beer soup
A beer soup is a soup that is prepared on the basis of beer .
history
This form of soup is one of the oldest soups in European and especially German food culture and has been found in numerous writings since the 16th century.
In a tragedy by Hans Sachs from the year 1578, the waitress speaks about Eulenspiegel : "Hey, he has been busy praying me, I should make a beer soup ."
The Neuw Kreuterbuch from 1588 describes the preparation of a "common beer soup in front of healthy people and the household " and for the sick, "eyn very good beer soups" with "beaten up yolk, sugar, zimmat and saffron".
Beer soups played a special role at funerals or child baptisms , then the mourning community was served a so-called Zarmsuppe , or the feast ('potationes') after the baptism, and after the first visit to church, the so-called Kindelbier .
The type of beer used for the preparation can be very different and ranges from light white and wheat beers to red beer to local types of beer such as Kölsch or Altbier . In many regions the beer soup was mainly made from the "Dröppel-" and "Sturzbier" (lick beer ), which was caught in the drip tray under the tap and sold cheaply. Besides the beer soup, there was also beer porridge as a thicker variant.
In the German-speaking countries, warm beer soup was a common breakfast for adults and children, especially in rural areas, well into the 19th century , with thin beer being used; it was only then gradually supplanted by the new fashion of drinking coffee in the morning and eating bread with it. Before the introduction of coffee, but also afterwards, beer soup was eaten by all classes, including the nobility . Beer was considered a nutritious and invigorating food .
Preparation and variations
Historical forms of preparation
In older cookbooks there are various recipes for making beer soups. Henriette Davidis gives a common basic recipe in the 19th century: “You cut 4–6 slices of stale bread into small pieces, add 2 bottles of brown beer and 1 teaspoon of boiled cumin and let it cook under cover without stirring much until the bread is ready is soft. Now you stir the soup through a colander, put a piece of butter and, if you like, sugar and salt on it and let the soup boil again. ”The beer soup is similar in the 150 years older work The newest and well-equipped cookbook: In which to find, How not to alone prepare all kinds of good, delicate and tasty dishes ... and bring them to the table, but also preserve all kinds of fruit ... could be described from 1724, where a red beer is described as the basis:
"Take red beer, put milk-cream in it, when it boils, add salt, put a spoonful of sugar and butter on it, and serve it over sliced bread."
The book also describes a higher quality soup based on wheat beer with eggs, wine, mace, saffron and cardamom . The cultural scientist Berthold Heizmann gives two basic recipes for the Rhenish cuisine , which are documented in the Lower Rhine cookbook from 1777:
“Half beer and half milk of every 1 measure, quarter pound of fine flour is stirred into it and then put on the fire and boiled; while it is always stirred until it is done, then served with nutmeg and some sugar. - The other way is as follows: 4 eyes are added to a measure of beer; when the beer is boiling, the eyes are stirred in with a little flour, a little sugar and lemon peel, a little butter; then, when serving, white bread is cut into the dish and the soup is served over it. "
Even the beer zupp of the Cologne region is drawn off with eggs
Foam beer soup
In addition to the basic recipe, Henriette Davidis described other versions of the beer soup, including one with whipped beer with eggs, lemons and cinnamon (foam beer soup), one with soaked bread cubes and one based on milk.
Warm beer
The so-called warm beer was only prepared slightly differently, namely without an insert, but was not considered a food, but a drink. In the economic encyclopedia by Johann Georg Krünitz from the 18th century it says: “Warmbier is a drink that our grandparents enjoyed in the last century, and at the beginning of the present, almost in the same way as we now at coffee, and with better health benefits. Every now and then one still drinks today, especially when traveling and in taverns in the country, where one cannot hope for a good coffee, instead of the same warm beer, as it is when one has caught a cold the best home remedy is […] ” Egg , flour , butter , ginger , nutmeg , salt and sugar were added to the warm beer .
Regional variants
Beer soups from Berlin and Saxony
Saxon warm beer (French: velouté de bière saxonn e) is a regional soup from Saxony , the variant of an alloyed beer soup. For the Saxon warm beer , milk is boiled with cinnamon and ginger, bound with mixed-in flour and egg yolk, then infused with approx. Twice as much light full beer (11-14% original wort). Is seasoned with salt and sugar and served warm or cold with a butter roll.
Another variant is known in the Berlin region as Berlin beer soup , which is prepared with egg yolk, sugar, rum, white wine and grated lemon peel.
Old Bohemian beer soup
The Old Bohemian beer soup (Czech: pivní staročeská polévka ) is made from light beer with white bread, garlic, egg yolks, cream, butter, a little caraway, salt and sugar.
Egg beer
A warm beer variant is egg beer , actually a drink. In the Oldenburger Land , an egg soup made from beer is known as egg beer , the traditional drink is known without eggs as Heet and Söt ('hot and sweet') and is usually drunk in winter.
