Hochzeitssuppe

When Hadler wedding soup, or bar soup (after Low German: bar = " balls ", not the wooden struts ), is a traditional dish from the country Hadeln in the Elbe -Weser triangle cooked mostly in larger quantities for weddings will. The so-called Fresh soup, soup with ordinary meat and soup bones, provides a simpler version for the domestic kitchen dar.

Originally a whole ox was cooked in wash boilers in order to sample the often several hundred guests who had to bring all their own plates at weddings in the country Hadeln. Today, however, also offer many local restaurants on the Hadler wedding soup, even if only by reservation for groups. Although the recipe is very simple, it is regarded by many as the "Queen of Soups ".

The basis is the best boneless beef (often roasts, but also the richer brisket ), which is boiled for about two hours with celery, leeks, carrots, and occasionally some ginger. Finally, the beams are given which will draw only about 20 minutes in the broth. These consist either of mixed minced meat of pork and beef, or of pure ground beef with butter, egg, bread crumbs, salt, pepper, and ( very important! ) Is formed with grated nutmeg to 1 and 1.5 centimeters thick balls. Overall, it expects two pounds of meat per person ( Hack and soup meat together). Traditionally, the bar on the previous day, in company of the neighbors' wives and female relatives of the bride and groom are rolled with bare hands.

The soup bowls, and the cut of meat worn by the waiters in a sort of procession in the main ballroom. After the meat is cut usually small on the plate. They are separately cooked rice with raisins and parsley, and to pour over the whole thing with the soup. Some eat the meat with boiled potatoes and mustard sauce, but separated before or after the soup. This is handled differently from village to village. Accompanying the meal with buttered white bread ( raisin bread ) and clear grain fire.

Traditional dessert are boiled dry plums with cinnamon and / or rum, or the Guelph pudding (a white milk and vanilla cream with a topping of yellow wine foam, in the colors of the Welf dynasty ).