Homesick for a taste adventure but unable to visit Germany? Worry not you can bring the essence of German cuisine into your home! This series of traditional recipes has something for everyone, from comforting meals to decadent desserts. Put on your apron, preheat the oven, and let’s embark on the rich, full flavored culture of Germany.
German food is all about hearty, flavorful dishes that bring people together. Beyond familiar favorites like potato pancakes or pork dishes, German cuisine is diverse and vibrant. Whether you’re an experienced cook or a curious beginner, these recipes are approachable and packed with bold flavors that will become family staples.
I’m Angela, and I’m thrilled to share my favorite German recipes, often paired with fun facts about my homeland’s culture. These dishes are chosen for their authenticity and ease, ensuring a rewarding cooking experience. Let’s explore the delicious world of German cooking!
Quark: A Versatile Dairy Delight
Quark, a young, spreadable cheese, may be as yogurt but with its own special texture somewhere between cream cheese and yogurt. It is mildly flavored and extremely high in protein, so it makes a good, healthy foundation for German foods.
Lemon quark cheesecake
This recipe guides you through creating a light and tangy no-bake lemon quark cheesecake. It features a crisp digestive biscuit base topped with a smooth, refreshing filling made from Quark, soft cheese, and fresh lemon, set with gelatin. It’s an ideal dessert for a delightful finish to any meal.
Equipment
- 1 Springform Pan 20-23cm
- 2 Mixing Bowls One large, one small for gelatin
- 1 Whisk Or electric mixer
- 1 Microplane or Zester For lemon zest
- 1 Small Saucepan For dissolving gelatin
Ingredients
Main
- 80 g digestive biscuit
- 50 g melted butter
- 200 g light soft cheese
- 500 g Quark
- 200 g icing sugar
- zest 2 lemons juice of 3
- 4 gelatine sheets
Instructions
- Crush the digestive biscuits finely using a food processor or by placing them in a bag and crushing with a rolling pin. Transfer to a bowl.
- Melt the butter and pour it over the crushed biscuits. Mix thoroughly until the crumbs are evenly coated.
- Press the biscuit mixture firmly and evenly into the base of a 20-23cm springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, combine the light soft cheese, Quark, icing sugar, and zest from 2 lemons. Whisk until the mixture is smooth and well combined.
- Juice 3 lemons and set the juice aside. Measure out about 2-3 tablespoons of the lemon juice.
- Soften the gelatine sheets in a bowl of cold water for 5-10 minutes until pliable. Squeeze out excess water.
- Gently heat the reserved 2-3 tablespoons of lemon juice in a small saucepan (do not boil). Remove from heat and stir in the softened gelatine sheets until completely dissolved.
- Gradually whisk the dissolved gelatine mixture into the cheese mixture, ensuring it is fully incorporated and there are no lumps. Stir in the remaining lemon juice to taste.
- Pour the lemon quark filling over the chilled biscuit base in the springform pan. Gently tap the pan on the counter to release any air bubbles.
- Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until completely set before carefully removing from the pan and serving.
Notes
When preparing the biscuit base, ensure the melted butter is thoroughly combined with the crushed biscuits and pressed very firmly into the pan to prevent crumbling when sliced. For the filling, make sure your gelatin is fully dissolved and temper it by adding a small amount of the cheese mixture to the gelatin first, then incorporating it back into the main batch, which helps prevent lumps. Quark has a lighter texture and tangier profile than traditional cream cheese; if a richer, denser cheesecake is desired, a combination of full-fat cream cheese and quark can be used, adjusting the liquid if necessary. Always zest lemons before juicing them. Chill the cheesecake for a minimum of 6 hours, ideally overnight, for optimal setting and ease of slicing. Garnish with fresh lemon slices, berries, or a dusting of icing sugar for an elegant presentation.
Spread on toast, fold into a fruit dip, or mix into creamy desserts. At breakfast, top with fresh fruit and honey for a natural sweet beginning. Quark is so versatile that it is a perfect pantry staple, injecting true German authenticity into thousands of recipes.
Zurich Ragout: Quick Comfort Food
This indulgent stew is the ideal choice for a hectic evening. Soft mushrooms floating in a white sauce infused with the full flavor of milk, enlivened by parsley and lemon juice, provide a rounded, contented dish which is light yet satisfying.
Zurich Ragout (Zurcher Geschnetzeltes)
Zurich Ragout, or Zürcher Geschnetzeltes, is a classic Swiss dish featuring tender strips of veal (or pork) and earthy mushrooms in a rich, creamy white wine sauce. Quick to prepare, it’s typically served with traditional Rösti or rice, offering a comforting and elegant meal brightened by lemon zest and fresh herbs.
