Description
Eintopf "Blind chickens" (Blindhuhn) or "Westphalian blind chicken" (Westfаlisches Blindhuhn") - that is the name of this soup, popular in Westphalia, part of Fraternities in North Rhine-Westphalia. According to legend, even a blind chicken will find something delicious in this dish. The most common German soup in meat broth, with vegetables, beans, pear and Apple.
Ingredients
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Beans
100 g
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Water
1 l
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Brisket
100 g
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Potatoes
2 piece
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Carrots
1 piece
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Apple
1 piece
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Pear
1 piece
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Green beans
100 g
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Marjoram
0.25 tsp
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Salt
-
Sugar
0.5 tsp
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Black pepper
-
Onion
1 piece
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Butter
1 Tbsp
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Parsley
Cooking
To prepare this dish, take the beans, Blanche white fine from "Mistral".
In advance soak the beans in water for 4 hours.
Drain off water in which beans were soaked. Fill it in new and boil the beans. I prefer to use for cooking eintopf a saucepan. After 30 minutes of cooking, place the brisket in one piece and continue to cook.
Potatoes clean and cut into bars.
Carrot peel and cut into circles.
Approximately an hour after the start of cooking, add in eintopf carrots and potatoes.
Then add cut into 4 pieces of pear. If the pear is large, then one is enough. If small, two. Pre-remove the core. Add the marjoram and continue to cook.
After 15 minutes add cut into 4 pieces Apple (removing the core).
Add green beans (I had frozen). Mix everything. Cook for another 5 minutes.
Add salt, ground black pepper, sugar. Bring to a boil, remove the brisket and continue to cook for another 10 minutes but do not overcook, the vegetables should not be overcooked.
Cut the breast into pieces.
Onions clean, cut into half rings and fry in butter.
Served eintopf, laid on top of sliced brisket, sprinkled with fried onion and chopped parsley.
Bon appetit!
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