Bremen kitchen
The Bremer kitchen was dominated by Bremen's position on the navigable Weser and its function as an ancient northern German port city. The range of fish from the North Sea and the Weser was and is extensive. Through the worldwide trade of the Hanseatic city, spices , exotic luxury foods as well as Spanish and French wines came to Bremen for home-style cooking . In addition, the influences from the surrounding area - the people of Bremen say “Umzu” - with a down-to-earth and sometimes hearty, tasty cuisine, as can also be found in Lower Saxony cuisine , formative. In Bremen, too, there was a supra-regional adjustment to German cuisine . Among the most famous Bremen specialties include still Kohl and Pinkel , the wedding soup , the Bremer Labskaus that Bremer chick ragout and the Bremen clods , but also Knipp and haddock . The cuisine of Bremen and that of the immediate Lower Saxony region no longer show any significant differences.
The specialties from Bremen and Bremen cuisine include:
Most famous Bremen specialties
Cabbage and pee
This is probably one of the most famous Bremen specialties. In contrast to the surrounding communities, it is called brown cabbage and pee in Bremen . In all other communities this dish is called kale and pee . The " brown " comes from a regional variety of cabbage that has red pigments in the leaves, which is why the cabbage gets a brownish color when it is cooked. Otherwise, long boiling will break down the chlorophyll and leach the smoked pork belly so that it turns brown.
According to legend, the small difference in the name cost a visitor to Bremen dearly. He sued an innkeeper for serving him heated food. However, the innkeeper insisted that his menu featured brown cabbage and not kale, and that this was a Bremen specialty. The judge decided in favor of the innkeeper.
In kale ( "brown coal") with Pinkel - in Bremen mostly on the type of so-called Bremer Pinkel , partly as meat Pinkel or Oldenburger Pinkel - it is a very nutritious and rich dish, smoked to the usually more in Bremen Meat ingredients such as cooked sausages , smoked pork and fat striped bacon as well as boiled potatoes or fried potatoes are served as a side dish . Traditionally, a bowl of mustard is served with it. A local or Bremen beer and a “ schnapps ” such as wheat grain or aquavit are usually drunk as a drink. Bremer Rote Grütze is often served as dessert .
Today one likes to indulge in the cabbage-and-pee meal in good company. Traditionally, a winter kale meal in company is preceded by a "cabbage ride ".
The cabbage variety mentioned above is the blue marrow stem cabbage ( Brassica oleracea var. Medullosa ), an ancient type of leaf cabbage. With its large leaves and its stately size of up to two meters, it also looks magnificent. The original form, "the cliff cabbage " ( Brassica oleracea cultivar medullosa ), can only be found in Germany today on Heligoland, where it is under nature protection.
Wedding Soup
The wedding soup is a clear chicken broth with asparagus, egg custard (whisked and whipped eggs, cut into small cubes), cauliflower and meatballs. It is traditionally served as the first course at wedding receptions. It is also part of eating cabbage and pee.
Bremen Labskaus
The Bremer Labskaus , like the Danish version ( Skipperlabskovs ), is prepared with pork and beef instead of the salted meat. The Labskaus tastes more juicy as a result.
Bremen chick ragout
The Bremen chick ragout is made from the so-called house chicks, young chickens weighing 200 to 600 grams that are not older than a month. This may include crayfish tails , crabs (garnet), and beef tongue .
The meal was also used as a festive meal on the occasion of the election of a new Bremen senator .
Bremer Kluten
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Bremer Kluten consist of peppermint fondant sticks , half of which are covered with dark chocolate. They are about the size of two pieces of sugar.
Click
Knipp is a popular simple meal in Bremen and “Umzu”. Knipp is made from oat groats , pork's head , pork belly , rind , beef liver and broth , seasoned with salt , allspice and pepper . It is usually consumed warm together with wholemeal bread or with fried or boiled potatoes and with cucumber.
Haddock
While cod or cod are usually eaten as cooked fish in other northern German cities , haddock dominates in Bremen . It is stewed, poached or steamed and is often served with a mustard or mustard yogurt sauce, spinach leaves and dill potatoes .
Other specialties from Bremen
Pears, beans and bacon
Pears, beans and bacon are hearty stew dishes made from green beans, cooked pears and smoked pork belly , comparable to plucked finches .
Plucked finches
In Pluckten finch (... and chopped Müsen ) is a stew based on white beans, striped smoked bacon, carrots, potatoes, apples and pears. That the time of the whalers going back court was originally at sea of yellow roots ( "chopped Müsen") and small, from whale blubber prepared ( "Vinken") cut-out ( "pluckten") pieces. Later, tender ox meat or cured meat was used instead of whale bacon.
