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The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as "Sauer Klopse" (sour meatballs). It became truly popular, however, in Berlin, where a large minority of East Prussians lived as early as the mid-19th century. It is now known throughout Germany. In the meantime, the dish has also found its way into haute cuisine, although there it is made with minced veal.
Meatballs...
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Currywurst is one of the most popular snacks in Germany.
The invention was attributed to Herta Heuwer, Berlin 1949. In this time natural casings were rare, so her butcher experimented with a sausage without peel, which is still the most popular sausage for Currywurst in Berlin. In East Berlin the first snack bar was Konnopke, who made Currywurst in the GDR since 1960. This snack bar still exists.
There are two other regions in...
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This is the chicken fricassee as it is cooked today, with meat from a soup hen or chicken and a colorful mixture of vegetables. The old Berlin recipe from the imperial era had hardly any vegetables, but instead had cow's udder and veal tongue. 4 servings Ingredients:
1 soup hen of 1200 g
1500 ml of water
1 tbsp salt
1 bunch of soup greens (carrots, leek, celeriac)
1 tbsp oil
1/2 tbsp flour
1 large shallot
250 g small mushrooms
100 g...
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The veal liver with apple and onion is from the classic Berlin cuisine and belongs to the repertoire just like the knuckle with sauerkraut and pea puree. According to the original recipe, the liver is first to be rolled in flour and roasted. I omitted the flour and fried the onion and the apple first and finally the liver. 2 servings Ingredients:
3 onions, cut into rings or strips
2 tablespoons butter
1 apple, cored and sliced into...