German Eintopf

Ingredients

Preparation

1. 1

   Prepare the vegetables

   Peel the potatoes and carrots. Cut the potatoes into two to three centimetre cubes and slice the carrots. Thoroughly clean the leek between the layers and slice it. Cut the celery into small pieces, chop the onion and mince the garlic.

2. 2

   Brown the sausage

   Heat the oil in a large pot over medium-high heat. Add the sliced smoked sausage and brown for five to six minutes, turning regularly. Remove with a slotted spoon and set aside.

3. 3

   Cook the onion and celery

   Reduce the heat to medium. Add the onion and celery to the same pot and cook for five minutes while stirring. Add the garlic and cook for another thirty seconds without allowing it to burn.

4. 4

   Add the carrots and leek

   Add the carrots and leek. Cook for another five minutes so the vegetables begin to soften and develop flavour.

5. 5

   Add the stock and aromatics

   Pour the hot stock into the pot. Add the bay leaves, thyme, marjoram and a little pepper. Gradually bring to a gentle simmer.

6. 6

   Cook the first vegetables

   Partially cover and simmer the carrots, leek, celery and onion for fifteen minutes over low heat. This first stage allows the firmer vegetables to begin softening before the potatoes are added.

7. 7

   Add the potatoes

   Add the potato cubes and stir gently. Continue simmering for twenty to twenty-five minutes, until the potatoes are tender but still holding their shape.

8. 8

   Naturally thicken the broth

   Take a few cooked potato pieces and mash them against the side of the pot with a spoon. Stir them into the broth to give it a slightly thicker texture without adding flour.

9. 9

   Add the beans and sausage

   Add the drained white beans and return the sausage slices to the pot. Stir gently and continue cooking for ten minutes over low heat to warm everything through and blend the flavours.

10. 10

    Adjust the seasoning

    Remove the bay leaves and thyme sprigs. Taste the broth and add salt only if necessary. Add more pepper or marjoram to taste.

11. 11

    Let the stew rest

    Turn off the heat, cover the pot and let the stew rest for ten minutes. The broth will thicken slightly and the flavours will have time to blend.

12. 12

    Serve the Eintopf

    Ladle the hot Eintopf into deep bowls. Sprinkle with chopped parsley and serve with country bread, rye bread or German mustard.

Tips & tricks

• Cut the vegetables into similar-sized pieces so they cook evenly.
• Brown the onion and sausage before adding the stock to develop more flavour.
• Add the potatoes after the firmer vegetables so they do not break down too much.
• Use lightly salted stock because smoked sausages already provide plenty of salt.
• Maintain a gentle simmer rather than a vigorous boil.
• Add already cooked beans only near the end so they keep their shape.
• Mash a few potato pieces against the side of the pot to naturally thicken the broth.
• Taste before adding salt at the end of cooking.
• Let the stew rest for ten minutes off the heat before serving so the flavours settle.
• Eintopf is often even better the next day after resting in the refrigerator.

Variations

• Replace the smoked sausage with braising beef for a richer version.
• Prepare a vegetarian version by omitting the sausage and adding more beans.
• Add green lentils for a thicker and more filling Eintopf.
• Replace the white beans with split peas.
• Add white cabbage or kale near the end of cooking.
• Add a little smoked paprika to enhance the sausage flavour.

Storage

Eintopf keeps for up to three days in the refrigerator in an airtight container. Cool it promptly before refrigerating. Reheat gently in a saucepan with a little water or stock if the stew has thickened. It can be frozen for up to three months, although the potatoes may become slightly more crumbly after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Rye bread
• German mustard
• Cabbage salad
• Country bread

Frequently asked questions