barley soup
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As barley soup is referred to soups and stews based on barley and barley .
history
Barley is one of the oldest cultivated plants known to man. The grains are relatively resistant and have a long shelf life even without cooling. That made barley or pearl barley an important part of the diet, especially in seafaring and in military operations. Soup and porridge made from barley, pearl barley and legumes remained part of the diet on ocean-going vessels until the 19th century . The Hamburg Seaman's Ordinance of 1854 stipulated a 3/4 pound barley or flour per day for saturation.
variants
- French barley soup (creme d'orge). For this barley gruel soup , barley is boiled in a veal velouté , strained and refined with cream .
- Westphalian barley soup (creme d'orge à la westphalienne). For this barley gruel soup, barley is boiled in ham broth. Then the soup is bound with cream. Cooked cubes of ham , carrots , celery and potatoes are added before serving .
- When barley is called a simple stew of classical cuisine, in which barley blanched and then cooked. Various broths and other ingredients such as vegetables, potatoes, meat and sausage are added regionally.
- Graubünden barley soup . Named after the Swiss canton of Graubünden . For this clear soup you boil barley (Swiss for pearl barley) in broth, then add cubes of Bündnerfleisch , ham, bacon or sausage as well as potatoes, celeriac and other root vegetables.
- Ulmer Gerstl soup is an Austrian specialty. To do this, you bind beef soup with an alloy of eggs and cream. Then you add boiled pearl barley.
- Ritschert is a rolled barley stew thatis widespreadthroughout the Eastern Alps from Bavaria to Carniola . The main ingredients are legumes, smoked meat and potatoes . The defining spice is chervil .
literature
- Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
Web links
Commons : Barley Soup - Collection of images, videos and audio files
Individual evidence
- ↑ Jürgen Rath: Schiffszwieback, Pökelfleisch und Koje , p. 229. Köhler Verlag, Hamburg 2004, ISBN 3-7822-0892-7
- ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 87 .