Eating on a German U-Boat in WW1
Summary
TLDRThe video script explores the culinary experience of German U-boat crew members during World War I, focusing on a sauerkraut soup recipe from a 1915 wartime cookbook. The narrator discusses the scarcity of fresh ingredients and the reliance on canned, pickled, and dried foods due to the harsh conditions aboard the submarines. Despite the limitations, the crew managed to enjoy festive meals and occasionally indulge in the spoils of war, such as fresh fish and butter. The video also touches on the storage of food, the challenges faced by the cook, and the unique stories of animals on board, including a monkey named Fipps. The narrator concludes with a modern preparation of the sauerkraut soup, highlighting its simplicity and the historical context of the dish.
Takeaways
- đ˛ The video discusses a 1915 German sauerkraut soup recipe that might have been eaten by men in a World War I U-boat.
- âď¸ The U-boat that sank the Lusitania, U20, was an average vessel for its time, being 210 feet long, 20 feet wide, and 27 feet tall.
- đ 'Kriegs Kochbuch' or War Cookbook, published in 1915, contained basic recipes suitable for the ingredients available on a German U-boat.
- đ Food storage on U-boats was an issue, with perishables stored in various places, including the ammunition room due to its cooler temperature.
- đ The conditions inside a U-boat were challenging, with high temperatures and poor ventilation leading to mold growth and condensation.
- 𼍠The majority of food on U-boats was pickled, dried, or canned due to the limited availability of fresh food over the course of a mission.
- đ Special occasions, like Christmas, were celebrated with decorated mess rooms and communal meals, even if the food was from cans.
- đ U-boats sometimes supplemented their food supplies by hunting for wild animals, such as goats on uninhabited islands.
- đ´ââ ď¸ After sinking merchant ships, U-boats would plunder them for food, which could lead to a temporary abundance of provisions.
- đľ There were instances of animals, such as dogs and a monkey named Fipps, being kept on U-boats, which added to the complexity of managing resources.
- đ Along with sauerkraut soup, black bread or 'schwarzbrot' was a staple food on U-boats, often eaten fresh at the start of a mission.
Q & A
What was the topic of discussion in the video?
-The video discusses the food that the crew of a German U-boat might have eaten during World War I, specifically focusing on a sauerkraut soup recipe from a 1915 German wartime cookbook.
What is the name of the cookbook mentioned in the video?
-The cookbook mentioned is called 'Kriegs Kochbuch' which translates to 'War Cookbook'.
Why were the recipes in the 'War Cookbook' basic?
-The recipes were basic because they only included ingredients that could be found on a German U-boat, and the cookbook was published early in the war before severe food shortages hit Germany.
What are some of the ingredients used in the sauerkraut soup recipe?
-The ingredients for the sauerkraut soup include butter or other fat, flour, water, vinegar, salt, and sauerkraut.
Why was it difficult to determine the exact amount of sauerkraut to use in the recipe?
-The recipe did not specify the exact amount of sauerkraut to use, which is a common issue with many old recipes that tend to leave out some important details.
What is the advantage of using Hellofresh according to the video?
-Hellofresh delivers fresh ingredients pre-portioned right to your door, which makes it easy to follow their chef-crafted recipes without worrying about prep work or leftover ingredients.
What was the typical living condition like aboard a German U-boat during World War I?
-The living conditions were cramped with most of the space taken up by operational components like torpedoes and engines. The crew lived in tight quarters with limited space for personal comfort, and food storage was an issue with supplies stored in various places throughout the vessel.
How did the food storage conditions on a U-boat affect the quality of the food?
-The food storage conditions, such as the heat and poor ventilation, led to perishable items spoiling quickly. This resulted in a diet that was mostly composed of pickled, dried, or canned food, which could become intolerable over time.
What was the significance of the U-boat's pantry being full after sinking a merchant ship?
-A full pantry after sinking a merchant ship meant that the U-boat crew could enjoy a variety of food that was often plundered from the captured ships, which was a significant improvement from their regular diet of canned and preserved food.
