Description
In German cuisine there is a soup eintopf. The main principle - there should be a lot. In cooking you can use any meat, sausages, sausage, and any vegetables. I have eintopf in chicken broth, with sausages, with cauliflower, eggplant, zucchini, mushrooms and quince. Quince gave a rather delicate acidity, I liked it a lot, you can just not add.
Ingredients
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Broth
3 l
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Potatoes
4 piece
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Quince
-
Cauliflower
300 g
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Mushrooms
200 g
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Zucchini
1 piece
-
Eggplant
1 piece
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Sausage
4 piece
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Spices
-
Salt
-
Black pepper
-
Greens
Cooking
In the finished boiling, chicken broth add chopped coarsely potatoes. While the potatoes are cooked, you need the zucchini and eggplant cut into rings and fry in vegetable oil. I do not clean nor eggplant no zucchini, but it's not for everybody.
Carrots cut into polyolefine, fry it in vegetable oil.
Add the onions, roughly chopped. I had the red onion.
Bell pepper, half-rings.
And the quinces, cut into thin slices. Again, I repeat - the quince gives acidity.
Add spices. I used coriander, Basil, ginger and black pepper.
In broth with potatoes are almost ready, add the coarsely chopped mushrooms.
And cauliflower.
Cook until cooked cauliflower, then add roasted vegetables.
Add sausage, cut into small barrels. Salt - to taste.
In the end add fried eggplant and zucchini.
Just before serving sprinkle with chopped greens. It can be a lot like mine.
Bon appetit!
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