The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.

Real German Cuisine

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The following recipes are all from the book Die echte deutsche Küche, and have been or will eventually be translated into English by me.  They’re part of the Real German Cuisine Challenge, and I will be making them all over the next few years.  I invite you to join me.  Please adapt the recipes to your own needs, but make sure to let us know how it turns out!

Bayern

Soups

  • Kürbissuppe  (Pumpkin soup)
  • Grießnockerlsuppe (Beef broth with semolina dumplings)
  • Aufgeschmalzene Brotsuppe (Rye bread soup)

Small Dishes

  • Leberknödel (Liver dumplings)
  • Semmelknödel mit Pilzen (Bread dumplings with mushrooms)
  • Kartoffelschmarrn (Potato schmarrn)
  • Kalbsherz in Kräutersauce (Calf heart in herb sauce)
  • Saures Lüngerl (Sour lung)
  • Blaue Zipfel (Boiled sausage specialty from Franconia)

Main Courses

  • Gefüllte Kalbsbrust (Stuffed calf brisket)
  • Schweinsbraten (Pork roast)
  • Kalbshaxn (Veal knuckle)
  • Kirchweihgans mit Blaukraut (Country fair goose with red cabbage)
  • Rahmgulasch (Veal goulash)
  • Pichelsteiner (Hearty pork neck, beef brisket and vegetable stew)
  • Überbackener Blumenkohl (Cauliflower au gratin)

Desserts

  • Apfelstrudel (Apple strudel)
  • Topfenschmarrntopfen (Curd mish mash)
  • Bayerische Creme (Bavarian creme)
  • Schmalznudeln (Fried dough)

Baden-Württemberg

Soups

  • Sauerampfersüpple (Sorrel soup)
  • Grünkernsuppe (Spelt soup)
  • Flädlesuppe (Beef soup with pancake strips)

Small Dishes

  • Käsespätzle (Cheese Spaetzle)
  • Maultaschen (Swabian pasta specialty)
  • Schupfnudeln (Potato pasta with sauerkraut)
  • Spinat-Laubfrösche (Spinach packets in beef broth)
  • Spargel mit Kratzete (White asparagus with pancake)
  • Saure Leberle mit Bratkartoffeln (Sour liver with fried potatoes)

Fish

Main Courses

  • Rehrücken mit Pfifferlingen (Roast saddle of venison with chanterelle mushrooms)
  • Schäufele (Pickled pig shoulder)
  • Eingemachtes Kalbfleisch (Preserved veal)
  • Badisches Ochsenfleisch (Badisches beef brisket)
  • Baeckerofen (Beef, potato and leek stew)
  • Gaisburger Marsch (Gaisburg beef stew)

Desserts

  • Hollerküchle (Fried elder flowers)
  • Tannenhonig-Parfait (Silver fir honey parfait)
  • Pfitzauf mit Beeren-Kompott (Traditional Swabian soufflé)

Hessen, Rheinland-Pfalz and Saarland

Soups

Small Dishes

  • Flammkuchen mit Pilzen (Tarte flambée with mushrooms)
  • Specktorte (Quiche with bacon)
  • Kartoffelwaffeln (Potato waffles)
  • Grie Soß (Frankfurter green sauce)
  • Storzenieren (Scorzonera ragout)
  • Dampfnudeln mit Weinschaum (Sweet yeast dumplings with wine cream)
  • Schneebällchen (Small potato dumplings)
  • Gefüllte Klöße (Stuffed dumplings)
  • Motten und Klöße (Kassler and dumplings)

Main courses

  • Gefüllte Saumagen (Filled pig stomach)
  • Kohlrouladen (Cabbage roulade)
  • Rippchen mit Kraut (Pork chops with sauerkraut)
  • Fasan nach Pfälzer Art (Pheasant, Palatinate style)
  • Dippehas (Rhinegauer hare)
  • Rieslinghähnchen (Riesling chicken)

Desserts

  • Kastaniencreme mit Obstsalat (Chestnut creme with fruit salad)
  • Apfelküchlein (Apple pancakes)
  • Erdbeer-Bowle (Strawberry bowl)

Thüringen

Soups

  • Apfelsuppe (Apple soup)
  • Weimarer Schnippelsuppe (Weimar vegetable soup wth sausage)
  • Süß-saures Lensegemüs’ (Sweet-sour lentil stew)