What special event was mentioned in the video that involved a decorated mess room and canned food?
-The special event mentioned was a Christmas celebration aboard a U-boat, where the crew enjoyed a meal together in a decorated mess room, despite the food being canned.
How did the U-boat crew sometimes obtain fresh food?
-The crew would sometimes go hunting on uninhabited islands for game like goats or trade and barter with local fishermen for fresh fish, as described in the story of obtaining bonitos to fry in butter.
What was the role of the cook on the U-boat and how was he motivated?
-The cook on the U-boat, such as Miedtank, was responsible for preparing meals with the limited and often poor-quality ingredients available. To motivate him, the commander would give him false compliments and even arranged for him to receive an Iron Cross for his service.
Outlines
đ˛ World War I U-boat Cuisine: Sauerkraut Soup
The video begins by contrasting the luxurious dining experience on the Lusitania with the simple, wartime rations of the German U-boat crew that sank it. The focus is on a 1915 German recipe for sauerkraut soup, taken from the 'Kriegs Kochbuch' or War Cookbook. The recipe is basic, with ingredients likely available on a U-boat, but it lacks specific quantities for sauerkraut. The video is sponsored by Hellofresh, which provides pre-portioned ingredients and chef-crafted recipes, contrasting with the imprecise measurements in historical recipes. The preparation of sauerkraut soup is demonstrated, starting with making a roux with butter and flour, followed by the addition of water, sauerkraut, vinegar, and salt. The video also touches on the initial supplies on a U-boat, which would gradually deplete over time, leading to a reliance on non-perishable food items.
đ˘ Life Aboard a German U-boat During WWI
This paragraph delves into the specifics of life aboard a German U-boat, such as the U20 that sank the Lusitania. It describes the vessel's dimensions and the cramped living conditions for the crew of 36. The space was predominantly occupied by operational components like the engine room and torpedo storage, leaving little room for living areas, a small kitchen, and two mess areas. Food storage was an issue, with supplies packed in every available space, including the ammunition room which was cooler. The types of food ranged from fresh to canned and dried items, with perishables only available at the beginning of a mission. The harsh conditions inside the submarine, including high temperatures and poor ventilation, led to food spoilage and mold growth. The crew's morale was challenged by the monotonous and unappetizing diet, as recounted in the book 'Raiders of the Deep', where officers described their struggle with the repetitive and unappealing food.
đ´ââ ď¸ Plunder and Creativity: U-boat Survival Strategies
The narrative shifts to how U-boat crews managed to obtain better food during their missions. Stories are shared of hunting goats on uninhabited islands and plundering merchant ships for food supplies, which would fill the U-boat's pantry. However, this also led to difficulties in maintaining discipline among the crew. Officers often enjoyed the first pick of the spoils, and the video shares anecdotes of officers dining on special ingredients and a cook's sensitivity to criticism. The video also highlights the ingenuity of U-boat crews in sourcing food, such as capturing a hogshead of butter and trading it for fish with French fishermen. These stories illustrate the lengths to which the crews went to improve their dietary conditions during long and arduous voyages.
đ U-boats, Prisoners, and Unusual Pets
This section discusses the additional occupants of U-boats, including prisoners from sunken ships and rescued animals. There are tales of a German cook making a cake for a young girl and an American describing the surprisingly good food on board a U-boat. The U20 is noted for saving a dachshund named Maria, who later gave birth to puppies on the submarine. The video also mentions Fipps, a monkey on the U35, known for her love of bananas, which were acquired from a sunken Italian steamer. The anecdotal accounts provide a humanizing perspective on life aboard U-boats, showing moments of compassion and the resourcefulness of the crews when it came to nourishment and companionship.
đ Sampling Sauerkraut Soup and Black Bread
The video concludes with the host preparing and tasting the sauerkraut soup, which is simple and primarily flavored by sauerkraut itself, along with a roux, salt, and vinegar. The soup is served with schwarzbrot, or black bread, a popular food on U-boats. The host appreciates the taste of the bread, which is not as dark as pumpernickel and complements the sourness of the soup. The video suggests variations of the soup using pickles or cabbage and invites viewers to request more wartime recipes from World War I or World War II.
