Popular German dish. German national cuisine

At the mention of German cuisine, images of fried sausage, stewed cabbage and a beer glass filled to the brim pop up in everyone's head. Indeed, the diet of many Germans consists of fatty roast pork and a foamy drink. But lesser-known dishes of German cuisine can plunge the gastronomic tourist into a taste shock and radically change the idea of ​​​​a punctual nation. Germany's culinary history reflects its rural roots and geographical features.

History and traditions

Individual regions of the country have their own culinary traditions, depending on the availability of ingredients and the lifestyle of the population. Neighboring territories - France, Switzerland, Belgium - had a considerable influence on the formation of German cuisine and national dishes. It is popular here to assign names of geographical areas to dishes, for example, Black Forest cake, Westphalian ham, Nuremberg gingerbread, etc.

The traditional day of a German begins with a breakfast of lush wheat buns with sausage or ham; boiled eggs are a permanent companion of such a sandwich. If you replace the sausage with jam or jam, you get a great dessert. No native meal is complete without soup and a main meat dish. Dinner consists of cold dishes and cheese snacks.

German dishes are most often a combination of meat (pork, beef, lamb, poultry) and vegetables. Sandwiches with butter, cheese, sausage, fish, etc. are popular.

National German products

67% of the territory of Germany is involved in the agricultural sector, the main crops are potatoes, beets, oats and rye. White asparagus, cabbage, radishes, cucumbers and mushrooms are common. Farmers breed pigs, cows, birds.

The proximity of the northern regions to the North and Baltic Seas has popularized the fish and seafood dish. Eel soup, a signature Hamburg dish, is literally saturated with the aroma of the north, which harmoniously combines with fresh vegetables, dried fruits and spices.

Below is a list of popular German dishes with names. original recipes high-calorie delicacies will allow you to feel the versatility of their taste.

Schnitzel

Translated from German, "schnitzel" means "thin layer".

The optimal thickness of a broken piece of meat is 5 millimeters.

The most expensive schnitzel can be ordered in one of the fashionable restaurants in Düsseldorf, here it is decorated with gold shavings.

The German cuisine recipe with a photo includes the following ingredients:

1. Pork chop - 500 grams.
2. Olive oil - 300 grams.
3. Butter - 150 grams.
4. Onions - 2-3 pieces of medium size.
5. Mineral water with gas - 2 glasses.
6. Milk 2.5% fat - 100 milliliters.
7. Baton - 1/3 part.
8. Premium flour - 80 grams.
9. Salt pepper.

Schnitzel Recipe

Cut the pork loin into pieces, no more than 1 centimeter thick.

Cover a wooden cutting board with cling film, beat off each piece of meat on both sides.

Pour sparkling water into a large bowl, add onion, cut into half rings, salt and pepper. Mix the marinade, immerse the pork in it. Cover with foil, leave in a cool place for half an hour.

For making green garlic sauce chop the greens and garlic with a submersible blender to a paste-like state, slowly introduce the butter, warmed to room temperature.

Remove the meat from the marinade, blot with paper towels, brush generously with green sauce. Fold in half widthwise. Send for 10-15 minutes in the refrigerator for easy breading.

Prepare three dishes, pour flour into one, beat the eggs with milk until smooth in the other. Cut the loaf into pieces, dry for 5-7 minutes in the oven, grate on a fine grater. Put the resulting powder on the third dish.

Heat the pan, pour in the oil, dip each schnitzel in turn into the flour, egg-milk mixture and breadcrumbs. Fry on both sides for 2-3 minutes. Place on paper towel to remove excess fat.

Recipes for German meat dishes suggest serving with a side dish of potatoes, green bean salad and greens.

Eintopf Pichelstein

The name Eintopf translates as "one pot". Several types of meat, various vegetables, mushrooms and even fish harmoniously coexist in it. The origin of the second word "Pichelstein" - a derivative of the Büchelstein mountain, was given to the unpretentious soup by Augusta Winkler, known in narrow circles for her culinary skills.

The photo of the German dish recipe from the first seconds makes you want to take a bigger spoon and feel its rich taste. Hearty, rich, thick soup will be a worthy replacement for a three-course dinner. It was him on Sundays that they prepared for their hardworking husbands.

Main components:

• Meat platter - 750 grams total weight (lamb, beef, pork, poultry fillet).
• Leek - 2 stalks.
• Carrots - 200 grams.
• Potato - 300 grams.
• Beans, peas, lentils - to choose from - 1 glass.
• Vegetable oil - 50 grams.
• Salt, spices, herbs.

Cooking steps

Stage number 1. Rinse the meat, remove the skin, veins, etc. Cut into cubes of 3-4 centimeters. Pour a little sunflower oil and a glass of cold water into a saucepan with a thick bottom.

Stage number 2. When the container is well heated, lower the meat, seasonings. Simmer for 20 minutes, stirring occasionally and adding water (so that the pieces do not burn).

Stage number 3. Soak legumes in water, boil until half cooked. It is allowed to replace dry beans with green beans. Coarsely chop the green pods and add to the soup 5 minutes before turning off the heat.

Stage number 4. Rinse vegetables, peel and stem, cut into larger cubes.

Stage number 5. Add legumes, salt, pour over meat hot water so that all ingredients are covered.

Stage number 6. After 10-15 minutes, add vegetables.

Stage number 7. Simmer for 35-50 minutes. Turn off the heat, mix thoroughly, let it brew for half an hour. Add chopped greens.

Due to the availability of ingredients, nutritional value and calorie content, the German national dish has every chance to fit into the diet of our compatriots.

Bavarian Wollwurst sausages

The name of the dish literally translates as "woolen sausage". Indeed, the recipe for its preparation is closely related to wool, more precisely, to felt. The secret of an amazing combination tender meat and sheep's wool will be revealed next.

In different regions of the country, it is prepared in different ways, for example, other types of meat and spices are used. Today's German cuisine recipe is typically Bavarian. The unchanging common feature of Wollwurst is the absence of a shell, due to which this type of sausage is the most easily reproduced at home from the entire abundance of recipes.

Main Ingredients:

1. Pork pulp - 400 grams.
2. Pork skin - 80 grams.
3. Veal - ½ kilogram.
4. Onion - 150 grams.
5. Grain mustard - 2 teaspoons.
6. Coriander - 1 teaspoon.
7. Lemon zest - 5 grams.
8. Salt - 2 teaspoons.
9. Mixture of peppers - 1 tablespoon.
10. Nutmeg - 1 teaspoon.
11. Ice crushed - 150 grams.

How to make sausages at home

In order for the German dish in the photo to please with an inimitable taste, it is important to take into account several conditions. Veal in minced meat should be fundamentally more than pork. The priority is high-grade muscle meat. The maximum allowable amount of fat, skin and ligaments is 10%.

An important component of the technology is crushed ice mass. Its amount in the finished minced meat is within 20%. The use of parsley is unacceptable, it is characteristic and the difference between "felt" sausages from other varieties.

Wash the meat, cut into pieces of 3-4 centimeters, send for 1 hour in a meat grinder.

Boil the pork skin for 40-45 minutes, cool and cut into cubes. Chop the onion into large pieces.

Grind dry seasonings in a coffee grinder or food processor with a special nozzle. In "felt" sausages, there should not be large inclusions, this is the corporate style of the dish. Crush ice until crumbly.

Combine all components in a large container, add 1 teaspoon of seasonings.

Prepare a meat grinder, grind the ingredients to a state of fine homogeneous minced meat. To achieve a similar result, it is enough to pass the meat through the coarse grate and twice through the finest one.

To form sausages, you can use a special meat grinder nozzle, a seating pastry bag or a tight plastic bag with a cut corner. The optimal dimensions of the blanks: length - 15 centimeters, thickness - 3 centimeters.

The German dish has a characteristic shape - not round, cylindrical, but flattened oval. The break should be visible at the ends.

Dip the raw sausages into a pot of water 50-55 degrees. A culinary thermometer will help the housewives, in its absence, the appropriate water temperature can be determined by immersing your hand in it - it should be tolerably hot. Cook for 10-15 minutes.

Prepare a bowl with cold water, carefully remove the sausages, dip, leave to cool completely.

"Felt" sausages are almost ready. Now they resemble balls of felted wool. In butcher shops throughout Germany, you can find such semi-finished products. They should be consumed as soon as possible - the shelf life is 1 day. It is forbidden to place a delicacy in the freezer - the structure is collapsing.

There are 2 ways to eat German food: boiling and frying. In the first case, heat the water, and preferably the rich broth, to a temperature of 80 degrees (do not bring to a boil), dip the workpieces, cook for up to 15 minutes. In the second, before frying, soak the sausages in milk for half an hour, fry over medium heat until brown.

The best side dish for a “felt dish” is potato salad.

Black Forest cherry cake

"Black Forest" in German - a mountain range in the lands of Baden-Württemberg (southwest) is known not only for the production of watches, but is also considered the birthplace of delicious pie with cherries and cream. A dish of German cuisine (it is shown in the photo) appeared in Germany in the 30-40s of the last century and does not lose its popularity today. The history of the origin of the pie is not known for certain, and there is no strict recipe. Below is one of the available options for creating a sweet delicacy.

Main Ingredients:

1. Premium wheat flour - 300 grams.
2. Sugar - 300 grams.
3. Chicken egg - 5 pieces.
4. Butter - 250 grams.
5. Cocoa - 50 grams.
6. Baking powder for dough - 1 teaspoon.
7. Cream - 600 grams.
8. Cherry (can be fresh, can be canned in its own juice, sugar, alcoholized) - 750 grams.
9. Dark chocolate - 75 grams.
10. Vanillin - 1 teaspoon with a slide.
11. Cherry liqueur Kirschwasser - 150 grams.

Cooking process

Prepare a food processor, pour 200 grams of sugar, eggs into the bowl. Beat at low speed until smooth and fluffy. Remove the butter from the refrigerator a couple of hours before cooking to soften. Add to bowl along with cocoa. Whisk. Transfer to a large bowl.

