A steaming bowl of eintopf will warm anyone on a cold day. The name of this traditional German stew literally means ‘one pot’ and refers to the way of cooking rather than a specific recipe. However, most recipes contain the same basic ingredients: a broth, vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are many eintopf regional specialities, such as lumpen und fleeh (which means ‘rags and fleas’) in the Kassel area, similar to Irish stew, or with lentils (linseneintopf) typical in Thüringen.
