Hot dishes of German cuisine. Traditional German dishes: names, recipes with photos. Meat and sausages

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

SCHWARZE RIWELSUPPE. This is a fried soup

Cut the potatoes as if for soup and cook. At this time, we make frying: cut the lard into small pieces, fry with finely chopped onion. Salt the soup. When the potatoes are cooked, add Rivel, when they float, add the roast, bay leaf, a couple of allspice peas, black pepper and turn it off. Let it brew for 10 minutes.

Rivel: From 1 egg, a pinch of salt and flour, mix into a very stiff dough. Now we pinch off small pieces from the lump of dough with our thumb and forefinger and scroll this piece between our fingers once down and up. Place in a cup and sprinkle with flour to prevent them from sticking together. Before adding to the soup, sift them through a sieve to remove excess flour.

MEAT BAKED IN CABBAGE

Ingredients: fry 1.5 kg of meat tenderloin in pieces and place on a plate. Cut 1 large head of cabbage into leaves and blanch them in boiling water for 7 minutes.

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

Preparation:
Then lay out 3/4 of all the cabbage leaves. Place meat in the middle. Place greens, carrots and onions around it, add salt and pepper. Place another 125 g of smoked thinly sliced ​​loin on top. Cover with remaining cabbage leaves. Lightly salt and pepper, pour in 2 glasses 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 in 1 cup of boiling water. Prick 1 smoked sausage with a fork and place on top. Cover with a lid and place back in the oven for 1 hour. Serve everything together on a platter.

DUCK ROLL

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

On the side
red cabbage. 1/2 apple, lemon juice, salt.

Preparation:
Rinse the prunes and dried apricots thoroughly, place in a small bowl, pour boiling water over them (so that the water just covers the berries), cover with a lid and leave to steam.
Cut the duck lengthwise along the back, unfold it and remove the skin along with the meat, trimming where necessary with a knife and trimming the bones. Salt, pepper and marinate the remaining “case” in soy sauce.
Peel and cut the mushrooms into medium cubes, 1/2 of the leek (white part) into half rings and fry in a small amount of sunflower oil until golden brown.

Separate the green part into individual “feathers”, pour boiling water over them and set aside. Add 1/2 peeled apple, cut into small cubes and fry for another 5-7 minutes, stirring occasionally.
Pour in the cream, add the chopped cheese and, stirring, heat the mixture until the cheese melts. Add salt to taste. Chop the red cabbage into thin noodles, add salt, add the second half of the apple cut into strips, sprinkle lemon juice, mix and leave to infuse.
When the cheese and mushroom mixture has cooled, remove the duck fillet with skin from the soy sauce, pat dry with a kitchen towel, place on foil, and level. Place the cheese-mushroom mixture on the “case”, then the unfolded leek “feathers” (the green part), then the slices of ham. Roll it up across the “cover”, wrap it tightly in foil, and for greater effect, place the roll in a baking bag. Bake in the oven at 200C for 1.5 hours. 10-15 minutes before you are ready to open the “packaging” and let the roll “sunbathe”.
Prepare the 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 juice from the duck over the red cabbage salad, stir and serve immediately with a piece of roll, sprinkled with sweet and sour sauce.

TURKEY GERMAN STYLE

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

Preparation:
Remove the bag of giblets from the turkey, rinse well and let dry. Set aside the liver. Boil salted water, put the neck, stomach, heart, bay leaf in a pan. Cook, covered, for 60 minutes. Remove and strain the broth, place in a warm place.
Rinse the turkey, pat dry and season 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. Chop the parsley, fry the croutons and cut into 0.5 cm cubes. Mix the liver with onions, parsley, croutons, sausages and 0.125 liters of broth in a bowl. Season with finely chopped sage, nutmeg, salt and pepper. Stuff the turkey with all this and sew it up.
Place the turkey, breast side up, in the casserole dish and pour over the heated melted butter. Spread the bacon slices over the turkey. Cover with foil. Place in the oven for 3 hours at 180 degrees. Baste the turkey with roast juices from time to time. After 60 minutes, remove the foil. Coarsely chop the greens, finely chop the boiled giblets. 60 minutes before readiness, add everything to the juice from the roast.
Remove the turkey from the casserole. Pour wine or sheri into the juice from the roast and strain. Mix flour with butter, mix with juices from roast. Stirring, cook for 5 minutes, season with salt and pepper. Carve turkey and serve with side dish.

