Steckrübeneintopf

Steckrübeneintopf is a German dish that, today, is especially common in North Germany. It generally consists of a stew made from swede, carrots and potatoes in varying proportions and diverse, usually smoked or pickled, types of meat or sausage. Occasionally special cooking pears used as well. The stew may be seasoned and refined with salt, pepper, mustard, horseradish, celery, leeks or parsley, etc., according to taste. On many farms this dish was prepared almost daily, alongside roast potatoes. Often it alternated with a second, daily-changing meal. For this reason, especially in the region of Stade, it is still called Tokokers (= Zugekochtes). If the meat is smoked, the dish is also called Rökert (= Geräuchertes or "smoked"). In Schleswig-Holstein, the stew is made with pre-cooked sausage (Kochwurst) and Kassler and is known as Rübenmalheur. For the variant known as Lübecker National, pork (blade, belly) is preferred and flour or cream are used as binding agents. This recipe can also contain onions. In Hamburg, the corresponding dish is called Hamburger National und can contain beef or chicken in addition to bacon and belly pork.

Source: Wikipedia