German thick pihelsteiner

The thick and satisfying Piechelsteiner is included in the gold collection of the 100 most famous recipes from around the world. In his honor in the German city of Regen for 130 years, a holiday has been held with night boating, a fancy-dress procession, a fair and fireworks.

Ingredients

• 600 g of three types of meat (pork, beef, chicken or veal)
• 2 onions
• 750 g potatoes
• 1 root celery (about 200 g)
• 3 carrots
• 1 stalk of leeks
• salt, sweet paprika powder
• 1 bunch of parsley
• broth or water

Directions

1. Cut the meat into chunks. Peel and finely chop the onion. Peel the rest of the vegetables. Cut potatoes and celery into cubes, carrots into thick slices. Cut the leeks into thin rings.
2. Add meat, potatoes, and other vegetables to the pot one at a time. Pour in hot broth or just water so that only covers the top layer. Season with salt and paprika powder. Simmer covered over low heat for about 1.5 hours. Chop the parsley, add it to the soup a minute before the end of cooking.