Piehelstein is a thick German soup, for the preparation of which three types of meat are used. It is one of the most famous dishes in the world. This soup has another name - Bismarck stew, which he received, because at one time the German chancellor really liked this dish.
Pick your recipe
You will need
- - meat (beef, pork, veal or chicken) - 600 grams;
- - potatoes - 750 grams;
- - onions - 2 pieces;
- - carrots - 3 pieces;
- - celery stalk - 200 grams;
- - stem of leek - 1 piece;
- - meat broth or hot water;
- - salt;
- - sweet paprika (powder);
- - parsley - 1 bunch.
Instruction manual
1
Cut the meat into slices.
2
Peel the vegetables and chop them as follows: onions - finely, carrots - in thick slices, celery and potatoes - in cubes, leeks - in small rings.
3
Put the ingredients in the pan in the following order: meat, potatoes, other vegetables.
4
Pour in all the broth or water.
5
Salt, add paprika.
6
Close this beauty with a lid and put on a slow fire.
Cook the soup for about 1.5 hours.
7
5 minutes before the end of cooking add chopped parsley to the soup.
note
For the first time, the Piehelstein soup recipe was published as early as 1894, and its origin is attributed to the middle of the 19th century. In June 1848, a Bavarian judge decided to have a picnic on his birthday. This triumph was to take place on top of the Büchelstein mountain. The hostess of one zucchini ordered food for the holiday. The woman cooked a soup of vegetables, potatoes and several types of meat in a cauldron. Hot thick soup, which was more like stew in a broth, was to the taste of all guests. Since then, this dish has received the name Büchelsteiner, which over time began to be pronounced as Piechelstein.