German national cuisine. National dishes of German cuisine
Among other national cuisines, German is rightfully considered one of the most interesting. It is distinguished by a special taste and good quality, its own traditions and a rich variety of dishes typical for certain regions of the state. At one time, the formation of German cuisine was influenced by Italian, French and Austrian traditions.
According to the principles of cooking, according to which German cuisine has been formed for centuries, the national dishes of Germany are not dietary. The vast majority of them are prepared by frying, baking in various ways or stewing.
Features of a German meal
Following the traditions, the Germans take food five to six times a day.
A standard breakfast includes:
sandwiches with some kind of sausage or ham combined with cheese;
boiled eggs, which are eaten exclusively with a spoon, after cutting off the top of the egg with a knife;
sausages flavored with mustard;
oatmeal with milk;
cottage cheese or yogurt as an example of fermented milk products;
buns or less sweet bread, smeared with a layer of jam, jam or honey.
Traditional breakfast drinks are tea or coffee. Coffee is drunk black or with cream. The Germans themselves call it the national drink. Both in Austria and in neighboring Germany, this drink is consumed in solid volumes.
During a classic German lunch, the courses are changed several times. Appetizers are served first. They are followed by the obligatory soup. The main course is often represented by potatoes, meat and vegetables. It is supposed to be a side dish. The lunch meal ends with dessert.
Served on the table at about six in the evening, dinner consists only of cold dishes.
Traditional German food
Soup is an integral part of the lunch meal. German traditions and customs prescribe the addition of sausages, sardels or sausages to this dish. Even the well-known pea soup has some kind of sausage in its composition.
The most common types of soups that German cuisine boasts are:
soup with sausages and sauerkraut,
potato soup with Saxon bacon,
Weimar onion soup
eintopf soup with several types of smoked meats,
beer soup,
bread soup,
strawberry soup based on wine and strawberries.
Soup "Eintopf" - "Eintopf"
In addition to soups, Germans eat broths to which they add rice, vegetables, dumplings or eggs.
The traditions of German culinary specialists with European features are also distinguished by the simplicity of the technology for preparing main dishes.
Second courses require the obligatory use of meat, the most popular variety of which in Germany is pork.
It is customary to cook from it:
chop cutlet,
schnitzel,
biftex,
disassembled,
fillet in Hamburg style,
shnelclops,
shmorbraten.
Pork is used to prepare all kinds of sausages and frankfurters, of which there are about one and a half thousand species in German cuisine. They include a very original sausage - white Bavarian, otherwise called "weisswurst", which is traditionally served for breakfast. They found a combination of pork and veal, several herbs and lemon in it.
Sausages "Weißwurst" - "Weißwurst" with sweet mustard
Sausages and sausages are consumed as an independent dish, accompanied by a side dish or as an addition to the second course or salad. Bavarian sausages with stewed cabbage included in every restaurant menu have long been considered a crown German dish.
Given such an important nuance as a small amount of seasonings and spices that German cuisine uses, national dishes do not suffer from an excess of spiciness.
Colorful dishes are prepared during German holidays. Traditional among them are pork leg served with potatoes and sauerkraut, roasted whole suckling pig, pork or ham with asparagus and hollandaise sauce.
The northern regions of the state, located on the coast, are distinguished by their preference for fish dishes in the diet. It is used to make soups for lunch, and is also served fried, smoked or salted. Fish is included in salads, it often becomes an ingredient in a snack or a sandwich.
Each of the districts can offer its own signature recipe for cooking dishes with fish or seafood. Wismar-style fish is famous, which is cooked by stewing with lemon zest, onions and herbs. The main role in fish in Munich is played by beer. The culinary specialists of Hamburg have kept the labskaus recipe invented by their ancestors for several centuries. This soup has the consistency of puree. Its ingredients are potatoes, onions, pickled beets, corned beef, pickles.
The role of bread and pastries in German cuisine
No less than meat dishes, the Germans love bread and baked sweets. This is the reason why there are many bakeries and pastry shops in Germany.
For baking bread, which is represented in Germany by almost three hundred types, the Germans use rye flour, which gives the product a specific taste. The most unusual type of German bread available is Pumpernickel, made from coarse rye flour and resembling a sticky mass of dark brown color.
