The French flavor base called mirepoix is a combination of onion, carrot and celery generally cut to the same size. It’s used in a ratio that’s 2 parts onion to 1 part celery and carrot. Saute in Butter.
Suppengrün, Germany
In case the umlaut doesnt make it clear, this is Germanys answer to mirepoix. Literally meaning “soup greens,” suppengrün typically consists of carrots, celery root, and leeks. Sometimes onions, parsnips, and potatoes are thrown in, and often these are sold pre-bundled in the market, ready to take home, chop, and sweat out in the pot for a stew.
Recipes with Suppengrün:
Włoszczyzna, Poland
The Polish włoszczyzna—the translation of which is fantastic: “Italian stuff”—is another variety of soup vegetables with a similar lineup to the suppengrün. Even heartier than the others, a włoszczyzna is likely to focus on cabbage as a primary ingredient.
Recipes with Włoszczyzna:
Mirepoix and Soffritto: the classic aromatics
FAQ
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