Spring Vegetable Stew (Pichelsteiner)

Ingredients

• 1 bundle spring onions
• 2 parsley roots
• 1 kohlrabi
• 3 stalks celery
• 500 g Potatoes
• 250 g carrots
• 100 g Sugar snap peas
• 200 g savoy cabbage
• 1 bundle flat-leaf parsley
• 300 g pork ribeye
• 300 g pork neck fatback
• 3 tbsp oil
• Salt
• ground pepper
• caraway seeds
• 60 g beef marrow
• 0.75 l meat broth

Instructions

1. 1.

   Prepare: Wash spring onions, chop the white parts, slice the green into slanted rings. Peel and dice parsley roots and kohlrabi. Clean and wash celery; peel potatoes and carrots, then thinly slice all. Rinse sugar snap peas and cut across once. Wash savoy cabbage leaves, remove tough core, slice leaves into strips. Wash parsley, shake dry and finely chop.

2. 2.

   1. Dice the meat and brown it in oil. Season with salt and pepper, then set aside.

3. 3.

   2. Slice beef marrow into thin rounds. Remove pot from heat and lay marrow slices on the bottom.

4. 4.

   3. Layer a stratum of meat cubes and a layer of spring onions on top, sprinkle parsley. Add carrots and potatoes, then spread remaining vegetables over them.

5. 5.

   4. Continue layering all remaining ingredients in this manner, seasoning with salt, pepper, and caraway between layers, finish with a layer of potato slices, then add the remaining marrow slices. Pour broth around the edges of the pot, season again, sprinkle more caraway. Cover, bring to a boil, then simmer over gentle heat for about 1 hour, stirring gently occasionally. Taste before serving.