Dutch cuisine. dutch food

There are few national dishes in Holland, so it will not be difficult to try everything. Yes, and not only the same cupcakes constantly work out.

Let's start our gastronomic journey.

Poffertjes / Poffertjes

What it is: Small, plump pancakes made with yeast and buckwheat flour.

What it looks like: Like our pancakes, but with a touch of buckwheat.

How to eat: With powdered sugar and butter, clumsily wielded with a microscopic plastic fork.

Where to find: In autumn and winter, in street food tracks - there are the most delicious ones.

Appeltaart / Apeltart

What is this: Apple pie.

What does it look like: Oddly enough, no similarities with the American or German pie were found. The taste is very original.

As it is: Definitely with whipped cream and enjoy.

Where to find: Amsterdam residents and enthusiastic tourists assure that the best apple pie can only be tasted at Café Winkel 43 at Noordermarkt, 43. It is.

Bitterballen / Bitterballen

What is this: Salted little balls covered in breadcrumbs and filled with a creamy mixture of ground beef, broth, flour, butter, herbs and spices.

What does it look like: Reminds me of improved fried dumplings.

As it is: Carefully (they are piping hot inside), dipping in mustard. Perfect for beer.

Where to find: In almost any Bruin café (old or artificially aged pubs with dark brown walls and furniture). Look for the best bitterballs at the Grandcafé Luxembourg on Spui, 24.

Stroopwafels / Stroopwafels

What is this: A waffle cookie made from two thin layers of dough with sticky syrup (molasses) in the middle.

What does it look like: Something similar is found in our stores, but the original is only remotely reminiscent.

As it is: Especially good with a cup of coffee or tea. Stroopwafers come in different sizes, but the classic ones are perfect for a standard cup in diameter. Put the cookies on a mug of tea and wait until the sweet syrup melts a little. God, how difficult it is to write about this indifferently.

Where to find: Until 1870, this waffle angel in the flesh could only be tasted in Gouda. Now sold in every supermarket. But it is better to try fresh ones - from the bakery or in the Albert Cuypstraat market.

Snert / Sne(p)t

What is this: Dutch version of pea soup. In addition to peas, the Dutch put leeks, celery and smoked sausage in their soup.

What does it look like: For a very thick pea soup :)

As it is: To be honest, this dish looks “so-so”, but it tastes nothing. Pea soup lovers will definitely appreciate it. Eat with rye bread and bacon.

Where to find: Almost any restaurant or pub.

Pannenkoek / Panenkoek

What is this: Pancakes that are thinner and larger than American ones, but thicker than French ones (imagine now).

What does it look like: They taste a little different from the usual pancakes, but the fillings are amazing.

As it is: They are traditionally eaten for dinner and are often served with sugar syrup, powdered sugar, jam, bacon, or cheese. A classic combination of bacon and sugar syrup.

Where to find: Dine at the popular Pancakes restaurant (here are the addresses) or take a ride on the Pannenkoekenboot - the pancake boat departs from the pier on Ms. van Riemsdijkweg and runs on the Amstel River.

Oliebollen / Olibole

What is this: Donut.

What does it look like: Similar in taste and texture to a regular cottage cheese donut, but less oily. Currants and raisins in the dough - as a bonus.

As it is: Oliebollen is usually served hot (deep-fried) and topped with powdered sugar.

Where to find: Traditionally, the Dutch eat donuts on New Year's Eve. You can find and try at festivals and markets during the winter season.

Gerookte Paling / Gerukte Palin'

What is this: Smoked eel.

What does it look like: It is very reminiscent of the taste of fish that grandfather smokes in the country. It doesn't matter whose.

As it is: Eel is often served on breadcrumbs or a bun as an appetizer for cocktails, but there are many main dishes featuring it.

Where to find: In restaurants (the price cannot be called democratic).

Jodenkoeken / Yodekuke

What is this: Literally translated - "Jewish cookies." Large, flat, round shortbread cookies with a diameter of about 10 centimeters.

What does it look like: Reminds me of a "cake" from the school cafeteria.

As it is: On a bench in Oosterpark.

Where to find: In almost every grocery store in Amsterdam, it is easy to recognize by the stylish yellow can.

Stamppot / Stamppot

What is this: The epitome of Dutch cuisine. A rather heavy dish, consisting of mashed potatoes mixed with vegetables (cabbage or carrots). But the recipe can change, depending on the idea of ​​​​the chef.

What does it look like: This dish can kill you. Seriously. Very satisfying. If you describe the taste, then imagine the classic stew that mom cooks at home. Now mentally place the dish in the blender. Get Stumpot.

As it is: Traditionally served with rookworst (local smoked sausage).

Where to find: Best of all at home with some Dutchman. If communication in bars is difficult for you and you can’t ask for a visit to a stranger, then try asking around in pubs - maybe you are lucky and the chef has prepared Stumpot for the staff just today. If that still doesn't work, then go to Albert Heijn (a chain of supermarkets throughout Amsterdam), buy a ready-made dish and heat it up in the nearest available microwave.

Patat / Patat

What is this: French fries. The most common fast food in Amsterdam, worth a try just for show. In general, it is strange to buy potatoes from Arabs and hope for something.

What does it look like: For potatoes, which are cooked in bad pizzerias in your city. It is often a bit al dente.

As it is: With any sauce except ketchup (it is very bad).

Where to find: Sold in stalls on the first floors of buildings that you will meet at every step of your tourist path.

Speculaas / Speculaas

What is this: A typical Dutch (and also Belgian) cookie.

What does it look like: It is difficult to immediately recall the Russian analogue, but it is 100% there. The taste is spicy and pleasant: a mixture of cinnamon, nutmeg, cloves, ginger, cardamom and white pepper. Crispy.

As it is: By hand, straight out of the package.

Where to find: At the supermarket.

Koffie Verkeerd / Koffi Verkeerd

What is this: Literally translated as “wrong coffee”, because regular coffee will contain only a third of milk, instead of the Dutch 50/50.

What does it look like: On a latte, but no foam.

As it is: In the morning, a bite to eat with a small cookie, which is sure to be brought to the drink.

Where to find: Koffie verkeerd can be ordered in almost any cafe or restaurant in the Netherlands.

