Bread roll

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Semmelkren.jpg

In Austrian cuisine, bread roll is one of the classic side dishes for cooked beef . It is mainly prepared from rolls , beef soup and cracked horseradish .

Classic preparation

To prepare the bread roll, debarked, finely chopped rolls are poured over with beef soup , beaten to a pulp with a whisk and mixed with butter and freshly grated horseradish. It is seasoned with sugar, white pepper, salt, nutmeg and lemon juice. In order to maintain the sharpness of the kren, it is only cooked briefly at the end, because if it takes longer to cook it loses its sharpness.

variants

The bread roll is sometimes also alloyed with milk or cream or with egg yolk. In the past, one or two threads of saffron were added to the bread roll for the purpose of coloring .

In Upper Austria , where horseradish is a popular addition to both beef and boiled pork, horseradish is seasoned with vinegar and cream, and sour cream and yolk are also added. In the Lower Austrian Waldviertel , the bread roll is also seasoned with a little cinnamon.

literature

  • Franz Maier-Bruck : The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , pp. 162f.
  • Anna Dorn: Latest Universal or: Great Viennese Cookbook, Verlag von Franz Tendler, Vienna 1832, p. 55.
  • Albert Kofranek: Donauland cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 156.

Individual evidence

  1. ^ Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , p. 162.
  2. ^ Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , p. 163. In his Donauland cookbook , Alfred Kofranek recommends adding the horseradish only when the bread roll is no longer boiling. Cf. Albert Kofranek: Donauland Cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 55.
  3. ^ A b Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Seehamer Verlag, Weyarn 1994, ISBN 3-929626-27-6 , p. 163.
  4. ↑ Albert Kofranek: Danubia cookbook. With more than 1500 recipes for simple and fine cuisine . Kremayr & Schreriau Verlag, Vienna 1961, p. 55.
  5. ↑ Anna Dorn: Newest Universal or: Großes Wiener Kochbuch, Verlag von Franz Tendler, Vienna 1832, p. 55, recipe No. 155.
  6. ↑ 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. 260.