German soup: ingredients, recipe with photo, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The national cuisine of Germany has been formed over many centuries and has absorbed the culinary traditions of different regions of the country. The local population loves tasty and satisfying food that does not pretend to be dietary. All kinds of sausages, sauerkraut, schweinebraten, steckerfish and, of course, the German Eintopf soup are especially popular here. The recipes of the latter will be discussed in today's article.

General information

This thick, rich dish can replace both the first and the second. Initially, it was prepared in peasant families from what was available in the house. Over time, its recipes were adopted by we althier Germans, and today it is served in many of the best restaurants in Germany and Belgium.

Eintopf is cooked in water or broth. Usually, different types of meat, smoked meats, cereals, pasta, lentils, beans, asparagus, broccoli, swede, carrots, potatoes, colored or Brussels sprouts are added to it.cabbage, mushrooms or peas. Since this German soup is cooked not only in Germany, but also in other countries, its recipes are diverse. For example, the Belgians complement the Eintopf with light beer, while the French complement it with lamb and white turnips.

With chicken stomachs and beans

This rich and fragrant dish, which includes legumes and smoked bird giblets, will be a good option for a hearty lunch. 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:

• 300g smoked chicken gizzards.
• 340 g beans in tomato.
• 2 liters of settled water.
• 3 medium potato tubers.
• 2 ripe tomatoes.
• 1 onion.
• 1 carrot.
• S alt and pepper.

The washed and peeled potatoes are cut into large cubes and sent to a cauldron. Chicken stomachs, grated carrots, chopped onions, tomato slices and canned beans are also poured there. All this is peppered, s alted, poured with the required amount of water and sent for a couple of hours in a preheated oven.

With champignons and sausages

The German soup recipe discussed below will surely fall into the personal collection of everyone who loves mushrooms and sausages. Eintopf cooked on it has a rich aroma and a thick texture. And the added young 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 potatoes.
• 500 g young white cabbage.
• 300 g raw mushrooms.
• 500 ml stock.
• 50g bacon.
• 5 sausages.
• 3 tbsp. l. flour.
• S alt and ground pepper.

To start cooking the famous German soup Eintopf, whose history goes back to the distant past, you need to process cabbage. It is freed from the upper leaves, washed, chopped into wide strips and sent to a pot of boiling broth. Slices of potatoes and chopped mushrooms are also poured there. All this is supplemented with a frying of flour and bacon, pepper, s alt 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 made 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:

• 250g lean pork.
• 250g canned corn.
• 1L vegetable broth.
• 1 onion.
• 1 sweet bell pepper.
• 4 tbsp. l. rice.
• S alt, vegetable oil, pepper and ground nutmeg.

Pre-washed meat is cleaned from films and veins, cut into centimeter cubes and fried in a greased hot frying pan. When it is reddened, chopped vegetables are poured into it and wait until theysoften. At the next stage, s alt, seasonings, rice and broth are added to the common container. All this is boiled until the cereals are ready, and then they are supplemented with corn and poured into plates almost immediately.

With salami and legumes

This German soup will surely appeal to connoisseurs of smoked meats and hearty homemade food. To cook a thick saturated aintopf yourself, you will need:

• 200g dry beans.
• 200g peas.
• 300g salami.
• 2 l stock.
• 4 potato tubers.
• 1 carrot.
• 2 small onions.
• 2 tbsp. l. thick tomato paste.
• 1 tsp each cumin and dried marjoram.
• S alt, refined oil and ground pepper.

Peas and beans are sorted out, poured into a deep bowl and soaked for four hours. After the indicated time has elapsed, the beans are washed, thrown into a colander, sent to a large saucepan, poured with s alted broth and boiled until half cooked. At the next stage, potato slices, salami slices, sautéed vegetables and ground pepper are added to them. All this is cooked over low heat for an hour. Shortly before turning off the stove, the contents of the pan are supplemented with tomato paste, cumin and dried marjoram.

With beef liver

German soup Eintopf, whose history dates back more than one century, can be prepared even from liver and vegetables. For this you will need:

• 500 g beef liver.
• 500g carrots.
• 1 kg potatoes.
• 2 bulbs.
• Margarine, s alt, herbs, water andseasoning.

