Very popular in Europe. As for our country, most chefs prefer to prepare original Russian dinners. Although some housewives still try to diversify their menu and make German dishes. We will talk about what ingredients they include in their composition, as well as what features they have, in this article.
General information about German cuisine
German cuisine is an ancient cuisine. It dates back to the times of Roman rule. It was then that the ancient Germans lived on the territory of modern Germany.
German dishes can be different and also have their own characteristics. As a rule, it depends on the particular region of the country where they are consumed. There is no unity in German cuisine. The southern regions of Swabia and Bavaria can boast of abundance.
Meat and sausages
It is no secret that sausages in general are one of the most beloved dishes in all regions of Germany.
As for meat, almost all German dishes necessarily include pork and beef. According to statistics, the average German eats about 84 kg of meat per year.
Germany is the main producer in Europe for the production of various types of sausages. It is believed that more than 1,500 types of sausages are made in this country.
Favorite vegetables in Germany
Along with meat, almost all German dishes contain a large amount of vegetables. They are consumed both as a side dish and as part of thick puree soups.
The most common in this country are spinach, carrots, beans, peas, as well as various varieties of cabbage. It should also be noted that German dishes quite often include tomatoes, lettuce and cucumbers. By the way, most meat dishes in Germany are served with fried onions. It is also often consumed both pickled and fresh.
Traditional German dishes are very similar to Russian national dishes. History contributed to this. For example, after World War II, sauerkraut became extremely popular in Germany. Today the Germans consider it their national dish. By the way, in English there is even a word borrowed from German: Sauerkraut. It literally means “sauerkraut.” Because of their excessive love for this product, the residents of Germany received such a humorous nickname as Krauts.
Bread products
Few people know, but approximately 350-650 different types of bread are produced in Germany. White bread made from wheat flour, as well as black, rye, etc., are very popular among Germans.
Most types of bread products in Germany are made from rye and wheat flour. By the way, this is where the German name Mischbrot, that is, “mixed” bread, came from.
It should also be noted that pumpkin or sunflower seeds are sometimes added to the dough.
German hot dishes are not eaten without bread. After all, it is the most important part of the family table. Bread is also eaten for breakfast, as well as as part of hearty sandwiches in the evening.
The importance of this product in German cuisine is evidenced by terms such as Abendbrot (dinner), literally meaning "evening bread", and Brotzeit (afternoon snack or second breakfast), which translates as "bread time".
Drinks in Germany
Now you know what ingredients German national dishes may include. However, speaking of Germany, one cannot help but recall such a foamy drink as beer. As you know, it is very popular not only among Germans, but throughout the world.
In most regions of Germany, the favorite beer type is Pilsner. Although it should be noted that residents of the southern part of the country (especially Bavarians) quite often drink other types of drink (for example, wheat beer or lager).
Some also produce their own beers (local). For example, along the lower reaches of the Rhine, in the city of Cologne, they make Kölsch and dark Altbier.
It should also be said that since 1990, such a type of foamy drink as “Schwarzbier” has become widespread in the united state. Also in Germany, “Schnapps” and cocktails made with beer (for example, beer with lemonade) are very popular.
The most popular German dishes: recipes
As in our country, in Germany it is customary to have breakfast, lunch, afternoon snack and dinner. Snacks between main meals are also possible.
In this article, we decided to tell you what Germans prefer to consume in the morning, afternoon and evening. In addition, we will tell you exactly how German national dishes are prepared and what you need to purchase for this.
Delicious breakfast - apple pancakes in a frying pan
German dishes, the names of which are practically no different from Russian ones, are prepared quickly and easily. If you want to feed your family heartily at breakfast, we suggest making apple pancakes. For this we need:
- light sugar - 2 dessert spoons;
- white flour - 300 g;
- small eggs - 4 pcs.;
- vanilla extract - a small spoon;
- sea salt - a pinch;
- gin (optional) - large spoon;
- whole milk - a full glass;
- vegetable oil (use without flavor) - large spoon;
- sweet red apples - 3 pcs.
Pancake making process
To prepare a German breakfast, eggs, salt, vanilla extract and sugar are mixed in one container and beaten with a mixer. Light flour, gin and vegetable oil are also added there. Mix all ingredients well.
