2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
German cuisine features a wide variety of dishes from a variety of vegetables, pork, poultry, beef and fish.
Vegetables are prepared mainly cooked and used mainly as a side dish - cauliflower, green beans, carrots, cabbage, peas and all others.
In German cuisine there are many dishes of whole pieces of meat - cutlets, schnitzels, boiled pork roll, blood sausage with raisins, fillet in Hamburg, beefsteak in Hamburg. Dishes with finely chopped meat do not enjoy much respect.
A characteristic feature of German cuisine is the use of different types of sausages. Bratvust and the world-famous white sausages - Weisswurst are popular. They are used to prepare main dishes, appetizers and various soups.
Fruit salads of finely chopped fruits, sprinkled with powdered sugar and drizzled with fruit sauces or syrups are recognized as desserts.
Traditionally, German hosts prepare mousses, all kinds of pastries with fruit sauces, ice cream. Desserts are the pride of the Germans, led by the world-famous apple strudel, cakes with plums and cottage cheese, cakes made of chocolate and walnuts and all kinds of creams. The most famous in the world is the wonderful Christmas gallery.
Sandwiches with different products are also very popular - butter, yellow cheese, salami, cottage cheese and fish. Of the soups are widespread broths - with eggs, rice and tomatoes, Cream soups are made from peas, cauliflower, from various vegetables, as well as with the addition of chicken.
Bread and beer soup are popular in some parts of Germany. During the winter season, the Germans prefer the thick meat soups "Eintopf".
For the preparation of Eintopf soup the following products are needed: 1 liter of meat broth, 450 grams of beef, 800 grams of canned corn, 50 grams of rice, 3 onions, 3 tablespoons of melted butter, 1 red pepper, 30 grams of celery, 1 bunch of parsley, cumin, Indian nutmeg, black pepper and salt.
The meat is cut and fried in butter. Add the chopped onion, fry and pour the broth. Boil covered for 15 minutes.
The vegetables and green spices together with the celery are chopped and added to the broth together with the rice and corn. Allow to boil for 5 - 8 minutes under a lid. Before removing from the heat, add salt and spices.
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