What are some traditional Berlin dishes
: 16 typical Berlin dishes: That's how hearty Berlin cuisine is
It's Lent - and even in the notoriously godless Berlin, some people stick to it. Advertisements advertise fasting weeks of all kinds and prophesy the cleansing effect of doing without. Fasting is fashion. But is it also useful and good?
Probably in moderation. Hildegard von Bingen wrote: “A person who suppresses his body by fasting too much becomes weary; such disaffection is associated with more mistakes than if he had given his body the right nourishment. ”The“ right nourishment ”- that is a broad field. Berlin cuisine, at least the traditional one, is not exactly fine.
It is rather simple, hearty in taste and oriented towards satiety. Pig and goose and eel and carp, cabbage, peas and potatoes are typical. And in addition Molle and Korn. Fasting would be good for anyone who has enjoyed a year. He can look at our table from time to time and look forward to the next knuckle of pork.
Knuckle of pork
Cured and boiled pork knuckle with sauerkraut and pea puree
First mentioned in 1680. At the beginning of the 19th century, the Berlin brewer Josty is said to have added herbs to beer, primarily woodruff. Later, raspberry or woodruff syrup was added.
Fish dish made from boiled eel with Spreewald sauce, a light herb sauce with dill - hence the name "green". There is also parsley potatoes and cucumber salad.
It is unclear who first offered the doner kebab with vegetables and various sauces, it was in the early 1970s and probably in Berlin. Roasting meat vertically on a spit and serving it in flatbread has a long tradition in Turkey.
Also known as Berliner, Krapfen, Krappel or Faschingskrapfen for newcomers.
The dessert made from egg, sugar, gelatine and raspberry juice is older than the piece of music of the same name that Paul Lincke wrote in 1904; the recipe appeared in a cookbook as early as 1897.
Berlin term for minced pork. The name is said to have been used for the first time in the Berlin Gasthof Martin in 1903. Is seasoned and spread with onions on bread or roll. With sour cucumber.
Comes from the French "boulette" for "globules" and is assigned to the arrival of the Huguenots, but that is probably a mistake. In fact, the term is said to have emerged only during the occupation of Berlin by Napoleon's troops between 1806 and 1813.
Chopped salted herring or anchovies are mixed in with the meat loaf made from minced meat from veal, beef and / or pork from Königsberg. "I sit there un 'eat Klops ..." begins one of Berlin's oldest poems.
The bite and name should come from the Berlin des Biedermeier. Berliners associated the appearance of the herring roll with the dog breed Pug.
Hard-boiled eggs pickled in brine. The saline solution preserves the eggs. Sole eggs were part of the standard offer at the bar in pubs.
Bratwurst or scalded sausage, deep-fried or fried with a sauce based on ketchup and curry powder. Created in summer 1949 by restaurateur Herta Heuwer in Charlottenburg. They have been available in East Berlin at Konnopke's Imbiss on Schönhauser Allee since the 1960s.
Spoon peas with bacon
A particularly rich, thick version of the pea soup from the Berlin kitchen. When the soup is ready, it should be so thick that there is a spoon in it.
Potato soup with sausage
The sausage and its name are said to have originated in Berlin in 1889. The innkeeper Robert Scholz had offered boiled sausages from the Jewish butcher Benjamin Löwenthal, which consisted of veal and beef sausage. There was also the Tempelhofer Bock beer.
Kassler with sauerkraut and mashed potatoes
Allegedly Kasseler (Kassler) is the invention of a Berlin master butcher Cassel in the 19th century.
Veal liver with apples and onions
Offal were part of the Berlin kitchen, they are cheap and full of minerals. Lately, liver in the Berlin style (from the calf) is experiencing a renaissance.
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