Mindmap
Keywords
đĄLusitania
đĄU-boat
đĄSauerkraut Soup
đĄKriegs Kochbuch
đĄRationing
đĄHellofresh
đĄU-boat Provisions
đĄU-boat Sweat
đĄSpoils of War
đĄBlack Bread (Schwarzbrot)
đĄTasting History
Highlights
The Lusitania, an ocean liner, was sunk by a German torpedo during World War I.
This week's focus is on the diet of the men in the U-boat that fired the torpedo, featuring a 1915 German sauerkraut soup recipe.
The 'Kriegs Kochbuch' or War Cookbook from 1915, published early in the war, provides a glimpse into wartime recipes for Germany.
The sauerkraut soup recipe is basic, utilizing ingredients readily available on a German U-boat.
Old recipes often lack specific measurements, requiring cooks to estimate quantities.
Hellofresh is a modern service delivering pre-portioned ingredients and chef-crafted recipes directly to consumers.
Hellofresh eliminates food waste by providing only the necessary ingredients for each meal.
The offer of free dessert for life with the code TASTINGHISTORYSWEET is a special promotion for Hellofresh subscribers.
German U-boats during WWI were equipped with basic cooking facilities and a variety of food storage methods.
U-boats carried a range of food supplies, but perishable items were limited to the first 10 days of a mission.
The harsh conditions inside U-boats, including high temperatures and poor ventilation, led to food spoilage and mold growth.
Crew members had to get creative to obtain better food, sometimes hunting for wild game or plundering from captured ships.
U-boats would often take on passengers and crew from sunken ships, sometimes treating them as prisoners but occasionally showing kindness.
There are anecdotes of U-boats adopting pets, such as a dachshund named Maria, and a monkey named Fipps who loved bananas.
The sauerkraut soup recipe is completed with simple additions of vinegar and salt, served with schwarzbrot or black bread.
The sauerkraut soup is a basic but satisfying meal that would have been a welcome change for U-boat crew members.
The video offers variations of the sauerkraut soup recipe, suggesting pickles, cabbage, or beets as alternative ingredients.
Viewer engagement is encouraged by asking for suggestions on what wartime recipes to explore next on Tasting History.
Transcripts
Last week we looked at what it was like to dine aboard The Lusitania the ocean liner Â
that was sunk by a German torpedo during World War I.
Well this week I'm going to look at what the men in the U-boat that actually fired that torpedo were eating Â
perhaps something like this 1915 German recipe for sauerkraut soup.
So thank you to Hellofresh for sponsoring this video as we dive and dine in a World War I U-boat
this time on Tasting History.
There are numerous cookbooks from Germany written during World War I that are filled with recipes specifically for wartime.
Many were written for those on the homefront others for those in the trenches,
and while I couldn't find one specifically written for the Imperial Navy
I thought that this cookbook 'Kriegs Kochbuch' or War Cookbook would fit the brief, Â
especially because it was published in 1915 which was the year that Lusitania was sunk Â
and since it was published fairly early on in the war, the war started in 1914, Â
it's before the really terrible food shortages hit Germany.
That said the recipes in it are still rather basic, Â
and so many of them would only include ingredients that you could find on a German U-boat
like this recipe for sauerkrautsuppe which actually just says to follow the previous recipe for pickle soup but use sauerkraut.
So subbing sauerkraut for pickles the recipe says
"The fat and flour are whisked and the water is slowly added.
When the soup has simmered, the sauerkraut is added. Salt and vinegar are added to the soup and seasoned."Â
Very basic. Now what's a little frustrating is while the recipe gives exact amounts for the water,
for the the fat or we're going to use butter and the flour,
it doesn't tell you exactly how much sauerkraut to use
so we're going to just kind of have to guess at that and that's kind of an issue with a lot of old recipes,
they tend to leave out some very important- important things.