Small dishes and sides

  • Dätscherkuchen (Potato puffs with bacon)
  • Schleizer Bambser (Sweet potato noodles)
  • Zwiebelmarktkuchen (Onion tarte)
  • Thüringer Rotkohlwickel (Thuringian stuffed red cabbage)
  • Karotten mit Speck (Carrots with bacon)
  • Gurken-Apfel-Salat (Cucumber-apple salad)
  • Seidene Klöße (Potato dumplings)
  • Thüringer Serviettenkloß (Thuringian napkin dumplings)
  • Thüringer Klöße (Thuringian dumplings)

Fish

  • Schleie nach Greizer Art (Tench, Greizer style)
  • Dorsch in Krabbensauce (Cod in shrimp sauce)
  • Fischklößchen (Fish balls)

Main courses

  • Kirmesbraten (Kermis roast)
  • Klopse nach Biersieder Art (Dumplings, Biersieder style)
  • Thüringer Rostbrätel mit Kartoffelsalat (Thuringian roast prok neck with potato salad)
  • Kindstaufschüssel »Rennsteig« mit Kartoffelhörnchen (Veal with potato horns)
  • Saure Kartoffelstückchen mit Blutwurst (Sour potatoes with blood sausage)
  • Gefülltes Hasenfilet mit Rosenkohlpüree (Stuffed rabbit filet with brussel sprout puree)
  • Heppeles Broade (Roasted goat with sour cream)
  • Hirsch in Hagebuttensauce (Venison in rosehip sauce)
  • Erfurter Truthahnragout (Erfurt turkey ragout)

Desserts and baked goods

Sachsen and Sachsen-Anhalt

Soups

Salads

  • Apfel-Chicorée-Salat (Apple endive salad)
  • Rote-Bete-Salat (Beetroot salad)
  • Harzer Käse-Salat mit Bemmchen (Harzer cheese salad)

Fish

  • Lachs mit Sauerkraut (Salmon with sauerkraut)
  • Meißner Karpfen im Gemüsebett (Meissner carp in a bed of vegetables)

Main courses

  • Gewiegtes mit Sauerkraut
  • Magdeburger Bördetopf
  • Zwiebelfleisch mit Sauerkrautpuffer
  • Leipziger Allerlei
  • Broilerbrüstchen
  • Kaninchenfilet »Elbflorenz«
  • Harzer Lamm in Buttermilch (Harzer lamb in buttermilk)
  • Frischlingssteaks
  • Zunge in Rosinensauce (Tongue in raisin sauce)
  • Rouladen nach »Höppner Oma«
  • Reicher Ritter
  • Süßer Eier-Apfel
  • Quarkkeulchen
  • Buttermilchgetzen

Desserts and baked goods

  • Prasselkuchen (Crackling cake)
  • Leipziger Lerchen
  • Dresdner Eierschecke
  • Sächsischer Weihnachtsstollen

Nordrhein-Westfalen

Soups and vegetables

  • Dicke Bohnen mit Speck
  • Stielmus
  • Rheinische Zwiebelsuppe

Small dishes

  • Stampfkartoffeln
  • Rievkooche
  • Himmel und Erde

Main courses

  • Kaninchen mit Pilzen (Rabbit with mushrooms)
  • Panhas (Scrapple)
  • Kastenpickert (Potato bread)
  • Speckpfannkuchen (Bacon pancakes)
  • Westfällisches Blindhuhn (Westphalian blind chicken)
  • Bigosch (Bigos)
  • Pfefferpotthast (Beef stew)
  • Rheinischer Sauerbraten (Rhineland Sauerbraten)
  • Töttchen (Veal ragout)
  • Miesmuscheln in Weißwein (Mussels in white wine)

Desserts and baked goods

  • Bergische Kaffeetafel (Bergisches coffee table)
  • Mutzenmandeln (Almond fritters)
  • Bratäpfel mit Vanillesauce (Baked apples with vanilla sauce)
  • Pumpernickel-Eis (Pumpernickel ice cream)

Berlin and Brandenburg

Small dishes

  • Eier in Mostrichsauce (Eggs in mustard sauce)
  • Löffelerbsen mit Speck (Yellow peas with bacon)
  • Pellkartoffeln mit Quark und Leinöl
  • Teltower Rübchen (Teltower turnips)
  • Schmorgurken (Braised cucumbers)
  • Süßsaurer Kürbis zu Bratwurst in Bier (Sweet and sour pumpkin with bratwurst in beer)

Fish

  • Hecht auf Potsdamer Art (Pike, Potsdamer style)
  • Aal grün mit Gurkensalat (Green eel with cucumber salad)
  • Havel-Zander auf Porreegemüse (Havel zander on leeks)

