Traditional German Dishes

Traditional Dishes

Over the last 50 years the Germans acquired a taste for mediterranean and exotic food and integrated into their menu various dishes from countries where they went on holiday. Especially Italian food is an alltime favourite. Asian food – particularly Chinese dishes and curries – has also become very popular. The chefs of upmarket restaurants get their inspiration mainly from the French Cuisine. Nevertheless the German home cooking – and restaurant kitchens – still favours a great number of traditional dishes. Some of them are typical for certain regions only. But here are the most popular ones that you might find all over Germany:

Pork roast in a rich gravy. Served with boiled potatoes, Knödeln (dumplings) or Spätzle in Swabia.

Sharply fried beef and pork cubes stewed with onions and red or green pepper. It is served with boiled potatoes, mashed potatoes or noodles.

Kassler mit Sauerkraut
Cured pork shops, cooked, served with Sauerkraut and boiled potatoes.

Eisbein mit Sauerkraut
Very fat pork knuckles, cooked, served with sauerkraut. It was a favourite when most people still worked hard in the fields. Modern lifestyle and health consciousness did away with this item.

Wiener Schnitzel
Thin veal fillet, crumbed and fried. Served with chips and salad.

Pea soup with onions and potato cubes. Cooked in a beef broth and sometimes mashed. Usually served with pieces of Bockwurst (thick vienna-like sausage).

Potato cubes soup with onions and bacon. Cooked in a beef broth. Served with pieces of Bockwurst (thick vienna-like sausage).

Leipziger Allerlei
Thick soup made from a combination of vegetables and potato cubes and beef chunks.

Kohlrouladen (Krautwickel)
Spiced mince wrapped in big leaves of cabbage, fried in bacon and stewed until done. Served with boiled potatoes.

Sauerbraten mit Rotkohl
Beef, pickled in buttermilk and then roasted in a tangy gravy sometimes with added raisins. It is mostly served with sweetsour Rotkohl (red cabbage).

Chicken a la king. Served with rice or boiled potatoes.

Karpfen Blau
Carp, boiled in a special pot with a cup in the stomach to keep it standing upright. A sip of vinegar in the water results in the bluish colour. Served with boiled potatoes, melted butter and parsley. Typical dish for holy eve.

Brathering mit Bratkartoffeln
A fried and subsequently pickled whole herring accompanied by crisply fried potato slices and onion rings.

There are a great number of other traditional dishes which are typical for certain regions of Germany.

Germans mostly have ice cream, fruit or fruit salad for dessert. However, there are a few “Nachspeisen” that are typical for Germany.

Rote Grütze
A fruit compote made from red berries, topped with vanille custard.

German Pudding is made from milk, eggs, starch and sugar. It is boiled and poured into moulds to cool and get firm. Pudding comes either as Schokoladenpudding or Vanillepudding by adding cocoa or vanille. It is served with custard, strawberries or morello cherries. Nowadays everybody uses the pre-mixed pudding powders although it is almost as easy to prepare it yourself.

Eis und Heiss
Vanille ice cream with hot morello cherry compote.