Schott soup

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Schottsuppe is an Austrian soup specialty with Schotten (a variety of curd cheese ) and bread as an insert.

Surname

In his standard work on classic Austrian farmer's cuisine, Franz Maier-Bruck explains the Scots as “curd cheese from buttermilk”. In Matthias Lexer's Middle High German pocket dictionary , the Middle High German word schotte is translated as “Quark from sweet whey”. In Old High German it was scotta . According to Jacob Grimm , the old, essentially High German word “Schotten”, which comes from scuttan or scottan , means “shaken, whipped, pounded, buttered milk”.

preparation

Schottsuppe is a dish that can be prepared very quickly and easily. Sliced ​​(sliced) or diced black bread is placed in plates, then bulkheads are placed on top. Then boiling water is poured over it. The whole thing is left to swell, covered, then it is ready to eat.

Sour cream is also added regionally to the soup . Instead of water, milk is also used. Was used in Tyrol sooner instead of water also burning soup (with burn ). In the New Salzburg Cookbook for medium and small households published by Josefine Zöhrer in 1873, breaded bread is used instead of black bread .

Old Austrian farmer's kitchen

Franz Maier-Bruck lists the Schott soup for the farmer's kitchen in the Austrian federal states of Carinthia , Salzburg , Styria and Tyrol . For the preparation, the "Rürhmilchschotten" or "Almschotten" made from buttermilk on the alpine pastures was often used. Schott soup used to be eaten year in, year out on Sundays and weekdays in some areas. It was also eaten regionally for breakfast. The old Pinzgau saying “Schottsupp'n and frustration one soon has gnuag” refers to the monotony of such a diet .

revival

In Salzburg, what was once poor people's food has recently become more and more popular, and it is also offered in down-to-earth gastronomy. The company SalzburgMilch offers Schotten as a finished product. In modern recipes Schott soup with whipped cream refined.

literature

Web links

Individual evidence

  1. ↑ 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. 312.
  2. ^ Matthias Lexer: Middle High German Pocket Dictionary . 37th edition. S. Hirzel Verlag, Leipzig 1986, p. 185.
  3. ^ Johann Andreas Schmeller: Bavarian Dictionary . Entry of the Scots . 2nd edition, 2nd volume, containing parts 3 and 4 of the 1st edition, Rudolf Oldenbourg Verlag, Munich 1877, p. 486.
  4. ↑ Scots. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 15 : Schiefeln – Soul - (IX). S. Hirzel, Leipzig 1899 ( woerterbuchnetz.de ). Furthermore: Matthias Lexer: Carinthian dictionary. With an attachment: Christmas games and songs from Carinthia . S. Hirzel Verlag, Leipzig 1862, entry schotte , m. , P. 225.
  5. ^ A b c 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 , pp. 74, 312 f., 363 and 441.
  6. ↑ Josefine Zöhrer: New Salzburg cookbook for medium and small households . Verlag der Mayrische Buchhandlung, Salzburg 1873, p. 20, recipe 76.
  7. ↑ 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 , pp. 74, 312.
  8. ↑ Schotten, 20%, 200g on milch.com
  9. ↑ Claudia Braunstein: Salzburger Schottsuppe , article from November 26, 2014 on geschmeidigekoestitäten.at
  10. ↑ Jacqueline Winkler: Fast Salzburg Schottsuppe . salzburg24.at, January 10, 2018
  11. ↑ Traditional Schottsuppe Article on salzburg.orf.at (broadcast note : "Fernsehgarten", March 12, 2014)