Germany also has excellent pies. They are so tender and unusual!

KÄSEKUCHEN MIT ZWETSCHGEN or CHEESE PIE WITH PLUMS

For the test:
200 g flour, 1 teaspoon buckpulver, 1 egg white, 70 g sugar, 100 g cold margarine
For the curd mass:
500 g of cottage cheese 40% fat (I didn’t have it, I took low-fat), 250 ml. milk, 125 g sugar, 2 yolks, 1 pinch of salt, 1 packet of vanilla pudding (powder), 500 g fresh plums (Zwetschgen) are small garden plums.
Protein mass:
2 egg whites, 1 tbsp. l. sugar., 1 yolk, 1 tablespoon milk, 1 bag of vanilla sugar, 1 level tablespoon flour.

Preparation:
Sift flour with buckpulver, make a well, add sugar and protein, cut margarine into pieces and place along the edge. Mix everything, wrap in film and leave for 30 minutes. in the refrigerator.
Wash the plums, dry them, remove the pit and cut into small pieces (I cut them into 4 pieces).
Roll out the dough into a 26 cm mold. Grease the springform pan with butter and sprinkle with flour. Cover the bottom with dough. If the edges protrude, simply press it 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 the plums and stir gently with a spatula. Pour over the dough into the mold.
Beat the whites until fluffy, gradually add sugar, whisking. Beat yolk, milk, vanilla sugar, flour until foamy. Carefully fold in the egg whites and place on top of the curd mixture. Bake for 60 minutes. After 20 min. With a sharp knife, from the edge at an angle towards the middle, make a 2-centimeter cut into the curd mass in a circle. Continue baking. Turn off and 30 min. leave it in a hot oven to stand. Pull it out. Cool, run a knife along the sides, remove the rand, and place the pie on a plate. Sprinkle with powdered sugar.

STRUDEL

Ingredients: flour - one and a half glasses, semolina - 2 tablespoons. 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 let it rest for 20-30 minutes. For this, I use the same bowl in which I kneaded the dough, I simply put the dough on the table and cover it with an inverted bowl.

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

Preparation:
Roll out the dough very thin. Pour cookies with ground nuts onto 2/3 of a sheet of dough. Place cherries on top. Roll the dough into a roll
Place pieces of butter on the roll so that the roll is not dry on top and cover with foil so that it is properly baked inside. The temperature is approximately 200 degrees. The oven must be hot. After 20-25 minutes, remove the foil and let the roll brown. While cooking, make a 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 lamb, 1 kg potatoes, 1 head of garlic, 2 onions, 2 tbsp. spoons of flour, 1 glass of broth, 1 tbsp. spoon of tomato paste, 150-2oo g of green peas, 8 tbsp. spoons of grated cheddar cheese, 4 tbsp. spoons of Parmesan cheese, dill, salt, pepper.

Prepare mashed potatoes.
Fry the diced meat in a frying pan along with onions 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 it all into the meat and simmer until the sauce thickens. In 5 min. Before the meat is cooked, add peas and chopped dill. In a greased baking dish, place a layer of mashed potatoes, then a layer of meat filling, and then another layer of mashed potatoes on top. Sprinkle with cheese and bake until golden brown.

PIE WITH SALMON

Ingredients: Salmon fillet without skin - 25 g, drained. Oil - 20 g, eggs - 3 pcs., onion - 1 pc., vegetable matter. butter - 2 tbsp, milk - approximately 150 g, flour - 200 g, Saf-Moment yeast - approximately 0.5 sachets, salt, pink pepper - 3 pcs., any hard cheese - 100 g.