Not an issue with the well-written recipes from today's sponsor Hellofresh.
Hellofresh delivers fresh ingredients right to your door so you can easily follow their chef-crafted recipes. Â
And with 45 weekly recipes there is something for everyone
and I love that all of the ingredients arrive pre-portioned so you don't have to worry about a lot of prep work,
and there's no question about how much of an ingredient to actually use.
Also it makes it so there are no leftover ingredients that are just going to go bad sitting in your fridge.
I particularly enjoy their line of quick and easy meals for the chef who doesn't have a lot of time in their hands,
like this recipe for pork sausage rigatoni rosa. Easy to prepare Â
and absolutely delicious especially when you follow it up with dessert.
Though I actually ate my lemon berry bundt cake this morning for breakfast and I am not going to apologize for that. Â
And right now when you sign up for Hellofresh using my link in the description and use code TASTINGHISTORYSWEET Â
you will get free dessert for life. That is one free dessert in every box while your subscription is active.
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I definitely recommend that lemon berry bundt cake, it really was quite good.
Now unfortunately they did not have lemon berry bundt cake aboard a German U-boat during World War I
so if you want to eat like they did then what you're going to need is 2 tablespoons of butter or other fat,
4 tablespoons or 30 grams of flour, 1 and 1/2 liters of water, 1 to 2 tablespoons of vinegar, some salt, and 2 to 3 cups of sauerkraut.
Like I said they didn't tell you how much sauerkraut to use so I'm using quite a bit
because otherwise it's really just thickened water um but it's kind of up to you,
and probably depending on what period of the war you're in.
Now they would have had all of these ingredients aboard a U-boat, at least at the beginning of of any mission
because over time many of the perishable ingredients would would go bad and so
they wouldn't have those for much of the mission but let's pretend we're at the beginning of a voyage and we still have butter.Â
So the first thing you want to do is melt that butter the recipe actually doesn't specify butter it just says fat
but they did often have butter aboard the ship so that's what I'm using.
So once it's melted add the flour and whisk it together you're essentially making a roux here,
though typically a roux is a 1:1 ratio this is a a 1:2 ratio
basically half the fat as usual and the only thing I can think is that even at the beginning of the war
they were rationing things like butter so maybe that's what makes this a wartime cookbook. Â
Either way keep whisking it together for 3 or 4 minutes or until it turns a golden brown. Â
Then slowly add add the water whisking to get the roux to dissolve.
Once it's all dissolved into the water let it come to a simmer and once simmering add in the sauerkraut.
Stir it all together and then let it return to a simmer, and let it simmer for about 15 minutes which should be
plenty of time to go back to 1915 and see what other kind of provisions they would have on a German U-boat.Â
During World War I German U-boats which stands for unterseeboot or unders sea boats were rather varied,
and evolved quite a bit in the four years of conflict. In 1914 they only had 20 working subs most of which were powered by kerosene
but by the end of the war they had made over 350 diesel powered U-boats.
They still had a lot of variation but an average vessel like U20 the U-boat that sank The Lusitania
was 210 feet long, 20 feet wide and 27 feet tall.
Now with a crew of 36 you would think that that's plenty of room for everyone on the boat but it turns out most of the space is not actually livable,
a fair amount of the space is given over to large tanks that would flood with seawater when diving,
and then the ends of the boat were home to the torpedoes. There were seven torpedoes in all
that would shoot from two tubes at the bow and two at the stern.
Then there was the engine room which had two 850 horsepower diesel engines and tanks for 76 tons of diesel fuel,
and two 600 horsepower electric engines with massive batteries which were used when the U-boat was submerged.
This left precious little room for actual living, there was of course the captain's quarters and then the control room Â
and then there was a small area for the wireless operator and bunks for all of the crew.
And almost as an afterthought there was a rather small kitchen and two mess areas one for the crew and one for the officers.
The question is where does the food that's going to get cooked in that kitchen actually gets stored?
