Semolina dumpling soup
Semolina dumpling soup is a classic of Viennese cuisine and is also one of the typical dishes of Bavarian cuisine . It consists of beef soup , semolina dumplings and chives and is one of the clear soups . As semolina dumpling soups, such soups with semolina deposits are also widespread in the rest of southern Germany .
preparation
Frothy butter is mixed with eggs and semolina . Typical spices are salt and nutmeg . After a rest period, oval dumplings are formed from the dough and then cooked in salted water. Finally, the semolina dumplings are served with beef soup and decorated with chives. You can also cook carrots in the beef soup, finely cut lengthways, and add them as a filler. Grated lemon peel , bay leaf , ginger slices , pepper or chili peppers can also be used to refine the taste.
variant
JM Heitz, owner and director of the First Viennese Citizens' Private Cooking School , published a variant of the semolina dumplings, which he called Sezessionnockerl , in his cookbook Die Wiener Bürger-Küche , published in 1902 . To do this, he colored a third of the dumpling dough green with spinach , another third red with Paradeismark , and the last third remained yellow.
Historical connotation
Especially after the trend towards the return to the Austrian kitchen tradition, semolina dumpling soup has experienced a renaissance in Austria. The semolina dumpling soup is a classic of Viennese cuisine - along with fried potatoes and noodle soup - and continues to enjoy great popularity.
The first instant soups of this type were introduced in the 1960s, by Knorr around 1968 and initially only in the southern German area.
Individual evidence
- ↑ semolina dumpling soup , German perfect from October 6, 2014; Accessed February 23, 2016
- ↑ Semolina dumpling soup - Bavarian and hearty , Tanja Preuße, Bavarian specialties - recipes and delicacies from Bavarian cuisine; Accessed February 23, 2016
- ^ Specialties Land Bavaria , Agency for Food Products from Bavaria of the Bavarian State Ministry for Food, Agriculture and Forests ; Accessed February 23, 2016
- ↑ Swabian cuisine: soups and stews , Peter-Michael Mangold, schwäbisch schwätza; Accessed February 23, 2016
- ↑ Anne-Kathrin Bauer, Friedericke Godel: This is how we cook in Baden and Swabia: Delicious and popular recipes, anecdotes and stories, hnb-verlag 2010
- ↑ Katharina Dobrick: From Gaisburger March to Pfitzauf - A foray through Swabian cuisine, Husum 2010
- ^ Franz Maier-Bruck : The Great Sacher Cookbook . Schuler Verlagsgesellschaft mbH., Munich 1975, ISBN 3-7796-5070-3 , p. 89 .
- ↑ Well known: Viennese cuisine - semolina dumpling soup , accessed on November 15, 2015
- ↑ Susanne Zimmerl : Viennese cuisine - classics and new inspirations , Munich 2015, 38
- ↑ Jürgen Teichmann : Fast Food - fast food , in: Kultur & Technik, 1/2002
- ↑ General Fischwirtschaftszeitung . C. Th. Görg., January 1, 1968 ( google.com [accessed December 20, 2015]).