At the mention of German cuisine, images of fried sausage pop up in everyone’s head, stewed cabbage and a beer glass filled to the brim. 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, the permanent companion of such a sandwich are boiled eggs. 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 of 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.

Wooden cutting board cover 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.

To prepare the green garlic sauce, grind the greens and garlic with an immersion 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 to the meat, salt, pour hot water so that all the 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 the amazing combination of tender meat and sheep's wool will be revealed later.

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, this is a characteristic feature 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 a 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 available options 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 gently.

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. It harmoniously combines flour dough, delicious filling 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 beetroot grater, lightly fry on 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 your hands with water, roll the potato mince into a ball, squeeze it 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.

Die deutsche Küche - German cuisine

Die deutsche Küche hat keinen besonders guten Ruf, jedenfalls wenn man dabei an das Alltagsessen denkt, das in vielen Gaststätten und Kantinen gereicht wird: fett, schwer, kohlehydratreich und sonst nichts. Man hat gesagt, unter den Völkern Europas würden die Franzosen beim Essen am meisten auf Qualität achten, die Deutschen am meisten auf Quantität und die Engländer am meisten auf die Tischmanieren.

Es stimmt zwar nicht, dass die Deutschen ständig etwas in sich hineinstopfen, aber wenn sie einmal angefangen haben, etwas zu essen, dann hören sie so schnell nicht wieder auf. Die Dinge immer ein wenig zu übertreiben, ist eine häufig anzutreffende deutsche Angewohnheit, nicht nur, wenn es ums Essen geht.

Inzwischen sind sich aber viele Deutsche über die gesundheitlichen und ästhetischen Folgen ihrer Ernährung im Klaren. Wenn man den einschlägigen Berichten, Diätvorschlägen, Ernährungstips und Kochrezepten vor allem in den illustrierten Glauben schenken darf, so geht es heutzutage beim Essen nur noch um die Gesundheit ("Essen Sie sich gesund!") und keineswegs um Genuss od er gar die Befriedigung eines Hungergefühls Aßen die Deutschen früher dreimal soviel Kartoffeln wie beispielsweise die Briten, so essen sie heute nur noch zweimal soviel gesundes Obst und ballaststoffreiches Gemüse. und verkaufen sich wie von selbst an diejenigen Deutschen, die sich vielleicht dann doch noch Häppchen mehr gönnen wollen ("Du darfst!"), aber das, bitte schön, mit gutem Gewissen. Dazu gibt es dann sogar Mineralwassermarken mit dem Zusatz „light" – na, wohl bekomm es.

Im Gegensatz zu früher haben sich die Ess - und Restaurantverhältnisse in Deutschland allerdings trotz mancher zäher Gewohnheiten wesentlich verbessert. Nach der bitteren Armut in der Nachkriegszeit kam es in den fünfziger Jahren zur ersten deutschen Fresswelle, als es wieder genug Geld und wieder genug dafür zu kaufen gab. Die Doppelt - und Dreifachkinne, die sich viele Deutsche dieser Generation in jener Zeit angefressen haben, haben wohl unvermeidlich das Klischee des feisten Deutschen im Ausland geprägt.

Mit dem enorm gewachsenen Wohlstand der siebziger und achtziger Jahre kam dann - für eine andere Generation - das Bedürfnis nach verfeinerten Genüssen. Außerdem war diese erste reine Wohlstandsgeneration mittlerweile viel kosmopolitischer aufgewachsen, hatte die Küche Frankreichs und Italiens kennen und schätzen gelernt. Aber auch das Angebot für die häusliche Küche ist qualitätvoller und abwechslungsreicher geworden, Konserven und Tiefkühlkost wurden von ehrgeizigen Hobbyköchen und – Köchinnen geächtet. d. geworden ist.

Die Deutschen bevorzugen ein reichhaltiges Frühstück mit verschiedenen Sorten von Brot oder Brötchen, dazu Marmelade und Honig, aber auch Schinken, Käse und Wurst für diejenigen, die es etwas herzhafter mögen. Müslis oder Corn-flakes stehen heute auch schon oft auf den Frühstückstischen. Getrunken wird mit Vorliebe frisch gebrühter Kaffee.