And the answer is everywhere,
before leaving Germany a U-boat was laden down with sausages, fresh meat, potatoes, flour, eggs, butter, milk, coffee, sugar, tea, salted fish,
peas, bacon, and a lot of canned meat, vegetables and fruits and bread.
It was stuffed under bunks, hung from pipes overhead, stuffed in the latrine, or if it was perishable like the vegetables and milkÂ
it would actually be kept in the ammunition room because that room they wisely kept much cooler than the rest of the sub.
Unfortunately while that might work in the North Sea in the Mediterranean and the Adriatic
even that room just was not cool enough so they didn't get to carry around a lot of the prized ingredients.
"In the heat of summer, carrying meat with us was out of the question. Â
That made eggs all the more desirable. Once we had no eggs for a whole month,
and vegetables and macaroni were our most substantial dishes.
Now a crew of fighting men need better food than that."
And even in the cold of the North Sea you would only have those perishable goods for the first 10 days of any mission,
after that they would usually go bad so the vast majority of the food on board
was pickled, or dried, or canned. And even some of those more shelf stable foods Â
would not fare very well on a submarine because in a submarine it was like a tropical jungle. Â
The temperature could get up to 100° and it was very poorly ventilated.
This was especially bad when the boat was submerged which it didn't spend that much time typically underwater
but it didn't take very long to to get all sweaty and gross in there especially
because the heat on the inside of the sub and the cold water on the outside of the sub would kind of hit each other and form condensation
all on the walls of the inside of the sub which they called U-boat sweat.
This created the perfect conditions for mold. Mold was on their clothes, it was on their blankets, in their shoes,Â
and of course it would grow on their food. Add to this the fact that even with the ventilationÂ
there was always a little bit of diesel fumes inside of the sub and that would mix with the condensation Â
and create little oil slicks on the top of their soup and their coffee,
and that's gross and I'm not going to be doing that for for today's soup, no oil.
So 10 days into what was typically a month-long patrol and they were starting to run out of of all the good food and
their other food would have like oil and mold on it, you you'd think these people would go mad.
Well in 1928 the author Lowell Thomas interviewed a number of officers from different U-boats
and put their thoughts down in a book called 'Raiders of the Deep' and in there the commander of U64 says
"Food, ah that is always, the great problem in a submarine on a long voyage that interminable diet of canned stuff,
with peas and bacon as the pièce de de resistance, becomes unbearable.
Since then I've never been able to look at a pea in the face. As for the bacon,
on that point I'll be a Mohammedan to the end of my days." Â
Though sometimes even if the food was nothing to write home about the meal itself was worth being remembered
as Lieutenant Rudolph Zentner recalled of his first Christmas at war aboard U20
which was the U-boat that sunk The Lusitania. Â
"The tiny mess room was decorated in style. A green wreath hung at one end as a Christmas tree.
We didn't have any lighted candles on it they would have been too risky in the oil reeking interior of a submarine.
The tables were loaded with food. It all came out of cans, but we didn't mind that.
That one night officers and men had their mess together. It was rather close quarters.
We had a crew of four officers and thirty-two men. We were all in our leather submarine suits. Â
It was no dress affair. No stiff bosoms, no coattails. No fish and soup as you call them.
In short, there were many drawbacks, but good spirits were not one of them. In the tight, overcrowded little mess room we ate and talked.
The dinner was washed down with tea mixed with rum, and I lost count of the number of toasts that were drunk."
But sadly every day can't be Christmas so most of the time when the food was crummy
so was the crew, and so it was up to the crew to figure out other ways to get quality food on board their boat.
U19 after a long cruise in the North Sea came upon one of the Orkney Islands in the north of Scotland.Â
This island was known to be uninhabited by people but chalk full of goats so
"A party went ashore with rifles. The hunt for wild goats was a thing to delight a sportsman's heart.
They accumulated a good buck and returned to the boat.