As for apples, they are washed, peeled and cut into slices.
After the described steps, place a thick-walled frying pan over medium heat and add a little oil. Then take pieces of fruit one by one and dip them into the batter. In this form, the apples are placed in a frying pan and poured with a large spoon of the base. The products are fried until golden brown. After both sides of the pancakes are browned, place them on a dry towel to remove excess oil.
Breakfast is served warm to the table. The pancakes are first sprinkled with cinnamon and sugar and decorated with cream and mint.
Hearty lunch - side dish Guttenberg with German sausages
German dishes, the recipes of which few housewives know, quite often include various vegetables. For example, the traditional German side dish Guttenberg cannot be realized without a product such as cabbage. As a rule, this dish is served for lunch along with classic sausages. But first things first.
So, to prepare the Guttenberg side dish we will need:
- sauerkraut - 500 g;
- onion - large head;
- potato - 1 tuber;
- garlic cloves - 2 pcs.;
- black peppercorns - 7 pcs.;
- bay leaf - large leaf;
- vegetable oil - 3 large spoons;
- boiled water - 2/3 cup.
Cooking method
To prepare the dish in question, all vegetables are thoroughly washed and peeled. Then they are cut into small pieces and heat treatment begins. To do this, take a deep saucepan, heat vegetable oil in it and fry onion half rings. After this, add sauerkraut, whole cloves of garlic, peppercorns, salt and All ingredients are thoroughly mixed and simmered in its own juice for ¼ hour.
Finally, drinking water and potato slices are added to the dish and heat treatment is continued for about another half hour.
After the Guttenberg side dish is ready, it is immediately presented to the table. To do this, stewed cabbage is placed on a plate, and a couple and a slice of bread are placed next to it.
Nutritious afternoon snack - beef with egg
As mentioned above, residents of Germany cannot imagine their lives without a good piece of meat. Beef with egg is a very satisfying and tasty dish, which is most often served as an afternoon snack. To prepare it, we will need:
- beef without fat - about 600 g;
- onion - large head;
- ready-made wet mustard - approximately 30 g;
- butter - about 70-100 g;
- large eggs - 4 pcs.;
- vegetable oil - use at discretion;
- spices - use according to your taste.
Ingredient Processing
German dishes, the recipes with photos of which we are considering, are very filling and high in calories. Before you cook them on the stove, you should process all the ingredients.
The beef is washed thoroughly and then minced in a meat grinder along with a large onion. After this, wet mustard, pepper and salt are added to the minced meat. All ingredients are thoroughly mixed, and then taken into hands and formed into flat and round cutlets.
Heat treatment of cutlets and eggs
After making several beef cutlets, they are placed in a grill pan with vegetable oil and fried over medium heat.
After all the products are ready, they are taken out and placed on a separate plate. As for the frying pan, melt the butter in it and fry the fried eggs one by one.
Serve for afternoon tea
The finished dish is served to the table on a flat plate. It is first topped with a beef patty and then topped with a fried egg. Fresh vegetables and herbs are placed nearby.
A fragrant dinner - dumplings in German
German dumplings can be made in different ways. We decided to present the most popular recipe. To implement it we need:
- lean pork - 500 g;
- large onion - 2 pcs.;
- juicy carrots - 1 pc.;
- potatoes - 500 g;
- fresh soft tomatoes - 2 pcs.;
- small egg - 1 pc.;
- cold water - 100 ml;
- fat sour cream - 150 g;
- light flour - approximately 250 g;
- vegetable oil - 2 large spoons;
- spices and herbs - at your discretion.
How to prepare the dish?
To prepare the dish in question, lean pork is thoroughly washed, dried and cut into small pieces. Then the meat is placed in a saucepan, vegetable oil is added and fried until golden brown. Finely chopped onions and carrots are also sautéed separately.
As for fresh tomatoes, they are peeled, chopped and placed with vegetables. All ingredients are simmered for about 5 minutes and then added to the meat. The products are salted, peppered and topped with your favorite spices. Also add a little water to them and simmer over medium heat for about ¼ hour.
Meanwhile, peel the potatoes and cut them into medium pieces. Tubers are added to the meat and cooked until tender. After this, they begin to sculpt dumplings. To do this, beat the egg with a fork, combine with salt, pour in water and gradually add flour.
