The Hutzel soup, also called "Schnitz and Schnitz", consists primarily of Hutzeln, i.e. dried pear wedges, which are traditionally processed into Hutzel dumplings, Hutzel bread, but also into Hutzel soup. As "Hoddeln", one usually also means dried fruit in general, so in addition to pears also apples and plums or apricots. This sweet, sour and salty dish from North Hesse is usually served with homemade sausages, such as black pudding, liver sausage, or the "Dürren Runden".
500 grams of dried fruit (apples, pears and plums)
2 tablespoons of oil or lard
2 onions
1 kilogram of potatoes, peeled into cubes
About 500 millilitres-1 litre of vegetable broth
2 tablespoons of dark beet syrup
salt
pepper
1. Soak the dried fruit in water overnight.
2. Sauté the onions in the fat in a saucepan.
3. Add the potato cubes.
4. Pour the soaking water over the dried fruit and fill it up with vegetable stock.
5. Let it cook until the potatoes are tender.
6. Season to taste with dark beet syrup, salt and pepper.
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