Turnip stew

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Turnip stew
Turnip stew with goose meat

Swede stew is a stew - Court of German cuisine , which today mainly in northern Germany has spread. It should not be confused with the side dish or the beet pulp dish , which contains the same or similar ingredients, but is prepared in a pulpy form and not as a stew. The turnip stew is usually a hearty stew made from turnips , carrots and potatoes in varying proportions and various, mostly smoked or cured types of meat or sausage. Occasionally, special pears are also cooked. The stew can be seasoned and refined with salt , pepper , mustard , horseradish , celery , leek , parsley, etc. , depending on your taste .

Regional variants

On many farms this dish was prepared practically every day in addition to fried potatoes , but there was often a second meal that changed every day. In the Stader area it is still referred to simply as tokokers (“cooked-in” = stew ). If the meat is smoked, the dish is also called Rökert for short ("smoked").

In Schleswig-Holstein , the stew with boiled sausage and Kassler is known as beet mash . At Lübecker National , pork (neck, belly) is preferred and the dish is bound with flour or cream . This variant can also contain onions . In Hamburg the corresponding dish is called Hamburger National and, in addition to bacon and pork belly, can also contain beef or chicken .

In the land of Hadeln , the potatoes are mostly replaced by wheat dumplings ( Klüten ), which is why the dish is known under the name Speck und Klüten . In the middle of the 20th century, a particularly rich version of this stew was still a popular dish for Christmas Eve ( fullbuksobend = "full belly evening").

literature

  • Erna Kayser: Delicious, hearty, delicate, from Hadler kitchens (=  Hadler Almanach ). Niederelbe-Druck, Otterndorf 1980.
  • 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).

Individual evidence

  1. ↑ 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. 92 .
  2. ↑ 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 .