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00:00:01
[AUTOMATIC TRANSLATION]00:00:28
Guten morgen. Hello, I bow low,00:00:31
my dear ones, and invite you to the second episode of our Bavarian journeys.00:00:36
At the outset, I must explain that we do not move throughout Bavaria.00:00:41
Well, Bavaria is huge.00:00:43
We are only in the eastern part of upper Bavaria, its southern part.00:00:52
But we're not moving through the entire passage again.00:00:57
We are in this tit only, a corner that breaks into Austrian borders.00:01:05
And random places, because we were driving along the road and we saw such a miracle.00:01:14
So what is it?00:01:15
Well, it is, of course, such a small mountain lake.00:01:19
Lake remnant.00:01:20
But what's here?00:01:22
Well, first of all, the whole area is00:01:25
fenced so that it is impossible to drive into the lake here by car.00:01:30
There are free parking lots,00:01:34
bike paths, mountain hiking routes, climbing routes.00:01:39
It's Sunday morning.00:01:42
People are already gathering.00:01:44
They can go in here normally, they don't litter.00:01:47
What they eat, the packaging they take with them, it's just00:01:54
very Bavarian, clean and, above all, beautiful.00:02:01
In order not to be groundless, I have to tell you that00:02:05
there is a place called Reit im Winkl very close from here,00:02:10
i.e. an absolute Bavarian wine that cuts into the territory of Austria.00:02:16
But I chose a different village00:02:20
because I liked its very charming name, namely Schmelz.00:02:24
Yes, we are in Schmelz. And considering what the area looks like,00:02:31
what are the possibilities of tourist activities here and how they are described00:02:38
, and finally what the village itself looks like, I can tell you with a clear conscience,00:02:46
I wish everyone in good faith such a Schmelz.00:02:50
When I am wandering around alpine pastures, pictures from all Sissi movies immediately come to my mind00:02:56
, for example the moment when00:03:02
Sissi meets Franz Joseph and go for walks together in Bad Ischli.00:03:11
No Bad Ischl is not in Bavaria, but it is very close from here.00:03:16
But she was Sissi from Bavaria,00:03:18
because she was from the Wittelsbach dynasty, which was very meritorious for Bavaria.00:03:24
Potatoes are well-deserved and00:03:27
well-deserved for Bavaria, and potatoes00:03:31
are eaten here in various forms, also in the form of Kartofelsuppe.00:03:37
And that's what I'm going to make.00:03:39
It will be a bit similar to our potato,00:03:43
a bit similar to the Viennese potato, but still separate. Similar00:03:47
to the Viennese potato00:03:49
because of this ingredient.00:03:52
These are dried mushrooms.00:03:55
But look.00:03:57
It is true that you have to climb steeply in the fall, but there are plenty of mushrooms here.00:04:03
Well dried, cut at this time of year.00:04:07
Where do we start?00:04:08
We start with the fact that we take the pot.00:04:12
We have some, very little, clarified butter in this pot.00:04:18
See? It is so pretty golden here.00:04:21
Now this butter has to be warmed up00:04:25
and put into small cubes of butter, sliced or a spike00:04:32
or some heavily smoked, uncooked ham.00:04:36
Well, for example, one in the Black Forest type.00:04:39
What is it about? The point is that this element of smoky flavor is quite important here.00:04:46
You smoke here, after all. Well, not at the00:04:49
moment and not in this place, but smoking is one of the oldest00:04:55
methods of food preservation in the mountains, which is eagerly practiced.00:04:59
This is about to heat up and start sizzling.00:05:02
And now something that will replace the onion, because onions will not be here.00:05:08
However, I have one season,00:05:10
both this white part and a piece of this green part.00:05:14
And it needs to be cut into strips.00:05:18
Of course, you can use onions,00:05:21
but the traditional local ingredient for this soup is leek.00:05:29
This has caught the temperature.00:05:31
You can clearly hear sizzling, well, it cannot be completely fried.00:05:36
I'm talking about the spike.00:05:39
No, it's not fried.00:05:41
Okay, this is gonna be glazed now, I'm talking about the times.00:05:47
And the next vegetables that need to be diced, i.e. potatoes,00:05:52
one whole carrot, quite large, and a little celery.00:05:59
Any order, because everything will be in the pot together.00:06:06
The pores have become clammy, so you can add more ingredients.00:06:12
