TRADITIONAL DISHES OF GERMANY Jordan Huffman

Traditional Dishes  Over the last 50 years the Germans acquired a taste for Mediterranean and exotic food and integrated into their menu various dishes from countries where they went on holiday. Especially Italian food is an all time favorite. Asian food - particularly Chinese dishes and curries - has also become very popular. The chefs of upmarket restaurants get their inspiration mainly from the French Cuisine. Nevertheless the German home cooking - and restaurant kitchens - still favors a great number of traditional dishes. Some of them are typical for certain regions only. But here are the most popular ones that you might find all over Germany: 

Schweinebraten  Schweinebraten is a pork roast in a rich gravy. Served with boiled potatoes, Knödeln (dumplings) or Spätzle in Swabia.

Goulasch  Goulasch is a sharply fried beef and pork cubes stewed with onions and red or green pepper. It is served with boiled potatoes, mashed potatoes or noodles.

Eisbein mit Sauerkraut  Eisbein mit Sauerkraut is a very fat pork knuckles, cooked, served with sauerkraut. It was a favorite when most people still worked hard in the fields. Modern lifestyle and health consciousness did away with this item.

Wiener Schnitzel  Wiener Schnitzel is a thin veal fillet, crumbed and fried. Served with chips and salad.

Karpfen Blau  Karpfen Blau is a carp, boiled in a special pot with a cup in the stomach to keep it standing upright. A sip of vinegar in the water results in the bluish color. Served with boiled potatoes, melted butter and parsley. Typical dish for holy eve.

Kartoffelsuppe  Potato cubes soup with onions and bacon. Cooked in a beef broth. Served with pieces of Bockwurst (thick vienna-like sausage).