Plautdietsch Hamburger & Leek Soup
Lee and I once spent a week in Western Germany at the TABEA headquarters, while buying a mission van. Waldomer Dyck, administrator for TABEA, treated us well and served us breakfast every morning. We were invited to his son Peter and wife Ana’s for supper twice. Ana (a Moldovan who spoke Romanian to us) served us Peter's favorite soup called Plautdietsch soup, along with fresh bread (made at the bakery where Peter worked) and hot black tea with lemon slices. Ana explained how to make the soup, and it fits so well into our normal Mennonite cuisine. I feel sure my Grandpa Reimer would've loved it. :)
INGREDIENTS
- 3 large leeks
- 1 onion
- 3/4 lb. group pork
- a pinch of caraway
- 1 clove garlic
- 1 qt. vegetable or beef broth
- 10.5 oz. Laughing Cow cheese (Schmelzkase)
- Salt & freshly ground pepper
- 1 small bunch chives
INSTRUCTIONS
1. Clean the leeks: Wash, top, and tail them, discarding the wilted dark green ends (about 1 inch). Slice them lengthwise, starting at the transition between the white and the green part and moving the knife towards the top of the plant.
2. Thoroughly wash leeks: Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed.
3. Chop leeks and onion. Set aside.
4. Fry ground pork until brown, add a pinch of ground caraway, minced garlic, and salt and pepper.
5. Add the leeks and onion and cook, stirring well a few times in between, for 3-4 minutes.
6. Add vegetable broth and simmer for about 20 minutes or until the leeks are soft.
7. Break the cheese triangles into small pieces and add them to the soup. Stir well until cheese melts and the soup is completely smooth.
8. Let simmer for a couple of minutes. The soup is supposed to be very thick, but you could add a bit more broth if you find too thick.
9. Adjust the taste with salt and generously with freshly ground black pepper. Sprinkle with chopped chives and serve with bread or zwieback.
Comments