The Most Popular Specialties from German Cuisine

German cuisine

German cuisine is distinct with its rich variety of dishes made from various vegetables, pork, birds, beef and fish.

The vegetables are usually boiled and used mostly as a garnish - cauliflower, green beans, carrots, cabbage, peas and others.

In German cuisine, there are many dishes with whole chunks of meat - chops, schnitzels, boiled pork rolls, blood pudding with raisins, Hamburg-style fillets, Hamburg-style beefsteak. Dishes with finely chopped meat are not adored much.

A characteristic trait of German cooking is the use of all kinds of sausages. Bratwurst is extremely popular, along with the world-famous white sausages - Weisswurst. There used in the preparation of main courses, appetizers and various soups.


Desserts that enjoy high reverence are fruit salads made from finely diced fruits, sprinkled with powdered sugar and poured over with fruit sauces or syrups.

Traditionally, German homemakers make mousses, all kinds of bakery goods with fruit sauces, ice cream. Desserts are the pride of the German people, alongside with apple strudel, cakes with prunes and cottage cheese, cakes with chocolate and walnuts and all kinds of cream. The wondrous Christmas stollen is world-famous.


Sandwiches made from various ingredients - butter, cheese, salami, cottage cheese and fish are widely popular. Broths are greatly beloved as well - with eggs, rice and tomatoes. Cream soups are made from peas, cauliflower, various vegetables, and with the addition of chicken.

In some areas of Germany, bread soup and beer soup tend to be prominent. During the winter season, Germans prefer the thick meaty soups "Eintopf".

To make Eintopf stew, you will need the following products: 4 1/5 cups of meat broth, 16 oz of beef, 3 1/3 cups of canned corn, 3 1/3 tbsp of rice, 3 heads of onions, 3 tbsp melted butter, 1 red pepper, 1 oz of celery, 1 bunch of parsley, cumin, nutmeg, black pepper and salt.

Cut up the meat and fry it in the butter. Add the chopped onions, fry and pour the broth over everything. Boil for 15 min. covered under a lid.

Chop up the vegetables and green spices along with the celery, add them to the broth, along with the rice and corn. Leave for 5 to 8 min. to boil under a lid. Before removing from the stove, salt and add the rest of the spices.


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