Breadcrumbs

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Breadcrumbs

Panadelsuppe (also Panadlsuppe ) is a dish of traditional Austrian cuisine that is essentially prepared with soup , rolls and eggs.

Surname

The Latin word “panis” (bread) is also used in the word “Panadel”, but the name for this soup is taken from French. "Panadel" is the traditional word for the French word "panade" (bread soup). The preference for French in Vienna dates back to the 18th century, when the influence of Italian was supplanted by French at the Viennese court. As a result, as in the case of panadel soup, French words were also adopted for the culinary field.

Classic preparation

The classic panadel soup is made from beef soup and stale bread rolls. The breadcrumbs are whisked during the cooking process until they have disintegrated into small flakes. In the end, the soup is taken off the heat and with versprudeltem egg alloyed . In recipes of the more recent cookbook literature on Austrian cuisine , the panadel soup is seasoned with a pinch of nutmeg and pepper and sprinkled with finely chopped chives before serving.

variants

In Upper Austria , where the panadelsuppe is also called “Bahsupp'n”, the rolls, cut into thin slices, are first brewed (hence the name “Bahsupp'n”) and then added to the boiling meat soup, smoked soup or beef soup. In the Donauland cookbook by Alfred Kofranek, a classic of the younger cookbook literature on Austrian cuisine, the bread rolls are debarked and finely chopped onion pieces roasted in hot fat are added to the soup. In addition, there are recipes in which the breadcrumb soup is refined with wine. Instead of beef soup, vegetable soup is also used as the base for the panadel soup.

Light food and diet cuisine

In the middle of the 20th century, the breadcrumbs soup was also recommended as a special diet for small children and as a light diet for the sick and convalescent . In Upper Austria, panadel soup is mainly given to women who have recently given birth .

literature

Individual evidence

  1. ^ Franz Maier-Bruck : The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , pp. 98f.
  2. ↑ Josefine Zöhrer: New Salzburg cookbook for medium and small households . Mayrische Buchhandlung Verlag, Salzburg 1873, p. 18.
  3. ^ Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , p. 98.
  4. ↑ Albert Kofranek: Danubia cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 55.
  5. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 233f.
  6. ↑ See Albert Kofranek: Donauland cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 55. Kofranek cites the classic type of preparation on page 413 in the separate chapter “Light food and diet cuisine”.
  7. ↑ See Johann Werfring: Simple, cheap, good and strengthening . In: “Wiener Zeitung” from January 18, 2019, supplement “Wiener Journal”, p. 22f.
  8. ↑ See Johann Werfring: Simple, cheap, good and strengthening . In: “Wiener Zeitung” from January 18, 2019, supplement “Wiener Journal”, p. 23.
  9. ^ August Reuss: Infant nutrition . Springer Verlag, Vienna 1947, p. 107.
  10. ↑ See Albert Kofranek: Donauland cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 412f.
  11. ↑ Franz Maier-Bruck: From eating in the country. Classic farmer's cuisine and home-style cooking . Book publishers Kremayr and Scheriau / Orac, Vienna 2006, ISBN 978-3-7015-0493-0 , p. 234.