Kaasbroodjes / Kaasbrodjes

What is this: Crispy puff pastry with soft cheese filling.

What does it look like: It's like the cheese puff from Crossroads, if it tasted good.

As it is: Be careful because they crumble.

Where to find: Almost every bakery in Amsterdam, as well as shops like Albert Heijn.

Lekkerbek / Lekkerberk

What is this: Dough-fried fillets of white fish sold by street fishmongers and fishmongers throughout the country.

What does it look like: It is likely that you have eaten fish in batter more than once and are sure that you can well imagine the taste. And here it is not.

As it is: Hot and immediate.

Where to find: Look for fragrant fish stalls at street markets or head to stores like Volendammer Vishandel.

Filet Americain / Filet America

What is this: Raw beef meat pasta with spices.

What does it look like: Meat tar-tar.

As it is: Spread generously on bread or crackers. But if you are pregnant or have low immunity, then it is better to skip this item altogether.

Where to find: Locals advise to try at restaurants Herengracht (Herengracht, 435), Broodje Bert (Singel, 321) or La Cage (Reguliersdwarsstraat, 44).

Krentenbollen / Krentebole

What is this: Small soft breads with currants and raisins inside.

What does it look like: Reminiscent of Russian buns with raisins, only the Dutch version has more butter and raisins.

As it is: With a slice of cheese on top.

Where to find: In most grocery stores and bakeries in the Netherlands.

Dutch cuisine and traditional Dutch cuisine recipes.

The review was prepared based on the information service for foreign countries of the Ministry of Foreign Affairs of the Netherlands.

Image from the cover of the Dutch Cuisine brochure. Some traditional recipes of Dutch cuisine”, published by the Information Service for Foreign Countries of the Ministry of Foreign Affairs of the Netherlands in the early 2000s, from which we present some fragments in this review.

In the picture - one of the main elements of the element of the Dutch coat of arms - a lion, here in a chef's hat, with kitchen utensils and the flag of the Netherlands, stuck in a piece of cheese.

The information service for foreign countries of the Ministry of Foreign Affairs of the Netherlands writes, characterizing the common features of Dutch cuisine:

“Dutch cuisine as it exists today is the product of a long tradition. This applies not only to the recipes themselves, but also to the combinations of dishes.

It goes without saying that in any national cuisine of the world, those products are most often used that are most quickly and in large quantities available in a given country, or are easy to manufacture.

The Netherlands has a rich agricultural tradition.

This can also be seen in dishes: for a long time, various dairy, grain (cereal) and meat products have been the main products used to prepare many dishes.

In addition, Dutch cuisine is famous for the fact that it often uses vegetables and fruits.

Along with this, fish is also of great importance:

The Netherlands is a country in whose life the waters of the sea and rivers play a big role, and this circumstance only contributes to the popularity that dishes from fish and other seafood enjoy among the Netherlands.

Dutch cuisine has also experienced a significant influence from the culinary traditions of immigrants who brought with them their recipes and the products necessary for their preparation. Indonesian cuisine has had a particularly important impact on the gastronomic habits of the inhabitants of the Netherlands.. Thanks to modern methods of transporting products, the stores have a large selection of fresh exotic vegetables, fruits and spices.

What exactly do the Dutch like to eat? Of course, there is no dispute about tastes, but, in general, we can say that the Dutch love sweets. Therefore, in any Dutch cookbook you will find many recipes for sweet dishes and snacks.

A famous and typically Dutch delicacy is "drop" (licorice sweets), which, in addition to licorice (licorice), includes various salts, sugars, binders, and sometimes other flavors. By taste, shape and color, there is a huge variety of types of this delicacy.

Along with the "regular" menu, there are also dishes and drinks that are traditionally eaten and drunk on special occasions.

So, relatives and friends who came to visit on the occasion of the birth of a child in the family are treated in honor of the newborn with traditional crackers with aniseed dragees (“beshyaut-met-myaushes”), and on Queen’s Day (“Koningine-dakh”, April 30, when the Queen's birthday is celebrated) it is customary to drink orange-bitter (orange tincture).

In general, in the Netherlands they eat three times a day, including one hot meal.

Although it is rather difficult to make any generalizations, the following is a general overview of the types of food and small snacks that are eaten throughout the day in the Netherlands.

Dutch breakfast

In the past, the Dutch breakfast mainly consisted of, which was sometimes eaten with bread. Now, porridge for breakfast is often either not eaten at all or replaced with other cereal products, such as muesli (a mixture of various cereal products, nuts and raisins) or corn flakes.

However, sandwiches are most often eaten for breakfast. And in this, again, one can trace the Dutch tradition: the most favorite are sandwiches with slices of various high-quality varieties of cold meat, sausages or cheese, as well as sandwiches with peanut (peanut) paste, jam (preserve) or other sweet delicacies, such as , for example, chocolate topping ("hahel-slah").

While in other countries this chocolate topping is mainly sprinkled on cakes and muffins, in the Netherlands it is sprinkled on sandwiches. There is a wide variety of different types of sandwiches.

Breakfast is usually followed by coffee at about eleven o'clock in the morning. Coffee is often served with something sweet, such as butter cookies, gingerbread or cake.

Lunch (second breakfast)

Lunch, like breakfast, often consists of bread and rolls. There is a wide range of different types of bread in the Netherlands, from very dark and black (rye) bread to white (wheat), and from large loaves of bread to small poppy seed buns. There are also sweet varieties of bread: for example, “krentenbol” (a bun with cinnamon, raisins and candied fruit) or “syauker-brood” (sugar loaf - thick juicy sweet bread with melted candies).

At about three or four in the afternoon in many homes in the Netherlands it is tea time. Tea is also often served with something sweet, such as a cake, a slice of cake, a biscuit (dry biscuit) or (chocolate) sweets with filling.

After tea, closer to the end of the day, around five o'clock in the evening, sometimes there is a time for a "glass or two" ("borrel"). Both non-alcoholic drinks such as fruit juices and mineral water, as well as spirits such as gin (juniper vodka), beer, sherry and white or red wine are served. Often, these drinks are served with salty or savory snacks, such as liverwurst slices, diced cheese, or salted biscuits.