Equipment
- 1 Large Saute Pan With a lid, preferably stainless steel or cast iron for good browning.
- 1 Chef’s knife
- 1 Cutting Board
- 1 Whisk For smooth sauce consistency.
- 1 Measuring Cups/Spoons
Ingredients
Main
- 12 ounces veal loin or pork loin, sliced into strips
- 4 ounces veal kidney or pork loin, sliced into strips
- 2 tablespoons clarified butter or cooking oil, divided
- 2 shallots minced
- 2 cups thinly sliced or shaved mushrooms
- 1 tablespoon all-purpose flour or brown rice flour
- 1 cup dry white wine
- 1 cup beef broth
- 1 teaspoon lemon zest
- 1/4 cup light cream or heavy whipping cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the veal or pork loin strips dry. Heat 1 tablespoon of clarified butter or cooking oil in a large sauté pan over medium-high heat.
- Sear the meat in batches, browning quickly on all sides, about 1-2 minutes per batch. Remove seared meat from the pan and set aside.
- Reduce heat to medium, add the remaining 1 tablespoon of clarified butter or oil to the pan. Add the minced shallots and sauté until softened, about 2-3 minutes.
- Add the thinly sliced mushrooms to the pan and cook, stirring occasionally, until their moisture has evaporated and they are golden brown, about 5-7 minutes.
- Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.
- Gradually pour in the dry white wine, whisking continuously to incorporate the flour and scrape up any browned bits from the bottom of the pan.
- Stir in the beef broth and lemon zest. Bring the sauce to a gentle simmer, whisking occasionally, until it slightly thickens, about 3-5 minutes.
- Return the seared meat to the pan and gently warm through in the sauce for just 1-2 minutes, being careful not to overcook.
- Stir in the light cream (or heavy whipping cream) and heat through gently. Do not bring to a vigorous boil after adding the cream.
- Season generously with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley and serve immediately.
Notes
For optimal tenderness, ensure the veal or pork loin is sliced thinly and uniformly against the grain. Sear the meat in small batches to avoid crowding the pan, which can steam the meat instead of browning it, leading to a less flavorful outcome. Deglazing with white wine is crucial for depth; scrape up all the flavorful fond from the pan. When adding flour, cook it briefly to eliminate any raw taste before whisking in liquids for a lump-free sauce. Incorporate the cream and lemon zest at the very end and avoid aggressive boiling once the cream is added to prevent curdling. Fresh parsley provides a vibrant finish and aroma.
Veal is classic for authentic flavor, but pork loin is wonderful too. The sauce, comprised of beef broth, shallots, mushrooms, and white wine, becomes richer by reducing and simmering. This speedy meal introduces German comfort food to your dinner table with little effort.
Hunter’s Pork Chops: Hearty Classic
Hunter’s Pork Chops, to indicate the rich Jäger sauce, is a German inspired meal. The pork chops are a thick cut, battered with buttermilk, dredged in flour, and sautéed to golden, then braised in a luxurious mushroom gravy of pan drippings.
Chop Chop Bread Salad
This vibrant bread salad features grilled sourdough tossed with a medley of fresh tomatoes, peppers, cucumber, and aromatic herbs, all dressed in a zesty double-vinegar vinaigrette. Chilled to perfection, it’s finished with creamy goat cheese and ripe avocado, offering a delightful balance of textures and bright flavors. An easy and refreshing dish perfect for a light meal or side.
Equipment
- 1 Grill or Grill Pan
- 1 Large Mixing Bowl
- 1 Tongs For handling bread on grill
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 3 1-inch thick slices from an 8 by 4-inch sourdough round
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly cracked black pepper
- 1/2 cup halved grape tomatoes
- 3 tablespoons diced red bell pepper
- 1/2 cup peeled seeds removed, and diced English cucumber
- 1 tablespoon minced garlic
- 1 tablespoon capers
- 2 teaspoons freshly chopped Italian parsley leaves
- 3 tablespoons freshly julienned basil leaves
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup goat cheese crumbled
- 1 avocado cut in half, pitted and flesh diced
Instructions
- Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.
- In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.
