German-Bohemian cookbook – Dr. med. Valentin Reitmajer 1997 – Goose liquor


Dr. Valentin Reitmajer,

with author's permission on the World Wide Web
through the Bukovina Society
of the Americas
, 14th February 2003.

Page in English

09/26/13 20:21:57 -0700,
Below is the introduction and some
selected examples from Dr. Ing. Valentin Reitmajers Cookbook of German Bohemia,
who left their home in the Bohemian Forest in 1838 and the village of Pojana Miculi
(Buchenhain) in southern beech country. The book contains more than 60
Recipes, a glossary that the German-Bohemian expressions into the High German
translated, a table of contents, 9 photographs and a map.

Reitmajer, Valentin. German-Bohemian cookbook: Original
Biodynamic recipes from the kitchen of my German-Bohemian
(Oberding: Reimo Verlag, 1997), 87
Pages. ISBN 3-9805810-1-2. (Order:
Reimo Verlag, Am Mitterfeld 3, 85445 Oberding, Fax 08122/4799714 or about


1. The history of German-Bohemian cuisine

The story of here
featured recipes that have been around for almost 200 years
Generation passed on orally, one can truly be considered adventurous

Dr. Valentin Reitmajer

My great-grandmother became one in 1832
tiny village in the Bohemian Forest, not far from Bayerisch Eisenstein in the Bavarian
Forest, as a child German-born forest workers, probably from the Upper Palatinate
immigrated, born. Since her parents in the Bohemian Forest probably saw no future and
certainly not blessed with goods, they took that in 1838
Offer of the Austrian imperial family, to whose empire Bohemia at that time
was grateful to emigrate to the BUKOWINA in present-day Romania.

The Bukovina was then and until 1918 the easternmost crown land
the huge, many nations spanning Danube Monarchy Austria – Hungary.
And this is exactly where the emperor promised to emigrate German-Bohemia
Land and livelihood .. So my grandmother's parents went along with me
They were transferred to other families and, packed with their belongings, moved on
1000 km on foot from Český Krumlov, today Cesky Krumlov, via Galicia
into the longed for new home.

On her, especially for the children arduous march,
My great-grandmother was just 6 years old when the settlers became one
accompanied and protected by the imperial escort. But when she was after months, more privation
When they arrived in Bukovina, the disappointment was great, because where they were
was to settle, was nothing but primeval forest! The emperor had called but had not kept his word. Because it
there was no return, my great-grandmother's parents and the others rolled
Settlers up their sleeves and cleared the forest, initially built makeshift
Cabins, later real wooden houses as they would from home, the
Bohemian Forest, were used and operated small farms. Otherwise
They did almost everything at home in Bohemia. The way to build, to sing, to
speak and of course to cook.

Over time, a real, German-Bohemian originated
Village – they called it Pojana Micului, in German Buchenhain – with
Church and school. And the 38 founder families were within 100 years to a village community of about 2000 souls

However, the Bohemian homeland never became in all these years
forgotten and by the fireside in the evening when women and girls sat on the spinning wheel and the men sat in wooden clogs and other objects
carved, a lot was told about it. The boys learned from their fathers the field and
Forest work, the girls from their mothers the kitchen and housework, as well
they took it over again from their parents. That way it was whole
of course, that the daughters – including my great-grandmother, grandmother and mother –
the way to cook took over from their mothers and passed them back to their daughters without
ever prescriptions had to be written down.

For, as in the language and other traditions, they respected
German-Bohemians very carefully on their tradition, although they or just because
they lived in Bukovina in a multi-ethnic state, surrounded by Romanians,
Russians, Czechs, Hungarians, Hutsuls and Jews, who also paid attention to their tradition. All in all, however, all ethnic groups lived – basically
exemplary for today's Europe – quite peacefully next to each other and
together. Yes, sometimes they took over one or the other,
as the recipes show in part.

The first settler houses in Pojana Micului (Buchenhain) in Bukovina "width =" 540 "height =" 387

After about 100 years, however, everything was over. During the Second World War, in the winter of 1940, the
Dörfler half voluntarily, half forced by the National Socialists in the context
the action "Resettlement South-Buchland" – better known under the slogan "Home
into the Reich "- evacuated to the German Reich.

