Erzgebirge cuisine

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The Erzgebirge cuisine does not only consist of potato pancakes and Neinerlaa ; A large part of the dishes typical of the Erzgebirge is missing, for example game and mushroom dishes, dumplings and much more
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This article describes the regional cuisine of the Ore Mountains .

For centuries, the cuisine in the Ore Mountains was shaped by the changing economic conditions in mining, handicrafts, forestry and home work. This is reflected on the one hand in the simplicity of the kitchen ingredients, the improvisational art and creativity of the Ore Mountains housewife, on the other hand there was a very rich kitchen in the mansions. The gentlemen von Schönberg in particular , who had excellent connections with the court in Dresden , also liked to show their wealth at dinner. In addition, they benefited from long-distance trade thanks to the strategic location of their castles in Sayda and Purschenstein , which were located on a so-called salt road . Through the carters they came into possession and enjoyment of foreign spices and knowledge, from which their kitchens also benefited.

history

Energy-rich, simple cuisine: potatoes, quark with linseed oil , blood and liver sausage

Since the 12th century, the Erzgebirge experienced a new wave of immigration with every mountain shout (that is, with new ore discoveries). Accordingly, the cuisine of the region has taken on numerous influences from the regions of origin of the settlers. The 18th century is particularly influential for today's typical dishes. When a great famine broke out in the mountains last in 1771/72, potato cultivation was propagated , especially by the church in the so-called “tuber sermons”. The potato plant also thrived on the barren soil and in the rough climate of the mountains and became the preferred food of the Ore Mountains. A multitude of preparation variants developed that still shape today's traditional cuisine.

Many dishes also emerged simply because the population lived on what was available without large financial resources. In rural areas in particular, these were products from the garden or from a small farm. The “Kuhnicklbroden” or “Kuhhoas”, the traditional roast for the common people, serves as an example. A not insignificant source of food and thus the starting point for many dishes was the food that could be collected in the forest. In the “sponge march”, an old folk song in dialect, this is made clear with the line “If you eat a lot of sponge, save the brute” (who eats a lot of mushrooms saves the expensive bread). A typical dish that you can occasionally get in country inns is “Griene Klass un Schwammebrie”, ie green dumplings with a ragout of various forest mushrooms with a high proportion of liquid. Also known are the blackberries ( bilberries , blueberries), which were often taken in large quantities from the forest and preserved for the long winter. These were z. B. used in the dish described below blueberry retting.

Typical dishes

Buttermilk mesh

Different forms of potato pancakes are traditionally widespread and are served both as a sweet or savory main course and as an accompaniment to meat dishes. These include in particular:

Potato potato pancakes are also typical, the best known is the so-called Rauchemaad . But not only dishes based on potatoes are a tradition in the Ore Mountains, but also many mushroom dishes. As described above, you had to be inventive in times when food was scarce. The proximity to the forest was worthwhile here. Fried or boiled sponges (mushrooms), sponge schnitzel or sour sponges are among the main dishes in the mushroom season.

For Christmas, which is particularly lavishly celebrated in the Ore Mountains, the Neinerlaa is still prepared in many households today . The individual ingredients vary from region to region, sometimes from village to village. In any case, nine ingredients are served on Christmas Eve, for example rosehip soup, bratwurst , sauerkraut and lentils , each of which has a special meaning for the coming year. For example, dumplings stand for wealth, celery for fertility.

literature

  • Uwe Schirmer: Nutrition in the Ore Mountains in the 15th and 16th centuries. Production, trade and consumption. In: Rainer Aurig, Steffen Herzog, Simone Lässig (eds.): State history in Saxony. Tradition and Innovation (Studies on Regional History 10), Bielefeld 1997, pp. 129–144 ISBN 3-89534-210-6
  • Helmut Bräuer : Reflections on hunger in the Ore Mountains around 1700 . In: Manfred Hettling (Ed.): Figures and structures: historical essays for Hartmut Zwahr on his 65th birthday , Munich: Saur, pp. 225–239 ISBN 3-598-11585-7
  • Gotthard B. Schicker : Gutguschn - The first cookbook from the Ore Mountains. Annaberg-Buchholz, Verlag Erzgebirgs-Rundschau, 1991, (4th edition 2005) ISBN 978-3-931770-761
  • Ingeborg Delling: Elderberry soup and sour sponge: the Ore Mountains and Vogtlanders' little cookbook. Chemnitzer Verlag, 1997 ISBN 3-928678-10-8
  • Erzgebirgs-Verlag Häckel (Hrsg.): Dr 'arzgebirgsche Kochtopp - old recipes from the Erzgebirge. Oberwiesenthal, 2005 ISBN 3-9803680-6-8
  • Roswitha Richter: Dr 'arzgebirgsche Kochtopp 2: rediscovered and processed. Erzgebirgs-Verlag Häckel, Oberwiesenthal, 2005 ISBN 3-9803680-6-8
  • Ehrhardt Heinold: Ardäppelsupp and onion quark: the most beautiful recipes from the Ore Mountains. Husum: Husum, 2006 ISBN 3-89876-261-0
  • Ingeborg Delling: Grüne Klass and Schwammebrüh: Small cookbook of the Erzgebirge and Vogtlanders. Chemnitzer Verlag, 2007 ISBN 978-3-937025-37-7
  • Ehrhardt Heinold: Neunerlei and roast goose: a literary and culinary journey to the Ore Mountains; with an Ore Mountains kitchen ABC. Husum: Verlag der Nation, 2009 ISBN 978-3-373-00531-5
  • Gotthard B. Schicker: Cultural history of gastronomy in the Saxon and Bohemian Ore Mountains (scientific project study / Objective 3 project Erzgebirge / Krušnohoří culinary experience ), 135 pages, Ore Mountains Economic Development, Annaberg-Buchholz December 2013
  • Gotthard B. Schicker: ERB dishes - From eating and drinking in the Saxon-Bohemian Ore Mountains - An enjoyable cultural history with many recipes , publisher: Large district town Annaberg-Buchholz, 250 pages, Druckhaus Dresden, 1st edition 2014
  • M. Stütz: The Erzgebirge's kitchen and cellar. In: Erzgebirgs-Zeitung , 43rd year, 1922, pp. 13-14; 84-85. ( Digitized version )

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