Notes
To achieve the best results, ensure your grill or grill pan is adequately preheated for uniform marking and crispness on the sourdough without burning. The bread should be nicely toasted on the exterior while retaining a slight chew. Chilling the vegetable mixture is crucial; it allows the vinegars and herbs to marinate the vegetables thoroughly, deepening the flavors and creating a more harmonious salad. When adding the goat cheese and avocado, do so gently just before serving to maintain their integrity and creamy texture, preventing them from becoming mushy. Taste and adjust seasoning at the very end, as the flavors will concentrate during chilling.
The payoff is a crunchy, juicy chop topped with rich, full bodied gravy. To complete an authentic German meal, serve Spätzle made from scratch. This dinner provides rich flavors and soothing textures for a meal to remember.
German Potato Pancakes: Crispy Kartoffelpuffer
German potato pancakes, or Kartoffelpuffer, are golden brown and crispy within 30 minutes. The savory onion and potato filling is nudged by a sprinkle of nutmeg, adding a nutty richness to the fried treat with its smooth interior.
Potato Pancakes
This recipe yields crispy potato pancakes, or latkes, made from grated russet potatoes and onions, bound with egg, flour, and breadcrumbs. Pan-fried to golden perfection, they are traditionally served with applesauce, offering a delightful balance of savory and sweet.
Equipment
- 1 Food Processor or Box Grater For grating potatoes and onions
- 1 Mixing Bowl For combining ingredients
- 1 Heavy Skillet For pan-frying the pancakes
- 1 Spatula For flipping pancakes
- 1 Measuring Cups/Spoons For precise ingredient amounts
Ingredients
Main
- 1 large baking potatoes, like russets, about (8 ounces)
- 1/2 medium onion (about 4 ounces)
- 1 egg
- 1 tablespoon chopped parsley
- 1 tablespoon flour
- 1 tablespoon dry bread crumbs
- 1/4 teaspoon dry thyme
- Juice of 1 lemon
- Salt and pepper
- Oil for pan frying
- 1/3 cup applesauce for garnish
Instructions
- Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden. Serve with the applesauce.
Notes
Achieving crispy potato pancakes hinges on proper liquid extraction from the grated potatoes and onions; squeeze them thoroughly. Russet potatoes are ideal due to their high starch content, which helps bind the mixture and creates a crispier texture. Maintain a consistent medium heat during frying to ensure even browning and a cooked interior without burning the exterior. Don’t overcrowd the pan, as this lowers the oil temperature and can lead to soggy pancakes. While applesauce is traditional, consider serving with a dollop of sour cream or crème fraîche for a rich, tangy counterpoint.
Serve them with applesauce or herbed sour cream for the classic combination, or try your favorite toppings. These easy to make pancakes are a landmark impressive side or light meal.
German Pan Fried Potatoes: Bratkartoffeln Bliss
Germany adores its potatoes, and Bratkartoffeln is a treasured side dish that appears at almost every restaurant. Thinly sliced potatoes pan fry for an extended period of time until golden, being crispy on the outside and still tender within.
Pan Fried Pork Chops
This easy recipe guides you through creating deliciously crispy pan-fried pork chops. Seasoned and dredged in a spiced flour mixture, the chops are cooked in a hot oil and butter blend until golden brown and thoroughly cooked, ensuring a tender and flavorful main course. Perfect for a quick and satisfying meal.
Equipment
- 1 Large Frying Pan or Skillet Heavy-bottomed for even heat distribution
- 1 Tongs For safe handling and flipping of hot pork chops
- 2 Shallow Plates or Dishes One for dredging, one for holding dredged chops
- 1 Measuring Spoons For accurate seasoning
- 1 Wire Rack with Baking Sheet (optional) For resting cooked chops to maintain crispness
Ingredients
Main
- 1 teaspoon seasoned salt plus more for seasoning
- 1 teaspoon ground black pepper plus more for seasoning
- 8 pork breakfast chops
- 1 cup all-purpose flour
- Cayenne pepper
- 1/2 cup canola oil
- 1 tablespoon butter
- Smashed new potatoes for serving
Instructions
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
Notes
For optimal results, ensure the pork chops are at room temperature before cooking for more even cooking. Do not overcrowd the pan; cook in batches to maintain a consistent high oil temperature and achieve a beautiful golden, crispy crust. Overcrowding leads to steaming instead of frying. The butter and oil combination provides richness and a higher smoke point, preventing the butter from burning too quickly while adding flavor. Always rest the cooked pork chops for a few minutes after removing them from the pan. This allows the juices to redistribute, ensuring a tender and moist chop. While the recipe mentions ‘no pink juices,’ using a meat thermometer to reach an internal temperature of 145°F (63°C) is the most reliable way to confirm doneness, followed by a 3-minute rest.
