German Culture

All about Germany

Spundekäs

Spundekäs is a Mainz specialty. This is a smooth cheese paste, partly made from quark and seasoned with pepper, salt and sweet paprika. When you order Spundekäs, it will normally come with chopped onion sprinkled on top and with crackers and mini pretzels on the side for dipping. The perfect match is Riesling or Müller-Thurgau wine, from the … [Read more...]

Mettbrötchen – Raw Minced Pork Sandwich

When you think of German cuisine, generally two things come to mind: sauerkraut and something including meat. Germans love meat. Minced meat especially. They love it so much, they even eat it raw, especially in the North, where it’s spread on a bread roll, sprinkled with chopped onions, and eaten for breakfast. Mett is a German delicacy of raw … [Read more...]

Fleischpflanzerl – Bavarian Specialty

Fleischpflanzerl, also known as Buletten, or Frikadellen, are made of minced meat mixed with softened Brötchen (bread rolls) and eggs. Served hot or cold, with a pickle, with or without mustard, eaten plain or on a Schrippe (another word for roll) — doesn't matter, as long as it tastes like Mutti's. Tip: The "mushier" the softened bread, the … [Read more...]

Leberknödelsuppe – German Liver Dumpling Soup

Leberknödelsuppe is a traditional German dish, particularly popular in Bavaria. It is a liver dumpling soup made of beef liver, bread, eggs, and parsley cooked in beef broth. In the Palatinate, Leberknödel are often served with Sauerkraut and mashed potatoes. Ingredients: 2 stale bread rolls 3/4 cup lukewarm milk 2 eggs, beaten 1 onion, … [Read more...]

Hochzeitssuppe – German Wedding Soup

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 guests, … [Read more...]

Berliner Hoppelpoppel

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...]

Bierocks – Meat and Cabbage Pies

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...]

Smoked Sausage and Cabbage Soup

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 – Meatloaf

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...]