Main courses

  • Berliner Frikassee (Berliner veal fricassee)
  • Echte Buletten (Real Berlin hamburger)
  • Falscher Hase mit Rotkohl (Phony hare with red cabbage)
  • Königsberger Klopse (Königsberger meatballs)
  • Sülzkoteletts (Aspic cutlets)
  • Eisbein mit Erbspüree (Pickled pork knuckle with pureed peas)
  • Hoppel-Poppel (Farmer’s breakfast, Berlin-style)
  • Märkischer Rindfleischtopf  (Beef filet with mushrooms)
  • Kasseler Rippenspeer (Kasseler pork roast)

Desserts

  • Berliner Luft (Berlin air)
  • Altberliner Bierbowle (Beer punch)
  • Zitronencreme (Citrus mousse)
  • Mandelschnitten (Almond pastry)

Bremen and Niedersachsen

Appetizers

  • Muschelsalat (Muscle salad)
  • Pastetchen mit Dillgranat (Patties with dill-common shrimp)
  • Rosenkohlsuppe (Brussel sprout soup)

Fish

  • Schellfisch in Senfsahne (Haddock in mustard sauce)
  • Bremer Heringssalat (Bremer hering salad)
  • Cuxhavener Fischsuppe (Cuxhavener fish soup)

Main courses

  • Grünkohl (Kale with sausage)
  • Labskaus (Lobscouse)
  • Curryhähnchen (Chicken curry)
  • Bücklingskartoffeln (Kipper potatoes)
  • Hackus und Knüste
  • Würzfleisch mit Pilzen (Pork with mushrooms)
  • Friesische Ente (Frisian duck)
  • Bremer Plockfinken
  • Rebhühner mit Rotkohl (Perdix with red cabbage)
  • Heidschnuckenkeule in Wachholderrahm (Heidschnucke leg in juniper cream)

Desserts

  • Beeren-Kaltschale (Cold berry bowl)
  • Butterkuchen (Butter cake)
  • Ostfriesische Teecreme (East Frisian tea creme)

Mecklenburg-Vorpommern

Soups and small dishes

  • Pommerscher Kavier (Pomeranian caviar)
  • Pommersche Graupensuppe (Pomeranian barley soup)
  • Schmantkartoffeln (Creamed potatoes)
  • Gebratener Leber (Fried liver)
  • Plumm un Tüffel (Prunes, ham and potatoes)
  • Birnenklöße mit Kloppschinken (Pear dumplings and ham)

Fish

  • Heringssalat Ostsee (Hering salad Baltic)
  • Aal sauer (Sour eel)
  • Labskaus von Räucherfischen (Lobscouse from smoked fish)
  • Kabeljau mit Senfsahne (Cod with mustard sauce)
  • Saßnitzer Bratheringe (Sassnitzer fried herring)
  • Jasmunder Pflückhecht (Jasmunder picked pike)

Main courses

  • Rügener saure Rippchen  (Rügener sour pork loin ribs)
  • Mecklenburger Wurzelfleisch (Boiled beef with raisin-horseradish sauce)
  • Gänseweißsauer (Goose in aspic)
  • Gänsebraten (Roast goose)
  • Gefüllter Gänsehals (Stuffed goose neck)
  • Gepölkelte Entenkeule mit Wruken (Marinated duck legs with rutabaga)

Desserts and drinks

  • Dicke Milch (Thick milk)
  • Geschlupfter Apfelkuchen (Apple cake)
  • Scheiterhaufen (Apple bread casserole)
  • Buttermilchplinsen (Buttermilk pancakes)
  • Pommerscher Mandelkringel (Pomeranian almond cake)
  • Seelenwärmer (Mecklenburg punch)
  • Eiergrog (Egg grog)

Hamburg und Schleswig-Holstein

Small dishes

  • Wurzelsuppe (Root soup)
  • Matjes mit grünen Bohnen (Soused herring with green beans)
  • Matjes nach Hausfrauenart (Housewife-style soused herring)

Fish

  • Krabbenragout (Shrimp ragout)
  • Finkenwerder Scholle (Finkenwerder cod)
  • Pannfisch (Pan fish)

Sides

  • Karamelkartoffeln (Caramelized potatoes)
  • Gestovtes Gemüse (Steamed vegetables)
  • Bechamelkartoffeln (Bechamel potatoes)

Main courses

  • Lübecker National (Luebecker pork stew)
  • Schweinefilet mit Äpfeln und Backpflaumen (Pork roast with apples and prunes)
  • Gefüllte Ente (Stuffed Duck)
  • Gröne Hein (Pear, beans and bacon)
  • Schnüsch (Vegetables with smoked ham)
  • Schinken mit Petersiliensauce (Ham with parsley sauce)

Desserts and drinks

  • Bickbeerpfannkuchen (Bilberry pancakes)
  • Förtchen (Sweet yeast rolls)
  • Schokoladencreme (Chocolate creme)
  • Rote Grütze (Red fruit jelly)
  • Pharisäer (Coffee with rum)
  • Grießflammerie mit Fruchtkompott (Semolina flammery with fruit compote)




  • Pingback: Käsespätzle « Leben, Kochen, Bücher, Bier, u. Fußball()

  • Pingback: Real German Cuisine Challenge: Kalbshaxn (Veal Knuckle) | an american expat in deutschland()

  • http://aol Stuart Yuill

    I am trying to find a reciepe for Ganz Haxn (goose knuckle). Can you help?

