German food is rich, hearty, and delicious and may top German dishes make great comfort food. Each region has its own specialty dishes and traditional cuisine.
This German food involves wrapping thinly sliced meat- usually beef but also veal pork- around a filling of bacon or pork belly, chopped onions, pickles and usually mustard and then browned and simmered in broth (braised). The mixture changes between regions, with some variations including minced meat. It is common to serve this dish with gravy, dumplings, mashed potato or Blaukraut (cooked red cabbage). This was once considered a common dish using cheap meals but is now you enjoy it at festivals, weekends and family meals.
These soft egg noodles are Germany’s answer to pasta. They are especially popular in the south of Germany. These noodles made from wheat flour and egg. You serve them topped with cheese- rather like macaroni cheese- and sometimes with onions too. They are also used to accompany German meat dishes that use lots of sauce or gravy, such as Rouladen, or in stews, such as Gaisburger Marsch (a Swabian stew). Sometimes you serve them boiling hot, straight from the pan, so be careful.
Rote Grütze is a red fruit pudding that is a popular dessert in north Germany. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little cornstarch or cornflour. You enjoy it with cream, milk or vanilla sauce or ice-cream.
A steaming bowl or Eintopf will warm anyone on a cold day. The name of this traditional German stew literally means “one pot” and refers to the way of cooking rather than a specific recipe. However, most recipes contain the same basic ingredients: a broth, vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are many Eintopf regional specialties, such as lumpen and fleeh (which mean “rags and fleas”) in the Kassel area, similar to Irish stew, or with lentils typical in Thüringen.
Germans love their meat dishes, and Sauerbraten (meaning “sour” or “pickled” roast) is pot roast that’s regarded as one of the country’s national dishes. It can be made from different meats, which are marinated in wine, vinegar, spices, herbs and seasoning for up to 10 days. This recipe is ideal for tenderizing cheap meat cuts. Schweinebraten is a delicious roast pork dish usually you enjoy it with braised cabbage or Sauerkraut and dumplings (Knödel), together with a pilsner beer.
Surveying the top German foods, one might come to the conclusion that Germans love potato. Certainly it is a common ingredient in many German foods and side dishes. Kartoffelpuffer are shallow pan-fried pancakes made from grated or ground potatoes mixed with flour, egg, onion and seasoning. You can enjoy them either salty as a side dish to a main course of meat or fish, or sweet with apple sauce, blueberries, sugar and cinnamon. Look out for them in out door markets in the winter.
German potato dumplings are also a common staple in dishes, served either as a side or main dish, in soups or sweet. You may see dumplings on menus called Klösse in west and north Germany and Knödel in south-east Germany, or sometimes filled with fruits or meats.
Another common German dish made of potatoes is bratkartoffeln , sometimes referred to as Germany’s answer to fries. It’s a basic but tasty recipe that involves boiling potatoes and then frying them with bacon and onion.
Brezel are soft, white pretzels made from flour water and yeast and sprinkled with salt (and sometimes different seeds). It`s great to eat as side dish or snack, especially with strong German beer. They`re in every bakery and on street stands, sold plain, sliced and buttered (butterbrezel) or with slices of cold meats or cheese.
You`ll find lots of cakes and tarts to tempt you in Germany, commonly made with fresh fruits. Few can resist a huge slice of the most famous of German cakes: the delicious Schwarzwaelder Kirschtorte, or black Forest cerry cake. The cake is named after Schwarzwaelder Kirschwasser, which is a liqueur distilled from tart cherries. Alternating layers of rich chocolate cake, cherries and whipped cream are topped off with more cream,maraschino cherries and chocolate shavings.
A Schnitzel is a thin,boneless cutlet of meat. It is coated in breadcrumbs and often served with a slice of lemon. You can choose a Wiener Schnitzel (Viennesse Schnitzel). This is made of veal, or a Schnitzel Wiener Art made of pork. If you order a Hamburg-Style Schnitzel, it will arrive with a fried egg on top. While a Holsten-style Schnitzel will come with an egg, anchovies and capers.
Apple strudel is a popular dessert of buttery pastry filled with apples flavored sugar, cinnamon, raisins and breadcrumbs. It became popular in the 18th century under the Habsburg empire. The delicate flaky pastry is made form an elastic dough, it is knead and stretched until it`s almost paper thin. The thin pastry layers are buttered together,before being wrapped around the apple filling and baked. You normally eat it warm in slices sprinkled with powdered or icing sugar.
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