Krupnik (soup)

As barley soup refers soups and stews on the basis of barley and barley.

History

Barley is one of the oldest cultivated by mankind. The grains are relatively resistant and also long periods without refrigeration. That made barley or pearl barley, especially in the maritime and military enterprises in ancient times an important part of the diet. Until the 19th century remained soup and porridge made from barley, grains and legumes part of the diet on ocean-going ships. The Hamburg sailor order of 1854 made a 3 /4 pound of flour or flour to saturation per day.

Variants

• French barley soup (cream d' orge ). For these barley gruel of barley is cooked in a Kalbsvelouté happens and finished with cream.

• Westphalian barley soup (cream d' orge à la westphalienne ). For these barley gruel of barley is cooked in ham broth. Then the soup is bound with cream. Before serving, cooked cubes of ham, carrots, celery and potatoes are added.

• When barley is called a simple one-pot classic dishes, blanched at the barley and then cooked. These regional differences in broths and other ingredients such as vegetables, potatoes, meat and sausage are added.

• Grisons barley soup. For this clear soup to cook pearl barley ( Swiss for barley ) in broth, then you are cubes of dried beef, ham and vegetables added.

• Ulmer Gerstl soup is an Austrian specialty. But one binds beef soup with an alloy of eggs and cream. Then add cooked pearl barley.

• Ritschert is a pearl barley stew, which is spread throughout the eastern Alps of Bavaria to the Carniola. Main ingredients are legumes, dried meat and potatoes. The formative spice is chervil.

Documents

• Hering's Dictionary of cuisine. Fachbuchverlag pan mountain, Haan - Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
• Erhard Gorys: The new kitchen lexicon. dtv, Munich 1994-2002, ISBN 3-423-36245-6