↓Deutsch The term goulash (Gulyás) is originally from Hungary, and was the name given to the cattle herders of the Puszta. They cooked over an …
Deutschland
Königsberger Klopse
↓Deutsch The dish originated in East Prussia and was named after Königsberg, now Kaliningrad. There, however, it was known as „Sauer Klopse“ (sour meatballs). It …
Breaded fish fillet with Frankfurt green sauce – Paniertes Fischfilet mit Frankfurter grüner Sauce
↓Deutsch This is an old traditional dish from the Rhine-Main area, especially during Lent. Back then, however, cooked klipfish (salted and dried cod) was used. …
Plum cake – Zwetschgenkuchen
↓Deutsch This is one of countless sheet cakes that are baked throughout the summer with alternating, just ripe fruits. The best known are apple and …
Potato soup – Kartoffelsuppe
↓Deutsch A new recipe for an old idea. Potato soup is probably as old as there are potatoes in Germany. At first it was an …
Plaice Finkenwerder style – Scholle Finkenwerder Art
↓Deutsch This is a traditional preparation with a long history and was named after the district of Hamburg, Finkenwerder. There are two types of the …
Beef soup pot – Rindersuppentopf
↓Deutsch This is an example of countless recipes that are typical for the cold season in Germany. This has less to do with the Sunday …
Hunter schnitzel – Jägerschnitzel
↓Deutsch A hunter’s schnitzel in Germany is usually a pork schnitzel from the upper, lower shell, back or neck. When breading, the meanings divide depending …
Mett
↓Deutsch This is the most German way to enjoy raw meat. There’s tartar, raw minced beef, known internationally. In Japan, they have tataki, meat that’s …
Fruit punch – Fruchtbowle
↓Deutsch This is a kind of basic recipe for fruit punch of all kinds. Fruits of the season are marinated in white wine overnight and …