Swabian cuisine
In contrast to the French-influenced Baden cuisine, Swabian cuisine is more down-to-earth. It is located in the so-called " Swabian Country ", which includes large parts of Württemberg , the Bavarian Swabia region, the Allgäu and, historically, Vorarlberg as well .
Egg pasta in the most diverse variations, for example spaetzle or ravioli, is of central importance. But also substantial soups, potato dishes and stews are typical of Swabian cuisine. There are also typical types of bread, cheese and sausage, baked goods in general, desserts and sweets as well as traditional drinks.
history
The regional cuisine has great variations depending on the possibilities of agricultural use: For centuries, for example, the barren and stony soil on the Swabian Alb did not allow for large-scale cattle breeding alongside sheep. Few could afford meat there; it was regarded as a “gentlemen's meal”, while the people had to be content mainly with offal and simple pastries and thus prepared dishes that even the rich did not disdain. This corresponds to the Swabian proverb: "At de Reiche lärnd ma s'schbara, at de Arme s'kocha."
In the direction of Upper Swabia , the cuisine is more varied than in the Alb - thanks to a considerably more productive livestock industry, there was always milk, cream and cheese.
The earlier manorial and denominational developments in Swabia also influenced the regional cuisines: In the pietistic parts of Old Württemberg, the cuisine is mostly meager, the focus is on nutrition. The Catholic parts of Upper Swabia and Bavarian Swabia, which are characterized by Austria and monastery property, have a cuisine that is more enjoyable with a significantly higher proportion of lavish pastries. The kitchens around the former imperial cities of Ulm, Augsburg, Ravensburg and Biberach are even more diverse today.
When the potato ("Grombir", "Grombiera", "Aidepfl", "Herdepfl", "Ebiera" or "Bodabirre") was introduced in the middle of the 17th century , it also gained popularity here and was integrated into the kitchen (for Example as Schupfnudeln , potato salad or fried potatoes ).
To this day, traditional Swabian cuisine is largely based on a simple, hearty and uncomplicated and formerly so-called “poor people's meal”.
Pasta dishes
When you think of Swabian cuisine, Maultaschen and Spätzle first come to mind . Fresh egg pasta in the most varied of variations is made into main courses or served as a side dish, and they shouldn't be missing, as well as a sauce, broth or at least plenty of butter.
As Geschmälzte (derived from, lard ') are called pasta, which are pivoted after previous cooking in hot fat or fried or doused with hot fat.
Maultaschen
The now well-known Swabian specialty, wrapped or folded pasta pockets with a hearty filling of meat, spinach , onions and soaked "Wegga" ( bread rolls ), has proven to be an export hit in recent years. The so-called Maultaschen have found their followers in the far north, even in Russia and the USA.
“Herrgottsbscheißerle” is their nickname, as legend has it - they were once invented by monks to circumvent the meat ban during Lent , as the Lord in heaven does not see the wrapped meat (hence the spinach in the filling) . Whether as a filler in a strong beef broth, smeared with roasted onions or fried in strips with egg, Maultaschen can always be prepared differently. They can be varied further with different fillings. They are also a very balanced source of nutrients .
Dumplings are the classic in Swabia Holy Thursday -Eat.
Spaetzle and Knöpfle
A preparation of Swabian cuisine that is well-known beyond the borders of Württemberg is spaetzle , which - comparable to boiled potatoes in northern Germany - takes on the role of a universal side dish to meat dishes rich in sauces, but is also used for independent dishes (cheese spaetzle, sausage spaetzle). They are usually garnished with breadcrumbs browned in plenty of butter or roasted onions . They are seldom served as a dessert , supplemented with apple sauce or other fruit compotes.
Spaetzle are prepared from a viscous dough that is traditionally scraped in narrow strips from a "spaetzle board" directly into the boiling water. However, there are also special “ spaetzle presses ” that are similar in structure to a potato press. Shorter spaetzle up to thick, round buttons are also made with a " spaetzle slicer ". They can be served immediately after cooking, but they are usually tossed briefly in butter again after cooking. In Württemberg, the dough is made only from flour , egg and water, occasionally other flavoring and coloring ingredients ( spinach , more rarely wild garlic or tomato paste ) are added.
Among the independent dishes, the Kässpätzle in particular are widely used: Spätzle are layered in a form with fried onion rings and baked in the oven with cheese . This type of preparation is also popular in the neighboring regional kitchens - in Bavaria , Austria and Switzerland - but the preparation method, especially the cheese used, varies from region to region.
Another spaetzle dish is originally Swabian: lentils with spaetzle . For this purpose, the spaetzle are served with soft-boiled lentils acidified with vinegar (comparable to a heavily thickened lentil soup ). Cooked string sausages (Wienerle) and / or a piece of smoked pork belly are served with this carbohydrate-rich dish .
The name Knöpfle does not only apply to the short, round spaetzle - it is actually used for yeast dumplings (also more precisely called yeast knobs ) that are cooked in steam . They are often eaten with roasts with dark sauces and are particularly known in Heidenheim an der Brenz - there is even a statue of a “button washer” here.
