German cuisine is the cuisine of German regions. Our culinary journey through Germany, "German Wave", suggests starting in the state of Hesse, in the town of Braunfels.
Potato dumplings with meat filling (Nesterhebbes)
Here, since time immemorial, they have been making such potato dumplings with meat filling – Nesterhebbes. The dough is made from a mixture of raw and boiled potatoes. In the past, peasants used this clever method to "hide" meat from local feudal lords to avoid paying them a meat tax.
Sour cabbage (Sauerkraut)
Rumors about the German roots of sour cabbage (Sauerkraut) are greatly exaggerated. It came to Germany from Alsace (which is in France). Indeed, the burghers have long loved it, but sour cabbage is not a typical German food, despite all the widespread stereotypes abroad. Traditionally, it is served with pork knuckle (pork hock), as well as with fried sausages or with bacon.
Westphalian stew (Eintopf)
"Blind Hen" – a typical home-style dish of Westphalian cuisine (Westfälische Blindhuhn). Despite the name, you won't find a piece of chicken in it. To prepare this thick German soup (Eintopf), vegetables as well as green and white beans are used. Plus smoked bacon to give the whole dish a more intense flavor, and for freshness – apples and pears.
Pizza, pasta, currywurst – typical German fast food
Not only traditional dishes based on old great-grandmother's recipes are typically German. This category can boldly include all kinds of fast food that many in Germany already consider almost their national heritage – not inherited, but acquired. Sausages sprinkled with Indian curry powder, pizza, french fries, spaghetti, shawarma (the ubiquitous Döner in Germany), etc.
Leipzig allsorts
Leipziger Allerlei is the most famous dish of Saxon cuisine. Essential ingredients are asparagus, carrots, and river crayfish. According to legend, this dish was usually served in ancient times when tax collectors came to the masters. It looked poor, without meat... As you can see, hiding income has long traditions.
Palatinate stuffed pig stomach (Pfalzer Saumagen)
Palatinate stuffed pig stomach is the favorite dish of former German Chancellor Helmut Kohl. This delicacy from his homeland was regularly served to foreign guests of the German government. Pfalzer Saumagen is a kind of byproduct of sausage production. Leftover mince and meat are mixed with potatoes, and then a pig stomach is filled with this mass. After four hours, it can be served.
Green sauce (Grüne Sauce)
Winter and summer – the same color! Grüne Sauce is a typical dish of Hessian cuisine in general and Frankfurt am Main in particular. It is served not only with beef but also with fish. The main ingredients are fresh herbs. The recipe includes green onions, sorrel, watercress, parsley, borage, chervil, salad burnet, as well as egg yolk, vegetable oil, and lemon juice. There are a huge number of variations.
Labskaus (Labskaus) – for a Nordic taste
Labskaus (Labskaus) does not look very appetizing, but that is its only drawback. It is common in northern Germany. It is prepared using a meat grinder from corned beef, potatoes, herring, onions, and pickled beetroot. Experienced chefs use beef brisket instead of corned beef, which is first stewed with spices for several hours.
"Blue tip" (Blaue Zipfel) – a cult dish of Franconia
Blaue Zipfel. Literally – "blue tip". A simple but cult dish of Franconia. To prepare it, spicy sausages intended for frying are used, but they are not sent to the frying pan; instead, they are slowly cooked in water with the addition of vinegar, which gives them a characteristic bluish tint. In addition to vinegar, white wine is added to the broth, usually a regional Silvaner variety.
Maultaschen (Maultaschen) – Swabian dumplings
Maultaschen (Maultaschen) – a kind of Swabian dumplings. They are usually served on Fridays. Once upon a time, they were intended to hide meat from the eyes of the Almighty on fasting days by concealing it in dough. Hence their second name: Herrgottsbscheißerle, something like a way to trick the heavenly father...
Pumpernickel (Pumpernickel) – Westphalian rye bread
Pumpernickel (Pumpernickel) – Westphalian rye bread. The taste is spicy, malty, slightly sweet. This regional delicacy requires special skill, knowledge, and time. It is prepared slowly, steamed, for more than twenty hours at a temperature of one hundred degrees. It is used for sandwiches and in recipes for various Westphalian dishes, including desserts, and is also simply placed on the table with meals.
Bavarian roast (Schweinsbraten mit Semmelknödeln)
Typical Bavarian food should be tasty, and in terms of nutritional value this dish can compete at the highest level. Nice to meet you: roast pork with bread dumplings (Schweinsbraten mit Semmelknödeln). The dough for the dumplings, which perfectly absorb the delicious sauce, is made from white bread, eggs, and herbs. All that remains is to order a large mug of Bavarian beer!
In addition to simple and nutritious cuisine, Germany has a long tradition of gourmet cuisine. In 1966, coveted "stars" began to be awarded to the best restaurants: one, two, three. There are plenty of such establishments in various German states. In recent years, a change of generations has been observed. The unofficial leader of the new German cuisine is considered to be Robert Maas – a young chef from Cologne.