German kitchen
For the traditional love of sauerkraut, the British sometimes call the Germans "krauts", from the German "kraut" - "cabbage". To designate rock music from Germany, they even coined the term - kraut-rock. Sounds good, harsh, rock'n'roll! It’s good that it’s not sausage blues or sausage jazz. Although beer is truly a rock and roll drink. It is often said that German cuisine is rude, heavy for the stomach and devoid of sophistication. But can't coarse food be tasty? Therefore, it will be more accurate to say about German cuisine that it is simple, tasty, satisfying and ... diverse. What they eat in the north may not be known in the south, and the same sausages are cooked differently everywhere.
Berlin menu
In the “old Berlin”, in the Mitte district near Arkonaplatz square (the nearest metro station Bernauer strasse), in a pub or cafe with their old-fashioned oak color, the place to taste the traditional Berlin chop (Kotelett) or meatballs (Klops) with potato salad, fried sausage with curry sauce (Currywurst). And you can drink them - for testing - a special Berlin "white" beer (Berliner Weisse) with raspberry or other fragrant syrup. Due to its minimal alcohol content it is also called "ladies'".
In harmony with ideas about German cuisine, there will also be an iceberg beloved by Berliners (Eisbein) - (boiled pork knuckle) and brisket on ribs, deep-fried - (Rippchen). But Eintopf (Eintopf - “all in one pot”) - a thick soup that immediately replaces a whole dinner - this is already something special. The first contains vegetable soup with bacon, and the second contains whole sausages.
A truly unexpected dish - Hackepeter - raw minced meat with salt, pepper, egg and spices, it is also called tartar. You can smear on bread. It tastes like minced meat. Nothing wrong. But if prejudice is still stronger, try Pfannkuchen - Berlin-style pancakes. With marmalade inside. However, on festive carnival days, pancakes can be a surprise. They put ... mustard. For a laugh.
What to eat in the north
On the coast of the North and Baltic Seas, the main dishes, of course, are from fish. It is fried, smoked, stewed, marinated in a variety of ways, cook delicious soups. But, say, in Hamburg, in addition to eel soup, it’s very nonsense to try the old dish of sailors labskaus - thick mashed soup with pickled meat from corned beef, potatoes, pickled beets, fried eggs, onions and pickles. His prescription is over two hundred years old. There is no secret in it, but the main thing, they say, is to knead the potatoes well, chop the meat smaller and mix everything well. Corned beef is now quite successfully replaced by fish. All relish, however, is in corned beef and in juniper berries, with which it is salted.
Goethe's desk
One of the traditional dishes in Brandenburg is the famous Teltower Ruebchen, stewed in oil with white meat sauce, sugar and vinegar. Goethe was very fond of her. It owes its delicate taste to the special sandy soils of Brandenburg; it is impossible to grow such rutabaga on clay soils.
Goethe's Another Favorite Dish! Frankfurt Green Sauce (Grie Soss)! It is called green because it is made from herbs, which should be at least seven. The poet’s mother sent him jars of sauce from Frankfurt to Weimar, where Goethe served on the Council of State. The culinary experts speak differently about the herbs and other ingredients on which the sauce is made, but they all agree on one thing - eggs and sorrel are obligatory and no spinach. Perhaps that is why Mr. Privy Councilor Johann Wolfgang von Goethe lived to be 83 years old, preserving to the end clarity of mind, freshness of feelings and energy in love.
Here is one of the recipes for this sauce: sorrel, parsley, chives, cress, dill, tarragon, lemon balm, lovage, kupyr, pimpinella, young wild garlic shoots, four steep eggs, 250 g sour cream, 250 g yogurt, three tablespoons of olive oil , to taste salt, pepper, wine vinegar. Wash herbs, dry, finely chop. Grind the yolks with olive oil. Finely chop the squirrels, mix with sour cream and herbs. Mix everything, salt, pepper, add vinegar. The sauce is served with boiled meat, fish or just boiled potatoes.
Mining recipe
In the middle of the last century, free labor came from many parts of Europe to the Ruhr coal basin. In addition to the labor contribution, Polish and Silesian immigrants enriched German cuisine as well, giving her a recipe for making “bigosh” - meat hodgepodge from game, boiled smoked pork belly, ham, tongue, sausages with sauerkraut stewed, tomato sauce, madeira and herbs. Mining specifics have left their mark on the culinary features of North Rhine-Westphalia. Simple and healthy, rough food is eaten here: pork sausage with cabbage, beans with loin, roasted beef, fried herring with garnish, potato pancakes ...
