wine soup

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Wine soup (. Mhd wînsuppe, mnd wynsoppe, mndl wijnsoppe..) Is one of wine produced soup - a dish that has been known for centuries. The Latin name was intritum , which means something curdled in (in milk, soup, wine, etc.). Variations of the mostly sweet soups were also clear and alloyed preparations, mostly made from white wine, and more rarely from red wine. Fresh or toasted bread is often chosen as an insert.

Austria

A recipe for a wine soup refined with egg yolk , sweet cream , mace and saffron was published as early as 1688 in the Grazer Koch and Arzney book under the description "To make wine soups". Franz Maier-Bruck collected wine soup recipes in Tyrol , Burgenland and Styria . The Styrian wine soup is made with a large amount of egg yolks per liter of wine, seasoned with sugar, cinnamon and lemon peel, with bread rolls roasted in butter. The Burgenland wine soup made from white wine is mixed with yolk, cornstarch and butter, and seasoned with sugar, cinnamon and cloves. The soup garnish varies from (gebähten) bread slices, vermicelli, semolina, (Heidenmehl-) dumplings, Paundlknödl from bean flour to Schusternockerln ( Schuastanouckal ).

Terlaner wine soup

The Terlan wine soup was presented in 1966 on the occasion of the first South Tyrolean specialty weeks in Berlin, when South Tyrolean restaurateurs refined old recipes and created the Terlan wine soup . This time, the North and South Tyrolean star chefs performed together. Since then, there have been other culinary presentations during the South Tyrolean Specialty Weeks in German and Italian cities.

A frothy wine soup is made from meat soup and Terlan white wine, refined with egg yolk and cream , seasoned with cinnamon and nutmeg, and served with bread cubes fried in butter on a stale roll.

Rhenish wine soup

Rhenish wine soup, made from wine, water, cream, cooked with cinnamon and unsprayed lemon peel, is bound with starch and served with semolina dumplings .

history

Wine soup is said to have existed as early as the times of the Romans and Galatians . Wine soups used to be prepared as invigorating food for sick people and especially for women who have recently given birth, as recommended in the German manuscript "Tegernseer Kochbüchlein" from the 15th century or in the "Ain artificial and useful cookbook" from 1547.

Individual evidence

  1. ↑ a b Dictionary network - German dictionary by Jacob Grimm and Wilhelm Grimm. Retrieved December 11, 2017 .
  2. ↑ intritus translation in Latin dictionary. Retrieved December 11, 2017 .
  3. ↑ a b Oldest history of the Celts . 1778 ( google.de [accessed December 11, 2017]).
  4. ↑ Phaedrus, FE Raschig: Selected Fables of Phaedrus . Weidmann, 1871 ( google.de [accessed January 4, 2018]).
  5. ↑ Sophie Wilhelmine Scheibler: General German cookbook for all stands ... CF Amelang, 1874 ( google.de [accessed on December 11, 2017]).
  6. ↑ Wine soup recipe . In: www.ichkoche.at . ( ichkoche.at [accessed December 11, 2017]).
  7. ↑ South Tyrolean wine soup. Retrieved December 11, 2017 .
  8. ↑ A Koch and Artzney book . Bey those Widmanstetterischen heirs, Graz 1688, p. 69 ( google.de [accessed December 18, 2018]).
  9. ↑ a b c Franz Maier-Bruck: From eating in the country - The great book of Austrian farmer's cuisine and home cooking . Unchanged new edition. K and S, Vienna 1999, ISBN 3-218-00662-7 , pp. 17, 367, 445 .
  10. ^ Paul Rösch: The tourist menu in South Tyrol, a reflection of tourism development . In: History Association for Carinthia (ed.): Carinthia I, Symposion 2002 . S. 528 .
  11. ^ Pohl, Heinz Dieter .: The Austrian kitchen language: a lexicon of typical Austrian culinary specialties (with linguistic explanations) . Praesens-Verl, Vienna 2007, ISBN 978-3-7069-0452-0 , p. 147 .
  12. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 162 .
  13. ^ Theodor Birt: The cultural life of the Greeks and Romans . Jazzybee Verlag, 2013, ISBN 978-3-8496-2298-5 ( google.de [accessed December 11, 2017]).
  14. ↑ Balthasar Staindl: Ain artificial and useful cookbook . Otmar, 1547 ( google.de [accessed December 11, 2017]).