Oxtail soup with liver dumpling and pancake strips

- Clean, peel and chop soup vegetables (carrot, parsley root, celery root, onion). Place in a large pot and cover with cold water. Bring to boil and then add salt. Add chopped meat, bring to a boil, skim off foam and reduce heat. Simmer about 2 hours.

- Remove meat and bones. Drain soup though a sieve. Use meat separately.

- Peel and finely chop onions. Heat butter in a skillet. Add onions and parsley, Sauté{, stirring constantly. Remove from heat.

- Place liver in a mixing bowl. Soak stale rolls in water, squeeze out excess liquid and tear apart, adding small pieces to bowl. Combine with egg, seasoning, pressed garlic, and onion/parsley mixture.

- Stir until mixture is smooth, using a hand mixer with dough hooks. If the mixture is too soft or liquid, add some bread crumbs.

- Let stand about 30 min. With wet hands, form oval dumplings and, depending on their size, simmer for 10-15 min in boiling salted water. Remove and drain well.

- Sift flour and salt into a bowl. Beat in eggs. Mix milk with mineral water and slowly stir to a smooth batter. Beat with a hand mixer until smooth. Let batter stand for 30 min.

- heat butter in a small skillet or omelette pan. Using a ladle, pour batter into skillet and rotate until batter covers base of pan. When one side is golden brown, turn and brown other side. Continue with remaining batter.

- Roll pancakes and slice into thin strips. Distribute into preheated soup plates or bowls and cover with hot oxtail soup. Add the liver dumpling in hot soup, garnish with freshly chopped parsley or chives.