Cooking the bacon ahead of time and baking the potatoes in the bacon grease makes it tasty. While not light, its robust flavor is a perfect accompaniment to pair with any German main dish.
Simple German Pancakes: Fluffy Perfection
Simple German Pancakes are a breakfast revolution, with light and airy texture that is simply fantastic. Mix the ingredients, pour into a cast iron pan, and observe the pancake balloon up dramatically in the oven.
Easy German Pancakes Recipe – A Favorite in Germany recipes
This simple recipe yields tender and airy German pancakes, perfect for a quick breakfast or a delightful treat. Made with basic ingredients like flour, milk, eggs, and a touch of bubbly mineral water, these pancakes are quick to prepare and cook, offering a versatile base for various sweet or savory toppings.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Large Frying Pan or Skillet Non-stick recommended
- 1 Ladle
- 1 Spatula For flipping
Ingredients
Main
- 400 g flour
- 750 ml milk
- 1 dash salt
- 3 eggs
- 1 splash mineral water bubbly
- butter
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- In a separate bowl, lightly beat the eggs, then gradually whisk in the milk until combined.
- Pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms. Ensure there are no lumps.
- Gently stir in the splash of bubbly mineral water. Do not overmix after adding the mineral water to preserve its effervescence.
- Let the batter rest at room temperature for at least 15-30 minutes. This allows the flour to hydrate fully, resulting in a more tender pancake.
- Heat a large frying pan or skillet over medium heat. Add a small pat of butter, ensuring it melts and coats the pan surface.
- Pour a ladleful of batter into the hot pan, tilting the pan to spread the batter thinly and evenly across the bottom, similar to a crêpe.
- Cook for 2-3 minutes per side, or until the edges are golden brown and the surface begins to bubble.
- Carefully flip the pancake and cook for another 1-2 minutes until the second side is also golden and cooked through.
- Transfer the cooked pancake to a plate and repeat with the remaining batter, adding more butter to the pan as needed. Serve immediately.
Notes
For truly light and airy German pancakes, the mineral water is crucial – its carbonation creates tiny air pockets. Ensure your batter rests for at least 15-30 minutes; this allows the flour to fully hydrate, resulting in a more tender pancake. Maintain a consistent medium heat on your pan to achieve a beautiful golden-brown crust without burning. A small pat of butter per pancake adds rich flavor and helps achieve that perfect crisp edge. Serve immediately with traditional accompaniments like apple sauce, fruit compote, or a dusting of powdered sugar.
As soon as slightly cooled, it is bowl shaped and ideal to serve strawberries, maple syrup, or powdered sugar. This fast, show stopping breakfast will be sure to be delicious.
German Semolina Pudding: Grießbrei Comfort
Grießbrei is an old fashioned but comforting semolina pudding great as dessert or sweet snack. Prepared with milk, vanilla, sugar, and semolina, it’s simple to make and provides a creamy consistency.
Grießbrei (German Semolina Pudding)
This recipe guides you through preparing Grießbrei, a comforting German semolina pudding. Made with milk, semolina, sugar, and vanilla, it’s a quick and easy dish that results in a smooth, creamy dessert or a warm breakfast. It’s simple, satisfying, and can be customized with various toppings.
Equipment
- 1 Medium Saucepan
- 1 Whisk
- 1 Measuring Cups/Spoons
- 4 Serving bowls
Ingredients
Main
- 350 ml milk low-fat is fine
- 1 teaspoon vanilla extract
- 2 tablespoons sugar splenda is fine as well, can use more
- 40 g semolina I use whole spelt semolina
Instructions
- In a medium saucepan, combine the milk, vanilla extract, and sugar.
- Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer and the sugar is fully dissolved.
- Reduce the heat to low. While continuously whisking vigorously, slowly sprinkle in the semolina in a steady, thin stream to prevent lumps.
- Continue to whisk constantly for 1-2 minutes to ensure the semolina is fully incorporated and lump-free.
- Allow the mixture to gently simmer for 5-7 minutes, stirring frequently with the whisk or a wooden spoon, until the pudding thickens to a creamy, desired consistency.
- Once thickened, remove the saucepan from the heat.
- Pour the Grießbrei into individual serving bowls.
- Serve warm, optionally garnished with fresh berries, fruit compote, cinnamon sugar, or a dollop of fruit jam.
Notes
To achieve a perfectly smooth Grießbrei, always sprinkle the semolina slowly into the simmering milk while continuously whisking vigorously. This prevents lumps from forming. Pay attention to the heat; a gentle simmer is key to prevent scorching the milk at the bottom of the pan. The pudding will naturally thicken further as it cools, so err on the side of slightly less thick when hot. For enhanced flavor, a small pinch of salt can balance the sweetness, and freshly grated lemon zest can add a bright, aromatic lift to the classic vanilla. Serve immediately for the best warm, creamy texture.
Heat up for warm nights or cold as a cool snack. Sprinkle with cinnamon and sugar or berry jam for added taste. The multi purpose pudding is a sign of German home cooking.
German Potato Salad: A Sour Spin
German potato salad replaces heavy dressing with a lively oil and vinegar foundation, providing a sour, earthy taste. Sliced boiled potatoes add pungent vinegar dressing for great taste.
German Potato Salad
This recipe prepares a classic German Potato Salad, featuring tender new potatoes dressed in a warm, tangy vinaigrette made from crispy bacon, softened onions, chicken stock, and apple cider vinegar. Finished with fresh chives, it can be served warm or at room temperature, making it a versatile and flavorful side dish perfect for any meal.
Equipment
- 1 Medium Saucepan For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Straight-Sided Sauté Pan For cooking bacon, onions, and finishing the salad
- 1 Chef’s knife For cutting potatoes, bacon, onion, and chives
- 1 Cutting Board For preparing ingredients safely
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
1. Always start potatoes in cold, generously salted water for even cooking. This prevents the outsides from overcooking while the insides remain raw. New potatoes are ideal as they hold their shape well.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
This do everything side dish stands up to side by side with lighter fare such as fish or chicken. Its light taste profile sets it apart as a side dish, that potatoes do not have to be stodgy and dull.
Sauerkraut Soup: Hearty and Aromatic
Sauerkraut Soup is a hearty, aromatic soup ideal for a cold winter night. Smoked bacon, potatoes, quinoa, and white beans make up a satisfying, full meal of a soup with great texture contrasts.
Sauerkraut Soup with Sausage
This recipe creates a hearty and flavorful Sauerkraut Soup with Sausage, a comforting Central European-inspired dish. It features caramelized smoked sausage, tender vegetables, potatoes, and tangy sauerkraut simmered in a rich chicken broth, perfect for a cold day.
Equipment
- 1 Large Soup Pot At least 6-quart capacity
- 1 Chef’s knife For dicing and chopping ingredients
- 1 Cutting Board
- 1 Strainer For draining and rinsing sauerkraut
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 1 pound smoked sausage such as kielbasa, diced
- 1 large onion finely chopped
- 1 rib celery finely chopped
- 1 tablespoon minced garlic
- 1 cup hard cider
- 1 32-ounce jar sauerkraut, drained and rinsed briefly
- 8 cups canned low-sodium chicken broth
- 1 cup peeled and cubed potatoes
- 3 sprigs fresh thyme
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.
Notes
1. Achieving a deep caramelization on the sausage is crucial; this builds the foundational savory notes of the soup. Don’t rush this step.
2. The hard cider serves two purposes: deglazing the pot to incorporate all the flavorful fond, and adding a subtle fruity acidity that complements the sauerkraut without overpowering it. Ensure it reduces almost completely to concentrate its essence.
3. Briefly rinsing the sauerkraut helps to mellow its intense acidity, allowing other flavors to shine through while still retaining its characteristic tang. Adjust based on your preference for tartness.
4. The long simmering time is essential for the potatoes and sauerkraut to become very tender and for the flavors to meld beautifully. Taste and adjust seasoning at the end, as the sauerkraut and broth already contribute salt.
2. The hard cider serves two purposes: deglazing the pot to incorporate all the flavorful fond, and adding a subtle fruity acidity that complements the sauerkraut without overpowering it. Ensure it reduces almost completely to concentrate its essence.
3. Briefly rinsing the sauerkraut helps to mellow its intense acidity, allowing other flavors to shine through while still retaining its characteristic tang. Adjust based on your preference for tartness.
4. The long simmering time is essential for the potatoes and sauerkraut to become very tender and for the flavors to meld beautifully. Taste and adjust seasoning at the end, as the sauerkraut and broth already contribute salt.
The tang of the sauerkraut balances the richness of the bacon and earthiness of the vegetables. Serve with bread to savor every last morsel of this soul sustaining German classic.
German Muesli: A Healthy Beginning
German Muesli is a healthy, refreshing breakfast. Mix rolled oats, nuts, and dried fruit such as cranberries or blueberries for a tasty, adjustable base.
