Recipes in German contain the following abbreviations:

EL = Esslöffel- a tablespoon
TL = Teelöffel- tea spoon
g = Gramm- gram
mg = Milligramm- milligram
l = Liter- liter
ml = Milliliter- milliliter
Msp. = Messerspitze- tip of a knife
TK- = Tiefkühl- - frozen
kcal = Kilokalorien - kilocalories
E = Eiweiß- protein
F = Fett- fat
KH = Kohlenhydrate- carbohydrates

You can eat:

kochen- cook

braten - fry

anbraten- fry

dampfen- soar

garen- boil, cook

schmoren- stew

backen- bake

überbacken- bake

köcheln lassen- cook over low heat

grillen- grill

frittieren- deep-fry

pochieren - cook without boiling

In preparation:

schneiden- cut

dazugeben- add

schlagen- beat

reiben- grate

zerstoßen- crush

sieben- sift

stampfen - purée

klopfen- beat off

ausrollen- roll out

streuen- to sprinkle

abschmecken- sample

schälen- clean

aufgehen- climb (about the test)

ausrollen- roll out

ziehen lassen- leave to brew

verrühren = mischen- interfere

abtropfen- drain

hacken- chop

wenden- turn over (pancake, for example)

And notice the following verbs:

salzen- salt

versalzen - oversalt

pfeffern - pepper

verpfeffern- turn over

zuckern - to sweeten

übersüßen - overwrite

But you will find a list of dishes in German: soups, cold snacks, main courses, pastries !!!

Recipes in German

Frankfurter Rippchen mit Sauerkraut - Frankfurt rack of pork ribs with sauerkraut

Zutaten- Ingredients:

4 Rippchen (Schweinekoteletts)- 4 pork ribs
600 g Sauerkraut- 600 grams of sauerkraut
1kg mehligkochende Kartoffeln- 1 kg of potatoes, which boil quickly
1 Zwiebel- 1 onion
1 Bund Suppengemüse- 1 bunch of soup vegetables (sold in Germany in packaging: carrots, celery ...)
250 ml Apfelwein- 250 ml apple wine (cider)
1 Lorbeerblatt- 1 bay leaf
4 Gewürznelken- 4 spicy cloves
6 Wacholderbeeren- 6 juniper berries
250 ml Milch- 250 grams of milk
1 EL Butter- 1 tablespoon oil
Salz, Pfeffer, Zucker- salt, pepper, sugar

1. Das Suppengemüse putzen und zehn Minuten mit einer ganzen Zwiebel, dem Lorbeerblatt und den Gewürznelken kochen.- Wash the vegetables for the soup and cook for 10 minutes with a whole onion, bay leaf and cloves.

2. Die Rippchen dazugeben und fünf Minuten kochen lassen. Anschließend weitere 15 Minuten auf kleiner Flamme in der Brühe lassen. Je länger man das Rippenstück in der Brühe ziehen lässt, desto saftiger wird es... - Add ribs and cook for 5 minutes. Leave them in the broth for the next 15 minutes and simmer. The longer the ribs remain in the broth, the juicier they will be.

3. Kartoffeln schälen und in kleine Stücke schneiden. In einem großen Topf mit Salzwasser 20 Minuten weich garen. - Peel potatoes and cut into small pieces. Simmer in a large saucepan in salted water for 20 minutes.

4. Das Sauerkraut abwaschen und gut abtropfen lassen. In einen großen Topf geben und den Apfelwein darüber gießen. Die Wacholderbeeren dazugeben und mit Salz und Zucker abschmecken. Aufkochen lassen und anschließend bei kleiner Hitze weich garen.- Rinse the sauerkraut and drain with water. Place in a large saucepan and cover with apple wine. Add juniper berries, salt and sugar. Let it boil and then simmer until soft.

5.Die Kartoffeln stampfen. Die Milch erhitzen und das Püree mit der Butter unterrühren. Nach Geschmack salzen und warmhalten.- Mash potatoes in mashed potatoes. Heat the milk, add to the puree and mix with the butter.

