Goose pickled soup
Goose sausage soup or goose soup is an Austrian specialty that is offered in restaurants - just like Martinigansl - on the feast day of St. Martin von Tours .
preparation
The goose meat or small goose is to be cooked with bay leaves , peppercorns , salt and possibly vinegar , possibly also with onions and leeks , for about an hour until soft, whereby the soup greens should be added during the last twenty minutes . Then take the goose and vegetables out, release and cut into cubes. Then, from goose fat or butter and flour a burn prepared, and thus the Gänsesud the addition of whipped cream bound. After that, the Gansleinmachsuppe is with nutmeg flavored and possibly happened . There are also variants in which the branding onion, bay leaf , garlic , juniper berries and marjoram are added. White wine is also used for deglazing .
The traditional additions to this soup are - depending on whether it happened or not - goose kid, semolina dumplings or finely sliced homemade noodles, as well as cauliflower florets cooked in salted water , diced goose liver fried in fat and possibly instead of the Noodles or dumplings diced, billy buns or breadcrumbs or marrow dumplings .
Individual evidence
- ↑ ORF : Goose sausage soup with bread dumplings , accessed on November 19, 2015
- ↑ I cook: goose soup with bread dumplings , accessed on November 19, 2015
- ↑ 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. 16.