After kneading the stiff dough, it is rolled out into a thin layer and then greased with thick sour cream. The dairy product is evenly distributed over the entire surface of the base and rolled into a tight roll. The resulting product is cut into pieces 3 centimeters thick.
Dip all the dumplings into the prepared meat broth with potatoes and cook over medium heat for about 10 minutes. Finally, add chopped herbs to the dish, remove it from the stove, distribute it onto plates and serve it to the table.
Making a delicious German dessert
The sweet German dish “Strudli” is known to many residents of our country. To make this dessert yourself, we will need the following ingredients:
- yeast-free puff pastry - about 500 g;
- frozen or fresh cherries - 1 cup;
- seedless dark raisins - 3 large spoons;
- breadcrumbs - 2 large spoons;
- egg yolk - from 1 large egg;
- vanilla sugar - use to taste;
- walnuts (chopped and fried) - 50 g;
- butter - at least 100 g.
Making dessert
To avoid wasting time, puff pastry can be purchased at the store rather than kneading it yourself. It is also necessary to prepare the berries. It is better to use fresh cherries. But if you decide to make such a dessert in winter, then you can also use frozen berries.
After the main ingredients are prepared, you should start rolling out the dough. It is removed from the freezer in advance and completely thawed. Then the base is sprinkled with flour and a thin rectangular layer is made from it. To make German strudel as tender and tasty as possible, it is recommended to roll out the dough only along one side. This way, its numerous layers will remain intact, which will make the dessert fluffy and soft.
After the dough layer is rolled out, it is generously greased with melted butter, and then sprinkled with raisins, chopped and roasted walnuts. Berries are also placed evenly on top of the base and flavored with vanilla sugar. Finally, the dough is rolled into a tube and then brushed with beaten egg yolk.
In this form, the semi-finished product is placed in the oven, where it is baked for about half an hour at a temperature of 200 degrees.
After the German strudel is ready, it is carefully removed and cooled. Having cut the puff dessert into portions, it is flavored with powdered sugar and presented to the table along with a cup of hot tea.
Traditional food in Germany is often associated with pork knuckle, sauerkraut and fried sausages. But these are far from the only dishes of rich German cuisine.
The country loves to eat well. Proof of this is the huge number of national recipes created using pork, veal, vegetables and other natural ingredients. Experts recommend starting your acquaintance with the main culinary masterpieces of Germany with 10 favorite dishes of the country's indigenous inhabitants.
White sausages Weißwurst
White sausages made from a mixture of minced pork and veal, herbs, egg whites, lemon zest and onions are a must-try in southern Germany.
The famous German dish was born in 1857 in. Since then, boiled sausages dressed in pork intestines have become traditional guests on Bavarian tables. According to the rules of national cuisine, Weißurst are served in the pot in which they were boiled. The popular dish is served as a side dish with salted pretzel and sweet mustard.
Note to tourists: Germans prefer to eat white sausages in the first half of the day, so ordering them after 12:00 in Germany is considered bad manners.Sauerkraut Sauerkraut
Traditional national food in Germany is unthinkable without the famous Sauerkraut stew. In the country they even say: “Leb wohl, ess Kohl,” which means “live well, eat cabbage.” The Germans love this simple and tasty dish so much that they jokingly call themselves Krauts.
No holiday meal in Germany is complete without a favorite side dish. Before serving, shredded white cabbage is left to ferment under pressure in clay pots placed under water for several days. A properly prepared dish includes peppers, apples, pork fat, juniper berries, onions, cumin, beer or white.
Beef rolls (Rinderrouladen)
This high-calorie food is a frequent “guest” of traditional family Sunday dinners. It becomes especially popular among Germans during the Christmas cold season.
Thin long layers of beef tenderloin are filled with bacon, mustard, onion and pickled cucumber. The highlight of Rinderrouladen is a spicy dark sauce made from broth, red wine and vegetables, exuding a mind-blowing aroma. The combination of simple ingredients gives rise to the unique rich taste of this national dish, which perfectly complements a side dish of stewed cabbage, boiled potatoes or flour dumplings.
