Törggelen at Ropferstub’m: Gerstlsuppe & Roasted Chestnuts
Autumn is the season for Törggelen! A relaxed and hearty get-together with friends and family, delicious wine and tasty food: That is Törggelen. And what should never be missing at a good Törggelen? A good “Gerstlsuppe” and roasted chestnuts! This is why we have got the recipe and great tips on how to prepare a proper Törggelen for all Törggelen fans – and those who want to become one.
Törggelen in autumn
Some of you might wonder: “Törggelen? What is that?”. It is an old tradition that derived in (South) Tyrol and is being lived up until today. In some places, people jokingly say: Törggelen-season is the fifth season of the year. Traditionally, the new and young wine is being tasted. Along with that, traditional delicacies are served: “Knödel” (dumplings), “Schlutzkrapfen” (a Tyrolean specialty), roasted chestnuts and “Gerstlsuppe” (a soup from grain barley, meat and vegetables) are only some of them. Törggelen does not only mean eating (and drinking) until the belly hurts – good and hearty laughs are also always guaranteed!
Törggelen at Ropferstub’m
Here in the Olympiaregion Seefeld you can enjoy a great Törggelen. The Landgasthof Ropferstub’m is just the right place for that. This is why I met the friendly owners and asked for tips on how to prepare a proper Törggelen. For all those who would love to experience a decent Törggelen – or all those, who would like to prepare one at home!
With its eccentric Tyrolean lounge, the sunny terrace that guarantees amazing views, and the friendly staff, the Ropferstub’m is just the perfect place to go for a Törggelen. The cosy restaurant makes you feel welcome and the views over the Inntal valley swipe you away. A warm oven, candles, the wooden furniture, and neatly decorated tables: Every detail is perfect. A view on the menu makes your mouth water: Tyrolean “Tris” with three different dumplings, suckling pig, sweet “Schlutzkrapfen” and many more traditional delicacies – Hmmm! ????
Tips for a proper Törggelen: Gerstlsuppe and roasted chestnuts
It is my all-time favourite dish: Gerstlsuppe. This traditional Tyrolean soup is the perfect comfort food on cold autumn and winter days. Not only a Gerstlsuppe is a must for Törggelen – sweet chestnuts should not be missing, either! But preparing these at home is not always easy. This is why the Ropferstub’m gives us the best tips for the best sweet chestnuts.
Ingredients (for 4 portions):
- 150 g pearl barley
- 150 g bacon
- 150 g smoked meat
- 1 onion
- 1 carrot
- 1500 ml beef soup
- 1 bay leaf
- 1 pinch of marjoram (dried)
- 2 tablespoons of parsley (fresh)
- 3 tablespoons of oil
- 3 tablespoons of apple vinegar
To prepare the Tyrolean Gerstlsuppe, peel and dice the onion. Lightly sauté it in oil. Add the grains of pearl barley and the bacon and roast. Then pour on soup, add a bay leaf and marjoram and let it boil for 30 minutes. Peel the carrot and cut it into pieces, then add it to the soup. Also cut the smoked meat into dices and add it to the soup. Let it cook on low heat for a couple of minutes. Tip from the kitchen: If the soup is too thick, simply add some water. Let the soup boil and stir it from time to time. Then season it with salt, pepper and vinegar. Lastly, wash the parsley, cut it and sprinkle over the soup. This was the last step: The perfect Tyrolean Gerstlsuppe is now prepared. Hmmm – enjoy!
Roasted chestnuts: Tips for the perfect preparation
Preparing roasted chestnuts can be tricky: The chestnuts love to hide in their shell and peeling them can be hard work. With these tricks and tips from the Ropferstub’m, you can be sure to prepare some delicious chestnuts:
With chestnuts, it is the same motto as always: Quality goes over quantity! Store the chestnuts in a dry place open to the air to prevent them from going mouldy. Examine the chestnuts before preparing. First of all, slice either a horizontal slash or a large X along the flat side. Either use a sharp pointed knife or a chestnut knife. Then soak the chestnuts in cold water: This will help you to peel them from their skin easily. Now, you can prepare the chestnuts either in the oven or in a chestnut roaster. Preparation in the oven: Bake the chestnuts whole on a baking tray for 15 minutes on 200 °C (400 °F), stirring occasionally. Preparation with the chestnut roaster: Roast the chestnuts in the roasting pan over the fire, stirring occasionally. A special trick: Put the chestnuts into a damp kitchen cloth. Now you can serve and enjoy the roasted chestnuts!
In autumn you can do “Törggelen” in the Ropferstub’m. The Törggelen starts in September and you can make a reservation online.
The Ropferstub’m is situated between Mösern and Buchen and has a long history as an inn. The sun terrace with a view over the Inntal valley and the cosy parlour are particularly beautiful. The cuisine of the restaurant scores with traditional dishes and delicious cakes. You can also enjoy a brunch, grill evenings, Tyrolean dance evenings, fondue and much more. In addition to the restaurant, the Ropferstub’m also offers accommodation in the middle of nature.
You might also like:
Pictures: Tessa Mellinger, Ropferstub’m