Description
Linseneintopf. First eintopf tried almost 30 years ago, when we lived in Germany (husband was in the army gsvg), then tried the soup of lentils in a restaurant in Berlin. But at eintopf with lentils came across for the first time, the recipe found on the Internet. Can you believe this is a very hearty and delicious. Your performance prescription devote our Queen German cuisine Ninochka - barska.
Ingredients
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Lentils
100 g
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Potatoes
4 piece
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Carrots
0.5 piece
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Cabbage
0.25 plug
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Onion
1 piece
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Broth
1 l
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Fennel
0.5 tsp
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Salt
-
Black pepper
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Green onions
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Greens
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Butter
2 Tbsp
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Vegetable oil
2 Tbsp
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Sausages
200 g
Cooking
Vegetables wash, peel. Carrots and onions cut into small cubes. The potato cubes, but bigger.
Cabbage cut into squares.
Take a saucepan with a thick bottom. I prefer to use a pan with high walls - the pot. In butter lightly fry the onion.
Add the chopped carrots and potatoes, fry. No need to fry until Golden brown.
Add the fennel seeds. Add the broth (vegetable or meat), bring to a boil and cook for 5 minutes.
Take the lentils, Persian red chipped from Mistral.
Add the lentils to eintopf. Bring to a boil and cook on low heat for 10 minutes.
Add the Kale. Cook for another 5 minutes.
Lentils when cooked takes on a Golden color.
Take smoked sausage, cut into rings. I was in the presence of pork semi-smoked sausage, it is, of course, is not what the German (Bavarian) sausages.
Fry the sausages in vegetable oil.
Fried sausages add to eintopf.
Add salt, black pepper, finely-chopped green onions and greens. Bring to a boil. Eintopf ready. Served hot. Bon appetit!
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