Leipziger Allerlei

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Leipziger Allerlei with morels, cress, hollandaise and potatoes

Leipziger Allerlei is a traditional vegetable dish that is also served as a side dish. It is named after the city of Leipzig and consists of various types of vegetables such as young peas , carrots , asparagus heads , celery , green beans and morels (originally lorels ). Often cauliflower or kohlrabi and sometimes onions are added.

The classic Leipziger Allerlei also includes a crab sauce made from crab butter , crayfish tails and semolina dumplings.

preparation

For preparation, the vegetables are cut and cooked separately, tossed in butter and arranged in a bowl. The crab butter is melted, lengthened with veal stock , bound with egg yolk and poured over the vegetables. Then there are the cooked crab tails and semolina dumplings. In addition to salt and white pepper, nutmeg , chervil and parsley can be used as spices . There are numerous variations of the recipe - with brown butter , with roux bound, with sausage instead of crabs, roasted breadcrumbs etc.

Leipziger Allerlei is also available in tins and is synonymous with a mixture of peas, carrots with pieces of asparagus. The canned mixture has little in common with the original preparation.

history

Legend has it that Leipziger Allerlei was invented to protect the then rich city of Leipzig from beggars and tax collectors after the Napoleonic wars (1803–1815). The city clerk Malthus Hempel is said to have suggested to the city fathers: “Let's hide the bacon and bring only vegetables to the table, on Sundays maybe a piece of sausage or a crab from the Pleiße . And if you come and want something, you get a bowl of vegetable broth instead of meat and all the beggars and tax collectors will orientate themselves to Halle or Dresden. "

According to other sources, Leipziger Allerlei represented an intermediate dish in a festive menu sequence for which young, early vegetables were used.

literature

  • Ulla Heise : Leipziger Allerlei - all kinds of Leipzig. An easily digestible reader on food and drink from five centuries. Leipzig 1993
  • "Leipziger Allerlei" In: F. Jürgen Herrmann (Hrsg.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 520. ISBN 978-3-86820-344-8 .

Web links

Wiktionary: Leipziger Allerlei  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. ↑ Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 92 .
  2. ^ "Leipziger Allerlei" In: F. Jürgen Herrmann (Ed.): Herings Lexicon of the Kitchen. Fachbuchverlag Pfanneberg, Haan-Gruiten 2012 (licensed edition Nikol, Hamburg 2016); P. 520. ISBN 978-3-86820-344-8 .
  3. ↑ a b Barbara and Hans Otzen: GDR cookbook. Komet Verlag, Cologne undated; Pp. 106-107. ISBN 3-89836-350-3 .