Carrots, remember that it sweetens the whole thing very sweetly, because it has quite a lot of sugar in it.00:06:19
Besides, a00:06:21
soft carrot is said to be unhealthy, so don't exaggerate this carrot.00:06:26
Leek, carrots and celery.00:06:32
And yes, it doesn't have to choke anymore.00:06:34
Now the potatoes can be added.00:06:37
The size of the cube depends on how long we have to cook the soup.00:06:43
Well, the smaller the cube, the faster it cooks.00:06:45
Besides, such a great love is inelegant.00:06:49
It can be with that water that the chopped potatoes are stuck in.00:06:55
And now here I have00:06:58
marjoram under the lid, because it is blowing a little and there is already a bit of it in the cream.00:07:04
Now real stuff.00:07:06
I won't add them all as there are only a handful of them here,00:07:11
but the intensity of this real flavor would dominate everything.00:07:17
So let's say three little pieces.00:07:20
There are of course two schools, Otwock and Falenicka.00:07:23
One orders the mushrooms to be poured and soaked beforehand so that they are soft, but since00:07:29
we are making soup, they will soften in the liquid anyway.00:07:33
So now you just have to cut it00:07:36
into smaller pieces, and basically crush it, because these mushrooms are00:07:40
dried and carefully, not to miss anything, add it inside. And the broth.00:07:50
And this is something that I bought here in a village shop, because it is basically a00:07:56
basic necessity, i.e. fond, in this case, beef.00:08:00
In the same village shop, I would like to emphasize once again, there was both vegetable,00:08:07
beef, lamb, fish and veal fonds, as well as an intense broth.00:08:15
Well, why cook it yourself, if00:08:19
we trust the manufacturer, if it is a good product, then we save time, we00:08:25
save energy, electricity or gas and we buy it ready.00:08:29
We just need to trust the product.00:08:32
Look what color it is.00:08:34
I read it carefully, because I read carefully all the information on the packaging,00:08:41
there is no monosodium glutamate here, improvers.00:08:45
Just an honest broth.00:08:47
And water.00:08:51
Don't throw away plastic bottles here.00:08:53
Of course, the point is not to litter,00:08:55
but also the point is that each bottle is a deposit of 25 cents.00:09:01
They are also supposed to introduce it here.00:09:04
It's a pity it's so late.00:09:06
It does not matter whether we have glass packaging at the moment or00:09:11
plastic, because I do not even know if it applies to plastic.00:09:13
We must have a receipt, a receipt from a specific store and return it to that store.00:09:19
This is stupid. Well, however, the state should00:09:22
solve this problem much earlier, not only for aesthetic reasons.00:09:31
Well, if something is lying and you can bend down and buy it, it stops lying down.00:09:38
Do you see plastic bottles here somewhere?00:09:41
It is not only a matter of the local sense of aesthetics, but also that00:09:46
it is das ist Geld. This is money and that's how people should be motivated.00:09:53
And now I will motivate the soup.00:09:55
So I cover it, and we wait.00:09:58
Probably about 15-20 minutes from boiling.00:10:07
The vegetables should be almost soft, so you can finish the soup.00:10:12
If you thought that marjoram is not00:10:15
an extremely important element of potato soup here, you are wrong.00:10:20
Marjoram and potato soup are00:10:23
inseparable companions almost everywhere in Europe.00:10:28
Okay, that's enough marjoram.00:10:29
Of course, I rubbed it in my hands.00:10:32
Now we season it with salt and pepper.00:10:37
Quite a lot of pepper and in a moment there will be cream in it.00:10:43
I chose the dietary, lowest penalty, i.e. ten.00:10:48
Yes, cream ten.00:10:51
That's okay, because I used to salt it, I mean, I was grinding it00:10:54
with a lid and now I know how much salt will be inside.00:11:00
So much.00:11:02
Yes, ten.00:11:04
So the number ten may weigh, so you have to harden the cream as always.00:11:12
So a little salt here again, and the first initial contact with the hot liquid.00:11:28
Now, no misfortune should have happened.00:11:32
I pour everything inside.00:11:34
I stir and let it00:11:37
cook for another five minutes, so that all these flavors blend perfectly.00:11:42
If the cream is ten, I can eat her ...00:11:45
Yeh, that is, eat much more of this soup.00:11:48
Well, because in our country the lowest amount of fat penalty00:11:52
