Best 3 Zuricher Eintopf Hot Pot Zurich Style Recipes

Zuricher Eintopf, also known as Hot Pot Zurich Style, is a hearty and flavorful Swiss stew that is perfect for a cold winter day. This traditional dish is made with a variety of meats, vegetables, and spices, and is typically served with a side of bread or dumplings. The origins of Zuricher Eintopf can be traced back to the Middle Ages, when it was a popular dish among farmers and peasants. Today, it is still a beloved dish in Switzerland and is often served at special occasions.

Here are our top 3 tried and tested recipes!

EMINCE ZURICHOISE

Emince Zurichoise image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound white mushrooms, sliced
4 tablespoons canola or vegetable oil
1 1/2 cups demi-glace brown sauce
1 1/4 pounds pork sirloin, sliced into thin 1-by-2-inch strips
2 teaspoon salt
1 teaspoon white pepper
1/4 cup all-purpose flour
1/4 cup finely minced onions
1/4 cup white wine
1/2 cup heavy cream
1 tablespoon finely chopped curly parsley
Serving suggestion: potato rosti

Steps:

Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.
Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.
Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
Garnish with chopped parsley. Serve with potato rosti.

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce) image

This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

Provided by BecR2400

Categories Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs veal cutlets, sliced into 1/2 in strips
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
7 ounces cremini mushrooms, thickly sliced
1/2 teaspoon fresh lemon zest, finely chopped
1 tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
paprika (optional)
sea salt & freshly ground black pepper
3 tablespoons chopped fresh parsley (to serve)

Steps:

Sprinkle the flour over the veal strips, and coat well.
In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

Nutrition Facts : Calories 478.8, Fat 33.4, SaturatedFat 16.4, Cholesterol 188.5, Sodium 178.3, Carbohydrate 9.1, Fiber 0.9, Sugar 2, Protein 31.8

ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE

Zürcher Eintopf - Hot-Pot Zürich Style image

The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it. Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.

Provided by Coasty

Categories Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

750 g pork necks, 3cm cubes
1 tablespoon butter
3 onions, diced
1 garlic, minced
1 teaspoon caraway seed, crushed
1 teaspoon salt
3 sprigs parsley or 3 sprigs thyme
1/2 cabbage, savoy cut in large pieces
6 potatoes, peeled, 2 cm cube
3 carrots, peeled, 1cm slices
200 ml white wine
150 ml water

Steps:

Heat butter in a pan and brown meat gently. Put aside.
Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.

Nutrition Facts : Calories 416.1, Fat 3.6, SaturatedFat 2, Cholesterol 7.6, Sodium 687.8, Carbohydrate 81, Fiber 13.1, Sugar 12.4, Protein 10.4

Tips:

Use high-quality ingredients for the best flavor.
Brown the meat in batches to avoid overcrowding the pan and ensure even cooking.
Simmer the stew for at least 1 hour, or until the meat is tender.
Add the vegetables in stages, starting with the root vegetables and ending with the leafy greens.
Season the stew to taste with salt, pepper, and other spices.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Zürcher Eintopf is a hearty and flavorful Swiss stew that is perfect for a cold winter day. With its tender meat, vegetables, and rich broth, this stew is sure to warm you up from the inside out. So next time you're looking for a comforting and delicious meal, give Zürcher Eintopf a try!