Caraway soup

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As caraway soup is called soups, which strongly with cumin spiced.

In Austrian cuisine, caraway soup is a simple one- way soup that is usually only made from stewing , salt, caraway and water (or broth). Usually black bread slices or roasted bread cubes are served with it.

history

Early German records of soups made with caraway can be traced back to the 16th century. In 1546 the Kreuter Bůch by Hieronymus Bock describes :

“Quite a few bake kymmel in bread, others make soups with it, some stir the kymmel into the milk of the zygians and kesen. "

In the children's mother or midwife book from 1652, caraway is recommended in the care of women who have recently given birth, including in soups and dishes.

For centuries there have been various variations of caraway soups with different deposits in German cookbooks, including alloyed caraway soups with egg yolk and cream, etc.

variants

  • A water soup made from black bread , water and caraway seeds, which are boiled to make a pulpy soup. Then passed to them through a sieve, and binds the soup with butter, egg yolk or cream.
  • A water soup made from light roux and water. Halfway through the cooking time, add various shredded root vegetables and cook them in them until they have a fine-grained consistency. Finally the soup is passed. Typical spices are caraway seeds, salt, pepper and parsley. In addition, you roast slices of black bread, put them in a soup tureen or the plates and pour the soup over them.

Individual evidence

  1. ↑ Soup culture. (No longer available online.) Archived from the original on May 29, 2018 ; accessed on May 28, 2018 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.kulinarisches-erbe.at
  2. ↑ Franz Maier-Bruck : From eating in the country. The big book of Austrian farmer's cuisine and home cooking . Kremayr & Scheriau, 1999, ISBN 3-218-00662-7 , pp. 231 .
  3. ↑ Gretel Beer: Austrian Cooking and Baking . Ed .: Dover Publications. 1975, ISBN 0-486-23220-4 , pp. 30 .
  4. ↑ Louis P. De Gouy: The Soup Book: Over 800 Recipes . Dover Publications, New York 1974, ISBN 0-486-22998-X , pp. 303 .
  5. ↑ Kreuter Bůch. In it Vnderscheid, Würckung vnd names of the Kreüter so grow in German lands, also the same actual and well-founded use in the medical profession diligently show ... at Wendel Rihel, 1546 ( google.de [accessed on June 29, 2018]).
  6. ↑ La Commare: Child Mother or Midwife Book . 1652 ( google.de [accessed June 29, 2018]).
  7. ↑ Sophie Wilhelmine Scheibler: General German cookbook for all stands or thorough instructions to prepare all kinds of food and baked goods in the cheapest and tastiest way: An indispensable manual for budding house mothers and cooks . Amelang, 1859 ( google.de [accessed June 29, 2018]).
  8. ^ General German cookbook for all stands , p. 215, Sophie Wilhelmine Scheibler , 45th edition 1920