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Eintopf

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One of the many variations on the typical German lunch soup.

Ingredients:

250 g of sweet and sour cabbage 200 g sweet (root) Vegetable Recipes 150 g legumes 100 g lentils 100 g beans 5 tbsp butter 4 tbsp smooth flour pinch of baking powder soup spice smetana pepper salt

Procedure:

1. Take the beans and lentils, rinse and cook each separately in boiling water with a pinch of baking powder
2. Make a light roux with butter and flour, add the chopped Vegetable Recipes and sliced sausage
3. Fry everything briefly, pour in water, whisk, add the cabbage and cook until the fat rises to the surface
4.

Recommendation:

For the preparation of the stock, see recipe: Porridge.

Note:

Eintopf (read ajntopf) is the German name for a one-pot dish. For more information about this dish, see the article Eintopf – or one-pot meal.