Cheek pea

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Baked pea soup, Waldviertlerhof, Vienna 2017

Backerbsen or baked peas are a typical soups of regional cuisines in Central Europe.

General

"Baked peas" were described as early as the 18th century. Formerly baked in lard , they were a soup for the upper class .

Today, finished baked peas are also available as commercial goods . These were first offered in 1953 by the Vorarlberg company Rudolf Ölz Meisterbäcker .

Regional names

In Germany there is also the term "(baked) flour pea". The German-speaking Switzerland can be called soup pearl a conclusion to the held in the Vorarlberg dialect name of the wedding pearl to. The term Hochzitbolla is an early name for baked peas in Austria . All names can be traced back to the size and shape of the back pea, which is still applicable today. Another typical Austrian name for back peas is Bufferl , whose Upper Swabian equivalent is Bopfrlâ .

Manufacture and use

For manual preparation, a liquid dough is made from flour, eggs, milk and table salt, possibly oil and dripped into simmering fat using a flat kitchen grater, for example . The resulting pea-sized balls are fried until golden yellow and then drained.

Baked peas (commodity)

Industrial production also allows for generalization. A soft dripping batter is made from the ingredients wheat flour , vegetable fat , skimmed milk and whole egg powder , salt and yeast . After fermentation (yeast fermentation), the dough is pressed through a drop former (similar to a spaetzle press ). This is how the small globules are created, which are then fried in vegetable fat at a low temperature. Yeast or other raising agents are used to loosen the dough .

Backerbsen be until immediately before serving the soup , for example, beef broth , possibly. Alternatively, they can also be eaten straight as a snack .

Eierschöberl (variant)

Which are quite similar to Backerbsen egg puffs of Austrian cuisine , which are also used in soups. However, they are a lot larger, mostly lighter and, like Schöberl, baked in an oven. In contrast to Schöberl , they are made from fire mass (water, butter, flour, eggs, baking powder, salt, nutmeg).

Individual evidence

  1. ↑ Eleonora Maria Rosalia (Duchess of Troppau and Jägerndorf): Voluntarily cracked pomegranate apple of the Christian Samaritan. Or: Out of Christian love of the neighbor, secrets of many excellent tried and tested doctors [...] as well as a new cookery book. Volume 1, Schmidt, Nürnberg 1739, p. 299 ( online in the Google book search): “294. Baked Peas ”.
  2. ^ Association for Folklore in Vienna (ed.): Austrian Journal for Folklore . Volume 34, Österreichischer Bundesverlag for Education, Science and Art, 1980, p. 90.
  3. ↑ Sophie Wilhelmine Scheibler: General German cookbook for all stands, or thorough instructions to prepare all types of food and baked goods in the cheapest and tastiest way. 17th edition, CF Amelang, Leipzig & Berlin 1866, p. 64 ( online in the Google book search): “156. Soup with baked flour peas ”.
  4. ↑ Communications from the field of food analysis and hygiene , volumes 58-59, Swiss Society for Analytical and Applied Chemistry, 1967, p. 309: “Soup pearls”.
    Communications from the field of food inspection and hygiene , volumes 78-79, Eidgenössisches Gesundheitsamt, 1987, p. 71: "Backerbsen".
  5. ^ Oelz company history: Archive link ( Memento from December 7, 2013 in the Internet Archive )
  6. ↑ Eierschöberl - Koch-Wiki. In: kochwiki.org. Retrieved August 22, 2017 .