    Thanks,
    Stu

  • http://maisonarmoire.wordpress.com Edwina

    It is very exciting to see someone desire to cook authentic German recipes. KUDOS to you for enriching your family and others in this effort! It is apparent you are a very good cook and your husband, I feel certain appreciates all your cooking and especially your desire to cook his countrys’ cusine! It must be very satisfying to him since he is German to attempt all the recipes. You pass on a heritage that will always be appreciated for probably generations.

    Like many Americans I have German ancestors on both sides (mother and father). I will never forget my mother’s fine cooking. Most of her recipes were not authentic German but probably Pennsylvania Dutch. One of her savory dishes that may be authentic German was her potato salad. I say this because after describing the recipe to a German coworker, she said it sounded familiar and attributed it to a certain region in Germany. The “binder” is cooked on the stove (apple cider, egg yolks, sugar) then dry mustard and sweet pickle relish are added and the mixture then poured onto the boiled potatoes, diced scallions, chopped celery and diced hard boiled eggs. So good and low fat at the same time!

    The only recipe that I have tried that is somewhat similar in taste is the potato salad made by Karen, a wonderful mennonite lady who runs her own bakery in nearby Powhatan, VA, called “Food and Furniture” of course her husband makes the furniture. Her recipe is amazing also but she adds more sugar and is creamier.

    I have looked at some of your delectable dishes. I plan on studying them all. I like the idea of using fresh (locally grown) fruit in the deserts, and that you actually have a plum tree in your back yard! It makes me think they could possibly grow in VA, as long as the soil is right. I had just been thinking that it is probably possible to make a plum dessert since they now are in season although no one that I know cooks them, it seems they are only consumed uncooked. I think something has been lost here and I would like to increase my foodways.

    You noted the cherry cake was not as sweet as some cakes and thus probably allows more of the fresh cherries flavor to shine through. I’m all for less sugar for that reason alone! My German coworker said German cooking has less sugar than American and preferred it.

    I would like to learn to cook more with local and seasonal ingredients and authentic German cuisine. I will be staying tuned even though right now I will not be able to spend much time cooking, although I will be very interested in your efforts!

  • http://www.amiexpat.com Christina Geyer

    I have learned a lot about cooking through doing these recipes. My mom is Thai, so European cooking is not something I grew up with, even though I have some German blood on my dad’s side.

    I don’t know if the prune plums will grow in Virginia. It might be too warm. You should ask at a nursery. When I was young, we had apple, pear, cherry, peach, almond and hazelnut trees in our garden in NoVA. The peaches were especially prolific. We hardly got any pears or cherries because the deer and birds would eat them just before they were fully ripe.

  • http://MaisonArmoire.wordpress.com Edwina

    Hi Christina,
    Thank you for getting back to me in such a timely manner. You have a rich heritage with both Thai and european ancestry in addition to your husband being a German native! My nephew loves Thai cooking and so do I although my experiences are somewhat more limited than his. We both love spicy food and Thai is one of the best. I can’t imagine being fortunate enough to eat Thai every day!

    I grew up in NoVA too (Fairfax,) I am probably a generation older, so it is ancient history! I understand now why I have never seen a recipe for plums in historical or contemporary VA cookbooks, they probably don’t grow here! It’s wonderful and unusual you had so many fruit trees in a metropolitan area of D.C., was it your mother’s idea to grow them? Did your mother cook with them? Cooking all the recipes in the book was quite an undertaking it, reminds me of the movie ‘Julie & Julia’ if I have the title correct with Julie blogging and cooking Ms. Child’s Tome! Do you find yourself cooking some of the recipes from the book on a regular basis? German cooking is a lot different from Thai. I understand you were cooking German food before the challenge. Do you enjoy it as much as the food you grew up with?