The Black Forest pie, the Christmas cake called Stollen, and the Lebkuchen gingerbread have become famous in the world of culinary arts. No less popular among natives and guests of Germany are butter cookies with raisins, bagels stuffed with fruit, pumpkin, marzipan pies. The weakness of the Germans is cakes, which can rightfully be considered multi-layered masterpieces of culinary art.
German Christmas cake - "Stollen"
Traditional german drinks
The culinary business card of Germany is beer. Bavaria, which many call the beer capital of the whole world, became especially famous for them far beyond its borders. Only in Germany you can taste light Pilsner beer or sweet bok-beer, appreciate the merits of the Düsseldorf altbier and the uniqueness of the hazy beer.
With no less pleasure, the Germans drink wine. However, due to the cold climatic conditions of Germany, grapes grow only in the Rhine and Main valleys, where the production of wines with their characteristic fruity flavor is developed.
German traditions and customs in the field of cooking continue to interest and attract numerous tourists to Germany.
Undoubtedly, each country is individual. Moreover, differences can be seen in everything, from the state structure, mentality, lifestyle of the inhabitants of this country, and ending with daily habits. The kitchen in this case is no exception! And the national cuisine of Germany has long been legendary!
A bit of history about German cuisine
Unfortunately, we know very little about how truly German cuisine was born. Historians report that it originated in ancient Rome, but it really began to develop only at the beginning of the 20th century. This is connected, first of all, with the political structure of the country. Today, Germany consists of 16 federal states, and earlier many of them belonged to other states.
The culinary habits of modern Germans were formed precisely under the influence of such a division. The first progress in this area began in the late 19th and early 20th centuries, when Wilhelm II took power. His reforms affected not only the political system, but also the cultural traditions of the country, in particular, culinary. The monarch literally banned experiments in the kitchen, especially with the use of wine, spices, etc. Then it became a tradition to eat boiled potatoes with meat and a small amount of sauce, as well as cabbage. It was this kind of food that the ruler himself preferred.
Wilhelm II ceased to rule the state after the First World War. At that time, the country was literally dying of hunger, and there was no question of following any culinary traditions.
The truly intensive and effective German national cuisine began to develop only after World War II, and this was due to the appearance in the country of a large number of collections of recipes from other countries. They began to open catering establishments, the dishes on the menu of which simply amazed with their variety.
Today, German cuisine can rightly be called one of the most famous and popular in the world. Moreover, each land has its own culinary preferences, formed during its formation. So, let's learn about German cuisine!
Dishes of German cuisine: what they prefer to serve on the table in different federal states of Germany
Bavaria. Perhaps the most favorite first course of the Bavarians is soup with liver dumplings. For the second, they prefer fried pork with potato dumplings and, of course, fried sausages. When it comes to drinks, everyone knows that Bavaria is famous for its beer. The Germans not only appreciate its taste, but also know how to produce it. A huge number of breweries make this foamy drink all year round. In addition, the northern part of the land is famous for its winemakers. 
Baden-Württemberg. The national dish of this land is shpetzle. It is homemade vermicelli, which includes flour, eggs, water and salt. Swabian ham, spruce honey and cherry cake are also famous. In May and June, asparagus is most often found on the tables of the inhabitants of Baden-Württemberg. Of the drinks in this land, they prefer the wines of the Rhine vineyards. 
Saxony. This federal land is famous, first of all, for its confectionery masterpieces - sand cakes, cookies, etc. So, local rolls are known all over the world - “kriststollen”, cakes with “glaze” made from cheese, raisins, eggs and almonds - “eiershnecken”, and, of course, Saxon pancakes - “plinzen”. Of the drinks in this land, they prefer local beer or wine. 
Thuringia. The inhabitants of this land generally love to have a tasty snack! And most often on their table you can see such a dish as potato dumplings. But fried Thuringian sausage is famous throughout Germany. 
Hesse. This cuisine is characterized by such a dish as green sauce. This sauce is prepared from spring. This sauce goes well with boiled pork, eggs and boiled jacket potatoes. The highlight of Hessian cuisine is handmade cheese. This cheese belongs to the soft types, prepared with the addition of onions, oil and vinegar. Drink here, as a rule, apple varieties of wine. By the way, the wine produced in the Rheinghaus is especially famous among German wines. 