Potato noodles
Also called “Buabaspitzla” a little frivolously, Schupfnudeln are another specialty from Upper Swabian and Allgäu cuisine. The elongated, tapering dumplings are made from firm potato dough (about the same amount of wheat flour as potatoes), cooked briefly in salted water and then fried in butter until golden brown. These can also be served as a dessert, e.g. B. with cinnamon sugar or applesauce. In some regions, however, noodles made from pasta dough are preferred. These mainly include Bavarian Swabia, Upper Swabia and the Allgäu.
Sauerkraut and a little bacon are often mixed with the potato noodles and then fried together in the pan. Krautschupfnudeln are a popular snack at wine festivals, carnivals , fairs or traditional church fairs .
pancakes
"Pancake" or "pancake" are thin-fried in oil pancakes . Cut into strips, they serve as a soup insert (see: Flädlessupp ) . However, they are also eaten whole, with a hearty topping or as a dessert with cinnamon and sugar.
One variant is called “Kratzete” or (in Hohenlohe) “Stepperle”, a kind of Swabian Schmarren . They are slightly thicker pancakes that are torn into small pieces with the spatula while they are still in the pan. Unlike the Austrian Kaiserschmarrn , Kratzete are not only eaten as a dessert, but also, for example, as a traditional side dish with asparagus.
Soups and stews
Some substantial soups and stews are also part of the core of Swabian food culture. Usually served in the first place in gastronomy, they like to (and often) represent the main course at home, with bread being served. The preference for soups has earned the Swabians the nickname Subbaschwôb .
Gaisburger March
The Gaisburger Marsch , also known as Böckinger Feldgeschrei or potato slice and spaetzle , is a hearty stew with diced ox meat , boiled potatoes and spaetzle. The onions, fried golden brown in butter and sprinkled over the soup, add that certain something. The fortifying stew was offered to hungry soldiers in Gaisburg (now a part of Stuttgart) in the 19th century . According to tradition, the stew was so popular that soldiers stationed at a distance also took long distances to enjoy it. The necessary march to Gaisburg is still reflected in the name of the court today.
Pita soup
Thin pancakes (see: pancakes) are cut into narrow strips. Since they soften quickly, they are only added to a clear broth shortly before serving. Flädlesuppe is also known in the neighboring regions (for example in Austria as fried potato soup).
Meat and fish specialties
Its history, which is not always characterized by today's prosperity, is due to the fact that comparatively little meat was eaten in the kitchen of Württemberg. In addition to roast lamb and the onion roast , which is traditionally served with spaetzle, there are still a variety of regional specialties.
Sour tripe , which can usually be bought as "white tripe " cleaned and watered, often even pre-cooked , enjoy great, if not undivided, popularity . In Schwaben the tripe are cut into strips, in a roux steamed and acidified by the addition of vinegar or wine.
As in other regions of southern Germany, the Swabian cuisine also features sour kidneys (called "sour kidney" here) and sour liver , which are sliced, fried and cooked in a sauce , served with spaetzle or fried potatoes and green salad.
When Swabian Wurstsalat be black sausage and meat sausage or meat loaf cut into narrow strips. It is served with finely chopped onion rings or diced onions , pickles and chives as well as a vinegar and oil vinaigrette. Bread is served with it.
A kind of cabbage wrap is called a tree frog and consists of a mass of bratwurst sausage meat and ground stale rolls, seasoned with salt, pepper and nutmeg and wrapped in spinach leaves . Tree frogs are fried in the pan or in the oven.
Every day, the Lake Constance fishermen go ashore to fish fresh Lake Constance flakes from the clean water of the "Swabian Sea" . In 2004 alone they reached over 800 tons - the trout fish is very popular on land. The light, firm meat tastes best fried in butter, but can also be steamed or smoked.
Other dishes
The so-called Filderkraut is a special sauerkraut that is not made from ordinary white cabbage , but from the finer-ribbed pointed cabbage grown on the Fildern near Stuttgart .
For the Swabian potato salad , waxy salad potatoes are boiled, then peeled (while still hot), cut into thin slices and finely diced onions are added. A marinade of warm broth , vinegar and oil is poured over the potato salad and left to steep. It has the right amount of marinade if the potato salad gossips when it is stirred , i.e. smacks a bit. Alternatively, it is said that it must be "right in the middle between dry and wet". Mayonnaise , diced bacon or pickles are out of place here; instead, the salad is often garnished with chives and seasoned with mustard . The finely chopped cucumber is also conceivable as an addition to vegetables. Otherwise, there are a lot of recipe variations for Swabian potato salad: You can choose the right type of potato, the degree of cooling before it is peeled or further additions, the thickness of the potato slices and the way they are cut, the amount and order of the Adding the liquid ingredients (broth, vinegar, oil), the amount and type of spices can be varied. According to tradition, it is not correct that a marinade is poured over the potatoes.
