by Rose Vetter

Kirps (Kürbis in High German) is a squash or pumpkin.  There is a long white vegetable squash, called Gemüsekürbis in German.  Kirpsezuspeis is a favorite in our family.  If you can’t find the white squash you can also use zucchini.  I don’t have an exact recipe for Zuspeis; I make it the way my mother taught me (nach Gutdenke — using good judgment), but here is an approximate recipe:

• 1 mature squash (about 2½ lb.)
• 2 tablespoons vinegar
• ½ cup water
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 tablespoons butter or oil
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 2 tablespoons flour
• ½ cup sour cream

(Optional: 1 chopped onion and 1-2 chopped garlic cloves)

Peel squash, remove seeds and pulp.  Cut into julienne strips on a grater or mandolin.  Put into a large pot; add vinegar, water, salt and sugar.  Bring to a boil and cook for about 8-10 minutes (don’t overcook).  Drain and reserve the broth.  Make an Einbrenn (roux) by heating the butter and whisking in the flour, and cook to a golden color.  Add enough of the broth, stirring to make a smooth sauce.  Stir into the squash and add the chopped dill, parsley and sour cream.

Note::  Another way to cook the squash is to add the butter in with the squash before boiling, as well as adding chopped onion and garlic.  Then mix flour and sour cream and add to the cooked squash, stirring until thickened.  Guten Appetit!

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025