Ute Marks a reader went to visit her folks in Karlsruhe, Germany last November for her dad's 80th Birthday.She had her Mutti (mom) make Zwetchge Kuchen that I remember we had along with Potato soup at least twice a month on Friday's when she was growing up.
I ended up hating it because we had it so much on Fridays, but now that I have been in the States for 37 years I am missing some of that stuff I took for granted.
We had soup before every meal.
I must confess that I felt the same way about my grandmother's cooking. I would love to go to my friends house that had Spaghetti or Pizza. Later on I started craving the foods that she made and that is when I started to learn how to cook them.
I really like this Potato soup for several reasons. It has golden beets and tomatoes in it.
Now if you can't find golden beets in your produce section, If it was me I would use red beets but if the color scares you can also use turnips or rutabagas and it will give your soup the added dimension that you find with adding root vegetables to your potato soup.
I also like that it was smoother puree soup with a few chunks of onion in it. I really like to do that to all my cream soups and even bean soup I will puree half of it and mix it with the rest of the bean soup. so you still get a little texture. You can do this with the potato soup as well.
Here is the soup recipe below. Ute's mother gave her the recipe in German so I translated it roughly and gave equivalent measurements in English.
Kartoffel schaelen und in Stuecke schneiden. Lauch, Gelbe Rueben, Zellerie,Petersilie, und Tomaten in Stuecke schneiden und mit Kartoffel zusammen kochen, bis Kartoffel gar sind.
Alles mit dem Food Processor Puerrieren, oder durch einen Sieb pressen, und die Fleischbruehe nach und nach dazugeben.
Zwiebel anschweissen in Oel und mit Suppe mischen.
Salz nach Geschmack dazugeben und etwas aufkochen lassen
Kaethe's Potato Soup:
3 soup bones
Maggie clear Fleischbruehe (1 teaspoon for 1 / 4 liter of broth)
2 kg potatoes
1 stalk of Leek
2 yellow beets
1 stalk Zellerie
Fresh parsley
2 large tomatoes
2 onion
Salt to taste
Whipped
Directions:
(roughly translated)
3 soup bones for Stock
pork or Beef bones cook and strain.
Use (Maggie) Boullion flavoring
1 teaspoon for 1 / 4 liter of water.
so for
2 1 / 2 liter Beef Broth use (Maggie 8Teaspoons , this gives it good flavor.
Peel potatoes
Cut potatoes Leeks, yellow beets, celery, parsley, and tomatoes.into 1 inch pieces.
Cook , together with potato until potatoes and vegetables are soft in the Broth
Puree everything in a blender or food processor in small batches.
Chope the onions in a small dice and saute in oil till soft. Add to the soup.
Salt to taste.
Slurry: (optional)
( If after you puree soup it is not as creamy as you like it. mix 1 cup of water and 6 tablespoons of flour in small mixing bowl.
Bring the soup to a simmer and then pour in a stream a little of this slurry into the soup to thicken and it also emulsifies this soup. )
The one thing I rather bake frequent and need it , since I spend most of my youth in Stuttgart is HEFEZOPF
This wonderful recipe and Hagelzucker story donated by Sylvia
In German Hefe means..." yeast", and zopf means ..."braided"
Zopf is pronounced ...Tzopf ....not zzzoffff.
It starts with making "Hagelzucker"
Hagelzucher literaly means ...Hail sugar.
it is literaly a clump of small sugar crystals.
Legend has it that it is called "Hagelzucker" because during a thunderstorm with small hail,sugar that was left near a window got wet . and clumped together in a sheet.
The lady of the house used a fork trying to loosen it up again and ended up with small lumps...looking almost like the small hail that was the cause of the problem..ergo HAILSUGAR / HAGELZUCKER was born
Step 1, Make Hagelzucker
2 cups of sugar in a baking -tray with walls...spray with previously boiled water to avoid bacterial growth
when crust builds,use fork to scrape ,repeat several times until you have consistecy that is suitable for your usage...let air dry over night before you put in a container.
This is a close-up of the hagelzucker on a cookie.
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Hi Stephen, Do you have a recipe using liver to make bratwurst? Seems to me a German meat market back home in Hamler , Ohio advertised bratwurst made with liver.Thank you,
. Maybe you can help with a couple recipes--Kartaeusser Klose [sp?] and Rodon Kuchen. I hope I'm close! Grew up on them, but can't find recipes. Best wishes,
Hey Stephen ! Thanks for all your best recipes. I enjoy all of them... I would like to ask you if you have a recipe for a "German Farmer Soup". Many years ago, I tasted that soup in a Restaurant in Ogunquit ( Maine ). After a day at the beach, my friends and I, used to go for a German Farmer Soup every day. I will always remember that wonderful taste. That soup was made with beans,tasting the ham and the onions... Hummm. Hummmm. I would love if you have a soup like that. It also had carrots in tiny pieces. Thank you for your answer.
I am still looking for a recipe for Gewurz Kuchen. My mother made it with cocoa powder. It is my sister's favorite and I would love to surprise her with it. The Internet has some variations, but I am not recognizing the one my Mom made.