Rhineland-Palatinate. The food here is simple, but quite satisfying. Traditionally, “zaumagen” is prepared here - a pork stomach with various stuffing options, veal kidneys with a side dish of wide pasta, a roast marinated in vinegar, etc. For drinks, wines are preferred here. 
Saar. The culinary delights of the Saar often reflect French food traditions. The fragrant wine drinks of this country are known throughout Germany. 
Berlin. Berliners' favorite food is boiled pork leg, sausages, sauerkraut, ribs. From drinks here they prefer white beer, diluted with raspberry syrup. In particular, this beer is relevant in the summer season. 
Brandenburg. The most famous dish here is the Teltow swede, served with vinegar and sugar. Everyone who has ever tried this dish will confirm that its taste is really unique. From drinks, the inhabitants of this land prefer wheat vodka and beer. 
Saxony-Anhalt. The cuisine of the northern part of this land is different from the cuisine of the south. If in the north lamb and vegetable soup traditionally stand on the table, then in the southern part of the earth it will most likely be dumplings. Only pork baked in dough is loved everywhere here. 
North Rhine-Westphalia. The most favorite dishes of the inhabitants of this land are roast and fried herring. Side dishes can be very different. Home cooking is especially preferred here: home-made pork sausage with cabbage or legumes, as well as grated potato pancakes will not leave anyone indifferent. 
Mecklenburg - Vorpommern. It is worth saying about the cuisine of this land that it is very diverse. This is due to the fact that its inhabitants have different financial and social status. It is difficult to name any traditional Mecklenburg dish, with the exception of fish and roast goose stuffed with prunes. But the drinks here are truly special. The main attraction is sweet beer. 
Lower Saxony. Fish dishes are very popular here. Fish is cooked here in a variety of ways - fried, smoked, boiled, marinated, etc. The traditional dish of this land is North Sea crabs. 
Bremen- this is sea fish and potatoes in any variations. In addition, cabbage with a side dish of oatmeal, sausage, which, in addition to meat, includes porridge, onions and cloves, as well as lard, are popular. From drinks here they prefer light beer, wheat vodka. 
Hamburg. This land also prefers fish dishes. Another favorite food of the inhabitants of this land is “labskaus”. The ingredients for this dish are: corned beef, herring, red beets, a few boiled potatoes and eggs. Not less popular is the ear of acne. 
Schleswig-Holstein. The main food preference of the inhabitants of this land is also fish. In addition, Eintopf soup is popular here. 
Basic cooking methods in Germany
In Germany, all methods of cooking are equally used:
* Frying - both in a frying pan and on the grill;
* Cooking;
* Pickling;
* Baking;
* Extinguishing;
* Smoking, etc.
It is also worth noting that spices are practically not used in cooking here, and the portions are incredibly large.
The Germans have a special relationship with meat dishes. Pork is especially popular here; the variety of dishes from this meat cannot but surprise. By the way, it is in Germany that you can count the largest number of varieties of sausages and sausages. A real "hit" of German cuisine is a pork knuckle with a side dish of stewed sauerkraut and mashed potatoes.
As for side dishes, the choice here is also quite rich. In addition to traditional potatoes and noodles, dishes are served with boiled vegetables and legumes. A special German side dish is fried onion rings.
Of the first courses for the Germans, the following types of soups are characteristic:
* With dumplings;
* With liver meatballs;
* With noodles.
Drinks in Germany prefer exclusively local production. So, for example, it is known not only throughout the country, but throughout the world.
Benefits of German cuisine
Despite the fact that in the German menu you can see a very large number of fatty and fried foods, the life expectancy of local residents has increased again. This is easily explained by the fact that the food of the inhabitants of Germany is very diverse. In addition, they like dishes from vegetables, sauerkraut and fish, and this is a certain set of vitamins and acids.
Feature of German cooking- Grilling. With this preparation, excess fat simply flows off the meat, that is, it does not enter the body.
In general, a Russian who finds himself in Germany for the first time will not be disappointed with German cuisine. The main thing is not to order a lot of dishes in a German restaurant or cafe, because you simply cannot eat everything. Believe me, the portion size here will exceed all your expectations, and you will definitely not leave hungry!
