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Below is a list of dishes found in
German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...
.


Famous dishes


Baden-Württemberg


Bavaria


Berlin


Bremen and Lower Saxony


East Prussia

East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table. East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and ''Kopskiekelwein'', a fruit wine made from wild currants, was the favourite regional tipple alongside beer.


Franconia


Frankfurt am Main and Hessen


Hamburg


Mecklenburg-Vorpommern


Palatinate


Rhineland


Saarland


Saxony

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of
Upper Lusatia Upper Lusatia (german: Oberlausitz ; hsb, Hornja Łužica ; dsb, Górna Łužyca; szl, Gōrnŏ Łużyca; pl, Łużyce Górne or ''Milsko''; cz, Horní Lužice) is a historical region in Germany and Poland. Along with Lower Lusatia to t ...
also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia.


Saxony-Anhalt

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.


Schleswig-Holstein

{, class="wikitable sortable" style="width:100%;" , - ! Name ! Image ! Type ! Description , - , Buttermilchsuppe , , Soup ,
Buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...
soup with flour dumplings , - , Gruenkohlgericht , , Side dish , Cooked
kale Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a hea ...
usually served with potatoes and Kasseler or other foods. , - , Kieler Sprotten , , Main course , Smoked Baltic sprats. , - ,
Labskaus Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or ...
, , Main course or snack , A dish made from
corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added ...
, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. , - , , , Main course , A large flour dumpling served with bacon and a sweet sauce. , - , , , Main course , A stew made of ham, potatoes and vegetables cooked in
roux Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and c ...
. , - ,
Schwarzsauer ''Schwarzsauer'' is a North German blood soup Blood soup is any soup that uses blood as a principal ingredient. List of blood soups Examples of blood stew include: * Black soup, a historical pork-blood soup of Ancient Greek cuisine particular ...
, , Soup , A sort of black pudding made with vinegar. , - , , , Main course , Cured pig snouts and trotters that are cooked in vinegar together with several spices. Traditionally served with
sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ...
, erbspüree, and hot
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
.


Silesia

When
Silesia Silesia (, also , ) is a historical region of Central Europe that lies mostly within Poland, with small parts in the Czech Silesia, Czech Republic and Germany. Its area is approximately , and the population is estimated at around 8,000,000. S ...
was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses,
Bohemia Bohemia ( ; cs, Čechy ; ; hsb, Čěska; szl, Czechy) is the westernmost and largest historical region of the Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohem ...
n goulash,
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...
n sausage and Pfefferkuchen (pepper cakes).
Schnapps Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neu ...
was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, ''Schnapps'' and the river Oder". {, class="wikitable sortable" style="width:100%;" , - ! Name ! Image ! Type ! Description , - , , , Main course , A dish of pork belly with dried fruits and cinnamon that literally means, "Silesian Heaven". , - , , , Soup , A potato soup of the traditional German and Austrian cuisine that has the main ingredient of potatoes. If the consistency is relatively viscous, then it is called a potato stew. , - , , , Main course , Roasted goose traditionally served with potatoes or Klöße with gravy and vegetables. , - , , , Main course , Silesian potato dumplings. , - , , , Cake , A flat Silesian cake of fine yeast dough with a topping of crumbles, a crumbly mixture of sugar, fat, and flour. , - , , , Cake , A generic term for various types of cakes, which have in common that they contain
poppy A poppy is a flowering plant in the subfamily Papaveroideae of the family Papaveraceae. Poppies are herbaceous plants, often grown for their colourful flowers. One species of poppy, '' Papaver somniferum'', is the source of the narcotic drug o ...
seeds or the seeds of blue or gray grapes, either in the dough or in the form of a pad or filling. , - ,
Streuselkuchen Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, ...
, , Cake , A German specialty that is traditionally made of a yeast dough and covered with a sweet crumb topping referred to as
streusel In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.
. , - , , , Cake , A gingerbread specialty from Liegnitz in Lower Silesia that is a small round cake made of brown gingerbread dough with a fruit and marzipan filling. , - , , , Beverage , A type of herb liqueur, originally made in Staniszów (''Stonsdorf''). , -


