Ritschert

from Wikipedia, the free encyclopedia
Carinthian Ritschert on a plate

The Ritschert (slow .: Ricet ) is in the alpine regions of Slovenia and Austria , and Bavaria's popular stew .

A synonym is in Carinthia Gerstbrein , from which also also common in Slovenian ješprenj has developed.

The etymology of the word Ritschert is controversial. An origin of Swabian Rutsch 'tile' (= flat, earthen cookware ) is being discussed , with which the name would be derived from cooking utensils , similar to Reindling , as well as an origin of slip , which would derive from the rolling barley.

ingredients

The basic ingredients include pearl barley and legumes (usually beans , but also peas or lentils ) soaked the day before , as well as smoked (less often unsmoked) pork - stilts and ribs are preferred . Beans, barley and meat are cooked together with regionally varying spices ( pepper , salt , savory , lovage , parsley ) and soup vegetables ( carrots , celery , leek , garlic ), with salting last. Before serving, the meat is removed, removed from the bone and cut into bite-sized pieces. Sometimes the dish is served with potatoes instead of bread .

history

The Ritschert is documented from prehistoric times . Archaeological finds in the salt mines of Hallstatt show that Ritschert already in the Iron Age was prepared. The nutritious dish was cooked right in the mountain. Preserved by the storage in salt, the food residues adhering to the cooking utensils (wooden spoons, shards of vessels) were preserved as well as the excrement of the miners and could be analyzed. Were used broad beans (fava beans; Vicia faba minor ), barley , millet and - like bone finds show - pork. It was seasoned with wild garlic .

The first written mention of the dish, even if not the name, comes from Paolo Santonino , who in 1485 mentions the eighth course as barley in a fatty meat soup in the report of a meal in the Gail Valley . The word was first mentioned in 1534 in the monastery cookbook of Tegernsee as ru (e) tschart .

The dish has also found its way into the Jewish kitchen, where it is prepared with goose meat instead of pork ( Scholet , 'Gansbiegel' or goose leg with Ritschert).

literature

  • Fritz Eckhart Barth: The Ritschert, a primeval reminiscence . Archeology of Austria 10/2, Vienna 1999, 54–58.
  • Franziska Helmreich, Fritz Eckhart Barth: The Bohnkochbuch . Seifert Verlag Vienna 2004, 122 pp. ISBN 3-902406-02-X
  • Heinz Dieter Pohl : That (the) Ritschert. In: ders .: The language of Carinthian cuisine. Hermagoras / Mohorjeva, Klagenfurt / Celovec 2004, pp. 28–31 and 136–138, ISBN 3-7086-0026-6 .
  • H. Reschreiter, K. Kowarik: From the everyday life of the miners . In: A. Kern, K. Kowarik, AW Rausch, H. Reschreiter: Salz-Reich. 7000 years of Hallstatt VPA 2, Vienna, 2008 pp. 92–95.

Web links