If you believe that the crown of German culinary delights are sausages and sausages along with Bavarian beer, you will be pleasantly surprised to get acquainted with a rich selection of national dishes and pastries. In Germany, they love to eat deliciously, and often the amount of food consumed at one sitting exceeds the volumes we are used to.
Food culture in Germany
Traditions and recipes for preparing national dishes vary in most regions of Germany. But without exception, all residents prefer to eat, adhering to approximately the same schedule. In addition to the usual breakfast, lunch and dinner, in Germany it is necessary to sit down at the table at least twice more to “refresh yourself”.
So, for breakfast, the Germans eat sour-milk products, fresh pastries with jam and honey, cereals, fruits, boiled eggs, ham, coffee with milk, cream or tea.
The lunch of an average German, which usually takes place between twelve and two in the afternoon, consists of rich soups, dense meat or fish dishes with side dishes (including sauerkraut), and desserts. The basis of the diet is pork cooked in one of a thousand different ways.
For dinner, which takes place at approximately 6 pm, hostesses in German families serve cold dishes: sandwiches, pizza, heated convenience foods, etc.
But such a brief picture does not reflect the richness of German cuisine.
Popular German dishes
Traditional German dishes are quite fatty and high-calorie. At the same time, a rare German will deny himself the pleasure of supplementing a hearty meal with a glass of Bavarian foamy drink.
Traditional first courses
The traditional menu of the inhabitants of Germany presents thick cream soups and soups cooked according to the principle of Russian hodgepodge, that is, everything that is in the refrigerator goes into the pan. Perhaps the most unusual is beer soup. Once in a German restaurant, you should try the first courses of chicken, game and meat, soups with eggs, rice, tomatoes, potatoes, peas, noodles, dumplings. Very popular and delicious
- meat soup Eintopf;
- potato soup with sausages;
- pea soup with sausage;
- snail soup is popular in the southern regions of the country, eel soup in the northern regions.
Meat and fish dishes
As already mentioned, pork is the favorite kind of meat. A variety of schnitzels, sausages (classic meat, blood, liver, etc.), sausages, steaks, chops - Kotelett, meatballs - Klops, sorted, fillets, schmorbraten, etc. are prepared from it. Garlic and coriander are added as spices to meat dishes. On holidays, the Germans traditionally cook:
- a whole roasted suckling pig or its legs with dark sauces or butter;
- brisket on ribs - Rippchen;
- boiled pork knuckle - Eisbein;
- roast goose.
Meat is not only boiled and fried, but also smoked. Minced meat is not often used, one of the few popular minced meat dishes is Koenigsberg meatballs.
Fish is served stewed, smoked or boiled. From sprats, herring and sardines, the Germans prepare delicious sandwiches and cold snacks.
Side dishes and salads
Vegetables in Germany are rarely fried, preferring to eat them stewed, boiled or raw. Side dishes of stewed vegetables, legumes, rice, asparagus, pasta are very diverse. Buckwheat and apples are served as a side dish to the festive roast goose, traditionally mushrooms and potatoes are served with meat dishes. Of particular note is cabbage, dearly loved by the Germans. Cabbage is salted, sour (“soyerkraut”) or stewed, mushrooms, meat, smoked meats are added to it. A traditional German cabbage dish with the addition of different types of meat is bigosh. Eggs are equally loved in Germany. They are used to prepare scrambled eggs and omelettes with ham, herring, potatoes, herbs, cheese, tomatoes, etc. Eggs are served "in a bag", they are stuffed and baked.
Dessert
For dessert, having already tasted delicious first and second courses, the Germans most often prefer chocolate and ice cream, fruit salads, jellies and mousses, sweet omelettes. Desserts are traditionally served with syrups and powdered sugar.
The popular dessert in Germany, rote rutze, is nothing more than fruit and berry puree with sugar and starch.
Bakery
Germany is famous all over the world for its amazing pastries. What are pies and cakes, casseroles and muffins, cakes and sweet omelettes, cookies and gingerbread. And buns and bread are real masterpieces of German cuisine. In Germany, more than three hundred types of bread are baked from various types of flour and using a special technology.
The most famous and divinely delicious pies are strudel - a sweet roll made from the thinnest dough with apples, cinnamon, walnuts, raisins, as well as streusel - a shortcrust pastry pie with shortcrust and stuffed with cottage cheese, pears, plums, berries. Sweet pies are served with a generous topping of whipped cream.