6. Die Rippchen auf das Sauerkraut legen und bedeckt ziehen lassen. Nach etwa 20-30 Minuten mit dem Sauerkraut und den Kartofelbrei anrichten.- Put the ribs on the sauerkraut and leave to brew under the lid. Serve after about 20-30 minutes with sauerkraut and mashed potatoes.

Reissalat - Rice Salad

Zutaten- Ingredients:

150 g Reis - 150 grams of rice
300 ml Gemüsebrühe- 300 ml vegetable broth
1 Rote Paprika- 1 red paprika
2 Tomaten- 2 tomatoes
1 Gurke- 1 cucumber
1 Bund Schnittlauch- 1 bunch of green onions
1 EL Ketchup- 1 tbsp. ketchup
1/2 Zitrone- half a lemon
2 EL Olivenöl- 2 tbsp.
Meersalz, Pfeffer – sea ​​salt, pepper

1. Den Reis in Gemüsebrühe aufkochen und zugedeckt ca. 15 Minuten garen. Beiseite stellen und abkühlen lassen.- Let the rice boil and cook, covered, for 15 minutes. Set aside and let cool.

2. Das Gemüse waschen, putzen und klein schneiden. Den Schnittlauch in feine Röllchen schneiden.- Wash, peel and cut the vegetables into small pieces. Green onions cut into rings.

3. In einer Schüssel Ketchup, Zitronensaft, Öl, Salz und Pfeffer zu eit Dressing verrühren... - Mix the ketchup, lemon juice, oil, salt, pepper in a bowl to make a salad dressing.

4. Gemüse, Schnittlauch röllchen und Reis dazugeben. Alles gut vermischen und ca 1 Stunde durchziehen lassen.- Add (to the dressing) vegetables, onions and rice. Mix everything well and let stand for one hour.

Bon Appetit! Read recipes in German and please your loved ones with new dishes, while improving your language skills !!!

At the mention of German cuisine, images of fried sausage pop up in everyone's mind, stewed cabbage and a beer glass filled to the brim. Indeed, the diet of many Germans consists of fatty fried pork and a frothy drink. But the lesser-known German cuisine can plunge the gastronomic tourist into a taste shock and radically change the idea of ​​a punctual nation. Germany's culinary history reflects its rural roots and geographic characteristics.

History and traditions

Certain regions of the country have their own culinary traditions, depending on the availability of ingredients and the lifestyle of the population. Neighboring territories - France, Switzerland, Belgium - had a significant impact on the formation of German cuisine and national dishes. It is popular here to assign geographic names to foods, such as Black Forest cake, Westphalian ham, Nuremberg gingerbread, etc.

The traditional German day begins with a breakfast of lush wheat buns with sausage or ham, the permanent companion of such a sandwich is boiled eggs... If you replace the sausage with jam or jam, you get great dessert... No indigenous lunch is complete without soup and a main course of meat. Dinner consists of cold dishes and cheese snacks.

German dishes are most often a combination of meat (pork, beef, lamb, poultry) and vegetables. Sandwiches with butter, cheese, sausage, fish, etc. are popular.

National German products

67% of the territory of Germany is involved in the agricultural sector, the main agricultural crops are potatoes, beets, oats and rye. White asparagus, cabbage, radishes, cucumbers and mushrooms are common. Farmers breed pigs, cows, birds.

The adjoining northern regions to the North and Baltic Seas popularized the fish and seafood dish. Eel soup - Hamburg's signature dish is literally saturated with the aroma of the north, which is harmoniously combined with fresh vegetables, dried fruits and spices.

Below is a list of popular German dishes with names. Original recipes high-calorie delicacies will allow you to feel all the versatility of their taste.

Schnitzel

Translated from German "schnitzel" means "thin layer".

The optimum thickness of a broken piece of meat is 5 millimeters.

The most expensive schnitzel can be ordered in one of the fashionable restaurants in Dusseldorf, here it is decorated with gold shavings.

The recipe for German cuisine with a photo includes the following ingredients:

1. Pork chop - 500 grams.
2. Olive oil - 300 grams.
3. Butter - 150 grams.
4. Onions - 2-3 pieces of medium size.
5. Mineral water with gas - 2 glasses.
6. Milk 2.5% fat - 100 milliliters.
7. Baton - 1/3 part.
8. Flour / s - 80 grams.
9. Salt pepper.