Dutch lunch

Dutch snacks before dinner often include fish, in endless combinations, for example, with vegetables or fruits; however, snacks based on meat products are also popular. In addition, the Dutch are happy to eat soups for the first meal. Of these, vegetable soup and are the most famous.

Gone are the days when the second ("main") dish in the Netherlands was just a traditional combination of potatoes, meat and vegetables.

The menu has become more international: for example, on the table you can find a wide variety of Indonesian, Italian, Chinese and other foreign dishes. Foreign products and seasonings in the Netherlands are also often added to dishes of Dutch origin, which sometimes leads to new and unexpected combinations.

Lunch usually ends with a sweet dessert. The conclusion that the dessert is very popular among the Dutch suggests itself, in view of the almost myriad of recipes for various cakes, pancakes and fritters that Dutch cuisine is rich in. At the end of the meal, a cup of coffee with chocolate or mint candy (“chill”) is also usually served, sometimes along with a glass of liquor or cognac.

Thus, without any doubt, the Netherlands has a rich and varied national cuisine. Along with all foreign dishes and recipes that reflect foreign influence, there are, of course, also typical Dutch dishes and food combinations, such as, for example, (mashed potatoes and vegetables with curly ("peasant") cabbage and sausage), ( meat jelly, a traditional dish of buckwheat flour and meat broth) and (lean sugar), mostly unknown in other countries.

Dutch cuisine: traditional recipes

Further some traditional Dutch recipes according to the above-cited publication of the Information Service for Foreign Countries of the Ministry of Foreign Affairs of the Netherlands - the brochure “Dutch cuisine. Some traditional Dutch recipes:

From soups:

Tomato soup (tomato soup)

Dutch Tomato Soup Recipe:

For the broth:

- 1 piece of pulp (about 400 grams) beef or veal (tibia)

- 1 1/2 liters of water

- 1 onion or 1 stalk leek

- 1 carrot

- a few sprigs of parsley

- (optional: a piece of nutmeg) For tomato soup:

- 750 grams of tomatoes (preferably Dutch soup tomatoes)

- 1 onion

- 2 bay leaves

- 35 grams of sifted flour

- 35 grams of butter

- 1 tablespoon lemon juice

- salt to taste

- pepper to taste

Wash the meat in cold running water. Peel the onion and chop coarsely (if you use leeks, then it should be thoroughly washed and cut into thin rings). Peel the carrots and chop finely. Bring water with vegetables and spices to a boil and put the meat in boiling water. Cover the pan with a lid and let the broth brew for about 4 hours on very low heat (never bring to a boil!). If you want the broth to turn out to be transparent and non-greasy, it is necessary to remove the foam formed during the cooking of the broth with a slotted spoon. Strain the infused broth through a sieve with a clean linen (so-called “tea”) towel placed in it.

Heat up the broth again. Finely chop the tomatoes and dip them, along with the bay leaf, into the broth. Peel the onion, finely chop and add to the broth. Bring soup to a boil and simmer for about 30 minutes. Take out the bay leaf. Transfer the soup to a sieve (or puree sieve) and rub the tomatoes through a sieve. Bring the strained soup back to a boil.

Melt the butter in another saucepan, add flour to it at one time and knead the flour mixture (passerovka) until a rounded mass is obtained. While stirring constantly, gradually add the strained soup to the flour and butter mixture until the result is a well seasoned soup. After that, lightly boil the soup for about 10 minutes over low heat and add salt, pepper and, if desired, lemon juice to taste.

For a particularly delicious dish, dilute 1/8 liter of sour cream in a separate bowl with a few tablespoons of hot soup. After that, add the resulting mixture to the soup and stir, no longer bringing the soup to a boil.

From snacks:

Harnalen Cocktail (Shrimp Cocktail Salad)

Recipe "Harnalen-cocktail":

- 2 round pineapple slices

- 2 deciliters of whiskey sauce

- 2 tablespoons cream

- 200 grams of shelled (Dutch) shrimp

- 4 green lettuce leaves

- ground red (capsicum) pepper (paprika)

- parsley greens

- 4 round lemon slices

Set the pineapple slices aside for a while to let the juice drain from them, and then cut into pieces. Mix cream with whiskey sauce and add shrimp and pineapple pieces. Then place one lettuce leaf in each of the cocktail glasses and fill each glass halfway with the shrimp cocktail salad. Sprinkle the resulting dish with ground red pepper and parsley. Finish the shrimp cocktail salad by skewering a round slice of lemon on the rim of the glass. The dish should be served as chilled as possible (but not frozen!).

In some countries, whiskey sauce can be bought ready-made in glass jars. However, this sauce is easy to make yourself. To do this, take 1/2 deciliter of mayonnaise, add 3 tablespoons of cream, 2 tablespoons of whiskey (or sherry), a small amount of ground red pepper, 1 tablespoon of tomato paste and a few drops of Worcester sauce (to taste) and mix everything well. Add some lemon juice to taste.

"Hyuzaren-salade" (meat or "hussar" salad)

Recipe for the Dutch salad "Khuzaren-salade":

- 300 grams of boiled meat

- 200 grams of boiled potatoes

- 1/2 red pepper (paprika)

- 1 sweet and sour apple

- 4 tablespoons boiled green peas

- 4 cucumbers

- 2 tablespoons pickled shallots

- 3 tablespoons of mayonnaise

- 1-2 tablespoons of vinegar

- salt and pepper

For garnish:

- green lettuce leaves

- pickled shallots

— cucumbers

- hard boiled egg

- 1/4 red pepper (paprika)

- parsley greens

Cut potatoes and meat into cubes and mix. Peel the apple and remove the core from it. Peel and rinse red peppers. Cut the apple and red pepper into small cubes and add to the meat and potatoes. After adding peas, mix everything. Add chopped cucumbers and shallots. After that, season the resulting mass with vinegar and mayonnaise, mix, salt and pepper to taste. Rinse the lettuce leaves, lay them on the bottom of the salad bowl. Put the resulting meat salad in a salad bowl and garnish with pickled cucumbers and shallots, sliced ​​egg, strips of chopped red pepper and parsley.

From meat dishes:

"Balkenbrai" (meat jelly with buckwheat flour)

In the Netherlands, this dish was traditionally eaten, mainly during the slaughter period. It is best known in the provinces of Gelderland, North Brabant and Limburg.

