Beet sauce

Kålrabistappe (Norwegian ' beet pulp '), here as a side dish to the Norwegian dish Pinnekjøtt (cured lamb ribs)

Rübenmus (also Rübenmalheur ) is a porridge made from boiled, mashed and feinstückig or creamy stirred turnips and other ingredients. It should not be confused with the turnip stew , which contains the same or similar ingredients, but is prepared as a stew with added meat and not in the form of a paste. Beet jam is used as a side dish and is now common in German cuisine in parts of northern Germany , especially in Schleswig-Holstein . Together with meat or fish side dishes, it is also known there as an independent dish .

For the classical preparation are first diced turnips, partly with the addition of onions and apples , along with a piece of smoked belly or bacon well cooked and after removal of the flesh still hot with separately cooked potatoes and carrots with a potato masher feinstückig or creamy mashed . Then the mixture is stirred with a wooden spoon while adding a little liquid and butter and cream , and finally seasoning with salt , pepper , nutmeg and sugar . Sometimes other spices such as mustard or horseradish as well as herbs such as parsley or lovage are added. The beet pulp is often served with a bacon stick .

When used as the sole vegetable and filling side dish , it becomes a hearty main course of the same name together with meat or fish , which in Schleswig-Holstein is also known as Holstein beet pulp . It is served usually with pickled and smoked meats, such as cooked sausage , Kassel or pork cheek , but also partly with pickled or smoked fish, such as Bismarck herring , pickled herring , fried herring and sprats .

In a similar preparation, beet pulp is also known as a side dish in several Scandinavian countries . In Swedish cuisine it is called Rotmos ; in the Norwegian cuisine it belongs as Kålrabistappe or Kålrotstappe among other things pinnekjøtt (salted lamb ribs). In Icelandic cuisine , it is also prepared as a side dish and served there with Svið and Þorramatur , for example .

See also

• Turnip winter
• Stamppot
• Hat spot

literature

• Jutta Kürtz: The cookbook from Schleswig-Holstein. Collected, written down and tried out by Jutta Kürtz. 12th, completely revised and supplemented edition. Hölker, Münster 1998, ISBN 3-88117-012-X .
• Nicoletta Adams: Schleswig-Holstein Baltic Sea Coast (=  DuMont direct ). 2nd updated edition. DuMont-Reiseverlag, Ostfildern 2009, ISBN 978-3-7701-6511-7 , pp. 25, 26 ( online at Google books ).
• 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 , pp. 111–116 (experience report on Kiel local history 1937–1955).