Eintopf

The national German dish Eintopf (literally one pot) consists of meat and vegetables cooked in a pot or a pressure cooker. It is a thick soup or a vegetable ragout, i.e. a dish that goes for two courses – soup and main dish. When Eintopf is served in Germany, it is preceded by cold starters and succeeded by dessert. Cooked in a pot, in the oven or a pressure cooker, Eintopf is really flavourful with all its ingredients retaining their nutritious qualities. If you use a coloured pressure cooker or a nice ceramic pot, it can bee served in the dish it was cooked and will remain for warm about an hour. Bon appetit!

Cooking time —
Complication —

In recipe book

Fish Eintopf

Ingredients:
500 ml stock
500 g fish fillet
200 g potatoes
200 g onions
100 g tinned pineapples
75 g carrots
1/2 cup lemon juice
3 tbsp sunflower oil
2 tbsp soya sauce
1 tsp starch
2 garlic cloves
ground black pepper and salt

Cooking: Cut the fish into cubes. Combine the soya sauce, half the lemon juice, salt and pepper, and marinate the fish for a few minutes. Dice the onions and chop the garlic. Sprinkle the fish with the starch. Heat the oil, fry the fish until golden, add the onions and the garlic, the potatoes cut into circles, and the coarsely grated carrots. Add the soya sauce, the remaining lemon juice and the stock, and cook 5-7 min. Add the diced pineapples and a little salt, and cook 5 min at low heat. Serve the fish Eintopf with rice on the side.

Pepper u Corn Eintopf

Ingredients:
600 ml chicken stock
800 g chicken
350 g tinned corn
150 g each onions and peppers
100 g butter
1/2 cup cream
ground black pepper and salt

Cooking: Cut the chicken into 4 parts, rinse and dry. Rub the pieces with salt and pepper. Heat 50 g of the butter, fry the chicken, add the stock. Cook 25-30 min at low heat covered. Drain the stock. Dice the onions and julienne the peppers. Heat the remaining butter, saut