Silesian cuisine

from Wikipedia, the free encyclopedia
Culinary map of Silesia

The Silesian cuisine , Czech slezská kuchyně , Polish kuchnia śląska , Silesian : Schlasche Kiche is the regional cuisine of Silesia and a part of German and Polish cuisine . As the cuisine of a border region, the Silesian cuisine combines numerous influences, depending on the location, especially those from the Bohemian , Polish , Austrian or Saxon cuisine .

In Germany , in the Lower Silesian region of the Görlitz district after Saxony, Silesian cuisine is still originally represented. In restaurants and cafés, Silesian Heaven and other typical dishes such as Silesian poppy seed cake, butter crumble cake or the Liegnitzer bomb are offered. The Silesian cuisine has been the expulsion not so known and widespread of Germans from Silesia in the years 1945-1948 as at other times, even though many schlesischstämmige German took the traditions to their new home. Some companies have specialized in the production and distribution of Silesian dishes. In Poland, on the other hand, Silesian cuisine is generally cultivated and further developed in large parts of Upper Silesia , where numerous predominantly Polish-born Silesians and German-born Silesians remained after 1945 and enjoys nationwide recognition.

Development and characteristics of the Silesian cuisine

Silesian crumble cake
( Schläscher Sträselkucha )
Silesian wedding cake
( Schläscher Huxtkucha )

The traditional Silesian cuisine is a comparatively rich cuisine, in which culinary influences of various origins have mixed over the centuries.

Silesia associates the cuisine of Poland with specific sausage products, soups, the central position of cabbage, cucumber, marjoram, pearl barley, poppy seeds and dried fruits as well as a number of special types of cake such as poppy seed cake or yeast cake with crumble . The Thuringians , Franks , Swabians and other German ethnic groups, who immigrated in the late Middle Ages, naturalized dishes from German cuisine in Silesia, especially from Central and South German tradition. Examples of this are the dish Heaven and Earth , the press bag , potato soup and potato salad , but also strawberry cake and the use of rhubarb. The influence of the Bohemian cuisine was just as strong, especially since the time when Silesia belonged to the Bohemian crown and the Habsburg monarchy . But the local Polish population as well as the numerous German colonists had already been influenced by Bohemia and Austria in culinary terms , which can be seen from the special Silesian fondness for dumplings . The greater variety of dumplings compared to Polish cuisine and the lack of the pierogi culture typical of Poland point to the proximity of Silesian cuisine to the Bohemian-Austrian tradition. The use of the term "dumplings" instead of "dumplings" is indicative of the predominantly Central German origin of the German Silesians.

Before the Second World War and the subsequent expulsion of the Germans from 1945 to 1948, the cuisine of Lower Silesia tended to be closer to German cuisine, while in Upper Silesia the influence of Polish cuisine predominated. The regional cuisine known as Silesian cuisine is based in Poland and in its variants cultivated in Germany essentially on Upper Silesian cuisine. Lower Silesian specialties have been handed down in the literature, but otherwise largely forgotten, apart from a few exceptions such as the Liegnitz bombs , which are completely unknown in Poland . In Lower Silesia, general Polish cuisine is standard, but in Upper Silesia, Silesian and general Polish cuisine are intertwined.

It is typical of the Silesian cuisine to reuse and avoid wasting food. Dry bread and rolls are u. a. used for soups or made into breadcrumbs for cutlets. Boiled dumplings are prepared together with egg and boiled potatoes are often served as fried potatoes. There are also dishes that can be reheated several times (for example roulades) or have a long shelf life.

The Silesian cuisine is characterized by the fact that it has numerous dishes that are usually only served on Christmas Eve.

dishes

  • Silesian Kingdom of Heaven
    ( Schläsches Himmelreich )

  • Beet Soup
    ( Oberriebasuppe )

  • Farmer's bites
    ( Pauerbissa, Pauerbissen )

  • Breslauer Rotkraut
    ( Brassler Blookraut )

  • Poppy seed dumplings
    ( Mohklassla )

  • Patschkauer Jackdaws
    ( Potschker Tohla )

  • Neiss confectionery

  • Real Liegnitz bomb

  • Warmbrunner pastries
    ( Wormboader pastries )

  • Beuthener Steinchen
    ( Aeberbeuthner Steenla )

  • Wroclaw delicacies

  • Schömberger 12 Apostel bombs
    ( Schimricher 12 Apustel bombs )

  • Silesian plum cake
    ( Schläscher Pflaumakucha )

  • Silesian yeast dumplings ( Häweklausla ) with plum grub

Probably the most famous main course of the Silesian cuisine - with the character of a national dish and a variety of different recipes - is the Silesian Kingdom of Heaven . The Silesian Kingdom of Heaven used to be popular in both Lower and Upper Silesia. Beef roulade with red cabbage also plays an equally important role as a traditional Sunday dish .

Among the dumplings, a central part of the Silesian cuisine, the specific Silesian potato dumplings are best known. A specialty of the Silesian Christmas tradition is gingerbread sauce with meat and fish.

Among the baked goods and desserts are particularly Streuselkuchen , poppy seed cake , apple cake and poppy dumplings and Hefeklöße with blueberry compote known. The crumble cake is a typical feature of the Silesian food culture and has spread from Silesia across Germany.

Main courses, meat products

Side dishes, sauces

Starters, soups

Preserves

Desserts

Cake

Schlesischer Mohnstriezel
( Schläscher Mohstriezel )

literature

  • Henriette Pelz, Dora Lotti Kretschmer: Silesian Cookbook / Silesian Kingdom of Heaven . 25th edition, Freiburg / Br. 1992, ISBN 3-87057-020-2 .
  • Elżbieta Łabońska: Śląska kucharka doskonała . 4th edition, Chorzów 2009, ISBN 978-83-7183-667-1 .
  • Hanna Grandel: specialties from Silesia . Würzburg 2002, ISBN 978-3-8003-3049-2 .
  • Gerda Benz: Of pork vespers and laughter. A short cultural history of the Silesian Guttschmecke. 3rd edition, Husum 2008, ISBN 978-3-88042-830-0 .
  • Harald Saul: Family recipes from Silesia. Old-time stories and recipes. Leipzig 2003, ISBN 3-89798-088-6 .

Web links

Commons : Silesian Cuisine  - Collection of pictures, videos and audio files