cabbage soup
As cabbage soup or cabbage soup generally means different soups and stews , whose dominant ingredient cabbage , partly Savoy is. Soups made from other types of cabbage are usually named after them.
Manufacturing
Depending on the recipe, water, meat, vegetable or sausage stock is used as the base . The finely chopped cabbage is usually cooked in the liquid together with potatoes and vegetables such as carrots , leeks , celery or legumes . Often meat, such. B. cured pork, smoked meat , beef soup meat , or fried bacon added. Typical spices in addition to salt and pepper are caraway , marjoram and thyme . In some recipes, the soup is thickened with roux.
International variations
In France, cabbage soup is known as soup aux choux or potée de chou blanc and differs little from German cabbage soup. For the Polish Kapuśniak or Ukrainian Kapusniak and Slovak kapustnica contrast, sauerkraut is used while the Russian Shchi both from white cabbage, and made with sauerkraut and sour cream is bound. These soups are therefore a bit sour. Borscht gets a characteristic color and taste note from a portion of beetroot . The Czech Zelná polévka does not contain meat and is bound with roux , milk and egg yolks.
Two cabbage soups are known in Austria: the Austrian cabbage soup is cooked from fresh white cabbage with tomatoes and potatoes, with the typical spices caraway, nutmeg, salt and pepper; the Hungarian cabbage soup uses sauerkraut instead , paprika the onions and roast them in pork fat instead of butter, and finally sour cream to taste.
history
Cabbage soup is already mentioned in ancient times . For example, serve Philemon and Baucis the Zeus a plate of cabbage soup with pork. There are also writings by Aristotle and Theophrastus that praise this food. Cabbage soup is one of the staple foods of the rural population in the Middle Ages . In many parts of Europe it is on the menu every day, especially in the winter months, mostly in meatless versions. Accordingly, there are cultivation regulations and tax exemptions for cabbage in some areas. Cabbage soup and the smell of cabbage are associated with poverty and a lack of cosmopolitanism. At the beginning of the 19th century , Grimod de la Reynière tried to give the cabbage a better image. In his Almanach des Gourmands (1803) he mentions the benefits of cabbage for high cuisine.
In recent years, cabbage soup has been mentioned in the media , especially in connection with the cabbage soup diet . Celebrities, such as B. Karl Lagerfeld , reported losing weight on the diet. The effectiveness of the diet is debatable.
See also
- Cabbage soup diet, a controversial slimming diet
- Louis and his extraterrestrial cabbages ( La soupe aux choux ), a film by Louis de Funès
literature
- Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Textbook for cooks. Part 4: Food theory and supply theory . Fachbuchverlag, Leipzig 1977
- Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001. ISBN 3-8057-0470-4
- Л. М. Безусенко (ред.): Українська нацiональна кухня . Сталкер, 2002, ISBN 966-596-462-3 (L. M. Besussenko (Ed.): Ukrainian national cuisine . Stalker-Verlag, 2002; Ukrainian)
Web links
Individual evidence
- ^ Franz Maier-Bruck : The great Sacher cookbook - The Austrian cuisine . Wiener Verlag, Vienna 1975, p. 118 .
- ↑ Evelyne Bloch-Dano: The longing in the heart of the artichoke: A vegetable culture story . Verlag Nagel & Kimche AG, 2013, ISBN 978-3-312-00589-5 ( google.de [accessed on October 8, 2018]).
- ↑ Stiftung Warentest: Cabbage soup - spoons for model measurements - message - Stiftung Warentest. Retrieved October 8, 2018 .