Peasant eintopf with carrots
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One of the variants of the famous German national dish – Eintopf.
1. Rinse the meat, put it in a pot of water and bring to a boil, peel and clove the onion and put it in the pot with the meat along with the bay leaf, salt and pepper
2. Cook for about 1 hour under the lid
3. Peel the carrots and potatoes, cut the carrots into rounds about 2 cm wide and the potatoes into cubes also 2 cm wide and add to the meat that we have already boiled for an hour and cook together for another 15 minutes
4. Season the Eintopf with salt and pepper to taste and serve the individual portions sprinkled with chopped parsley.
The recipe was sent to us by Ivo Marounek. Soups and Eintopfs – Cornelia Adam, Elke Alsen, Marey Kurz, Hannelore Mähl-Strenge, Annedore Meineke, Brigitta Stuber and Annette Wolter-Fortuna print 2004