A hearty red lentil soup recipe, aka Rote Linsensuppe, is so easy to make. In fact, I giving two recipes that both cook in 30 minutes. Once cooked, the red lentils take on a reddish-golden color and taste similar to yellow split pea soup. It’s a staple in winter, but is good all year round.
You can use many types of meat such as smoked meat, kielbasa, sausage, ham, or even any kind of wieners you may have. Wunderbar!
- 2 – 3 Tbsp olive oil
- 1 medium onion, diced
- 4 carrots, diced
- 4 stalks celery, diced
- 2 cloves garlic, crushed
- 8 cups water, hot or boiling
- 2 cups rinsed red lentils
- 3 bay leaves
- pinch curry powder
- Montreal Steak Spice (about 1 tsp)
- 1 Tbsp Vegeta* Food Seasoning
- smoked sausages or wieners (about 3 or 4)
- salt, pepper
- Heat the oil in a large saucepan. Sauté onions until translucent.
- Add carrots, celery and garlic. Continue sautéing for several minutes.
- Add hot water, lentils, bay leaves and pinch curry powder.
- Bring to boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until lentils are soft and veggies are tender.
- Add sliced sausages or wieners. Simmer for a few minutes to heat the meat.
- Season with salt, pepper and Montreal Steak Spice.
- Remove bay leaves and serve.
- Makes 8 servings
The German Shepherd breed appeared late at the end of the 19th century in Germany and they were first exhibited at a show in Hanover in 1882. They were not like German Shepherds as we know them today though being rough coated, short tailed and rather resembling mongrels. The German Shepherd Dog as we now know it didn’t really appear until after the Second World War.
The breed was actually created by the cross breeding of working sheep dogs from rural Germany by an ex cavalry officer called Max von Stephanitz whose aim was to create a working dog for herding which could trot for long periods.
A breed standard was drawn up and the first breed show took place in 1899 following which the GSD became firmly established across Germany. In 1906 the first dogs were exported to the USA .
Since then, the breed has grown enormously in popularity and is now one of the most popular pedigree breeds in the UK as a pet as well as being the favourite working breed for many forces, especially the police. They are widely used for security purposes because of their strong protective instincts.
Many people in the UK still call these dogs Alsatians which may partly be due to the fact that when they were first bred, the Alsace region of France was part of Germany where these dogs were very popular. In part it may also be due to the first and second world wars that the name Alsatian stuck as the word ‘German’ had a negative connotation. I still get people who think that Alsatians are the traditional short coat black and tan dogs and that German Shepherds are the long coated dogs that have become popular.
GSD’s make wonderful family pets and will protect family and home.
These dogs are highly intelligent and will show undying devotion to their master but they are dogs that need company and stimulation to be at their best. It is however, important to remember that this is a working breed and that they do have certain characteristics that some people might find difficult to live with. The German Shepherd should be steady, loyal, self assured, courageous and willing and should not be nervous over aggressive or shy. Nervous aggression is something that we are now seeing more often as a result of bad breeding. It is sad but there has always been indiscriminate breeding of German Shepherds right from the start, which has lead to problems with temperament and health.
The cold weather has really set in! Here’s a Homemade Potato Soup! Not much else says “German comfort food” like this! This particular potato soup is a combination of my Chunky Potato Soup and a creamy version. It’s full of flavor and full of so many optional additions. Keep it simple or dress it up! It’s creamy and chunky – all in one.
- 3 – 4 smoked sausages (wieners, kielbasa, Polish sausage, etc.)
- 1 onion, large dice
- 3 lbs potatoes, large dice
- 1 – 2 ribs celery, large dice
- 2 – 3 carrots, peeled, large dice
- 2 tsp Vegeta (optional)
- 6 cups water or broth
- salt, pepper, parsley
- In a large pot, put potatoes, onions, celery, carrots, and sausage. Add water (more if needed to cover vegetables)
- Add about 1 tsp Vegeta powder (or salt) saving the rest to season at the end of cooking, if needed.
- Bring to boil. Cover and simmer for at least 20 minutes or until potatoes are tender, stirring occasionally.
- Season to taste. Sprinkle chopped parsley over top.
- Makes about 6 servings.
- If soup is too thick, add extra water.
- Pierce sausage in several places before adding to soup so the flavors can mingle. Cut the sausage into pieces just before serving and return to soup.
