There are many and creative variations of the Schnitz – a popular everyday food especially during harvest season in summer and fall when fresh vegetables are available in gardens and have to be eaten. Also in the cold months – the traditional stew season – storable root vegetables can be put together for a stew. (Almost) anything that can be cut up into small pieces is allowed in the Schnitz. According to the name only chopped vegetables go into the pot; namely vegetables of the season like potatoes, carrots, kohlrabi, celery, beans or leek – all that is cooked in vegetable or beef stock. If you want meat in it, you can add a piece of “Schöpsernes” that is mutton or a little boiled beef.
Absolutely necessary is fresh or dried marjoram in the Schnitz, this is what constitutes the Hofer specialty. With it you eat “Baggerla” those are crispy potato fritters made of freshly grated potatoes.
