For the Germans, the 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 listed above, popular in Germany, makes up only one hundredth of the German cuisine - the national dishes of the country are very diverse. Recipes vary by region, business card which are. So, in the vicinity of the Rhine, Holland also prevails, reflected in 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).

In the eastern part of Germany, international cuisine is widespread, and the Bavarians adopted the culinary customs of the Czech Republic and. Favorite dishes here are Obazda cheese snack, Eintopf thick soup, Schweinebraten roast pork, Spaetzle egg noodles, Brezel pretzels and Bee sting cake "(Bienenstich).

But whatever region of Germany you find yourself in, you will definitely have something to try. And perhaps it is the German national cuisine that will become your model for a long time in the preparation of incredibly tasty and hearty dishes.

France is a country airy desserts and delicious pastries, Japan is associated with sushi, China is known for its variety of "street food". The Germans, in turn, cannot imagine their ordinary life without sausages, meat delicacies and, of course, beer. What dishes of German cuisine are popular and what should a tourist definitely try after visiting Germany? Let's find out further.

Tasty and satisfying

National German cuisine cannot be called dietary. The Germans love to eat well. It is rare to find here not meat recipes... In particular, pork dishes, roast, which are often served in pots, baked fish, rich soups and sausages, numbering in Germany more than 1500 types.

Not a single meal will pass without a slice of aromatic bread, which is very much appreciated among the Germans. And, of course, a glass of delicious beer ...

Germany is also famous for its sauerkraut and gingerbread, which are typically baked for Christmas. Let's take a closer look at what the Germans cook and what delicacies of the national cuisine are the most popular.

Meat dishes

The menu of German restaurants mainly consists of pork dishes, which are presented in different forms - from sausages to roasts. Other types of meat (chicken, beef, etc.), as well as fish are used to prepare national dishes, but in smaller quantities.

Going to a restaurant in Germany, you should definitely try:

• "Berlin roll". This is bacon cooked before golden brown in which the prunes are wrapped and pork loin... A dish is served with green peas and potatoes with cracklings.
• Weisswurst. White pork sausages, traditionally served with various sauces.
• "Rippchen". Fried pork chop or chop with rib.
• Hamburg-style beefsteak. Fried eggs are spread on the fried beef tenderloin. Serve with shabby horseradish root.
• "Sauerbraten". Roast beef marinated in wine and vinegar, often served in clay pots. Apples, raisins, ginger and beet syrup are added to the meat.
• Kotellet. Chop with bone.
• "Eisbein" or "Icebine". it pork knuckle, a recipe that goes back to the lavish royal banquets.

There are a lot of meat dishes in the national German cuisine. In the menus of cafes and restaurants, you can see blood sausage with raisins, steaks, various fried sausages, scrapping or chopped cutlets and much more. In addition to meat dishes, Germans love the recipe with the addition of eggs. For example, scrambled eggs with bacon, tomatoes, potatoes and herbs, stuffed eggs.

Some kind of side dish is necessarily provided for meat. Dumplings, rice, stewed and boiled vegetables, as well as legumes are popular among the Germans. But potatoes received special love, they are served in different forms - in uniforms, pancakes, mashed potatoes, fried or fries, as well as dumplings or croquettes.

National German cuisine includes pasta... The noodles in Germany, unlike the Italian ones, are slightly thicker and contain an egg. In the south of the country, it is customary to cook "spetzle". This special egg noodles are round and oblong in shape. It is used as a side dish, as well as as an independent dish.

The basic seasoning for national cuisine is salt, because Germany has long had its own salt mines and sources. Honey or sucrose, produced from sugar beets, helps sweeten the taste.

Horseradish, mustard, vinegar, garlic, and onions are often used. Various herbs are used as fresh(dill, parsley, skoroda onion) and dried version (lovage, marjoram, thyme and thyme).

Bread, pretzels and more ...

Bakery products are held in high esteem. In Germany, there are more than a thousand varieties of bread, for which they use different types flour - wheat, gray and rye. Various seeds are used as filling (sesame, pumpkin seeds), as well as nuts and dried fruits.

Typical fillings for pies and cakes in Germany are rhubarb, strawberries, cherries and apples. Cheesecake can also be called a popular dessert.

A famous dish in national German cuisine is the Black Forest cake, for which they bake biscuit cakes, and cherries and cream are used for the filling.