- If you like, add about ½ tsp celery seed.
- If you do not have Vegeta powder, add salt and pepper to taste.
- Use fresh ground pepper if possible. Also, fresh parsley is great.
- Season with Maggi before serving.
- To make the soup creamier, mash the soup lightly with a potato masher to break up some of the potatoes before serving.
- If you like your soup still creamier, stir in some instant mashed potato flakes until the soup is the consistency you like.
- I love to add chopped cauliflower to this as well. Add about 1 – 2 cups along with the other vegetables.
- Sliced or quartered button mushrooms are great as well.
- 1 – 2 sliced parsnips add a sweetness to the soup.
KEEP WARM & ENJOY
CHEESE SPÄTZLE COVERED WITH CARAMELIZED ONIONS MAKE A WONDERFUL MEAL, ALL BY ITSELF OR SERVED AS A SIDE THAT FITS TO ALMOST ANYTHING!
Cheese Spätzle is a traditional German way of serving this favorite German noodle. Using either the homemade recipe or store-bought noodles, the resulting dinner is delicious. Follow my recipe below to serve them in a delicious cheese spätzle casserole. It’s German “Mac & Cheese” only better! Really.
Oma’s Cheese Spätzle ❤️
- 3 – 4 cups cooked Spätzle (12 oz. dry Spätzle)
- 2 – 3 cups shredded Emmentaler cheese
- 2 Tbsp butter (or olive oil)
- 2 small onions (sliced)
- salt and pepper
- Preheat oven to 325° F.
- Heat butter (or oil) in skillet and sauté onions until tender and lightly browned, about 5 – 10 minutes.
- Butter casserole dish. Begin by layering with ½ of the Spätzle, season with salt and pepper, sprinkle with ½ of the cheese. Repeat, ending with the cheese.
- Top with the sautéed onions.
- Bake, uncovered, about 20 – 30 minutes, or until bubbly and slightly browned on top.
- makes 4 – 6 servings.
- Try this with Cheddar or Jarlsberg cheeses or a combination of the two.
This traditional way how to cook asparagus, aka Spargel, is so popular in Germany. White asparagus is the most common type that’s sold. It’s different than the normal green asparagus and needs to be treated differently. It must be peeled and cooked longer … and most Germans will say that it’s the best asparagus there is.
In fact, when it’s asparagus season (springtime), most German restaurants have special ‘asparagus menus’ and the featured dish, is the one shown above. Serve the cooked asparagus with boiled potatoes, ham, and Hollandaise sauce. You’ll also find the recipe for the sauce below.
How to Cook Asparagus ~ German-style
- 2 lbs white asparagus
- 1 Tbsp sugar
- 1 Tbsp salt
- Put an asparagus cooker/steamer or a large pot of water on high to bring to a boil.
- Peel the asparagus, cutting off the woody ends.
- Add sugar and salt to boiling water. Gently place asparagus into the water and, once it is boiling again, reduce heat and simmer gently for about 10 minutes, or until tender.
- Remove from water and serve.
- Makes 4 servings
Blender Hollandaise Sauce
- 2 large egg yolks
- 1 Tbsp warm water
- 1 Tbsp lemon juice
- ½ cup butter (salted)
- salt, cayenne
- Into a blender, place the egg yolks, water, and lemon juice. Blend for about 30 seconds or until frothy.
- Melt butter (either in microwave or on stove).
- With the blender turned on, slowly add the hot butter to the egg mixture. Blend until sauce is thickened.
- Season with salt and a pinch of cayenne, if desired.
- Serve over asparagus.
The Spargelino, the vegetable’s mascot, in Beelitz. Photo: DPA
In Germany, Spargelsaison traditionally lasts until June 24th on Johannistag, or Saint John’s Eve.
Beelitz’s rich, sandy soils lend themselves well to the production of the white vegetable, which Germans prefer to its green variant. During the winter off-season, Greek farmers typically satiate the Germans’ appetite for the crop, importing much more than they consume domestically.
Despite April kicking off with colder-than-usual temperatures in Germany, the warm and mild temperatures of the past few days have helped the oft-dubbed “white gold” grow.
Brandenburg is already a base for asparagus production, with 100 companies growing on 4,900 hectares, according to German broadcaster rbb.
By the end of next week asparagus should be available from regions all over the country, experts state.