in cream is twelve, if I remember correctly.00:11:55
And here, just an absolute cup, so I also don't have a plate, only a bowl.00:12:02
But that's not all,00:12:05
because the soup has to be finished, but it's on a plate or in a bowl.00:12:11
Nothing happened.00:12:14
It is thick, without frying.00:12:16
Of course, you can forgo this00:12:19
amount of cream, but then it would be worth making a roux.00:12:25
Either or.00:12:27
So finishing.00:12:29
I noticed here in the shop,00:12:32
and on plates in pubs, that the locals eagerly eat watercress,00:12:37
which in our country is basically decorative, only sown around00:12:42
Easter, but it is delicious.00:12:45
And I highly recommend you, if you can't buy it sown,00:12:49
although I have seen the cress sprouts, then buy the seeds and just keep00:12:53
them on the windowsill, because the watercress enriches the taste perfectly, it is spicy.00:13:00
And in a moment she.00:13:02
Well, first, it's an oil discovery.00:13:06
Potato soup likes cumin, but as you remember, I didn't add cumin,00:13:11
because now I'm going to add some of this brilliant cumin oil.00:13:20
I haven't seen one like that with us, but you can just make00:13:24
an infusion of cumin to a decent rapeseed oil, hold00:13:28
it and then strain it, how it is arranged, it will taste great.00:13:35
And the finish, just the finish.00:13:39
Cress.00:13:42
And I am in a hurry to inform you.00:13:46
Hot, burns on the paws.00:13:54
Great soup.00:13:55
Maybe not as beautiful as everything around me.00:14:01
Well, but when this hall is beautiful, it is just as beautiful.00:14:05
Kartoffelsuppe aus Bayern!00:14:11
I was talking about films that show the life of Empress Elizabeth, or Sissi.00:14:18
And which actress was the greatest incarnation of Sissi?00:14:24
Come on Romy Schneider. Romy Schneider, in addition, associated with this area.00:14:30
Here we have a museum dedicated to her.00:14:34
Romy Schneider was born in Vienna.00:14:37
She was half Austrian, half German, but after her parents divorced,00:14:44
she spent a significant part of her youth in this exact place.00:14:48
This is the area of Königssee, today because Sunday and a beautiful place.00:14:55
So huge crowds.00:14:57
Well, here is a situation a bit reminiscent of Krupówki, but what we will see next, this00:15:04
human crowd and this terrible crowd will reward us.00:15:12
The shores of the lake cannot be reached by car anywhere.00:15:17
You have to leave the car in the large parking lot00:15:20
and walk along the promenade you have seen a bit of.00:15:23
But when we get to the shore on foot, you don't see much either.00:15:29
Just a small piece of the lake,00:15:31
because it is not Lake Balaton, it is a mountain lake, alpine, gutter type, so00:15:36
to properly appreciate its beauty and size, you have to get on a boat.00:15:43
There are just such00:15:45
strolling boats with electric motors running on the lake.00:15:50
And only by flowing with something like this, we can find out what a proper name this reservoir has.00:15:59
Königssee the King's lake.00:16:04
The stench of diesel and its rattle is the bane of most of these00:16:06
water rides.00:16:12
As a rule, on such boats I shout not only the motorbike,00:16:17
but also the guide who tells the audience where we are going and what we see.00:16:22
And here?00:16:24
This gentleman is almost whispering, because the engine does not make any sounds at all.00:16:31
We clearly hear the splash of water.00:16:34
Yes, here you can clearly see that00:16:39
electricity can be very cool to move around.00:16:43
About halfway through the route, the boat00:16:46
stops at the chapel dedicated to Saint Bartholomew.00:16:51
And it goes on.00:16:52
You can get off or go on.00:16:55
We prepared for this cruise and00:16:57
we read that right here, at this chapel00:17:02
, there are not only a lot of hiking trails, but also an inn.00:17:06
Well, we're not going any further, we just got out00:17:11
to show you this.00:17:13
Well, because I expected it to be here.00:17:15
It is true that the boards recommend00:17:18
pork knuckles here, today with sauerkraut and dumplings.00:17:22
They recommend them today, they recommended them yesterday.00:17:25
They recommended them ten years ago, 50 years ago, 150 years ago.00:17:29
And probably in 150 years they will also recommend it.00:17:33
Well, because in Bavaria, I do not recommend pork knuckle, but if I ate a pork knuckle, then the ship00:17:39