It was a popular seafood meal “even without whale fat”. There is the following (supposedly true) anecdote about this: An old captain, already retired, loved to eat plucked finches for his life . But unfortunately his wife never got the dish as good as the old ship's cook who had been of service to the captain on his voyages. One day the woman accidentally caught rancid bacon and only noticed it before serving. Fearfully she put the terrine with the stew on the table and awaited her husband's thunderstorm, but far from it: after the first spoon, the old driver's face brightened and he said: “Now you've made it. The plucked finches taste just as good as old Behrmann's! "
Today the traditional dish is rarely found on Bremen menus.
Fried smelt
Smelts ( Osmerus eperlanus ) are small fish from the smelt- like family. They have a characteristic smell of fresh cucumber ( smelt = stink fish). The animals migrate up the Weser from January to mid-March, in earlier times in such masses that they could be scooped out of the river in buckets. The fish are rolled in rye meal and fried. Formerly a poor man's meal, fried smelts are now a specialty.
Bremer Scheerkohl
Bremer Scheerkohl (also Scherkohl ) is a slightly nutty-tasting variation of the leaf cabbage. Scheerkohl (brassica napus var. Pabularia) is a relative of oilseed rape . Like rape, Scheerkohl is an allopolyploid hybrid that emerged from a hybridization of turnips (Brassica rapa) and vegetable cabbage (Brassica oleracea). Like rapeseed, the plant is not free from erucic acid , so only delicate stems can be used.
Origin: Bremer Scheerkohl is an old Bremen specialty. It was extremely popular at the beginning of the 20th century, but was gradually forgotten in the 1950s. Today the Scheerkohl is only known to a few people from Bremen and is offered at the weekly market , if at all, because of the short storage time after the cut .
Cultivation: Only a few seeds are offered for this old, regional type of cut cabbage. The storage period of the seeds is limited to one year. The Bremer Scheerkohl can be grown in your own garden without any problems and does not depend on nutrient-rich soil. Sowing begins in February and the first tender leaves can be harvested after just 6 weeks. The first harvest usually takes place in mid-April and lasts until the end of May. A second sowing is possible from the end of August to the beginning of September. The scythe is used for harvesting , which on the one hand is arduous work, but on the other hand gave the Bremer Scheerkohl its name.
Preparation: Both leaves and stems of the Scheerkohls are very tender and therefore completely usable, but the stems of very large leaves should be removed before cooking. Bremer Scheerkohl is prepared like spinach and, with its mild, slightly nutty taste, makes for a hearty meal. Traditionally, it is prepared with smoked pork, boiled sausage and smoked bacon, with potatoes as a side dish. However, there are no culinary limits here either, whether salad, pesto or lasagna, what tastes good is eaten.
Bremer Rote Grütze
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The Rote Grütze has a general tradition in northern Germany. In addition to the usual mix of berries, the Bremer Rote Grütze also contains sour cherries and thus differs only slightly from other variants of this dessert . A traditional recipe states the following ingredients and proportions for a larger amount of Bremer Rote Grütze: “6 liters of water, 400 g sour cherries, 400 g raspberries , 400 g red currants , 800 g black currants , a halved orange, 500 g sugar and vanilla and sago to taste. "
Bremer Klaben
The Bremer Klaben is a popular winter pastry from Bremen. It is a large (10 to 12 pound), stollen-like cake made of heavy yeast dough with a lot of raisins and of a typical, box-like shape. It is usually baked at the beginning of December, and in such quantities that it lasts until Easter.
The Bremer Klaben has a centuries-old tradition that goes back to the Hanseatic era. The first documentary mention of the "Bremer Klavenbecker" comes from the year 1593 in documents of the Bremen Council . The exchange of goods with other Hanseatic cities made it possible for the bakers to access the ingredients used.
At the request of the bakers' guild of the Hanseatic City of Bremen, the name "Bremer Klaben" was registered as a protected geographical indication under European law with effect from December 20, 2009 .
Bremen one and rusks
The Bremen rusks are baked in special rusk frames that are placed on a baking sheet. 56 pieces of baked goods fit into such a frame . Typical of the Bremen rusk is its hexagonal shape.
Bremen rusk consists of a light yeast dough that is not very sweetened. It is worked into small pieces of dough, which are then knitted round and placed in the rusk frame, two pieces on top of each other. The dough pieces are placed in the frame in an offset manner, so that the hexagonal shape is created.
After baking, this baking must be left to rest for at least a day. Then the individual baked goods are cut off and cut through in the middle. With the cut surfaces facing upwards, these baked goods are roasted golden yellow in the oven. This increases the durability considerably.
