Schnüsch is a stew from northern Germany, which is a good way to use leftover vegetables in a delicious way. Here you will find a simple, vegan recipe for the vegetable soup.
Schnüsch is a vegetable stew that can be prepared with many different types of vegetables depending on the season. That’s why it’s also known as “across the garden soup”. The recipe must have originally come from the Baltic Sea.
Schnüsch is traditionally prepared with milk, butter and cream. If you decide on this variant, be sure to pay attention to the purchase of dairy products organic quality. You guarantee that the products come from cows from more species-appropriate animal husbandry.
But you can also easily make a Schnüsch vegan. As in our recipe, you are replacing the animal products with plant-based alternatives.
Schnüsch: Vegan recipe
(Photo: CC0 / Pixabay / Vegan)
Vegan Schnüsch with seasonal vegetables
- Preparation: about 50 minutes
- Crowd: 4 part (s)
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400 g
potatoes
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1
Cepo
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1 handful
green beans
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6
carrots
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1
and colrabo
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200 g
Peas
-
2 tablespoons
vegan margarine
-
1 tablespoon
flour
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500 ml
soy milk
-
200 g
soy cream
-
200 ml
vegetable broth
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Salo
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Wash and peel the potatoes. Then cut them into small cubes. Cut the onion into thin rings.
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Wash the green beans, remove their ends and cut them in half. Cut the carrots. Peel a squash, grate it and cut it into cubes. Peel the peas.
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Put the vegetables, except the onion, in boiling salted water. Let it cook for about 10 minutes before straining.
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Put 1 tablespoon of vegan margarine in a large saucepan and let it melt over medium-high heat. Then add the flour with a whisk and let it toast a little while constantly stirring.
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Glaze the roux with the soy milk and mix both with a whisk until creamy soup has formed. Then add the soy cream and remove the pot from the oven.
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In another saucepan, melt the remaining margarine. Saute the onion in it over medium heat for about three minutes. Then add the vegetables that have been pre-cooked in salted water, let them fry for two minutes and defrost everything with the vegetable broth.
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Let the vegetables boil for another 10 minutes over medium heat before adding them and the broth to the milk soup. Mix everything thoroughly and then season the Schnüsch with salt. Finished!
Schnüsch: possible variations
(Photo: CC0 / Pixabay / monika1607)
They fit especially well with Schnüsch potatoes, carrotspeas, green beans and Kohlrabi.
Depending on the season and regional availability, you can also serve the vegetable stew with leek, Cauliflower, pastinakoparsley root, celeryturnips, spring onions or zucchini.
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