Thuringia

{, class="wikitable sortable" style="width:100%;" , - ! Name ! Image ! Type ! Description , - , Thuringian sausage , , Snack , Red to grey, stuffed in a natural casing of pig intestine, unlike the white Franconian variety. , - , Thüringer Rostbrätel , , Main course , A pork neck steak marinated together with
onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
in
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
and
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
. , - , Thüringer Klöße , , Main course , Dumplings made of raw or cooked potatoes with pan-fried toasted bread inside. , - , , , Main course or snack , A pound of mutton, roasted on open birchwood fire, served with sauerkraut. , - ,
Rinderroulade Rinderrouladen (plural, singular Rinderroulade) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia r ...
, , Main course ,
Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
roulade A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''ro ...
s: Spread with
mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...
and filled with bacon, onions and (in some areas)
pickled cucumber A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar ...
. , - , Käsekuchen , , Cake , Cheesecake made from
quark (cheese) Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Tradit ...
either with or without pie crust (usually
shortcrust pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken ...
). , - , , , Cake , A sheet cake that consists of yeast dough and a layer of fruit or quark, which in turn is covered by a layer of sour cream, pudding, or porridge. The top layer is a made of cinnamon on the sour cream cake. , - , , , Cake , A speciality cake from
Altenburg Altenburg () is a city in Thuringia, Germany, located south of Leipzig, west of Dresden and east of Erfurt. It is the capital of the Altenburger Land district and part of a polycentric old-industrial textile and metal production region betw ...
that consists of eggs, sugar, oil, flour, and alcohol (usually rum). , - , Zwiebelkuchen , , Cake (savoury) , A sheet cake made in
Weimar Weimar is a city in the state of Thuringia, Germany. It is located in Central Germany between Erfurt in the west and Jena in the east, approximately southwest of Leipzig, north of Nuremberg and west of Dresden. Together with the neighbouri ...
from yeast dough with onions, sour cream, bacon bits and eggs. , -


Westphalia

{, class="wikitable sortable" style="width:100%;" , - ! Name ! Image ! Type ! Description , - , Blindhuhn , , Stew , A stew of the Westphalian cuisine prepared with beans, vegetables and bacon , - , Kassler , , Side dish , The name given to a salted (cured) and slightly smoked cut of pork similar to British gammon. It can be either hotly or coldly smoked. , - , Knieperkohl , , Main course , A pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. , - , Pickert , , Main course , Potato pancakes , - , Kohlwurst , , Main course , A simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes. , - ,
Westphalian ham Westphalian ham (German: ''Westfälischer Schinken'') is a ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches. The ham ...
, , Snack , A hearty and smoked ham from Westfalen that is very aromatic. , - , Möpkenbrot , , Snack , A kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt, and pepper. , - , Pfefferpotthast , , Main Course , A meat dish consisting of beef, lard, onions, and spices, cooked in a pot; and served with boiled potatoes and salad in the summer, and pickled cucumbers and beetroot in the winter. , - ,
Rump steak Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: * A steak from the top half of an American-cut round steak primal * A British- or Australian-cut from the r ...
, , Main course , Roast beef served with various sides such as potato wedges and vegetables. , - ,
Pumpernickel Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was ...
, , Bread , A hearty bread; it goes black because the sugar in the bread goes to caramel. , - , Herrencreme , , Dessert , A gentleman's creme that consists of vanilla jelly with cream and rum. , - , Spanish fricco , , Stew , A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base , - ,
Stippgrütze ''Stippgrütze'', also called ''Wurstebrei'', is a German dish from Westphalia which is similar to '' Grützwurst'' or '' Knipp''. It consists of barley groats cooked in sausage juices (''Wurstbrühe''), which are enriched with pieces of meat, ...
, , Snack , Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. , -


See also

*
German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...
*
German fries German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat like lard, butter or vegetable oils. Bacon and onion slices are common additional ingredients. Salt and pepper are ...
*
List of German cheeses Cheeses have played a significant role in German cuisine, both historically and in contemporary times. Germany has by far the highest variety of cheeses worldwide with 9,500 cheeses coming from Germany. Cheeses are incorporated in the preparation ...
*
List of German desserts This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, ...
* List of German soups


References

{{DEFAULTSORT:German Dishes, List Of * Dishes