Regional specialties from Schleswig-Holstein

Red and white lighthouses, blue skies, dunes, seagulls – these holiday pictures are not only in your head, they even made it onto a postage stamp. Schleswig-Holstein is the northernmost of the German federal states. The Halligen in the north (tiny partly inhabited islands in the North Sea), a prominent island that can only be reached by car by embankment (Sylt ), North Friesland shaped by the North Sea or the hilly Holstein Switzerland: all regions are worth a visit and tasting. Holstein ham , Flour dumplings , Kale with boiled sausage , Lilacberry soup , Büsumer Büsum shrimp ragout or the almost forgotten one Schnüsch are some of the regional specialties.

Kiel sprats from the coast

Kiel sprats are small smoked fish. They taste great as a snack with a sandwich or friesian with scrambled eggs.

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Probstei Easter pudding

Probsteier Easter pudding is an almond pudding that is filled into empty, blown-out eggshells. The peeled eggs are served with a fruit sauce.

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Büsum crab ragout

Büsumer crab ragout is an easy-to-cook specialty from Schleswig-Holstein with North Sea crabs as a main meal.

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Pinkel with kale

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

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Mehlmus dumplings

Flour mush balls are an easy meatless side dish for soups like Frisian buttermilk soup or Holstein bacon soup.

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Lübeck swallow nests

Simple but delicious: Lübecker Schwalbennestern (Lübeck Swallows' Nests) are cutlets rolled into a roulade with ham and boiled egg and cut crosswise. As a main course or snack. A North German speciality.

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Labskaus

Labskaus: loved or demonized. This typical North German dish from old seafaring times is simply something you should try. Tasted in a restaurant where they still do the cooking themselves, it can be a discovery.

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Rotspon – a Hanseatic red wine

Rotspon is an old German term for red wine. The special feature of the Hamburg, but also Lübeck or Bremen Rotspon is the storage.

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North Frisian buttermilk soup

A simple but hearty dish is the North German or Frisian buttermilk soup with smoked bacon, pears and raisins. Well suited for the cold season.

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Schnüsch – Soup

The name Schnüsch means vegetable stew; it originates from the region of Angeln in Schleswig-Holstein. Originally it is about cooking the first young vegetables together with milk.

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Cookbooks from Schleswig-Holstein

Delicious Schleswig-Holstein: From the Dithmarschen to the Hohlsteiner Land and the Baltic Sea. Recipes for pinkel and kale, a country cafe pie book and many more cookbook tips and indulgence shopping guides.

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Stippgrütze, Bremer Knipp, minced grits

Bermer Knipp or Hackgrütze a popular North German speciality for the cold season. Oat or barley groats are mixed with meat and spices to make a sausage pudding and eaten hot from the pan.

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Hamburger Cooked Sausage

Hamburger Gekochte is a semi-solid spreadable sausage in natural casing (approx. 700g). It is popular throughout northern Germany. It is eaten cold on bread or warm as a meal.

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North German semolina dumplings

Semolina dumplings are a side dish that is very easy to make and satisfies quickly. It is typically used as a soup ingredient.

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Bismarck herring

This sour pickled herring is named after the former Chancellor Otto von Bismarck. Delicious Herring Recipe

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Rollmops

Rollmops is a typical "hangover breakfast" in this country. It is a rolled up marinated herring fillet with a filling.

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Kale as a side dish

If there was a typical North German vegetable to name, it would be kale. Here is a successful recipe for kale as a side dish.

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