Stollens are traditionally baked at Christmas. Hostesses prepare yeast dough, to which candied fruits, dried fruits, nuts, poppy seeds or marzipans are added.

The main drink in Germany is definitely beer. Bavaria is the region where the largest number of varieties of this intoxicating drink is produced.

In addition, beer festivals are held in Germany. The most famous is Octoberfest, held in October and attracting about 6 million visitors annually. Folk festivals take place in Munich and last about 16 days. During the holiday, various beer companies present their products. In addition to beer tents, there are also many attractions on the territory of the festival.

Of the strong alcoholic beverages known schnapps and bread vodka, which are a mixture of vodka and moonshine. In southwestern Germany, apple wine is produced, a type of cider called Viez. This product was nicknamed "Viking drink".

At the mention of German cuisine, images of fried sausage, stewed cabbage and a beer glass filled to the brim pop up in everyone's mind. Indeed, the diet of many Germans consists of fatty fried pork and a frothy drink. But less famous dishes 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 geographic characteristics.

History and traditions

Certain 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 significant impact on the formation of German cuisine and national dishes. It is popular here to assign geographic names to foods, for example, Black Forest cake, Westphalian ham, Nuremberg gingerbread, etc.

The traditional German day begins with a breakfast of lush wheat buns with sausage or ham, the permanent companion of such a sandwich is boiled eggs... If you replace the sausage with jam or jam, you get a great dessert. No indigenous 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 agricultural crops are potatoes, beets, oats and rye. White asparagus, cabbage, radishes, cucumbers and mushrooms are common. Farmers breed pigs, cows, birds.

The adjoining northern regions to the North and Baltic Seas popularized the fish and seafood dish. Eel soup - Hamburg's signature dish is literally imbued with the aroma of the north, which is harmoniously combined with fresh vegetables, dried fruits and spices.

Below is a list of popular German dishes with names. Original recipes high-calorie delicacies will allow you to feel all the versatility of their taste.

Schnitzel

Translated from German "schnitzel" means "thin layer".

The optimum thickness of a broken piece of meat is 5 millimeters.

The most expensive schnitzel can be ordered in one of the fashionable restaurants in Dusseldorf, here it is decorated with gold shavings.

The recipe for German cuisine 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. Flour / s - 80 grams.
9. Salt pepper.

Schnitzel recipe

Cut the pork loin into pieces, no more than 1 centimeter thick.

Cover a wooden cutting board with cling film, beat off each piece of meat on both sides.

Pour soda water into a large bowl, add onion, cut into half rings, salt and pepper. Stir the marinade, immerse the pork in it. Cover with foil, leave in a cool place for half an hour.

For cooking green garlic sauce chop the herbs and garlic with an immersion blender until they are pasty, add slowly butter warmed up to room temperature.

Remove the meat from the marinade, pat dry with a paper towel, grease liberally 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 eggs with milk in the other until smooth. Cut the loaf into pieces, dry for 5-7 minutes in the oven, grate on a fine grater. Place the resulting powder on the third dish.

Heat a frying pan, pour in oil, dip each schnitzel in flour one by one, a mixture of eggs with milk and crackers. Fry on both sides for 2-3 minutes. Place on a paper towel to remove excess fat.

Recipes for German meat dishes suggest serving with a side dish of potatoes, green beans salad and greens.

Eintopf Pihelstein

The name Eintopf translates to "one pot". Several types of meat, various vegetables, mushrooms and even fish harmoniously coexist in it. The origin of the second word "Pichelstein" - derived from the Büchelstein mountain, was given to the unpretentious soup by Augusta Winkler, known in narrow circles for her culinary skills.

A photo of a recipe for a German dish 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 substitute for a three-course dinner. It was he who was prepared on Sundays for their hardworking husbands.

Main components:

• Cold cuts - 750 grams total weight (lamb, beef, pork, poultry fillets).
• Leeks - 2 stalks.
• Carrots - 200 grams.
• Potatoes - 300 grams.
• Beans, peas, lentils - your choice - 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 3-4 centimeters. Pour a little into a saucepan with a thick bottom sunflower oil and a glass of cold water.

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 the legumes in water, boil until half cooked. Replacement of dry beans with green beans is allowed. Chop the green pods coarsely and add to the soup 5 minutes before turning off the heat.

