The German gastronomy is formed by different dishes in which the meat usually abounds. In this article, we talk about the typical dishes of current German cuisine, as well as the recipes made by the descendants of the Volga Germans in America.
Below you have an index with all the points that we are going to deal with in this article.
He bretzel, sometimes written as brezel or pretzel, is a kind of bun or baked bread that has a loop shape and a somewhat salty taste. This food has centuries of history, as the Celts made it to celebrate the beginning of spring.
Its shape represents the ram's horns, claiming Aries, because at that time of the year the sun passes through that constellation. However, today it is eaten throughout the year and on any occasion.
The basic ingredients to prepare them are flour, yeast, milk, butter, water, baking soda and salt. However, they can also be found in other types, such as cinnamon.
Although the goulash or Goulash It is a dish originally from Hungary, in Germany it is also quite elaborate. It is a kind of stew formed by:
- Cow meat
Its flavor is quite potent and is a consistent dish, ideal for the cold of winter. It can be made broth or drier, depending on the taste of the guests.
Sauerkraut is a staple of German cuisine, as it serves as companion of main meat dishes such as knuckle or ribs. It consists of cabbage or cabbage fermented in salt water.
This food is probiotic, as it contains beneficial bacteria for our body. Therefore, it helps the digestive system and also provides calcium, magnesium, iron and phosphorus. It can be taken cold or hot.
He Strudel It is a typical cake-shaped dessert that can be of different types, although the most popular is apple, called Apple strudel, which can not be missing at Christmas. This is prepared with the following ingredients:
- Dough or puff pastry
- Bread crumbs
- Powdered sugar
The Spätzle They are typical of southern Germany and can be served as an accompaniment or as a single dish. They are a kind of pasta which can have different forms, the most common being round and elongated. It is prepared with flour, egg, salt and sugar.
These sausages made with minced meat is one of the most popular foods in Germany, since they can be eaten anywhere and it is fast food, perfect for any occasion. The meat used is usually pork. Depending on the area, we find different types.
The typical accompaniment is sauerkraut or potato salad. In the street stalls it is served inside a bread and accompanied by some sauces such as ketchup or mustard.
He Schnitzel Holstein It consists of beef breaded in flour and fried in butter. It is accompanied by fried egg, fried fish and white bread, although you can also bring beans and roasted potatoes.
The history of this typical German dish is quite curious. Friedrich von Holstein, a 19th-century mayor of Berlin, always asked for a restaurant to be served quickly. Therefore, they decided to serve the first and second dishes together. Since then, it is a traditional elaboration of Berlin and its surroundings.
The knuckle is a part of the pig, specifically the area of union between the two parts of the leg. In Germany it is known as Hachse. Its preparation is quite long.
In each area of Germany you can try differently. While in Berlin it is typical to serve it with mashed peas, in the south of the country it is usually baked. The most widespread accompaniment is sauerkraut.
Beer is the most popular drink in Germany. It is part of its culture, since thousands of years ago it was already consumed in this territory. You can drink both to accompany the meal and alone.
Generally, it is served in half-liter glasses, although there are also one-liter glasses, and it is usually draft beer. He has his own party, the Oktoberfest, which has been held in Munich since 1810. If you want to know more about this tradition and others of German culture, we recommend this article: Traditions in Germany.
The Knödel are dumplings that serve both as an accompaniment and as a main course. The ingredients vary quite a lot, although the main ones are:
If you want to know how to make them and what different types exist, you can find out in this article: The typical Knödel of Germany.
He Kassler or Kasseler It is a pork steak that is made in salted and a little smoked. Its origin is in Berlin, in the XIX century. It can be accompanied by sauerkraut and mashed potatoes.
It is known cone Volga Germans to those German immigrants who were living in the Volga area, in Russia, and who in the nineteenth century moved to some countries of America. They developed their own cuisine with clear references to German cuisine. Some of their traditional dishes are:
The Vickel Klees or Wickel Nudel are dough rolls composed of these ingredients:
- 500 g Of flour
- 1 egg
- 1 onion
First, a dough is made with flour, egg, salt, milk and a little yeast. Let stand for 15 minutes and then stretch to make it smooth.
Flour is poured on top and oil is put on, rolled and cut into small pieces. These are placed on top of a stew and simmered for 20 minutes
Kartoffel und Kleis
This recipe is quite easy, so it can be prepared with the help of children. First, to prepare this dish a dough of flour, salt, egg and water is made.
On the other hand, potatoes are cooked and after a while spoonfuls of dough are added, covered and allowed to cook. Once finished, add fried bread.
He pirok It is a kind of stuffed stuffed with cabbage, minced meat, onion and chili or ground chili pepper. Its elaboration is quite long, because the filling has to be prepared the day before to ferment properly.
This recipe is popular especially in Argentina. So much so, that some populations celebrate the Pirok Festival, in which this dish that mixes Latin American and German culture is the protagonist.
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Finally, we have selected the previous and next article of the block "Typical dishes of the world"so you can continue reading: