Buttermilk porridge
Buttermilk porridge ( Low German : Kar (n) melk (s) breei ) is a preparation method for a soup made from buttermilk and a traditional specialty of East Frisian cuisine . In East Frisian Platt, the term is derived from “Karmelk” (buttermilk) and “Breei” (porridge), whereby “Karmelk” is derived from “karnen” (butter) and “Melk” (milk).
The main ingredient of the slightly sour soup is buttermilk, which is mixed with pearl barley , which creates the creamy consistency when it is boiled. The porridge is sweetened with sugar or eaten with a slice of black bread with butter and cheese.
Different variants of the simple basic recipe resulted from additional ingredients and were then given their own names, such as z. B. "Kamelkskrömen", a variation that was enriched with breadcrumbs. Flavors with apricot and vanilla are available in stores. Plums or raisins can also be added. These variations can be found in particular in Jeverland , Oldenburger Land and Lüneburg Heath .
See also
Web links
- Spezialitaeten-aus-niedersachsen.de
- friesland-jever.de ( Memento from June 29, 2009 in the Internet Archive )
Individual evidence
- ↑ Buttermilk porridge. In: Low German-High German Dictionary. East Frisian Landscape, accessed February 1, 2020 .
- ^ Nicole Weber: Learning workshop Moor. Materials for subject teaching 3./4. Class . Persen Verlag, Buxtehude 2008, ISBN 978-3-8344-0341-4 , pp. 85 : Karmelksbree - buttermilk porridge