Sift flour several times, add baking powder. Introduce into the whipped mass gradually, knead by folding.

Line a baking dish with parchment paper. Lay out the dough, smooth the edges with a spatula. Preheat the oven to 180 degrees, send the future biscuit for 20-25 minutes. Readiness to check with a toothpick.

Divide the cooled cake into 3 equal layers, to help the housewives with a sharp knife or culinary thread.

Put the first cake on a dish, soak with cherry vodka (cherry wine mixed with vodka in a ratio of 3: 1).

To prepare a cream for a sweet German dish, cream must be beaten with the remaining 100 grams of sugar and vanilla. If the mass thickens poorly, you can add 50-100 grams of sour cream.

Lubricate the cake with cream, lay out the cherry (pre-remove the seeds from the fresh one). Cover with a layer of cream. Cover with a second cake and repeat all the steps: impregnation, cream, cherry, cream. With the third cake, do the same, sprinkle the top of the second layer of cream with plenty of grated dark chocolate. Send to the refrigerator for high-quality soaking for 4-6 hours.

Swabian potato salad

A light cold dish goes well with meat, sausages and fish dishes. A salad prepared according to a German recipe can be a complete lunch or dinner. This is a great snack! And if you boil the potatoes in advance, then its creation will take a matter of minutes.

The main components of a traditional German dish:

• Potatoes - 2 pieces.
• Onion - 1 piece smaller.
• American or French mustard - ½ teaspoon.
• Bouillon cube (beef or pork) - 1/3 piece.
• Boiled water - 100 grams.
• Apple cider vinegar - 1 teaspoon.
• Sunflower oil - 3 tablespoons.
• Salt pepper.

In German national dishes, special low-starchy varieties of potatoes are used. Boil the ingredient in its uniform, while thoroughly rinsing the peel. Boil water in a saucepan, lower the root crop. It is important to ensure that it is not digested. In the case of a salad, potatoes are better undercooked than overcooked.

Cool the boiled product at room temperature and place in the refrigerator for a day.

Remove peel. While in the refrigerator, the potatoes have acquired sufficient density in order to cut them into thin slices. Peel the onion from the husk, finely chop.

Add bouillon cube and mustard to a cup, mix, pour ½ cup boiling water. Add the onion to the resulting liquid mixture. Salt potatoes, pepper, add vinegar. Pour in the onion broth. To stir thoroughly.

Liquid that collects around the edges of the dish does not need to be rinsed off. Swabian salad is a juicy savory German dish. Over time, the excess sauce will absorb the root crop.

Add vegetable oil. Mix carefully.

The salad can be served warm or cold. If the dish has already cooled down, you can add hot broth.

Knedley

German dumplings are a hybrid of dumplings and zrazy. Here flour dough is harmoniously combined, delicious stuffing and tender sour cream sauce. Such a dish will become a hearty snack, and cooking it is a pleasure!

Composition components:

1. Potato - 800 grams.
2. Wheat flour - 150 grams.
3. Chicken egg - 2 pieces.
4. Fresh champignons - 300 grams.
5. Garlic - 5-6 cloves larger.
6. Sour cream - 180 grams.
7. Milk - 150 grams.
8. Leek - 3-4 stalks.
9. Carrots - 2 pieces smaller.

Dough. Peel the tubers, rinse under running water, cut into pieces, cook until tender in salted water. Drain the water, mash the potatoes, add 1 egg, flour. Mix until smooth.

Heat the oil in a frying pan, crush the garlic with the wide side of the knife, remove the peel, chop finely. Washed champignons cut into neat slices. Put the mushrooms and garlic in the pan.

Sauce. Grate carrots on a grater, lightly fry in vegetable oil. Add chopped leek and 2 garlic cloves. When the vegetables are ready, pour in milk and sour cream, salt and pepper. The mass should boil, then reduce the heat and cover with a lid. Simmer 10 minutes.

Dumplings. Wet hands with water minced potato roll into a ball, compress to make a medium-sized cake. Put no more than a teaspoon of mushroom filling in the center, close up the edges, give a spherical shape. Carry out similar manipulations with all potato dough.

Boil the blanks in boiling water for up to 5 minutes. Pour the hot sauce over the finished dish.

Germany is known for its beer. Every year thousands of tourists come to Oktoberfest in Munich to enjoy the taste of a real German drink. From wheat to Pilsner, strong, light and dark, it offers a rich selection. And although some limit themselves to beer, the country also has mouth-watering dishes.

pretzel

Excellent addition to a measure of beer (1 liter). Despite the fact that there are pretzels in Russia, real German cannot be compared with those sold on our street. German comes from the south, from Bavaria, always fresh and soft. It is also often sold with butter.

And if you don't like either (which is unlikely), it boasts the widest range of breads in the world. Whether you love bread with raisins, walnuts, sunflower seeds, sliced ​​carrots, or whole wheat flour, you can find it all in Germany.

