Literally translated, the German word Eintopf means one pot. It usually refers to a thick soup made in a single pot out of whatever the garden and pantry has to offer. All kinds of vegetables and a starch go into it, meat optional, rare during my childhood.  It was a thick, mushy soup we had to eat. And eat. And eat. Often such a large pot was cooked that it lasted for days (and probably every single potential vitamin in it killed.) These days I think back with longing for that kind of comfort food. I guess I could make it for myself, but then again you don’t find me in the kitchen…..

 

German markets offer readily assembled bunches of Suppengrün, consisting of celery, carrots, parsley, one stalk of leaks, and depending on the season a root vegetable or cauliflower. You add to that potatoes, or beans, mushrooms, onion and sometimes rice.  Take your pick!

Kohlrabi was a favorite in our house, it sweetened the taste of the soup. And beets – they were cheap and lasted long through the winter.

 

Still Life of Vegetables for the Soup, Chardin (1732)  Plus ca change, plus c’est la meme chose….