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Schnuesch – Soup

The name Schnüsch means vegetable stew. A North German speciality. The recipe comes from the region around Angeln in Schleswig-Holstein. It is eaten both vegetarian and enriched by the Hohlsteiner Katenschinken or pickled herring. Originally, this dish is about cooking the first young vegetables together with milk.

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The basis is a soup of fresh vegetables with carrots, potatoes, peas, kohlrabi and green beans. The special thing: The vegetables are cooked in milk and enriched with butter.

Not all the vegetables listed need to be there. Alternatively, other varieties or less can be used.

Schnüsch vegetable soup

Recipe Schnuesch soup

In Schnuesch soup, all vegetables are cooked separately until firm to the bite. Only then are all the ingredients cooked together in the milk.
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Course: soups
Cuisine: Northern Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 45 minutes
Servings: 4

Ingredients & Shopping list

  • 250 g potatoes
  • 250 g green beans
  • 250 g cabbage turnip
  • 250 g carrots
  • 250 g broad beans
  • 250 g peas
  • 1 l milk (preferably not skimmed milk)
  • 50 g butter
  • 1 bunch fresh leaf parsley
  • salt, sugar, nutmeg

Tips & Hints

Arrange the Schnüsch on a deep plate and sprinkle with the chopped parsley.
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