Undoubtedly, each country is individual. Moreover, differences can be seen in everything from the government structure, mentality, lifestyle of the inhabitants of this country, and ending with daily habits. The kitchen in this case is no exception! And legends have long been made about the national cuisine of Germany!
A little history about German cuisine
Unfortunately, we know very little about how truly German cuisine originated. Historians report that it originated in Ancient Rome, but began to truly develop only at the beginning of the 20th century. This is due, first of all, to the political structure of the country. Today, Germany consists of 16 federal states, and previously many of them belonged to other states.
The culinary habits of modern Germans were formed precisely under the influence of this division. The first advances in this area began at the end of the 19th and beginning of the 20th century, when Wilhelm II took power. His reforms affected not only the political system, but also the cultural traditions of the country, in particular cooking. 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. This is the 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.
German national cuisine began to develop truly intensively and effectively 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 variety.
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!
German cuisine: what they prefer to serve in different federal states of Germany
Bavaria. Perhaps the most favorite first course of the Bavarians is liver dumpling soup. For main course 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 produce 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 spätzle. 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 residents of Baden-Württemberg. Among the drinks in this land, the wines of the Rhine vineyards are preferred. 
Saxony. This federal land is famous, first of all, for its confectionery masterpieces - shortbread cakes, cookies, etc. Thus, local rolls are known all over the world - "Kriststollen", cakes with a "glaze" of cheese, raisins, eggs and almonds - "Eierschnecken", and, of course, Saxon pancakes - "Plinzen". Among the drinks in this land, they prefer locally made 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 vegetables. This sauce goes perfectly with boiled pork, eggs and boiled jacket potatoes. The “highlight” of Hessian cuisine is “hand-made cheese”. This cheese is a soft type, prepared with the addition of onions, oil and vinegar. They usually drink apple wines here. By the way, the wine produced in Rhinehaus is especially famous among German wines. 
Rhineland-Palatinate. The food here is simply prepared, but quite filling. According to tradition, “saumagen” is prepared here - pork stomach with different stuffing options, veal kidneys with a side dish of wide pasta, roast marinated in vinegar, etc. Wine is the preferred drink here. 
Saar. The culinary masterpieces of the Saarland 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, and ribs. The preferred drink here is white beer diluted with raspberry syrup. This beer is especially relevant in the summer season. 
Brandenburg. The most famous dish here is Teltov-style rutabaga, which is served with vinegar and sugar. Anyone who has ever tried this dish will confirm that its taste is truly unique. Among the drinks, the inhabitants of this land prefer wheat vodka and beer. 
Saxony-Anhalt. The cuisine of the northern part of this land differs from the cuisine of the south. If in the north there will traditionally be lamb and vegetable soup on the table, then in the southern part of the world 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 is especially popular here: home-made pork sausage with the addition of cabbage or legumes, as well as potato pancakes made from grated potatoes, will not leave anyone indifferent. 
Mecklenburg - Vorpommern. It’s worth saying about the cuisine of this land that it is very diverse. This is due to the fact that its residents have different financial and social situations. 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 delight is sweet beer. 
Lower Saxony. Fish dishes are very popular here. Fish here is prepared in a variety of ways - fried, smoked, boiled, marinated, etc. The traditional dish of this land is 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. The preferred drinks here are light beer and 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, several boiled potatoes and eggs. Eel soup is no less popular. 
Schleswig-Holstein. The main food preference of the inhabitants of this land is also fish. In addition, Eintopf soup is popular here. 
Main methods of cooking in Germany
In Germany, all cooking methods are used equally:
* Frying - both in a frying pan and on the grill;
* Cooking;
* Marinating;
* Baking;
* Quenching;
* Smoking, etc.
It is also worth noting that practically no spices are used in cooking here, and the portions are incredibly large.
The Germans have a special attitude towards meat dishes. Pork is especially popular here; the variety of dishes made from this meat cannot but surprise. By the way, it is in Germany that you can count the largest number of varieties of sausages and sausages. A real hit of German cuisine is 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.
The following types of soups are typical for Germans as first courses:
* With dumplings;
* With liver meatballs;
* With noodles.
Drinks in Germany They prefer exclusively local production. For example, it is known not only throughout the country, but throughout the world.
What are the 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 can easily be explained by the fact that the food of German residents is very diverse. In addition, people here love dishes made from vegetables, sauerkraut and fish, which provide a certain set of vitamins and acids.
