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In contrast to the minestra, which is eaten in a wide variety of forms throughout Italy, the minestrone is limited to northern Italy and is one of the primo piatti, the starters. With potatoes and pasta, it serves the same purpose as pasta, it fills you up. The subsequent Secundo is then just a palate tickler made of fish or meat.
Recipes keep appearing in cookbooks and on the Internet that set the individual vegetable components in...
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In the summer, when the green beans are ripe, such stews were a real treat to deal with the huge amounts of beans and tomatoes that ripened almost at the same time. Some could be preserved in jars, some were frozen. So you always had a bit of summer on your plate, even in winter. What I don't put on my plate are the lactofermented beans. I hate the smell when you open the jar. The third part was mostly not so good looking with brown...
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The title was deliberately chosen because my teeth are currently being repaired and on some days I'm not allowed to touch my gums at all, no matter how soft they are.
The soup actually contains all the elements that belong in a normal potato soup. A good beef broth, potatoes, soup vegetables and bacon. After cooking, the whole thing is stirred until smooth with a hand blender so that no discernible pieces can be seen or felt. I only...
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In contrast to the heavy winter stews with dried and frozen peas, meat and sausage, this is a light, quick soup without deposits. Of course, you can still heat up finely chopped wieners in it at the end. But that is not conducive to the current condition of my teeth. To freshen up the dull taste of the peas, I seasoned the soup subtly with dried peppermint. 2 servings Ingredients:
1 tbsp neutral oil
1 small onion, finely diced
500 ml...
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A very old recipe consisted of 50% tomato passata, 25% meat stock and 25% port wine, which was only slightly heated at the end. But since I can no longer eat something like this due to my liver disease, I have adapted the recipe accordingly. After sautéing the onion, a double shot glass of port is added to the batch and cooked off completely. This way I get the taste of the port wine but completely without the alcohol.
The topping...
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The recipe is of course neither French nor German. Actually it is a German stew with French seasoning. I could, however, imagine that such a dish is quite prepared as a winter meal in very rural areas of Lorraine and Alsace in a similar form. 8 servings Ingredients:
300 g dried lentils
1 bunch soup greens (leek, carrots, celery)
200 g smoked bacon
1 large onion
1 tablespoon lard
1 pork knuckle, cured by request
or
1 kg pork belly,...
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Bouilliabaisse is a famous fish soup from Marseille in the Provence in southern France.
The origin of the recipe is always traced back to a simple fish soup that the fishermen cooked from the by-catch that could not be sold. This has now been refuted, the recipe definitely comes from French high cuisine and can be traced back to the 16th century.
Usually up to 8 different Mediterranean fish are used. The question is how many buckets...
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This soup I ate the first time at the age of 12 years. A co-worker of my uncle, a Hungarian, has prepared the soup in a cauldron over an open fire in the garden. The whole was then served first the broth as a soup and the fish and potatoes as a main dish. If I remember correctly, there was also a soft white bread in order to soak any residual liquid.
My feelings at that time before eating? Oh my god, boiled fish!!! Who knew the cold...
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This is one of the typical winter stews in Germany. Unfortunately I don’t have very often the opportunity to cook it, as my sweatheart hates white beans. So then I use as in this case the rare occasion when I’m alone at home. Then I use a kilogram of dry beans in a week for so beautiful dishes like this bean soup, chili beans or cassoulet. 4 servings Ingredients:
250 g dried white beans
1 pork knuckle, fresh or cured
salt
1 bunch...
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The Grießklößchen soup in Germany and the Grießnockerl soup in Austria is a very well-known soup. The basis is a good beef broth, Rindssuppe in Austria, with various ingredients, here together with some boiled meat and a bouquet garni cut into julienne.
The semolina dumplings are also one of three filling additions to the wedding soup in many places.
The semolina dumplings are actually very easy to make, not everyone dares to...
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