Spanish soup
The Spanish soup has been a Zurich specialty since the 17th century.
history
The Spanish soup, called Olla podrida in Spain , came to the French court through the Spanish Princess Anna of Austria and was then further distributed by merchants and soldiers.
Basically, the Spanish soup is a pot-au-feu , which in its elegant version is served in a richly decorated bronze bowl. In the Swiss National Museum in Zurich there is a good dozen old bowls, made by the once famous Zurich company Füssli, the most important gun foundry of the old Confederation between 1450 and 1798 . The dish was also served in the Zunfthaus zur Saffran , for which the H. Rüetschi bell and art foundry in Aarau made two magnificent, heavy bronze pots decorated all around.
The main difference between the dish and the usual boiled meat is the much higher meat content. It was therefore expensive and in earlier centuries was often served on Sundays: the families with the maids attended church services, the dish simmered in the tiled stove and was served as lunch on returning home.
ingredients
- Veal and beef , ribs
- Cabbage , carrots , celery , onions
- Spices: salt , pepper , bay leaf , cloves , marjoram , rosemary , thyme , tarragon and parsley
- Two cipollatas per person are added before serving
Zurich apple pieces typically follow as dessert.
literature
- PA Sarasin, Culinary Zurich, Old and New Zurich Cooking Recipes , pp. 14–19; Orell Füssli Verlag Zurich 1974; ISBN 3-280-00745-3
Individual evidence
- ↑ Fold-out brochure with old recipes from Kyburg Castle