Update date: 9 September 2015

Sorrel soup with liver dumplings


  • 1 kg of soup greens
  • Sorrel – to your taste
  • Garlic – to your taste
  • 20 dkg of liver
  • 1 egg
  • 1 roll
  • Breadcrumbs



Prepare bouillon of soup greens, add sorrel and garlic. Chop the liver, add soaked roll, egg and breadcrumbs – and mix all. Form the dumplings, boil them and serve with garlic toasts.



This meal was prepared by the Beskidian Culinary Club from Skoczów during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.