Czech name: Hovězí vývar s játrovými knedlíčky

Written by Romana Kodytkova

Broth is one of the most popular kind of soup in the Czech Republic and it offers plenty of possibilities. You can make it out of chicken (breast, necks, wings, skeleton), vegetables, bones or if you want to be ritzier and taste something special and really delicious try beef. This kind of soup is one of the strongest and as I said, very good. I recommend it. Ten out of ten points!!! And what about liver dumplings? That’s the best thing to add to this soup. Czech people love liver dumplings and soup as such has become a part of wedding banquets.


1 lb beef stew meat
4 or 5 soup bones (pork or beef)
3 peeled sliced carrots
2  sliced celery stalks
1 or 2 peeled and sliced parsnips
1/2 gal water
1 Tbs salt
1 tsp paprika
1 lb minced chicken or pork liver (poultry is better)
2 Tbs soft butter
1 egg
1 or 2 cups plain bread crumbs
salt and ground black pepper to taste
1 or 2 grated or pressed garlic cloves


Wash the bones and put them into a kettle with a lid, cover with the cold water and boil for one hour. Then strain the bones saving the water to which the meat is added and boiled for two hours. Add the prepared vegetables to the soup after 1 1/2 hrs. Add salt to taste, cooking until the vegetables are tender.
Make the dumplings by mixing the minced liver, butter, one egg, plain bread crumbs, salt, pepper, and garlic to form a firm but not hard dough. Form into small balls. Then take the meat out of the soup and cut into pieces which are to be added back to the soup before serving. Boil the dumplings in the soup for about ten minutes. You may add noodles (optional).