Recipe "Balkenbrai":

- 1 kilogram of meat offal (trimmings) or minced meat (minced meat)

- 1 1/2 liters of broth

- 5 deciliters of blood

- 1 teaspoon salt

- 300 grams of buckwheat flour

- 1 1/2 tablespoons of mixed spices (a mixture of grated nutmeg, ground black pepper, cloves, nutmeg, bay leaf and thyme)

- for 4 flat pieces (servings) "Balkenbrai": 30 grams of butter

Boil offal or minced meat in broth (about 20 minutes) until fully cooked. If you use organ meats, they should be passed through a meat grinder. Mix meat with broth and blood and bring everything together to a boil. Add buckwheat flour, salt and mixed spices. Cook the resulting mixture at a boil, stirring constantly, until the result is a dense sticky consistency that lags behind the bottom of the pan. Pour "Balkenbrai" into plates or bowls previously moistened with water and let the dish harden for 24 hours.

Frozen "balkenbryai" cut into flat pieces 1 centimeter thick. Heat the butter in a frying pan and fry the pieces of jelly in it well.

"Balkenbryay" is served with bread or hot, for example, with a dish called "heite bliksem" (potatoes stewed with apples and meat (see site note below) or with mashed potatoes and vegetables with red cabbage.

"Blinde finken" (stuffed veal rolls)

Blinde finken recipe:

- 4 thin, flat slices of veal (or pork schnitzel) or steak (each weighing about 60 grams)

- 2 slices of bread

- milk

- a pinch of grated nutmeg

- 60 grams of minced meat

- 4 slices lean bacon or bacon

- (wooden) cocktail sticks or cotton thread (twine)

- 1 teaspoon vegetable oil

- breadcrumbs (crackers)

- butter or margarine

Crush the bread crumb and soak in milk until it becomes completely soft, knead with a fork until an even mixture is obtained. Add salt, grated nutmeg and minced meat. Beat the minced meat until you get a fluffy consistency. Crack the egg carefully, separating the white from the yolk. Lightly anoint each piece of meat with egg white and cover with a layer of minced meat. Wrap a slice of bacon to make a tube-shaped roll, fasten it with a cocktail stick or tie with cotton thread. Place the rest of the egg white, yolk and vegetable oil in a deep bowl and beat everything. Sprinkle a sheet of special baking paper with a little breadcrumbs. Dip rolls in egg, then roll in breadcrumbs.

Melt some butter or margarine in a pan. Once the oil is hot, place the meatballs in the pan and fry until golden brown. Add some water. Cover the pan with a lid and lightly simmer the dish over low heat for another 20 minutes (steak rolls for one hour). Carefully remove the cotton thread or remove the (wooden) cocktail sticks from the finished rolls. Use the remaining liquid in the pan for gravy.

Boiled potatoes and boiled vegetables are served as a side dish for rolls.

"Crocketten" (croquettes)

Recipe for Dutch Croquetten (croquettes)

- 150 grams of lean veal meat

- 1 1/2 deciliters of water

- onions, carrots, parsley

- thyme, nutmeg, white peppercorns

- 20 grams of butter

- 20 grams of sifted flour

- 2 grams of gelatin

- 1/2 (table) spoon of cream or milk

- a few drops of lemon juice

- breadcrumbs

– breaded egg (1 egg white beaten with 1 tablespoon of water)

- deep frying fat

- parsley greens

Bring 1 1/2 deciliters of water to a boil. Put meat in boiling water, salt, add spices and bring to a boil again. Boil the meat for about 30 minutes over low heat until fully cooked. Strain the broth and, if necessary, add water, so that the result is 1 1/4 deciliters of broth. Remove spices from broth. If necessary, clean the cooled cooked meat from films and veins. Chop the meat very finely. Melt butter in a saucepan, add flour, stir well until a homogeneous mixture is obtained (stew sauce). Heat the resulting sauce a little, making sure, however, that it does not turn brown from too long heating. Add the broth in one go.

Stirring constantly, bring the mixture to a boil. You should get an even, uniform consistency. Remove the saucepan from the fire and add to its contents diluted in cold water and bury the squeezed gelatin. Let the gelatin dissolve completely. Add finely minced meat and finish the stew by adding cream or milk and lemon juice. Salt and pepper the mass to taste. Pour the stew into a deep plate and put in the cold, so that the result is a cold as ice and well-frozen mass. After that, divide it into 4-5 equal parts.

From parts of the frozen stew, using two spoons, prepare oblong “bars” of regular cylindrical shape about 10 cm long. All irregularities on the surface of the croquettes should be smoothed out as best as possible. After that, roll them on all sides in breadcrumbs and, if necessary, reshape the croquettes into an even cylindrical shape. Dip the croquettes in the breadcrumbs and roll again in the breadcrumbs.

Dip the croquettes in hot deep-frying fat and fry until brown. After taking out the finished croquettes, let all the liquid drain from them and immediately serve the croquettes on the table, using parsley for garnish.

Croquettes are eaten in haste or with a slice of bread. Croquettes and French fries (called "patat" in the Netherlands) are a popular type of fast food in the Netherlands.

Some traditional Dutch vegetable dishes:

Blote-kindertjes-in-et-khras (white beans with turkish beans)

Recipe for Bloté-Kindertjes-in-et-khras:

- 150 grams of white beans

- 500 grams of (green) Turkish beans

- 1 deciliter of water

Rinse white beans and soak for 8 to 24 hours in a pot of water covering the tops of the beans. After that, cook the beans in the same water at a boil for about 1 hour until fully cooked. Rinse the Turkish beans, clean the pods of coarse hairs and cut into thin long strips. Put them in a pot of water, bring quickly to a boil and cook at a boil for 20 minutes. Drain the pots in which the turkish beans and white beans were boiled and stir the boiled beans together. Salt boiled beans and beans to taste and add butter or margarine.