would tilt in the place where I would sit, and we want to avoid heeling.00:17:45
So I took something, très léger00:17:50
A very light thing, namely the Munich-based and generally public Weisswursts.00:17:56
If I had ordered such a Weisswurst in Munich in the afternoon, they would have grimaced.00:18:02
That's where they eat only until twelve.00:18:05
Weisswurst in Munich, in the afternoon is00:18:07
like in Italy a cappuccino in the afternoon.00:18:10
No stranieri, but we are in a tourist spot, they give it all day long.00:18:16
In addition, they give it as it should be.00:18:20
Because there is also a beautiful pretzel.00:18:23
And now, Weisswurst.00:18:24
Not a big deal, but you have to know how to cook it.00:18:29
Namely, you cannot put such a sausage into boiling boiling water.00:18:35
It will crack then.00:18:37
You need to boil water along with a little parsley.00:18:41
There might still be a lemon slice in there.00:18:43
Does not have to.00:18:44
Turn off the gas or electricity under the burner.00:18:49
The water cannot gurgling anymore, and neither can the sausage, but in this case the Weisswurst ...00:18:56
The sausages and the Weisswursts are boiled in the same way, they only have to come in this boiling water.00:19:02
Then it has the form it should have.00:19:06
She's in a natural gut.00:19:09
And now, of course, the addition00:19:13
of the sweetest local mustard is highly recommended.00:19:20
Dark mustard, very sweet.00:19:27
You have to eat it as it should be eaten.00:19:31
It is like a knife and fork,00:19:33
but they are not necessary because you only have to do something like that.00:19:41
It looks a bit pornographic, but it looks very proper.00:19:48
Because now in a second ...00:20:00
Lemon, sweet with mustard.00:20:06
A wonderful pretzel.00:20:17
Simple pleasures from them, too, our life should be composed as often as possible.00:20:28
We came from there.00:20:30
It goes on there.00:20:31
As you already know, we will not do this.00:20:34
Here is a chapel dedicated to Saint Bartholomew00:20:39
and from here you can clearly see why this lake is called a Bavarian fjord.00:20:47
Well, because the mountains go straight to its depths.00:20:52
There are very few places where this lake is accessible.00:20:57
So wherever00:20:58
people may appear on the very shore of the Königssee, they appear.00:21:06
Well, they are here too.00:21:13
People here do not bother me at all,00:21:16
because it is enough to turn your back on this place to have such a space.00:21:27
I left Berchtesgaden for you for dessert.00:21:29
I have already been here and I was delighted.00:21:32
Well, because it is a00:21:33
wonderfully situated town in a valley, between great mountains.00:21:38
Okay, almost every town here00:21:42
is beautifully situated, but not every town is so historic and beautiful.00:21:47
Let's start with the fact that the walls that we see at the moment are00:21:52
the Wittelsbach Palace, and in addition, they are still owned by the same family.00:21:58
But this palace is not like a separate part.00:22:02
He is part of the city.00:22:04
Well, in order to get here by car,00:22:06
and you can, you have to go through these gates, in a kind of palace.00:22:11
In general, it is all such a coherent and beautiful composition, forgive me, but00:22:18
we are not finishing our visit to Berchtesgaden yet.00:22:24
The city did not suffer much during the Second World War.00:22:27
Yes, the Allies were bombing the area, but they00:22:30
were focused on the nearby Hitler headquarters.00:22:34
But it looks like it used to be.00:22:39
Well what is extremely characteristic of these sites?00:22:43
The so-called Lüftlmalerei, or frescoes.00:22:47
We are not doing a fresco monograph here,00:22:49
but if we walked over, if someone was particularly interested in frescoes, he would00:22:54
even find things from the 16th century on this building from the other side.00:23:00
Monkeys showing human vices.00:23:04
We happily have a break in buildings here and we can see the mountains.00:23:09
And you have to take a look at this mountain, because it is a historical site.00:23:14
There is a building at the very top.00:23:17
This is the Eagle's Nest, something that was00:23:21
originally conceived by Bormann as the headquarters for Hitler.00:23:26
Hitler got it as a gift, and as I told00:23:29
you in the previous episode, he was afraid of this place.00:23:31
He was afraid of the precipice, the steep slope and he was just there only a few times.00:23:38
