Kaiser soup

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An emperor's soup is a classic soup in Germany and Austria that was mainly described in 19th century cookbooks . It is usually a clear beef broth with an egg tinge that can be enriched with other ingredients. In addition, the name Kaiser soup also exists for other strong and high-quality soups, although the name as an imperial dish is probably intended to indicate its special value.

Preparation and history

The Kaisersuppe is already described in German and Austrian cookbooks of the early 19th century, although the preparation can vary slightly. What they all have in common is the use of egg prick or egg pulled into the soup as well as the use of a beef broth as a base. The egg custard is usually made from chicken eggs and a broth seasoned with nutmeg and salt , which is heated in a terrine in a boiling water bath until it becomes a solid mass. The mass is cut and then poured with a clear broth in a plate.

Depending on the recipe, the type of broth can vary and other ingredients can be added. In addition to nutmeg, bay leaves , saffron and others can be added as spices . In addition, the Teutsche Universal Cookbook from 1823 described the preparation of the emperor's soup with a milk-enriched egg prick, which was divided into fields and with various ingredients such as crab tails, morels, boiled liver or lung pieces, various herbs, egg yolks, yellow beets or other ingredients topped and then poured with a crab broth . The economic encyclopedia published by Johann Georg Krünitz in 1847, in addition to the production with egg prick, as a second variant, preparation with an egg foam enriched with meat broth. In the work Neustes Universal- or Large Wiener Kochbuch from 1834 there is a corresponding recipe for a soup, which is based on a strong meat broth made from beef, pork and veal, bacon and beef fat as well as onions with celery, beets and parsnips, in which At the end, like in enema soup, several egg yolks are added.

In the later 20th century, the name “Kaisersuppe” was used by the Maggi company to describe a dry sachet soup . It is a vegetarian vegetable soup with spiral noodles and two different types of vegetable dumplings.

supporting documents

  1. ^ A b Johann Georg Krünitz (Hrsg.): Economic-technological encyclopedia, or general system of state, town, house and agriculture, and art history: in alphabetical order. Which contains the kind. South to Szopa . Krause, 1841; P. 470. ( Digitized at Google Books ).
  2. ↑ Kitchen calendar or complete kitchen list for every day of the year: in addition to instructions, how to prepare dishes tasty and at the same time inexpensive. 1831; P. 83. ( Digitized at Google Books ).
  3. ↑ Sophia Juliana Weiler: The latest Augsburg cookbook, containing 1040 food preparations and many useful additions: From the papers of Frau Sophia Juliana Weiler. CH Beck, 1866; P. 24. ( Digitized at Google Books ).
  4. ↑ German universal cookbook or epitome of all culinary art advantages to cook well, cheaply and tasty: with consideration and application of the French, English and Italian kitchen regulations: written for easier use as a dictionary. Seybold, 1823; Volume 2, p. 666 ( digitized from Google Books ).
  5. ↑ The latest universal or large Viennese cookbook. Tendler, 1834; P. 24. ( Digitized at Google Books ).
  6. ↑ MAGGI Kaisersuppe , product presentation on nestle-marktplatz.de; accessed on November 21, 2017.