COLLECTION: Hessian Dishes

From: (Micaela Pantke)

Date: Thu, 5 Aug 93 09:50:21 +0200



Here are some German recipes from the Hessian area (Hessen being one of
the federal states of Germany.).  I found those dishes on some sheets
that were used as separators when a copy shop returned my printing order
for a science fiction fanzine I'm publishing. 

I think they shouldn't be ignored and cast away, so I translated them.
But beware, I never tried one of them, as I do not like the German
cuisine at all. (I'm a fan of Chinese, Italian and Indian cooking!)
But as far as I noticed those recipes should be novelties on the net. 

Unfortunately they lacked the cooking temperatures, and sometimes exact
measurements, so you have to rely on feeling and how other dishes
similar to the ones mentioned are cooked.  I hope that doesn't spoil
your enthusiasm... 

[These are no typing mistakes, it's just a German dialect!]
(Roughly translated: French Soup / Through the Garden)

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     tomatos, skinned and diced
80g   onions, diced
80g   dried meat, diced
50g   lard
parsley, salt, freshly ground pepper

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 tomatos 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.

[Note: this German expression is a rather rude one...]

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

Chop white cabbage coarsly, 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 soufflee form, sprinkle some flour and butter
flakes over it. Bake for 1 - 1.5 hours in the oven. 

(Roasted Groats Soup)

3-4 tblsp   groats (or semolina, or farina)
1 tblsp     butter
1 1/2 l     beef broth
1           egg
salt, parsley

Roast the groats in the butter until they are of light yellowish colour.
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.

(Hessian Bouillon)

1 l      beef broth
2        eggs
20g      melted butter
2 tblsp  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.

[Note: Schmand is a local expression for sour cream.]
(Hessian Sour Cream or Bacon Sauce)

150g       smoked bacon
2 medium   onions
3/8 l      sour cream

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.

(Rags and Fleas)

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. 

[note: Riwwel is a dialect expression for Streusel, which are fine crumbs]
(Streusel Soup)  

1 l    milk
100g   flour
1-2    eggs

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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