Fischbeuschelsuppe

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The Fischbeuschelsuppe , also called Wiener Karpfenbeuschelsuppe , is a fish soup consisting of different parts of the carp , especially the innards . It is a traditional Viennese dish . Beuschel refers to the upper entrails of a slaughtered animal.

The soup is a common dish, especially around Christmas.

preparation

The Fischbeuschelsuppe was already described by Gartler / Hikmann in 1790 and 1810 in the category of fasting soup .

There are many ways to prepare it. Some recommend carcasses , head and roe from carp, the award-winning chef Reinhard Gerer only recommends filet and roe, but uses thyme , a little flour, red wine for cooking and red wine vinegar to taste. Franz Maier-Bruck uses the head, tail, bones and roe of carp, but also bones of pikeperch , also thyme, flour and red wine, but also sour cream , lemon juice and parsley . Almost the same recipe - but without pikeperch bones - can be found in a Krone cookbook from the 1960s.

It is traditionally served with parsley and roasted bread cubes.

Individual evidence

  1. ↑ Culinary Heritage Austria: Carp , accessed on December 7, 2017
  2. ^ University of Leeds Library: Blüher's spelling of food and drink: alphabetical specialist dictionary. French-German-English (and other languages) . Leipzig: PM Blüher, 1899, p. 234 ( archive.org [accessed December 24, 2017]).
  3. ^ New lexicon of French, Saxon, Austrian and Bohemian culinary arts . in von Schönfeldische Handlung, 1785 ( google.de [accessed December 8, 2017]).
  4. ↑ Die Presse : Culinary Christmas Customs , December 21, 2013, accessed on December 14, 2017.
  5. ↑ Ignaz Gartler: Viennese proven cookbook in six paragraphs ... Edited by Ignatz Gartler. Well, from Barbara Hikmann. Fourteenth revised edition, increased by four hundred cooking rules . published by Joseph Gerold, 1790, p. 4 ( google.de [accessed December 24, 2017]).
  6. ↑ Culinary Heritage Austria: Soup Culture ( Memento of the original from December 8, 2017 in the Internet Archive ) Info: The @1@ 2Template: Webachiv / IABot / www.kulinarisches-erbe.at archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. , accessed December 7, 2017
  7. ^ Eva Deissen (ed.): Neue Kronen Zeitung Kochbuch , Verlag Carl Ueberreuter , Vienna 1991, page 15 (recipe by Reinhard Gerer)
  8. ^ Franz Maier-Bruck : Classic Austrian cuisine , Seehamer Verlag GmbH, Weyarn, 2003, p. 110
  9. ↑ Das Kronen-Zeitung-Kochbuch , Vienna undated [1960s], production: Carl Ueberreuter and Thomas F. Salzer , page 14
  10. ↑ Federal Ministry of Agriculture, Forestry, Environment and Water Management: Karpfen , accessed on December 8, 2017