Kochklops

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When cooking meatball is defined as a boiled preparation of minced meat , which together with sauce and side dishes to dishes combining or food.

The name derives from cooking in boiling liquid, e.g. B. salted water or broth , and the spherical shape, with which this dish was called in East Low German . In addition, the fact that the GDR sensed revanchism in the mention of Königsberg (Prussia) contributed to the spread of the name Kochklops in eastern Germany instead of Königsberger Klopse .

To prepare, the minced meat is mixed with chopped onions , eggs and soaked bread or breadcrumbs and spices . The mass is turned into portions between 50 and 75 g and then cooked. For dishes with a light sauce, the cooking liquid or broth is then used to prepare a velouté , which is then seasoned according to the recipe. Before consumption, the dumplings are warmed up in the sauce and typically 2 dumplings are served per serving.

Alternatively, meatballs , which are lighter in weight and traditionally contain a finer degree of chopping and higher quality meat, are also used for many dishes .

A common dish are Königsberger Klopse , which are prepared with a caper sauce (sometimes with the addition of anchovies in the meat or the sauce). Other combinations include mustard or herbs (such as dill or parsley ). Boiled potatoes are typically eaten as a side dish . Preparation with tomato sauce is also common, as is the use for other Polpette dishes in Italian cuisine .

swell

  • Food teaching , author collective, p. 204, VEB Fachbuchverlag Leipzig, 1987

Individual evidence

  1. ^ Ines sponge: Schildburghausen - Königsberger Klopse. Retrieved August 30, 2017 .