Maultaschen
Those looking for something original to try in Germany should try the giant Maultaschen dumplings. They are dough envelopes boiled in beef broth and filled with chopped meat, lard, ham, spinach, nutmeg, marjoram and parsley.
In its homeland, southern German Swabia, the dish is also called Herrgottsbescheißerle (“Fool God”). According to German legend, the culinary invention belongs to the inhabitants of the Maulbonne monastery. On Good Friday, when eating meat is prohibited, cunning novices secretly filled Lenten dumplings stuffed with herbs with minced meat.
Berliner Eisbein knuckle
The favorite dish of East Germans is the lot of true meat eaters. Boiled in and then baked pork shin with skin, generously flavored with garlic, onions, juniper berries and spices, is so huge that it is enough for three.
The word Eisbein is translated from German as “ice foot”. The national food received this name because the indigenous people eat it only in winter frosts. In addition, the delicious crispy crust on the knuckle shines as if it were covered with a layer of ice.
The first official mention of a multi-layer cake dates back to 1915, when Bavarian confectioner Joseph Keller decorated the then popular chocolate cakes with buttercream and cherries. By 1930, the recipe had become known throughout the country.
The popular German delicacy got its name from the combination of white, brown and red - the colors of the traditional costumes of the inhabitants of the mountainous Black Forest.
Dresden Stollen
Popular German sweet dishes cannot be imagined without stollen. The history of baking with nuts, marzipan, raisins, candied fruits and spices goes back to 1474. Then, at the Saxon Christian hospital of St. Bartholomew, for the first time at the festive table they offered to try Christmas bread made from flour, water and yeast. Over the centuries, the Germans have improved their favorite Christmas treat by adding new ingredients.
For the Germans, 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 popular in Germany listed above makes up only a hundredth of German cuisine - the country's national dishes are very diverse. Recipes depend on the region whose hallmark they are. Thus, in the vicinity of the Rhine, Holland also predominates, reflected in the 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).
International cuisine is widespread in the eastern part of Germany, and the Bavarians have adopted the culinary customs of the Czech Republic and. Favorite dishes here include Obazda cheese appetizer, Eintopf thick soup, Schweinebraten roast pork, Spaetzle egg noodles, Brezel and Bee Sting cake. "(Bienenstich).
But no matter what region of Germany you find yourself in, you will definitely have something to try. And perhaps it is German national cuisine that will for a long time become a model for you in preparing incredibly tasty and satisfying dishes.
On October 3, Germany celebrates German Unity Day (Tag der deutschen Einheit). This is one of the most important events in the country. On this day, residents of the country congratulate their family and friends on the national holiday. We invite you to plunge a little into the atmosphere of Germany by preparing some traditional German cuisine:
SCHWARZE RIWELSUPPE. This is a fried soup
Cut the potatoes as if for soup and cook. At this time, we make frying: cut the lard into small pieces, fry with finely chopped onion. Salt the soup. When the potatoes are cooked, add Rivel, when they float up, add the roast, bay leaf, a couple of allspice peas, black pepper and turn it off. Let it brew for 10 minutes.
Rivel: From 1 egg, a pinch of salt and flour, mix into a very stiff dough. Now we pinch off small pieces from the lump of dough with our thumb and forefinger and scroll this piece between our fingers once down and up. Place in a cup and sprinkle with flour to prevent them from sticking together. Before adding to the soup, sift them through a sieve to remove excess flour.
MEAT BAKED IN CABBAGE
Ingredients: fry 1.5 kg of meat tenderloin in pieces and place on a plate. Cut 1 large head of cabbage into leaves and blanch them in boiling water for 7 minutes.
700 g carrots, 2 onions cut into slices. Preheat the oven to 200C. Place 125 g of smoked thinly sliced loin in the bottom of a deep dish.
Preparation:
Then lay out 3/4 of all the cabbage leaves. Place meat in the middle. Place greens, carrots and onions around it, add salt and pepper. Place another 125 g of smoked thinly sliced loin on top. Cover with remaining cabbage leaves. Lightly salt and pepper, pour in 2 glasses of dry white wine.
Cover with a lid and place in the oven for 3 hours. After 2 hours, open the lid, if the liquid has boiled away, then pour in 1 cup of boiling water. Prick 1 smoked sausage with a fork and place on top. Cover with a lid and place back in the oven for 1 hour. Serve everything together on a platter.
