von Tessa Mellinger
20 September 2019
COOKING ROOM
Törggelen in the Ropferstub'm: Barley Soup & Chestnuts
Autumn time is Törggelen time! A cozy evening in good company, along with good wine and delicious food: that is Törggelen. A good barley soup and roasted chestnuts must not be missing. That's why we have the recipe and more preparation tips for all Törggelen fans – and those who want to become one.
Törggelen in Autumn
Many may not know much about the somewhat cumbersome term Törggelen. This old farmer's tradition originally comes from (South) Tyrol and is still practiced today. In some places, it is humorously said: Törggelen time is the fifth season. Traditionally, during Törggelen, the "nuie" (new) and "siaße" (sweet) wine is tasted. Regional specialties are served alongside: dumplings, Schlutzkrapfen, chestnuts, and barley soup, among others, are on the menu. Not only is food (and drink) consumed until one’s belly hurts, but just as much laughter and joy are shared.
Törggelen in the Ropferstub'm
In our region, you can also enjoy excellent Törggelen. Specifically at the Landgasthof Ropferstub’m. That’s why I paid a visit to the friendly "Wirtsleit" of the Ropferstub’m and got the best Törggelen tips. For everyone who wants to experience authentic Törggelen – and for those who want to try cooking it at home.
Upon arrival at the Ropferstub’m, the first path leads directly to the sun terrace, which naturally attracts every visitor. From there, one enjoys a unique view over the entire Inn Valley. The next path is equally beautiful: inside the rustic parlor, you immediately feel comfortable and at home. A warm oven, candles, lots of wood, and well-set tables: every detail here is just right! And a glance at the menu reveals that the next few hours can only be a delight: barley soup, Tyrolean Tris with various dumplings, suckling pig, Schlutzkrapfen, and several other delicacies. Hmmm! The recipe for the first dish – the barley soup – is coming up next. Stomach rumbling and hunger included!
Törggelen Recipes: Barley Soup and Chestnuts
A classic in autumn and the favorite dish of many Tyroleans: Barley soup. The traditional dish is particularly perfect on cold days and is easy to prepare. Here is the recipe to try it out.
Barley Soup and Chestnuts
Recipe: Tyrolean Barley Soup
Ingredients (for 4 servings):
- 150g pearl barley (hulled barley)
- 150g Tyrolean bacon
- 150g smoked meat ("Kassler"), diced
- 1 onion
- 1 carrot
- 1500ml meat broth
- 1 bay leaf
- 1 pinch of marjoram (dried)
- 2 tablespoons of parsley (freshly chopped)
- 3 tablespoons of oil
- Salt
- Pepper (freshly ground)
- 3 tablespoons of apple cider vinegar
Preparation:
For the Tyrolean barley soup, peel and finely chop the onion. Then sauté in hot oil. Mix in the pearl barley and bacon and sauté a bit more. Pour in the broth, add the bay leaf and marjoram, and let simmer gently for about 30 minutes. Peel the carrot and cut it into small cubes. Add to the soup.
Next, also dice the smoked meat and add it to the soup. Cook on low heat for a few more minutes, until the carrots are al dente. Tip from the kitchen: If the soup gets too thick, stretch it with a splash of water. Let the soup simmer and stir occasionally. Finally, season with salt, pepper, and vinegar. Lastly, wash the parsley, chop it finely, and sprinkle it over the soup. And it's ready to enjoy: the perfect Tyrolean barley soup!
Hmmm - enjoy your meal!
Sweet Chestnuts: Tips for Perfect Preparation
Preparing chestnuts is not quite easy: they tend to hide in their shells and are difficult to peel. But with these tricks from Ropferstub’m, it will definitely work:
When it comes to chestnuts, as with all things, quality comes before quantity! The chestnuts should be stored dry and in a breathable manner to prevent mold. Check chestnuts for mold before preparation. First, the chestnuts need to be scored crosswise before frying or roasting. A small knife or a special chestnut cutter is suitable for this. Then soak the chestnuts in cold water so they peel off easily from the shell later. Now they can either go into the oven or the chestnut pan. Preparation in the oven: Roast on a perforated tray for about 15 minutes at 200 degrees, stirring occasionally. Preparation in the chestnut pan: Roast the chestnuts in the pan over an open fire, making sure to stir well from time to time. One more tip: After frying or roasting, wrap the chestnuts in a damp kitchen towel. Finally, it's time to serve and enjoy!
Horse Chestnuts
In autumn, starting in September, you can enjoy Törggelen at the Ropferstub’m country inn. Reservations for this popular tradition can be made online, and vegetarians will also be blissfully happy.
The Ropferstub’m is located between Mösern and Buchen and has a long history as an inn. The sun terrace with a view over the Inn Valley and the cozy parlor are particularly beautiful. The restaurant's kitchen scores with traditional dishes and fresh cakes. Additionally, you can enjoy a brunch, grill evenings, dance nights, fondue, and much more. Besides the restaurant, the Ropferstub’m also offers accommodations in the midst of nature.
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