Sausage, mostly fried

Bread and sausages in Germany can be found in any variety. If known for fried sausage with curry sauce, the people of Bavaria eat white sausage with sweet mustard. The name of the first sausage is self-explanatory: it is covered with curry on top.

As for the second, you still need to get used to it. White sausage needs to be cleaned, and sweet mustard is usually added to enhance the taste. Another Bavarian dish is Wollwurst sausages with veal and pork. And in Thuringia or Nuremberg, you should try bratwurst - grilled sausages with sauerkraut.

Pork stew

Predatory animals will surely enjoy themselves in Germany. If it’s good to buy sausages in the market, then if you want to go to a restaurant, try Schweinebraten. This is roast pork. It is best if you come across a large pork shoulder, separated from the bones. It is usually served with some kind of sauce and dumplings.

fried chicken

And now let's move on to chicken dishes, namely fried chicken. Some believe that this treat is only for holidays and Sundays, but over time it began to be sold in many beer yards and markets. At Oktoberfest, you can get coupons for half a chicken. It may seem like a lot at first, but with a pretzel and beer, you'll be smarting it up in minutes.

Steckerfish

Enough about meat. With so many lakes and rivers it can offer a wide variety of fish dishes. To some extent, stekerfish can be considered fast food, because it is often grilled in a beer yard. But it tastes much better than fish and chips. In turn, in the north you can try shrimp. Herring and rollmops (pickled herring) are also popular.

Eintopf, or Pichelsteiner

It can get pretty cold in Germany in the winter, so soups are popular. However, Eintopf is not just a soup. "Topf" in translation means "pot". This dish implies that a mixture of meat and vegetables must be cooked in this pot.

In the old days, the dish was assembled from leftover food, so there was no single recipe: today they cooked from carrots, tomorrow - only from potatoes. This tradition has survived to this day, and because of the ease of preparation, the dish is served at home and in restaurants in the same way.

Casespätzle

Probably, before this paragraph, vegetarians were very upset. But with the case, the situation is different. Spaetzle is a variety egg noodles, sprinkled on top with cheese, usually mild. And very often cooks add fried onions for flavor. Sometimes käsespätzle is served right in the pan – don't burn yourself!

Gingerbread

Despite the fact that gingerbread is sold all year round, it is most in demand at Christmas. Their homeland is, and they are baked from ginger dough and sprinkled with chocolate, walnuts, dried fruits and other sweets.

As a rule, gingerbread cookies are round, but now whole gingerbread houses are also baked. They are called "witch's hut".

Rote grutze

This dish takes all the best from Germany's numerous forests. Namely, berries. This dessert is made from red berries: strawberries, blueberries, raspberries, cherries, etc. Usually the dish is served with cream or vanilla ice cream.

Black Forest cherry cake

Another sweet dish that came out of the forest. "Schwarzwald" in translation means "black forest". This calorie bomb contains the antioxidants of cherries and the sweetness of chocolate, all packed into a layered cake. We can only say one thing - you will not leave Germany hungry.

Undoubtedly, each country is individual. Moreover, the differences can be seen in everything, from 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.

A 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 diversity.

Today, German cuisine can rightfully 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. food here easy cooking but quite satisfying. Traditionally, zaumagen is cooked here - pork stomach with different options minced meats, veal kidneys garnished with wide pasta, roasts 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 here enjoys special preference: pork sausage home cooking with the addition of cabbage or legumes, as well as potato pancakes from grated potatoes, they 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. A traditional dish of this land - 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 most a large number of varieties of sausages and wieners. A real "hit" of German cuisine - 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!

Very popular in Europe. As for our country, the majority of culinary specialists prefer to cook primordially Russian dinners. Although some housewives still try to diversify their menu and make German dishes. About what ingredients they include in their composition, as well as what features they have, we will tell in the presented article.

General information about German cuisine

German cuisine is ancient cuisine. It originates from the time of Roman rule. It was then that the ancient Germans lived on the territory of modern Germany.

German dishes can be different, and also have their own characteristics. As a rule, it depends on a particular region of the country where they are consumed. There is no unity in German cuisine. The southern regions of Swabia and Bavaria can boast of abundance.

Meat and sausages

It is no secret to anyone that sausages, as well as in general, are one of the most beloved dishes in all regions of Germany.

As for meat, almost all German dishes necessarily include pork and beef. According to statistics, the average German eats about 84 kg of meat per year.

Germany is the main producer in Europe for the production of various types of sausages. It is believed that more than 1,500 types of sausages are made in this state.

Favorite vegetables in Germany

Along with meat, almost all German dishes contain a large amount of vegetables. They are used both as a side dish and as part of thick mashed soups.

The most widespread in this country are the following spinach, carrots, beans, peas, as well as various varieties of cabbage. It should also be noted that German cuisine quite often includes tomatoes, lettuce and cucumbers. By the way, most meat dishes in Germany are served with fried onions. It is also often used both in pickled and fresh form.