That day there was a magnificent feast of roast goat aboard a U-boat in the sub-Arctic." Â
But there are only so many goat-filled islands to go hunting on so more often the U-boats had to rely on the spoils of war
especially following the sinking of The Lusitania and a promise to allow crews off their ships before they sunk.
U-boats would plunder merchant ships for whatever food they had before sinking the ship.
This would often lead to their pantries full to bursting but that would make it difficult to control the men.
"It used to be no uncommon sight to see sailors of the submarine service going home on leave loaded downÂ
with parcels of sugar, bacon, ham, and so on, which represented stuff taken from prizes -
very welcome presents for their families, which were bearing the rigors of Germany's wartime shortage."
The men would often get to enjoy the spoils of war but this was only after the officers had had taken their fair share.
Robert Moraht who was the commander of U64
used to usually dine in the officer's mess but when there were special ingredients coming aboard
he would test them out in his room.
"There would be a cloth spread on my desk, while Haupt brought me coffee, hard bread, marmalade, and a pancake baked on the electric stove. Â
The marmalade was a luxury. I remember to this day a heaven-sent ship that I sunk
on which we found enough marmalade to last for six months. No, I shall never forget that ship."
This same commander had a lot to say about the food on the U-boat as well as the cook on the U-boat, a man named Miedtank
and he says that had Miedtank had quality ingredients he probably would have been a fine cook but as it was
his food was not very good because of the ingredients, Â
and the men would make fun of Miedtank for this but Miedtank was very sensitive and would take it to heart,Â
and so he was always threatening to to get a transfer to another boat where he would be appreciated,
and so the commander would have to give him all these false compliments just to to calm him down. He'd say,
"Miedtank... you ought to see what I wrote to my wife this morning. I told her that those pancakes you cooked for me were absolutely delicious.
And I told her also that there never was such bacon and peas as you make." Â
He says on one occasion the cook was so upset that the only way to placate him was to promise him the opportunity
to earn an Iron Cross, the medal that the military gave out but that was typically for for combat stuff, not for cooking.
So one day when they were having a firefight on deck he had me tank taking ammunition up and down the stairs,
and he did so for quite some time and with some aplomb
and so he used that as a pretext to put him in for an Iron Cross which he got so
the cook aboard the U-boat got an Iron Cross now while it was always the goal to plunder these ships for Â
the choicest ingredients before actually sinking them it wasn't always practical as Lieutenant Zentner explained
"A U-boat cannot always venture to send a boarding crew on a prize and snatch a bit of fresh meat and vegetables.
We had to content ourselves with canned stuff, dried stuff, and hard tack,
and on long cruises the fare sometimes became intolerable I remember one occasion when we became positively desperate
for a decent bite to eat. We managed to capture a fine hogshead of butter.
For a couple days we piled butter on our hardtack and thought it delicious.
Everybody said that the butter would do well for cooking only we didn't have anything decent to cook with it. Â
The sailors positively sang a chorus: 'If only we had something to fry in the butter."
Well as nice nice as it is to spread a bunch of butter on hard keks,
[clack clack]
the German word for hard attack they were definitely on the scout for something to cook in this butter and so they happened upon some French fishing boats,
and they submerged and went in between the boats and then they surfaced and Â
Lieutenant Zentner says that- the fishermen probably thought that they were about to be killed Â
but then started laughing and cheering when they found out that the only thing the Germans wanted was some of their fish.
"We crammed our boat with fish, fine big fellows - bonitos - with a pinkish meat...
And now there was fresh fish, fried in butter, grilled in butter, sauteed in butter, all that we could eat."
Now it wasn't just fish and butter that they were bringing aboard their U-boats because after Â
they made this promise to allow the passengers and crew of merchant ships to get off into their lifeboats
before blowing up the ship. They would often have to take some of these passengers and crew
onto the U-boat because if they were out in the middle of the Atlantic they couldn't just leave them out there.
Now I'm sure there was a lot of variation in how these people were were treated usually as prisoners,
but there are some stories of like one German cook on a U-boat made a little girl a cake
with some canned fruit and whipped cream and then
there was an American boat that was sunk and the man who came aboard the U-boat Â
ended up writing about his experience. Â
"Their food was good. In the morning we had rolls and fresh butter the butter. The butter was fine.