Bryaune-bonen-met-spec-en-stroop (red beans with bacon and molasses)

Recipe for Bryaune-bonen-met-spec-en-strop:

- 400 grams of red beans

- 1 1/2 ounces (= 150 grams) bacon

- 20 grams of butter or margarine

- 2 tablespoons of molasses (molasses, molasses)

- salt and pepper

Rinse the red beans and soak for 8 to 24 hours in a pot of water covering the tops of the beans. After that, cook the beans in the same water at a boil for about 1 hour until fully cooked. Bacon cut into cubes and fry in butter or margarine. Drain the water from the pot in which the beans were boiled, add the fried bacon and molasses to the boiled beans and mix. If desired, salt and pepper the dish to taste.

"Hey bliksem" (potatoes stewed with apples and meat)

Recipe "Hey blixem":

- 400 grams of bold smoked bacon (loin)

- 500 grams of sour (pickled) apples

- 500 grams of sweet apples

- 1 1/2 kilograms of peeled potatoes

- 1/2 tablespoon of salt

- pepper (ground black)

- 3 tablespoons of molasses

Rinse the bacon, put it in a saucepan, pour in plenty of water and cook at a low boil for 25 minutes. Peel the apples and remove the core from them. Cut apples and potatoes into pieces and add them to the bacon. After about 15 minutes, as soon as the potatoes are cooked, remove the bacon from the pan. Cut the bacon into strips about 1 cm thick. Add molasses to apples and potatoes, salt and pepper to taste. After that, knead everything together well. Serve "hey blixem" on the table should be on a large dish, spreading the chopped bacon on top.

Hyutspot (stew with potatoes, carrots and onions)

This traditional Dutch dish owes its origin to the inhabitants of the city of Leiden. Tradition says that when the blockade of the city was lifted in 1574 and the Spanish troops that had besieged Leiden retreated until that time, one boy found a “hyutspot” pot on the positions left by the Spaniards. However, that "hutspot" was still different from the dish of the same name, known to the Dutch at the present time. It could not contain potatoes, since this product was still unknown in Europe at that time. The variety of carrots was also different, however, the main idea of ​​\u200b\u200bthe dish has remained the same until today. Until now, every year the inhabitants of Leiden traditionally celebrate October 3 - the day the Spanish blockade was lifted - by preparing this dish.

Hyutspot Recipe:

- 600 grams of beef brisket

- 3 deciliters of water

- 1 tablespoon salt

- 1 1/2 kilograms of potatoes

- 1 1/2 kilograms of "winter" carrots

- 400 grams of onions

- 100 grams of butter or margarine

- 1 deciliter of milk

Salt the water in a saucepan and bring to a boil, lower the beef brisket into boiling water and cook at a boil for about 1 hour. Peel the potatoes and cut into large pieces of approximately the same size. Rinse the carrots, peel and finely chop. Peel the onion and chop finely. Put the potatoes, carrots and onions into the pot with the meat and bring the total mass back to a boil. Simmer everything together for about 30 minutes until fully cooked. Remove the meat from the pan and do not let it cool. Drain any moisture (sauce) in the saucepan into a separate bowl, as it will be needed later. Mash the potatoes and vegetables well, mix with each other. Bring milk with butter or margarine to a boil and then mix with hutspot puree. If necessary, add moisture (sauce) from the stew to the puree to make the puree more juicy. Finely chop the hot beef brisket and mix with the hutspot puree.

"Stumppot Burenkol" (potato and vegetable puree with curly ("peasant") cabbage and sausage)

The name of the dish "stumppot" (from the verb "stumpen", which in Dutch means: "(raz) crush", "crush") indicates that all the prepared components (most often, two or more of them) are together subjected to a strong " kneading." "Stumppots" refer to typical Dutch dishes based on potatoes and vegetables. Although this food combination is also found in the national cuisines of other countries, the Dutch "stumppot" most often still has a denser texture than comparable foreign dishes.

"Stumppot" was considered in the old days one of the cheapest dishes, since the dish was prepared from products grown on their own land (in addition to potatoes, carrots, turnips or beets were also used for the dish). "Stumppots" made from lots of potatoes (or legumes) were highly satisfying meals.

Recipe "Stumppot Burenkol":

- 1-11/2 kilograms of curly ("peasant") cabbage

- 1 1/2 kilograms of potatoes

- milk

- 500 grams of smoked sausage or "Frankfurt" sausages

- 4 tablespoons butter or margarine

- pepper (ground black)

Peel the cabbage from hard petioles, rinse and finely chop. Put the peeled and sliced ​​potatoes into a pot of water and salt a little. Put cabbage and smoked sausage on top of potatoes. Cook at low boil for 30 minutes. Take the smoked sausage out of the pot. Mix the rest of the contents of the pan well, adding milk and butter, until a thick juicy mass is obtained. Add salt and pepper to taste.

Some sweet dishes (desserts) of Dutch cuisine:

"Drn-in-de-pan" (fritters)

Drn-in-de-pan recipe:

- 500 grams of pancake flour

- 3 1/2 deciliters of lukewarm milk

- 250 grams of a mixture of washed cinnamon and raisins

- butter, margarine or vegetable oil for frying

Pour flour into a bowl, add salt, make a funnel in the middle and break an egg over it. Add 2 deciliters of milk. Mix everything well until you get a smooth smooth mass. After that, add the rest of the milk and a mixture of cinnamon and raisins. Melt butter in a large frying pan. Put three pieces of dough on the pan each time and lightly fry the pancakes on both sides until golden brown.

"Chrismail Pudding Met Besse Sap" (semolina pudding with berry sauce)

Recipe for Netherlandish semolina pudding with berry sauce - Chrysmail Pudding Met Besse Sap Pudding:

For the pudding:

- 1 liter of milk

- 1 lemon peel

- 100 grams of semolina

- 75 grams of sugar

- 20 grams of butter

For sauce:

- 1 jar of (red) currant jam

- juice of two lemons

- 1/2 liter of boiling water

- about 500 grams of red currant berries (peeled) or 3 deciliters of red currant juice

- 2 deciliters of water

- a piece of cinnamon stick

- 75 grams of sugar

Put the lemon peel into the milk, bring the milk to a boil and let it brew for 25 minutes. Mix semolina with sugar and, stirring constantly, add the resulting mixture to boiling milk. Bring the mass back to a boil and, stirring occasionally, keep on low heat for 5 minutes. Remove the lemon peel from the pudding, add the butter and stir. Rinse the pudding mold with cold water and pour the pudding into it. Let the pudding cool well. Put the well-frozen pudding out of the mold on a dish or plate.

