Hearty vegetable stew with pork and spaetzle


Preparation time: 20 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 1 hr. 50 min.

This strong-spicy Stockpot with local vegetables and pork is very tasty and filling. Since it tastes almost better the next day, I usually cook a big pot of it.


For 5 to 6 servings

  • 2 onions
  • 650 g pork (neck, shoulder)
  • 500 g fresh egg spaetzle
  • 400 g of potatoes
  • 200 g of carrots
  • 350 g of celery
  • 150 g parsley root
  • Salt pepper
  • 6 peppercorns
  • some nutmeg
  • 1 leek
  • 2 tablespoons of butter lard
  • 1 bunch of parsley or chives


  1. An onion is halved with the peel and roasted vigorously in a pan without fat on the interfaces.
  2. The meat is boiled in a saucepan with about 2 liters of salt water, then add the roasted onion halves, reduce the heat and simmer the meat for about 1 hour, do not cook! The resulting foam is always skimmed off.
  3. In the meantime, add the spaetzle in plenty of boiling salted water and let it simmer for about 1 minute, then they are strained.
  4. The potatoes are peeled and diced, celery, carrots and parsley root are cleaned, peeled and cut into cubes or slices.
  5. After about 1 hour of cooking, add the potato and vegetable cubes, peppercorns and nutmeg to the casserole dish and let it simmer for about 30 minutes until the meat is tender.
  6. The leeks are washed, cleaned, cut into rings and boiled for the last 5 minutes in the broth.
  7. Now take the meat from the broth and cut into cubes of about 1 cm. The soup is seasoned with salt and pepper.
  8. Then the second onion is peeled and cut into thin slices. In a pan you heat the butter, in which the onion slices are fried golden brown.
  9. Add the meat cubes and the spaetzle in the vegetable soup and cook everything again briefly.
  10. Parsley or chives are washed, shaken dry and finely chopped.
  11. The vegetable stew is served with the fried onion slices and the chopped herbs.

Good Appetite!

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