Advent calendar: December 9 - eintopf

German classic soup Eintopf - history of appearance

Culinary historians are of the opinion that Eintopf soup originated among workers and peasants around the 16th century. Translated from German, the name of the soup translates as “one pot”. The food that was in the house was cooked in the form of a thick soup. They used smoked meats, various meats, of course, if they had any, cereals, legumes, all kinds of vegetables, flour dumplings, and so on. In families that did not have meat, they prepared vegetarian eintopf, and for satiety they added flour dumplings, dumplings or flour fried until golden brown, making the soup thick and satisfying.

In fairness, it is worth noting that the soup had a different name until the 19th century, namely Durcheinander, which in German meant “confusion” or “mess.” Eintopf soup was also popular in Nazi Germany. When Hitler came to power, a decree was issued to collect food to feed the poor and homeless. Special places were built and equipped where the poor could satisfy their hunger. This soup was a must on the menu.

Such a rich set of products made the soup rich, healthy and satisfying. It was customary to cook the soup thick, so it was considered both the first and second course. According to one version, housewives cooked eintopf on the eve of major holidays, when they were busy with cleaning and washing, and did not have enough time for cooking.

There are several classic versions of eintopf soup - eintopf with sauerkraut, beans, peas, beer, dumplings. Today I want to show you how to prepare German soup Eintopf with sauerkraut . The recipe for this soup will use typical Eintopf products - two types of meat and sausages, sauerkraut, pickled cucumbers, potatoes, carrots and tomato paste.

Ingredients:

• Potatoes - 5 pcs.,
• Water - 2 liters,
• Pickled cucumbers - 2 pcs.,
• Sausages - 100 gr.,
• Sauerkraut - 100 gr.,
• Chicken back or leg - 1 pc.
• Pork - 200 gr.,
• Salt and spices to taste,
• Bay leaf - 1 -2 pcs.,
• Onions - 1 pc.,
• Tomato paste - 2 tbsp. spoons.

How to cook?

How to make German Eintopf soup? There are many options, and some of them are discussed below.

Option one

Prepare a prefabricated classic eintopf with meat and legumes. To do this you will need:

• 500 grams of pork;
• 300 grams of chicken fillet;
• 500 grams of potatoes;
• 200 grams of beans;
• 200 grams of peas;
• 1 onion;
• 1 carrot;
• 50 ml vegetable oil;
• 5 cloves of garlic;
• salt and pepper to taste.

Cooking method:

1. Cut the pork and chicken into cubes and simmer directly in a saucepan in vegetable oil with a small amount of water (about half a glass) for about 15 minutes.
2. While the meat is stewing, prepare all the vegetables. Peel and chop the onion. Carrots can be grated or simply finely chopped. Peel the potatoes and cut into cubes. Peel the garlic too and chop it using a garlic press.
3. It is most convenient to use canned peas and beans, although fresh ones will do, but in this case they will need to be boiled in advance until almost ready. It is advisable to soak dry beans in water overnight.
4. Now pour water into a pan and put all the chopped vegetables in it. Cover the pan with a lid and simmer all ingredients for about an hour.
5. At the very end, add salt and pepper. If the soup is too thick, you can also add a little water.
6. Ready!

Option two

Try cooking Swabian-style eintopf with cabbage and mushrooms. To do this you will need:

• 4 large sausages (you can use smoked sausage);
• 500 grams of potatoes;
• 300 grams of fresh champignons;
• 500 grams of white cabbage;
• 700-1000 ml of water;
• 50 grams of bacon;
• 30 grams of flour;
• seasonings and salt to taste.

Step-by-step instruction:

1. Peel and cut the potatoes, shred the cabbage.
2. Cook the vegetables for about 10-15 minutes.
3. Cut the mushrooms into slices and fry in a frying pan with lard, then add to the boiling broth with the rest of the ingredients.
4. Next, cut the sausage into pieces and fry in the same frying pan, place them in the pan.
5. Fry the flour using the same lard until golden brown, add a little water and pour the resulting sauce into the soup.
6. Cook everything together for about five to seven minutes, then pepper and salt the eintopf, remove it from the heat and let it brew under the lid for at least ten minutes.

Option three

Prepare a hearty and delicious chicken eintopf with noodles and Brussels sprouts, its recipe is quite simple.

List of ingredients:

• 400 grams of chicken fillet;
• 1.5 liters of broth;
• 1 liter of water;
• 300 grams of noodles;
• 300 grams of Brussels sprouts;
• 50 grams of sunflower oil (you can replace it with fat);
• parsley;
• nutmeg;
• salt.