Features of German cooking- grilling. With this preparation, excess fat simply drains from 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, since you simply won’t be able to eat everything. Believe me, the serving size here will exceed all your expectations, and you definitely won’t leave hungry!
The main feature of national German cuisine is the huge number of meat dishes. Pork is held in high esteem here in all its various forms, from roasts to sausages. And in general, traditional German cuisine is not particularly dietary.
The Germans love to eat heartily. This is especially true of Bavaria, with its original and satisfying dishes. And everywhere in Germany, national dishes are dense and contain a large number of fatty foods. But it’s definitely worth giving them their due, because German cuisine tastes simply wonderful.
Main dishes of German cuisine
- Schweinebraten or pork roast
Well-done pork is a staple in most German restaurants. To try it means to better understand the spirit of Germany. Dumplings are usually served as a side dish for pork.
- Sausage
There is a lot of sausage in Germany, it is varied and varies from region to region. So, in Berlin you will be offered fried sausage with curry sauce, and in Bavaria - white sausage with sweet mustard.
There are about 600 different types of bread in Germany. Made from different flours, with different fillings, served with different dishes. Bread here is a very respected and valuable product.
- Fried chicken
Another meat dish. Once a festive dish, chicken has now become the most popular beer snack. At Oktoberfest you will find chicken on almost every corner.
- Steckerfisch
Whole fish baked on a skewer on the grill. Another favorite dish of the Germans. The taste is amazing, especially with beer and bread.
- Eintopf
The secret of this meat and vegetable soup is that it is cooked in the oven in a pot. And they serve it in it. The soup is thick and rich, with the aroma of local spices.
- Käzespätzle
One of the few non-meat dishes in Germany. Egg noodles sprinkled with grated cheese. Sometimes fried onions are added to it.
- Sauerkraut
Sauerkraut is so popular in Germany that people even talk about it outside the country. In addition to cabbage, Germans value carrots, potatoes, a variety of beans and peas. Vegetable side dishes are most often prepared in the form of pureed soups or simply boil the vegetables separately.
- Pretzel
You will find an airy pretzel made from delicious dough in any stall with German delicacies. Sometimes butter is served with it. So, as you can see, it’s quite easy to have a cheap and satisfying meal in Germany.
- Gingerbread
The famous Nuremberg gingerbread cookies fill the shelves of shops and shops before Christmas. Almost every confectioner tries to make his creation the most original due to the shape and multi-colored glaze.
- Rothe Grütze
This wonderful dessert is made from a mixture of red berries - cherries, raspberries, strawberries and others. Most often served with whipped cream or vanilla ice cream.
- Black Forest cherry cake
What do you need for this dessert? Lots of chocolate, lots of cherries and a skilled pastry chef. Leave your fears for your figure and be sure to try this miracle. After all, you won’t find such a delicacy outside of Germany.
If we talk about drinks in Germany, the leader here is, of course, beer. Bavaria is especially famous for its various varieties of this drink. Beer culture has firmly entered into the everyday life of the Germans. The country hosts three beer festivals per year. In February, in May and, of course, the famous Oktoberfest in October.
There are many restaurants in Germany; it is better to look for details about them on the pages of our resource dedicated to the cities of the country. The cost of an average meal in restaurants starts from 10 EUR and increases in accordance with the class of the restaurant and the choice of dishes.
Every national cuisine has especially popular dishes. Which ones do Germans like most? Let's find out!
Features of German cuisine
German traditional cuisine is a mixture of traditions from numerous regions. Moreover, some traditions are long-standing and go back to the times of Roman rule. At that time, ancient Germans lived on the territory of Germany and knew a lot about food. And today, each region has its own special recipes.
Before listing the most popular dishes, you should find out some features of the national cuisine. First, it’s worth listing the most popular products:
- Pork. It is present on the table not only on holidays, but also on ordinary weekdays. It is estimated that each average German eats about 85 kilograms of meat per year.
- Bread is the head of everything. And the Germans completely agree with this statement, so they don’t start a single meal without bread. In total, there are about 500 different varieties in Germany. And for cooking, rye or wheat flour is usually used, sometimes with the addition of sunflower seeds and pumpkin.
- Vegetables, beans, greens. They can be included in thick soups, which are very popular among native Germans. Vegetables are also boiled and served as a side dish for meat dishes. Almost all types of cabbage, peas, spinach, cucumbers, tomatoes, onions and lettuce are especially popular.
