Summary

Ingredients

• 1 turnip (s), approx. kg
• 5 thick carrot (s)
• 500 g potatoes, floury cookin
• 2 vegetable onion (s)
• 2 ½ liters vegetable stock
• 5 sprig (s) thyme
• 200 g pork belly, smoked
• 5 Mettenden, smoked (Rauchendchen)
• 500 g boneless smoked pork pork
• 1 tablespoon mustard, medium hot
• 1 bunch parsley, smooth
• Salt and pepper, black, from the mill

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Instructions

1. Gently fry the bacon whole in a large saucepan over a low heat.
2. Meanwhile, peel the turnip, carrots and potatoes and cut into cubes of the same size, not too small (approx. 1 cm). Peel the onions and dice them very finely.
3. Take the bacon out of the pot and briefly sweat the vegetables in the leaked fat. Fill up with 2 - 2.5 liters of vegetable broth, season with salt (rather sparingly - broth and later the meatballs already contain a good portion of salt) and a lot of pepper. Add the bacon back in. Add the thyme to the soup. Simmer everything gently for about 20 minutes. Now add the whole Kasseler and cook with it. After another 10 minutes add the Mettendchenen and let everything simmer for another 10 minutes.
4. At the end of the cooking time, remove the meat, let it rest for a few minutes and then dice. Cut the meatloaf into slices and the pork belly into cubes.
5. Remove the sprigs of thyme from the soup. Now either mash through the stew a few times with a potato masher or use the blender to puree the soup very briefly and at intervals so that it becomes a bit thicker. Most of the vegetable cubes should be preserved. Put the sausage, bacon and meat back into the pot.
6. Season the stew with mustard and season again vigorously with salt and pepper. Serve the soup with freshly chopped parsley.
7. As with all good stews: the stew gets better every time it is reheated!
8. TIP: If you want to avoid the coaly smell and taste of the turnip, first cut the turnip into cubes and water them for an hour before cooking.
9. Turnips, these classic winter vegetables (taste a mixture of kohlrabi and turnips), cooked heartily with carrots, potatoes and not too lean meat, were very much loved by us and I still like to cook them on cold winter days.
10. Lippy pineapple, what`s that? It is a regional name for the turnip from the former Free State of Lippe (capital Detmold), which became part of North Rhine-Westphalia in 1946. During the First World War, when the famine in Germany was alleviated by turnips due to the poor potato harvest and the British sea blockade (turnip winter 1916/17), the euphemistic name Lippe pineapple was invented. Once grown mainly as pig feed, turnips have now become a daily food due to the famine. You could make all sorts of nutritious things out of turnips, but that slightly coal-like smell always remained unpleasant. So it was easy to get tired of it. The turnip became unpopular. The melodious, a little exotic name Lippische Ananas should make the times of need a little more bearable.