Stage 4. Rinse the vegetables, peel and stalk, cut into larger cubes.

Stage 5. Add legumes, salt to the meat, pour hot water so that all the ingredients are covered.

Stage 6. After 10-15 minutes add vegetables.

Stage 7. Simmer for 35-50 minutes. Turn off the heat, mix thoroughly, let it brew for half an hour. Add chopped herbs.

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 to an amazing combination tender meat and the fleece will be unveiled on.

It is prepared in different ways in different regions of the country, for example, other types of meat and spices are used. Today's German recipe is typically Bavarian. An indispensable common feature of Wollwurst is the absence of a casing, due to which this particular type of sausage is 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. Onions - 150 grams.
5. Grain mustard - 2 teaspoons
6. Coriander - 1 teaspoon
7. Lemon zest - 5 grams.
8. Salt - 2 teaspoons.
9. Pepper mixture - 1 tablespoon.
10. Nutmeg - 1 teaspoon
11. Crushed ice - 150 grams.

How to cook 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. There should be essentially more veal in minced meat than pork. High-grade muscle meat is a priority. 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%. It is unacceptable to use parsley, this is a characteristic feature and difference of "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, cut into cubes. Chop the onion into large pieces.

Grind dry spices in a coffee grinder or food processor with a special attachment. In "felt" sausages, large inclusions should not be, this is the signature style of the dish. Grind the ice to a crumb state.

Combine all ingredients in a large container, add 1 teaspoon of seasoning.

Prepare a meat grinder, grind the ingredients to a state of fine, homogeneous minced meat. To achieve this result, it is enough to pass the meat through the coarse grill and twice through the finest one.

To form sausages, you can use a special meat grinder attachment, a seating pastry bag or a dense plastic bag with a cut corner. Optimal dimensions of workpieces: length - 15 centimeters, thickness - 3 centimeters.

The German dish has a characteristic shape - not round, cylindrical, but flattened oval. The tear point should be visible at the tips.

Lower raw sausages in a pot of water 50-55 degrees. A culinary thermometer can help housewives; in its absence, the appropriate water temperature can be determined by immersing a hand in it - it should be tolerantly hot. Cook for 10-15 minutes.

Prepare a bowl with cold water, gently take out the sausages, dip, leave to cool completely.

Felt sausages are almost ready. Now they resemble balls of matted wool. V butcher shops You can find these semi-finished products all over Germany. They should be consumed as soon as possible - the shelf life is 1 day. It is forbidden to put a delicacy in the freezer - the structure collapses.

There are 2 ways to consume German food: cooking and frying. In the first case, water, or better rich broth heat 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 translation from 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 homeland delicious pie with cherries and cream. The 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. Wheat flour, premium grade - 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. Cherries (can be fresh, can be canned in own juice, sugar, alcohol) - 750 grams.
9. Dark chocolate - 75 grams.
10. Vanillin - 1 rounded teaspoon.
11. Cherry liqueur Kirschwasser - 150 grams.

Cooking process

Prepare a food processor, pour 200 grams of sugar and eggs into a bowl. Beat on a low speed until smooth and fluffy. Remove the oil from the refrigerator a couple of hours before cooking to soften. Add to the bowl along with the cocoa. Beat. Transfer to a large bowl.

Sift flour several times, add baking powder. Introduce into the whipped mass gradually, knead by folding.

Cover the baking dish 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. Willingness 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 the dish, soak in cherry vodka (cherry wine mixed with vodka in a ratio of 3: 1).

To make a cream for a sweet German dish, mix the cream with the remaining 100 grams of sugar and vanilla. If the mass does not thicken well, you can add 50-100 grams of sour cream.

Grease the crust with cream, lay out the cherries (remove the seeds from the fresh one). Cover with a layer of cream. Cover with the second cake and repeat all the steps: impregnation, cream, cherry, cream. Proceed in the same way with the third cake, sprinkle generously with grated dark chocolate on the top of the second layer of cream. Send it to the refrigerator for high-quality soaking for 4-6 hours.

Swabian potato salad

Light cold dish goes well with meat, sausages and fish dishes... Salad cooked by German recipe, can be a full lunch or dinner. This is a great snack! And if you boil the potatoes in advance, then its creation will take a few minutes.