DUCK ROLL
Ingredients: 1 duck (1600-1800), 1 leek, 2 types of cheese 50-70 g each (dor blue, gouda, edam), cream (22%) approximately 100 ml, 200-250 g ham , cut into thin slices, mushrooms 250-300 g, 1/2 sweet and sour apple, soy sauce, spices
For the sweet and sour sauce
A handful of dried apricots, prunes, walnuts, pomegranate sauce to taste
On the side
red cabbage. 1/2 apple, lemon juice, salt.
Preparation:
Rinse the prunes and dried apricots thoroughly, place in a small bowl, pour boiling water over them (so that the water just covers the berries), cover with a lid and leave to steam.
Cut the duck lengthwise along the back, unfold it and remove the skin along with the meat, trimming where necessary with a knife and trimming the bones. Salt, pepper and marinate the remaining “case” in soy sauce.
Peel and cut the mushrooms into medium cubes, 1/2 of the leek (white part) into half rings and fry in a small amount of sunflower oil until golden brown.
Separate the green part into individual “feathers”, pour boiling water over them and set aside. Add 1/2 peeled apple, cut into small cubes and fry for another 5-7 minutes, stirring occasionally.
Pour in the cream, add the chopped cheese and, stirring, heat the mixture until the cheese melts. Add salt to taste. Chop the red cabbage into thin noodles, add salt, add the second half of the apple cut into strips, sprinkle with lemon juice, stir and leave to infuse.
When the cheese and mushroom mixture has cooled, remove the duck fillet with skin from the soy sauce, pat dry with a kitchen towel, place on foil, and level. Place the cheese-mushroom mixture on the “case”, then the unfolded leek “feathers” (the green part), then the slices of ham. Roll it up across the “cover”, wrap it tightly in foil, and for greater effect, place the roll in a baking bag. Bake in the oven at 200C for 1.5 hours. 10-15 minutes before you are ready to open the “packaging” and let the roll “sunbathe”.
Prepare the sauce. Scroll the steamed berries together with the liquid in a blender or chopper, adding a pinch of salt and a couple of tablespoons of pomegranate sauce.
Pour hot juice from the duck over the red cabbage salad, stir and serve immediately with a piece of roll, sprinkled with sweet and sour sauce.
TURKEY GERMAN STYLE
Ingredients: 1 turkey weighing 3-4 kg, salt, 0.5 l water, 3 onions, 1 bay leaf, white pepper, turkey liver, 80 g melted butter, 1 bunch of parsley, 5 croutons, 125 g sausages, 3 fresh stalks sage, grated nutmeg, 2 large thin slices of bacon to cover the turkey breast, 1 bunch of herbs, 0.125 l semi-dry white wine or dry cherry, 200 g sour cream, 0.125 l whipped cream, 40 g butter, 30 g flour.
Preparation:
Remove the bag of giblets from the turkey, rinse well and let dry. Set aside the liver. Boil salted water, put the neck, stomach, heart, bay leaf in a pan. Cook, covered, for 60 minutes. Remove and strain the broth, place in a warm place.
Rinse the turkey, pat dry and season with salt and pepper. Finely chop the liver and onion, fry the onion in 30 g of oil until transparent, add the liver, and, stirring, fry for 2 minutes. Chop the parsley, fry the croutons and cut into 0.5 cm cubes. Mix the liver with onions, parsley, croutons, sausages and 0.125 liters of broth in a bowl. Season with finely chopped sage, nutmeg, salt and pepper. Stuff the turkey with all this and sew it up.
Place the turkey, breast side up, in the casserole dish and pour over the heated melted butter. Spread the bacon slices over the turkey. Cover with foil. Place in the oven for 3 hours at 180 degrees. Baste the turkey with roast juices from time to time. After 60 minutes, remove the foil. Coarsely chop the greens, finely chop the boiled giblets. 60 minutes before readiness, add everything to the juice from the roast.
Remove the turkey from the casserole. Pour wine or sheri into the juice from the roast and strain. Mix flour with butter, mix with juices from roast. Stirring, cook for 5 minutes, season with salt and pepper. Carve turkey and serve with side dish.
