Cuisine in the Ore Mountains was dominated for centuries by the changing economic circumstances of the mining, handicraft and forestry industries, as well as the fortunes of home-based crafts. This is reflected, on the one hand, in the simplicity of cooking ingredients, the art of improvisation and creativity of the Ore Mountain housewife, and, on the other hand, in the very rich cuisine of the manor houses. For example, the lords of , who had the closest relations with the court at

Dresden Dresden (, ; Upper Saxon: ''Dräsdn''; wen, label= Upper Sorbian, Drježdźany) is the capital city of the German state of Saxony and its second most populous city, after Leipzig. It is the 12th most populous city of Germany, the fourth ...

, demonstrated their prosperity at the dining table. They also benefited from long-distance trade, thanks to the strategic location of their strongholds in Sayda and Purschenstein, which were situated on the so-called

Salt Road A salt road (also known as a salt route, salt way, saltway, or salt trading route) refers to any of the prehistoric and historical trade routes by which essential salt was transported to regions that lacked it. From the Bronze Age (in the 2nd m ...

. Thus they were able to enjoy the exotic spices and culinary expertise that arrived in coaches and from which their kitchens also benefited.

History

From the 12th century, with every '' berggeschrey'' ( silver rush), the Ore Mountains experienced a fresh wave of immigrants. As a result, the cuisine of the region was subject to many influences from the lands in which the settlers originated. The 18th century, in particular, has left its mark on the dishes that are typical of the region today. When, in 1771–72, a period of great starvation arose for the last time in the mountains, the growing of potatoes was encouraged, even by the church in their so-called "tuber sermons" (''Knollenpredigten''). The potato plant thrived on the poor soils and harsh climate of the mountains and became the preferred food of the Ore Mountains. A variety of cooking methods was developed that still characterize today's traditional cuisine.

Typical dishes

Traditionally very common are various forms of potato pancake (''Kartoffelpuffer'') which may be served as sweet or savoury main courses as well as an accompaniment to meat. These especially include: * '' Fratzen'' * '' Klitscher'' * '' Buttermilchgetzen'' * '' Heidelbeergetzen'' Fritters made of potato are also common, the best-known is the so-called '' Rauchemaad''. At Christmas, which is especially richly celebrated in the Ore Mountains, many households still make '' Neinerlaa''. The ingredients vary from region to region, sometimes even from village to village. In any case, on Christmas Eve nine elements are served, for example,

bratwurst Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is o ...

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferm ...

and

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest pro ...

s, each element supposedly having a special significance for the coming year. For example, dumplings stand for wealth and celery for fertility

Literature

* Uwe Schirmer: ''Ernährung im Erzgebirge im 15. und 16. Jahrhundert. Produktion, Handel und Verbrauch.'' In: Rainer Aurig, Steffen Herzog, Simone Lässig (ed.): ''Landesgeschichte in Sachsen. Tradition und Innovation'' (Studien zur Regionalgeschichte 10), Bielefeld, 1997, pp. 129–144 * Helmut Bräuer: ''Reflexionen über den Hunger im Erzgebirge um 1700''. In: Manfred Hettling (ed.): ''Figuren und Strukturen: historische Essays für Hartmut Zwahr zum 65. Geburtstag'', München: Saur, pp. 225–239 * Gotthard B. Schicker: ''Gutguschn - Das erste Kochbuch aus dem Erzgebirge.'' Annaberg-Buchholz, Verlag Erzgebirgs-Rundschau, 1991, (4th ed., 2005) * Ingeborg Delling: ''Holundersuppe und saure Schwamme: das kleine Kochbuch der Erzgebirger und Vogtländer.'' Chemnitzer Verlag, 1997 * Erzgebirgs-Verlag Häckel (pub.): ''Dr' arzgebirgsche Kochtopp – Alte Kochrezepte aus dem Erzgebirge.'' Oberwiesenthal, 2005 * Roswitha Richter: ''Dr' arzgebirgsche Kochtopp 2: wieder entdeckt und aufbereitet.'' Erzgebirgs-Verlag Häckel, Oberwiesenthal, 2005 * Ehrhardt Heinold: ''Ardäppelsupp und Zwiebelquark: die schönsten Rezepte aus dem Erzgebirge.'' Husum: Husum, 2006 * Ingeborg Delling: ''Grüne Kließ und Schwammebrüh: Kleines Kochbuch der Erzgebirger und Vogtländer.'' Chemnitzer Verlag, 2007 * Ehrhardt Heinold: ''Neunerlei und Gänsebraten: eine literarisch-kulinarische Reise ins Erzgebirge; mit einem erzgebirgischen Küchen-ABC.'' Husum: Verlag der Nation, 2009 {{ISBN, 978-3-373-00531-5

External links

Description of selected Ore Mountain dishes at www.echt-erzgebirge.de

Herb dishes from the Ore Mountains

Description of Ore Mountain cuisine at www.alte-salzstrasse.de
Ore Mountains Cuisine of Ore Mountains Ore Mountain cuisine Cuisine of Ore Mountains Cuisine of Ore Mountains