Ein Topf, drei verschiedene schwäbische Gerichte. Der Schwäbische Eintopf ist ein klassisches Wintergericht, das aus Kartoffeln, Gemüse und Fleisch besteht. Der Linseneintopf hingegen ist ein pflanzliches Gericht, das mit Linsen, Karotten und Sellerie zubereitet wird. Saure Linsen, auch als Linsen und Spätzle bekannt, sind ein traditionelles schwäbisches Gericht aus Linsen und Spätzle in einer sauren Soße. Diese hearty Gerichte sind alle einfach zuzubereiten und perfekt für kalte Winterabende.

One Pot Schwäbischer Eintopf / Linseneintopf / Saure Linsen

Sally’s culinary creation for the day is a lentil stew, which she introduces as a traditional Swabian dish called “saure Linsen.” Sally, who despite being a native Swabian didn’t know of this dish until later in life, includes it in her charity cookbook called “Sally & Friends,” which is a compilation of fans’ recipes. This particular recipe is vegan except for the butter, which Sally recommends can be replaced with oil for the same purpose.

Sally proceeds to cut the onion, garlic, celery, and carrots while sautéing the onion with oil. She then adds the vegetables and lorbeerblätter (bay leaves) to the pot and briefly stirs until the aroma fills the kitchen. Sally rinses the green lentils and adds them to the pot, followed by water and thyme from her garden. She mentions that it’s not necessary for the lentils to be fully cooked, as a bit of firmness won’t hurt. Sally notes that adding salt at this point may interfere with the lentils’ cooking process, so she waits until the end to season it.

In the meantime, Sally starts preparing the roux, which is traditionally made with butter and flour. Sally finds that cooking the flour in butter enhances its flavor profile, but for the vegan version, she suggests using vegan butter or oil. Sally prepares a separate pot to make the roux, explaining that it’s okay to use an extra pot to make the roux. She adds butter to the pot and then the flour, sautéing until it turns light brown.

Next, Sally removes the bay leaves and thyme from the stew, and then it’s time to add the roux to the pot. Sally slowly pours the roux in while whisking to prevent clumping. She then adds a bit of salt, ground pepper, mustard, and apple cider vinegar to the pot, giving the pot stew a tangy and delicious flavor.

Sally explains that for the final step, she will make spätzle to serve with the stew but that recipe is for another day. She goes on to mention that depending on preference, one may add smoked bacon to the recipe, but Sally leaves it out for this vegan version. Sarah, Sally’s Swabian colleague joins in for a bit of banter, and Sally makes a few jokes about her age, but the comedic duo continues to cook with lighthearted humor.

As the stew simmers, Sally concludes the video with a genuine smile, thanking her viewers for tuning in and inviting them to make her Swabian lentil stew. Sally and her team are known for creating a pleasant and friendly culinary atmosphere while keeping their videos informative and entertaining. This video is no exception, and viewers leave with a smile and a newfound appreciation for Swabian cuisine.
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