Liver Dumplings on Sauerkraut

Soften the Weggli in hot soup, squeeze and drive through the Passevite. Sauté the finely chopped onion and the parsley in the butter until soft. After that, mix the finely chopped liver (already put through the machine twice by the butcher), the onion, the parsley, the chicory mixture and the egg. Add the breadcrumbs, season and leave to cool for about an hour. Form the dumplings, slide them into the boiling soup and let them roll gently for about ten minutes.

For the sauerkraut, sauté the bacon cubes and the chopped onion together. Add the sauerkraut and the juniper berries, extinguish with the white wine and fill up with the soup.

Meanwhile, cover and cook for thirty minutes until just tender. Five minutes before the end of the cooking time, grate the raw potato.

Arrange the dumplings on the sauerkraut and add the roasted onion rings on top.

Our tip: Use bacon with a fine, smoky note!

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