Berghof is nearby, but not at this summit.00:23:41
I mean Berghof ...00:23:42
What's left of him, because Berghof was blown up.00:23:47
This teahouse is standing and working.00:23:50
Well, tea is not the goal of this beautiful walk.00:23:59
Yes, my friends, it's not about00:24:01
tea, it's about beer and beer-related matters.00:24:06
During my first visit here, I sensed that there was00:24:12
a local brewery in Berchtesgaden, once a court, royal, Wittelsbach brewery.00:24:18
And next to this brewery, it is located at the bottom of the city,00:24:21
the city looks very noble, old buildings, such a characteristic chimney.00:24:27
You know, almost haircuts.00:24:29
There is a self-service place, but today is Sunday.00:24:32
This pub is closed, so we did a quick research and checked00:24:39
where they still serve this beer from this brewery.00:24:42
They serve them right here, in this pub, in this Gasthaus.00:24:47
The beer is fine, but I said that also the issues related to the beer are important.00:24:53
Well, yeah ...00:24:55
This is half a portion of pork knuckle.00:25:00
Two types of dumplings.00:25:01
Namely, bread dumplings, Zemel dumplings, dumplings and still00:25:06
potato sauce based on dark beer.00:25:11
And horseradish. There is much more of this horseradish here.00:25:14
Horseradish not vinegar, freshly grated horseradish.00:25:21
Perfect.00:25:23
And also cabbage with a nut. It's not for me.00:25:27
This is what Mario was asking for.00:25:28
And we will share this with Agnieszka and Andrzej.00:25:32
No Gargantua with Pantagruel would also be delighted.00:25:39
Well, because here we have such ...00:25:41
First, the whole pork knuckle.00:25:44
She is here.00:25:45
We have a roast pork00:25:48
with a crispy crust, ribs, roasted duck,00:25:55
down there are lovely little sausages that look as if they were from Nuremberg.00:26:06
Nuremberg is also Bavaria.00:26:08
At the bottom, sauerkraut stewed00:26:12
and dumplings, to be able to digest it all, while eating,00:26:21
a thing from the mountains, namely enzian schnapps, a herbal thing.00:26:26
You have to wet it ...00:26:29
Yes, please.00:26:33
Thank you.00:26:35
Exactly, we are not going to dwell on the details here.00:26:40
This is Maß.00:26:42
Maß, which is something like at the Oktoberfest.00:26:45
Letters, letters.00:26:48
So yeah.00:26:50
And here's that beer sauce too.00:26:55
You know, you always have to start with00:26:59
something with a crust first, because when that crust gets cold, it stops being crispy.00:27:06
And this is a test, well, almost a Pirx pilot test depends on what it will be like.00:27:17
Well, now one cutlery, a little beer sauce, a00:27:26
little freshly grated horseradish. And I would like to kindly inform you.00:27:54
What can you say?00:27:56
I know, I put a big chunk in my mouth. But it crunches orgiastically.00:28:05
Exceptional. Greetings from Bavaria from Berchtesgaden!Description:
Kolejna relacja z wizyty w Bawarii, którą odbyliśmy po drodze do Włoch. Pozostaniemy w Alpach, zwiedzając okolice przepięknego i wspaniale położonego miasta Berchtesgaden, nad którym mieściła się alpejska siedziba Hitlera. Skupimy się jednak na czymś innym, mianowicie tradycyjnym bawarskim jedzeniu z golonką, knedlami i kiszoną kapustą na czele, odbędziemy tez zachwycający rejs po szmaragdowych toniach jeziora Königssee. Dla gotujących przepis na lokalną wersję zupy ziemniaczanej. Link do rejestracji karty ZEN https://www.zen.com/ Kod Rabatowy: MAKLOWICZZEN gwarantuje 60 dni bezpłatnego użytkowania i korzystania z ZENefitów. Jeżeli chcielibyście kupić moje książki lub koszulki zapraszam pod ten adres ➡ https://maklowicz.sklep.pl/ Więcej filmów z moim gotowaniem znajdziecie pod tym adresem ➡ https://www.youtube.com/playlist?list=PLpTn8onHfnD38DFXzDbvOB6ewOeNkeEu_ Zasubskrybuj kanał, dzięki temu będziesz na bieżąco z naszymi filmami ➡ https://www.youtube.com/c/RobertMak%C5%82owicz_official Jestem dla Was dostępny na Facebooku ➡ https://www.facebook.com/unsupportedbrowser Moje unikatowe zdjęcia zobaczycie na Instagramie -➡ https://www.facebook.com/unsupportedbrowser
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How can I download an audio track (music) to MP3 "ROBERT MAKŁOWICZ NIEMCY odc. 95 „ Wokół Berchtesgaden"."?
The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.
How can I save a frame from a video "ROBERT MAKŁOWICZ NIEMCY odc. 95 „ Wokół Berchtesgaden"."?
This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.