PICHELSTEINER

Embrace the heartiness of German cuisine with Pichelsteiner, a robust meat and vegetable soup that’s as filling as a stew. This versatile dish hails from Germany, bringing together tender cuts of lamb with an array of colorful vegetables in a flavorful broth. The interplay of spices, meat, and fresh ingredients creates a harmonious and deeply satisfying culinary experience. Whether you choose pork, beef, or lamb, Pichelsteiner is a comforting reminder that German cuisine is all about hearty, delicious flavors that warm the soul.

SERVES 6
PREP 20 MIN
COOK 1 HR 10 MIN
FREEZE UP TO 3 MONTHS
BEFORE CABBAGE IS ADDED

INGREDIENTS:

• 2 tbsp sunflower oil
• 1lb 2oz (500g) lamb from shoulder or neck, cut into 3⁄4in (2cm) cubes
• Salt and freshly ground black pepper
• 2 onions, halved and sliced
• Pinch of dried marjoram
• Pinch of dried lovage or thyme
• 11⁄2 quarts (11⁄2 liters) vegetable stock
• 2 medium carrots, diced
• 1 leek, diced
• 2 medium potatoes, peeled and diced
• 1⁄2 Savoy cabbage, finely shredded
• 2 tbsp chopped fresh parsley

INSTRUCTIONS:

1. Heat sunflower oil in a large pan. Season the lamb cubes with salt and black pepper, then add half of the meat to the hot oil. Lightly brown the meat while stirring continuously. Once done, remove the browned meat from the pan and repeat the process with the remaining half. Remove all the meat from the pan.
2. Return the browned meat to the pan and add dried marjoram, lovage or thyme, and more black pepper. Pour in the vegetable stock, bring it to a boil, cover the pan, and let it simmer over medium heat for approximately 40 minutes.
3. Once the meat turns tender, introduce the diced carrots, diced leek, and diced potatoes to the pan. Bring the mixture to a boil, season with salt and pepper to taste, cover, and cook for another 15 minutes.
4. Add the finely shredded Savoy cabbage and cook for about 5 minutes until it reaches the desired tenderness.
5. Before serving, sprinkle the soup with chopped fresh parsley.

NOTE:

• Pichelsteiner, with its satisfying combination of meat, vegetables, and spices, represents the heartiness and depth of German cuisine. This recipe, which serves 6, requires 20 minutes of preparation and approximately 1 hour and 10 minutes of cooking. You can also freeze the soup (before adding cabbage) for up to 3 months, preserving its delightful flavors for a comforting meal in the future.

Pichelsteiner, the German meat and vegetable soup, invites you to savor the warmth and heartiness of traditional German cuisine. With tender cubes of lamb, an assortment of vibrant vegetables, and a fragrant medley of spices, this dish captures the essence of comfort in every spoonful. As you indulge in the rich flavors and wholesome ingredients, you’re transported to the heart of Germany, where culinary traditions celebrate the beauty of simplicity and depth of taste. Pichelsteiner stands as a testament to the idea that great meals are crafted from quality ingredients, cherished recipes, and a passion for flavor. Experience the comfort and nourishment of Pichelsteiner and let it bring the spirit of Germany to your table.