Rhenish cuisine

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Endivejemangs with Flöns; simple and hearty dishes determine the cuisine of the region.
Sky and ead; Potato puree, braised onions and apple compote are typical as a side dish and the black pudding can be supplemented with liver sausage
Halve Hahn in a beer restaurant

The Rhenish cuisine is one of the regional cuisines in Germany . The term “Rhenish cuisine” includes the regions of the Middle and Lower Rhine that belong to the state of North Rhine-Westphalia . Due to the different agricultural cultivation areas and different resources and traditions, there is no uniform Rhenish cuisine, but several regional special developments. The best-known local kitchens are the kitchens of the Lower Rhine and Bergisches Land as well as those of the cities of Cologne , Düsseldorf , Bonn and Aachen .

style

The traditional Rhenish cuisine is characterized by simple and hearty dishes. Important ingredients are regional agricultural products such as various vegetables, potatoes, milk, butter and meat. Historically, Friday was a meatless day in the Catholic Rhineland, but fish could be eaten on it.

Relations with other regional cuisines

The Dutch and Belgian cuisine had a considerable influence on the Rhenish cuisine. The frequent use of sea fish, such as herring or mussels, is unusual for a landlocked country, which is due to the proximity to the Netherlands and the location on the Rhine. Freshwater fish are also popular because numerous edible fish species were caught in the Rhine in pre-industrial times. There is a certain kinship with Westphalian cuisine . Only since the Napoleonic occupation and only in the upscale, not in the middle-class kitchen, have there been references to French cuisine. A combination of elements of the Rhenish, Hessian and Palatinate cuisine with its own character can be found in Rheinhessen .

History and regional characteristics

Rhenish cuisine in Roman and Franconian times

The Rhenish cuisine is traced back by some authors to the food culture in the Roman Empire and is therefore one of the oldest kitchens in the region. One of the alleged authors of the oldest Roman cookbook De re coquinaria , Marcus Gavius ​​Apicius , probably lived and worked in today's Cologne and therefore also described preparations from the Rhineland in his recipe collection. High-ranking Romans brought expensive or exotic dishes and spices from other regions of the Roman Empire and Asia to the Rhine in order to satisfy the needs of sophisticated tastes.

On the other hand, there are hardly any traditions from the time of the migrations and the Frankish era ; the little knowledge about nutrition during this time comes from archaeological finds from latrines and similar sites. These are usually bones and fish bones. For the time of Charlemagne , eating habits and stocks in the royal palaces , which can also be found in the Rhineland , can be derived from travel reports, the itineraries .

Rhenish cuisine from the Middle Ages to modern times

Rhenish style mussels
"Poor people eat": Dibbelabbes in the roaster

Typical Rhenish cuisine developed in the Middle Ages and the early modern period . It was influenced by surrounding regional cuisines such as Dutch cuisine , Flemish cuisine and Westphalian cuisine . The Rhine shipping ( Börtschifffahrt ), through which food and dishes from the Netherlands and Flanders came to the Rhine region, had the greatest influence . Cologne had stacking rights and was a transshipment point for the goods that were transported across the Rhine. The Cologne population had the right to buy these goods, which meant that mainly food and also spices from the Netherlands came to Cologne and found their way into the kitchen. From the Netherlands, for example, the preference for herrings has been adopted, smoked or pickled, especially the herring herring is very popular, as is the herring tip ("herring housewives type"), a herring pickled in cream. In addition, there were hearty forms of preparation from neighboring Westphalia as well as baked goods from the Bergisches Land , which spread in Cologne and the wider Rhineland. The influence of Belgian cuisine can be found in many dishes.

The influence of French cuisine was minimal at this time and only came much later, as the agricultural areas of the Eifel and Hunsrück, known as poor regions, separated the areas of the Middle Rhine from the French- Alsatian Upper Rhine. The royal courts of the region knew the upscale French cuisine, but this had no influence on the civil and general cuisine. French cuisine did not move into the bourgeois kitchen and the festive kitchen until after 1870 and the German-French war won .

The Rhineland was a predominantly Catholic region, and the strong influence of the Catholic Church and the religious holidays is also reflected in the Rhenish cuisine, which created only a few meat dishes, especially since meat was an expensive food. As a rule, meat was eaten on Sundays, mostly as a roast and here traditionally the Rhenish sauerbraten . Otherwise, depending on the season, there were the so-called “Martin's geese” at Christmas and carp at New Year's Eve.

International influences since the 20th century

In the 20th century, as everywhere in Germany, there was an increasing international influence on the food and cooking culture and, above all, in the gastronomy and fast food culture , numerous restaurants and takeaways in the Rhineland were able to meet mainly with Italian , Greek , Turkish and Chinese dishes as well as hamburger chains from the United States . However, these trends have no influence on traditional Rhenish cuisine; Mixing of the different cooking traditions is rare.

Specialties

Herring or Matjes as a hirrings tip

Well-known specialties

Rhenish sauerbraten from the horse à la Manes Meckenstock ; Sauerbraten is a typical dish of the Rhenish cuisine.
Potato pancakes with black bread and applesauce

Known specialties of the Rhineland kitchen, for example, Bergisch waffles , the Bergische coffee table , Halver Hahn , Himmel un Ääd , kottenbutter , Krüstchen , Kulles , Dear houses pancakes, mussels Rhenish way , Panhas or pannas, Pillekuchen and Rheinischer Sauerbraten .