Put currant jam in a saucepan. Add lemon juice and boiling water. Stir until you get an even smooth mass. Serve warm or chilled with pudding to taste.

If you want to make berry juice from fresh berries, use your juicer to turn the amount of berries needed to make about 1/2 liter of berry juice. To get a clear juice, strain the liquid obtained after squeezing the berries through a sieve with a clean linen (so-called “tea”) towel placed in it.

After that, pour 2 deciliters of water into the pan, put a piece of cinnamon stick and bring the water to a boil.

After about 10 minutes, remove the cinnamon from the pan. Dissolve sugar in boiling liquid and add berry juice. Season the sauce with a small amount of potato flour or corn starch diluted in cold water. Berry sauce is recommended for eating on the same day.

"Water-hryuvel" (boiled cereals with raisins and berry juice)

Recipe "Water-chryuvel":

- 50 grams of pearl barley

- 6 deciliters of water

- 60 grams of cinnamon

- 60 grams of raisins

- 1/2 deciliter lemon juice

- 100 grams of sugar

- 3 deciliters of berry juice

Rinse the grits and soak in 6 deciliters of water for 12 hours. Rinse the raisins and cinnamon and add to the cereal. Add also lemon juice. Stirring constantly, bring the cereal to a boil and cook everything together for about 1 hour until fully cooked. Then add sugar and berry juice.

"Ventel-teifies" (cinnamon croutons)

Recipe "Ventel-teifies":

- 25 grams of sugar

- 1 teaspoon cinnamon

- 2 1/2 deciliters of milk

- 10 slices slightly stale white bread

- 50 grams of butter or margarine

Break the egg and beat together with cinnamon, milk and sugar. Cut the crusts off the slices of bread, cut the crumb slices diagonally. Dip the resulting triangular loaves one by one into the beaten egg mixture. After that, put the bread in a pile and pour over the rest of the egg mixture in order to soak the bread well with it. Melt some butter or margarine in a pan. When the oil is hot, quickly fry the croutons on both sides until golden brown. Put the hot croutons on a dish, sprinkle with sugar and serve immediately.

Pancakes

The basic recipe for making Dutch pancakes:

- 500 grams of wheat flour (fine grinding)

- 10 grams of salt

- 20 grams of yeast

- 9 deciliters of lukewarm milk

Pour flour into a mixing bowl and add sugar. Make a funnel in the middle and break the eggs into it. Dissolve yeast in a small amount of lukewarm milk and pour into a funnel. Then add half of the total amount of milk. Stir all the dough components with each other from the center to the edges of the total mass and then mix the dough well so that no lumps remain. Continuing to knead the dough, pour in the rest of the milk in a thin stream.

Cover the pan with the dough with a towel and leave for 1 hour in a warm place so that the dough rises. For each new pancake, put a piece of butter or margarine in the pan and heat until it starts to darken. Use a wooden scoop to scoop out the dough (dough) from the pan and pour it into the pan, allowing the dough to spread over the entire surface of the pan. Fry pancakes over low heat until fully cooked. Once the top of the pancake is dry, turn the pancake over and fry the other side until golden brown. Serve pancakes on the table with molasses, sugar, jam, etc.

Dutch pancakes with different types of filling:

1. Prepare the dough in the manner described above. Before you set the dough aside to let it rise, add cinnamon, raisins, sliced ​​apples and/or candied fruits to taste. Fry pancakes in exactly the same way as above.

2. Pancakes with bacon (“pannekuken-met-speck”) also taste good. Prepare the dough as described above. First, put a few slices of bacon in the pan and lightly fry. After that, scoop up the dough and pour it into the pan on top of the bacon. Once the pancake is dry on top, carefully flip over to the other side. Serve at the table along with molasses.

3. Pancakes with cheese (“kaas-pannekoek”): pour a portion of the dough into the pan. Once the top side of the pancake is dry, turn the pancake over to the other side and add a few slices of cheese to melt the cheese.

Dutch porridges:

"Lammetjes-pap" (cereal flour porridge with cinnamon)

Recipe for "Lammetjes-pap", Dutch porridge made from flour with cinnamon:

- 60 grams of sifted flour

- 1/2 teaspoon salt

- 1 teaspoon cinnamon

- 1 liter of milk

- 4 tablespoons of sugar

Mix flour with cinnamon and salt, dilute with two tablespoons of milk and make a gruel. Bring the rest of the milk to a boil. Whisking constantly, pour the flour gruel into the boiling milk. Add sugar to taste.

"Laue-wifen-cost" (porridge made from buckwheat flour)

Recipe for Laue Wifen Cost, Dutch buckwheat porridge:

- 1 liter of milk

- 300 grams of buckwheat flour

- 1/2 teaspoon salt

- butter and molasses

Bring milk to a boil. Pour the buckwheat flour into a bowl and mix with salt. Pour in hot milk. Serve at the table along with butter and molasses.

Ryaistebray (Rice porridge)

Recipe for Ryaistebray, liquid rice porridge:

- 125 grams of rice groats for porridge or round-grain rice groats

- 1 liter of milk

- a piece of lemon peel

- brown bastre (a type of sugar) or vanilla sugar, to taste

– cinnamon

Rinse and sift the rice in cold running water until the running water runs clear. Pour milk into a saucepan, add salt to taste, as well as lemon peel. Bring everything together to a boil. Add washed rice to the pot and mix well. Stirring occasionally, cook the rice for about 1 hour until cooked through until the rice is fluffy.

“Räistebrai” is served on the table in a heated dish or on preheated plates. For garnish, use bastre or vanilla sugar, as well as cinnamon.

From the traditional baking recipes adopted in Dutch cuisine:

Kryaudkuk (gingerbread)

Recipe for the Dutch gingerbread "Kryaudkuk"

- 250 grams of pancake flour

- a pinch of salt

- 50 grams of brown bastre (a type of sugar)

- 1 teaspoon cinnamon

- 1/2 teaspoon anise powder

- 1/2 teaspoon clove powder

- 1/2 teaspoon grated nutmeg

- 1/2 teaspoon ground pepper

- 1/2 teaspoon ginger powder

- 125 grams of molasses (6 tablespoons)

- 2 deciliters of milk

- 1 tablespoon of rum

Grease the springform with oil and then lightly sprinkle it with sifted flour. Mix pancake flour with spices and bastre, mix well the resulting mixture. Add molasses and milk and stir everything together until the result is a homogeneous dough without lumps. Put the dough prepared in this way into a detachable form, put the form in an oven preheated to 150 ° C and bake the gingerbread for 55 minutes. Allow the finished cake to cool, remove it from the mold and cut into pieces from the center. Gingerbread tastes good when served with butter.