Beverages
From drinks that do not contain alcohol, the Germans prefer freshly squeezed juices, coffee with milk and cream, tea, kissels. Of course, on sale you will find a large selection of international carbonated drinks and canned juices, compotes, plain non-carbonated water. But when you head to Germany, you are probably dreaming of far more than simple drinks suitable for breakfast or for children.
The main national drink is German beer. It is presented in a huge number of dark and light varieties. It is worth visiting small breweries, where the beer is unusually fresh, and snacks are served piping hot.
The Rhine region has vineyards and wineries. The drink turns out to be quite tasty, much better than Russian analogues.
Germany also has its own bread vodka - schnapps. It is less strong than our domestic, easy to drink and has a mild taste.
Looking at the round tummies of German residents, you will understand how much people in this country love to eat deliciously and drink a foamy intoxicating drink at the table.
Where and how to eat in Germany
On every street in German cities there are snack bars, fast food stalls and eateries, as well as canteens, cafes and restaurants. Catering establishments are not only numerous, but mostly cozy and inexpensive. An exception, perhaps, is fashionable restaurants.
Germans come to catering establishments not only to dine or have a hearty dinner, but also to have a good time, enjoying dishes of local or foreign cuisine (including Russian, Ukrainian, etc.), at the same time being distracted from everyday worries, listening to music or dancing.
During the day, you can quickly have a bite of boiled or fried sausage, french fries, hamburgers, pizza, Turkish doner, grilled chicken, which are presented in the assortment of those same street stalls. If you are in close proximity to supermarkets or shopping centers, take a look at the top floor - there is sure to be a self-service food court. In such establishments, it is not customary to leave a tip, although the usual amount of the waiter's remuneration for the country is 10% of the check. In good cafes, regulars are often treated to a compliment - a free drink.
Climate in Germany
Going on a trip to Germany, it is important to know what kind of weather awaits you in the country. Do I need to take warm clothes? Should I pack my bathing suit in my suitcase? What is the best season to travel? Let's talk about the climate and weather conditions in Germany.Transport in Germany
When planning a trip to Germany, decide what mode of transport you will use to get to the country. Of course, the most convenient way is by plane. But in Germany you can travel by train or bus. It is also worth knowing how you can move between cities within the country and what transport operates within the same city.Holidays in Germany
For each of the holidays, whether religious or state, the Germans treat with great respect and carefully prepare, decorating houses, buying gifts and laying a rich table with beer invariably present on it.Traditional food in Germany is often associated with pork knuckle, sauerkraut and fried sausages. But these are far from the only dishes of rich German cuisine.
The country loves to eat well. Proof of this is the huge number of national recipes created using pork, veal, vegetables and other natural ingredients. Experts advise you to start your acquaintance with the main culinary masterpieces of Germany with 10 favorite dishes of the country's indigenous people.
Weißwurst white sausages
White sausages made from a mixture of minced pork and veal with herbs, egg white, lemon zest and onions are a must-try meal in southern Germany.
The famous German dish was born in 1857 in. Since then, boiled sausages dressed in pig intestines have become traditional guests on the tables of the Bavarians. According to the rules of national cuisine, Weißurst is served in the pot in which they were boiled. Salted pretzel and sweet mustard serve as a side dish to the popular dish.
Note to tourists: Germans prefer to eat white sausages in the morning, so ordering them after 12:00 in Germany is considered bad form.Sauerkraut sauerkraut
Traditional national food in Germany is unthinkable without the famous Sauerkraut stew. They even say in the country: “Leb wohl, ess Kohl”, which means “live well, eat cabbage”. The Germans love this simple and tasty dish so much that they jokingly call themselves Krauts.
No holiday meal in Germany is complete without a favorite side dish. Before serving, chopped white cabbage is left to ferment for several days under oppression in earthenware pots placed under water. A properly prepared dish includes peppers, apples, lard, juniper berries, onions, cumin, beer, or white.
Beef rolls (Rinderrouladen)
This high-calorie food is a frequent "guest" of traditional family Sunday dinners. It becomes especially popular with the Germans during the Christmas cold.