Bremen coffee bread
The typical Bremen coffee bread consists of white bread with butter, sugar and cinnamon. Its production is very easy. A light to medium-heavy yeast dough is prepared and baked in loaf form. Alternatively, Bremen coffee bread made from slices of white bread is sprinkled with sugar and cinnamon and roasted.
After a few days of aging, the loaf is cut into slices. A cut surface is brushed with liquid butter and pressed into cinnamon sugar. The slices are then placed on a baking tray with the sugared side up and roasted.
Coffee bread is consumed by dipping (dipping) the pastry into the coffee and then eating it.
Hot wake
Hot wakes are sweet yeast rolls with raisins. They are traditionally eaten coated with butter and jam or jelly. In colloquial terms, hot wakes are also called "Hedwig" or "Hedewig".
Wrap cake
Wrap cake is a pastry specialty in the Bremen area. It consists of yeast dough and is offered with different fillings.
Sultanas, almonds, marzipan, poppy seeds and nuts are usually used as fillings, but there are other variants.
Babbeler
Babbeler are menthol- or peppermint-containing candy canes that are made in Bremen factories and wrapped in parchment paper. In addition to peppermint oil, they also contain sugar, glucose syrup and water and are probably the first cough lollipops in the world. Traditionally, and in some cases still today, Babbeler are sold individually wrapped in parchment paper; in the meantime, one of the two manufacturers in Bremen offers them shrink-wrapped in foil.
The rod is taken in the fist and the top of the paper wrapping is torn off. Then you start sucking, which in young children often creates a sticky bond with saliva, paper and fist. Babbeler belong to the Bremer Freimarkt , but can be purchased all year round. It is a popular competition among Bremen children to suck the Babbeler as pointedly as possible.
Babbeler can be bought in pharmacies, drug stores, kiosks, supermarkets, health food stores and some tea shops within the city limits of Bremen. The origin of the name Babbeler is controversial. Mostly it is assumed that the vernacular gave the candy cane this name because you had to keep it in your mouth to enjoy it and it became quite sticky (from Low German from hol din Babbel , High German “shut your mouth”). According to another explanation, the name derives from the Dutch name for traditional Zeeland caramel sweets Babbelars .
Origin and manufacturer
The Babbeler was invented in 1886 by the Utbrem master confectioner and candy maker Albert Friedrich Bruns. The production facility of the Bruns company used to be in Utbremen at Doventorsteinweg 94 and is now in Bertholdstrasse in Bremen-Nord. At present (2014) there are still two manufacturers in Bremen: A. F. Bruns, a confectionery factory founded in 1886 , which is now run by the grandchildren and great-grandchildren of the Babbeler inventor and still produces the real Bremen peppermint Babbeler today in tried and tested manual work; sells it - wrapped in parchment paper - mainly in Bremen-Nord. The Friedrich Germann sugar confectionery factory in Kornstrasse in Bremen-Neustadt, founded in 1920, produces the real Bremen Babbeler and sells it - wrapped in foil - on the market.
Bremen coffee bean
Bremen coffee beans are a type of praline specialty that was developed in Bremen in the 1950s. They consist of dark roasted coffee beans in the core which, individually with a plurality of very thin layers mocha - couverture jacketed and in cocoa powder are rolled.
See also
literature
- Betty Gleim : Bremisches Koch- und Wirtschaftsbuch ( Bremisches Koch- und Wirtschaftsbuch) containing very clear instructions on how to properly prepare food and baked goods for all stands [...]. For young women who take care of their own kitchen and housekeeping and want to run their business for a profit . Johann Heinrich Müller, Bremen and Aurich 1808, urn : nbn: de: gbv: 46: 1-456 .
- Women's acquisition and training association (ed.): Bremer Kochbuch . Reprint of the Bremen, Schünemann edition, 1949 edition. Schünemann Verlag, Bremen 2010, ISBN 978-3-7961-1963-7 .
- Julia Beutling: Knipp, Kohl & Klaben. Bremen cult recipes . 1st edition. Schünemann Verlag, Bremen 2017, ISBN 978-3-96047-017-5 .
Web links
- Haldowar.de very detailed information platform on the subject
Individual evidence
- ↑ a slightly different wedding soup: see Hadler wedding soup
- ↑ Tobias Meyer: People from Bremen prefer to eat salmon or haddock. In: weser-kurier.de. April 2, 2015, accessed April 23, 2017 .
- ↑ Publication of the application for protection of the name "Bremer Klaben" in the Official Journal of the European Union
- ↑ Regulation (EC) No. 1181/2009 for the registration of the g. G. A. "Bremer Klaben"
- ↑ See: Presentation of the history workshop in Gröpelingen ( Memento of the original from December 25, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. and presentation of “VIP Vegesack Interested Persons” .
