Hessian Dishes
Contents
FRANZOESISCH SUPP / QUER DURCH DE GARTE
=======================================
[These are no typing mistakes, it's just a German dialect!]
(Roughly translated: French Soup / Through the Garden)
Ingredients:
------------
1.5 l beef broth or water
1 kohlrabi (turnip-cabbage), peeled and diced
4 carrots, peeled and diced
1/2 celery, peeled and diced
1 leek, diced
1/2 cauliflower
350g fresh, green beans (broken in pieces)
2 tomatoes, skinned and diced
80g onions, diced
80g dried meat, diced
50g lard
parsley, salt, freshly ground pepper
Instructions:
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Melt lard in a large pan, add the dried meat and cook until the meat is
glassy. Add diced onions and steam for a while. Add the prepared
vegetables except the tomatoes and pour 1.5 l beef broth or water over
it. Boil at low heat.
When everything is done, add the tomatoes, season with salt and pepper
and garnish with parsley.
You can add boiled meat that is cut in small pieces. In some areas the
soup is served together with freshly made waffles.
FRASS
=====
[Note: this German expression is a rather rude one...]
(Food)
Ingredients:
------------
1-1.5 kg white cabbage
2-3 French rolls
1/4 l milk
250g minced meat
2-3 large onions
a little amount of bacon
Instructions:
-------------
Chop white cabbage coarsely, boil shortly in salt water and pour into a
sieve. Cut the French rolls in small pieces and soak in milk.
Mix thoroughly minced meat, cut bacon, finely minced onions, soaked
rolls and cabbage. If necessary, add a bit of the water in which the
cabbage was boiled.
Put the mixture in a soufflé form, sprinkle some flour and butter
flakes over it. Bake for 1 - 1.5 hours in the oven.
GEROESTETE GRIESSSUPPE
======================
(Roasted Groats Soup)
Ingredients:
------------
3-4 tbsp groats (or semolina, or farina)
1 tbsp butter
1 1/2 l beef broth
1 egg
salt, parsley
Instructions:
-------------
Roast the groats in the butter until they are of light yellowish color.
Pour the beef broth over the groats and leave for 15 minutes. Season
with salt to taste, stir in the egg and garnish with minced parsley.
Sometimes roasted, diced white bread is served with the soup.
HESSISCHE BOUILLON
==================
(Hessian Bouillon)
Ingredients:
------------
1 l beef broth
2 eggs
20g melted butter
2 tbsp flour
salt, nutmeg, parsley to taste
Mix thoroughly eggs, melted butter and flour. Then pour the mixture into
the boiling broth. Season with salt and nutmeg, and garnish with parsley.
HESSISCHE SCHMAND- ODER SPECKSAUCE
==================================
[Note: Schmand is a local expression for sour cream.]
(Hessian Sour Cream or Bacon Sauce)
Ingredients:
------------
150g smoked bacon
2 medium onions
3/8 l sour cream
Instructions:
-------------
Pour cream in a shallow pan. Dice bacon and onions, roast golden brown
and pour over the cream. This is served with boiled potatoes with or
without their skins.
LUMPEN UND FLEEH
================
(Rags and Fleas)
Ingredients:
------------
1 head white cabbage
pork or mutton without bones
lots of cumin
salt, pepper to taste
Put the ingredients together in a pan and cook a hearty stew.
The name of the dish comes from the fact that the cumin seeds jump like
fleas in the pan when the stew is cooked.
It is said that a local patriot from Kassel (where the dish originated)
has mentioned the suspicion, that some Irish people brought it to
Ireland and made it famous as Irish Stew.
RIWWEL-SUPPE
============
[note: Riwwel is a dialect expression for Streusel, which are fine crumbs]
(Streusel Soup)
Ingredients:
------------
1 l milk
100g flour
1-2 eggs
salt
Instructions:
-------------
Knead eggs, flour and salt to crumbs. Put them in the boiling milk and
cook for about 10 minutes. Season to taste. The soup is served with
boiled potatoes in their skins. (Be sure to peel them before you eat
them!) Riwwel-Suppe is a supper dish from the Odenwald.
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