German Oatmeal (Bircher Muesli)
This recipe for German Oatmeal, or Bircher Muesli, offers a wholesome, no-cook breakfast. Old-fashioned oats are soaked overnight with water and yogurt, then combined with fresh grated apple and pear, sliced banana, and crunchy chopped hazelnuts. It’s a customizable, fiber-rich, and satisfying meal, perfect for a healthy start to your day. Garnish with optional honey for extra sweetness.
Equipment
- 1 Large Mixing Bowl
- 1 Box Grater
- 1 Chef’s knife
- 1 Cutting Board
- 2 Airtight Containers or Serving Bowls For chilling and serving
Ingredients
Main
- â…” cups Old Fashioned Oatmeal
- â…“ cups Water
- 1 whole Apple
- 1 whole Pear
- 1 whole Banana
- â…” cups Plain Yogurt – Fat Free
- ½ cups Hazelnuts Chopped
- 1 Tablespoon Honey For Topping Optional
Instructions
- In a large mixing bowl, combine the old-fashioned oatmeal and water. Stir well to ensure all oats are submerged.
- Cover the bowl and refrigerate overnight, or for at least 8 hours, allowing the oats to soften completely.
- The next morning, grate the whole apple and pear (unpeeled, or peeled if preferred) directly into the bowl with the soaked oats.
- Slice the banana into small rounds or dice it, then add to the bowl.
- Add the plain fat-free yogurt to the mixture.
- Stir all ingredients thoroughly until well combined and the mixture is creamy and thick.
- Chop the hazelnuts coarsely and stir most of them into the muesli, reserving some for garnish.
- Taste the muesli and adjust sweetness if desired, adding more honey if preferred.
- Divide the Bircher Muesli evenly into two serving bowls.
- Garnish each serving with the reserved chopped hazelnuts and drizzle with honey, if using, before serving chilled.
Notes
For optimal texture, ensure oats soak overnight, allowing them to soften and become creamy without cooking. Grating the apple and pear integrates them seamlessly, releasing their natural sweetness and moisture into the muesli. Toasting the hazelnuts lightly before chopping enhances their nutty aroma and flavor significantly. Consider adding a pinch of cinnamon or a dash of vanilla extract for added depth. While fat-free yogurt is specified, full-fat Greek yogurt will yield a richer, thicker consistency. This dish is highly adaptable; feel free to experiment with seasonal fruits, seeds (chia, flax), or different nuts. Adjust honey to taste or omit if fruit sweetness is sufficient. Serve chilled for a refreshing, nutritious breakfast.
Sprinkle a pinch of cinnamon and blend with yogurt or milk and allow to rest overnight for a silky texture. This easy, comforting meal transports German heritage to your breakfast table.
German Mulled Wine: Festive Glühwein
Glühwein, or “glowing wine,” is a celebratory mulled wine that warms your home and your senses. Red wine, citrus juices, cinnamon sticks, and cloves come together in a hot, full bodied taste.
gluhwein German mulled wine
This recipe guides you through making traditional German Glühwein, a warming mulled wine infused with aromatic spices like cinnamon, star anise, and cloves, brightened with orange zest and juice. It’s gently simmered to perfection, offering a comforting and flavorful beverage ideal for cold evenings or festive gatherings.
Equipment
- 1 Saucepan (medium)
- 1 Measuring Cups and Spoons
- 1 Fine-Mesh Strainer
- 1 Vegetable Peeler or Paring Knife For orange rind
- 1 Ladle
Ingredients
Main
- 1 cup red wine 240ml approx 1/3 bottle
- 1 cinnamon stick
- 1 star anise
- 5 cloves
- 3 pieces orange rind
- 1 tbsp sugar plus a little more to taste as needed
- 2 tbsp orange juice
- 2 tbsp water
Instructions
- Carefully peel three strips of orange rind, avoiding the bitter white pith.
- In a medium saucepan, combine the red wine, orange juice, and water.
- Add the cinnamon stick, star anise, cloves, and orange rind to the saucepan.
- Stir in the initial tablespoon of sugar.
- Place the saucepan over low to medium-low heat.
- Gently heat the mixture, ensuring it does not come to a boil; maintain a gentle simmer just below boiling point.
- Allow the mixture to simmer for at least 15-20 minutes, allowing the flavors to infuse thoroughly.
- Taste the Glühwein and add more sugar if desired, stirring until dissolved.
- Carefully strain the mulled wine through a fine-mesh strainer into a serving carafe or individual mugs to remove all the spices and rind.
