Gulasch, Lecker!

Chicken and sausage gumbo. I serve with white rice.

Its romanian ciorba de burta

Beef stew

Beef pot roast with carrots,onions,carrots,celery with buttered wide egg noodles as a side dish.

It's so good! Thanks for watching Chris!

Hope you enjoy them :)

Smile is a good thing, so I take it as a compliment:) I am glad you liked the ideas. Thanks for watching:)

@@cooking-the-world Definitely a compliment! Your smile is infectious and your accent very sweet (and a little hard to place), and you gave me a great idea for what to cook for my Frau tonight. :)

🙃What did you end up cooking? I hope she liked it..

@@cooking-the-world I ended up cooking pumpkin soup :). Turns out my wife is not such a big fan of the traditional soups ... though I am 😂 Merry Christmas!

Thanks Claudia :)

Thanks, Scott for watching and sharing your favourite dish! I agree, there is nothing better than a rich homemade beef stew. It's actually 5:15am now and I am just getting ready to get the doughnuts, otherwise, there will be no left:) I cannot wait to film this video and eat the doughnuts afterwards:)

Thank you for watching!

Thank you. That was very time consuming one and I am glad you liked it!:)

Thank you and to you too. I am glad I could inspire you :)

Glad you like them! Thanks for watching!

Glad you enjoyed the video :)

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And I fully understand why!:)

I am glad:) The potato soup was just.... perfect. You are not the only one who hopes that the lockdown ends soon, trust me. I also want to travel and work as a food guide again.

Glad to hear that 🤩

I think that is the beauty about the soups and stews - you can add so many nice veggies and some sausage and you are good to go. Next time I will try the Sausage version for sure!

Thanks for watching. I am glad I could inspire you!

It was extremely delicious. Thanks for watching and commenting

You are welcome. Saying hi from Sachsenhausen :)

@@cooking-the-world I spent a fair share of time in Sachsenhausen as a young man.

Chicken soup with milk and cream? Wow! I have never heard of it! But let's be honest, cream is always good:) Thanks for another inspiration and watching of course!

Thanks, glad you liked it. This video is more about inspiration :)

This is what happens when you watch food videos - you just crave the food:) And yes, macaroni and cheese goes well with everything :)

Linseneintopf with pork belly and"all the fat from the frying pan" - I love it! And I am so glad that you keep the tradition. I hope that the next generations also will, because this recipe sounds more than delicious.

Thumbs up for cooking!:)

Good choice. Soups are great, especially this time of the year :)

Keeping my fingers crossed so there will be no cancellation this year.

I need to find this dish because it sounds delicious!

It's a simple egg drop soup just using the typical natural smoked bacon from the Spessart, Odenwald, or Black Forest variety for your broth.

This sounds delicious 🤤

That sounds yummy i need to try ^^ I love winter food it makes the winter sessions always more warm and homey

😍😍😍😍😍😍

Thanks Kelly, the channel is more about inspiration though, hope that won’t disappoint you :)

The first thing that I did after reading this comment was checking what is the weather like in Tel Aviv and you certainly eat stews when it is still warm outside:) I guess Tel Aviv never gets too cold, like Germany. Thanks for watching and for your tips! Now I just need to figure out where to get those turkeys necks for my chicken soup!:)

@@cooking-the-world Yeah, please let me know where you found them in Frankfurt. BTW, I have a question, are there traditional German restaurants that serve ORGANIC PORC?

There are some traditional restaurants that do just organic. For example Daheim im Lorsbacher Thal is a apple wine tavern that do just organic food. For the moment most of the reatuarnts are closed because of the second lockdown, so I won't be finding any stews. Oh well, let's hope they open for Christmas season!

@@cooking-the-world vielen Dank fuer Ihre Antwort und gruss aus dem noch sonnigen Tel Aviv :)

Thanks. That so nice of you :) Hope I won't disappoint him:)

Thanks Michael, we are both from Frankfurt;)

Agree!

Oh no. That would be fresh cabbage mixed with minced meat and beans?

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Auch im Sommer?

@@cooking-the-world ja, sicher!!!

Tim, there is nothing standing in your way - I am telling you 😉 glad you liked the food so much.

I have made them in a pressure cooker and they turned out fine. My device has an Auto setting where it starts at a higher temperature and then goes down. This worked perfectly.

@@ich8159 super! Thanks and Merry Christmas!

Patrick, I forgot to mention, that one wants to make sure the pressure is released slowly at the end and the pressure cooker is not cooled down under cold water to speed things up as this might lead to retardation of boiling with the hot fluid / soup pressed out through the release valve.. I just turn off the heat and allow the pot to cool down on its own and slightly rock it before opening so the soup has the same temperature everywhere, but you will know this already anyway... just to make sure for health and safety... 😃 Merry Christmas!