Schnitzel recipe

Cut the pork loin into pieces, no more than 1 centimeter thick.

Cover the wooden chopping board cling film, beat off each piece of meat on both sides.

Pour soda water into a large bowl, add onion, cut into half rings, salt and pepper. Stir the marinade, immerse the pork in it. Cover with foil, leave in a cool place for half an hour.

For cooking green garlic sauce chop the herbs and garlic with an immersion blender to a pasty state, slowly add butter, warmed to room temperature.

Remove the meat from the marinade, pat dry with a paper towel, grease liberally green sauce... Fold in half widthwise. Send for 10-15 minutes in the refrigerator for the convenience of breading.

Prepare three dishes, pour flour into one, beat eggs with milk in the other until smooth. Cut the loaf into pieces, dry for 5-7 minutes in the oven, grate on a fine grater. Place the resulting powder on the third dish.

Preheat a frying pan, pour in oil, each schnitzel is alternately dipped in flour, a mixture of eggs with milk and crackers. Fry on both sides for 2-3 minutes. Place on a paper towel to loosen excess oil.

Recipes for German meat dishes suggest serving with a side dish of potatoes, green beans salad and greens.

Eintopf Pihelstein

The name Eintopf translates to "one pot". Several types of meat, various vegetables, mushrooms and even fish coexist in it harmoniously. The origin of the second word "Pichelstein" - derived from the Büchelstein mountain, was given to the unpretentious soup by Augusta Winkler, known in narrow circles for her culinary skills.

From the very first seconds, a photo of a recipe for a German dish makes you want to take a bigger spoon and feel its rich taste. Hearty, rich, thick soup will be a worthy substitute for a three-course meal. It was he who was prepared on Sundays for their hardworking husbands.

Main components:

• Cold cuts - 750 grams total weight (lamb, beef, pork, poultry fillets).
• Leeks - 2 stalks.
• Carrots - 200 grams.
• Potatoes - 300 grams.
• Beans, peas, lentils - your choice - 1 glass.
• Vegetable oil - 50 grams.
• Salt, spices, herbs.

Cooking steps

Stage 1. Rinse the meat, remove the skin, veins, etc. Cut into cubes 3-4 centimeters. Pour some sunflower oil and a glass of cold water into a saucepan with a thick bottom.

Stage number 2. When the container is well heated, lower the meat, seasonings. Simmer for 20 minutes, stirring occasionally and adding water (so that the pieces do not burn).

Stage number 3. Soak the legumes in water, boil until half cooked. Replacement of dry beans with green beans is allowed. Chop the green pods coarsely and add to the soup 5 minutes before turning off the heat.

Stage 4. Rinse the vegetables, peel and stalk, cut into larger cubes.

Stage number 5. Add legumes, salt to the meat, pour hot water so that all ingredients are covered.

Stage 6. After 10-15 minutes add vegetables.

Stage 7. Simmer for 35-50 minutes. Turn off the heat, mix thoroughly, let it brew for half an hour. Add chopped herbs.

Due to the availability of ingredients, nutritional value and calorie content, the German national dish has every chance to fit into the diet of our compatriots.

Bavarian Wollwurst sausages

The name of the dish literally translates as "woolen sausage". Indeed, the recipe for its preparation is closely related to wool, more precisely, to felt. The secret to an amazing combination tender meat and the fleece will be unveiled on.

V different regions countries prepare it in different ways, for example, other types of meat and spices are used. Today's German recipe is typically Bavarian. An indispensable common feature of Wollwurst is the absence of a casing, due to which this particular type of sausage from the whole abundance of recipes is most easily reproduced at home.

Main Ingredients:

1. Pork pulp - 400 grams.
2. Pork skin - 80 grams.
3. Veal - ½ kilogram.
4. Onions - 150 grams.
5. Grain mustard - 2 teaspoons
6. Coriander - 1 teaspoon
7. Lemon zest - 5 grams.
8. Salt - 2 teaspoons.
9. Pepper mixture - 1 tablespoon.
10. Nutmeg - 1 teaspoon
11. Crushed ice - 150 grams.

