Traditional German food: what to try while in Germany!
Traditional Germany cuisine stands on three pillars – sausages, sauerkraut, and beer. Sausages and wieners are a subject of national pride; cabbage in German cuisine is the head for everything; the beer is so tasty that tourists from all over the world come to the Oktoberfest annual beer festival.
But, despite these well-established brands, German local cuisine is not limited to these products. It should be noted that each region of the country has its own culinary specialties and traditional foods that will delight gourmets with their diversity, consistency and excellent taste.
This term is used to refer to a whole group of sausages, intended to be fried in a pan or on grill. They are usually made from minced pork, in a natural casing. Bratwurst is the most popular among German foods and is a must try while visiting Germany!
There is a large number of regional bratwurst recipes. Bratwurst is usually served with stewed sauerkraut, fried potatoes or potato salad.
On the street stalls, Bratwurst is usually served with bread, mustard, ketchup or horseradish.
Schnitzel is a very popular traditional dish in Germany, which have many different cooking variations. One of the most popular ones are calf schnitzel (known as the "Vienna schnitzel") and pork schnitzel.
All schnitzels are thin boneless meat chops from hip part of the corresponding animal. Along with German classic breaded schnitzel, there is also, for example, Hamburg schnitzel, which is served with fried eggs and onions. Schnitzel Spreewald Schnitzel is breaded, spread with horseradish, covered with slices of pickled cucumbers and then baked with cheese. Holstein Schnitzel is served on
Those who are looking to try unusual German food should try the giant Maultaschen dumplings. They are stuffed with chopped meat, bacon, ham, spinach, nutmeg, marjoram, and parsley and are cooked in beef broth.
The origin of this dish is in South German Swabia where the Maultaschen is also called Herrgottsbescheißerle (“God's cheater”). According to the German legend, the culinary invention belongs to the monks of the Maulbronn monastery. On Good Friday, when eating meat is forbidden, sneaky disciples have secretly changed the dumpling stuffing from greens to meat.
4. Königsberger Klopse
Experienced tourists believe that the famous meatballs from Prussia is the best food to try in eastern Germany. The recipe of Königsberger Klopse appeared in the 19th century in Königsberger (now Kaliningrad).
Semi-finished products packed in tin boxes can be used to make this popular dish and are sold in supermarkets as well.
But it is worth trying real Königsberger Klopse in the restaurants that serve traditional German food.
5. Falscher Hase
The most famous German foods include a simple casserole with a funny name. Falscher Hase (“Fake hare”) is minced pork, onion and potatoes stuffed with hard-boiled eggs.
The recipe of Falsche Hase appeared in Germany after the end of World War II, during a food shortage. Roasted rabbits and hares used to be the main dish for Sunday meals but they have almost disappeared after numerous bombardments. Entrepreneurial housewives found a way out. They came up with a roll, the upper part of which resembles the back of an animal.
This high-calorie meal is a frequent “guest” of traditional family Sunday dinners. It is especially popular in Germany during the Christmas cold season.
The thin long layers of beef tenderloin are wrapped around bacon, mustard, onion, and pickled cucumber stuffing.
The specialty of Rinderrouladen is a spicy dark sauce made from broth, red wine, and vegetables that gives off an astounding aroma.
The combination of simple products creates a unique rich flavor of this traditional German dish which perfectly complements the side dish of stewed cabbage, boiled potatoes or flour dumplings.
7. Berliner Eisbein
Berliner Eisbein is loved by East Germans and is a go-to for true meat eaters. The pork shank is first cooked in German beer and then baked generously flavored with garlic, onions, juniper berries, and spices. This traditional German dish is so big that it is enough for three people to share.
The word Eisbein is translated from German as "an ice foot". This traditional food has received this name because local people only eat during winter frosts. In addition, the delicious crisp on the shin shines as if it was covered with a layer of ice. In the restaurants of Berlin and other cities in Germany, Berliner Eisbein is served with stewed sauerkraut and pea puree.
Traditional German cuisine is very high-calorie. This is confirmed by the unsightly-looking, but delicious thick soup-pate.
The recipe for popular food has appeared in northern Germany. Sailors, swimming all around the Baltic Sea, used to prepare a hodgepodge of all the food that was on board of the ship. The basis of the famous soup was boiled corned beef, seasoned with onions, gherkins, pieces of herring, beets, and potatoes.
Today, Labscaus is the favorite food of many Germans and the signature dish of the restaurants in Bremen, Bremerhaven, Hamburg, and Rostock. It is served with fried eggs and pickled cucumbers.
Eintopf has a very special place among the German soups. This thick dish is something between a soup and a stew. Fragrant, thick and very nourishing - this is how true Aintopf should be.
Translated from the German “Eintopf” means “one pot”. This name explains the way of cooking it: all ingredients are cooked in the same pot. There are many varieties of Eintopf. In fact, it can be prepared from anything you find in the kitchen: from beef or chicken, fish or wieners.
And you can add to the soup anything that a soul asks for: crackers, pasta, greens, peas, smoked meats, different vegetables, such as carrots, potatoes, cabbage. In a word, the simplest products are needed for cooking this soup are the result is excellent.
10. Schwarzwaelder Kirschtorte
Sponge cake soaked in liqueur, whipped cream, cherries and bitter chocolate. Schwarzwaelder Kirschtorte is the most famous and perhaps the most favorite dessert in Germany.
The first official mention of the multilayer cake dates back to 1915, when the confectioner from Bavaria, Josef Keller, decorated chocolate cakes, which were popular at that time, with cream and cherries. By 1930, the recipe became known throughout the country. The name of the popular German delicacy comes from the combination of white, brown and red - the colors of the traditional costumes of Black Forest dwellers.