Eintopf "Pichelstein"
6 servings
120 minutes
Aintopf 'Pichlstein' is a traditional German dish from Bavaria. According to legend, it is named after Count Pichlstein, who treated peasants to this hearty meal. The thick soup is a harmonious blend of tender pork, potatoes, carrots, leeks, celery, and green beans. Ingredients are layered to preserve depth and richness of flavors, while slow baking makes them incredibly soft. The dish has a warming effect and is perfect for cold days when something nourishing and aromatic is desired. It is served generously sprinkled with fresh herbs for added freshness and lightness. Aintopf 'Pichlstein' is not just a soup but a true culinary heritage that combines the simplicity of rustic cuisine with exquisite depth of flavor.
1
Cut the pork into cubes and add to the heated butter.
- Pork: 500 g
- Butter: 50 g
2
Chop the vegetables and layer them, salting each layer.
- Potato: 500 g
- Carrot: 2 pieces
- Celery stalk: 200 g
- Leek: 1 piece
- Green beans: 200 g
- Salt: to taste
3
Pour with hot water, cover with a lid, and cook in the oven for about one and a half hours.
- Water: 3.5 l
4
Serve sprinkled with chopped greens.
- Green: to taste