Mohreneintopf, North German Carrot and Potato Stew
Mohreneintopf is the kind of thick carrot pot that North German families cook on a cold weeknight, an Eintopf meaning everything in one pot and nothing else needed. It is humble food built on the cheapest roots in the store: carrots for sweetness, potatoes for body, an onion and a leek for depth. A handful of yellow split peas simmered until they collapse thickens the whole thing and adds the protein that turns a vegetable soup into supper, doing the job the smoked sausage does in the traditional recipe. Marjoram, bay, and allspice are the quiet German backbone, and a last splash of vinegar keeps the sweetness in check without salt. It costs almost nothing and reheats even better the next day.
Ingredients
- 1 1/4 lb Carrots (cooking), sliced into coins
- 3/4 lb Potatoes, peeled and cubed
- 1 whole Yellow onions, diced
- 1 whole Leeks, sliced
- 1/3 cup Yellow split peas, rinsed
- 1 tbsp no-salt vegetable bouillon
- 1 whole Bay leaves
- 3 wholes Allspice, berries
- 1 1/2 tsp Dried marjoram
- 1/2 tsp Black peppercorns, freshly ground
- 3 tbsp Flat-leaf parsley, chopped
- 1 tsp White wine vinegar
Method
- Sweat the onion and leek in 0.25 cup (60 ml) water in a pot until soft, about 6 minutes, adding a splash more if it sticks. An Eintopf is a one-pot meal, and a slow-softened onion base is what gives it depth with no meat or fat in the pot.
- Add the rinsed split peas, the bouillon, bay leaf, and allspice berries with 4 cups (950 ml) water. Simmer, partly covered, for 20 minutes to give the split peas a head start. They take longer than the vegetables and, half collapsed, they thicken the stew into something hearty, standing in for the sausage that usually enriches it.
- Add the carrots and potatoes and simmer until everything is tender and the split peas have broken down, about 20 minutes more. Carrots are the sweetness of the pot, and cooking them fully with the potatoes lets both give up their starch to thicken the broth.
- Fish out the bay leaf. Stir in the marjoram, black pepper, and vinegar. Marjoram added near the end keeps its floral lift, and the splash of vinegar brightens a naturally sweet, earthy stew in place of salt. Serve scattered with parsley.
Nutrition
Estimated per serving: 190 calories, 8 g protein, 9 g fiber, 70 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
