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Liver Dumplings Soup – Hungarian Recipe (Májgombócleves)

2012/03/16 by Varga László

Ingredients (4 persons)

  • 150 grams chicken liver
  • 2 tablespoons bread crumbs
  • 1 egg
  • 1 tablespoon marjoram
  • salt
  • pepper
  • 1 tablespoon butter
  • 1 onion
  • 200 g carrots
  • 1 medium turnip
  • 100 grams celery
  • 200 — 300 grams chicken bonier – skinier parts , the leftovers from other dishes
  • a few leaves parsley


Preparation method

  1. With a kitchen hatchet or knife chop the livers.
  2. Mix the livers with egg, bread crumbs, marjoram, salt and pepper.
  3. In a big pot make a stock with the chicken parts, parsley leaves, turnip and celery.
  4. Dice the onion and carrots.
  5. Heat the butter in a skillet and fry golden-brown the finely chopped onion, then add the diced carrots,  fry for a few minutes.
  6. When the meat from the stock is tender, remove the chicken and vegetables from the stock, add to the pot the fried onion and carrots mixture and cook for 10-15 minutes.
  7. With a wet hand form smaller balls from the liver mixture.
  8. Add the liver balls to the stock and cook for 10 minutes.


  1. Nootropic says:

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  2. I can’t wait to try this one! Looks SO alluring!

  3. Clarice Serini says:

    You ought to take part in a contest for one of the most useful blogs on the web. I most certainly will recommend this site!

  4. Paula says:

    My father is Hungarian. I hadn’t tried this soup until my aunt came over to visit with us. When she was making it, I thought ewww liver, but it is Delicious!

  5. partyhead says:

    Not a fan of liver, but this recipe was delicious.

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