In thin long layers of beef tenderloin, a filling of bacon, mustard, onion and pickle is wrapped. The highlight of Rinderrouladen is a spicy dark sauce made from broth, red wine and vegetables, exuding a breathtaking aroma. The combination of simple products gives rise to the unique rich taste of this national dish, which perfectly complements the side dish of stewed cabbage, boiled potatoes or flour dumplings.
Maultaschen
Those who are looking for something to try in Germany from the original food should try the giant Maultaschen dumplings. They are dough envelopes boiled in beef broth stuffed with minced meat, bacon, ham, spinach, nutmeg, marjoram and parsley.
At home, in South German Swabia, the dish is also called Herrgottsbescheißerle ("Deceive God"). According to German legend, the culinary invention belongs to the inhabitants of the Maulbonne monastery. On Good Friday, when eating meat is prohibited, cunning novices secretly filled meatless meat dumplings stuffed with greens.
Berlin-style knuckle Eisban (Berliner Eisbein)
The favorite dish of East Germans is the lot of true meat-eaters. Pork shank boiled in and then baked with skin, generously flavored with garlic, onions, juniper berries and spices, is so huge that it is quite enough for three.
The word Eisbein is translated from German as "ice leg". This name was given to the national food because the indigenous people consume it only in winter frosts. In addition, the appetizing crispy crust on the knuckle shines as if it was covered with a layer of ice.
The first official mention of a layered cake dates back to 1915, when a pastry chef from Bavaria, Josef Keller, decorated the then-popular chocolate cakes with buttercream and cherries. By 1930, the recipe became known throughout the country.
The popular German delicacy got its name for the combination of white, brown and red - the colors of the traditional costumes of the inhabitants of the mountainous Black Forest.
Dresden Stollen
Popular German sweet dishes cannot be imagined without stollen. The history of baking with nuts, marzipan, raisins, candied fruits and spices goes back to 1474. Then in the Saxon Christian hospital of St. Bartholomew, for the first time at the festive table, they offered to try Christmas bread made from flour, water and yeast. For centuries, the Germans have perfected their favorite Christmas delicacy by adding new ingredients to it.
For the Germans, stollen has become a traditional symbol of Christmas. It can be seen and tasted at all fairs held in honor of this holiday.
The food popular in Germany listed above is only a hundredth of German cuisine - the country's national dishes are very diverse. Recipes depend on the region whose calling card they are. So, in the vicinity of the Rhine, Holland also prevails, reflected in the mashed potatoes “Heaven and Earth” (Himmel un Ääd), beef black pudding “Cologne caviar” (Koelscher Kaviar), beer soup (Biersuppe) and curd cheese “Half a rooster” (Halve hahn).
International cuisine is widespread in the eastern part of Germany, and the Bavarians adopted the culinary customs of the Czech Republic and. Favorite dishes here are Obazda cheese appetizer, Eintopf thick soup, Schweinebraten pork roast, Spaetzle egg noodles, Brezel pretzels and Bee Sting cake. » (Bienenstich).
But in whatever region of Germany you find yourself, you will definitely have something to try. And perhaps it is the German national cuisine that will become a model for you for a long time in the preparation of incredibly tasty and satisfying dishes.
Each national cuisine has especially popular dishes. And which ones do the Germans love the most? Let's find out!
Features of German cuisine
German traditional cuisine is a mixture of traditions from numerous regions. Moreover, some traditions are old and are rooted in the days of Roman rule. Then the ancient Germans lived on the territory of Germany, who knew a lot about food. And today each region has its own special recipes.
Before listing the most popular dishes, you should find out some features of the national cuisine. To begin with, it is worth listing the most popular products:
- Pork. She is present on the table not only on holidays, but also on ordinary weekdays. It is estimated that each average German eats about 85 kilograms of meat per year.
- Bread is the head of everything. And the Germans completely agree with this statement, so they don’t start a single meal without bread. In total, there are about 500 different varieties in Germany. And for cooking, rye or wheat flour is usually used, sometimes with the addition of sunflower seeds, pumpkin.
- Vegetables, beans, herbs. They can be included in thick soups that are very popular among native Germans. Vegetables are also boiled and served as a side dish for meat dishes. Especially popular are almost all types of cabbage, peas, spinach, cucumbers, tomatoes, onions and lettuce.
- The menu also includes fish, and it can be combined with meat (for example, in sausages).
