Soup, as a starter for a meal, is an absolute must for many Austrians, and so are liver dumplings. They are probably the most classic of all Austrian soup extras and, as the name implies – they are made out of liver, bread and seasoning – are even popular amongst those who don’t usually like innards. Taste our popular Beef Broth with Liver Dumplings!



For the beef broth:

  • 500 g meat for making a broth (beef, diced)
  • 1 onion (halve)
  • beef bone (according to taste)
  • 1 bunch soup greens (a little parsley, carrot, leek, turnip etc)
  • 3 egg whites
  • 2,25 l water
  • salt
  • chives or parsley (to garnish)

For the liver dumplings:

  • 1 onion (finely chopped)
  • oil
  • 100 g beef liver (minced)
  • 1 egg
  • 80 g diced bread
  • 50 g breadcrumbs
  • salt
  • pepper
  • 1 tbsp marjoram
  • 1 tbsp parsley
  • chives (to garnish)

Directions for Beef Broth with Liver Dumplings

  1. Wash meat, pat dry, dice and place in 2 litres of cold water.
  2. Halve onion and fry in a pan without oil on the cut side.
  3. Wash the beef bone and soup greens in cold water and add to the meat together with the browned onions. Bring the water to the boil and simmer for approx. 2 hours.
  4. Allow the soup to cool and spoon off any excess fat.
  5. Beat the egg white with cold water, slowly stir into the soup and leave to simmer until clear.
  6. Strain the soup through a tea towel and season with salt.
  7. Garnish with chopped chives or parsley and serve as a clear soup or with one of the following Viennese soup extras.
  8. For the liver dumplings, chop the onions and fry in a little oil.
  9. Mix the liver with the egg, fried onions, diced bread, breadcrumbs and seasoning and leave to stand for approx. 30 minutes.
  10. Now shape this into dumplings and cook in lightly simmering salted water for approx. 10 minutes.
  11. Take the dumplings out of the water, allow any water to drip off and place in the heated beef broth. Serve garnished with chives.


Dumplings have been made correctly if their consistency is slightly loose. In some regions in Austria, the dumplings are briefly fried in a pan until crispy before adding to the beef broth.


Liver dumplings are also good for freezing and you can easily make a batch of these in advance. This way you will always have some at the ready if you feel like eating them!
What would a soup be without something extra added to it? That’s why we have even more of the most classic Austrian soup extras for you:  Semolina Dumplings, Noodles, Frittaten and Kaiserschöberl.

Beef broth with semolina dumplings is a special starter in Austrian.
Would you like to try a more unusual soup extra? Austrian cuisine has the answer: Semolina Dumplings. They must have three edges, be fluffy and not too big.
Noodles are a traditional Austrian soup extra. They spice up our classic Beef broth with noodles.
The ultimate all-round dish which everyone likes – noodles! In Austria they are a favourite soup extra. They spice up our classic Beef Broth with Noodles.
Chopped thin pancake strips added to the soup: Austrian Beef broth with frittaten.
Frittaten (chopped thin pancake strips) are quick and easy to make, cheap and, as we say today, a real soul food. Beef Broth with Fritatten is extremely popular as a starter in Austria.
Beef broth with Kaiserschöberl: light and fluffy and always popular added to hearty soups.
Schöberl are, in their simplicity, regarded as a real deli food. The origins as a soup extra date back to Imperial times and Beef Broth with Kaiserschöberl is still popular today in Austria.