Germany also has excellent pies. They are so tender and unusual!
KÄSEKUCHEN MIT ZWETSCHGEN or CHEESE PIE WITH PLUMS
For the test:
200 g flour, 1 teaspoon buckpulver, 1 egg white, 70 g sugar, 100 g cold margarine
For the curd mass:
500 g of cottage cheese 40% fat (I didn’t have it, I took low-fat), 250 ml. milk, 125 g sugar, 2 yolks, 1 pinch of salt, 1 packet of vanilla pudding (powder), 500 g fresh plums (Zwetschgen) are small garden plums.
Protein mass:
2 egg whites, 1 tbsp. l. sugar., 1 yolk, 1 tablespoon milk, 1 bag of vanilla sugar, 1 level tablespoon flour.
Preparation:
Sift flour with buckpulver, make a well, add sugar and protein, cut margarine into pieces and place along the edge. Mix everything, wrap in film and leave for 30 minutes. in the refrigerator.
Wash the plums, dry them, remove the pit and cut into small pieces (I cut them into 4 pieces).
Roll out the dough into a 26 cm mold. Grease the springform pan with butter and sprinkle with flour. Cover the bottom with dough. If the edges protrude, simply press it against the walls.
Preheat the oven to 180 degrees.
For the curd mass, beat the curd, milk, sugar, yolks, salt and pudding powder well with a mixer. Add the plums and stir gently with a spatula. Pour over the dough into the mold.
Beat the whites until fluffy, gradually add sugar, whisking. Beat yolk, milk, vanilla sugar, flour until foamy. Carefully fold in the egg whites and place on top of the curd mixture. Bake for 60 minutes. In 20 minutes. With a sharp knife, from the edge at an angle towards the middle, make a 2-centimeter cut into the curd mass in a circle. Continue baking. Turn off and 30 min. leave it in the hot oven to stand. Pull it out. Cool, run a knife along the sides, remove the rand, and place the pie on a plate. Sprinkle with powdered sugar.
STRUDEL
Ingredients: flour - one and a half glasses, semolina - 2 tablespoons. spoons, yolk - one, margarine - 1-2 table. Melt spoons, cream - 6 table. spoons, water - 4 table. spoons, coriander - on the tip of a knife, salt - a little
Knead the dough and let it rest for 20-30 minutes. For this, I use the same bowl in which I kneaded the dough, I simply put the dough on the table and cover it with an inverted bowl.
Filling:
cookies (for coffee) 500 grams, almonds - 100g, cherries - 1kg (I used defrosted, sprinkle with cinnamon and sugar), sugar - half a glass, ground cinnamon - 1 teaspoon.
Preparation:
Roll out the dough very thin. Pour cookies with ground nuts onto 2/3 of a sheet of dough. Place cherries on top. Roll the dough into a roll
Place pieces of butter on the roll so that the roll is not dry on top and cover with foil so that it is properly baked inside. The temperature is approximately 200 degrees. The oven must be hot. After 20-25 minutes, remove the foil and let the roll brown. While cooking, make a sauce from the cherry juice: add a little flour and bring to a boil. And now on the table.
SHEPHERD'S PIE (Shepherd's Pie)
Ingredients: 500 g lamb, 1 kg potatoes, 1 head of garlic, 2 onions, 2 tbsp. spoons of flour, 1 glass of broth, 1 tbsp. spoon of tomato paste, 150-2oo g of green peas, 8 tbsp. spoons of grated cheddar cheese, 4 tbsp. spoons of Parmesan cheese, dill, salt, pepper.
Prepare mashed potatoes.
Fry the diced meat in a frying pan along with onions and garlic. Add salt, pepper and simmer over medium heat for another 3-4 minutes, stirring constantly. Mix flour with tomato paste, dilute with broth, pour it all into the meat and simmer until the sauce thickens. In 5 min. Before the meat is cooked, add peas and chopped dill. In a greased baking dish, place a layer of mashed potatoes, then a layer of meat filling, and then another layer of mashed potatoes on top. Sprinkle with cheese and bake until golden brown.
