Winter time is stew time. When it’s cold outside, snowing or raining, goulash warms the stomach and soul. By the way, it devours all the remains and can be reinterpreted again and again.
Why do one pot meals have what it takes to be a favorite? Not only do they fill whole families and feel like a hug from the inside, but they are also very easy to make.
Once the ingredients are chopped, they don’t require any more attention – close the lid and the soup simmers gently over low heat. Effort can be reduced to a minimum when washing dishes, because countless pots and pans do not want to be washed.
Either with or without meat, which is always first stewed with onions: root vegetables such as beets, parsnips, Jerusalem artichokes, garlic or various types of cabbage are usually stewed together in a vegetable or meat broth.
If you want to prepare stews from lentils, beans and peas, you need to plan a bit because it is best to soak the legumes overnight.
Fragrant greetings from Levantine cuisine
The kitchens of the world bring new ideas to the pot. Berlin blogger Peggy Schatz cooks savoy stew with dates, seasoned with harissa powder. Or treat yourself to a fragrant greeting from Levantine cuisine using rose water for soaking.
For white beans, for example, which he cooks with Brussels sprouts and potatoes. For this, 500 to 600 grams of white beans are soaked overnight in water seasoned with two tablespoons of dried rose petals.
On her blog, “Increasingly Wild,” Schatz describes how she creatively expands recipes and lives her penchant for “edibles from wild herbs, wild vegetables, wild fruits, and wild tree parts.”
Sweet potato shavings add that something
Peggy Schatz likes the interplay of tart and fruity aromas, for example in the vegan pot “Sweet’n Spicy”: “In the oven, the turnips get a concentrated, slightly tart aroma. This is in harmony with the sweet-sour balance of the pineapple. The peas bring more sweetness and other color comes into play,” says Peggy Schatz.
Vinegar also adds a quick fruity bite to thick winter stews. Balsamic vinegar rounds off the lentil soup, elderberry vinegar goes well with the sweet potato soup. Another suggestion: For the sweet potato and radish stew, she fried sweet potato shavings.
For this, he saves a piece of sweet potato, grates it and dries it with kitchen paper. Then he heats the cooking oil in a small pot, carefully adds the grated sweet potato and lightly browns it. Scoop out the sweet potato shavings with a slotted spoon and place on kitchen paper to drain.
Aroma thanks to cumin and turmeric
Lentil soup with lemon on the full blog of Melanie and Sönke Brummerloh is especially popular with parents of young children who don’t have much time to chop a lot in advance. Because it’s on the table in less than 20 minutes.
– You don’t need ginger or garlic for the soup, you just need to slice the leek – says Melanie. “Turmeric and cumin add a nice flavor, as does freshly squeezed lemon juice,” adds Sönke. Roasted kale, swiss chard or pak choi add green accents.
“Sucuk” – very spicy raw sausage from Bulgaria
Antoniya Hasenöhrl on blog-bulgarien.de reveals how she seasons a basic Bulgarian bean soup recipe: she uses 250 grams of broad beans or cannellini beans, which she soaks overnight. “Of course, you can use canned beans, but then there are fewer nutrients,” she says.
Green beans are cooked with chubra, two tomatoes, one onion and one carrot and three slices of Kasseler. Finely chopped onion sautéed in oil is added as a topping. As an alternative to Kassler, a highly seasoned raw sausage can be used.
Sucuk from Bulgaria is made from beef or veal and lamb, depending on the region. And you can change the soup as you like: dill can serve as a substitute for salty in the pot. Sour cream adds creaminess, mixed with lime for a tangy touch.