Bakery products

Typical regional baked goods are Röggelchen , Weckmen and milk rolls made from milk bread dough, raisin bread made from yeast dough and, above all, Rhenish black bread , which is always pre-cut and available in fine and medium-thick slices in specialized bakeries. Typical at Carnival time are donuts , yeast dough balls in the original with rose hip jam, which are called " Berliner " in this country. These are also called " Berliner Ballen " on the Lower Rhine .

Butcher's products

Widespread are Mettbrötchen butchers as a snack.

Combinations

Contrasting combinations are not atypical for the Rhinelander: Analogous to the Sauerbraten (e.g. in the variant Sauerbraten with gingerbread and raisin sauce), the Rhinelander can eat liver sausage on (sweet) raisin bread. Apple compote is also common as a side dish to spicy dishes. Sweet and sour combinations are generally popular

List of well-known specialties (selection)

Soups

  • Bruutzupp (bread soup)
  • Bierzupp
  • Ädäppelszupp (potato soup with apples or beer)
  • Höhnerzupp (chicken soup)
  • Beef grump
  • Bottermelechbonnezupp (buttermilk bean soup)
  • wine soup
  • Ähzezupp (pea soup (met Flönz))
  • Möscheeierzupp (bean soup)
  • Maundy Thursday soup
  • Sonndaachszupp (with marrow dumplings)
  • Füllwammes (lentil stew)
  • parsleyrootsoup

flesh

seafood

Freshwater fish

  • eel
  • perch
  • Trout
  • carp
  • Whitefish from the Laacher See

General

  • Kölsche Pann (Kölsche Pfanne)
  • Himmel un Ääd (also Himmel un Äehd)
  • Halver Hahn
  • Düsseldorf Mostert
  • Rievkoche (potato fritters) with applesauce
  • Ädäppelschlot (Rhenish potato salad)
  • Buckwheat pancakes
  • Pannekooche with bacon (bacon pancakes)
  • Dibbelabbes
  • Döppekooche
  • Bergischer pill cake
  • Poschweck
  • Kale
  • Endivejemangs (endive salad with potatoes)
  • Schnibbelbohnen (Schnibbelbunne)
  • Fitsch beans (fermented with lactic acid) with bacon
  • Chicken fricassee patties
  • Fitschbonne met Öllije (green beans with onions)
  • Broad beans ("broad beans") (blanket of bunne with bacon)
  • Sour cap with white beans
  • Rhenish-style sauerkraut (with white beans)
  • Silver en Jold (white beans with carrots)
  • Jackdaw Jakob (carrots, potatoes, white beans and plums with bacon)
  • Aachen Morre-Jemöß
  • Capes
  • Walbeck asparagus
  • Spinach pie
  • Fries
  • Lentil salad
  • beetroot salad
  • Kappesschloht (Rhenish coleslaw)
  • Giersch quiche
  • Leek or Swiss chard cake
  • sourcrout cake
  • Rice cake

Baked goods and desserts

beverages

Freshly tapped Kölsch
Koelsch bars serve Koelsch rods (0.2 l) in the rim-support by a waiter, here Köbes is

As in other neighboring regions, different types of beer are drunk in the Rhineland. Depending on where you are staying, these are the top-fermented varieties of Kölsch in the Cologne area and Altbier in the region around Düsseldorf and the Lower Rhine . However, Pilsner beer is also drunk all over the Rhineland. Special forms or mixed drinks are: Wieß or Wijss beer (unfiltered and naturally cloudy Kölsch), Krefelder (mix of Altbier with Cola), Alt-Schuss (Altbier with Maltbier) and Kölsch-Cola.

In addition, there are often wines from the Rhine , the Ahr and the Mosel-Saar-Ruwer region .

Other typical alcoholic drinks of the region are herbal liqueurs such as the Killepitsch from Düsseldorf or the Kabänes from Brühl. The Siegburger is also knownAbbey liqueur.The egg liqueur Verpoorten from Bonn is also known nationwide . Genever from the Netherlands is also widely used.

Among the non-alcoholic beverages, in addition to water and mineral water , such as the water from Tönissteiner , Brohler , Gerolsteiner Brunnen and other fountains from the nearby Vulkaneifel , various juices and spritzers as well as, especially in recent years, non-alcoholic mixed beer drinks that are marketed as draft beer play an important role .

gastronomy

The typical gastronomy that has dishes typical of the country on the menu is often the combination of a brewery with a range of dishes or a beer serving with a eatery. The combination with a brewery is very common in Düsseldorf, Cologne, Bonn or Aachen. In addition to simple gastronomic establishments such as pubs or breweries, there are also a number of sophisticated restaurants that reinterpret the ingredients of the Rhenish cuisine. Examples of such reinterpretations are: Riesling mustard soup with black pudding ravioli, trout fillet on broad beans or rolled schnitzel with black pudding filling.

See also

literature

Web links

Commons : Rheinische Küche  - Collection of pictures, videos and audio files

Individual evidence

  1. ↑ a b c “Many cooks in the Rhenish kitchen.” In: Irmgard Wolf, Manfred Engelhardt: Small cultural history of the Rhineland. Verlag des General-Anzeiger Bonn, 1998; P. 231.
  2. ↑ a b c d “Many cooks in the Rhenish kitchen.” In: Irmgard Wolf, Manfred Engelhardt: Small cultural history of the Rhineland. Verlag des General-Anzeiger Bonn, 1998; P. 231.
  3. ↑ https://www.yumpu.com/de/document/read/7004514/wein-sommerweine-von-kuntz-bioland-apfelbacher