PIE WITH SALMON
Ingredients: Salmon fillet without skin - 25 g, drained. Oil - 20 g, eggs - 3 pcs., onion - 1 pc., vegetable matter. butter - 2 tbsp, milk - approximately 150 g, flour - 200 g, Saf-Moment yeast - approximately 0.5 sachets, salt, pink pepper - 3 pcs., any hard cheese - 100 g.
Preparation:
Cut the onion into quarters and fry in butter. Cut the salmon fillet into small cubes, add salt and pepper, add to the onion and fry for 5-7 minutes.
Beat 3 eggs with a pinch of salt. Continuing to beat, add milk and vegetable matter. oil. Mix the flour and yeast and pour them into the resulting mass, then stir, add salt and add 3 crushed black peppercorns. Then add fried salmon with onions and 3 peas of chopped pink pepper to the dough. Grate the cheese and add it to the dough. Grease the mold. oil and lay out the dough. Bake in a preheated oven for approximately 40-45 minutes. Can be served warm or chilled.
Undoubtedly, each country is individual. Moreover, differences can be seen in everything from the government structure, mentality, lifestyle of the inhabitants of this country, and ending with daily habits. The kitchen in this case is no exception! And legends have long been made about the national cuisine of Germany!
A little history about German cuisine
Unfortunately, we know very little about how truly German cuisine originated. Historians report that it originated in Ancient Rome, but began to truly develop only at the beginning of the 20th century. This is due, first of all, to the political structure of the country. Today, Germany consists of 16 federal states, and previously many of them belonged to other states.
The culinary habits of modern Germans were formed precisely under the influence of this division. The first advances in this area began at the end of the 19th and beginning of the 20th century, when Wilhelm II took power. His reforms affected not only the political system, but also the cultural traditions of the country, in particular cooking. The monarch literally banned experiments in the kitchen, especially with the use of wine, spices, etc. Then it became a tradition to eat boiled potatoes with meat and a small amount of sauce, as well as cabbage. This is the kind of food that the ruler himself preferred.
Wilhelm II ceased to rule the state after the First World War. At that time, the country was literally dying of hunger, and there was no question of following any culinary traditions.
German national cuisine began to develop truly intensively and effectively only after World War II, and this was due to the appearance in the country of a large number of collections of recipes from other countries. They began to open catering establishments, the dishes on the menu of which simply amazed with their variety.
Today, German cuisine can rightfully be called one of the most famous and popular in the world. Moreover, each land has its own culinary preferences, formed during its formation. So, let's learn about German cuisine!
German cuisine: what they prefer to serve in different federal states of Germany
Bavaria. Perhaps the most favorite first course of the Bavarians is liver dumpling soup. For main course they prefer fried pork with potato dumplings and, of course, fried sausages. When it comes to drinks, everyone knows that Bavaria is famous for its beer. The Germans not only appreciate its taste, but also know how to produce it. A huge number of breweries produce this foamy drink all year round. In addition, the northern part of the land is famous for its winemakers. 
Baden-Württemberg. The national dish of this land is spätzle. It is homemade vermicelli, which includes flour, eggs, water and salt. Swabian ham, spruce honey and cherry cake are also famous. In May and June, asparagus is most often found on the tables of residents of Baden-Württemberg. Among the drinks in this land, the wines of the Rhine vineyards are preferred. 
Saxony. This federal land is famous, first of all, for its confectionery masterpieces - shortbread cakes, cookies, etc. Thus, local rolls are known all over the world - “Kriststollen”, cakes with a “glaze” of cheese, raisins, eggs and almonds - “Eierschnecken”, and, of course, Saxon pancakes - “Plinzen”. Among the drinks in this land, they prefer locally made beer or wine. 
Thuringia. The inhabitants of this land generally love to have a tasty snack! And most often on their table you can see such a dish as potato dumplings. But fried Thuringian sausage is famous throughout Germany. 
Hesse. This cuisine is characterized by such a dish as green sauce. This sauce is prepared from spring vegetables. This sauce goes perfectly with boiled pork, eggs and boiled jacket potatoes. The “highlight” of Hessian cuisine is “hand-made cheese”. This cheese is a soft type, prepared with the addition of onions, oil and vinegar. They usually drink apple wines here. By the way, the wine produced in Rhinehaus is especially famous among German wines. 