Traditional German dishes are very similar to National dishes Russia. History contributed to this. For example, after World War II, sauerkraut became very popular in Germany. Today the Germans consider it their national dish. By the way, in English language there is even a word borrowed from the German language Sauerkraut. It literally means "sauerkraut". Because of their excessive love for this product, the inhabitants of Germany received such a playful nickname as Krauts.

bread products

Few people know, but approximately 350-650 different types of bread are produced in Germany. Very popular among the Germans White bread made from wheat flour, as well as black, rye, etc.

Most types of bread products in Germany are made from rye and wheat flour. By the way, this is where such a German name as Mischbrot, that is, "mixed" bread, came from.

It should also be noted that pumpkin or sunflower seeds are sometimes added to the dough.

German hot dishes are not eaten without bread. After all, it is the most important part of the family table. Bread is also eaten for breakfast, as well as as part of hearty sandwiches in the evening.

The importance of this product in German cuisine is evidenced by terms such as Abendbrot (dinner), literally meaning "evening bread", and Brotzeit (snack or lunch), which translates as "bread time".

Drinks in Germany

Now you know what ingredients German national dishes can include. However, speaking of Germany, one cannot but recall such a foamy drink as beer. As you know, it is very popular not only among Germans, but throughout the world.

In most parts of Germany, Pilsner is the favorite beer. Although it should be noted that the inhabitants of the southern part of the country (especially the Bavarians) quite often drink other varieties of the drink (for example, wheat beer or lager).

Some also produce their own beers (local). For example, along the lower reaches of the Rhine, in the city of Cologne, they make Kölsch and the dark Altbier.

It is impossible not to say that since 1990, such a sort of foamy drink as Schwarzbier has become widespread in the united state. Also in Germany, "Schnapps" and cocktails that are made on the basis of beer (for example, beer with lemonade) are very popular.

The most popular German dishes: cooking recipes

As in our country, in Germany it is customary to have breakfast, lunch, afternoon snack and dinner. Snacks between main meals are also not excluded.

In this article, we decided to tell you about what the Germans prefer to consume in the morning, afternoon and evening. In addition, we will tell you exactly how German national dishes are prepared and what you need to purchase for this.

Delicious breakfast - apple fritters in a frying pan

German dishes, whose names are practically no different from Russian ones, are prepared quickly and easily. If at breakfast you want to feed your family hearty, then we suggest doing apple pancakes. For this we need:

• light sugar - 2 dessert spoons;
• white flour - 300 g;
• medium-sized eggs - 4 pcs.;
• vanilla extract - a small spoon;
• sea ​​salt - a pinch;
• gin (optional) - large spoon;
• whole milk - a full glass;
• vegetable oil (use without aroma) - a large spoon;
• sweet red apples - 3 pcs.

The process of making pancakes

To prepare a German breakfast, eggs, salt, vanilla extract and sugar are mixed in one container and beaten with a mixer. Light flour, gin and vegetable oil are also added there. All ingredients are well mixed.

As for apples, they are washed, peeled and cut into circles.

After the described actions, put a thick-walled pan on medium heat and add a little oil. Then they take pieces of fruit one by one and dip them into the batter. In this form, apples are placed in a pan and poured with a large spoonful of base. Products are fried until golden brown. After both sides of the pancakes are browned, they are laid out on a dry towel to remove excess oil.

Breakfast is served warm to the table. Pre-pancakes are sprinkled with cinnamon and sugar, and also decorated with cream and mint.

Hearty lunch - side dish Guttenberg with German sausages

Dishes of German cuisine, the recipes of which few housewives know, quite often include various vegetables. For example, the traditional German side dish Guttenberg cannot be sold without such a product as cabbage. As a rule, this dish is served for lunch along with classic sausages. But first things first.

So, to prepare the Guttenberg side dish, we need:

• sauerkraut - 500 g;
• onion bulb - large head;
• potato - 1 tuber;
• garlic cloves - 2 pcs.;
• black peppercorns - 7 pcs.;
• lavrushka - a large leaf;
• vegetable oil - 3 large spoons;
• boiled water - 2/3 cup.

Cooking method

To prepare the dish in question, all vegetables are thoroughly washed and cleaned. Then they are cut into small pieces and proceed to heat treatment. To do this, take a deep saucepan, heat vegetable oil in it and fry onion half rings. After that, add to the dishes sauerkraut, whole cloves of garlic, peppercorns, salt and All ingredients are well mixed and stewed in their own juice for ¼ hour.

At the end of the dish add drinking water, potato slices and continue the heat treatment for about half an hour.

After the Guttenberg side dish is ready, it is immediately presented to the table. To do this, stewed cabbage is placed on a plate, and a couple and a slice of bread are placed nearby.

Nutritious afternoon snack - beef with egg

As mentioned above, the inhabitants of Germany cannot imagine their life without a good piece of meat. Beef with egg is a very satisfying and tasty dish, which is most often served with an afternoon snack. To prepare it, we need:

• fat-free beef - about 600 g;
• onion bulb - large head;
• mustard wet ready - about 30 g;
• butter - about 70-100 g;
• large eggs - 4 pcs.;
• vegetable oil - use at discretion;
• spices - apply to your liking.

