Schnitz und Drunder

Name: Schnitz und Drunder
Yield: Servings 4
Cuisine: Swiss
Ingredients: 600 ml (2⅓ cups) chicken or vegetable stock; 600 ml (2⅓ cups) chicken or vegetable stock; 250 g (½ lb) dried apples, pears or prunes, sliced; 250 g (½ lb) dried apples, pears or prunes, sliced; 3 tbsp honey; 250 g (½ lb) dried apples, pears or prunes, sliced; Salt and pepper; 700 g (1½ lbs) potatoes, cubed; Salt and pepper; 400 g (14 oz) smoked pork belly or bacon, cubed; 400 g (14 oz) smoked pork belly or bacon, cubed

Potato, Pear and Bacon Stew

Preparation info

Servings
4

Difficulty
Easy

Appears in

Simply Swiss

By Andie Pilot

Published 2025

About

Schnitz und Drunder varies from region to region, but the contents are basically the same: potatoes, dried fruit, and bacon or smoked meat. Historically the use of preserved products meant that it could be made all winter long–which would have made sense for mountain dwellers who kept it simmering on open fires.

Ingredients

3 tbsp honey
250 g (½ lb) dried apples, pears

Europe
Switzerland
Drunder
Schnitz
Main course
Gluten-free
Winter
Mediterranean

Method

In a large pot, warm the honey over medium heat, then add the dried fruit.

Pour in the stock, then add the meat. Simmer over low heat for about 30 minutes.

Add the potatoes, making sure that they are submerged in the liquid (add a little more water if necessary). Simmer for an additional 30–40 minutes, or until the potatoes are tender. Season with salt and pepper.