From drinks

"Anyais-melek" ("anise milk")

Anise milk, along with cocoa ("chocolate-melek"), is one of the most popular ice skating drinks in the Netherlands. One has only to stand out in severe frost in winter, as many Dutch people put on skates, and on the ice and along the banks of frozen rivers and canals small tent-stalls appear (the so-called “cook-en-zopi-kraampies”), where you can buy all sorts of goodies, like, e.g. aniseed milk or pea soup

- 1 liter of milk

- 1 tablespoon (not with top) anise seeds

- 4 tablespoons (not with top) sugar

optional: 1/2 tablespoon (not heaped) corn starch

Warm up the milk. Put anise seeds in a thin cotton handkerchief and tie it. Dip a handkerchief with anise seeds in hot milk and let the drink brew for some time (about 20 minutes). Instead of a cotton handkerchief, you can also use an "egg" ("acorn") for brewing tea.

Remove anise seeds from milk. Add sugar to the drink and let the sugar dissolve completely. Mix cornstarch with one tablespoon of milk to make an even mass, and, stirring, add it to the hot aniseed milk. Boil the drink for some more time until the milk thickens slightly.

From the brochure Dutch Cuisine. Some traditional recipes of Dutch cuisine”, published by the Information Service for Foreign Countries of the Ministry of Foreign Affairs of the Netherlands in Russian in the early 2000s.

(Note that now the Information Service for Foreign Countries - Afdeling Voorlichting Buitenland has curtailed its activities).

Amsterdam is known all over the world for its relaxed atmosphere. But one more "attraction" of the capital of Holland is restaurants and cafes that amaze with their variety and satisfy the tastes of absolutely all fans of gastronomic tourism. Reading the menu, you should try some of the "most Dutch" dishes that characterize the local cuisine. What dishes of national Dutch cuisine are worth trying in Amsterdam?

Stroopwafels: Caramel Delight

In Amsterdam, there is a real cult of stroopwafels. This delicacy of two layers and caramel syrup was created in Gouda quite by accident - from biscuit crumbs. Attractive shape and mouth-watering syrup became the key to the popularity of stroopwafels: in the 18th century they were sold in inexpensive eateries, and outside of Gouda. For the Dutch and tourists, there is no better accompaniment during a walk than stroopwafels. Of course, hot delicacy is especially popular during the Christmas period, when you can order mulled wine or hot chocolate with it. Since the waffles are quite hard, it is customary to soften them a little by holding them over the steam from the drink. Now the popularity of stroopwafels has reached such proportions that factories have begun to produce them. But nothing compares to those sold in pastry shops.

Bitterbollen: meaty fast food

Tiny Dutch meatballs bitterballen made from a mixture of different types of minced meat, butter, broth and parsley, seasoned with spices and nutmeg - this is an example of a typical Amsterdam "snack". Usually bitterballen is ordered in bars as a snack or eaten right on the street, relaxing while walking. If you look at any Dutch holiday, they will almost certainly be on the table. Traditionally, these meat balls are served with mustard or sauce. The seemingly simple and unpretentious dish has a long history, and the name "bitter balls" does not refer to the taste of bitterballs, but to the bitter drink with which they have long been served. Initially, the balls were formed from the remains of minced meat - it is believed that their author was the wife of one of the owners of the Amsterdam bar. But then this unpretentious dish more than once rescued the Dutch soldiers and hunters.

Stumppot: a hearty dish for a full meal

Stumppot is one of the most beloved Dutch dishes. It is a mashed potato usually cooked with cabbage or other vegetables and served with a savory sauce. Another component of stumppot is bacon, pieces of smoked sausage or sausages, which are traditionally loved by many peoples of Western Europe. Stumppot vegetables usually include spinach, onions and carrots, endive. The exact history of the appearance of the stumppot in Holland is unknown. However, the popularity of the dish in Amsterdam is breaking records: it is ordered in street cafes and restaurants, bought from supermarkets. Tellingly, stumppot is a dish accessible to tourists with any budget.

Herring on bread: the most favorite snack of the Dutch

What the Dutch love with all their hearts is a sandwich (or rather a sandwich) with herring - the simplest dish here has become national. In addition to fish, fresh onions and pickles are added to it, and they are sold in Amsterdam literally around every corner. Tourists who have tried a sandwich once cannot refuse it again and again. From the point of view of gastronomy, a white bun with ingredients packed into it has no special culinary value. But for the Dutch, there is no more favorite fast food. In addition, in every country there should be inexpensive and tasty street food.

Pofferches: the Dutch version of donuts

Every country has its own tradition of making donuts, and Holland is no exception. Pofferches are simply adored in Holland - unlike other donuts, they are cooked in a special frying pan and have a light structure. Traditionally, these donuts are served with jams, strawberries, whipped cream or syrups, and are prepared only after ordering, especially for the client. Interestingly, the "most Dutch" pofferches come from the former Dutch colony - Indonesia. Donuts in Amsterdam are sold at any time, but during the cold season, the number of stalls offering donuts increases dramatically. The Dutch also gorge themselves on donuts during national holidays or summer festivals.

Snert: the main winter dish

If you find yourself in a cool time in Amsterdam, you should try snert - the famous pea soup. It has a very thick texture and calorie content. A large number of smoked meats and sliced ​​\u200b\u200bpieces of sausage makes it thick. It is believed that a properly prepared snert should have a spoon. For the Dutch, this soup is not only the first course, but also a substitute for second courses. The history of snert is rooted in village everyday life: Holland is a country of beautiful fields and agriculture, and snert has long accompanied the meal of ordinary peasants. Preserving a slight old-fashionedness, this soup is able to introduce you to the charming traditions of Holland, which have come down to us in an authentic form.

