Schwarzsauer
Schwarzenauer (Low German Swattsuer , Swartsuur or Swartsupp ) is in parts of northern Germany and earlier in East Prussia a traditional dish of blood . The preparation of a blood soup of this kind is also known from ancient Sparta .
A variant of the dish without blood is called Weißsauer.
Name and preparation
The name is derived from the pig's blood , which coagulates with the addition of vinegar , becomes almost completely black and connects added meat residues and rinds . For the brew, spices such as bay leaves , whole peppercorns , cloves , onions and some sugar and root vegetables are boiled in vinegar water. Depending on the region and tradition, the following can be added: pig paws, pig tails, pig snout.
distribution
Since pig blood is less available today, the dish is rarely found. In Lower Saxony , Hamburg , Mecklenburg and Schleswig-Holstein it used to be prepared on the day of slaughter in order to use the leftovers that were not needed for sausage or fresh meat production, as well as fresh pig blood.
In East Prussia , Pomerania and East Friesland , the dish was more familiar with poultry, mostly it was then referred to as black sour from goose small or black sour from duckling . It was prepared with the feet and intestines of geese or ducks, among other things. For this purpose, the poultry intestines were cleaned, washed thoroughly and wrapped around the washed goose or duck feet, which were then boiled in the broth.
Theodor Fontane reports about it in his childhood memories from the 1820s in Swinoujscie : This slaughter time was at the same time the time when the >> Schwarzsauer << prepared from goose blood came to our table every day, a dish that, according to the Pomeranian view, made everything else (...) but he himself, like us, picked out the baked fruit and the almond dumplings and left the soup to the servants outside (...)
Due to the inexpensive ingredients, Schwarzsauer used to be a "poor people's meal" until the second half of the 20th century. Potatoes or dumplings served as a side dish .
A similar Polish or Belarusian soup is the czernina , a similar dish in Westphalian cuisine is the blood vegetables . In Ostwestfalen-Lippe, such a blood soup is called "Braunatt".
literature
- Rita Sörgel: Rübenmus and Schwarzsauer - or: she's getting married after all. A childhood and youth in the war and post-war period in Kiel. Amani International Publishing, Kiel 2009, ISBN 978-3-938054-33-8 (experience report on Kiel local history 1937–1955).
Web links
- Description of Gänseschwarzsauer in: An attempt at a general and particular food science , 1818
- Old black and sour recipes in: The house mother in all her shops , Volume 1, 1782
Individual evidence
- ^ Sophie Wilhelmine Scheibler: General German cookbook for all stands, or thorough instructions to prepare all types of food and baked goods in the cheapest and tastiest way: An indispensable manual for budding house mothers, housekeepers and cooks , CF Amelangs Verlag, Leipzig and Berlin, 1866, p . 183 and 186
- ^ Theodor Fontane: Meine Kinderjahre, Insel, 1983, ISBN 3-458-32405-4 , p. 112
- ↑ Peter Lesniczak (2003): Old landscape kitchens in the wake of modernization. Studies on a food geography in Germany between 1860 and 1930 (Franz Steiner Verlag), p. 174
- ↑ Association Community Hohenhausen eV, 32689 Kalletal (ed.), O. J .: Braunatt. Online at: https://www.vg-hohenhausen.de/hohenhausen/l%C3%A4cka-vom-s-dorf/braunatt/ (accessed June 27, 2020)