Side dishes

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Thüringer Klösse are also known as Grüne Klösse and are served as a side dish with meat. This refers to a proportion of raw potato mass from which the dumpling is made.

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.

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

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

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

Grown more than 300 years ago as a poor man's food, Teltower turnips are now a much sought-after delicacy that is not available everywhere.

Quarkkeulchen are a popular Saxon dessert. The name is derived from the Middle German Kaule (ball). The basis is a sweet dough made from curd cheese and potatoes. In the Erzgebirge they call it Quarkkließe.

Spätzle are a Swabian pasta made from flour and fresh egg. Here is an explanation and the recipe.

Knieperkohl is a hearty dish from the Prignitz and consists of a mixture of white cabbage, green cabbage, marrow stem cabbage, cherry and vine leaves. Recipe. It is mainly served in the cold season from November onwards.

At these addresses you can get delicious freshly made Swabian Maultauschen.

Restaurants and gastronomies that offer Schupfnudeln.

Here you can get the Swabian speciality fresh and made by hand :: Berlin :: Hamburg :: Brandenburg;;

Preparation of asparagus very aromatic in the oven, classic in a water bath and a recipe for sauce hollondaise.

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

Red cabbage is a very popular accompaniment to roast dishes such as roulades, sauerbraten or game. There is a delicate, aromatic recipe from Franconia.

Fried potatoes are very popular in Germany as an accompaniment to a meal or even as a main course.

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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