Swabian cuisine

The Swabian cuisine is in contrast to the French-influenced Baden cuisine rather simple and down to earth. It is resident in Swabia, which includes large parts of Württemberg, the Bavarian Swabia region, as well as reaching down to the Austrian Allgäu.

A central significance of egg pasta in different variations, such as noodles or dumplings. But even nutritious soups and stews are typical of the Swabian cuisine.

• 3.1 Gaisburger march
• 3.2 Flädlesuppe

• 7.1 Bread and pastries
• 7.2 Spicy Cake
• 7.3 Sweet Cakes

History

For centuries, the barren and stony conditions on the Swabian Alb hardly allowed livestock to a greater extent. Meat could therefore make only a few; it was considered " Mr. Food ", while the people had to make do mainly with giblets and simple pastries. However, there were regional differences: Upper Swabia direction is the versatile kitchen - thanks to a significantly more profitable livestock industry, there was always milk, cream and cheese.

The former stately and religious developments of Swabia influenced the regional cuisines: In the pietistic embossed parts of Old -Württemberg, the kitchen is mostly barren, the diet is paramount. The Catholic, dominated by Austria and parts of monastery property in Upper Swabia in Bavaria and Swabia have a more pleasure-loving kitchen with a significantly higher proportion of luscious pastries. In Hohenlohe be fish, mainly carp, preferred. The kitchens at the former imperial cities of Ulm, Augsburg, Ravensburg, Biberach today are even more varied, regular contact to Italy and France is palpable.

When in the middle of the 17th century, the potato ( " Grombir ", " Grombiera ", " Aidepfl ", " Herdepfl ", " Ebiera " or " Bodabirre " ) was introduced, this also won here in popularity and has been integrated into the kitchen (for example as noodles, potato salad or fried potatoes ).

The traditional Swabian cuisine is based up to now mostly based on the simple, hearty and uncomplicated "poor people food" from back then.

Pasta dishes

When one thinks of Swabian cuisine, so come to mind first dumplings and noodles. Fresh egg pasta in different variations are processed into main dishes or as a side dish, they may be missing just as a sauce, broth, or at least plenty of butter.

Ravioli

The now most famous Swabian specialty, wound or folded dumplings with a savory filling of meat, spinach, onions and soaked " Wegga " ( rolls), has proven in recent years as an export hit. The so-called dumplings have up to the far north, even in Russia and the United States found their followers.

" Herrgottsbscheißerle " is her pet name, they were nevertheless - so says the legend - once invented by monks in order to circumvent the ban on meat during Lent, because the Lord in heaven do not see the wrapped meat (hence the spinach in the filling ). Whether oiled as a deposit in a strong beef broth with fried onions or fried in strips, foot bags can be repeatedly prepare differently. With different fillings, they can be further varied. They are also a very balanced nutrient supplier.

Mulberry bags are in Swabia the classic Holy Thursday meal.

Spaetzle and Knöpfle

A well-known beyond the borders of Württemberg addition, preparation of the Swabian Spaetzle are that - similar to the boiled potatoes in Northern Germany - assume the role of a universal accompaniment to rich meat sauce dishes, but also for independent courts ( Käs'spätzle, sausage noodles ) are used. In general, they are topped with browned breadcrumbs plenty of butter or fried onions. Less frequently they are as sweet supplemented with applesauce or other fruit compotes, enough.

Noodles are made from a viscous dough that is traditionally scraped into narrow strips of a " Spaetzle " directly into the boiling water. However, there are also special " noodles presses" that resemble the structure of a potato ricer. Shorter to thick noodles up, round Knöpfle also be produced with a " Spaetzle ". After the cooking process, they can be served immediately, but they are usually short in butter after cooking again. The dough is prepared in the Württemberg only of flour, egg and water, occasionally also other flavor -bearing and coloring ingredients ( Spinach, rare wild garlic or tomato paste ) can be incorporated.

Among the independent courts find especially the Kässpätzle widespread: noodles are layered with fried onion rings in a mold and baked in the oven with cheese. This formula is also in the neighboring regional cuisines - in Bavaria, Austria and Switzerland - popular, method of preparation, especially the cheese used, however, vary from region to region.

Originated Swabian Spätzle, however, is another dish: Lentils with spaetzle. For this, the noodles soft-boiled and acidified with acetic lenses (comparable to a heavily thickened lentil soup ) served. At this carbohydrate-rich dish cooked sausages strings ( Wienerle ) and / or a piece of smoked bacon are served.