First you need to work on the bow. It is peeled, rinsed, chopped, fried in melted margarine and transferred to a large saucepan. Layers of potatoes and carrot rings mixed with liver cubes are placed on top. All this is s alted, seasoned, poured with hot water so that it covers vegetables and offal, and sent to the stove. About an hour after boiling, sprinkle the contents of the pan with chopped herbs and remove from heat.

With carrots and pears

In general, according to technology, corned beef and visceral fat are added to the classic German Eintopf soup with fruit. But since not all people can eat such fatty foods, a lighter version of this dish was invented. For its preparation you will need:

• 500 g pears.
• 400ml stock.
• 4 potato tubers.
• 1 onion.
• 5 carrots.
• S alt, sugar, cloves, pepper, parsley, herbs, vegetable and butter.

First, you should do the bow. It is cleaned, rinsed, chopped into half rings and fried in vegetable oil. When it changes shade, slices of potatoes, slices of pears and chopped carrots are added to it. All this is poured with broth, supplemented with s alt, spices and sugar, brought to readiness, not forgetting to season with lavrushka. Before serving, each serving must be flavored with butter.

With sausages and pickles

This German soup contains several types of meat products at once. Thanks to this, it has an incredibly rich taste and breathtaking aroma. And the pickles present in it give it a special piquancy. To serve this Eintopf for dinner, you will need:

• 200 g hunting sausages.
• 200g salami.
• 500 g Viennese sausages.
• 500g sauerkraut.
• 3 pickled cucumbers (may have more).
• 2 boiled potatoes.
• Water, s alt, oil, spices and tomato paste.

Sausages are cut into rings and fried in a blue-eyed greased pan. When they are browned, chopped onions are poured over them and continue cooking. In just a couple of minutes, all this is supplemented with concentrated tomato paste, chopped cucumbers and sauerkraut. In a little less than half an hour, the contents of the pan are s alted, flavored with spices, poured with hot water mixed with chopped potatoes, and brought to full readiness.

With pork and chicken

Fans of rich thick dishes can offer another simple recipe for a classic German soup. Eintopf, cooked with the addition of two types of meat, is not only tasty, but also nutritious. Therefore, they can feed a hungry family to the full. To cook such a lunch or dinner, you will need:

• 500g pork.
• 300g chicken fillet.
• 300 g carrots.
• 500 g potatoes.
• 250 g beans.
• 250g peas.
• 1 onion.
• S alt, water, garlic, pepper and vegetable oil.

Pre-washed meat is cleaned of all unnecessary, cut into large cubes and put in a thick-bottomed pan. There also pour a little vegetable oil and half a glass of water. All this is sent to the included burner and stewed within fifteen minutes from the moment of boiling. After the specified time, legumes, as well as peeled and coarsely chopped vegetables, are poured into the meat. Hot water is also poured in so that it completely covers the contents of the dishes. All this is s alted, peppered and stewed under the lid for no more than forty-five minutes. Eintopf prepared in this way is flavored with crushed garlic, sprinkled with chopped herbs and infused for a short time in a closed saucepan.

With celery and lamb

The recipe below will be approved by lovers of German cuisine, in whose arsenal there is a slow cooker. To repeat it at home, you will have to prepare in advance:

• 250 g lamb on the bone.
• 250 g beef tenderloin.
• 250g chicken fillet.
• 2 cups dry beans.
• 3 potato tubers.
• 1 carrot.
• 1 leek.
• 3 stalked celery.
• S alt, vegetable oil, broth and spices (tarragon, thyme, lovage and marjoram).

Leek and carrots are peeled, washed, cut and sautéed in a greased multicooker bowl. Almost immediately add celery to them and continue cooking. At the next stage, pieces of meat, pre-soaked beans, potato slices, s alt andseasonings. All this is poured with the right amount of broth, covered with a lid and cooked in the “Soup” mode within forty minutes. Aintop is served hot with sour cream and freshly baked bread.