Dutch (Dutch) cuisine or national cuisine of Holland (Netherlands)- These are quite simple dishes, but at the same time very satisfying! Simplicity is due to the fact that at the beginning of the 20th century, specialized schools for girls appeared, teaching household chores, in which the representatives of the beautiful half of humanity were taught how to cook cheaply and tasty. It is believed that it is because of this that the cuisine of Holland has become so impoverished.

During the day, the Dutch are content with snacks, but a full meal falls on dinner, which begins only after six in the evening.

A feature of Dutch cuisine is that a full meal is usually dinner, which begins only after six in the evening. For dinner, the Dutchman can afford the first and second course, as well as dessert. For the rest of the day, food is limited to regular snacks. Breakfast and lunch are usually limited to sandwiches with coffee or tea. By the way, fast food is quite common in the Netherlands. Only now it doesn’t look like a traditional American one! So, for example, as a "fast food" in many Dutch eateries you will be offered lightly salted herring with onions, or a sandwich with this undoubtedly tasty fish. By the way, fast food restaurants in Holland abound with all kinds of sandwiches, hot dogs, and pancakes.

If you go to a restaurant while in the Netherlands, please note that hot meals are served only after six. Until that time, you can only count on appetizers and desserts, in combination with any drink.

Holland's culinary calling card is a herring of all possible ways of cooking. The most famous dish is haring or haring - lightly salted herring with finely chopped onions, as well as pickled cucumbers. In addition, a fried herring called Panharing is also known, which, although it has a rather specific smell, nevertheless has an excellent taste!

The Dutch are generally very sensitive to seafood. For example, eel is valued in Dutch cuisine. It is considered a delicacy. Perhaps the most famous eel dish is Gebaken paling met sling. It is prepared by frying fish in molasses. It turns out very tasty! However, since eel fish is not cheap, then be prepared for the fact that you will have to spend money on such a dish !!!

Also a traditional fish dish in the Netherlands is Kibbeling or Kibbeling, the recipe for which is extremely simple, and therefore you can easily cook it even in your home kitchen. This delicacy is a piece of cod, rolled in batter and deep-fried.

As for the first courses, they are present in the national cuisine of Holland. Quite often, these are canned soups that only need to be warmed up before serving. By the way, this method of cooking is quite common even in restaurants. In general, the traditional soup of Dutch cuisine is Snert (schnert or snert). It is somewhat reminiscent of Russian borscht. The basis of this soup is peas. Pork bacon, meat, sausages, as well as all kinds of vegetables are also added to it. It turns out that Schnert is very satisfying, and therefore the Dutch especially like to include it in their menu in the cold winter period.

The most famous second course is Stamppot. It is mashed potatoes and vegetables with meat balls or smoked sausage. Also quite popular is Hot pot or hot pot, which is nothing more than mashed vegetables (potatoes, carrots, onions) with slices of boiled or stewed beef. In addition, the Dutch love another hot dish. It is called Gyutzpot. For us, it is quite familiar, because it is a meat stew.

Also, in any restaurant, the waiter will recommend that you order Outschmeiter (fried eggs with ham or pork fat, served on a slice of fresh white bread) for the second course. In addition, they can advise you on chicken sauté with walnut sauce, which is called Kipsate (keepsight).

The Dutch love sweets. So the most common desserts are pancakes with various fillings (pannenkoek), pancakes (poffertjes), and apple pies (appelgebak).

Of course, there are still a lot of Dutch dishes, but we invite you to get acquainted with them in more detail in those photo recipes that are given in this section of our website! Good luck with your culinary adventures!

Dutch Cuisine The Dutch national cuisine, also known as the Dutch cuisine, represents the dishes of the north of Europe, which are distinguished by a peculiar local flavor. It uses traditional agricultural products, including cheeses, which have become a gastronomic hallmark of Holland, and fisheries. The only condition that the Dutch have always tried to comply with is that the food should be hearty, restoring strength after hard work.

Hearty and tasty - the motto of Dutch cuisine

Traditional Dutch cuisine recipes are varied, but they are all high in calories and have a pleasant spicy taste.

First courses are rarely used in the daily menu. Preference is given to soups in broth with boiled meat, for example, snert - vegetable or pea soup with meat, lard or sausages, or stew with potatoes, vegetables and meat.

The usual lunch or dinner of a Dutch family is the main dishes of fish or meat, which undergo various heat treatments: boiled, stewed, fried. Dutch cuisine is served with vegetable or mashed potatoes, sometimes mixed options are prepared, for example, potatoes with cabbage. As a seasoning, sauce is necessarily used. For dinner, when hot food is served, gruzpot is most often prepared - a local version of meat stew.

Fish is the staple of Dutch cuisine.

Despite the presence of a large number of meat dishes in the diet of the Dutch, they have a special relationship with fish. It is used almost every day in a wide variety of forms. Halibut, flounder, eel are fried, boiled, salted, dried: one of the most delicious dishes is eel fried in molasses - gebaken paling met sling. Eat fish as an appetizer (sandwich with fish and vegetables) or as a main dish with a side dish.

The variety of fish dishes did not stop the Dutch from choosing herring. It can rightly be called a national dish, and haring is a culinary brand of the country. Lightly salted herring with onions and pickled cucumbers is one of the most popular in the Netherlands.

Another popular cooking option for herring is frying. For a person unaccustomed to such cuisine, the aroma of panharing will seem more than strange, but gourmets say that its incomparable taste makes you forget about the unpleasant moments associated with the smell during cooking.

Desserts - what is cuisine without them

It is difficult to imagine a full-fledged cuisine without sweet dishes, the Dutch one is no exception. The local climate is not conducive to the widespread cultivation of fruits, so in the Netherlands they prefer good pastries and chocolate, which is prepared here according to a special recipe.

If the delicacy of imported cocoa beans is more related to industrial production, then stroopwafels, poffertjes (pancakes), as well as the local version of pancakes and apple pies are a must on the Dutch menu. They are easy to prepare, like all local dishes, but very nutritious and tasty.

If you want to diversify your home menu with interesting dishes of Dutch cuisine, we offer unusual recipes that are prepared in this country, and we attach detailed recommendations on how to cook them. Take advantage of our offers, and your loved ones will appreciate your efforts.