Glossary S
Suppengrün is a German term which refers to a bunch of herbs and vegetables which is used as the basic ingredients for making or cooking soups and sometimes stews (Eintopf) in Germany. Suppengrün is mostly composed of bunch of Knollensellerie (Celery root), Mohren (Carrots) and Lauch/Porree (Leeks), but sometimes stalks of Petersilie (Parsley) are also added.
Deutsch: Träger / Español: Soporte / Português: Suporte / Français: Support / Italiano: Supporto
Support in the food context refers not to a standalone edible item, but rather to any component in a dish that serves as a base or structure for presenting, combining, or enhancing other ingredients. It plays a physical or functional role in holding, containing, or complementing key elements of a dish without necessarily being the focal flavor. In some cases, the support is edible and adds its own texture or mild taste; in others, it may be a tool or structure not consumed.
Surhaxen is a German word for "boiled knuckle". Surhaxen is also known as Schweinshaxe, Haxe, Stelze, Eisbein.
These days, pickled meat is regarded as a delicacy in Austria. Surhaxen which is also defined as pickled pigs’ trotters is one of the specialties of the Mostviertel, the cider-producing region of Lower Austria. Surhaxen is made from fresh pigs’ trotters which are re left to soak in brine for four (4) to six (6) weeks, at the end of which they are rubbed with garlic, roasted in the oven and served with a warm white cabbage salad (Sauerkraut ).