Flour soup
Flour soup is a very simple soup made from flour (mostly wheat or rye flour , in the French Gaude maize flour ) and water and, depending on availability, other ingredients, such as were previously consumed in poor households for breakfast. It is best known in Switzerland and Austria as well as in southern and eastern Germany. As a traditional Lenten dish , it is still eaten regionally during Shrove Tuesday, especially in Switzerland, where it is known as Basler flour soup .
The flour soup is considered to be "poor people's food", as is the semolina soup and bread soup .
Recipes
The simplest form of flour soup used to be made from flour with water or milk and - if available - seasoned with salt or sugar . Sometimes bread cubes were broken in as an insert.
When fired gruel, also burning soup or roux called, is to improve the flavor, first golden brown toasted flour in the pan or blonde from flour and fat one to brown roux made and then with water, some with meat or chicken stock cooked through. Depending on the recipe, the flour soup can be enriched with ingredients such as onions , spices , herbs , soup greens , bacon , bone marrow and meat broth .
There are various varieties of distilled soups in the entire Alpine region, where they are a traditional dish in the farmer's kitchen. Each region has its own recipe. A variant of this popular soup is that it is not served with soaked bread cubes, but with toasted bread strips - it is then called mixed breed soup .
According to Auguste Escoffier, gruel or stinging soup belongs to the group of mucous soups, as these are bound with the help of grains such as rice, barley, oats or roux.
Regional traditions and names
Traditionally, the gruel is offered at Mardi Gras, z. B. on Rose Monday in the southern Baden region near the border to Switzerland together with onion waie ( onion cake , flan ). For example, in Lörrach, when the “Drochehüüler” order is awarded, the carnival guild serves red soup .
In Basel in particular, flour soup has been eaten in the early morning of the morning prank during Carnival since the 19th century . The Romans were already familiar with this simple dish around 2000 years ago in the Roman settlement of Augusta Raurica , a few kilometers from Basel. It is said that a girl from Basel was not allowed to marry until she could cook gruel. At the Carnival in Solothurn there is also flour soup after the local Chesslete .
A simple flour soup with milk is known as "Fårfeisuppn" in the Pinzgau region of Salzburg .
The Swabian version corresponds to the simplest version of flour soup: cooked from flour with water or milk and seasoned with salt or sugar. In some cases, bread cubes were broken into as an insert, as there are different regional variants. The Swabian brandy soup is clearly differentiated from the black porridge and brandy tar . Musmehl is used for its production , a gritty, brown whole-grain flour made from oven-roasted grains of spelled or wheat , more rarely oats or a mixture of these types of grain.
Idioms
Anyone who “swims along on the stinging soup” is literally a poor, limited or insignificant person; whoever does not do it, on the other hand, someone "who understands something and has experience".
Individual evidence
- ↑ 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. 85 .
- ↑ Archived copy ( Memento from September 23, 2015 in the Internet Archive )
- ↑ 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. 87 .
- ^ Gerd Wolfgang Sievers: East Tyrolean Brennsuppe . In: Contadino Spain SL . August 1, 2015.
- ↑ Auguste Escoffier: A Guide to Modern Cookery . In: William Heinemann, London . 1907.
- ↑ http://www.verlagshaus-jaumann.de/inhalt. Grenzach-wyhlen-mehlsuppe-mit-lachsalven-gewuerzt.98d483c5-1647-425d-a3a5- b14b476e4775.html
- ↑ Expensive culture is too much . In: Die Oberbadische , February 16, 2015
- ↑ Made-up flour soup for Lent ( memento from December 6, 2017 in the Internet Archive ) on the website of the Health Department of the Canton of Basel-Stadt , accessed on December 5, 2017
- ↑ Basler Mehlsuppe on the Switzerland Tourism website, accessed on December 5, 2017
- ↑ Discover Basel from a culinary point of view. In: GastroJournal , November 16, 2017
- ↑ Pinzgau dialect: f. "Fårfeisuppn" , accessed December 5, 2017
- ↑ Monika Löffler: Habermus has a strong footing - the story of black porridge . ( buchhandlung-rabe.de [PDF]).
- ^ Johann Baptist Schöpf: Tirolisches Idiotikon (1866) . In: Bavarian State Library . 1866.