Ingredient Processing

Dishes of German cuisine, recipes with photos of which we are considering, are very satisfying and high-calorie. Before cooking them on the stove, all components should be processed.

The beef is thoroughly washed, and then chopped in a meat grinder along with a large onion. After that, wet mustard, pepper and salt are added to the minced meat. All ingredients are thoroughly mixed, and then they are picked up and formed into flat and round cutlets.

Heat treatment of cutlets and eggs

After making a few beef cutlets, they are dipped in a grill pan with vegetable oil and fried over medium heat.

After all the products are ready, they are taken out and laid out on a separate plate. As for the pan, melt the butter in it and alternately fry the fried eggs.

Serving for afternoon

The finished dish is served to the table on a flat plate. A beef patty is first placed on it, and then it is covered fried egg. Nearby have fresh vegetables and herbs.

Fragrant dinner - dumplings in German

German dumplings can be made in different ways. We decided to present the most popular recipe. To implement it, we need:

• lean pork - 500 g;
• large onion - 2 pcs.;
• juicy carrot - 1 pc.;
• potatoes - 500 g;
• fresh soft tomatoes - 2 pcs.;
• small egg - 1 pc.;
• cold water - 100 ml;
• fat sour cream - 150 g;
• light flour - approximately 250 g;
• vegetable oil - 2 large spoons;
• spices and herbs - at the discretion.

How to prepare a dish?

To prepare the dish in question, lean pork is thoroughly washed, dried and cut into small pieces. Then the meat is put in a saucepan, vegetable oil is added and fried until golden brown. Finely chopped onions with carrots are also separately sautéed.

As for fresh tomatoes, they are peeled, chopped and laid out with vegetables. All ingredients are stewed for about 5 minutes, and then added to the meat. Products are salted, peppered and spread with your favorite spices. Also, a little water is poured into them and stewed over medium heat for about ¼ hour.

Meanwhile, peel the potatoes and cut them into medium pieces. The tubers are added to the meat and boiled until tender. After that, they begin to sculpt dumplings. To do this, beat the egg with a fork, combine with salt, pour in water and gradually add flour.

Having kneaded a stiff dough, it is rolled out in a thin layer, and then smeared with thick sour cream. Milk product evenly distributed over the entire surface of the base and rolled into a tight roll. The resulting product is cut into pieces 3 centimeters thick.

All dumplings are lowered into the prepared meat broth with potatoes and boiled over medium heat for about 10 minutes. At the end, chopped greens are added to the dish, removed from the stove, distributed on plates and served.

Making a delicious German dessert

The sweet German dish "Strudli" is known to many residents of our country. To prepare such a dessert on our own, we need the following components:

• yeast-free puff pastry - about 500 g;
• frozen or fresh cherries - 1 cup;
• seedless dark raisins - 3 large spoons;
• breadcrumbs - 2 large spoons;
• egg yolk - from the 1st large egg;
• vanilla sugar - apply to taste;
• walnuts (chopped and roasted) - 50 g;
• butter - at least 100 g.

Making dessert

In order not to waste time in vain, puff pastry can be purchased at the store, and not knead yourself. You also need to prepare the berries. Cherries are best used fresh. But if you decide to make such a dessert in the winter, then you can use a frozen berry.

After the main ingredients are prepared, you should start rolling out the dough. It is taken out of the freezer in advance and thawed completely. Then the base is sprinkled with flour and a thin rectangular layer is made from it. To make the German strudel as tender and tasty as possible, it is recommended to roll out the dough only along one side. So its numerous layers will be preserved in its entirety, which will make the dessert lush and soft.

After the dough layer is rolled out, it is generously smeared with melted butter, and then sprinkled with raisins, chopped and roasted walnuts. Also, berries are evenly laid on top of the base, which are flavored with vanilla sugar. At the end, the dough is wrapped with a tube, after which it is smeared with beaten egg yolk.

In this form, the semi-finished product is placed in the oven, where it is baked for about half an hour at a temperature of 200 degrees.

After the German strudel is ready, it is carefully removed and cooled. After cutting the puff dessert into portions, it is flavored with powdered sugar and presented to the table along with a cup of hot tea.

On October 3, Germany celebrates German Unity Day (Tag der deutschen Einheit). This is one of the most important events country. On this day, the people of the country congratulate their relatives and friends on national holiday. We offer you to plunge into the atmosphere of Germany a little by preparing some traditional German cuisine:

SCHWARZE RIWELSUPPE. This is fried soup.

We cut the potatoes like soup and cook. At this time, we make frying: cut the lard into small pieces, fry with finely chopped onions. Salt the soup. When the potatoes are cooked, we throw in Rivel, when they float, we fill in the frying, bay leaf, a couple of peas of allspice, black pepper and turn it off. Let's brew for 10 minutes.

Rivel: from 1 egg, a pinch of salt and flour, knead a very cool dough. Now we pinch off small pieces from the lump of dough with the thumb and forefinger and scroll this piece between the fingers up and down once. Place in a bowl and dust with flour to prevent sticking. Before filling in the soup, sift them through a sieve so that the excess flour is gone.