- Serve warm, optionally garnished with a fresh orange slice or a cinnamon stick.
Notes
1. The golden rule for Glühwein is to never boil the wine. Boiling will cause the alcohol to evaporate rapidly and can scorch the spices, leading to a bitter taste. Maintain a gentle simmer, just below boiling point, to allow the flavors to meld beautifully. 2. Use a dry red wine that you enjoy drinking on its own. While it doesn’t need to be expensive, a palatable base wine makes a significant difference. 3. Taste and adjust sweetness. Different wines have varying levels of residual sugar, and personal preference for sweetness varies. Start with the suggested amount and add more sugar gradually until it suits your palate. 4. For an extra aromatic punch, you can lightly toast the whole spices (cinnamon, star anise, cloves) in a dry pan for 30 seconds before adding them to the wine. 5. Consider adding a splash of brandy or rum at the very end for an extra kick, but only after removing it from the heat.
Steep and simmer long for rich, full flavor, and serve hot with orange wedges. Ideal for the holiday season or cold winter evenings, this drink captures German festivity.
German Schnitzel: Crispy Comfort
German Schnitzel is a speedy, comforting meal made in less than 30 minutes. Thinly pounded pork cutlets are breaded in flour, egg, and breadcrumbs and fried to goal To achieve that deep, complex flavor that Glühwein is famous for, the concoction is first gently simmered and then left to steep. This allows all the spices and citrus to infuse fully into the wine, creating a wonderfully flavorful mulled wine that warms you from your fingertips to your toes. Serve it warm, garnished with orange slices, and prepare for your guests to thank you profusely. While it’s perfect for special occasions, there’s no need to wait; you can whip up a batch anytime you desire a taste of festive German tradition.den brown, crunchy perfection.
German Potato Salad
This classic German potato salad features tender white new potatoes tossed with crispy bacon lardons, sweet caramelized onions, and a tangy dressing made from chicken stock and apple cider vinegar. Finished with fresh chives, it’s a hearty and flavorful side dish that can be enjoyed warm or at room temperature, perfect for complementing various meals.
Equipment
- 1 Medium Saucepan
- 1 Large Straight-Sided Sauté Pan
- 1 Colander
- 1 Sharp Chef’s Knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
Achieving the perfect potato texture is crucial; boil until fork-tender but still holding their shape, as overcooked potatoes will become mushy. Cooking the potatoes while warm is essential for them to properly absorb the flavorful dressing. Ensure your bacon is rendered until crisp, as this fat forms the foundation of the dressing. Don’t rush the onions; cook them until deeply caramelized and sweet to add depth. Taste and adjust the seasoning meticulously after the liquid has absorbed, as the saltiness from the bacon and stock will vary. This salad is versatile and delicious served warm or at room temperature, making it excellent for make-ahead preparations. For an extra touch, consider a splash of high-quality olive oil at the end for a richer mouthfeel.
Moist and flavorful, this timeless system: classic is the ultimate example. Crispy and tender, it’s a weeknight winner with a lemon wedge or German side dish.
German Cheese Spread: Obatzda Delight
Obatzda, a strong German cheese spread, blends camembert, romadur or brie, butter, onions, and spices such as Hungarian paprika for an rich, full flavored dip.
Obatzda Für Den Biergarten German Cheese Spread
Obatzda is a traditional Bavarian cheese spread, perfect for a beer garden or light meal. It combines ripe soft cheeses with softened butter, finely minced onion, paprika, and caraway. Simple to prepare, it requires chilling to allow the flavors to fully meld, resulting in a rich, tangy, and subtly spiced spread best served with hearty bread or pretzels.
Equipment
- 1 Mixing Bowl Large enough for mashing and mixing ingredients.
- 1 Fork or Potato Masher For thoroughly mashing the cheeses and butter.
- 1 Chef’s knife For finely mincing the onion and dicing cheeses.
- 1 Cutting Board For preparing cheeses and mincing onion.
- 1 Measuring Spoons and Cups For accurate ingredient measurements.
Ingredients
Main
- 4 ounces cheese ripe Romadur 60% [Belgian soft cheese] or Brie
- 4 ounces cheese ripe Camembert [French soft cheese]
- 4 ounces butter softened
- 1/2 cup onion finely minced, not chopped
- 1 tablespoon paprika sweet Hungarian
- 1 teaspoon paprika hot or spicy Hungarian, or to taste
- 1/2 teaspoon caraway ground
- 1/4 teaspoon salt or to taste
- Freshly ground black pepper to taste
- Fresh heavy cream to achieve desired consistency
Instructions
- Ensure cheeses (Romadur/Brie and Camembert) and butter are at room temperature and very soft for easy mashing.
