[Arizona_928]

Ai.

Linsensuppe (Authentic German Lentil Soup)
A hearty soup traditionally flavored with German sausage and vinegar for a tangy finish.

Ingredients:

250g (1 1/4 cups) dried brown or green lentils
1 liter (4 cups) beef or vegetable stock
1 medium onion, finely diced
2 carrots, diced
1 leek, cleaned and sliced
2 medium potatoes, peeled and cubed
1 celery root (or 2 celery stalks), diced
150g (5 oz) speck (bacon) or diced pancetta
2–3 sausages (e.g., Wiener, Frankfurter, or smoked sausage), sliced
1 bay leaf
1 tsp marjoram or thyme
Salt and freshly ground pepper, to taste
2 tbsp white wine or apple cider vinegar
Fresh parsley, chopped (for garnish)
Instructions:

Prepare Lentils:
Rinse lentils under cold water. If using larger lentils, soak them in cold water for 1–2 hours before cooking.
Cook Base Vegetables:
Heat a large pot over medium heat. Add diced speck or bacon and cook until it renders fat and begins to crisp.
Add onion, leek, carrots, celery root, and potatoes. Sauté for 5–7 minutes until slightly softened.
Simmer Soup:
Add lentils, bay leaf, marjoram, and stock. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 40–50 minutes, or until lentils and vegetables are tender.
Add Sausage:
Add sliced sausages during the last 10 minutes of cooking. Let them heat through.
Season:
Remove bay leaf. Stir in vinegar, salt, and pepper to taste. Adjust seasoning as desired.
Serve:
Ladle into bowls, garnish with parsley, and serve with fresh crusty bread.
Käsespätzle (Authentic Cheese Spaetzle)
Traditionally made with fresh spaetzle, caramelized onions, and Alpine cheeses.

Ingredients:

For the Spätzle:

300g (2 1/2 cups) all-purpose flour
1 tsp salt
3 large eggs
150ml (2/3 cup) cold water or milk
For the Dish:

200g (7 oz) grated Alpine cheese (Emmental, Gruyère, or Bergkäse)
2 tbsp unsalted butter
2 large onions, thinly sliced
Salt and freshly ground pepper
Fresh chives or parsley, finely chopped
Instructions:

Prepare the Spätzle Dough:
Mix flour and salt in a large bowl. Add eggs and water, then beat vigorously with a wooden spoon until bubbles form and the dough is elastic. Let rest for 10–15 minutes.
Cook the Spätzle:
Bring a large pot of salted water to a boil. Using a Spätzle press, grater, or colander with large holes, press the dough directly into the boiling water.
Cook until the Spätzle float to the surface (1–2 minutes). Remove with a slotted spoon, rinse briefly in cold water, and drain well.
Caramelize the Onions:
Melt butter in a skillet over medium heat. Add onions and cook slowly until deep golden brown (20–25 minutes). Set aside.
Assemble the Käsespätzle:
Preheat oven to 200°C (400°F). In a greased baking dish or cast iron skillet, layer Spätzle and cheese, finishing with cheese on top.
Bake for 10–15 minutes until cheese is melted and golden.
Finish with Onions:
Top the Käsespätzle with caramelized onions and garnish with chives or parsley.
Serve:
Serve hot, preferably with a side salad or apple cider.