Steckrübeneintopf

Steckrübeneintopf, a hearty stew from northern Germany, is a cherished traditional dish that warms the soul. Made with swede (rutabaga), carrots, and potatoes, this comforting meal often features a variety of meats or sausages, typically smoked or pickled. Some recipes even incorporate special cooking pears for a unique twist. To enhance its flavor, cooks season the stew with salt, pepper, mustard, horseradish, celery, leeks, or parsley.

The dish boasts several regional variations. In Stade, it's known as Tokokers or Zugekochtes when paired with roast potatoes. When smoked meat is used, it’s called Rökert or Geräuchertes. In Schleswig-Holstein, the version known as Rübenmalheur includes pre-cooked sausage and Kassler (cured pork). Lübecker National, another variation, features pork and onions, while Hamburg’s version is referred to as Hamburger National. In Land Hadeln, potatoes are replaced with white flour dumplings called Klüten, resulting in a dish known as Speck und Klüten, or "bacon and dumplings."

Traditionally, Steckrübeneintopf was a favorite meal on Christmas Eve, a night affectionately referred to as Fullbuksobend or Vollbauchabend, meaning "full belly evening."