- If using Brie or Camembert, remove any thick or waxy rind that might hinder a smooth texture, then dice the cheeses into small pieces.
- Finely mince the onion, aiming for an almost paste-like consistency, to ensure it integrates seamlessly without large chunks.
- In a large mixing bowl, combine the diced cheeses, softened butter, finely minced onion, sweet Hungarian paprika, hot paprika, ground caraway, salt, and freshly ground black pepper.
- Using a fork or a potato masher, thoroughly mash and combine all ingredients until a relatively smooth mixture is achieved.
- Gradually add fresh heavy cream, a tablespoon at a time, continuing to mix until the spread reaches your desired creamy, spreadable consistency.
- Taste the Obatzda and adjust seasoning with additional salt, pepper, or hot paprika if desired.
- Transfer the prepared cheese spread to a serving dish or airtight container.
- Cover the dish and refrigerate for at least 3 hours, or ideally overnight, to allow the flavors to meld and deepen.
- Before serving, let the Obatzda sit at cool room temperature for about 15-20 minutes to soften slightly for optimal texture and flavor. Serve with rye bread, pretzels, or radishes.
Notes
The ripeness of the cheeses (Romadur/Brie and Camembert) is paramount; ensure they are fully ripe and soft to allow for easy mashing and optimal flavor development. Using truly softened butter will prevent lumps and facilitate a smooth, homogenous spread. Mince the onion extremely fine – almost a paste – as larger pieces can be overpowering in texture and taste. Adjust the hot paprika and salt to your preference. The addition of fresh heavy cream is key for achieving the perfect spreadable consistency; add it gradually. Allow ample chilling time (at least 3 hours, ideally overnight) for the flavors to meld and deepen, which is crucial for authentic Obatzda. Serve at cool room temperature for best flavor and texture.
Serve chunk or smooth with pretzels, bread, or crackers. This party favorite spread is ideal for snack platters or charcuterie boards, providing an authentic German taste.
Pickled Beets: Sweet and Sour Delight
Pickled beets harmonize the sweetness and acidity of flavors, creating a lively salad topping, side dish, or snack. Sliced boiled beets are pickled in a sour brine composed of vinegar with added sugar, cinnamon, cloves, and allspice.
Pickled Beets
This recipe guides you through creating vibrant pickled beets with thinly sliced red onion, infused in a tangy tarragon wine vinegar brine. It’s a simple yet flavorful way to preserve beets, yielding a versatile condiment or side dish that develops its best flavor after a few days of refrigeration.
Equipment
- 1 Small Pot For preparing the pickling brine
- 1 Cutting Board
- 1 Sharp Chef’s Knife For precise, thin slicing of beets and onion
- 2 1-Quart Jars Clean and sterilized, for pickling and storage
- 1 Measuring Cups and Spoons Set For accurate brine ingredient measurements
Ingredients
Main
- Roasted Beets recipe follows
- 1 large red onion frenched
- 1 cup tarragon wine vinegar
- 1 1/2 teaspoons Kosher salt
- 1/2 cup sugar
- 1 cup water
- 6 medium beets cleaned with 1-inch stem remaining
- 2 large shallots peeled
- 2 sprigs rosemary
- 2 teaspoons olive oil
Instructions
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
Notes
The success of these pickled beets hinges on the quality of your roasted beets—ensure they are tender but not mushy. Uniformly thin slicing of both beets and red onion is crucial for consistent texture and optimal flavor absorption. The tarragon wine vinegar offers a distinct, aromatic profile; while other vinegars can be substituted, they will significantly alter the final taste. For a vibrant, crisp pickle, allow the jars to cool completely at room temperature before refrigerating. Patience is key; the 3 to 7 days of refrigeration are vital for the flavors to meld and for the beets to properly pickle. These make a fantastic side dish, a bright addition to salads, or a tangy component for charcuterie boards.
These beets are ideal for canning because they are delicious for a year, providing you with a healthy, flavorful snack whenever you desire it.
A German Celebratory Feast
From decadent Quark to celebratory Glühwein, these recipes welcome you to Germany’s kitchen. Every single recipe, a hearty main dish or colorful side dish, is infused with tradition and delight. Gather ingredients, fire up the stove, and let these authentic German recipes heat your home with comfort and flavor. Guten Appetit!
