Steckrübeneintopf
 | |
| Type | Soup |
|---|---|
| Place of origin | Germany |
| Main ingredients | Rutabaga, carrots, potatoes, smoked or pickled meats or sausages |
Steckrübeneintopf (
Regional variations
On many farms this dish was prepared almost daily, alongside roast
potatoes. Often it alternated with a second, daily-changing meal. For this reason, especially in the region of Stade
, it is still called Tokokers (= Zugekochtes). If the meat is smoked, the dish is also called Rökert (= Geräuchertes or "smoked").
In
belly pork.[2]
In
Klüten
), which is why it goes under the name of Speck und Klüten ("bacon and dumplings"). Up to the middle of the 20th century as particularly substantial version of this stew was a popular fare for dinner on Christmas Eve (Fullbuksobend = 'Vollbauchabend or "full belly evening").
References
- ISBN 978-3-411-70392-0
- ISBN 978-3-411-70392-0
Sources
- Erna Kayser: Leckeres, Deftiges, Zartes, aus Hadler Küchen. Aus der Reihe Hadler Almanach, Niederelbe-Druck, Otterndorf, 1980.