The bread was black and came in loaves about 3 feet long. We had conac nearly all the time... Â
The members of the crew were cheerful and joked with us, especially after indulging in cognac. Â
They were apparently young fellows and frequently talked of their mothers."
And it wasn't just people on these U-boats but animals too. U20 actually saved a black dachshund named Maria
from one of the boats that they sank and and brought her on board.
The issue was that they already had another dog on board who was a male and very soon
dear Maria was pregnant and gave birth to four puppies and that was just too many dogs on on one boat
so they gave three of them to to other U-boats but still three dogs on one U-boat that's a lot of mouths to feed.
And while I'm not sure what the dogs ate, the monkeys ate eggs and bananas.
Yes, there was a monkey on a U-boat.
Her name was Fipps and she was notorious for sneaking into the kitchen, and stealing eggs while the cook's back was turned. Â
She was Lothar von Arnauld's monkey aboard U35, the most successful U-boat in the war.
This U-boat sank 220 merchant vessels during the war and one of those was an Italian steamer that was chock full of bananas. Â
"As the vessel went down hundreds of bananas floated on the surface.Tthe dinghy went out and collected a boatload.
We spread the bananas out to ripen a bit in the hot Mediterranean sun... Â
We managed to gorge ourselves with bananas. Nothing like Fipps, though.
The yellow fruit seemed to remind her of her tropical home. She leaped, chattered and shrieked with delight,
and ate more bananas than IÂ thought her small body would contain."
A monkey eating bananas how predictable.
Luckily I don't think monkey eat sauerkraut so the sauerkraut soup would at least be safe aboard a U-boat, Â
and it should be ready to finish off here in my kitchen.
So after the sauerkraut has simmered for 15 minutes add a tablespoon of white wine vinegar, and a teaspoon of salt.
Then stir it in and give it a taste to see if it needs any more of either and then serve,
and here we are German sauerkraut soup from World War I.
Now I'm going to eat this with some schwarzbrot, or black bread. It's a bread that was very popular on the U-boats.
It's made of dark rye, they would often actually have it canned but sometimes they would have fresh loavesÂ
especially at the beginning of a voyage
so I'm going to have a little bit of that but first I'm going to just try the soup as it is.
Smells like sauerkraut.
I don't know what I was expecting, tastes like sour- sauerkraut soup which is what it is.
I mean the sauerkraut is definitely the flavor that you're getting. There's not a lot else to get.
It's just water and and roux, a little salt and vinegar but if you like sauerkraut Â
it's a nice way of of eating it and I'm guessing if you really hadn't had much else it would be quite delicious.
There's not a lot else there so it's not a very complicated flavor
except that sauerkraut is kind of a complicated flavor in of itself but
try it with some of this black bread, schwarzbrot.
[chomp]
Actually, that's quite good.
That's quite good. That bread is delicious. It's not as dark as pumpernickel which is another rye,
and so it's not quite as rye forward. I really like that bread,
and with the kind of sourness, the acidity from the soup they kind of balance each other out Â
so I think that that would actually be a pretty good meal, and maybe like they were saying Â
you could have it with some some tea- and tea and rum I believe was what they they drank that one Christmas.
Yeah it's really easy so there's there's not any reason that you shouldn't try it,
if you like sauerkraut. If you don't like sauerkraut just swap out the sauerkraut for a big ole pickle
and then you're making the the pickle soup which they mention, Â
everything else stays exactly the same. You could also do it with a head of cabbage, that's another recipe in there.
Also with beets, that's another recipe in there. They're all pretty much the same just swapping out the vegetables.
So yeah that is food from World War I that might have been served on a German U-boat
and if you want to see more wartime recipes from World War I or World War II
let me know what you want to see in in the comments I've got a few things planned but
I'm always looking for ideas,
and I will see you next time on Tasting History.
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