The national cuisine of Germany was formed over many centuries and incorporated the culinary traditions of different regions of the country. The local population loves tasty and satisfying food, not claiming the title of diet. All kinds of sausages, sauerkraut, sauerkraut, steckerfish and, of course, German Eintopf soup are especially popular here. Recipes of the latter will be considered in today's article.
General information
This thick rich dish is capable of replacing both the first and second. Initially, it was prepared in peasant families from what was in the house. Over time, his wealthy Germans took over his recipes, and today he is served in many of the best restaurants in Germany and Belgium.
Eintopf is cooked in water or broth. Typically, various types of meat, smoked meats, cereals, pasta, lentils, beans, asparagus, broccoli, rutabaga, carrots, potatoes, cauliflower or Brussels sprouts, mushrooms or peas are added to it. Since this German soup is boiled not only in Germany, but also in other countries, its recipes are diverse. For example, the Belgians complement Eintopf with light beer, and the French with lamb and white turnip.
With chicken stomachs and beans
This rich and aromatic dish, which contains bean and smoked bird offal, will be a good option for a hearty meal. It is served only hot and will take its rightful place in the winter menu. To feed your family with real German Eintopf soup you will have to stock up in advance:
- 300 g smoked chicken stomachs.
- 340 g of beans in a tomato.
- 2 liters of standing water.
- 3 medium potato tubers.
- 2 ripe tomatoes.
- 1 onion.
- 1 carrot.
- Salt and pepper.
Washed and peeled potatoes are cut into large cubes and sent to a pot. Chicken stomachs, grated carrots, chopped onions, slices of tomatoes and canned beans are poured there. All this is peppered, salted, poured with the required amount of water and sent for a couple of hours to a preheated oven.
With champignons and sausages
The recipe for German soup discussed below is sure to fall into the personal collection of everyone who loves mushrooms and sausages. Eintopf welded on it has a rich aroma and a dense texture. And added freshness of cabbage gives it a special freshness. Everyone who wants to feed their loved ones with such a dinner will have to prepare in advance:
- 700 g of potatoes.
- 500 g of young white cabbage.
- 300 g of raw champignons.
- 500 ml of broth.
- 50 g of bacon.
- 5 sausages.
- 3 tbsp. l flour.
- Salt and ground pepper.
To start cooking the famous German Eintopf soup, whose history goes back to the distant past, you need to process cabbage. It is freed from the upper leaves, washed, chopped with wide strips and sent to a pot with boiling broth. Slices of potatoes and chopped mushrooms are poured there. All this is complemented by frying from flour and bacon, pepper, salt and continue to cook. Shortly before turning off the stove, rings of toasted sausages are added to the common pan.
With pork and rice
This thick German soup is prepared with meat, fresh and canned vegetables. It has a relatively high nutritional value and is equally suitable for lunch or dinner. To cook Eintopf at home? you will need:
- 250 g lean pork.
- 250 g canned corn.
- 1 liter of vegetable broth.
- 1 onion.
- 1 sweet bell pepper.
- 4 tbsp. l rice.
- Salt, vegetable oil, pepper and ground nutmeg.
Pre-washed meat is stripped of films and veins, cut with centimeter cubes and fried in a greased hot pan. When it is browned, chopped vegetables are poured out to it and wait until they soften. At the next stage, salt, seasonings, rice and broth are added to the general container. All this is cooked until cereal is cooked, and then supplemented with corn and poured on plates almost immediately.
With salami and beans
This German soup will surely appeal to connoisseurs of smoked meats and hearty homemade food. To cook a dense rich Eintopf on your own, you will need:
- 200 g of dry beans.
- 200 g peas.
- 300 g salami.
- 2 l of broth.
- 4 potato tubers.
- 1 carrot.
- 2 small onions.
- 2 tbsp. l thick tomato paste.
- 1 tsp. caraway seeds and dried marjoram.
- Salt, refined oil and ground pepper.
Peas and beans are sorted, poured into a deep bowl and soaked for four hours. After the designated time, the beans are washed, thrown into a colander, sent to a large pot, poured with salted broth and cooked until half cooked. At the next stage, they add slices of potatoes, slices of salami, sautéed vegetables and ground pepper. All this is simmered for an hour. Shortly before turning off the stove, the contents of the pan are supplemented with tomato paste, caraway seeds and dried marjoram.