MEAT BAKED IN CABBAGE

Ingredients: Fry 1.5 kg of meat tenderloin in a piece and put on a dish. Disassemble 1 large head of cabbage into leaves and blanch them in boiling water for 7 minutes.

700 g carrots, 2 onions cut into circles. Preheat oven to 200C. Put 125 g of smoked thinly sliced ​​loin in the bottom of a deep form.

Cooking:
Then lay out 3/4 of all cabbage leaves. Put the meat in the middle. Place greens, carrots and onions around it, salt and pepper. Put another 125 g of smoked thinly sliced ​​loin on top. Cover with the remaining cabbage leaves. Lightly salt, pepper, pour 2 cups of dry white wine.
Cover with a lid and place in the oven for 3 hours. After 2 hours, open the lid, if the liquid has boiled away, then pour 1 cup of boiling water. Prick 1 smoked sausage with a fork and place on top. Close the lid and return to the oven for 1 hour. Serve all together on a platter.

DUCK ROLL

Ingredients: 1 duck (1600-1800), 1 stalk of leek, 2 types of cheese 50-70 gr each (dor blue, gouda, edam), cream (22%) approximately 100 ml, 200-250 gr ham , cut into thin slices, mushrooms 250-300 gr, 1/2 sweet and sour apple, soy sauce, spices
For sweet and sour sauce
A handful of dried apricots, prunes, walnuts, pomegranate sauce to taste

For garnish
red cabbage. 1/2 apple, lemon juice, salt.

Cooking:
Rinse the prunes and dried apricots thoroughly, transfer to a small bowl, pour boiling water (so that the water only covers the berries), cover and leave to steam.
Cut the duck along the back, unfold it and remove the skin along with the meat, where it is necessary to cut with a knife and trim the bones. The remaining "case" salt, pepper and marinate in soy sauce.
Peel and cut the mushrooms into medium cubes, 1/2 leek (white part) into half rings and fry in a small amount of sunflower oil until golden brown.

Disassemble the green part into separate "feathers", pour boiling water over and set aside. Add 1/2 apple, cut into small cubes and peeled, and fry for another 5-7 minutes, stirring occasionally.
Pour in the cream, put the chopped cheese and, stirring, heat the mixture until the cheese is melted. Salt to taste. Chop red cabbage with thin noodles, salt, add the second half of the apple cut into strips, sprinkle lemon juice, mix and leave to infuse.
When the cheese-mushroom mixture has cooled, remove the duck fillet with skin from soy sauce, dry with a kitchen towel, spread on foil, smooth. On the "case" lay out the cheese-mushroom mixture, then the unfolded "feathers" of the leek (the green part), then the slices of ham. Roll the roll across the "cover", wrap tightly in foil, and for greater effect put the bundle in a baking bag. Bake in the oven 200C for 1.5 hours. 10-15 minutes before readiness, open the "package" and let the roll "tan".
Prepare sauce. Scroll the steamed berries together with the liquid in a blender or chopper, adding a pinch of salt and a couple of tablespoons of pomegranate sauce.
Pour hot duck juice over red cabbage salad, mix and serve immediately with a piece of roll, poured over with sweet and sour sauce.

GERMAN TURKEY

Ingredients: 1 turkey weighing 3-4 kg, salt, 0.5 l of water, 3 onions, 1 bay leaf, white pepper, turkey liver, 80 g of melted butter, 1 bunch of parsley, 5 croutons, 125 g of sausages, 3 stalks of fresh sage, grated nutmeg, 2 large thin slices of bacon to cover the turkey breast, 1 bunch of herbs, 0.125 l of semi-dry white wine or dry sheri, 200 g of sour cream, 0.125 l of whipped cream, 40 g of butter, 30 g of flour.

Cooking:
Remove the bag of giblets from the turkey, rinse well and let dry. Set aside the cookie. Boil salt water, put the neck, stomach, heart, bay leaf into the pan. Cook with lid on for 60 minutes. Remove and strain the broth, put in a warm place.
Rinse the turkey, pat dry and rub with salt and pepper. Finely chop the liver and onion, fry the onion in 30 g of oil until transparent, add the liver, and, stirring, fry for 2 minutes. Cut the parsley, fry the croutons and cut into 0.5 cm cubes. Mix the liver with onions, parsley, croutons, sausages and 0.125 l of broth in a bowl. Season with finely chopped sage, nutmeg, salt and pepper. Stuff a turkey with all this, sew it up.
Place the turkey, breast side up, in the roaster and drizzle with hot melted butter. Spread the bacon slices over the turkey. Cover with foil. Put in the oven for 3 hours at 180 degrees. Baste the turkey with roast juice from time to time. Remove the foil after 60 minutes. Coarsely chop the greens, finely chop the boiled offal. 60 minutes before readiness, add everything to the juice from the roast.
Take the turkey out of the goose. Pour into juice from hot wine or sheri and strain. Mix flour with butter, mix with juice from roast. Stirring, cook for 5 minutes, season with salt and pepper. Cut the turkey and serve with garnish.