They first landed in a warehouse in the Austrian
Styria and were then in Poland for a short time as so-called
They settled at the end of the war
Horse-drawn carts in front of the approaching Russian front to Germany, where
most in Lower Bavaria, but also in other landscapes of Germany after a hardship-time new
Home found.

Their village had ceased to exist since it was abandoned by the
German army was burned down before the approaching Russians. Only years
later it was partly rebuilt by Romanians, but had no more
Appearance and structure of the past. Today, most of them are old or already dead.
Her way of speaking, singing, but especially cooking, gets on with it
Forgotten death of the last surviving settlers Buchenhain, because their children have become in the respective German
Conditions are inserted and as a rule so much assimilated that the
Kitchen of their ancestors has become foreign.

I too did it until not so long ago
Time discovered what a pity it was, if a whole cooking tradition
and eating culture completely forgotten

would – and how current this
Kitchen is actually at a time that is of over-refined cuisine for one, but
especially of unnatural, unhealthy and packaged industrial food
is flooded to the other.

Many people, especially the nutrition-conscious, want to
back today, with good reason, of course, and with biologically flawless
Nourish the diet. And that is exactly what the following recipes offer
German-Bohemian cuisine varied ideas and incentives.

That's why I tried to find out how mine
Ancestors, the German-Bohemians, probably cooked at the time of my great-grandmother and
have eaten. Partly, of course, I knew it from my childhood when
Mother still lived and cooked as well. The details have Mrs. Berta E I G N E
R from Julbach / Inn, who still feel at home with their 75 years
in Pojana Micului, cooking and telling me many secrets of her cooking.

The special of the
German-Bohemian cuisine

– without
artificial ingredients

That this kind of food is almost two centuries old,
I said already. Nevertheless, it is interesting and not without significance
to think about it and to see how one was then without a refrigerator, without
Freezer, without supermarket around the corner and without any artificial means
(Pollutants!) Nourished, food preserved and with simple means
fed varied. For there was of course in the village Pojana
Micului no butcher, no baker, no food and beverage shop
and also no greengrocers.

Each family cared for itself, without artificial ones
To know, let alone apply, fertilizers or preservatives. And the nearest town was about 30 km away, leading to
Foot or by horse was a considerable distance.

– simple, but
tasty and healthy

Since the settlers in Buchenhain were mostly poor rather than rich
and many children had – eight to ten were almost the rule – one saw one another
forced to cook as simply as possible, often almost spartan. That this is not at the expense of palatability,
Naturalness, but above all health went, the recipes show
offer extremely tasty and varied dishes.

Of course, all the foods were biologically flawless as they,
with only a few exceptions, made by hand and without artificial ingredients. Today you would do it
say biodynamic food production.

– original and original

"German-Bohemian cuisine! Oh, Bohemian cuisine! "May say some who hear this, I know, already:
"Knedlicky". "Bowidldatschgerl", "roast pork with sauerkraut"
and the "Musi" plays to it. Not even close! The kitchen presented here has it
Nothing or hardly anything to do.
It is neither what you call typical
German, nor what one understands by typical Bohemian cuisine. she is
something very original original, it is just the "German-Bohemian cuisine"!


German-Bohemian cuisine at its finest

Of course it was on
Working days, already obeying the hardship, "Schmal
Hans "Küchenmeister
among the villagers, which does not mean that the
Menu would not have been tasty and varied.

On holidays and holidays, such. As Christmas, Easter, Kirchweih, or at weddings and
Child baptisms, everything was applied, which gave house and yard.

Yield to the temptation of your "German-Bohemian feast!

The table is traditionally opened with a beef soup with homemade
Ribbon noodles ("Fleischsubbn
mid gschniedne Nuhln ": Recipe, p. 24), which serves as the main meal
compulsory fried meat ("Brodn's meat": Recipe, p. 26)
and / or roast geese, ducks, chickens
("Andn-, Gockl- Gansbrodn": Recipe, p. 29) with
Potato pancakes or
"/"Dotschn"Image: Recipe,
P. 52) or potato dumplings (p."Dreapflgnehl": Recipe, p. 54)

When salads come, depending on the season, cucumber salad ("Umurken": Recipe, p. 58),
Tomato salad ("Domadnsolod": Recipe, p. 58), Green Salad ("Greana Solod": Recipe, p. 59), coleslaw
("Graudsolod": Recipe, p. 57),
GesOmitted cucumbers, carrots, beans ("Gseiade Umurken, Riabala,
Scheula "
: Recipe, p. 71) or
Radish salad ("Radesolod": Recipe, p. 59)
the table.