Rhineland-Palatinate. The food here is simply prepared, but quite filling. According to tradition, “saumagen” is prepared here - pork stomach with different stuffing options, veal kidneys with a side dish of wide pasta, roast marinated in vinegar, etc. Wine is the preferred drink here. 
Saar. The culinary masterpieces of the Saarland often reflect French food traditions. The fragrant wine drinks of this country are known throughout Germany. 
Berlin. Berliners' favorite food is boiled pork leg, sausages, sauerkraut, and ribs. The preferred drink here is white beer diluted with raspberry syrup. This beer is especially relevant in the summer season. 
Brandenburg. The most famous dish here is Teltov-style rutabaga, which is served with vinegar and sugar. Anyone who has ever tried this dish will confirm that its taste is truly unique. Among the drinks, the inhabitants of this land prefer wheat vodka and beer. 
Saxony-Anhalt. The cuisine of the northern part of this land differs from the cuisine of the south. If in the north traditionally there will be lamb and vegetable soup on the table, then in the southern part of the world it will most likely be dumplings. Only pork baked in dough is loved everywhere here. 
North Rhine-Westphalia. The most favorite dishes of the inhabitants of this land are roast and fried herring. Side dishes can be very different. Home cooking is especially preferred here: home-made pork sausage with the addition of cabbage or legumes, as well as potato pancakes made from grated potatoes, will not leave anyone indifferent. 
Mecklenburg - Vorpommern. It’s worth saying about the cuisine of this land that it is very diverse. This is due to the fact that its residents have different financial and social situations. It is difficult to name any traditional Mecklenburg dish, with the exception of fish and roast goose stuffed with prunes. But the drinks here are truly special. The main delight is sweet beer. 
Lower Saxony. Fish dishes are very popular here. Fish here is prepared in a variety of ways - fried, smoked, boiled, marinated, etc. The traditional dish of this land is North Sea crabs. 
Bremen– this is sea fish and potatoes in any variations. In addition, cabbage with a side dish of oatmeal, sausage, which, in addition to meat, includes porridge, onions and cloves, as well as lard, are popular. The preferred drinks here are light beer and wheat vodka. 
Hamburg. This land also prefers fish dishes. Another favorite food of the inhabitants of this land is “labskaus”. The ingredients for this dish are: corned beef, herring, red beets, several boiled potatoes and eggs. Eel soup is no less popular. 
Schleswig-Holstein. The main food preference of the inhabitants of this land is also fish. In addition, Eintopf soup is popular here. 
Main methods of cooking in Germany
In Germany, all cooking methods are used equally:
* Frying - both in a frying pan and on the grill;
* Cooking;
* Marinating;
* Baking;
* Quenching;
* Smoking, etc.
It is also worth noting that practically no spices are used in cooking here, and the portions are incredibly large.
The Germans have a special attitude towards meat dishes. Pork is especially popular here; the variety of dishes made from this meat cannot but surprise. By the way, it is in Germany that you can count the largest number of varieties of sausages and sausages. A real hit of German cuisine is pork knuckle with a side dish of stewed sauerkraut and mashed potatoes.
As for side dishes, the choice here is also quite rich. In addition to traditional potatoes and noodles, dishes are served with boiled vegetables and legumes. A special German side dish is fried onion rings.
The following types of soups are typical for Germans as first courses:
* With dumplings;
* With liver meatballs;
* With noodles.
Drinks in Germany They prefer exclusively local production. For example, it is known not only throughout the country, but throughout the world.
What are the benefits of German cuisine?
Despite the fact that on the German menu you can see a very large number of fatty and fried foods, the life expectancy of local residents has increased again. This can easily be explained by the fact that the food of German residents is very diverse. In addition, people here love dishes made from vegetables, sauerkraut and fish, which provide a certain set of vitamins and acids.
Features of German cooking- grilling. With this preparation, excess fat simply drains from the meat, that is, it does not enter the body.
In general, a Russian who finds himself in Germany for the first time will not be disappointed with German cuisine. The main thing is not to order a lot of dishes in a German restaurant or cafe, since you simply won’t be able to eat everything. Believe me, the serving size here will exceed all your expectations, and you definitely won’t leave hungry!