  • http://www.amiexpat.com Christina Geyer

    If you’re ever in Manassas, my mom has a restaurant there in Old Town called Siam Classic. It was my grandparents idea to grow all kinds of fruits and vegetables. They grew up on farms in Iowa, so when we moved to Virginia, we got a big property near what was then the outskirts of development in NoVA. I grew up near Reston, so development has enveloped us and then some! My grandma used to can everything. My mom also grew/grows Thai ingredients in the garden.

    I heard of the Julie and Julia thing after I started this. I do enjoy German food a lot (I enjoy all kinds of food) and it’s fun making these recipes, although I haven’t posted about them in a while. Baeckerofen has entered regular winter rotation in our house and I’ve made several of the recipes multiple times.

  • drea

    Hi there, I still can’t stop laughing when reading your “real german cuisine” article ;))) I am German and I can assure you that most german people, especially the young generation, will stop reading on category “small dishes”. most of the dishes you mentionend I never even tried – too heavy, not sophisticated enough, just oldschool… I guess you have enough opportunities to try the spirited german cuisine! no gänsebraten, eisbein or giblets any more 😉

  • http://www.amiexpat.com Christina Geyer

    Hi Drea, it probably depends on who you spend your time with as to how much traditional German cuisine you are exposed to. Where I worked in Berlin, Eisbein was regularly offered in the cafeteria and my coworkers often ate it, although I was not adventurous enough at the time to try it. Bouletten and Königsberger Klöpse were often eaten as well. My coworkers were in their mid 20s to early 30s in age. That was 10 years ago.

    Here in the Oberpfalz, traditional cuisine is celebrated. Plenty of the young eat Braten. I’m always seeing Schlactschlusselessen advertised and know a lot of people who go to them (I haven’t yet, but plan to someday soon). I find it very nice that the young here celebrate their roots by wearing Trachtl and eating traditionally, on occasion.

    There are also plenty of restaurants to enjoy new German cuisine as well.

  • Susan Koenig

    Greetings Christina Geyer,
    Your website and Fb blog are new to me and I enjoy them.
    Last year my daughter did a 6-month co-op job/study in Nurnberg, for the Siemens Corp. through the Univ of Cincinnati, and we were able to visit. We loved the experience and the food. I was hoping to find your recipe for Blaue Zipfel as I have the ingredients (finally).Please advise as to whether you have added it to either of your internet sources.
    My same daughter was married last weekend and three of her co-op friends, who were also in Germany at the same time, wore their lederhosen to the wedding. They looked dashing! It was perfect!
    Thank you for your efforts.
    Susan

  • Susan

    …in addition to Blaue Zipfel, may I suggest you move the recipe for the following to/near the top of your translation list?
    ■Schäufele (Pickled pig shoulder)
    Danke!

  • http://www.amiexpat.com Christina Geyer

    Hi Susan, at the moment, I’m not working on the blog or these recipes, but I found a Blaue Zipferl recipe for you and here is a Schäufele recipe.

  • Beth

    I was in Nuremberg in September and had a delicious dish of small, boiled sausages in a sweet and sour broth with onions and, I think, peppercorns. I don’t remember what it was called and would love to make it here at home. Any recipe suggestions?

  • Beth

    I just saw the above mention of a Blaue Zipferl recipe. Could this be what I have been looking for? It sounds just like I was describing though, what I thought were peppercorns, could have been juniper berries. So excited!!

  • Erin

    My mother in law used to make a sauce that she called, “Saur di brie”. Please excuse the spelling, I tried to spell it how she sounded it out. It was a sweet and sour sauce with raisins and oranges. She always served it with beef heart and tongue along with potato dumplings. The whole family enjoyed it but she has since passed away and I do not know the various things she put in the sauce. Can you help
    Thank you
    El

  • http://www.amiexpat.com Christina Geyer

    I haven’t heard of a dish like that. My husband says it doesn’t sound familiar either. I searched a German recipe site for the ingredients and didn’t come up with any matches. Not sure what it could be. Good luck!

  • Alison Heath

    Hi! I have recently returned from my second trip to northern Germany where my companions & I ate pannfisch whenever & wherever possible – similar to our first trip!
    Do you have a good recipe you could share? We had it as white fish & potatoes with mustard sauce.
    Thanks for your help!!

  • Dwain

    Can you tell me how the Schäufele is actually cured (technique) and smoked (what wood to use). I want to do it as authentic as I can. I have cured sausages, bacon, and whole meats before as well as smoked many of these. Should the finished product be like ham?

  • http://www.amiexpat.com Christina Geyer

    Hi Dwain, I googled a bit and couldn’t find the traditional method to do it. All the recipes just say to buy the meat cured and smoked at the butchers shop. It’s not exactly like ham, but similar. You would use the shoulder for Schäufele, while you use the butt for ham.