Hadler wedding soup
When hochzeitssuppe or beams soup (after Low German : bar = "balls", not to the wooden struts), is a traditional dish from the Land Hadeln in Elbe-Weser triangle , prepared mostly in larger quantities for weddings . The so-called fresh soup , with ordinary soup meat and soup bones, is a simpler version for the home kitchen.
Originally, at weddings in the Land of Hadeln, a whole ox was boiled in washing kettles in order to entertain the often several hundred guests, who all had to bring their own dinnerware. Colloquially, such a wedding is still called a soup wedding, in contrast to the roast wedding, where mixed roasts are served. Today, however, many regional restaurants also offer Hadler wedding soup, albeit often only for pre-booked groups. Although the recipe is very simple, many consider it the "queen of soups".
The basis is the best boneless beef (often roasts, but also the richer ox breast), which is cooked for about two hours with celery , leek , carrots and occasionally a little ginger . Finally the bars are added, which only soak in the broth for about 20 minutes. These consist either of mixed minced pork and beef, or pure ground beef, which is formed into balls 1 to 1.5 centimeters thick with butter, egg, breadcrumbs, salt, pepper and grated nutmeg . A total of two pounds of meat per person (mince and soup meat together) is calculated. Traditionally, the beams are rolled the day before, in good company, by the neighbors' wives and the female relatives of the bride and groom with their bare hands.
The soup bowls and the cut meat are carried into the ballroom by the waiters in a kind of procession. Then the meat is usually cut into small pieces on the plate. You add separately cooked rice (partly with raisins) and parsley and pour the soup over the whole thing. Some eat the meat with boiled potatoes and mustard sauce, but separately before or after the soup. This is handled differently from village to village. The meal is accompanied by buttered mares (sweet white bread) or raisin mares and clear corn brandy . Which of the two breads is served depends on whether the raisins are already included with the rice or not.
Traditional desserts are cooked prunes with cinnamon and / or rum , or the Welfenspeise (a white milk-vanilla cream with a cap made of yellow wine foam, in the colors of the Welfenhaus ).
See also
literature
- Erna Kayser: Delicious, hearty, delicate, from Hadler kitchens. From the Hadler Almanach series, Niederelbe-Druck, Otterndorf, 1980.
