I was introduced to this stew as a modern version of an old Holstein peasant meal.
Well, the origin is quite possible. Holstein (Holstein) is northern Germany, and the cuisine of this area was not particularly sophisticated in later times, but it was always thorough.
However, the same can be said about the cuisine of the underprivileged estates of any country. Here are just the main ingredient of this stew - potatoes, suggests that it is not so old, this dish.
Because, although they brought potatoes to German lands back in the 16th century, they began to eat them there two hundred years later, and also - only under duress.
The story with potatoes in Germany is no less interesting than in Russia. King Frederick the Great issued as many as 15 decrees commanding the cultivation and eating of potatoes. If my memory serves me, the peasants were given potatoes for seeds by his order in 1756 for the first time.
Potatoes took root there with great reluctance. If in Russia more and more stories were circulating about poisoning, then in Germany they believed that if you eat potatoes, you can go blind or get sick with syphilis. By the way, historians say that in the book of recipes for royal cuisine, the one that was used by King Frederick himself, there are no potato dishes. Here is such a bad king turned out to be - he forced the peasants, but he was afraid - either to go blind, or something else.
Hmm, about STDs, it was convenient for lovers of free life - it was always possible to blame the infection on the potatoes and the king with his compulsion ...
Well, okay, back to the Holstein stew. I have met such recipes in all books of national cuisines, I say right away, nothing particularly original. Here, in general, the history of potatoes in Germany is the most interesting.
We take:
Kilogram of potatoes
Several dry pork sausages (dry or smoked, this is important_
Large onion
Onion - quick (white part) - one piece
Carrots - one piece
Salt and black pepper
A little butter, butter or vegetable - here to your taste.
Well, that's all ...
Pretty sad.
How we cook:
Cut the sausages into round slices and send them to a saucepan with a thick bottom - fry. Cut ordinary onions into small cubes, leeks into rings, and carrots - as you please. Cut the potatoes into cubes.
We add all this to the sausage in turn - first the onion (fry until light color), then the leek, then the carrot and at the very end - the potatoes
When the potato crust just a little bit, fill it with a couple of glasses of water or broth, salt, pepper and simmer under the lid to the degree of readiness that you yourself like.
The dish turns out, as I already wrote, solid, only boring to the grinding of teeth. But if you don't really want to cook, there is no special choice of products, then you can declare the family knocking with spoons - the stew comes from Holstein itself!
Bon Appetit!