von Tessa Mellinger
September 20, 2019
COOKING
Törggelen in the Ropferstub'm: Gerstlsuppe & chestnuts
Autumn time is Törggelen time! A cozy evening in convivial company, accompanied by good wine and delicious food: That is Törggelen. A good Gerstlsuppe and roasted chestnuts may not be missing in any case. Therefore, we have the recipe and other preparation tips for all Törggelen fans - and those who still want to be.
Törggelen in autumn
Some will not be able to do much with the somewhat unwieldy term Törggelen. The old peasant custom originally comes from (South) Tyrol and is still lived today. Some places say with a wink: Törggelen time is the fifth season. Traditionally, the "nuie" (new) and "siaße" (sweet) wine is tasted during Törggelen. Regional specialties are served with it: Dumplings, Schlutzkrapfen, chestnuts and Gerstlsuppe are among the items on the menu. It is not only eaten (and drunk) until the stomach hurts - there is just as much and hearty laughter.
Törggelen in the Ropferstub'm
Also in our region you can enjoy excellent Törggelen. Namely in the country inn Ropferstub'm. That's why I paid a visit to the cordial "Wirtsleit" of the Ropferstub'm and got the best Törggelen tips. For all those who want to experience an original Törggelen - and those who want to recreate it themselves at home.
Arrived at the Ropferstub'm, the first path leads directly to the sun terrace, because it literally attracts every visitor. From there you can enjoy a unique view over the entire Inn valley. The next way is not less beautiful: inside in the rustic parlor you feel immediately comfortable and secure. A warm stove, candles, lots of wood and richly decorated tables: here every detail is just right! And a look at the menu reveals that the next few hours can only be enjoyable: Gerstlsuppe, Tiroler Tris with various dumplings, suckling pig, Schlutzkrapfen and a few more delicacies. Hmmm! The recipe for the former - the Gerstlupppe - is now available in sequence. Maggengurren and ravenous appetite included!
Törggelen recipes: Gerstlsuppe and chestnuts
A classic in autumn and the favorite dish of many Tyroleans: Gerstlsuppe. The traditional dish is perfect especially on cold days and the preparation is easy. Here is the recipe for you to try.
Gerstlsuppe and chestnuts
Recipe: Tyrolean Gerstl soup
Ingredients (for 4 servings):
- 150gr pearl barley (rolled barley)
- 150gr Tyrolean bacon
- 150gr smoked meat ("Kassler"), cut into cubes
- 1 onion
- 1 carrot
- 1500ml meat soup
- 1 bay leaf
- 1 pinch marjoram (dried)
- 2 tablespoons parsley (freshly chopped)
- 3 tablespoons oil
- Salt
- Pepper (freshly ground)
- 3 tablespoons apple cider vinegar
Preparation:
For the Tyrolean Gerstl soup, peel and chop the onion. Then sauté in hot oil. Mix in the pearl barley and bacon and fry a little. Pour in soup, add bay leaf and marjoram and cook gently for about 30 minutes. Peel carrot and cut into small cubes. Add to the soup. Then dice the smoked meat as well and add it to the soup. Cook on low heat for a few more minutes until the carrots are firm to the bite. Tip from the kitchen: If the soup becomes too thick, stretch it with a sip of water. Let soup simmer, stirring frequently. Then season to taste with salt, pepper and vinegar. Finally, wash and finely chop the parsley and sprinkle over the soup. And it is ready to enjoy: The perfect Tyrolean Gerstl soup!
Hmmm - bon appétit!
Esskastanien: Tipps für die perfekte Zubereitung
The preparation of chestnuts is not so easy: they like to hide in the shell and are difficult to loosen. But with these tricks from the Ropferstub'm it certainly works:
With chestnuts, as with all things, quality goes before quantity! Chestnuts are stored in a dry and air-permeable place to prevent mold. Check chestnuts for mold before preparing them. First, make crosswise incisions in the chestnuts before roasting or frying. A small knife or a special chestnut scorer is suitable for this purpose. Then soak the chestnuts in cold water so that they can be easily removed from their shells later. Now they go either in the oven or in the chestnut pan. Preparation in the oven: Roast on a perforated baking tray for about 15 minutes at 200 degrees, mixing them regularly. Preparation in the chestnut pan: Roast the chestnuts in a pan over an open fire, mixing them again and again. Another tip: After roasting, wrap the chestnuts in a damp kitchen towel. Finally, it's time to serve and enjoy!
Translated with www.DeepL.com/Translator (free version)
In autumn you can enjoy Törggelen at the Ropferstub'm country inn from September. The places for the popular tradition can be reserved online and also vegetarians will be happy with pleasure.
The Ropferstub'm is located between Mösern and Buchen and has a long history as an inn. Especially beautiful is the sun terrace with a view over the Inn valley and the cozy parlor. The restaurant's cuisine scores with traditional dishes and fresh cakes. In addition, you can also enjoy a brunch, barbecue evenings, dance evenings, fondue and much more. Besides the restaurant, the Ropferstub'm also offers accommodation in the middle of nature.
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