Preparation:

1. Boil the chicken until cooked and remove from the broth (its total volume after cooking should be at least two liters).
2. In the same broth, cook the Brussels sprouts until fully cooked.
3. Next, make the noodles. First, roll it in oil over low heat (use a thick-bottomed pan), then pour in water and cook until it swells.
4. Next, add the noodles with all the liquid to the broth with cabbage.
5. Cut the chicken into cubes and also return to the pan.
6. Cook the soup for another five minutes, add salt, nutmeg and parsley.
7. Remove the pan from the heat, cover it with a lid and let the eintopf brew for 15 minutes.

Option four

Make rich and satisfying rice eintopf with kidneys. Here's what you'll need for this:

• 2 pork kidneys;
• 1 cup rice;
• 5 bell peppers;
• 3 tablespoons of tomato paste;
• 1.5 liters of water or broth;
• vegetable oil;
• pepper and salt to taste.

Instructions:

1. Pork kidneys must be thoroughly washed, fat and veins removed if necessary. Next, cut them into cubes and fry in vegetable oil until fully cooked.
2. Rinse the rice well, peel the peppers from stalks, seeds and cores, cut into strips. If desired, you can remove the skin by first immersing the peppers in boiling water for literally a minute or two.
3. Cook the rice and pepper in the broth until all ingredients are completely soft.
4. Place the fried kidneys in the pan along with the oil in which they were fried.
5. Add pepper and salt to the soup, cook for a couple more minutes and turn off the heat.
6. It is advisable to let the finished eintopf brew for ten to fifteen minutes.

German classic soup Eintopf - recipe

Wash a piece of pork and part of a chicken (drumstick, leg or back) under running water. Place in a saucepan. Add bay leaf, salt, black pepper and onion head. Cover the meat with cold water. Simmer the soup broth for 20 minutes over low heat. During cooking, do not forget to skim off the foam. While the eintopf broth is cooking, prepare the remaining ingredients for the soup. Take the required amount of sauerkraut.

Remove the pickled cucumbers from the jar and cut them into circles or semi-circles.

Remove the packaging from the sausages and cut them into thin slices.

Peel and cut the potatoes into wedges.

Place carrots and potatoes into the prepared meat broth.

After 10 minutes, when the vegetables are cooked, add pickled cucumbers, sausages and sauerkraut.

Cook the soup over low heat for another 10-15 minutes. 5 minutes before the end of cooking, add tomato paste. You can use ketchup or tomato sauce instead.

Pour the finished soup into bowls. The German classic Eintopf soup with sauerkraut turned out to be very tasty and rich. Serve sprinkled with fresh herbs. Enjoy your meal. I will be glad if this recipe for Eintopf soup is useful to you.

Eintopf Pichelstein

• Pork brisket - 300-500 gr.
• Smoked sausage – 200 gr.
• Lard (can be omitted if the brisket is fatty enough) - 50-70 g.
• Carrots – 200 gr.
• Celery (root) - 150 gr.
• Beans – 150 gr.
• Parsnip – 150 gr.
• Onion – 150 gr.
• Green peas – 80 gr.
• Potatoes – 500 gr.
• Water – 300 ml.
• White wheat beer – 150-200 ml.
• Salt, pepper - to taste

Everything is simple - peeled vegetables are cut into cubes, meat - into small pieces of 2-3 centimeters. In Eintopf it will go slightly fried: to do this, place the brisket in a deep frying pan, lightly fry, add smoked sausage. Now pour water into the pan, wait until it boils, remove from heat. Prepare a cauldron or a large duckling pot: place about a third of all the processed meat in it, place a third of the vegetables on top. There should be three layers in total, and potatoes should be on top. Salt and pepper the resulting structure, pour out all the liquid from the frying pan and prepare beer: when the contents of the duck pot or cauldron begin to boil, pour it in.

Bring everything to a boil again, reduce the heat to low, cover with a lid and simmer for 1.5 hours. You cannot mix, the layers must remain in place.

Cooking secrets

When preparing Eintopf soup in Swabian style, follow the following procedure:

1. The first step is to take a small head of cabbage, and then disassemble it all into leaves. Each of them needs to be thoroughly washed and dried, and then placed in a pan. You need to pour a small amount of water on top, and then put it on the stove for 15 minutes to cook.
2. While the cabbage is cooking, you need to start preparing the potatoes and mushrooms. They need to be peeled and then finely chopped. Then everything goes into the pan with the boiled cabbage.
3. Then you need to prepare the sauce, which will give the soup a special taste. To do this, you need to thoroughly heat the frying pan, and then fry the flour in it until it turns a nice golden color. Gradually you need to add broth to it, boiling everything to the desired consistency. Everything needs to be seasoned, and then pour the sauce over the vegetables and mushrooms.
4. Now it’s worth paying attention to the sausages. They must first be boiled and then fried in lard until they form a nice golden brown crust. They do not go directly into the soup; before serving, they need to be placed on a plate one at a time, and then poured into the soup itself. You can decorate the top with parsley or dill.