Deutsches Brot ist berühmt für seinen Artenreichtum, und die Bäcker werden nicht müde, ständig neue für die Gaumen ihrer verwöhnten Kundschaft dazuzuerfinden. Diese Art von Veredelung lassen sie sich allerdings auch teuer bezahlen. Die Deutschen haben eine starke Vorliebe für Sauerteigbrot, für Vollkornbrotsorten – das war immer schon so und verdankt sich nicht erst der Ernährungsbewussten zweiten Fresswelle -, und sie verstehen sich auf ganz exotische Brotsorten wie etwa Pumpernickel, die au ßerhalb der deutschen Grenzen wirklich völlig unbekannt sind. Die Hauptmahlzeit der Deutschen ist in der Regel das warme Mittagessen. Ernährungsbewusstsein hin oder her - ein Mittagessen hat substantiell zu sein. Die alte Gewohnheit des nachmittäglichen "Kaffe und Kuchens" ist Arbeitsalltag immer mehr in den Hintergrund getreten und wird unter normalen Umständen nur noch am Wochenende praktiziert. Auch dies ist immer noch sehr traditionell geprägt und daher keine Angelegenheit für Ernährung s - und Schlankheitsbewusste. Früchte-, Creme - und Schokoladekuchen sind nun mal eben nicht kalorienarm - und meistens bleibt es nicht bei einem Stückchen.

Die letzte Mahlzeit des Tages, das so genannte Abendbrot, zeigt schon in Namen an, dass es sich in der Regel um eine kalte Mahlzeit handelt, bei der zu Brot meist Wurst und Käse gereicht wird, vielleicht aber auch Quark, Salat oder südsauer eingelegtes Gemuse .

Was immer einem Reisenden in Deutschland zustößt: Es steht jedenfalls fest, dass er nicht verhungern muss.

Eine von drei Bierbrauereien auf der Weltsteht in Deutschland. Das allein sagt schon genug über das Verhältnis der Deutschen zum Bier. Bier ist nicht nur ein Getränk unter vielmehr ist es der Inbegriff von Getränk schlechthin.

Ein Grund, warum das deutsche Bier in der Tat so gut ist, ist das Reinheitsgebot von 1516, eines der ältesten noch gültigen Gesetze überhaupt. Es schreibt vor, dass für das Brauen von Bier ausschließlich Wasser, Hopfen, Malz und Hefe verwendet dürfen. Das einzige Mal, dass die Deutschen wirklich gegen die Weisheit der Harmonisierungsbemühungen der Brüsseler Eurokarten Sturm gelaufen sind, war bei der drohenden Liberalisierung des Reinheitsgebots.

Es gibt viertausend nach dem deutschen Reinheitsgebot gebraute Biermarken, und da ist es in der Tat schwer, sich vorzustellen, wie importierte Biere, die unter Umständen als chemisch kontaminiert gelten, sich auf diesem Markt durchsetzen sollen.

Bier wird hierzulande stets kalt und mit einer üppigen Schaumkrone serviert. Die kunstgerechte Fabrizierung dieser Schaumkrone nimmt mehrere Minuten in Anspruch: Bierkonsum ist also nichts für den eiligen Trinker, der schnell mal seinen Durst löschen will.

Die beliebteste Sorte ist das Pils, das auch am meisten exportiert wird, ganz im Gegensatz zum so genannten Export-Bier, das kaum jemals die Landesgrenzen überschreitet, und zum Alt-Bier, das wiederum nicht alt werden darf, sondern ganz frisch getrunken Werden Muss .

Deutsche Weine, vor allem die Weißweine, haben und hatten immer einen exzellenten Ruf-und zwar zu Recht, auch wenn die Franzosen darüber die Nasse rümpfen. Aber dies ist wirklich nicht der Platz, um andere Nationen zu belehren. Der Kenner genius und schweigt. Die Deutschen sind sich auch durchaus der Qualität ihrer Reben bewusst und konsumieren ihren Wein zum Großteil andachtsvoll selbst. Der Export ist dementsprechend gering. Es gibt prinzipiell keinen Unterschied zwischen Wein - und Biertrinkern; es wird sowohl das eine wie das andere von den gleichen Personen getrunken.

Obwohl in Deutschland gerne und viel Alkohol getrunken wird, gilt Trunkenheit am Steuer zu Recht als schlimmes Verbrechen. Wer mit "Promille" erwischt wird, darf nicht mit Nachsicht rechnen. Die Konsequenzen sind keineswegs harmlos. Dem Reisenden, der auch gerne zecht, sei daher stets empfohlen, sich ein Taxi nach Hause zu nehmen.

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 advise you to start your acquaintance with the main culinary masterpieces of Germany with 10 favorite dishes of the country's indigenous people.

Weißwurst white sausages

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

The famous German dish was born in 1857 in. Since then, boiled sausages dressed in pig intestines have become traditional guests on the tables of the Bavarians. According to the rules of national cuisine, Weißurst is served in the pot in which they were boiled. Salted pretzel and sweet mustard serve as a side dish to the popular dish.