Cookbook:Eintopf

Eintopf (German, lit.: one pot - because only one pot is needed for preparing it) is a traditional German stew which can consist of a great number of different ingredients.

Most commonly, ingredients include pork, beef, or chicken meat along with a variety of assorted vegetables such as carrots, peas, beans (often French beans), potatoes, cauliflower, celery, onions, asparagus, or garlic. To bring out the flavor of these ingredients, numerous different kinds of kitchen herbs like parsley, lovage or chive may be added, as well as salt, pepper and other spices.

Beef stock, chicken broth or vegetable stock are often used as a foundation, to which the other ingredients are gradually added. Eintopf is often served with bread and butter; some people also top their Eintopf with a dash of grated cheese.

On German-crewed ships around the world, the noon meal on Saturdays is traditionally Eintopf, or "Saturday soup". A cook will tell you that the soup is made from all the leftovers of the week before.

Many different regional recipes for Eintopf are known in Germany.