The term Knöpfle is not only the short, round spaetzle - actually it is cooked in steam for yeast dumpling used (also known as accurate Hefeknöpfle ). They will be happy to eat roast with dark sauces and are known especially in Heidenheim - there is even a statue of a " Knöpfleswäscherin ".

Schupfnudeln

Something frivolous also called " Buabaspitzla " noodles are another special feature of the Upper Swabia and Allgäu food. The elongated, tapered dumplings are made ​​of solid potato (about the same amount of wheat flour such as potatoes ) established shortly cooked in salt water and then fried golden brown in butter. These can also be served as a dessert, such as with cinnamon sugar or applesauce. In some regions, however, are preferred noodles from noodle dough. These mainly include Bavarian Swabia, Upper Swabia and the Allgäu region.

Under the noodles sauerkraut and a little bacon is often mixed everything together then fried in a pan. Krautschupfnudeln are a popular snack on wine festivals, carnival, carnivals, or the traditional fair.

Pancake

"Pancake " or " pancake " are thin, deep-fried in oil pancakes. Cut into strips to serve as a soup (see: Flädlessupp ). However, they are also eaten as a whole, with savory toppings or for dessert with cinnamon and sugar.

A variant is called " Kratzete " or ( in the Hohenlohe ) "Step pearl ", a kind of Swabian rubbish. There are slightly thicker pancakes that are still torn in the pan with the spatula into small pieces. Unlike the Austrian pancake Kratzete are not only eaten as dessert, but for example also as a traditional accompaniment to asparagus.

Soups and Stews

Also some meaty soups and stews are at the core of Swabian food culture. In the catering mostly ahead enough, they do at home is like (and often ) the actual main dish, is this enough bread. The preference for soups has the Swabians introduced the nickname Subbaschwôb.

Gaisburger march

The best known of Gaisburger march, also Böckinger shout or Potato Wedges and spaetzle is called a strong stew with cubed beef, boiled potatoes and spaetzle. That certain something to make from the golden brown in butter fried onions, which are scattered over the soup. The fortifying stew was offered in the 19th century in Gaisburg ( a present-day district of Stuttgart ) hungry soldiers. According to tradition, enjoyed the stew so popular that even long distances had to be accepted by remote stationed soldiers to enjoy it. The space required to march to Gaisburg still reflects on behalf of the court.

Flädlesuppe

Thin pancakes (see: pancakes ) are cut into narrow strips. As they soften quickly, they should be collected just before serving, in a clear broth. Flädlesuppe is also in the neighboring regions known ( for example, in Austria as a pancake soup ).

Meat and fish specialties

Your not always shaped by today's prosperity story is owed to the fact that in the kitchen Württemberg comparatively little meat was eaten. Besides lamb roast and here traditionally gereichten with spaetzle Zwiebelrostbraten there are still a large number of regional specialties.

Big, but not undivided popular are the acids tripe that one. Usually finished cleaned as "white tripe " and watered often can even buy pre-cooked In Swabia the tripe cut into strips, cooked in a roux and acidified by the addition of vinegar or wine.

As in other regions of southern Germany are also found in the Swabian acid kidney (called " acid Nierle " ) and acid liver, sliced ​​, fried and ready to be cooked in a sauce to be served with noodles or fried potatoes and green salad.

When Swabian sausage salad black sausage and sausage or liver cheese are cut into narrow strips. It is served with finely chopped onion rings or diced onions, pickles and chives and a vinegar -oil vinaigrette. For this bread will be served.

As a kind of tree frog stuffed cabbage is called, consists of a salt, pepper and nutmeg spiced and wrapped in spinach leaves mass of sausage meat and ground stale buns. Tree frogs are fried in a pan or in the oven.

Each day, the Lake Constance Fischer from country to fish from the clean waters of the " Swabian Sea " fresh whitefish. In 2004 alone came to more than 800 tons - the trout fishing is very popular on land. The bright, solid meat tastes best when fried in butter, but can also be steamed or smoked.

Other dishes

The so-called Filderkraut is a special sauerkraut, but which is not made of ordinary white cabbage, but from the Fildern near Stuttgart grown, feinrippigeren cabbage.

