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Eintopf is a German stew that can include various meats and vegetables, allowing for creativity in preparation. Potatoes, carrots, and onions are common ingredients, and water or broth is used as a base. Regional variations exist, and it can be cooked on the stovetop or in a pressure cooker.
Literally meaning “a pot”, eintopf is a German stew. While it usually has both meat and vegetables, eintopf refers more to how this dish is cooked than to the ingredients included. Since there is so much flexibility in the ingredients, this stew allows for creativity in its preparation and is a good choice for people who have excess vegetables who are trying to find a use.
The meats included in eintopf are often pork-based, but can be beef — including ground beef — or chicken. A type of German sausage called mettwurst, Polish sausage or bacon is used more frequently. Meat isn’t needed in this stew, however.
Water, sometimes combined with beef or chicken broth, is normally used as a liquid base, but a vegetable broth can be used for vegetarian versions. As in many stews, potatoes are usually a staple ingredient in eintopf but can be substituted for lentils or rice. Carrots and onions are also usual additions. Green vegetables, such as green beans and herbs, such as garlic, are often included. For the more adventurous, non-traditional ingredients, such as apples, may also be included.
Although salt and pepper tend to be staples, generally not many other spices are added to eintopf. Fine herbs are a possible addition, as is nutmeg. Worcestershire sauce is sometimes added for further flavouring.
Some specific recipes require stricter ingredients. For example, kohlrabi eintopf is made from a turnip commonly called kohlrabi. This version of the stew includes mettwurst, potatoes, and nutmeg as many eintopfs do, but also adds flour and whipping cream. The turnips, meat and potatoes are combined and cooked together, but the nutmeg, flour and cream are first combined separately before being added to the stew.
Regional variations of eintopf are also abundant. The Zurich version, for example, adds cumin and salt to meat, potatoes and carrots. Onions and garlic are also included, and white wine is combined with water for the liquid base in this Swiss take on the dish.
Eintopf is most often made in saucepans on the stovetop, but can also be made in a pressure cooker. Recipes that call for a pressure cooker can sometimes be made on the stovetop if a pressure cooker isn’t available. Cooking times need to be adjusted for the difference, as cooking on a stovetop takes longer than cooking in a pressure cooker.
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