Dithmarscher Carrot Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pork belly, streaky
- 500 g carrot (s)
- 500 g potato (s), mainly waxy
- 2 egg (s)
- some Milk
- Flour
- some mineral water
- possibly broth, instant
- 500 g onion (s), diced
- 1 bunch parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the carrots and potatoes and cut into 3 cm pieces.
- In a large saucepan (preferably with a glass lid so you don`t have to open it later) cover the belly with water and bring to the boil. Add the vegetables and cook almost done. There should be enough soup to cover everything about 1 cm.
- In the meantime, use the eggs, milk and flour to make a viscous dough (a little firmer than pancake batter) and add a dash of mineral water.
- Season the soup with pepper, salt and possibly stock powder.
- Remove the pot from the plate and carefully pour the batter into the soup - the batter should not mix with the soup, but cook in the soup! Close the lid and let the soup steep at a low temperature, do not bring it to the boil. Do not open the lid for about 15-20 minutes until the dough is done.
- In the meantime, fry the onions and cut the parsley.
- When the dough has formed a very large lump, cut it into small pieces. Serve the parsley and onions on top.
- Typical Dithmarsch dish, tastes particularly good in spring with very young potatoes and carrots!
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