Wintershilfe Eintopf. Kitchen in Third Reich

Eintopf is a dish known in many cultures, wherever an open fireplace (or bonfire) was used to hang a single pot. It was also a popular dish among the people, not the elite. In Germany, where it was widespread, “Eintopfy” only made it into cookbooks during World War I. At that time, it also became an important dish in public canteens for the poor. Eintopf owes its true social career and enduring popularity to the Nazi “Wintershilfe” campaign, a nationwide collection for the poor. As part of this campaign, Germans were encouraged to give up expensive meat dishes for one Sunday a month and eat cheaper “Eintopf,” donating the saved money to “Wintershilfe.” It is worth remembering that until World War II, meat was practically a privilege of the middle and upper classes.

1 can of tomatoes (400 g)

4 stalks of celery (250 g)

150 g red lentil pasta (see notes)

150 g onions (3 medium)

20 g olive oil (2 tablespoons)

3 cloves of garlic

1L broth/water

300 g cooked or canned red beans (see variations)

wild garlic, optional

PREPARATION: Cut the onions into small pieces and finely chop the garlic. Peel the celery and cut it into thicker slices, about 0.5…