Preparation:
Cut the onion into quarters and fry in butter. Cut the salmon fillet into small cubes, add salt and 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 vegetable matter. oil. Mix the flour and yeast and pour them into the resulting mass, then stir, 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. Grease the mold. oil and lay out the dough. Bake in a preheated oven for approximately 40-45 minutes. Can be served warm or chilled.

Among other national cuisines, German is rightfully considered one of the most interesting. It is distinguished by its special taste and quality, its own traditions and a rich variety of dishes characteristic of individual regions of the state. At one time, the formation of German cuisine was influenced by Italian, French and Austrian traditions.

According to the principles of cooking that have shaped German cuisine for centuries, national dishes Germany are not dietary. The vast majority of them are prepared by frying, baking in various ways, or stewing.

Features of a German meal

Following tradition, the Germans eat five to six times a day.

A standard breakfast involves eating:
sandwiches with any type of sausage or ham combined with cheese;
boiled eggs, which are eaten exclusively with a spoon, after cutting off the top of the egg with a knife;
sausages flavored with mustard;
oatmeal with milk;
cottage cheese or yogurt as an example of fermented milk products;
buns or less sweet breads, coated with a layer of jam, preserves or honey.

Traditional breakfast drinks are tea or coffee. Coffee is drunk black or with cream. The Germans themselves call it the national drink. Both in Austria and neighboring Germany, this drink is consumed in significant volumes.

During a classic German lunch, dishes change several times. Appetizers are served first. They are followed by the obligatory soup. The main course often consists of potatoes, meat and vegetables. It is supposed to have a side dish. The lunch meal ends with dessert.

Served around six in the evening, dinner consists only of cold dishes.

Traditional German dishes

Soup is an integral part of the lunch meal. German traditions and customs require the addition of sausages, wieners or sausages to this dish. Even the well-known pea soup contains some kind of sausage in its composition.

The most common types of soups that German cuisine boasts are:
soup with sausages and sauerkraut,
potato soup with Saxon bacon,
Weimar onion soup,
Eintopf soup with several types of smoked meats,
beer soup,
bread soup,
strawberry soup based on wine and strawberries.

Soup "Eintopf" - "Eintopf"

In addition to soups, Germans eat broths, to which they add rice, vegetables, dumplings or eggs.
The traditions of German culinary specialists, which have European features, are also distinguished by the simplicity of the technology for preparing main dishes.

Second courses require the use of meat, the most popular variety of which in Germany is pork.

It is customary to cook from it:
chop cutlet,
schnitzel,
biftex,
chaos,
Hamburg fillet,
schnellklops,
Schmorbraten.

Pork is used to prepare all kinds of sausages and sausages, of which there are about one and a half thousand types in German cuisine. These include a very original sausage - white Bavarian, otherwise called "Weisswurst", which is traditionally served for breakfast. It contained a combination of pork and veal, several herbs and lemon.

Weißwurst sausages with sweet mustard

Sausages and frankfurters are consumed as an independent dish, accompanied by a side dish, or as an addition to a main course or salad. Bavarian sausages with stewed cabbage included in every restaurant menu have long been considered a signature German dish.

Taking into account such an important nuance as not large number seasonings and spices that German cuisine uses, national dishes do not suffer from excess spiciness.

Colorful dishes are prepared on German holidays. Traditional among them are pork leg served with potatoes and sauerkraut, whole roasted suckling pig, pork or ham with asparagus and hollandaise sauce.

The northern regions of the state, located on the coast, are distinguished by their preference for fish dishes in their diet. It is used to prepare soups for lunch, and is also served fried, smoked or salted. Fish is included in salads, and it often becomes an ingredient in an appetizer or sandwich.

