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Print Recipe
Eintopf with Pumpkin "Autumn" Recipe
Eintopf - dish of the German cuisine, it substitutes and the first and second. I offer a thick, bright, fragrant soup with pumpkin and vegetables. This is just a dream for foodies!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Carrots, pumpkin, onions, peppers and potatoes are washed, cleaned, cut into cubes.
    Carrots, pumpkin, onions, peppers and potatoes are washed, cleaned, cut into cubes.
  2. Take a deep saucepan or pan with a thick bottom, heat, pour vegetable oil, put the vegetables and fry on high heat for 2 minutes.
    Take a deep saucepan or pan with a thick bottom, heat, pour vegetable oil, put the vegetables and fry on high heat for 2 minutes.
  3. Pour the broth, I have chicken on the shins. Boil.
    Pour the broth, I have chicken on the shins. Boil.
  4. Put the peas, I have frozen, you can add string beans, canned beans or canned corn. Stir, cook for 5 minutes on medium heat.
    Put the peas, I have frozen, you can add string beans, canned beans or canned corn. Stir, cook for 5 minutes on medium heat.
  5. Put diced tomatoes, stir, cook over medium heat for 10 minutes.
    Put diced tomatoes, stir, cook over medium heat for 10 minutes.
  6. Put the salt, pepper mixture, Bay leaf, stir and cook still 10 minutes.
    Put the salt, pepper mixture, Bay leaf, stir and cook still 10 minutes.
  7. Finely chop the garlic and parsley, put in the soup, stir, turn off the fire. Let stand for 20 minutes with the lid closed.
    Finely chop the garlic and parsley, put in the soup, stir, turn off the fire. Let stand for 20 minutes with the lid closed.
  8. Serve the soup hot. Bon appetit!
    Serve the soup hot. Bon appetit!

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