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German

Traditional cuisine

Germany is world famous for its love of a variety of sausages. But it is a big mistake to think that German cuisine is all about sausages, beer, and sauerkraut. In fact, it boasts a much greater variety that can satisfy the most demanding taste.

Germans love hearty, thorough food. Among the most consumed products in the first place is meat: pork, veal and beef. Poultry is also possible: chicken, goose, duck, turkey.

Meat is used to make sausages, it is used to make schnitzels, steaks, beaters, even eaten raw. Fish dishes are common in northern lands.

Among the major vegetables are potatoes, then cabbage, for soups and side dishes they also use carrots, parsley, beans, asparagus and leeks.

Culinary traditions

Culinary traditions of this country go back to the days of ancient Rome. But modern German cuisine has developed relatively recently, after the Second World War. Its development occurred under the influence of national traditions and cultures of neighboring states.

“Liebe geht durch den Magen”

Translated as “love goes through the stomach”.

The cuisine of different regions of Germany has its own characteristics, its own traditional dishes. Very often their origin can be guessed from the name: Frankfort sausages, Dresden Stollen, Nuremberg gingerbread. And there are simple but tasty dishes with national names, such as Moultaschen.

Cuisine of the German state is difficult to call a diet. Most of the dishes are prepared by frying, stewing and baking. Soups Germans often prepare with the additionv sausages, frankfurters and wieners. Even popular pea soup is flavored with a small amount of sausage. An alternative to soups are broths with vegetables, rice or eggs.

On the table of Germans must be a flour dish, especially bread. In Germany there are several hundred varieties of bread, and among them there is a festive Christmas bread. As for pastries, there are countless varieties: pies are baked for holidays and beer festivals.

Spices occupy a special place in the national cuisine of Germany: sausages are unthinkable without different types of pepper, mustard, cumin, horseradish, garlic, marjoram and coriander.
Germany has a huge number of breweries and small breweries that make it exclusively from water, yeast, bread and malt.