Flädlesuppe, or German pancake soup, is basically a bit like chicken noodle soup except with strips of pancake in the broth. This southern German favorite is perfect as a first course for lunch on cold days. Serve this soup soon after assembling, because the pancakes soak up the broth and, eventually, will fall apart. Ingredients: 1/2 cup … [Read more...]

German red cabbage recipes, also known as Rotkohl, Rotkraut, and Blaukraut, are among those best vegetable recipes that Germans love! They go so well with dishes like rouladen and meat loaf. It's a traditional German side dish that goes so well with almost anything. Ingredients: 2 - 3 tbsp butter, oil, or bacon fat 1 onion, diced 1 head red … [Read more...]

Gaisburger Marsch (German for "march of Gaisburg") is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart. The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter. One explanation … [Read more...]

Schupfnudeln are not pasta, but potato finger-shaped dumplings. This delicacy from Southern Germany, when crispy fried, is the perfect accompaniment to sauerkraut, red cabbage, turkey, duck or pork. Because few ingredients are required, it is easy to prepare them from scratch. Try to find starchy potatoes, as they are the best choice for this … [Read more...]

This is a traditional recipe from a region called Sauerland in Westphalia. In earlier times, this potato dish was actually a meal for the poor because it’s made mostly with potatoes, and they wouldn’t need many additional ingredients. A typical side dish would have been sugar beet syrup or applesauce and pumpernickel, a regional type of black … [Read more...]

Ingredients: 450 g sauerkraut (1 can), drained 1 onion, sliced thin 1 tablespoon butter ½ cup dry white wine 1 cup chicken stock 1 tablespoon brown sugar 1 tablespoon white wine vinegar coarse salt and freshly ground pepper to taste 8 bratwurst sausages 10 medium-sized potatoes Preparation: Simmer the sauerkraut for 10 … [Read more...]

Pichelsteiner is a German stew that contains several kinds of meat and vegetables. The creation of this dish has been traced to Auguste Winkler (née Kiesling). Originally from Kirchberg im Wald, she worked as an innkeeper in Grattersdorf, where she is also buried. The name is likely to have derived from the nearby Büchelstein mountain, where the … [Read more...]

Zwiebelrostbraten is a dish from the Swabian and Austrian cuisine. Slices of sirloin sautéed in some fat are put warm and served with fried onions and a sauce from the drippings. Ingredients: 4 sirloin steaks, 8 mm thick, about 200 g each 2 large onions 1 cup flour 2 cups oil, plus 2 tsp oil 2 teaspoons butter 1 teaspoon Hungarian … [Read more...]

Grilled chicken marinated in German flavors of dark beer, mustard, lemon and herbs. Great German barbecue! Ingredients: 1/2 cup olive oil 1 teaspoon German mustard 1 cup dark German beer 1/4 cup lemon juice 4 cloves garlic minced 1-1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon minced fresh basil 1 teaspoon … [Read more...]

Buletten, also known as meat Frikadellen, are made of ground meat mixed with softened Brötchen (bread rolls), and are one of Berlin's favorite dishes. Ingredients: 0.5 kg of ground beef and ground pork, or just ground pork 2 stale rolls, sliced or crumbled 1 large onion 1 tablespoon fresh chopped parsley 2 small eggs … [Read more...]