Description
Recently, on the occasion bought a book on German cooking. I love culinary travel. So in this book I learned that the Germans have interesting soups eintopf - which means one pot, this soup was cooked in pots in a furnace and was considered the lot of the common peasants. He had replaced the first and the second, was to be rich and nourishing. Why not just put in him, and pork, and sausages or frankfurters, offal and even fish! There are also the options intoppa in France, Belgium and Spain. And if you want to know more about this soup, look for the Internet a lot of articles about him. I made eintopf recipe from the book - it was adapted and does not involve the oven and the pot. But the soup turned out tasty and nourishing, very easy to prepare with simple ingredients, this homemade, thick and hearty. Be sure to try!
Ingredients
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Cabbage
600 g
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Potatoes
600 g
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Mushrooms
300 g
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Bacon
100 g
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Flour
2 Tbsp
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Broth
3 cup
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Sausage
4 piece
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Spices
-
Salt
Cooking
Cabbage cut into large pieces.
To put it in a pan and pour a small amount of water. Cook on low heat for 10-15 minutes. If the young cabbage, then don't cook it so long - you can immediately put to her the rest of the vegetables.
Potatoes cut into cubes.
Mushrooms rinse and drain off moisture. Cut into small slices.
Mushrooms and potatoes put them in a saucepan for the cabbage. Continue to cook over low heat for another 10-15 minutes.
Meanwhile finely chop the bacon. I could not resist the bacon and added smoked bacon (a few slices), to give a taste of smoked. Put the bacon into a frying pan and melt it.
Remove the cracklings and the resulting fat fry the flour until light brown.
Pour into the pan portion of the broth and stir until smooth sauce. The consistency of the sauce should be like liquid sour cream. Salt and pepper to taste.
The sauce is ready add the vegetables, pour the remaining broth mix, cook for another 5-7 minutes.
While the soup to simmer - peel the sausages and fry them in oil. I had smoked pork neck (about 100 grams). When frying, I added slightly crushed cumin seeds (1 tsp) and black pepper directly to the peas (pieces 7-10) to better manifest their flavor.
Fried wieners to shift into the soup. Be sure to try and fill if you need more pepper, salt.
Ready eintopf serve hot. To it as well, separately you can apply hot pepper (if someone would be few), rye bread and greens - it will give the dish a freshness.
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