Now you can even prepare this delicious soup in a slow cooker. If you don't want to cook on the stove. To do this, you will need to take 250 grams of lamb, beef and chicken meat, a couple of multi-cups of beans, 2 potatoes, carrots, onions, 2 celery stalks. The beans must be soaked overnight, and the meat must be processed immediately before cooking.

Now you need to cut the carrots into small cubes, as well as the onions. Oil is poured into the multicooker bowl, and then the vegetables are fried in it. After 5 minutes, add finely chopped celery to them and cook everything for another 5 minutes. The meat is cut into portions and placed on top of the vegetables. Beans and chopped potatoes are sent to the very top.

Everything is thoroughly seasoned with herbs, salt and pepper, and then filled with water. Set the “Soup” mode for 40 minutes. As soon as the time is up, you need to let the soup sit for another 10 minutes, and only then open and serve.

Ingredients

• beef (preferably ribs with cartilage) – 400 g
• onions – 2 pcs.
• medium carrots – 1 pc.
• potatoes – 2-3 pcs.
• champignons – 100 g
• red lentils – 1 cup
• smoked hunting sausages – 1-2 pcs.
• Brussels sprouts, broccoli or cauliflower – 100 g
• vegetable oil – 2 tbsp. l.
• water – approximately 1.5 l
• cumin – 2 chips.
• salt and pepper - to taste
• parsley - for serving

How to submit?

A thick German soup (you can even call it a stew) with three types of meat and vegetables is perfect for a hearty lunch. How to prepare German Eintopf soup, see below.

To prepare you will need the following...

INGREDIENTS

• 200 g each of pork, lamb, chicken;
• 3 carrots;
• 4 medium potatoes;
• 250 g vegetable beans (you can take frozen);
• leek stalk;
• celery (1 root);
• a spoon of paprika;
• liter of meat broth;
• a little salt;
• pepper and parsley.

COOKING

1. The prepared meat is cut into pieces (2-3 centimeters), sprinkled with paprika and fried in a frying pan with a spoonful of lard.
2. Carrots and leeks are cut into slices, celery into small cubes. Each potato is divided into 6 parts.
3. Then the meat and vegetables (except for leeks and parsley) are placed in a pan, salted, seasonings are added, poured with broth and simmered until tender over low heat (about an hour and a half).
4. All that remains is to add the leeks and let simmer for another 5-7 minutes.
5. Before serving, sprinkle the eintopf with chopped parsley.

PS. This soup combines both the first and second courses. Be sure to try it, you will like it.

Bon appetit!

Watch the video below with another recipe for preparing a similar soup for the dinner table.

All housewives cook soups, because they are nourishing, tasty and healthy. And if you are quite tired of the usual recipes, try cooking something unusual, for example, eintopf!

A little about the history of soup

The history of the Eintopf dish is not known for certain, but it is believed that it was invented among peasants. Initially, it was invented as a soup that could feed the whole family tasty and satisfying after a hard day at work. The translation of the word itself means “one pot,” since it was assumed that the housewife should place almost all the products that she had on hand at that time in one container, and then cook them.

In some ways, Eintopf’s recipe really justifies such a legend, since it can include a wide variety of ingredients: legumes, such as beans, peas or lentils, various vegetables (carrots, rutabaga, potatoes, cabbage), meat and even often pasta. In addition to this, some housewives even cook it with fish and mushrooms, so you can always experiment with different variations of ingredients to try new flavor combinations.

Classic recipe

You will need:

• pork (or beef) - 0.5 kg;
• chicken fillet - 0.3 kg;
• carrots - 0.3 kg;
• potatoes - 0.5 kg;
• peas - 250 gr.;
• beans - 250 gr.;
• water;
• vegetable oil - 50 g;
• onion - 1 pc.;
• garlic, salt, pepper - to taste.

Along with Eintopf soup, Jägermeister liqueur is truly German. The secret of this drink has been kept in the strictest confidence for many years. The liqueur goes well with a wide variety of ingredients. There are entire Jäger parties where you can try exquisite and fiery dishes. Jägermeister liqueur is an excellent addition to hearty drinks that can be tasted in almost all beer halls and restaurants in Germany. Only white sausages in natural film are considered truly Bavarian.

Classic recipe

The ingredients of the German Eintopf in its classic variation should be as follows:

• 500 grams of beef or pork;
• 300 grams of chicken;
• 300 grams of carrots;
• 500 grams of potatoes;
• 250 grams of beans;
• 250 grams of peas;
• 1 onion;
• 50 ml vegetable oil;
• water;
• salt, pepper and a couple of cloves of garlic.

Once all the ingredients have been purchased, you can begin preparing the national German dish.