@@ich8159 thanks so much for the additional information! Merry Christmas and every good wish for a brighter New Year! Stay well!

Danke! Es war nicht möglich alles für ein Video zu kochen 😅

Oh how lovely! I always wanted to try Saiten 😉

@@cooking-the-world My goodness, they are fabulous. A friend of mine would bite into it and say "These sausages are made of such good things, they can be considered HEALTH FOOD." Loved that

I like to serve mashed ruttabagas & potatoes for Thanksgiving with roast turkey.

@@tedperry6466 yes, confirmation, the way my mom did

my mom is Greek, so she never cooked a rutabaga in her life. I used to work for a German head chef and learned that from him. He also put frankfurters in alot his soups. But honestly, I didn't really care for them. I like my franks between a bun with mustard and chili sauce. LOL

😍 Potatoes and rutabaga mashed together with butter and cream is on my cooking list :)

That's so funny!:) In Frankfurt, we would never, ever put our Frankfurter between a bun :) Americans are always very surprised because of that when they come to Frankfurt. But you always should eat your food how you like it the most:) I might buy a Vienna sausage and try it with mustard and chilli sauce though:) I like the idea!

Hm.. I guess tomatoes and potatoes would go very well with it. Would you use canned tomatoes? And what spices would you add? Because tomatoes in a soup need probably more than salt & pepper.

I prefer canned whole plum tomatoes. I just use dried oregano. I keep it very simple. But other spices would be fine.

Oh.. I would need to try this! It sounds really good. Thanks for inspiration 🤩

Ich war mal in Gelnhausen :) und ja, wir wohnen in Frankfurt:) Vielen Dank für die Tipps! 😍

@@cooking-the-world Sehr gern geschehn. Gerade noch ein Tip zu Steckrüben. Meine Oma hat daraus einen Stampf gemacht. 50% Steckrüben/Kohlrüben 50% Kartoffeln. Etwas Butter, Pfeffer, Salz, Muskat. Dazu hat sie Wellfleisch gemacht. Es war köstlich. Wenn etwas übrig blieb, konnte man es am nächsten Tag kalt auf Butterbrot essen. Meine Oma lebte in Bad Homburg Kirdorf, ich komme aus Friedrichsdorf.

If you like thick soups than I think you should go for German Lentil Soup, Pea Stew or Potato Soup, those are the thickest and I think you will like them too.

Hahaha! I am pretty sure that the German version is "adopted" and it could be a different soup to what is served in Russia. Thanks for sharing the "right" recipe. Black olives in a soup are surprising!

@@cooking-the-world Yeah, I understand it's inspired by the Russian recipe. Black olives aren't a popular Russian soup ingredient either but they work great in Soljanka.

@@kaworunagisa4009 I can see that they will work! Thanks for the tip!:)

Oh nein, kein Olivenöl;) Oder nur für Salate. Es gibt keine Olivenbäume in Deutschland;) Für die traditionelle Küche benutzen wir eher Sonnenblumenöl, Schmalz, Butterschmalz oder Butter 😀

@@cooking-the-world ahh ok danke schön für deine Hilfe ! und vielen Dank fürs Video !

Hm, fluffy dumplings made with flour? I would need to do some research. But I am planning a video about German soup dumplings, Maybe I’m going to discover something new:)

@@cooking-the-world My sister had Mother's recipe! 1 up flour. 2 tsp baking powder. 1/2 tsp salt. Stir together and add 1 egg and 2 tblsp oil. Then stir in 6 tblsp of water to make a soft dough. Drop 1 tblsp of dough at a time on the meat and vegetables. Cover tightly and boil for 15 minutes. The world is much smaller and more cosmopolitan now than growing up in the fortys and early fiftys. We almost never dined out. Home cookung was basically what Mother had grown up on. Our Mother occasionally tried a printed recipe. She made spaghetti according to a neighbor's, and eggs-foo-young according to a book borrowed from a Chinese colleague of Dad's. We also enjoyed some things that were clearly "family", like the large quantity of "Springerlie" at Christmas! What I have been trying to sort out is which of Mother's dishes were old country family carry overs and which were not. Everyone in the world seems to make dumplings of some kind! For this reason I have wondered where Mother's came from. Note: I believe your "multaschen" are made with a flour dough. They seem strikingly similar to ravioli! Thank you!

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I am sorry to hear that and thanks for mentioning this! One package of soup vegetables has 750g (1.65 lb or 26 oz) of mix vegetables (usually 3-5 carrots, 1-2 leeks, celery root, parsley (green) and sometimes parsley root).