Bavarian white
Bavarian specialty - weisswurst ("weisswurst") - white sausages. They say that they were invented by the owner of the pub in the center of Munich on Marienplatz, opposite the town hall. And it happened 22 f
For the traditional love of sauerkraut, the British sometimes call the Germans "krauts", from the German "kraut" - "cabbage". To designate rock music from Germany, they even coined the term - kraut-rock. Sounds good, harsh, rock'n'roll! It’s good that it’s not sausage blues or sausage jazz. Although beer is truly a rock and roll drink. It is often said that German cuisine is rude, heavy for the stomach and devoid of sophistication. But can't coarse food be tasty? Therefore, it will be more accurate to say about German cuisine that it is simple, tasty, satisfying and ... diverse. What they eat in the north may not be known in the south, and the same sausages are cooked differently everywhere.
Berlin menu
In the “old Berlin”, in the Mitte district near Arkonaplatz square (the nearest metro station Bernauer strasse), in a pub or cafe with their old-fashioned oak color, the place to taste the traditional Berlin chop (Kotelett) or meatballs (Klops) with potato salad, fried sausage with curry sauce (Currywurst). And you can drink them - for testing - a special Berlin "white" beer (Berliner Weisse) with raspberry or other fragrant syrup. Due to its minimal alcohol content it is also called "ladies'".
In harmony with ideas about German cuisine, there will also be an iceberg beloved by Berliners (Eisbein) - (boiled pork knuckle) and brisket on ribs, deep-fried - (Rippchen). But Eintopf (Eintopf - “all in one pot”) - a thick soup that immediately replaces a whole dinner - this is already something special. The first contains vegetable soup with bacon, and the second contains whole sausages.
A truly unexpected dish - Hackepeter - raw minced meat with salt, pepper, egg and spices, it is also called tartar. You can smear on bread. It tastes like minced meat. Nothing wrong. But if prejudice is still stronger, try Pfannkuchen - Berlin-style pancakes. With marmalade inside. However, on festive carnival days, pancakes can be a surprise. They put ... mustard. For a laugh.
What to eat in the north
On the coast of the North and Baltic Seas, the main dishes, of course, are from fish. It is fried, smoked, stewed, marinated in a variety of ways, cook delicious soups. But, say, in Hamburg, in addition to eel soup, it’s very nonsense to try the old dish of sailors labskaus - thick mashed soup with pickled meat from corned beef, potatoes, pickled beets, fried eggs, onions and pickles. His prescription is over two hundred years old. There is no secret in it, but the main thing, they say, is to knead the potatoes well, chop the meat smaller and mix everything well. Corned beef is now quite successfully replaced by fish. All relish, however, is in corned beef and in juniper berries, with which it is salted.
Goethe's desk
One of the traditional dishes in Brandenburg is the famous Teltower Ruebchen, stewed in oil with white meat sauce, sugar and vinegar. Goethe was very fond of her. It owes its delicate taste to the special sandy soils of Brandenburg; it is impossible to grow such rutabaga on clay soils.
Goethe's Another Favorite Dish! Frankfurt Green Sauce (Grie Soss)! It is called green because it is made from herbs, which should be at least seven. The poet’s mother sent him jars of sauce from Frankfurt to Weimar, where Goethe served on the Council of State. The culinary experts speak differently about the herbs and other ingredients on which the sauce is made, but they all agree on one thing - eggs and sorrel are obligatory and no spinach. Perhaps that is why Mr. Privy Councilor Johann Wolfgang von Goethe lived to be 83 years old, preserving to the end clarity of mind, freshness of feelings and energy in love.
Here is one of the recipes for this sauce: sorrel, parsley, chives, cress, dill, tarragon, lemon balm, lovage, kupyr, pimpinella, young wild garlic shoots, four steep eggs, 250 g sour cream, 250 g yogurt, three tablespoons of olive oil , to taste salt, pepper, wine vinegar. Wash herbs, dry, finely chop. Grind the yolks with olive oil. Finely chop the squirrels, mix with sour cream and herbs. Mix everything, salt, pepper, add vinegar. The sauce is served with boiled meat, fish or just boiled potatoes.
Mining recipe
In the middle of the last century, free labor came from many parts of Europe to the Ruhr coal basin. In addition to the labor contribution, Polish and Silesian immigrants enriched German cuisine as well, giving her a recipe for making “bigosh” - meat hodgepodge from game, boiled smoked pork belly, ham, tongue, sausages with sauerkraut stewed, tomato sauce, madeira and herbs. Mining specifics have left their mark on the culinary features of North Rhine-Westphalia. Simple and healthy, rough food is eaten here: pork sausage with cabbage, beans with loin, roasted beef, fried herring with garnish, potato pancakes ...
Bavarian white
Bavarian specialty - weisswurst ("weisswurst") - white sausages. They say that they were invented by the owner of the pub in the center of Munich on Marienplatz, opposite the town hall. And it happened 22 f
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