Frankfurt Lentil Soup – Frankfurter Linsensuppe

Deutsch Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II. My recipe is slightly different […]

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‚Möhrendurcheinander‘ Westphalian carrot stew – Westfälischer Karottenstampf

Deutsch „Möhrendurcheinander“ is a typical German-Westphalian stew. Basis is always a good broth, carrots, meat and potatoes. The meat is in the simplest case a little bacon, but can also be pork, fresh or cured. The recipe of my wife (who is from the Ruhr area) is even with blood pudding „Blutwurst“ instead of meat. 4 servings Ingredients: 500 g […]

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Goulash soup – Gulaschsuppe

Deutsch This recipe is probably the next to the origin of this dish without spanish peppers and potatoes before the discovery of America. What we now know as goulash, was a soup with meat and presumably onions and garlic. Goulash in our sense is called in Hungary as Pörkölt or Paprikasch. After the discovery of America in 1492 probably came […]

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Asparagus Cream Soup – Spargelcremesuppe

Deutsch With asparagus cream soup, the spirits split a little. Some say the „garbage“ is actually really garbage, while others say it’s the right substance to make asparagus salt (who needs it? I not!), So I think the shells and woody sections are just right. I have this asparagus season collected all the shells and sections, plus some asparagus stalks, […]

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