by Rose Vetter

Yes, I remember Einbrenn very well. It was a necessary staple in the Donauschwaben kitchens and was used to fortify many vegetables.

We could not afford meat every day, so a “Zuspeis” made with almost any vegetable—beans, peas, carrots, spinach, Savoy cabbage, Swiss chard, zucchini/vegetable marrow, potatoes, etc.  Various herbs and spices were added to enhance the flavor of the different vegetables.  Einbrenn was added to Kren-Soss (horseradish sauce) and Paradeis-Soss (tomato sauce)—served with the beef or chicken boiled for soups.  It was also used to thicken vegetable and creamed vegetable soups.  A favorite and very economical soup was Einbrennsupp, simply made with fat, flour, water, caraway seeds and salt.  When we had nothing else to eat in the camps, this soup kept us alive.

I was taught to cook the fat and flour only till it turned a golden color—never brown—so as not to discolor the Zuspeis, soup or sauce. 

Normally the fat (butter, lard or oil) is melted in the pan, then the flour added and stirred together until the desired color is reached—the browner the color, the stronger the flavor.  If you want a more delicate taste, cook to a gold color.  Then the pan is cooled off a bit, the stock or water is added and stirred with a whisk to prevent lumps from forming.  The vegetables are added after that.  I have not heard of browning the flour alone, but I could be wrong.

In our affluent western world we try to cook vegetables au natural with less calories, but occasionally I succumb to temptation and add an Einbrenn—I couldn’t imagine Kirbsezuspeis (grated zucchini or vegetable marrow), flavored with dill, parsley and sour cream) any other way!  Des schmeckt gut—that tastes great! 

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025