Franconian peasant stew (Frаеnkischer Bauerneintopf)

Franconian peasant stew (Frаеnkischer Bauerneintopf)

Category: Vegetable and fruit dishes

Kitchen: german

Ingredients
pork ribs	500 gr.
pork heart	250 gr.
celery root	150 g
cauliflower	150 gr.
kohlrabi cabbage	100 g
carrot	1 PC.
bulb onions	1 PC.
potatoes	2 pcs.
green beans	150 gr.
green peas	100 g
common beans	200 gr.
savoy cabbage	150 gr.
fat or vegetable oil for frying	60 gr.
parsley and dill
clove of garlic
salt pepper
broth or water	1/2 liter

Cooking method

• This dish replenishes the collection of intentopfs displayed on our forum. Its distinctive feature is that it is thicker than conventional Eintopfs. All the same, this is more a stew than a thick first course. Well, there are also no tomatoes or bell peppers in it. Only different types of cabbage, beans, peas and onions are native to the heart of every German. Of the vegetables that were not typical for Europe initially, there are only potatoes.
• So:
• Cut the pork ribs and heart into medium pieces and fry in vegetable oil. (I did all the cooking at the SLE Polaris).
• 
• Cut the leek into rings, the celery root into strips, regular onion into arbitrary cubes.
• 
• 
• Send both types of onions and celery to the meat and fry a little.
• 
• Chop the savoy cabbage. Cut the rest of the vegetables into cubes. (Kohlrabi and a flower with carrots and green beans were in the form of a frozen mixture) Send all the vegetables to the pan for the meat.
• 
• 
• Pour in the broth so that its level does not exceed the level of vegetables. Simmer until tender. Sprinkle generously with herbs when serving.

The dish is designed for

Lot

Time for preparing:

1 hour

Cooking program:

SLE

Note

Tasty and satisfying like all Eintopfs.

thanks for the original recipe! a little complicated in composition, not all products are available, but apparently a delicious dish!

Thank you. But you can change the composition at your discretion. In principle, all the intopfs are cooked according to the "What was in the pantry" principle. You yourself understand that the peasant cuisine provided for cheapness, satiety and frugality at the same time. The main thing is that nothing is lost. So you can safely replace the vegetable ingredients with those that are available. a little more, a little less. The main thing is that the overall proportions coincide.