When cold weather sets in, we tend to focus on hot food, so soups are important at this time.
It is a German dish that combines not only soup but also both first and second, i.e., two in one. The name literally means “a pot” from the German. This means that all the products in our case are put in one pan, and dinner is prepared for the whole family.
Thick, with many ingredients, Eintopf can be cooked in soup or water. Everything in your kitchen goes into action: meat, poultry, smoked meats, soups, any vegetables, grains, mushrooms, cereals, pasta. It is difficult to produce a product that cannot be used to prepare this versatile dish.
Eintopf offers a wide range of options for your ideas, and every time you get a whole new taste, because there is no set of mandatory products, and even more so their proportion. The main thing is that the plate should be thick.
- 400 g beef
- 2 hunting sausage
- 100g Champions
- 100 grams of Brussels sprouts
- 100 grams of cauliflower
- 1 cup red lentils
- 3 potatoes
- 2 onions
- 1 carrot
- Garlic 2 cloves
- 1.5 liters of water
- 2 tablespoons vegetable oil
- 2 sea urchins
- Ground pepper mixture
Cut the meat into small pieces and fry in vegetable oil over high heat until golden brown.
Add chopped onions and carrots to a saucepan and continue to bake for another 5-7 minutes, then add chopped mushrooms, season with caramel seeds and cook, stirring for 5 minutes.
Pour hot water over the prepared frying pan, bring to a boil and simmer for 40-45 minutes.
When the beef is ready, pour over the washed lentils and cook for another 15 minutes, then add the sliced potatoes to the middle cube, circle the bowls and cook until the potatoes are ready.
Finally add the Brussels sprouts and cauliflower, add the bay leaf, salt, pepper and cook for 5-7 minutes.
Pack the finished anchovies with chopped garlic and finely chopped parsley, mix and let it boil for 15-20 minutes.
On a note
Adjust the Eintopf ingredients and size ratio according to your taste.