Klingt super lecker 🤤

What a lovely memories! I would love to try both of the soups - Bortsuppe and Schlachtsuppe. I need to look for some recipes on the internet. Thanks for sharing and watching the video, of course:)

Would be difficult to do without butchering. There might be some small butcher shops in the villages around Frankfurt that offer it from time to time. Here's a recipe: www.kochbar.de/rezept/283216/Schlachtfestsuppe.html

Thank you!

😂

Da hast du recht. Sehr gerne :) Ich muss aber vorher eine größere Recherche machen, da ich niemanden persönlich aus meinem Umfeld kenne, der sich mit der ostdeutschen Küche auskennt. Bietet bestimmt mehr als Soljanka und DDR Jägerschnitzel 🙃

@@cooking-the-world oh vielen Dank! Ich hab gar nicht wirklich mit einer Antwort gerechnet 😅 . Ich würde mich wirklich freuen :) aber ddr Jägerschnitzel ist schon lecker 😂

I always repeat - you should watch my videos after having a meal, not before:)

Pumpkins are from america, they did make it back to europe but never enjoyed much popularity. The source of Cinderella is believed to be french, or rather a german version of the original french tale. There is a (mostly east) german version of it that is so different that they now look like 2 different tales, but they do have the same root. The splitting your boyfriend mentioned is most likely the one of the frankish empire that happened after the the death of charlemagne, his grandsons split the empire into 3 sections: the west wich was basically central and western areas of todays france, the center wich was the bit around todays Luxembourg, belgium and also parts of eastern france and western germany and italy, the west was made up of german swiss and austrian areas. That was around 800 A.D And the central kingdom didnt survive for long, the east and the west started a war over that land wich is also the start of the whole alsace-lorraine dispute that would come up over the ages again and again until the 2nd world war nearly 1000 thousand years later..... Italy was in the same spot because who ever got italy could claim the crown of roman Emperor. That being said its not like those 3 areas had the same culture in that time, 1 reason for the split was exactly those differences in culture. Another thing is that those areas might be on the same lands as todays france italy and germany, but it would be wrong to think of them as such, the franks are more like the grandparents of todays nations in that region. if you are interested in a real melting Pot of those 3 cultures i recommend looking into Switzerland, its generally counted as a german area, but its actually devided into a german speaking, a french speaking and a italian speaking part. German history is a beast you should be prepared for, there are a few good videos on youtube a bout it, but most are sadly really Simplified so i recommend watching a few different ones to get a better picture, the topic that should clear up most of your questions is the HRE, the Holy roman empire. I hope i could help you get at least a few answers :)

🤍@@homesteadlegion4419 , Oh Goodness Thank Yous , for ALL that History ! Yes I read about the Pumpkins from South America , Mexico initially . However the X s werent matching with French Cookbooks with Pumpkins in the 1500s . I always felt Cinderella ( I also heard initially French ) was German feeling . My German friend told Me there are Stories from Germany about And about after Cinderella And The Prince wedded . I look at Folk Tales And Mythology as probably Real . And isnt The Castle in DisneyLand Los Angeles ( I am frome ) based off A German Castle ?? Thanks You , still researching ! 🧡

I think it's not that typical to use celery in the German stews. Rather - as you wrote - celery root. Celery root can be also left out, I wouldn't replace it with celery, because it would change the taste of the soup.

Agreed, celery root, aka celeriac, would work well for stews. We use celery for light soups in the US, but it does not have the body of a root vegetable.

harrok38 - You can use the stalks instead. It’s close enough... 😃

I found celeriac, or celery root (not the same vegetable as the celery stalks ur used to) at my supermarket in california ! although I still prefer using the celery stalks

hey, thanks for commenting. I haven't showed any recipe though, I inspire.

Hahahaha! There are not many traditional German dishes with garlic, as garlic for many centuries was used as a medicine, not a spice. Nowadays Germans use also garlic, but the traditional dishes developed in 18th and 19th century just don’t contain it.

You mean recipe videos? Oh well, I cook usually 7-10 dishes every week for this channel so each video is already a full time job. Do you know how much additional work would that be if I had to publish 7-10 new recipes on my blog and make additional videos? 😀 and that all for free? I hope you see my point

@@cooking-the-world If you say it’s a lot of work I believe you I just thought it would be easier to make a single video on one food but it’s entirely up to you. I subscribe to your channel and I enjoy everything you post

I don’t know. If that’s what I say than please let me know where exactly so I can have a look.

Thanks so much. I am on holiday and thanks to you I realized that the websites have been down. Now they are working again

Or the past of cut is simply cut :) you are so right :)

I'm German and yes, that's how I make potato soup.

@@ennykraft we would make potato soup with just onion, potato and favouings and call that dish a sausage stew

Why would you say something like that? I really don't see your point so please explain.

If you would like to inform me about something please be specific, I mentioned 11 stews in this video.