For the Swabian potato salad waxy salad potatoes are cooked, then ( still hot ) peeled, cut into thin slices and added finely diced onions. The potato salad is left covered with a marinade of warm broth, vinegar and oil and pull well. He has the right amount of marinade when the potato salad chatters on stirring, so smacks something. Alternatively, it is said that he must be "in the middle right between furztrocken and soichnaß ". Mayonnaise, bacon or pickles are out of place here, the salad is instead often garnished with chives and seasoned with mustard. When adding vegetables is still the finely chopped cucumber conceivable. Otherwise, there are probably as many recipe variations for Swabian potato salad as there are Swabian mothers, and all differ in minute details. So choosing the right type of potato, the cooling degree can be the same before they peeled or further additions are added, the thickness of the potato slices and the way they are cut, the amount and sequence of adding the liquid ingredients ( broth, vinegar, oil ), the amount and type of spices are varied. Through many years of stamping most Swabians are convinced of her mother's salad was the best and only true, unless they belonged to the rare specimens that have gotten this exact standard court with the neighbor or relative delicious as served by the mother. According to oral tradition, and cookbooks, it is not right that a marinade is poured over the potatoes, but that in a fixed order and quantity (which of course varies according to family tradition ) broth, vinegar, and finally oil was placed over the potatoes.

Desserts

As Ofenschlupfer a kind of casserole is called, which consists übergossenem from slices cut, alternately layered with apple slices and raisins and almonds in an oven-proof dish, with a cream - egg mixture (alloy ) and seasoned with sugar, vanilla and cinnamon stale white bread.

Kirschenplotzer, also known as cherry- Michel, is a casserole of old rolls that are processed together with butter, milk, egg and sugar to a dough mixture. Among fresh or sour cherries are lifted.

Pfitzauf is an airy sponge cake, a kind of souffle, traditionally baked in special Pfitzauf forms of earthenware and is served with apple sauce or vanilla sauce. Less common are spicy variants, for example, with cheese and bacon.

Allgäu Nonnenfürzle are deep-fried in hot fat, airy donuts from dough, which are traditionally eaten during the carnival period. They are simply served as a dessert with powdered sugar or with cherries or vanilla sauce.

Apple fritters hot beignets, which are made ​​from apples and served with vanilla sauce.

Baked goods

Bread and pastries

Characteristic of the Swabian baking world, although with larger bakery chains in the fall, is a diverse selection of different local Brotvarietäten. The precise design of widely occurring baked goods often divided into more, no more unspecified subspecies. In any bakery, however, pretzels find ( pretzels, wake and rods ) and brioche, which are among the most traditional Swabian pastries.

The Swabian soul (or Briegel ) is a baguette -like white bread made ​​from spelled, which dates from the Upper Swabian. The relatively thin liquid batter made ​​from spelled flour, yeast, water and salt is shaped by hand into an oblong bread, sprinkled with caraway and coarse salt and baked golden brown. Crispy on the outside, the soul is the inside soft and airy. Thanks to the high gluten content of spelled flour, it remains damp inside.

The Briegel is based in East Württemberg and similar appearance by region of a soul or a larger wake, the common characteristic of the heavy, thick consistency, usually also the even juicier consistency than the soul. He belongs to the reticulated breads such as various varieties, wetted loaves ( Remember the nets ), wetted or Awakening ( Remember the nets ( with caraway seeds ), water Awakening (without caraway) ). Similarly, even though not wetted, the Knauzen from the Wendlinger area.

The Reutlinger Dreikönigsmutschel is a star-shaped, mature crumpet with eight points and a round elevation in the center around which usually a woven wreath is laid. The Mutschel is based in Reutlingen Area, where for centuries celebrated on the Thursday after the Epiphany " Mutscheltag " - it will diced and celebrated around the Mutschel.

Spicy cake

The Swabian cream pie is a thin, with sour cream ( " cream " ), onions or leeks and bacon occupied Hefefladen, similar to the Alsatian tarte flambe. The deposit varies, however - so add some egg or cumin. At least in the Heilbronn area is also popular variant as " Peter Ling cake " in which the lining of parsley is .. Even the name is different from place to place: To Stuttgart is called the cream pie " Deie ", on the Alb " Dennetle ", in Upper Swabia " Dinnette " in the Hohenlohe " Blooz " in Albvorland " Bätscher ".

The classic season for the Swabian Onion, a manufactured with caraway and bacon in a round springform pan and the quiche lorraine related cream pie, is in late summer / autumn. These Süßmost or (generally red ) New wine is drunk.

Sweet Cakes

When widespread Träubleskuchen is filled and covered with a topping of whipped egg whites to a cake of shortcrust pastry, the front of the jaws with a mass of red currants ( " Träuble " ) and egg whites.