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„Möhrendurcheinander“ is a typical German-Westphalian stew. The basis is always a good broth, carrots, meat and potatoes. The meat is at its simplest way with some bacon, but can be richer with pork, fresh or cured. My wife's recipe (who comes from the Ruhr area) even uses black pudding instead of meat.
In the meantime I found out that the recipe found its way to the south of Germany, mostly under the name carrot and potato...
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Rutabaga unfortunately have a bad reputation in Germany, which still stems from the notorious rutabaga winter 1916/1917 in Germany during the First World War. Even in the first years of hunger after the Second World War, the rutabaga were again the first choice to alleviate the food shortage.
In the 1990s, the rutabaga suddenly became sociable again and I just tried this stew and with enough good ingredients, they are very...
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It goes again to the autumn and autumn is known as stew time. What we had long ago, was a chicken soup or stew.
As described in the previous post, we have a lot of chicken stock and, inevitably, chicken meat. Half of a huge greens was overcooked to the taste of the broth, the other half came cut small in the chicken stew. In contrast to the original recipe, the chicken was about 3 kg and we had the half. Thus, there were 4 servings...
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This cauliflower soup is also a way of using up leftovers. 2 1/4 l bags of beef broth came out of the freezer, half a cauliflower was left over from my sweetheart's meal on Saturday, 100 ml of sour cream was also waiting to be used up and potatoes are almost always in our supply. 2 servings Ingredients:
500 ml beef broth
400 - 500 g cauliflower, divided into individual florets
1 floury potato of about 100 g, peeled and coarsely...
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The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.).
In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient custom of distributing many broth, which arose on the sausage making to the neighbors. In...
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Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II.
My recipe is slightly different from the original because I do not use broth but a cured pork knuckle cooked...
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I developed this recipe about 20 years ago, when my mother-in-law was practically bombarding us with zucchini every summer. I actually don't like zucchini; I just miss the distinctive flavor. However, the soup really appreciates strong spices, and I like zucchini that way, too. 2 servings Ingredients:
500 g zucchini
2 medium-sized potatoes
300 ml vegetable stock
salt
pepper
hot paprika
1 garlic clove
5 juniper berries
1 teaspoon...
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A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an ornamental plant and the above-ground part was thought to be poisonous, which is true for the Solanine alkaloid.
Nobody knows if the legend is true, that Friedrich II. the Great let grow potatoes, and then watched by soldiers who had eagerly looked in the other direction when the surrounding peasants had stolen the...
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This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday soup that is served before the roast. It's a hearty stew full of meat, vegetables, and either potatoes or pasta. Really suitable for getting the cooled bones in the body going again. If you use enough meat bones for this, of course the broth for the Sunday soup is also enough from the recipe, as well as many...
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To quickly make chicken soup, you can sometimes resort to chicken parts in a pinch. Unfortunately, the broth isn't as rich as one made from a real chicken. In this case, I used a 1 kg package of chicken drumsticks. Most of the vegetables (leek, celeriac, carrot, parsley root) were still slumbering in our refrigerator vegetable drawer. The broth was made from the cleanly trimmed skins and the meat.
The meat was removed from the bones...
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