Desserts
A kind of casserole is called an oven loaf , which consists of stale white bread sliced, alternately with apple slices , raisins and almond flakes in a refractory form, poured with a cream-egg mixture (alloy) and seasoned with sugar , vanilla and cinnamon .
Kirschenplotzer, also known as Kirschmichel , is a casserole made from old rolls that are made into a dough mixture together with butter, milk, egg and sugar. Sweet or sour cherries are placed underneath.
Pfitzauf is an airy egg pastry, a kind of soufflé , which is traditionally baked in special Pfitzauf stoneware molds and served with applesauce or vanilla sauce. Savory variations, for example with cheese and bacon, are less common.
Allgäuer Nonnenfürzle are fluffy donuts made from yeast dough , fried in hot fat , which are traditionally eaten during the carnival season. They are served as dessert with powdered sugar or with cherries or vanilla sauce.
Apple fritters are called beignets , which are made from apples and often served with vanilla sauce.
Bakery products
Bread and pastries
Characteristic of the Swabian baking world, although it is on the decline due to larger bakery chains, is a diverse selection of locally different types of bread. The exact characteristics of widely occurring baked goods are also often broken down into other subspecies that are no longer specified. In any bakery, however, find pretzels ( pretzels , Wake and bars) and Hefezopf include the most traditional Swabian pastries.
The Swabian soul (or Briegel) is a baguette-like white bread made from spelled , which comes from Upper Swabia. The relatively thin dough made from spelled flour, yeast , water and salt is shaped by hand into an elongated bread, sprinkled with caraway seeds and coarse salt and baked until golden brown. Crispy on the outside, the soul is soft and airy on the inside. Thanks to the high adhesive content of spelled flour, the inside remains moist. The Knauzen is made from a similar dough, but in a different shape .
The Briegel is located in East Wuerttemberg and outwardly resembles a soul or a larger wake, depending on the region, the common characteristic being the heavy, thick consistency, usually also the even juicer consistency than the soul. It belongs to the meshed breads like various types of meshed loaves (the meshed loaf) or meshed wecken (the meshed loaf (with caraway seeds), waterwecken (without caraway seeds)). The Knauzen from the Wendlinger area is similar, although not wetting .
As Dinnete but (depending on the region also Dennete, Deie, Dinnede, Dinne, Thin, Dünnele, Dinnele, Dennetle or Zwiebelbretschale, see also regional expressions for Flan) is called a specialty of the Swabian-Alemannic cuisine, which is similar to the Alsatian tarte flambe, in usually smaller, but baked with a hearty flour mixture. Dinneten are also very closely related in terms of their origins to the flan, which is particularly widespread in Switzerland, and the regional transitions are fluid. Dinneten are offered with different toppings, traditionally with onions and bacon, but also with apples, potatoes, cheese or other ingredients.
The Reutlinger Dreikönigsmutschel is a star-shaped, crumbly yeast pastry with eight points and a round elevation in the middle, around which a braided wreath is usually placed. The Mutschel is based in Reutlingen and the surrounding area, where the "Mutscheltag" has been celebrated on the Thursday after Epiphany for centuries - the Mutschel is thrown and celebrated.
Savory cakes
The Swabian cream cake is a thin yeast cake topped with sour cream , onions or leek and bacon , similar to the Alsatian tarte flambée . The topping varies, however - some add eggs or caraway seeds. Also popular, at least in the Heilbronn area , is the “Peterling cake” version, where the topping consists of parsley . The name also differs from place to place: around Stuttgart the cream cake is called “Deie”, on the Alb “Dennetle”, on the Middle Alb “Wäs”, in Upper Swabia “Dinnette”, in the foothills of the Alb “ Bätscher ”.
The classic season for the Swabian onion cake , a cream cake made with caraway seeds and bacon in a round springform and related to quiche lorraine , is in late summer / autumn. In addition, sweet cider or (generally red) new wine is drunk.
Sweet cakes
The widespread Träumleskuchen is a cake made of shortcrust pastry , which is filled with a mass of red currants ("Träuble") and egg whites and covered with a hood of egg whites before baking . Snail noodles are also very popular: yeast rolls with an almond and cinnamon filling.
literature
- HD. Reichert, D. Wägerle, HJ. Döbbelin: Swabia, culinary forays . Sigloch-Verlag, Blaufelden, 2005, ISBN 3-89393-070-1
- G. Poggenpohl: Swabian cuisine . Verlag Edition XXL, Fränkisch-Crumbach, 2003, ISBN 3-89736-140-X
- Karola Wiedemann, Martina Kiel: Swabian cooking . Gräfe and Unzer Verlag, Munich, 2010, ISBN 978-3-8338-1630-7
- Matthias F. Mangold : Swabian cuisine - regional specialties . Kosmos Verlag, Stuttgart 2011, ISBN 978-3-440-12587-8
Web links
Individual evidence
- ↑ 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. 88 .