Dithmarscher carrot stew

Ingredients for 4 servings:

• 300 g pork belly, streaky
• 500 g carrot(s)
• 500 g potatoes, mostly waxy
• 2 eggs
• some milk
• Flour
• some mineral water
• possibly broth, instant
• 500 g onion(s), diced
• 1 bunch of parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Roots with dough

Peel the carrots and potatoes and cut into approximately 3 cm pieces. Place the pork belly in a large pot (preferably with a glass lid so you don’t have to open it later) and cover with water. Bring to a boil. Add the vegetables and cook until almost cooked. There should be enough soup to cover everything by about 1 cm. In the meantime, make a thick batter (slightly thicker than pancake batter) with the eggs, milk, and flour and add a splash of mineral water. Season the soup with pepper, salt, and, if desired, bouillon powder. Remove the pot from the heat and carefully pour the batter into the soup – you don’t want the batter to mix with the soup, but to cook in the soup! Close the lid and let the soup simmer at low heat; do not bring it back to a boil. Do not open the lid for about 15-20 minutes, until the batter is tender. In the meantime, sauté the onions and chop the parsley. If the batter has formed a very large “lump,” chop it up a bit. Serve with parsley and onions on top. A typical Dithmarschen dish, it tastes especially good in spring with very young potatoes and carrots!