Recipes: Great Hearty Meals from the Genussregionen

Wednesday, 06. November 2019

Recipes: Great Hearty Meals from the Genussregionen

This time we have some hearty and delicious recipes from the Genussregionen for you.

Paprika lamb and cabbage soup

Ingredients

  • 1250 ml lamb soup
  • 700 g white cabbage, chopped small
  • 400 g of lamb from the shoulder, diced
  • 125 ml of vinegar water
  • 125 ml white wine
  • 4 garlic cloves, finely chopped
  • 4 tablespoons sour cream
  • 2 sprigs of thyme
  • 2 onions, finely diced
  • 2 potatoes, diced
  • 1 bay leaf
  • 1 tablespoon paprika powder, sweet
  • 1 pinch of cumin, ground
  • ½ chilli pepper
  • Oil
  • Salt
  • Pepper

Preparation

  1. Fry the lamb in a hot pan of oil.
  2. Add onion and garlic and leave to soak for a few minutes.
  3. Then stir in the paprika and quench with wine.
  4. Simmer for a few minutes before filling up with the lamb soup.
  5. Now add the remaining spices and simmer for about half an hour.
  6. Then add the cabbage and potatoes and continue to simmer until the potatoes are soft.
  7. Garnish the finished soup with a tablespoon of sour cream and thyme - serve and enjoy.

Gailtaler Holzknechtfrigga

Ingredients

Preparation

  • If you want polenta as a side dish, cook it up.
  • Cut the bacon into thin strips and fry in a heavy pan with no grease over medium heat.
  • In the meantime, cut the boiled potatoes, then place in the pan and fry briefly.
  • Now cover everything with half-finger-thick slices of Alpine cheese, salt and pepper.
  • As soon as the cheese begins to melt, place the dish in portions on polenta or alternatively on slices of black bread and enjoy immediately.

Bohnen-Brein mit Käferbohnensalat

Ingredients

preparation

  1. Soak the beans overnight and then boil gently in salted water, collecting the cooking water.
  2. Marinate the cooled beans with vinegar and pumpkin seed oil and salt and pepper as a salad.
  3. Melt the lard in a pan and roast the diced onion, dust with flour and brown. Then add the bean water.
  4. Add the buckwheat, salt, pepper and bay leaves and simmer over low heat while stirring them several times for one hour.
  5. Serve and enjoy together with the bean salad.