian cooking, including Viennese cuisine, and is generally served as a warm first course.
help Leberknödelsuppe FAQ
What is in Leberknödelsuppe?
It consists of liver dumplings served in a clear broth. The dumpling mixture commonly combines finely ground liver with bread or breadcrumbs, onion, egg, parsley, and seasonings such as marjoram. [Austrian recipe](https://theaustrianway.com/recipes/053-leberknoedelsuppe.html)
Is Leberknödelsuppe Austrian or German?
It is strongly associated with both Austria and southern Germany, especially Bavaria. Austrian versions are commonly served as a clear beef-broth soup, while Bavarian versions use closely related liver-dumpling traditions. [Bavarian and Austrian overview](https://thomassixt.com/recipe/liver-dumplings/)
How are the liver dumplings cooked?
The dumplings are shaped from the liver and bread mixture, then gently simmered or poached until firm before being served in hot broth. A traditional recipe uses 200 grams of beef liver, four stale bread rolls, one egg, onion, and marjoram. [Recipe details](https://theaustrianway.com/recipes/053-leberknoedelsuppe.html)
Can traditional Leberknödelsuppe be vegetarian?
No, the traditional dish depends on liver dumplings and is normally served with beef broth. A vegetarian version would be an adaptation rather than the classic Austrian or Bavarian preparation. [Austrian product description](https://www.inzersdorfer.at/produkte/leberknoedel-suppe/)
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