choucroute oor Sweeds
choucroute
Vertalings in die woordeboek Engels - Sweeds
surkål
Salting is essential for the choucroute's conservation, consistency and colour.
Saltningen har stor betydelse för konserveringen och för surkålens konsistens och färg.
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
Packaging the raw choucroute, or cooking and packaging the cooked choucroute, also require the expertise of the choucroute producers to preserve the long, thin shreds of ‘Choucroute d'Alsace’.
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The origin of the choucroute goes back so far that it is difficult to determine exactly how it came about. However, its link with Alsace is undeniable, as stated for example by Charles Gerard (L'Ancienne Alsace à table, 1877). He wrote that ‘Choucroute has no origin other than its inhabitants.
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But someone who came from the Steppes may well have tucked into choucroute with the same enthusiasm.
Vilket flyt jag harLiterature Literature
These include the Krauterbuch by Jérôme Bock (1539), in which, when enumerating the housewives' tasks in winter, the author wrote that she salted the cabbage and mentioned the Sauerkappes (sour cabbage — choucroute).
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The name Choucroute d’Alsace shall not be entered in the ‘Register of protected designations of origin and protected geographical indications’ provided for in Council Regulation (EEC) No 2081/92.
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As regards the reputation of the name Choucroute d’Alsace, the elements of proof contained in the application for registration basically refer to choucroute garnie (choucroute cooked and served with meat).
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Commission Decision of # January # concerning an application for registration in the Register of protected designations of origin and protected geographical indications provided for in Council Regulation (EEC) No #/# (Choucroute d’Alsace) (PGI) (notified under document number C
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Pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012, France's application to register the name ‘Choucroute d'Alsace’ was published in the Official Journal of the European Union (2).
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Cooked ‘Choucroute d'Alsace’ is packaged immediately after cooking.
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The specific quality or a particular characteristic of choucroute cannot, therefore, be based on such elements.
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qualities that make the cabbage suitable for making choucroute (easy to cut, homogeneity, white to pale yellow shreds, the length and thinness of the shreds).
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The name Choucroute d’Alsace should not therefore be entered in the ‘Register of protected designations of origin and protected geographical indications’.
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Consequently, it is not necessary to examine whether the name Choucroute d’Alsace has a generic character in accordance with the criteria laid down in Article 3(1) of Regulation (EEC) No 2081/92.
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The ‘Choucroute d'Alsace’ is a processed vegetable produced by the natural anaerobic lactic acid fermentation of shredded cabbage leaves (Brassica oleracea L.) which are salted and put in fermentation vats.
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These statements clearly describe the choucroute produced in Alsace as a vegetable.
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As no statement of opposition under Article 51 of Regulation (EU) No 1151/2012 has been received by the Commission, the name ‘Choucroute d'Alsace’ should therefore be entered in the register,
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susceptibility to necrosis (which has a negative effect on the choucroute's appearance: namely its structure and colour);
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The steps by which the cabbage is made into choucroute (cutting, salting, fermentation) and the cooking (for cooked choucroute) take place in the defined geographical area.
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The ancient and current reputation of ‘Choucroute d'Alsace’ is closely linked to the strong local tradition of growing, preparing and eating this vegetable in Alsace.
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Jean-Louis Schlienger and André Braun, by way of example, provide a detailed description of the age-old method of making choucroute: ‘Every household prepared its own choucroute.
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In accordance with Article 6(2) of Regulation (EEC) No 2081/92, the request from France to register the name Choucroute d’Alsace has been published in the Official Journal of the European Union (2).
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The choucroute could thus be eaten throughout the winter.
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As regards non-compliance with the conditions laid down in Article 2 of Regulation (EEC) No 2081/92, the statement of objection challenges the claim that the choucroute possesses a specific quality due to factors allegedly peculiar to Alsace, namely the maturity of the cabbage, which is attributed to the climate and the characteristics of the soil in Alsace, the natural fermentation method and the know-how of the small family firms.
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