Dessert will be
cooked dried carrots ("Driggade Zwäschbn": Recipe, p. 74), apple slices ("Epfl-schbaldln": Recipe, p. 74),
Baked apples ("Brodne Epfl": Recipe, p. 70) or
in summer
Berry Yogurt dish
("Bialagansch": Recipe, p. 74).

There are pastries, such. B. Pastries ("Scheula": Recipe, S.
75) or as a special treat poppy seed strudel ("Mohnschdruhl":
Recipe, p. 78).

A strong one
Schnapps completes the meal, to which on special holidays wine or beer,
otherwise Most was drunk.

but especially important part of such a feast are
also cabbage wrap
("Galuschde": Recipe, p. 34) and
ankle aspic
("Gschdonas": Recipe, p. 67), the
throughout the feast day, as it were
Snacks, which are available to feasting.

In the late afternoon – the feast will take hours – will
Coffee served only on these days and on Sundays.
The housewives serve the previously applied pastries, in particular
but the so-called " Waggal " (Hefezopf: Rezept, p. 76), that with fresh
Butter is a very special delicacy.

Have you already had an appetite?

Try it yourself and arrange a feast that is the table


German-Bohemian cuisine as an interesting alternative

Many people today, especially the
culinary interested, are the much-praised "Nouvelle Cuisine" or
also tired of the frequent meat dishes or looking for one
Hearty, rustic and at the same time healthy variety and alternative. In particular
these, but also all other readers will be happy to the following,
Often they also have meatless dishes, whether of their simplicity and
Naturalness amaze as well as by their palatability, originality and
Whitening wholesomeness.

Because the language of German-Bohemia and thus
the denomination of the dishes and ingredients as well as the, the recipes surrounding
Stories from the village life the whole thing really original and original
are, as far as it goes without phonetic spelling, the dishes and
Ingredients in the dialect of German-Bohemia, between Oberpfälzisch
and Austrian, respectively added or added. Of the
But for the sake of clarity, the High German equivalents will always be

Who does not like the villagers in Pojana Micului
(Buchenhain) own biological cultivation and animal welfare
Fortunately, it has to spread more and more to foods that are fortunate
resort to biodynamic suppliers and animal breeders.
Sometimes it can be a bit tedious to make one or the other yourself
or to get in the store, but, you'll see, it's worth it!

Try it!

Good Appetite!

Dr. Valentin Reitmajer


Ingredients for 4 persons:

2 red beets
3 potatoes
2 yellow turnips
1 onion
1 slice of celery
1 stick of leek
1 small box of cut beans
1 liter of water
1 tbsp butter
2 tablespoons flour
2 tablespoons of sour cream
2 tablespoons vinegar
1 lemon
1 bunch of parsley


Galbe Riabala
Sauana Schmäddn

Diced vegetables with chopped parsley and
      Boil the onion in water until soft. Brandy (recipe, p. 18)
      and stir in the soup, then with sour cream, vinegar, salt
      and pepper to taste spicy. It increases the taste, if you have the
      last quarter of an hour 4 thinly sliced ​​(untreated!) lemon slices


Borscht tastes especially good
"Mamalei" with pears; also "Mamaligga"
(possibly also cold, in slices
      cut) matches. These supplements create a complete

The borscht soup is
      probably a loan from the Romanian cuisine, but to a
      An integral part of the German-Bohemian menu was.

Ingredients for 4 persons:

250 g
Long grain rice
250g onions
250g mixed minced meat
250 g smoked meat; best smoked sausage
1 red pepper
Salt, pepper, fruit or wine vinegar
1 big cabbage head
1 liter of water
150 g sauerkraut


Gmohln's meat
Roude Babrika
Solz, Pfäffa, Esse

Gseiad's Graud

Wash the rice, onions, pepper and
      Dice the smoked and mix with minced meat. strongly
      salting and peppering. Brew the cabbage head with boiling water and
      carefully remove the individual leaves. In each case a heaping tablespoon
      Wrap mass in a herb leaf and place in a large pot whose
      Soil was previously covered with a layer of sauerkraut. If all
      Cabbage rolls are layered in the pot, it is mixed with water and 3
      Tablespoons of vinegar are stuffed so that the cabbage rolls are covered with water
      are. These are now weighted with a suitable plate and covered
      Cooked over medium heat for about 1 hour.