Each region can offer its own signature recipe for preparing a dish with fish or seafood. Wismar-style fish is famous, which is prepared by stewing with lemon zest, onions and herbs. The main role in Munich-style fish is played by. For several centuries, culinary experts have preserved the labskaus recipe invented by their ancestors. This soup has the consistency of puree. Its ingredients are potatoes, onions, pickled beets, corned beef, and pickles.

The role of bread and pastries in German cuisine

Germans love bread and baked sweets just as much as meat dishes. This is precisely the reason for the fact that there are many bakeries and confectionery shops operating in Germany.
To bake bread, which is represented in Germany in almost three hundred types, the Germans use rye flour, which gives the product a specific taste. The most unusual of the existing varieties of German bread is considered to be “Pumpernickel”, prepared from rye flour coarsely ground and resembling a sticky mass of dark brown color.

The Black Forest pie, the Christmas cake called Stollen, and Lebkuchen gingerbread have become famous in world cuisine. No less popular among natives and guests of Germany are butter cookies with raisins, bagels, pies filled with fruit, pumpkin, and marzipan. The Germans' weakness is cakes, which can rightfully be considered multi-layered masterpieces of culinary art.

German Christmas cake - "Stollen"

Traditional German drinks

Germany's culinary signature is beer. Bavaria, which many call the beer capital of the whole world, has become especially famous for it far beyond its borders. Only in Germany can you taste light Pilsner beer or sweet bock beer, appreciate the merits of Düsseldorf Altbier and the uniqueness of the cloudy one.

Germans drink wine with no less pleasure. However, due to cold climatic conditions In Germany, grapes grow only in the Rhine and Main valleys, where the production of wines with their characteristic fruity flavor is developed.
German culinary traditions and customs continue to interest and attract numerous tourists to Germany.

The national cuisine of Germany is based on three pillars - sausages, sauerkraut and beer. Sausages and frankfurters are a source of national pride, cabbage is everything in German cuisine, and beer is so tasty that tourists from all over the world come to the annual Oktoberfest beer festival. But despite these established brands, local cuisine is not limited to these products. It is worth noting that each region of the country has its own culinary characteristics and original dishes that will delight gourmets with their variety, thoroughness and excellent taste.

Pork is the most popular in Germany. There are more than 1,500 types of sausages alone. Be sure to try:

• "Weisswurst" - white pork sausages, served with various sauces;
• "Aysban" - baked or stewed pork knuckle;
• « Berlin roll» - browned bacon, stuffed with pork loin and prunes, served with a side dish of green peas, potatoes and cracklings;
• “kotelett” - chop cutlets;
• "ripchen » - brisket on ribs;
• « Hamburg steak« ;
• “Sauerbraten” - beef marinated in wine and vinegar, fried in oil with vegetables, ginger, apples, raisins and beetroot syrup.

Meat dishes in the national cuisine of Germany , huge amount. Local chefs prepare excellent-tasting fried Nuremberg sausages, beefsteaks, razbrat, schmorbraten, blood sausage with raisins, and Schnellops. There are even dishes made from raw minced meat, with different fillings. As a side dish, rice, legumes, stewed and boiled vegetables are served with the meat.

Another interesting feature of German cuisine is the large number of egg dishes. In local cafes and eateries you can try: stuffed eggs, eggs with potatoes, eggs with tomatoes, omelet with potatoes and herbs, baked eggs with cheese, scrambled eggs with smoked herring, scrambled eggs with bacon.

Each region of the country attracts tourists with its unique traditional dishes.