Now it’s worth writing separately about cooking methods. The most popular and, of course, not the most useful is frying. But healthier boiling and stewing are also popular.
When it comes to drinks, Germany is of course famous for beer, and there are many different varieties. In addition, the Germans willingly use schnapps.
Popular dishes
Now it’s worth presenting the top 10 best dishes of German cuisine:
1. Sausages. It is believed that about 1,500 different varieties are produced in Germany, and it is simply impossible to single out any particular one, since all are very tasty and deserve attention. It is noteworthy that any gourmet will find something to their liking, because there are both smoked and boiled sausages.
In addition, liver varieties made from offal are popular, as well as the so-called black blood, the main component of which is blood. Sausages are present both on festive tables and in the daily diet. Most often they are served with bread, which, as you know, is also a fundamental component of the national cuisine.
2. Sausages(they are called sausages in Germany) are also very popular and are presented in a wide variety of variations. Traditionally, pork is used for cooking, but some other components may well be included in the composition.
For example, “bokwurst” is boiled-smoked sausages from Berlin, they are made from beef and pork with the addition of cumin, nutmeg, ginger and coriander. Weisswurst are white sausages that are usually made from pork and tender veal with the addition of parsley and boiled. Hamburg sausages are made from veal and fish. Wolves are uncased and are made from pork and veal in Hamburg. And this is not a complete list.
3. Sauerkraut or "Sauerkraut". It is considered a national German dish, and its name is even used in English. The Germans themselves are so fond of them that sometimes they are jokingly called "Krauts". Cabbage is usually fermented without carrots and other vegetables (as, for example, in Russia), salt is traditionally used for this, and sometimes vinegar.
Such an appetizer is served with a variety of dishes, but most often it is stewed or fried and used as a side dish for meat or fish (sometimes fried onions are also added). It goes great with beer.
4. Strudel- This is a traditional German flour dish, which is a roll of dough rolled into a tube with a filling. Usually used sheet thin dough. The filling can be anything, but apples and cherries are considered the most popular options.
Although it is quite possible to use cream (it was such a filling that was one of the very first), berries, cottage cheese with vanilla or poppy seeds. served hot with ice cream or whipped cream and chocolate syrup.
5. Baked pork knuckle or "icebein". This dish is usually present on the festive table. By the way, the name translates as "ice leg", and there are two explanations for this. Firstly, usually in the winter at Christmas, and at this time it is stored frozen. Secondly, when cooked, the crust shines so much that it looks like ice.
How to cook "icebine"? The Germans first stew the knuckle to make it even softer and more tender, and then bake it in the oven. And in order for the dish to acquire a special piquant taste, they use garlic and a traditional drink - beer.
6. Potato salad- this is one of the most, which is usually served as a side dish. And it's pretty easy to prepare. In general, there is no certain classic recipe; every housewife has her own tricks.
But the main ingredient, of course, is potatoes. Moreover, boiled, the so-called wax, which does not boil soft, is used. The potatoes are cut and mixed with onions, pickled cucumbers, fried bacon and other products at hand. As a dressing, you can use yogurt or sour cream.
7. Marzipan. It is not known for certain which country is the birthplace of this confectionery product, but Germany also claims this title. Usually powdered sugar or syrup.
First, the almonds are ground to a powder, then mixed with powder or syrup. The result is a thick mixture with a delicate taste. Such a product is added to sweets and various confectionery products. You can also make a delicious liqueur from it.
8. Eintopf- This is a thick soup, which is usually boiled in broth or water. It can replace both the first dish and the second at the same time. The composition may vary. So, vegetables (carrots, cabbage, potatoes), legumes, pasta, meat, sausages and other meat products are usually used. The name literally translates as "one pan", and appeared, according to one of the legends, in a peasant family in which the hostess wanted to tasty feed all the household members.
9. Spaetzle- this is, in fact, egg pasta with an irregular, porous and rather rough surface. They can be oblong (“spatzen”) or round (“knoepfle”). Spätzle is most often used as a side dish, but can also be served as an independent dish with some additives, such as cheese.
10. Black Forest Cake. This is a traditional German dessert, which is a chocolate-cherry cake. It contains a chocolate biscuit, which is soaked in cherry syrup and smeared with cream. But sometimes the filling is a thick cherry mass, similar to jelly.
Be sure to try these dishes!
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