Pichelsteiner Last Sunday I spent some time making a list of all the recipes in The Soup Book after someone asked me how many more recipes did I have to get through. I counted 199 soup recipes and ten bread recipes, and I have made thirty-seven soups, including the most recent. So I still have some way to go. At this rate, it could take me five years! So, Pichelsteiner. What is it? The Soup Book lists it as a German soup containing lamb, but suggests that it is "versatile enough to work with pork or beef instead of lamb." On looking it up on the internet (including German language descriptions), I discovered that Pichelsteiner (from Buechelstein, a mountain in Bavaria) is a mixed meat stew or Eintopf (one pot). Other recipes use a combination of beef, pork and veal, but not lamb; the common vegetables are onions and cabbage. The Soup Book's ingredients include lamb (shoulder or neck), onions, dried marjoram, dried lovage or thyme, vegetable stock, carrots, leek...