With beef liver
The German Eintopf soup, whose history dates back to more than one century, can be prepared even from liver and vegetables. To do this, you will need:
- 500 g of beef liver.
- 500 g of carrots.
- 1 kg of potatoes.
- 2 onions.
- Margarine, salt, greens, water and seasoning.
First you need to do onions. It is peeled, rinsed, chopped, fried in melted margarine and transferred to a large saucepan. Potato circles and carrot rings mixed with liver cubes are placed on top of the layers. All this is salted, seasoned, poured with hot water so that it covers vegetables and offal, and sent to the stove. About an hour after boiling, the contents of the pan are sprinkled with chopped herbs and removed from the heat.
With carrots and pears
In general, according to technology, corned beef and interior fat are added to the classic German Eintopf soup with fruits. But since not all people can eat such fatty foods, a lightweight version of this dish was invented. To prepare it, you will need:
- 500 g pears.
- 400 ml of broth.
- 4 potato tubers.
- 1 onion.
- 5 carrots.
- Salt, sugar, cloves, peppers, parsley, herbs, vegetable and butter.
First, do the onion. It is cleaned, rinsed, chopped in half rings and fried in vegetable oil. When it changes color, sliced potatoes, sliced pears and chopped carrots are added to it. All this is poured with broth, supplemented with salt, spices and sugar, brought to readiness, not forgetting to season with lavrushka. Before serving, each portion must be flavored with butter.
With sausages and pickles
As part of this German soup, several types of meat products are present at once. Due to this, it has an incredibly rich taste and breathtaking aroma. And the pickles present in it give it a special piquancy. To submit such an internetopf for dinner, you will need:
- 200 g of hunting sausages.
- 200 g salami.
- 500 g Viennese sausages.
- 500 g sauerkraut.
- 3 pickles (more possible).
- 2 boiled potatoes.
- Water, salt, oil, seasonings and tomato paste.
Sausages are cut into rings and fried in a blue-oiled pan. When they are browned, chopped onions are poured out to them and continue to cook. In just a couple of minutes, all this is supplemented with concentrated tomato paste, chopped cucumbers and sauerkraut. In less than half an hour, the contents of the pan are salted, seasoned with spices, poured with hot water mixed with chopped potatoes, and brought to full readiness.
With pork and chicken
Fans of rich, rich dishes can offer one more simple recipe for classic German soup. Eintopf, prepared with the addition of two types of meat, is not only tasty, but also nutritious. Therefore, they can be fed to the hungry family. To cook such a lunch or dinner, you will need:
- 500 g of pork.
- 300 g of chicken.
- 300 g of carrots.
- 500 g of potatoes.
- 250 g of beans.
- 250 g peas.
- 1 onion.
- Salt, water, garlic, pepper and vegetable oil.
Pre-washed meat is cleaned of everything unnecessary, cut into large cubes and spread in a thick-bottomed pan. A little vegetable oil and half a glass of water are poured there. All this is sent to the included burner and stewed within fifteen minutes from the moment of boiling. After the stipulated time, legumes, as well as peeled and coarsely chopped vegetables, are poured to the meat. Hot water is poured into it so that it completely covers the contents of the dishes. All this is salted, pepper and stewed under a lid for no more than forty-five minutes. Eintopf prepared in this way is flavored with crushed garlic, sprinkled with chopped herbs and insisted for a short time in a closed pan.
With celery and lamb
The recipe below will be approved by lovers of German cuisine, in the arsenal of which there is a multicooker. To repeat it at home you will have to prepare in advance:
- 250 g of mutton on the bone.
- 250 g beef tenderloin.
- 250 g of chicken.
- 2 cups dry beans.
- 3 potato tubers.
- 1 carrot.
- 1 leek.
- 3 petiole celery.
- Salt, vegetable oil, broth and spices (tarragon, thyme, lovage and marjoram).
Leek and carrots are cleaned, washed, cut and passaged in a greased multicooker bowl. Almost immediately, celery is added to them and they continue to cook. At the next stage, pieces of meat, pre-soaked beans, potato slices, salt and seasonings are added to the common tank. All this is poured with the right amount of broth, covered with a lid and cooked in the “Soup” mode for forty minutes. They serve hottop with sour cream and a piece of freshly baked bread.