Taste and atmosphere
About
A traditional meat dish consumed in and around Magdeburg, right in the center of Saxony-Anhalt. It is one of the most hearty examples of Deutschland's rural cuisine.
Flavors, dishes and restaurants
Cuisine
In this intriguingly named dish, "Bötel" represents the cured pork knuckle (Eisbein), "Lehm" (mud) stands for yellow pease pudding, and "Stroh" (straw) signifies the sauerkraut. It is one of the most sought-after dishes on cold winter days in the Saxony-Anhalt region. You can use the Map link for the Magdeburg area, where the dish originated.
The tenderness achieved by slow-cooking the meat is the hallmark of the dish. It is distinguished from similar plates across Deutschland by the thick consistency of its pease pudding.
Ingredients
- 1 cured pork knuckle (Eisbein)
- 300g yellow split peas
- 400g sauerkraut
- 2 onions
- 100g diced bacon (Speck)
- Black pepper, bay leaf, and salt
Preparation
- Boil the cured pork knuckle in a large pot with a bay leaf and peppercorns for about 2 hours until tender.
- Cook the yellow peas in a separate pot with broth until they reach a pudding (Lehm) consistency.
- Finely chop the onions and sauté them in a pan with the bacon cubes.
- Add the sautéed onions and bacon to the sauerkraut (Stroh) and lightly simmer.
- Place the boiled meat in the center of a large serving plate, surround it with the pease pudding and sauerkraut, and serve hot.
Practical notes before you go
Visit
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- Tip
- Menus and hours can change; confirm before you go.
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