- The menu also includes fish, and it can be combined with meat (for example, in sausages).
Now it’s worth writing separately about the cooking methods. The most popular and, of course, not the healthiest is frying. But healthier cooking and stewing are also popular.
When it comes to drinks, Germany is of course famous for beer, and there are many different varieties available. In addition, the Germans readily consume schnapps.
Popular dishes
Now it’s worth presenting the top 10 best dishes of German cuisine:
1. Sausages. It is believed that about 1,500 different varieties are produced in Germany, and it is simply impossible to single out any specific one, since they are all very tasty and deserve attention. It is noteworthy that any gourmet will find something to their liking, because there are both smoked and boiled sausages.
In addition, liver varieties made from offal are popular, as well as the so-called blood milk, the main component of which is blood. Sausages are present both on festive tables and in the everyday diet. Most often they are served with bread, which, as you know, is also a fundamental component of national cuisine.
2. Sausages(they are called sausages in Germany) are also very popular and are presented in a wide variety of variations. Traditionally, pork is used for cooking, but the composition may well include some other components.
For example, “bockwurst” is a boiled-smoked sausage from Berlin, made from beef and pork with the addition of caraway, nutmeg, ginger and coriander. Weisswurst are white sausages that are usually made from pork and tender veal with the addition of parsley and boiled. Hamburg sausages are made from veal and fish. Wolvurst has no casing and is made from pork and veal in Hamburg. And this is not a complete list.
3. Sauerkraut or “Sauerkraut”. It is considered the national German dish, and in English it even uses its name. The Germans themselves love it so much that they are sometimes jokingly called “Krauts”. Cabbage is usually fermented without carrots and other vegetables (as, for example, in Russia); salt and sometimes vinegar are traditionally used for this.
This appetizer is served with a variety of dishes, but most often it is stewed or fried and used as a side dish for meat or fish (sometimes fried onions are added). It goes great with beer.
4. Strudel- This is a traditional German flour dish, which is a roll of dough rolled into a tube with filling. Sheet thin dough is usually used. The filling can be anything, but the most popular options are apples and cherries.
Although it is quite possible to use cream (this was one of the very first fillings), berries, cottage cheese with the addition of vanilla or poppy seeds. served hot with ice cream or whipped cream and chocolate syrup.
5. Baked pork knuckle or “icebein”. This dish is usually present on the holiday table. By the way, the name translates as “ice leg”, and there are two explanations for this. Firstly, it's usually around Christmas in the winter, and during that time it's kept frozen. Secondly, when cooked, the crust shines so much that it looks like ice.
How to cook icebein? The Germans first stew the shank to make it even softer and more tender, and then bake it in the oven. To give the dish a special piquant taste, they use garlic and a traditional drink – beer.
6. Potato salad- This is one of the most, which is usually served as a side dish. And it is prepared quite simply. In general, there is no specific classic recipe; every housewife has her own tricks.
But the main ingredient, of course, is potatoes. Moreover, they use boiled, so-called waxy, which does not boil down. The potatoes are chopped and mixed with onions, pickles, fried bacon and other ingredients on hand. You can use yogurt or sour cream as a dressing.
7. Marzipan. It is not known for certain which country is the birthplace of this confectionery product, but Germany also claims this title. Usually powdered sugar or syrup.
First, the almonds are ground to a powder, then mixed with powder or syrup. The result is a thick mixture with a delicate taste. This product is added to sweets and various confectionery products. You can also make a delicious liqueur from it.
8. Eintopf is a thick soup that is usually boiled in broth or water. It can replace both the first course and the second. The composition may vary. Thus, vegetables (carrots, cabbage, potatoes), legumes, pasta, meat, sausages and other meat products are usually used. The name literally translates as “one pan”, and according to one of the legends, it appeared in a peasant family in which the housewife wanted to deliciously feed all the household members.
9. Spätzle- These are, in fact, egg pasta with an irregular, porous and rather rough surface. They can be oblong (“spatzen”) or round (“knöpfle”). Most often, spaetzle is used as a side dish, but can also be served as an independent dish with some additions, for example, cheese.
10. Black Forest Cake. This is a traditional German dessert that is a chocolate and cherry cake. It contains a chocolate sponge cake, which is soaked in cherry syrup and coated with cream. But sometimes the filling is a thick cherry mass, similar to jelly.
