Ich suche für die kalte Jahreszeit leckere Rezepte für ausgefallene schmackhafte Eintöpfe. Die Klassiker kennt ich natürlich aber welche kennt ihr und könnt sie mir empfehlen?
(5 votes)
Loading...Hallo, ihr Lieben! Meine Recherchen im Internet sind recht dürftig ausgefallen. Ich finde Mehl, Zucker, etc., alles nur Grieß nicht. Ich hoffe, ihr könnt mir helfen und ich kann (nach einem alten Rezept) meine frisch entdeckten Topfenknödel zubereiten. P. S. Ich habe da so eine Ahnung (200g), bin mir aber nicht sicher. Falls das was…
Ich gucke heute Abend mit meiner Familie ein Film und wollte etwas backen. Nur weiß ich nicht was und wie viel ich machen soll.
Guten Morgen, Ich wollte Mal Zuhause bei mir auf dem normalen Herd ein Steak bratem Was ist das “beste” in aus dem günstigsten Sortiment und woher bekomme ich das? Ich kenne mich nicht aus mit Fleischsorten Ich will aber Mal eins braten jedenfalls Muss ich das zum Metzger? Oder Supermarkt? Nennt mir bitte ein Fleischstück…
I’ll give you the worst and best pumpkin soup in the world: https://www.arthurstochterkochtblog.com/2019/10/rezept-kurbissuppe-paul-bocuse-gefullter-backofen-foodblog.html
And a cloth bean stew with trout: https://www.brigitte.de/rezepte/lauch-behnen-eintopf-mit-geraeucherter-forelle-12742588.html
I will test the recipe for a baked pumpkin soup this weekend.
Here we like to have Hafechabis stew from my home 1/3 meat ( lamb, pig or both mixed and cut into coarse cubes as for Gulasch) 2/3 white cabbage cut into coarse steifs and onions. Salt pepper veal or beef fond (or bollion) earlier was used sheep or even mutton meat as it was a poor people food. Meat in butterschmalz slowly fry around beautiful brown, gradually to give the cabbage also this must be roasted brown that ensures the right taste but must not become black! Boil briefly onions (uses relatively much fat) as they like to get too dark and then taste bitter. Eat with fond/break and add about 2 to 3 h to stir again and again, and liquid after pouring spice is mixed with salt pepper laurel leaf and optionally some cumin for better digestibility. There are salt potatoes sauce during cooking and can be tied with some potato starch.
Or my mother called it Boullion Potatoes to this it needs 1/3 potatoes and 2/3 other vegetables Piecely carrots, leeks and some tubers celery I like to add Navet or also parsley root or pastinake to cut the whole into coarse cubes (before, of course, brush) and cook in broth at the end picking or also bock sausages of Viennes or simply let smoke sausages pull all. Add a lot of brown roasted onions before serving it and my mother used to pour out the broth until we found children a lot too bad that tastes so good with the brown onions and the sausage….
and then I love deft Cassoulet from France https://youtu.be/dTVQPKlSLl0?si=_Mwq4hOuMaoGe0uM
Hey!
If you’re looking for fancy pots, how about an Italian Cacciucco? This is an aromatic fish stew prepared with various fish varieties, shells and a delicious tomato sauce. It is often served with roasted bread, which can be sunk into the broth. Just heavenly!
https://www.alnatura.de/de-de/receptions/search/cacciucco-alla-livornese-traditional-fischeintopf-105628/
For some Moroccan flair, you could try a Harira. This one-pot is a delicious blend of lentils, chickpeas, tomatoes and spices such as cinnamon and cumin. Perfect for cold days and full taste! You can even make him vegetarian if you like.
https://rezepte.utopia.de/harira-suppenrezept-aus-marokko-5269
(The recipes I quickly gagled).
I hope I could inspire you. :
Anissa
Two Spanish specialities:
Can also be bought in the Spanish specialty shop in the can and heat the closed can in the water bath. Que aproveche.
A stew with a spice encomination that tastes Christmas is perhaps an idea for you. I mean something like this:
https://www.lecker.de/kichererbsen-stew-69775.html
We’ve got the Canadian party pot. With whiskey, maple syrup, div spices, turkey breast, potatoes etc. Classic Wooden Case Cleaner (Lumberjack Soup)
Otherwise Sullen Skink (Scotland), Scotish Ale Stew (Gulasch) Greypen stew (like Barley soup, there is vegan and with meat), Irish Stew, there should be a pizza stew in D (?)
This is also good
https://www.chefkoch.de/rezepte/1252441230482116/Kuerbis-Kokos-Suppe-mit-roten-Linsen.html
An acquaintance likes this: https://www.chefkoch.de/receptions/614951161523498/Oriental-Zimt-Hackfleischtopf.html
Kimchijjigae.
healthy and affordable sweet/gulasch(5-10L)
goes naturally also with bark or pork
man can also buy suppengmüse with swirl kohlrabi and paprika if it should be smaller portion
Oil to the analgesic
selieknolle(1x)
möhre(6-8x)
a lot (6-15x)
Cucumber(10 zehen)
paprika (500g)
petersilien root (1x or at the end petersilie scatter)
cauliflower(2-3x)
(2-5 potatoes)
(lauch1-2x)
in pfanne roast on 70% of the herd power then tilt in large pot
when everything is distorted in the pot is filled with water or broth and
reduce cooking so that moisture escapes and many small bubbles come
then
refill with water/brown
that make 3 so that taste distributed
seasoning depending on taste…. important is pfeffer, salt, pixing, cumin
then reduce again 2 times so that you can spread and taste
….we don’t want to fry in, otherwise many burn
at the end you can also pump it if you want
so you have a healthy lecke grundsosse which fits all kinds of meat and supplements…. best make large portion(I usually make 5-7L thick sosse/10-15l normal soose) and freeze in portions (tupperbox or ice cube)
eat pure or serve with cocus milk and chin. or with roasted grains or with cream or spice cubes
it is enough to nudge and you already have a vegan dish
I love the soup from Tyrol. To do this I make a light baking (about 15 grams of flour and 15 grams of butter per person), then about 50 grams of small sliced onions, a garlic clove and 10 grams of bacon per person with roast, with red wine. Season with plenty of cumin, add meat or vegetable broth (or water and broth cubes) in the amount of about 350-400 ml per person and let everything boil. About 150-200 grams of small cut, well plastered and pre-cooked vats per person as well as a laurel leaf and some peppercorns add. After about half an hour of cooking, small soup vegetables (carrots, celery bones, parsley root), a small cube of acidic cucumber, possibly also add a little dried mushrooms as seasoning agents and cook the stew until the cubes are tender. Can be changed to any personal taste. For baking, it is important to roast the flour first “dry” with continuous stirring until it easily accepts color, then add the butter and stir until the initial flour-butter-pamp becomes liquid again.
Simple vegetable soup with poultry chop:
1 kg Fresh or TK Kaisergemüse
2 skinned tablespoons of self-made vegetable broth on 350 milliliter water, industrial broth only bring a teaspoon to boil.
Put the herd down that it’s only slightly smiling and do the chicken chop in.
Simmer for 20 minutes
Then either add a cup of cream, some fresh cheese or cream fresh dau and make everything small with a piestick. with pepper taste.
Simple, cheap and super tasty
Do you know the “Holland stew” – the star recipe from my school pot? Cooked for the parents, and it tasted them. Cheap and easy to make, and so delicious!
There are several versions at “Chefkoch”.
https://www.chefkoch.de/rs/s0/holl%C3%A4ndischer+eintopf/Rezepte.html