Regional specialties from Bremen

Bremen Pluckte Finken

Plucked finches are a hearty stew. Originally it was a dish of the whalers. It contained chopped (plucked) pieces of whale bacon (the Vinken). The dish was very popular and so the ingredients were simply adapted. Depending on the recipe, cured meat, smoked ox meat or streaky bacon is used.

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But there are also variants with pork bacon, white beans, apples, carrots and potatoes.

Plucked finches soup

Recipe Pluckte finken

A simple but delicious soup.
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Course: main dish, soups
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Practised
Total Time: 50 minutes
Servings: 4

Ingredients & Shopping list

  • 1 kg carrots (diced)
  • 1 ltr vegetable broth
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tbsp butter
  • 4 tbsp flour
  • 1 tbsp parsley (chopped)
  • 400 g meat sausage diced ((alternatively also cooked ham)
  • sugar, pepper, wine vinegar

Preparation

  • Add butter to the vegetable stock and a little more salt if necessary.
  • Cook the carrots in it until soft and then drain. Set the remaining broth aside.
  • Next, make an enbrenne (roux) with the butter and flour. To do this, melt the butter in a saucepan. Then add the flour and stir. Once the flour and butter have combined, gradually add the vegetable stock. Stir constantly so that no lumps form. (All on low heat.)
  • Add the carrots and sausage to the sauce and season with pepper, wine vinegar and sugar.
  • Let everything simmer for about 15 minutes (do not boil!).

Tips & Hints

Variation: In addition, you can add diced onions sautéed in butter. Also diced potatoes cooked in salted water and tossed in butter.
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