Achern peasant women reveal their favorite recipes

April 23 is beer day

Beer can be used in many ways. Achern peasant women share various beer recipes and give instructions on how to copy them.

Dessert: Ute Ross makes apple fritters in a beer batter.

Photo: Michaela Bross

Beer is not just for drinking. It can be used in different ways. If you want to enjoy beer in a different form than in a glass, you are welcome to try the following suggestions and recipes from the country women of the Achern region.

Sonja Doll suggests a beer rinse to strengthen hair. “Pour a bottle of beer on your head and hair, massage and, after a short exposure time, rinse with lukewarm water. Do not rinse with shampoo, otherwise the effect of the conditioner will be reduced “The smell of beer disappears immediately. Be careful with long hair, there may be problems combing it if the conditioner is not washed out well”, explains the book “Grandma’s Best Cure”.

Sandra Spitznagel knows a recipe for beer bread: “600 grams of flour, a sachet of baking powder, two teaspoons of salt and 500 milliliters of malted beer, 300 milliliters of cereal, roasted onions, diced ham or nuts, of your choice. Mix everything to form a smooth paste. Lightly butter a 3.5 liter casserole dish and pour the batter into it. Pour 50 milliliters of water over the bread dough. Close the casserole with the lid and bake the bread in the oven at 200 degrees top/bottom for about 50 minutes. For an extra crispy crust, remove the lid 15 minutes before the end of the cooking time.

Snow Egg Beer Soup

Jutta Weidlich reveals the recipe for beer soup with snow eggs: “Two sachets of vanilla sauce are mixed with 75 grams of sugar and three tablespoons of cold milk. Half a liter of milk and a pinch of cinnamon are heated. The mixed sauce powder is mixed in it and boiled again.

Add half a liter of light beer, lemon juice and two teaspoons of sugar. Heat until just before boiling and peel the beaten egg yolks with a tablespoon of water. Beat an egg white until stiff, cut into small balls and place them on the boiling soup.

Börgerle beer with sauce

Angelika Bruder knows the recipe for the Bierbörgerle from the rural women of the Ahrweiler district: “Two to three onions are peeled, diced and mixed with one kilogram of mixed minced meat, salt, pepper, nutmeg, one or two eggs, a little mustard and breadcrumbs. Small balls are formed from the mass and lived in boiling beef broth and simmered over low heat until they rise to the surface.

Next, 330 milliliters of beer are boiled with 500 milliliters of ketchup, four tablespoons of sugar, four tablespoons of vinegar, and two to three tablespoons of Worcestershire sauce. Stir in a light sauce thickener, then place the meatballs in the sauce and season to taste.

Apple fritters in beer batter

Apple fritters in beer batter are delicious, explains Uta Krübel: “Prepare a not too thin batter with 300 grams of wholemeal flour, three eggs, 200 milliliters of beer, a pinch of sea salt and a little cinnamon. Peel four apples, cut out the core and cut the apples into slices 1 cm thick. Heat the rapeseed oil in a high frying pan, dip a slice of apple in the beer batter, let it drain and fry in the hot rapeseed oil on both sides until thick. she is golden. Place the finished apple fritters on paper towels to degrease them. Mix raw cane sugar with cinnamon, arrange apple fritters on plates and serve sprinkled with cinnamon sugar.

If you prefer to drink beer, Elke Schindler’s beer bowl is the right choice: “Cut three peaches from the can and mix them with juice and three bottles of sparkling wine. Finally add three bottles of white beer and the punch is ready.

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