Leipzig stuff ( German: Leipziger Allerlei ) - a dish of fresh vegetables (or canned vegetables): green peas , carrots , asparagus , cauliflower and kohlrabi . Shrimp , crayfish , cancer oil, dumplings and mushrooms are often added. Served as a side dish . Refers to dishes of " Saxon cuisine".
Cooking
Vegetables are finely chopped and fried separately, dipped in melted butter and placed in one large dish. The cancer oil is melted, knitted with egg yolk and spilled on top of the vegetables. Cancer necks and dumplings are added. Salt , white pepper , nutmeg and parsley are also added to taste. There are various cooking options for Leipzig stuff - with dark butter, flour , salted minced meat instead of crayfish and so on. If Leipzig stuff is prepared from canned vegetables, then all components are taken with canned food, without the use of fresh vegetables.
History
The dish "Leipzig Sundries" first appeared in Leipzig , during the hunger years of the Napoleonic Wars of 1804 - 1815 , when meat completely disappeared from the tables of the townspeople and they only had to manage various vegetables.
Sources
- Der neue Herder, Volume 2, Freiburg im Breisgau , 1951