Hochzeitssuppe ("wedding soup") is a clear, German soup based on chicken broth, fortified with chicken meat, small meatballs (Fleischklößchen), asparagus heads, noodles and savory egg custard garnish (Eierstich). Sometimes raisins are added as well. Hochzeitssuppe is eaten in Northern Germany and Southern Germany by the bride and groom and … [Read more...]

Hoppelpoppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs, it's one of those great quick recipes you can put together in no time. It is similar to the traditional Bauernfrühstück. Ingredients: 8 small boiled potatoes 6 tbsp butter or olive oil 1 cup diced onions 1 cup diced green pepper 1 … [Read more...]

These wonderful little meat pies are savory and delicious and make a great snack for school lunches, picnics or long car rides. Ingredients: Dough 1 tbsp sugar 300 ml warm water 1 package of active dry yeast 500 g all-purpose flour, plus extra for dusting 1 tsp fine sea salt 1 tbsp sunflower oil, plus extra for … [Read more...]

Beer, cabbage and smoked sausage in one warming and cozy pot - what's not to love? Enjoy this delicious mix on chilly afternoons. Ingredients: 1 tablespoon olive oil 400 g beef smoked sausage, cut into bite-size slices 1 onion, sliced into thin semi-circles 1/2 head small cabbage, halved again, cored and thinly sliced 1/2 teaspoon freshly … [Read more...]

Hackbraten is a great dish for dinner parties – it’s a nice-looking meat dish yet comparably cheap because it’s made with minced meat. What’s more, you can prepare it in advance, store it in the fridge and let it bake in the oven while you entertain your guests. Serve with mashed potatoes or Spätzle. Ingredients: 500 g ground beef (or 1/2 … [Read more...]

In Germany, Schnitzel is usually made of pork, although turkey, chicken and veal are also common. The pork loin is pounded to a 1 cm thickness, seasoned with salt and pepper, and then dipped into flour, egg and bread crumbs. It is usually served with French fries, mashed potatoes, or Spätzle. The dish has been extremely popular since the end of the … [Read more...]

Schwäbische Käsespätzle is a quintessential Swabian comfort food dish.  Homemade Spätzle are layered with shredded Emmentaler and caramelized onions and then baked in the oven. Ingredients: 1 batch homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a … [Read more...]

These traditional Bavarian bread dumplings, or Semmelknödel, are great when you've got delicious gravy to soak up. They taste especially great served with Sauerbraten! Ingredients: 8 day-old white rolls or slices of white bread 1 cup warm milk 1 onion, peeled and chopped 1 teaspoon butter 2 eggs 2 tablespoons flour a pinch of salt 1-2 … [Read more...]

Brägele is badische Bratkartoffeln, fried potatoes in local style. Ingredients: 7 large potatoes 1 medium-sized onion salt olive oil and a bit of butter 100 g bacon fresh parsley or chives, chopped Preparation: Brägele can be cooked from raw potatoes as well as with boiled potatoes. The boiled potatoes can be cut into slightly thicker … [Read more...]