Be sure to try these dishes!
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:
Thoroughly rinse the prunes and dried apricots, 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 with lemon juice, stir 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 up across the “cover”, wrap 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 and 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 salt, 1 bag 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 of milk, 1 packet of vanilla sugar, 1 level tablespoon of 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 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 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.
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 dressed in pork intestines have become traditional guests on the tables of Bavarians. 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.
Note to tourists: Germans prefer to eat white sausages in the first half of the day, so ordering them after 12:00 in Germany is considered bad manners.Sauerkraut Sauerkraut
Traditional national food in Germany is unthinkable without the famous stewed Sauerkraut. In the country they even say: “Leb wohl, ess Kohl,” which means “live well, eat cabbage.” The Germans love this simple and tasty dish so much that they jokingly call themselves Krauts.
No holiday meal in Germany is complete without a favorite side dish. Before serving, shredded white cabbage is left to ferment under pressure in clay pots placed under water for several days. A properly prepared dish includes peppers, apples, pork fat, juniper berries, onions, cumin, beer or white.
Beef rolls (Rinderrouladen)
This high-calorie food is a frequent “guest” of traditional family Sunday dinners. It becomes especially popular among Germans during the Christmas cold season.
Thin long layers of beef tenderloin are filled with bacon, mustard, onion and pickled cucumber. The highlight of Rinderrouladen is a spicy dark sauce made from broth, red wine and vegetables, exuding a mind-blowing aroma. The combination of simple ingredients gives rise to the unique rich taste of this national dish, which perfectly complements a side dish of stewed cabbage, boiled potatoes or flour dumplings.
Maultaschen
Those looking for something original to try in Germany should try the giant Maultaschen dumplings. They are dough envelopes boiled in beef broth and filled with chopped meat, lard, ham, spinach, nutmeg, marjoram and parsley.
In its homeland, southern German Swabia, the dish is also called Herrgottsbescheißerle (“Fool God”). According to German legend, the culinary invention belongs to the inhabitants of the Maulbonne monastery. On Good Friday, when eating meat is prohibited, cunning novices secretly filled Lenten dumplings stuffed with herbs with minced meat.
Berliner Eisbein knuckle
The favorite dish of East Germans is the lot of true meat eaters. Boiled in and then baked pork shin with skin, generously flavored with garlic, onions, juniper berries and spices, is so huge that it is enough for three.
The word Eisbein is translated from German as “ice foot”. The national food received this name because the indigenous people eat it only in winter frosts. In addition, the delicious crispy crust on the knuckle shines as if it were covered with a layer of ice.
The first official mention of a multi-layer cake dates back to 1915, when Bavarian pastry chef Joseph Keller decorated the then popular chocolate cakes with buttercream and cherries. By 1930, the recipe had become known throughout the country.
The popular German delicacy got its name from the combination of white, brown and red - the colors of the traditional costumes of the inhabitants of the mountainous Black Forest.
Dresden Stollen
Popular German sweet dishes cannot be imagined without stollen. The history of baking with nuts, marzipan, raisins, candied fruits and spices goes back to 1474. Then, at the Saxon Christian hospital of St. Bartholomew, for the first time at the festive table they offered to try Christmas bread made from flour, water and yeast. Over the centuries, the Germans have perfected their favorite Christmas treat by adding new ingredients.
For the Germans, stollen has become a traditional symbol of Christmas. It can be seen and tasted at all fairs held in honor of this holiday.
The food popular in Germany listed above makes up only a hundredth of German cuisine - the country's national dishes are very diverse. Recipes depend on the region whose hallmark they are. Thus, in the vicinity of the Rhine, Holland also predominates, reflected in the mashed potatoes “Heaven and Earth” (Himmel un Ääd), beef blood sausage “Cologne caviar” (Koelscher Kaviar), beer soup (Biersuppe) and curd cheese “Half a Rooster” (Halve Hahn).
International cuisine is widespread in the eastern part of Germany, and the Bavarians have adopted the culinary customs of the Czech Republic and. Favorite dishes here include the Obazda cheese appetizer, Eintopf thick soup, Schweinebraten roast pork, Spaetzle egg noodles, Brezel and Bee Sting cake. "(Bienenstich).
But no matter what region of Germany you find yourself in, you will definitely have something to try. And perhaps it is German national cuisine that will become a model for you for a long time in preparing incredibly tasty and satisfying dishes.
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