Liver Dumplings with Sauerkraut Sauce

Liver dumplings:

Remove the crust from the bread and cut into thin slices. Put the liver through a meat grinder or cut it into small pieces and season with salt and pepper. Peel and chop the onions and garlic clove and sauté in a frying pan with butter. Put the onion mixture with the liver in a sufficiently large bowl and mix loosely with the eggs, bread slices and marjoram. (Perhaps add a little milk.) Cover the baking dish well and let stand for half an hour.

Heat clear soup in a saucepan, form about 8 dumplings from the mixture and cook them in the clear soup at low temperature for about 12 minutes.

Chop the chives and serve the dumplings with the chives and sauerkraut sauce.

Sauerkraut sauce:

Chop the sauerkraut into small pieces. Remove the skin from the shallot, cut into thin strips and sauté in a saucepan with a little bit of butter. Pour white wine and vegetable soup and add the cabbage. Add bay leaf spices, crushed juniper berries, cloves, finely chopped caraway seeds and crushed pimento seeds and cover and simmer for about 20 minutes. Season with a little sugar and thicken with flour butter.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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