Pihelsteiner - German stew made from three types of meat

This soup contains an abundance of various vegetables, as well as the pulp of lamb, beef and pork. Pihelsteiner is very thick, like a stew.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 165 minutes

Ingredients

• Carrots 3 pieces
• Savoy or young white cabbage 80-90 g
• Celery root 100-150 g
• Celery stalks 2-3 pieces
• Leeks 100 g
• Onions 1 piece
• Parsnip root 130 g
• Kohlrabi 130 g
• Lamb pulp 200-250 g
• Beef pulp 200-250 g
• Pork pulp 200-250 g
• Butter or lard 4-5 tsp spoons
• Potatoes 3-4 pieces
• Salt to taste
• Ground black pepper to taste
• Vegetable broth or water 1 l
• Parsley to taste

Cooking method

• Cut vegetables into pieces by a centimeter and a half, all types of meat - into pieces of two and a half centimeters.

• In a large skillet, heat oil over medium heat. Fry all the meat in parts until lightly golden brown and place on a plate.

• In the same skillet, fry the onion for 5-7 minutes, remove it on a plate.

• Fry all vegetables, except potatoes, in portions, for 3-5 minutes. Transfer to a bowl.

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• Layer half of the meat, onions, sauteed vegetables and potatoes in a deep saucepan. Salt and pepper each layer slightly. Repeat layers.

  You may end up with more layers depending on the diameter of the pan.

• Pour everything over with broth or water. Bring to a boil over high heat, then reduce to minimum and cover tightly. Cook for one and a half to two hours without stirring.

• Sprinkle with chopped parsley when serving.

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