Hearty

Regional specialties from North Rhine-Westphalia

Potato cake Döbbekuchen

In the Rhineland, Döbbekuchen or Döpekooche is one of the traditional dishes. Grated potatoes are baked in the oven together with smoked bacon (Dürrfleisch). A cast-iron pot “en Döpp” is usually used for this. The originally simple dish (as in our recipe) is modified in many ways depending on the region and family. For example, 3 layers of potatoes are used, and in between they are topped with the ends of the mead and bacon.This meal is eaten in the northern Rhineland-Palatinate and southern North Rhine-Westphalia. A similar dish with the same basic ingredients exists in Saarland and is called Schales. It is also an integral part of Saarland cuisine. A potato cake from the rhineland. Advertisment

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Regional specialties from Schleswig-Holstein

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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Regional specialties from Bavaria and Franconia

Franconian fried sausage salad

Whether Franconian, Thuringian, Nuremberg or another bratwurst: after a barbecue there are often leftovers. So what to do with cold bratwursts?

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Easter

Maundy Thursday soup, herb soup

Maundy Thursday soup is a simple but tasty herbal soup. 9 different fresh herbs are used. It can be eaten cold or hot all year round. What herbs can be used?

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Regional specialties from Germany

Basic recipe potato salad

A basic recipe to expand according to your own preferences and tastes.

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Regional specialties from Germany

Carrot pudding

A vegetable dish that is cooked classically in a water bath as a main dish or side dish.

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Regional specialties from Baden-Württemberg

Baden potato salad

This potato salad is more of a southern German specialty. A snack with sausages or meatballs.

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Regional specialties from Thuringia

Thuringian potato salad

Zu den Klassikern der Imbissküche gehört der Kartoffelsalat. Es gibt ihn in vielen Abwandlungen. In diesem Rezept aus Thüringen wird neben Mayonaise vor allem Zwiebel und Apfel verwendet. For example, a Thuringian Rostbartwurst or a Rostbrätl go well with this. Frisch mit Apfel und Zwiebel Advertisment

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Regional specialities from Brandenburg

Sorbian Krautmauke – Prampany kal

A quick spoon dish of the Sorbs with red cabbage and potatoes.

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Regional specialties from Bavaria and Franconia

Liver dumpling soup

Liver dumplings are a popular southern German speciality. As a starter, they are served together with a hearty meat broth. Als Vorspeise werden sie zusammen mit einer kräftigen Fleischbrühe serviert.

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Regional specialities from Rhineland-Palatinate

Palatinate Saumagen – pig’s stomach

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

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Regional specialities from Rhineland-Palatinate

Backesgrumbeere

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.

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Regional specialities from Hessen

Onion Tart

Onion tart is a hearty dish that is also served as a snack.

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Regional specialties from Baden-Württemberg

Bacon Pie

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

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Regional specialties from Bavaria and Franconia

Schupfnudeln – potato noodles

Schupfnudeln are particularly thin and pointed potato noodles , which are known under very different recipes. They got their southern German name from the way they were made. Recipe.

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Regional specialties from North Rhine-Westphalia

Sauerbraten from the Rhineland

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

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Typically German: bread

Greaves lard, lard slice

This simple and inexpensive spread is made from lard, greaves and onions.

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Regional specialties from Baden-Württemberg

Maultaschen – Swabian dumplings

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

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Regional specialities from Hessen

Bung Cheese

The bung cheese is prepared from cream cheese and cream curd with pepper, edelsüß paprika powder and salt.

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Regional specialties from Germany

Boulette, meatball, meatballs

From a snack on the football pitch to a star chef's recipe, these minced meat patties are at home all over Germany.

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Regional specialities from Berlin

Hoppel Poppel

Hoppel Poppel is a simple, hearty dish made from leftovers that can be prepared very quickly.

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Cookbooks Saxony-Anhalt

Filderkraut salad

Filderkraut is a type of pointed cabbage and the finer variety of white cabbage. Just give it a try.

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Regional specialties from Thuringia

Thuringian Mutzbraten

Mutzbraten is a delicacy from Thuringia. Pieces of meat marinated in black beer are grilled on skewers over beech wood. A hearty snack also at folk festivals.

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Regional specialties from Bavaria and Franconia

Bavarian Leberkaese – liver cheese

Next to Weisswurst, Leberkäse is probably the best known regional speciality in Bavaria. For the snack there is a fresh Leberkässemmel. recipe

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Regional specialties from the Saarland

Dibbelabbes – potato pan

Originally a simple dish of potatoes, onions, pancetta and simple spices.

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What is it?

Proud Henry

Stolzer Heinrich is also known as bratwurst in beer sauce. It is an old traditional Berlin dish made from Berlin bratwurst (without intestines) cooked with dark beer and spices.

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Regional specialties from Mecklenburg-Western Pomerania

Mecklenburg rib roast

This rib roast is a speciality from Mecklenburg-Vorpommern that you should definitely try. Filled with prunes, Boskoop apples, rusks, brown rum and cinnamon.

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Regional specialities from Brandenburg

Spreewald gherkins

Spreewald gherkins are simply great tasting in the original. We have here old original recipes - very simple - very tasty.

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Regional specialties from Lower Saxony

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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Cooking recipes Regional specialties from the federal states

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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