Linseneintopf (Lentil Soup or Stew)
Linseneintopf, literally translated as “Lentil Soup”, is a dish especially good in cold weather, as the soup is very hearty, delicious and it is commonly served hot. Lentils are a rather popular ingredient in German cuisine and they are easy to be prepared because don't need to be soaked before cooking. Other making parts used to cook this broth are: oil, onion, marjoram, leek, potatoes, carrots, sausage, chicken, beef or vegetable bouillon, balsamic vinegar, ground pepper and salt.
Onion is chopped and fried in oil until golden; lentils and marjoram are added next and boiled in water at low fire. The remainig vegetables are peeled, diced and tossed into the boiling pot with lentils. Sausages, the best suited for this dish being hot dogs, bockwurst, knackwurst or salami-like types, are added last together with the necessary seasoning: vinegar, salt and pepper. The soup tastes better if served hot, in deep bowls and complemented with slices of fresh bread or croûtons, if wanted.
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Linseneintopf – Berlin-Style Lentil Stew, www.food.com
Lentil Soup - Linseneintopf, germanfood.about.com
75 linseneintopf Rezepte, www.chefkoch.de