Veal liver dumplings
Foto: Willfried Gredler-Oxenbauer
Soak boletus in warm water. Dice the potatoes (1cm), cut onion, bacon, carrots and celery into small cubes. Heat oil in a large pot; fry the onion, bacon, carrots and celery slowly until translucent. Add the flour, sauteé lightly, add beef broth, and blend until smooth. Season with salt, pepper, marjoram, caraway seed, crushed garlic, chopped parsley, celery leaves and bay leaf. Remove boletus from the soaking liquid, chop coarsely, and add to the soup. Strain mushroom soaking liquid through a kitchen cloth and add to the soup. Cook for approximately 15 minutes, then add the potatoes and cook until they are soft. Stir in the sour cream, remove from the hotplate and season with salt, pepper and vinegar.
Wein aus Österreich - Kostbare Kultur