To "Galuschde"

Taste black bread or fresh rolls. "Galuschde"
can be reheated several times; warmed up they taste on

"Galuschde" were in a german-bohemian
      Kitchen almost constantly on the stove and were also liked as a snack
      eaten. On Christmas Eve, as well as on big feast days, "Galuschde" as a matter of course for the traditional celebration
      to. Some villagers also organized so-called "Galuschde parties",
      In the case of accordion music ("Harmanie-musi`), Singing and
      dance "Galuschde" eaten and a lot of caraway or grain schnapps

The Buchenhainer housewives used for wrapping
      of the "Galuschde" Leaves of leavened cabbage (Recipe, p. 72).
      To taste it "Galuschde" only really spicy. Unfortunately, get
      Do not use leavened cabbage heads unless you prepare them
      yourself too.


Ingredients for 4 persons:

1/2 liter of water
1 coffee cup corn grits
2 tbsp wheat grits




Add corn and wheat grits to the boiling water
      and salt. Simmer with constant stirring for about 1/4 hour
      (Caution: burns very fast!)

Fits too many dishes as a side dish (eg to all
      Meat dishes, too "Bialagansch" (Recipe, p. 74), but also too
      "Euaschmolz" (Recipe, p. 48)).


"Mamaligga" is a staple food, especially
      was eaten on weekdays to almost all dishes as a side dish. A
      especially delicious and original way is "Mamaligga" With "Gnoflwoika"
(Recipe, p. 38), "Schbeeggramala" (Recipe, p. 37) and "Euaschmolz"
(Recipe, p. 48).

Take a piece of "Mamaligga" in your hand and dunk
      alternating with the garlic sauce and the exuberant ones
      Bacon cubes. "Gschdegglde Miehl" (Recipe, p. 49) to spoon it
      a particularly refreshing delicacy.

One still has "Gseiade Umurken, Riabala or Scheula"
(Recipe, p. 71), so is the medieval one "Binge" Perfect!
      A sip of schnapps at the end completes the enjoyment!

Surely it is the "Mamaligga" one
      Bond from the Romanian kitchen.

Ingredients for 4 persons:

1 cucumber
3 tomatoes
Vinegar, oil, pepper, salt
2 tablespoons yogurt
1 onion


Esse, Ähl, Pfäffa, Solz

Gschdegglde Miehl

Peel the cucumber, cut into thin slices, pepper and salt
      and mix with yogurt and the finely diced onion. quartered
      Add tomatoes, season with vinegar and oil.
Of course, cucumbers and tomatoes can also be prepared separately


Goes well with everyone.

*** Suitable with all types of roasts.

Ingredients for 4 persons:

10 medium sized potatoes
4 tablespoons flour
2 eggs
6 tablespoons sweet cream
1 pinch of salt and pepper
4 tablespoons fat / butter


Soaßa Schmäddn
Solz and Pfäffa
Schmolz / Buhda

Rub the raw potatoes (do not water
      throw away!), with flour, eggs and sweet cream to a supple
      Stir the dough, season with salt and pepper.

The "Dotschala" become
      with a little butter (or other fat) in a pan in small portions
      (each 1 spoon dough) fried until crisp brown. Often
      turn so they do not burn! Of the "Dotschn"
becomes like a casserole in a grilled pork, which was previously plentiful
      greased, thin (about 1.5 cm thick) and distributed in the pipe at a
      Temperature of 250 degrees baked for about 30 minutes until a nice
      brown crust on the edges of the "Dotschens"
forms. "Dotschn" cut into pieces and on a plate
      Serve hot.


"Dotschala" and
fit any type of fried
      Meat with sauce. You can also go to applesauce or exuberant
      bacon ( "Schbeeggramala") to be eaten. For very fatty food
      is more suitable for the "Dotschn" : But it is ultimately
      A matter of taste!

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