Recipe
Ajngemahtes
Clear Zagreb chicken soup with root vegetables and liver dumplings. The dumplings start from bread soaked in milk - no leftover mash required.
Ajngemahtes takes about 85 minutes and makes 4 servings. Each serving has 611 kcal.
- Preparation
- 35 minutes
- Cooking
- 50 minutes
- Total time
- 85 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 611 kcal
- Protein
- 38.4 g
- Carbohydrates
- 28.6 g
- Fat
- 36.2 g
Ingredients
- Chicken thighs600 g
- Onion1 pc
- Carrot2 pcs
- Parsley root1 pc
- Kohlrabi1 pc
- Celery1 pc
- Frozen peas150 g
- Warm water1.5 l
- Vegeta or similar seasoning1 tbsp
- Bay leaf2 pcs
- White bread80 g
- Milk80 ml
- Chicken livers150 g
- Butter30 g
- Eggs1 pc
- All-purpose flour2 tbsp
- Parsley20 g
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Peel and dice the onion, carrot, parsley root, kohlrabi and celery into even 1 cm cubes. Trim any excess fat from the chicken thighs.
- 2
Put the thighs, vegetables, bay leaves, Vegeta and 1.5 liters of cold water in a pot. Bring to a simmer and cook 30 minutes, skimming the foam. The meat should pull from the bone.
- 3
Tear the bread into a bowl, pour over the milk and leave it to soak until no dry crumb remains.
- 4
Chop the chicken livers very finely. Melt the butter in a small pan and sweat a spoon of the diced onion 2 minutes until translucent. Cool a minute.
- 5
Squeeze the bread dry. Mix it with the livers, the cooled onion, the egg, flour, chopped parsley, salt and pepper. The dough should hold when pinched - add a teaspoon of flour if it slumps.
Tip: Livers must be chopped, not blended - a paste makes heavy dumplings that sink and stay raw in the middle.
- 6
Lift the thighs from the soup. Pull the meat off the bones, discard the skin and bones, and return the meat to the pot in bite-size pieces. Add the peas.
- 7
With wet hands shape walnut-size dumplings. Slip them into the barely simmering soup and cook 15 minutes. They are done when they float and feel springy.
Tip: If the soup boils hard the dumplings break. Keep it at a lazy bubble - you should count the bursts.
- 8
Taste the soup for salt. Ladle into warm bowls and finish with more parsley.
Cooking methods
On the stove
Start the soup on a medium gas flame until it barely simmers, then drop to the lowest flame that still moves the surface. A heavy pot keeps the vegetables from catching. Shape dumplings while the soup cooks so nothing waits on a cold stove.
On induction
Bring the pot to a simmer on level 7, then hold the soup at 3. Drop to 2 before the dumplings go in so the plate does not surge. Induction keeps a steady low simmer that is kinder to liver dumplings than a jumping gas flame.
Over an open fire
A cast-iron pot nestled in medium embers makes this soup well. Pull the pot toward cooler ash for the dumpling stage so the boil stays lazy. The onion-liver mix can be sweated in a small pan at the fire’s edge.
Recipe questions
- How long does this recipe take?
- Plan for about 85 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Bring the pot to a simmer on level 7, then hold the soup at 3. Drop to 2 before the dumplings go in so the plate does not surge. Induction keeps a steady low simmer that is kinder to liver dumplings than a jumping gas flame.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pot nestled in medium embers makes this soup well. Pull the pot toward cooler ash for the dumpling stage so the boil stays lazy. The onion-liver mix can be sweated in a small pan at the fire’s edge.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