• Bavaria is sausages with sweet mustard, fried pork, dumplings, salted pretzels and stewed cabbage.
• Franconia - Nuremberg sausages, fragrant gingerbread, pasta dishes (“spatzle”, “schulfnudeln”, “maulhaschen”).
• Swabia - cabbage delicacies and pancake soup.
• Black Forest - onion pies and smoked ham.
• Hesse - famous for its green herb sauce.
• Rhineland— marinated beef, potato pancakes, potato salad and apple sauce.
• Cologne - macaroons.
• Westphalia - delicious ham and gingerbread.
• Bremen - stews and white cabbage dishes.
• Hamburg - fried sole, smoked fish, eel soup, shrimp.
• Lower Saxony - lamb dishes and assorted berries with cream.
• Lubeck is famous for its marzipans.
• Berlin - Königsberg meatballs and delicate cakes.
• Saxony - shrimp with vegetables and Dresden Christmas cake.
• Thuringia - baked goose with dumplings.
• Erfurt - fried meat in beer sauce, pancakes with potatoes and onions.

The main drink in the national cuisine of Germany , is beer. It is customary to drink beer here with breakfast, lunch, and dinner. Sometimes they drink beer instead of water just to quench their thirst. Bavaria is considered a paradise for beer lovers, where an unprecedented number of varieties of this drink are produced. In the northern regions, they prefer bread vodka and schnapps (a drink close to vodka and moonshine). In the south of the country, excellent wines are produced from grapes grown in the Main and Rhine valleys.
Welcome to hospitable Germany and bon appetit everyone!

Germany is famous for its beer. Every year, thousands of tourists flock to Oktoberfest in Munich to enjoy the taste of a real German drink. From wheat to Pilsner, strong, light and dark, there is a wide choice. And while some limit themselves to beer, the country also has some mouth-watering dishes.

Pretzel

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

And if you don't like either (which is unlikely), it boasts the world's widest range of bread types. Do you like raisin bread? walnuts, sunflower seeds, with carrots, cut into strips, or with whole wheat flour, all of which can be found in Germany.

Sausage, usually fried

In Germany you can find all sorts of bread and sausages. If known for fried sausage with curry sauce, residents of Bavaria eat white sausage with sweet mustard. The name of the first sausage is self-explanatory: it is doused with curry on top.

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

Roast pork

Animals of prey will certainly have a blast in Germany. If it’s good to buy sausages at the market, then if you want to go to a restaurant, try Schweinebraten. This is a pork roast. It's best if you get a large pork shoulder that has been separated from the bones. It is usually served with some kind of sauce and dumplings.

Fried chicken

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

Steckerfisch

Enough about the meat. With so many lakes and rivers it can offer a large selection of fish dishes. To some extent, plugfish can be considered fast food because it is often grilled in a beer garden. 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

Winter in Germany can get quite cold, so soups are popular. However, eintopf is not just a soup. "Topf" means "pot". This dish involves cooking a mixture of meat and vegetables in this pot.

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

Käzespätzle

Vegetarians were probably very upset before this paragraph. But with käzespätzle the situation changes. Spaetzle are a type of egg noodle topped with cheese, usually mild. And very often cooks add fried onions for taste. Sometimes käsespätzle are served directly in the pan - don't get burned!

Gingerbread

Despite the fact that gingerbread cookies are sold all year round, they are in greatest 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 in shape, but now entire gingerbread houses are also baked. They are called the "witch's hut."

Rothe Grütze

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

Black Forest cherry cake

Another sweet dish that came out of the woods. "Black Forest" means "black forest". This calorie bomb packs 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.

Traditional food in Germany is often associated with pork knuckle, sauerkraut and fried sausages. But these are far from the only dishes of rich German cuisine.

The country loves to eat well. Proof of this is the huge number of national recipes created using pork, veal, vegetables and other natural ingredients. Experts recommend starting your acquaintance with the main culinary masterpieces of Germany with 10 favorite dishes of the country's indigenous inhabitants.

White sausages Weißwurst

White sausages made from a mixture of minced pork and veal, herbs, egg whites, lemon zest and onions are a must-try in southern Germany.

The famous German dish was born in 1857 in. Since then, boiled sausages wrapped in pork intestines have become traditional guests on Bavarian tables. According to the rules of national cuisine, Weißurst are served in the pot in which they were boiled. The popular dish is served as a side dish with salted pretzel and sweet mustard.