Schöberl

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Schöberl (plural: Schöberl or Schöberln ) are quick and hot-baked soups from the Austrian cuisine . The square or diamond-shaped cookies are made of thin, salty "biscuit" made with various ingredients. Schöberl are particularly popular in Vienna . In some old cookbooks they are also called Pflanzel .

The Austrian author Peter Wehle reports on a cookbook in which a court chef named Schöberl is named as the inventor. In addition, Wehle also found an old calendar with menu suggestions, in which the name is based on the fact that the baked goods are “put into the oven with a short push”. According to the Duden referred Schöberl in Austrian something "(screwing in) Slid."

What all Schöberl varieties have in common is that they are cakes that are baked in the oven at high temperatures until they take on a golden yellow color.

Basic ingredients are yolk and egg white, butter (also milk or cream ), salt and flour (alternatively also sliced rolls or breadcrumbs ).

With additional ingredients (for example liver, ham, cabbage, vegetables) many variations of Schöberl can be prepared. There is no flour for semolina , but the semolina is first cooked in milk to a thick mass. In old cookbooks you can also find many variants with offal (Hirnschöberl, Milzschöberl, Leberschöberl, Markschöberl). Today, for example, the Genussland Upper Austria initiative names the following Schöberl variants in addition to the basic recipe: Vegetable Schöberl, Mushroom Schöberl, Smoked Fish Schöberl, Spinach Schöberl, Käseschöberl, Herb Schöberl and Schinkenschöberl.

Biskuitschöberl (preparation similar to Viennese mass , but without sugar) and Kaiserschöberl , which are also refined with grated cheese, are particularly well-known .

Schöberl is served separately with clear soup , usually with clear vegetable or beef broth. Pure beef broth is in Austria , in contrast to Germany and Switzerland , as beef broth or beef broth called.

Variants of soups with Schöberl

Austrian cuisine knows a number of traditional soup preparations with Schöberl , such as:

  • Schöberl soup (also called Schöwalsuppn in Bavarian ). Simple basic recipe in which the Schöberl are prepared with yolk, egg white and flour. After baking and cutting, they are served in portions as a filler in a clear vegetable or beef broth , garnished with a little chopped parsley or chives.
  • Biskuitschöberlsuppe even Bisquitschöberlsuppe . Base for Schöberl in (old) Viennese cuisine . For Biskuitschöberl , foamy, stirred butter, yolk, milk or cream and flour are processed into a mass, depending on the recipe, under which salted egg whites are then placed . Traditionally they are served with a clear beef soup.
  • Kaiserschöberl soup . The Kaiserschöberl are a variation of the Biskuitschöberl and are also prepared with grated hard cheese . Traditionally, Parmesan is used, which used to come to Vienna from the Italian territories of the Austrian monarchy.
  • Herbal Schöberl soup . The Biskuitschöberl base mass is mixed with fresh, chopped kitchen herbs (parsley, chervil, tarragon or basil).
  • Markschöberl soup . Another variation of the Biskuitschöberl , which used to be the spinal cord of the calf . Although the spinal cord of slaughtered animals has not been on the market since autumn 2000 due to the risk of BSE transmission in accordance with EU guidelines , this type of preparation can still be found in numerous cookbooks and recipes. Today bone marrow from the long bones is used.
  • Ham and pea Schöberl soup . The Biskuitschöberl base is mixed with finely diced ham and boiled peas .

See also

literature

Individual evidence

  1. ↑ a b 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. 95 .
  2. ↑ Peter Wehle : Do you speak Viennese? From Adaxl to Zwutschkerl . Ueberreuter, Vienna 1980, ISBN 3-8000-3165-5 , p. 47 .
  3. ↑ Schöberl soup. In: genussland.at. Genussland Upper Austria, accessed on August 22, 2017 .
  4. ↑ Heidi Huber: The farmer's cookbook of the seasons. 365 recipes according to the harvest calendar (=  regional seasonal cuisine . Simple recipes for every day! Volume 5 ). Löwenzahn Verlag, Innsbruck 2014, ISBN 978-3-7066-2542-5 , pp. 149 (Recipe No. 11).
  5. ↑ a b c d e Ewald Plachutta , Mario Plachutta: Plachutta Viennese cuisine . Brandstätter, Vienna 2014, ISBN 978-3-85033-811-0 .
  6. ↑ Schöberl soup. In: falstaff.de. Wein- und Gourmetjournal Falstaff , January 31, 2017, accessed on August 22, 2017 (Biskuitschöberl soup based on the recipe by Ewald and Mario Plachutta from their book Plachutta Wiener Küche ).
  7. ↑ Barbara Rice Hofer: soups. Old Viennese cuisine . BookRix, Munich 2015, ISBN 978-3-7396-1966-8 (e-book).
  8. ↑ See Maria Reichhalter-Prader: The favorite recipes of South Tyrolean farmers. Over 200 tried and tested recipes (=  regional seasonal cuisine. Simple recipes for every day! Volume 9 ). Löwenzahn Verlag, Innsbruck 2016, ISBN 978-3-7066-2714-6 .
  9. ^ Marie Dorninger: Civil Viennese cookbook. After many years of practical and arduous experience, put together for truly good, bourgeois cuisine . Self-published, Vienna 1906, p. xxxiii .
  10. ↑ See 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 .
  11. ↑ See Markschöberl soup. (No longer available online.) In: enoworldwine.de. December 9, 2013, archived from the original on August 21, 2017 ; accessed on August 21, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. @1@ 2Template: Webachiv / IABot / www.enoworldwine.de