The main components of a traditionally German dish:

• Potatoes - 2 pieces.
• Onions - 1 smaller piece.
• American or French mustard - ½ teaspoon.
• Broth cube (beef or pork) - 1/3 pieces.
• Boiled water - 100 grams.
• Apple cider vinegar - 1 teaspoon
• Sunflower oil - 3 tablespoons.
• Salt pepper.

In German national dishes, special low-starchy potato varieties are used. Boil the ingredient in a uniform, rinse the peel thoroughly. Boil water in a saucepan, lower the root crop. It is important to ensure that it is not overcooked. In the case of salad, potatoes are better undercooked than overcooked.

Cool the boiled product at room temperature and put in the refrigerator for a day.

Remove the peel. While in the refrigerator, the potatoes are firm enough to be cut into thin slices. Peel the onion and chop finely.

Add bouillon cube and mustard to a cup, mix, pour in ½ cup boiling water. Add the onion to the resulting liquid mixture. Salt and pepper the potatoes, add vinegar. Pour the onion broth. To stir thoroughly.

Any liquid that collects around the edges of the dish does not need to be rinsed off. Swabian salad is a juicy spicy German dish. Over time, the excess sauce will absorb the root vegetable.

Add vegetable oil. Mix gently.

The salad can be eaten warm or cold. If the dish has already cooled down, you can add hot broth.

Knedley

German dumplings are a hybrid of dumplings and zraz. Flour dough is harmoniously combined here, delicious filling and gentle sour cream sauce... Such a dish will become hearty snack, and cooking it is a pleasure!

Components of the composition:

1. Potatoes - 800 grams.
2. Wheat flour - 150 grams.
3. Chicken egg - 2 pieces.
4. Fresh champignons - 300 grams.
5. Garlic - 5-6 larger cloves.
6. Sour cream - 180 grams.
7. Milk - 150 grams.
8. Leeks - 3-4 stalks.
9. Carrots - 2 smaller pieces.

Dough. Peel the tubers, rinse under running water, cut into pieces, cook in salted water until tender. Drain the water, heat the potatoes, add 1 egg, flour. Stir until smooth.

Heat oil in a frying pan, crush the garlic with the wide side of a knife, remove the peel, chop finely. Cut the washed champignons into neat slices. Put mushrooms and garlic in a pan.

Sauce. Grate carrots on a beetroot grater, lightly fry on vegetable oil... Add chopped leeks 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. Simmer for 10 minutes.

Galushki. Wet your hands with water from minced potatoes roll up a ball, squeeze 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.

Cook the workpieces in boiling water for up to 5 minutes. Pour hot sauce over the finished dish.

The main feature of the national German cuisine is a huge number of meat dishes. Pork is held in high esteem in all kinds of it, from roast to sausages. And in general, traditional German cuisine does not differ in dieteticness.

Germans love to eat tightly. This is especially true of Bavaria, with its original and hearty dishes... And everywhere in Germany, national dishes are distinguished by their density and a large number of fatty foods. But to give them their due is definitely worth it, because the taste of German cuisine is 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 are a lot of sausages 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 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 highly respected and valuable product.

• Fried chicken

One more 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.

• Steckerlfish

Whole fish grilled on a skewer. Another favorite dish of the Germans. Tasty amazing especially with beer and bread.

• Eintopf

The secret of this meat soup with vegetables in the fact that they cook it in the oven in a pot. And they serve in it. The soup is thick and rich, with the aroma of local spices.

• Kazeshpetsle

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 talk about it even 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 mashed soups or simply boiled vegetables separately.

• Pretzel

You will find an airy pretzel made from delicious dough in any tent with German delicacies. Sometimes butter is served to it. So, as you can see, having a cheap and filling meal in Germany is pretty easy.

• Gingerbread

The famous Nuremberg gingerbreads fill the shelves of shops and shops before Christmas. Almost every pastry chef tries to make his work the most original due to the shape and multi-colored glaze.

• Rote 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 master pastry chef. Leave your fears behind the figure and be sure to try this miracle. After all, you will not find such a delicacy outside of Germany.

If we talk about drinks in Germany, then, of course, beer is in the lead. Bavaria is especially famous for the various varieties of this drink. Beer culture has become part of the everyday life of the Germans. Three beer festivals are held in the country 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 lunch in restaurants starts from 10 EUR and grows in accordance with the class of the restaurant and the choice of dishes.