Typical German Food

Sauerkraut accompanies several German pork dishes.

Though German households have acquired a taste for Italian, French and Chinese dishes in recent years, traditional German dishes are still the staple. Of course there are regional favorites. For instance, a higher number of seafood recipes are consumed along the coastlines.

Pork

Schweinebrater is a pork roast served in rich gravy with boiled potatoes, knödeln (dumplings) or spätzle (noodles). Goulash consists of fried pork and beef cubes stewed with onions, green or red peppers and served with boiled potatoes, mashed potatoes or noodles. Kassler mit sauerkraut is a cured pork chop recipe served with sauerkraut and boiled potatoes while eisbein mit sauerkraut includes fat pork knuckles served with sauerkraut.

Soups

Usually served with pieces of bockwurst, erbesnsuppe is a pea soup with onions and potato cubes cooked in a beef broth. Kartoffelsuppe strongly resembles erbensuppe, though bacon takes the place of the peas. Leipziger allerlei is a thick vegetable, potato cube and beef chunk combination.

Beef

Wiener schnitzel, made from thin veal fillets that have been crumbed and fried, is served with chips and salad. Rouladen recipes include beef "olives" or meat balls spiced with pepper and mustard and filled with onion, bacon and sour gherkins. Rouladen is served with either boiled potatoes or pasta. Accompanied by red cabbage, sauerbraten mit rotkohl includes buttermilk-pickled beef roasted in a tangy gravy.

Fish

Kochfisch mit senfsauce, mostly made with kabeljau, rotbarsch or schellfish fillets, is steamed with mustard sauce and served with boiled potatoes. Potato salad rounds out a bratfisch mit kartolffelsalat recipe, which also includes crumbed and fried fish fillets. Forelle blau is a steamed blue trout dish. Karpfen blau is prepared by boiling carp in a special pot with a cup in the fish stomach to hold it upright. These latter two dishes are served with boiled potatoes, melted butter and parsley. A sip of vinegar added to water enhances both the flavor and color of most traditional German fish dishes.

References

• "Authentic German Home Style Recipes"; Gini Youngkrantz; 1997

Resources

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