Steckrübeneintopf
Encyclopedia
Steckrübeneintopf is a German dish that, today, is especially common in North Germany. It generally consists of a stew
made from swede
, carrot
s and potato
es in varying proportions and diverse, usually smoked or pickled, types of meat or sausage
. Occasionally special cooking pear
s used as well. The stew may be seasoned and refined with salt
, pepper
, mustard
, horseradish
, celery
, leek
s or parsley
, etc., according to taste.
, it is still called Tokokers (= Zugekochtes). If the meat is smoked, the dish is also called Rökert (= Geräuchertes or "smoked").
In Schleswig-Holstein
the stew is made with pre-cooked sausage (Kochwurst
) and Kassler
and is known as Rübenmalheur. For the variant known as Lübecker National, pork
(blade, belly) is preferred. This recipe can also contain onion
s. In Hamburg
the corresponding dish is called Hamburger National.
In Land Hadeln
the potatoes are generally replaced by white flour dumplings (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").
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
made from swede
Rutabaga
The rutabaga, swede , turnip or yellow turnip is a root vegetable that originated as a cross between the cabbage and the turnip; see Triangle of U...
, carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
s and potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
es in varying proportions and diverse, usually smoked or pickled, types of meat or sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
. Occasionally special cooking pear
Pear
The pear is any of several tree species of genus Pyrus and also the name of the pomaceous fruit of these trees. Several species of pear are valued by humans for their edible fruit, but the fruit of other species is small, hard, and astringent....
s used as well. The stew may be seasoned and refined with salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, mustard
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant...
, horseradish
Horseradish
Horseradish is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and the Arab World , but is popular around the world today...
, celery
Celery
Apium graveolens is a plant species in the family Apiaceae commonly known as celery or celeriac , depending on whether the petioles or roots are eaten: celery refers to the former and celeriac to the latter. Apium graveolens grows to 1 m tall...
, leek
Leek
The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to family Amaryllidaceae, subfamily Allioideae...
s or parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
, etc., according to taste.
Regional variations
On many farms this dish is prepared almost daily, alongside roast potatoes. Often it alternates with a second, daily-changing meal. For this reason, especially in the region of StadeStade
Stade is a city in Lower Saxony, Germany and part of the Hamburg Metropolitan Region . It is the seat of the district named after it...
, it is still called Tokokers (= Zugekochtes). If the meat is smoked, the dish is also called Rökert (= Geräuchertes or "smoked").
In Schleswig-Holstein
Schleswig-Holstein
Schleswig-Holstein is the northernmost of the sixteen states of Germany, comprising most of the historical duchy of Holstein and the southern part of the former Duchy of Schleswig...
the stew is made with pre-cooked sausage (Kochwurst
Kochwurst
Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat...
) and Kassler
Kassler
Kassler or Kasseler in German cuisine is the name given to a salted and slightly smoked cut of pork. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used...
and is known as Rübenmalheur. For the variant known as Lübecker National, pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
(blade, belly) is preferred. This recipe can also contain onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s. In Hamburg
Hamburg
-History:The first historic name for the city was, according to Claudius Ptolemy's reports, Treva.But the city takes its modern name, Hamburg, from the first permanent building on the site, a castle whose construction was ordered by the Emperor Charlemagne in AD 808...
the corresponding dish is called Hamburger National.
In Land Hadeln
Land Hadeln
Land Hadeln is a historic landscape and former administrative district in North Germany with its seat in Otterndorf on the lower reaches of the River Elbe, in the Elbe-Weser Triangle between the estuaries of the Elbe and Weser...
the potatoes are generally replaced by white flour dumplings (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").