Burgenland cuisine

from Wikipedia, the free encyclopedia
Martinigansl with red cabbage , chestnuts and napkin dumplings
goulash
Burgenland housewife strudel

As Burgenland cuisine generally means the cooking and Esstradition of the province with the same , which since 1921 belonged to Austria part of German-West Hungary . It is sometimes referred to as Pannonian cuisine with reference to the surrounding large European landscape .

history

Originally, the Burgenland cuisine is a regional cuisine of the Kingdom of Hungary . There she was strongly influenced by the national cuisines of Hungarians , Croats , Serbs and Slovaks . Likewise by the Heanzen , German farmers from Bavarian and Alemannic areas. The nickname “Soup Swabians” is supposedly derived from this, which was given to the Burgenlanders in the past because of their preference for herb, strop and vegetable soups for all main meals. Culturally, the cuisine was also influenced by the Viennese cuisine , which is shown by the variations of typical dishes from the neighboring regional kitchens .

Typical dishes

Especially the Sterz , prepared with wheat flour, liquid pork lard and either roasted potatoes (Beglersterz) or boiled beans (Bohnensterz), is a typical Burgenland dish. The traditional dishes also include various strudel , soups and goulash variations with lots of onions, garlic and peppers.

Main courses

  • Burgenland goose liver - goose liver, goose fat, onion, milk and paprika powder
  • Stuffed peppers - filled with minced meat and rice. Side dish: salted potatoes and tomato sauce
  • Grenadiermarsch - a dish made from potatoes, Fleckerln , onions, paprika and pieces of sausage.
  • Knouflsupp'm - garlic soup . The residents of the land on Lake Neusiedl have always had a particular preference for soup in various variations. The ancestors of today's Burgenlanders were therefore derisively called "Soup Swabians" by their neighbors.
  • Krumpan goulash - potato goulash
  • Krumpanstrudel - potato strudel . According to Franz Maier-Bruck, strudel in various variations has always been the favorite dish of the Heanzen, who live in today's Burgenland .
  • Lekwartascherln , also Lekvártascherln - dumplings filled with Powidl . This dish corresponds to the Bohemian Powidltatschkerln
  • Martinigansl - roast goose. Mainly eaten with martini (November 11th). Since Saint Martin is the patron saint of Burgenland, goose food has a very special tradition in this state.
  • Mülifoafal (Farferl soup) - milk-based soup with flour dumplings. According to Franz Maier-Bruck, the Mülifoafal has always been a kind of national dish of the Burgenland ( “Hienzen” ). The dish, which was once often served mainly by the poorer classes, disappeared almost completely from the menu of the Burgenlanders after the Second World War with increasing prosperity.
  • Paundlstea'z - beans sterz
  • Zander - fried in clarified butter and seasoned

Sweet dishes

  • Burgenland croissants - croissants coated with nuts and chocolate
  • Hullaschoiba'l - Baked elderflower , sprinkled with sugar and cinnamon. According to Franz Maier-Bruck, “Schoiba'l” are generally a popular dish in Burgenland. "Apfelschoiba'l" (made from apple slices) and "Akazienschoiba'l" (made from acacia blossoms) are also typical Burgenland dishes. Baked nettle leaves, sage leaves or plums are prepared in the same way.
  • Martini croissants -  croissants made from yeast dough. These croissants are baked on Martin's Day (November 11th) (St. Martin is the patron saint of Burgenland).
  • Poppy seed cake - a cake made of sponge cake with poppy seeds, hazelnuts and candied fruit

Baked goods

  • Grammelpogatscherl - prepared from minced grammes and yeast dough, are often served with wine

literature

  • Dagmar Dickhaut: 99 x Burgenland cooking . Verlag Johannes Heyn, Klagenfurt 1996, ISBN 978-3-85366-813-9 .
  • Franz Maier-Bruck : From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , pp. 9–68.
  • Gunnar Strunz: Burgenland. Nature and culture between Lake Neusiedl and the Alps. 4th edition, Trescher Verlag, Berlin 2019, ISBN 978-3-89794-451-0 , pp. 47-49.
  • Hianznkuchl ... iwa Foafal, Fosn and Bogadschal. 2nd edition, Hianzenverein, Oberschützen 2013, ISBN 978-3-95035-014-2 .

Individual evidence

  1. ↑ Classics of Burgenland cuisine at tourist-information.at
  2. ↑ Burgenland cuisine at ichkoche.at
  3. ↑ Cf. Gunnar Strunz: Burgenland. Nature and culture between Lake Neusiedl and the Alps. 4th edition, Trescher Verlag, Berlin 2019, ISBN 978-3-89794-451-0 , p. 47f.
  4. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , pp. 12 and 14.
  5. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , pp. 41-44.
  6. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 40.
  7. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 13.
  8. ^ Johann Werfring: The national dish of the Sieggrabener. In: Community news Sieggraben , July 2011 edition, p. 16f.
  9. ↑ Natalia Weiss and Peter Bogner (eds.): The Künstlerhaus cooks! Bucher Verlag, Hohenems and Vienna 2011, ISBN 978-3-900354-26-8 , p. 9.
  10. ↑ Mülifoafal on burgenland.orf.at
  11. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 36.
  12. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 46.
  13. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 58.
  14. ↑ Austria eats so well: Grammelpogatscherl article from April 23, 2019 on burgenland.orf.at