And in Germany, excellent pies. They are so soft and unique!

KÄSEKUCHEN MIT ZWETSCHGEN or CURD PIE WITH PLUMS

For test:
200 g flour, 1 teaspoon bakpulver, 1 protein, 70 g sugar, 100 g cold margarine
For curd mass:
500 g cottage cheese 40% fat (I didn’t have it, I took fat-free), 250 ml. milk, 125 g sugar, 2 egg yolks, 1 pinch of salt, 1 packet of vanilla pudding (powder), 500 g fresh plums(Zwetschgen) are small garden plums.
Protein mass:
2 proteins, 1 tbsp. l. sugar., 1 yolk, 1 tablespoon of milk, 1 bag of vanilla sugar, 1 tablespoon without a slide of flour.

Cooking:
Sift the flour from the backpulver, make a well, add sugar and protein, cut the margarine into pieces and lay out along the edge. Mix everything, wrap in cling film and leave for 30 minutes. into the refrigerator.
Wash the plums, dry them, remove the pit and cut into small pieces (I cut it into 4 pieces).
Roll out the dough in a 26 cm form. Grease the detachable form with oil and sprinkle with flour. Cover the bottom with dough. If the edges protrude, then simply press against the walls.
Preheat the oven to 180 degrees.
For the curd mass, beat the curd, milk, sugar, yolks, salt and pudding powder well with a mixer. Add plums and stir gently with a spatula. Pour over the dough into a mold.
Beat the whites until fluffy, add sugar gradually, whisking. Yolk, milk, vanilla sugar, beat flour until foamy. Gently fold in the egg whites and spread over the curd mixture. Bake 60 min. In 20 minutes. with a sharp knife from the edge at an angle to the middle in a circle, make a 2 cm incision into the curd mass. Furnace on. Switch off and 30 min. leave it in the hot oven. Pull out. Cool, run along the walls with a knife, remove the rand, put the cake on a plate. Sprinkle with powdered sugar.

Strudel

Ingredients: flour - one and a half cups, semolina - 2 tables. spoons, yolk - one, margarine - 1-2 table. melt spoons, cream - 6 table. spoons, water - 4 table. spoons, coriander - on the tip of a knife, salt - a little

Knead the dough and leave to stand for 20-30 minutes. For this, I use the same dishes in which I kneaded the dough, just put the dough on the table and close it with an inverted bowl.

Filling:
cookies (for coffee) 500 grams, almonds - 100g, cherries - 1kg (I have defrosted, sprinkle with cinnamon and sugar), sugar - half a glass, ground cinnamon - 1 teaspoon.

Cooking:
Roll out the dough very thinly. On the dough, pour cookies with ground nuts on 2/3 of the sheet. Put cherries on top. Rolling the dough into a roll
We put pieces of butter on the roll so that the roll is not dry on top and cover with foil so that the inside is properly baked. The temperature is about 200 degrees. The oven must be hot. After 20-25 minutes, remove the foil and let the roll brown. While cooking, make the sauce from the cherry juice: add a little flour and bring to a boil. And now on the table.

Shepherd's Pie (shepherd's pie)

Ingredients: 500 g of lamb, 1 kg of potatoes, 1 head of garlic, 2 onions, 2 tbsp. tablespoons flour, 1 cup broth, 1 tbsp. spoon of tomato paste, 150-2oo g of green peas, 8 tbsp. tablespoons grated cheddar cheese, 4 tbsp. spoons of parmesan cheese, dill, salt, pepper.

Prepare mashed potatoes.
Fry the diced meat in a pan with onion and garlic. Add salt, pepper and simmer over medium heat for another 3-4 minutes, stirring constantly. Mix flour with tomato paste, dilute with broth, pour all this into meat and simmer until the sauce thickens. For 5 min. before the meat is cooked, add peas and chopped dill. In a greased baking dish, put a layer mashed potatoes, then layer meat filling and a layer of puree on top. Sprinkle with cheese and bake until golden brown.

PIE WITH SALMON

Ingredients: Salmon fillet without skin - 25 g, plum. Oil - 20 g, eggs - 3 pcs., onion - 1 pc., rast. oil - 2 tablespoons, milk - about 150 g, flour - 200 g, Saf-Moment yeast - about 0.5 sachets, salt, pink pepper - 3 pcs., any hard cheese- 100 g.

Cooking:
Cut the onion into quarters and fry butter. Salmon fillet cut into small cubes, salt, pepper, add to the onion and fry for 5-7 minutes.
Beat 3 eggs with a pinch of salt. Continuing to beat, add milk and melt. butter. Mix flour and yeast and pour them into the resulting mass, then mix, salt and add 3 crushed black peppercorns. Then add fried salmon with onions and 3 peas of chopped pink pepper to the dough. Grate the cheese and add it to the dough. Lubricate the mold. oil and spread the dough. Bake in preheated oven for approximately 40-45 minutes. Can be served both warm and chilled.