Liver Rice Soup

Ingredients for 4 servings:

• 1 kg meaty pork bones (e.g. ribs - the bones from the pork loin in the main course),
• 1 tsp black peppercorns,
• 1 tsp Kecskeméti tomato purée,
• 1 clove garlic,
• 1 onion,
• 1 bunch parsley,
• 2 parsley roots,
• 1 small piece of celeriac,
• 3 carrots,

for the liver rice:

• 1 small onion,
• half or whole tsp Univer onion paste,
• 1 tbsp oil,
• 150 g pork liver,
• 1 egg,
• 2 tbsp flour and breadcrumbs,
• 1 tsp salt,
• half a tsp ground black pepper,
• 1 tsp marjoram

Preparation:

If possible cut the bones into several pieces - it’s best to buy them with this already done - and place them in boiling water for 3-4 minutes. Then drain and rinse them in lukewarm water and place in a saucepan. Add 2 litres of cold water and bring to the boil over a medium heat. When it comes to the boil reduce the heat, add salt (begin with 1 heaped tsp), season with pepper and flavour with tomato purée. Peel and slice the garlic and add to the pan together with the washed, unpeeled onion. Wash and destalk the parsley then finely chop the leaves and set aside until serving. Place the stalks in the stock. Clean and slice the parsley root and celeriac and add to the stock. Cook for a good hour then strain. Return the resulting rich broth to the heat. Peel the carrots, cut into 3-4 mm slices and add to the soup When it comes to the boil reduce the heat and simmer for 15 minutes, in which time the carrots will soften slightly.

While the stock (the bone soup) is cooking prepare the liver rice dough. Peel and very finely grate the onion. It’s important that it is very finely grated as otherwise it will be impossible to separate the liver rice into the soup. Pour the oil into a small pan and sweat the onion in it. If using onion paste it is enough to fry it for 30 seconds. Leave to cool. Chop the liver and then purée in a blender. In the absence of this a hand-held mixer can be used but it is important that it be completely smooth as if any liver pieces remain it will be impossible to separate. Combine the liver purée with the onion, egg, flour and breadcrumbs. Add salt and pepper and season with the chopped marjoram. Set aside for at least 15-20 minutes in order for the breadcrumbs to swell.

Rinse the gnocchi maker in cold water, place the liver dough on it and press through into the simmering soup. The resulting small gnocchi are hardly bigger than a grain of rice; hence the name. Cook for 5 minutes, stirring occasionally and then season with the chopped parsley. Taste and, if necessary, add salt and pepper.

Useful advice from Univer:

If using beef liver or chicken liver the stock should be made with beef bones or chicken giblets.

When pressing the gnocchi into the soup it’s a good idea to make only a few at first to check if they are acceptable. If they are too hard add a little fat or sour cream and, if too soft, some more breadcrumbs.