A hearty alpine soup with small beef liver dumplings simmered in a clear, aromatic beef broth flavored with marjoram and parsley.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic soup bowl
Garnishes: chives, parsley
Accompaniments: crusty bread
Instructions
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1
Soak stale bread in milk until soft, then squeeze out excess liquid and crumble finely into a mixing bowl.
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2
Combine minced beef liver with soaked bread, egg, diced onion, parsley, marjoram, and enough breadcrumbs to bind. Season with salt and pepper.
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3
Knead mixture until smooth and let rest for fifteen minutes in the refrigerator to firm up.
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4
Bring beef broth to a gentle simmer in a large pot. Form small dumplings using two moistened spoons.
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5
Drop dumplings carefully into the simmering broth and cook for twelve minutes until they float and are cooked through.
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6
Ladle soup into warm bowls, distributing dumplings evenly, and garnish with fresh chives.
Did You Know?
Hafalaab was traditionally made on slaughtering days when fresh liver was abundant, making it a seasonal treat in alpine communities.
Chef's Notes
Equipment Tips
- large soup pot
- mixing bowl
- two spoons for shaping
Garnishing
chives, parsley
Accompaniments
crusty bread
The Story Behind Hafalaab
Hafalaab reflects the alpine tradition of using every part of the animal, a necessity in the small principality where resources were historically scarce. The dish evolved from medieval peasant cooking when bread and offal were combined to create filling meals. In Liechtenstein, this liver dumpling soup became a beloved starter, served in homes and mountain restaurants throughout the cold months, connecting modern diners to centuries of frugal alpine culinary wisdom.
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