Beef & pork meatballs with onion sauce, “Leipziger Allerlei” (Leipzig mixed vegetables) and parsley potatoes
STEP 1
Peel the potatoes and cook in salted water. Drain, return to the pot and mix with the butter and chopped parsley.
STEP 2
Finely slice the onions into rings. Heat the butter in a pan and fry the onion rings over medium heat until golden brown. Sprinkle in the flour and briefly fry. Deglaze with the beef stock, stir well and bring to the boil. Add the cream and flavour the sauce with salt, pepper and sugar. Optionally, add a dash of white wine. Simmer the sauce at a low temperature until it has thickened slightly.
STEP 3
Peel the carrots and kohlrabi and dice into small cubes. Peel the asparagus and cut into pieces. Cook the vegetables (except the peas) in boiling salted water until al dente (approx. 5-7 minutes), then drain.
STEP 4
Melt the butter in a pan and stir in the flour to make a roux. Add the vegetable stock and cream while stirring and bring to the boil. Add the prepared vegetables and peas to the sauce and mix well. Season to taste, with salt, pepper and a pinch of sugar. Mix in the chopped parsley.
STEP 5
Chop the onion finely. Place the minced beef and pork in a bowl, then mix well with the chopped onion, egg, breadcrumbs, mustard, paprika powder, salt, and pepper. Form 8 meatballs from the mixture. Heat the oil in a pan and fry the meatballs on both sides until golden brown. Arrange the meatballs on plates and pour the onion sauce over them. Serve with “Leipziger Allerlei” and parsley potatoes.
Hamburger “Pannfisch” (fried fish fillets) with mustard sauce and fried potatoes
STEP 1
Cook the potatoes in salted water, put aside to cool and peel.
STEP 2
Melt the butter in a pan. Stir in the flour and sauté briefly, without it taking on any colour. Add the fish stock or vegetable stock gradually, while stirring constantly so that no lumps form. Add the cream and bring to the boil while stirring. Now stir in the medium-hot mustard and the grainy mustard. Flavour with a pinch of sugar, salt, pepper and a dash of white wine, if necessary.
STEP 3
Cut the cold potatoes into slices. Heat the oil in a large pan. Place the potato slices in the pan and fry over a medium heat until golden brown, turning occasionally. Peel the onion and dice finely, then add it to the potatoes along with the diced bacon (if using). Continue frying until the onions are translucent and the bacon is crispy. Season to taste with salt and pepper. Sprinkle over the chopped parsley and keep warm.
STEP 4
Rinse the fish under cold water, pat it dry and cut into portions. Sprinkle with lemon juice and season with salt and pepper. Lightly coat the fish pieces in flour. Heat the butter and oil in a pan and fry the fish over a medium heat until golden brown on both sides. Then put aside and keep warm. Now stir in the medium-hot mustard and the grainy mustard. Flavour with a pinch of sugar, salt, pepper and a dash of white wine, if necessary. Arrange the fried fish on plates, pour the mustard sauce over the fish and serve with the fried potatoes.
Frankfurt green sauce, with egg and potatoes
STEP 1
Wash the herbs thoroughly, shake until dry and dice roughly. Place the chopped herbs in a bowl, add the heavy sour cream, sour cream and plain yoghurt. Stir in the mustard, vinegar and lemon juice.
STEP 2
Peel the hard-boiled eggs, chop them finely and add them to the sauce. Season to taste, with salt, pepper and a pinch of sugar. Give the sauce time to infuse well (at least one hour in the fridge).
STEP 3
Peel the potatoes and boil in salted water until cooked, boil the eggs until hard in a separate pot (approx. 10 minutes). Serve the cooked potatoes and the peeled, hard-boiled eggs on the plates. Top with the green sauce or serve it separately in a bowl.
Dortmund potato soup with “Mettenden” (smoked minced pork sausage)
STEP 1
Peel the potatoes, celery, onion, and carrots, then dice. Wash the leek and slice it into rings. Wash the parsley and chop finely. Cut the “Mettenden” into slices.
STEP 2
Heat the oil in a large pan, add the chopped onion and braise until translucent. Add the carrots, leek and celery. Then sauté for about 5 minutes while stirring. Now add the potato cubes and pour in the vegetable stock, making sure everything is well covered. First bring the soup to the boil before turning down the heat. Then simmer at medium temperature for about 20 minutes until the potatoes are soft.
STEP 3
Puree about half of the soup with a hand blender until you have a creamy texture. Alternatively, if a smooth texture is desired, the soup can be blended completely. Add the cream and stir well. Season to taste with salt, pepper and a pinch of nutmeg. Add the Mettwurst sausage to the soup. Pour the soup into bowls and sprinkle with the chopped parsley. Serve with fresh bread if desired.