Soupe à la bière
A French version of the beer soup is made from chicken broth with grated bread and a part of Dortmund beer , refined with grated nutmeg and crème fraîche.
Other variants
In addition to hearty beer soups, there are also some variants that have been sweetened with apples, raisins and sugar. Henriette Davidis listed several beer soups with raisins and bread in addition to the hearty soups mentioned in her practical cookbook for ordinary and fine cuisine . The Prussian nonsense beer contained crushed baked apples . An Altbier soup with cinnamon and apple pieces as well as a garnish of apples and bacon is known in the area around Düsseldorf .
Other sweetened versions of the beer soup can be made with vanilla pudding and cinnamon as well as with an insert made of egg white dumplings . Light and dark beer are diluted with water and sweetened with the pudding and sugar and peeled off with egg yolk.
literature
- Recipes for warm beer and egg beer in: we cook well. More than 1000 tried and tested recipes for the household, compiled with consideration of modern nutrition theory . (Verlag für die Frau), Leipzig 1968, p. 212.
Web links
Individual evidence
- ↑ Hans Sachs: Very wonderful, beautiful, and good poem: Das vierdt Poetisch Buch. Many artful Newe Stuck, beautiful bound rhymes, divided into three different books: Contents: Tragedi, Comedi, warhoene beautiful histories, spiritual and secular, item: beautiful conversations, merciful chivalric deeds of high persons, powerful exercises of war, victoria and defeat of great potential; The same also two-part games and sayings, lustrations and fables, inside very politely, which is recognized as good and praiseworthy, also which is badly and finely recognized, useful, without all bothering to read. 4. (1578) . Heussler, 1578, p. 23 ( google.de ).
- ↑ Jacobus Theodorus: Neuw Kreuterbuch: With beautiful, artificial and lively figures and conterfeytes of all plants of the herbs, roots, flowers, fruit, grain, spices, trees, shrubs and hedges ... with specific description of them, including their differences, strength and effect ...: In it a lot and sometimes wonderful art scene ... has been described, sampled from their useful use: as there are potions, juices, syrups, tinned foods .... 1 . Nicolaus Basseus, Frankfurt am Main 1588, p. 789 ( google.de ).
- ↑ Zarmsuppe. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . 16 volumes in 32 sub-volumes, 1854–1960. S. Hirzel, Leipzig ( woerterbuchnetz.de ).
- ↑ Julius Kell: The need of the poor. A folk script . Klinkhardt, 1845, p. 71 ( google.de ).
- ↑ a b c d Berthold Heizmann with the assistance of Dagmar Hänel: From apple cabbage to cinnamon bun. The lexicon of Rhenish cuisine . Greven, Cologne 2011, ISBN 978-3-7743-0477-2 .
- ↑ Wolfgang Schivelbusch : Paradise, taste and reason: A history of luxury items . Fischer, Frankfurt 1990, ISBN 978-3-596-24413-3
- ↑ a b c The latest and well-equipped cookery book ... prepare and carry it to the table, but also preserve all kinds of fruit ... can. Niedt, 1724, p. 2. ( Google Books )
- ^ Gisela Muhr: Chef de la Kösch - The Cologne cookbook . Regionalia Verlag, Rheinbach 2016, ISBN 978-3-939722-94-6 , p. 14.
- ↑ a b Henriette Davidis : Practical cookbook for ordinary and fine cuisine. Velhagen & Klasing, 1874, p. 61 ff. ( Google Books )
- ↑ Beer (hot) . In: Economic Encyclopedia
- ↑ a b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 148, 162 .
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 85 .
- ↑ Harlan Walker: Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings . Oxford Symposium, 1992, ISBN 978-0-907325-47-5 ( google.de [accessed September 23, 2019]).
- ↑ Attempt of a Bremen-Lower Saxony dictionary: in which not only the peculiar dialect used in and around Bremen, but also almost all of Lower Saxony, along with the already outdated words and idioms in Bremen laws, documents and diplomas ... GL Förster, 1869 ( google. de [accessed on 23 September 2019]).
- ^ Robuchon, Joël: Larousse gastronomique . Larousse, Paris 1996, ISBN 2-03-507300-6 , pp. 998 .
- ↑ Genialia apophthegmatum rerumque memorabilium. Clever speeches and memorable things to delight the mind . Published by Ulrich Wetstein, Lübeck 1666, p. 104
- ^ Rhenish cuisine. Regional specialties . Komet Verlag, Cologne, ISBN 978-3-86941-422-5 , p. 47.
- ↑ The best Dr. Oetker cookbook . Ceres Verlag, Bielefeld 1982, p. 26, ISBN 3-7670-0162-4 .