How to cook sausages at home

To german dish in the photo pleased with the inimitable taste, it is important to take into account several conditions. There should be essentially more veal in minced meat than pork. High-grade muscle meat is a priority. The maximum allowable amount of fat, skin and ligaments is 10%.

An important component of the technology is crushed ice mass. Its number in minced meat- within 20%. It is unacceptable to use parsley, this is a characteristic feature and difference of "felt" sausages from other varieties.

Wash the meat, cut into pieces of 3-4 centimeters, send for 1 hour in a meat grinder.

Boil the pork skin for 40-45 minutes, cool, cut into cubes. Chop the onion into large pieces.

Grind dry spices in a coffee grinder or food processor with a special attachment. In "felt" sausages, large inclusions should not be, this is the signature style of the dish. Grind the ice to a crumb state.

Combine all ingredients in a large container, add 1 teaspoon of seasoning.

Prepare a meat grinder, grind the ingredients until finely dispersed homogeneous minced meat. To achieve this result, it is enough to pass the meat through a coarse grill and twice through the finest one.

To form sausages, you can use a special meat grinder attachment, a seating pastry bag or a dense plastic bag with a cut corner. Optimal dimensions of workpieces: length - 15 centimeters, thickness - 3 centimeters.

The German dish has a characteristic shape - not round, cylindrical, but flattened oval. The tear point should be visible at the tips.

Lower raw sausages in a pot of water 50-55 degrees. A culinary thermometer can help housewives; in its absence, the appropriate water temperature can be determined by immersing a hand in it - it should be tolerantly hot. Cook for 10-15 minutes.

Prepare a bowl with cold water, gently take out the sausages, dip, leave to cool completely.

Felt sausages are almost ready. Now they resemble balls of matted wool. You can find these semi-finished products in butchers' shops throughout Germany. They should be consumed as soon as possible - the shelf life is 1 day. It is forbidden to put a delicacy in the freezer - the structure collapses.

There are 2 ways to consume German food: cooking and frying. In the first case, water, or better rich broth heat to a temperature of 80 degrees (do not bring to a boil), dip the workpieces, cook for up to 15 minutes. In the second, before frying, soak the sausages in milk for half an hour, fry over medium heat until brown.

The best side dish for a felt dish is potato salad.

Black forest cherry cake

"Black Forest" in translation from German - a mountain range in the lands of Baden-Württemberg (southwest) is known not only for the production of watches, but is also considered the homeland delicious pie with cherries and cream. The dish of German cuisine (it is shown in the photo) appeared in Germany in the 30-40s of the last century and does not lose its popularity today. The history of the origin of the pie is not known for certain, and there is no strict recipe. Below is one of the available options for creating a sweet delicacy.

Main Ingredients:

1. Wheat flour, premium grade - 300 grams.
2. Sugar - 300 grams.
3. Chicken egg - 5 pieces.
4. Butter - 250 grams.
5. Cocoa - 50 grams.
6. Baking powder for dough - 1 teaspoon.
7. Cream - 600 grams.
8. Cherries (can be fresh, can be canned in own juice, sugar, alcohol) - 750 grams.
9. Dark chocolate - 75 grams.
10. Vanillin - 1 rounded teaspoon.
11. Cherry liqueur Kirschwasser - 150 grams.

Cooking process

Prepare a food processor, pour 200 grams of sugar and eggs into a bowl. Beat on a low speed until smooth and fluffy. Remove the oil from the refrigerator a couple of hours before cooking to soften. Add to the bowl along with the cocoa. Beat. Transfer to a large bowl.

Sift the flour several times, add baking powder. Introduce into the whipped mass gradually, knead by folding.

Line a baking dish with parchment paper. Lay out the dough, smooth the edges with a spatula. Preheat the oven to 180 degrees, send the future biscuit for 20-25 minutes. Willingness to check with a toothpick.

Divide the cooled cake into 3 equal layers, to help the housewives with a sharp knife or culinary thread.

Put the first cake on the dish, soak in cherry vodka (cherry wine mixed with vodka in a ratio of 3: 1).

To make a cream for a sweet German dish, mix the cream with the remaining 100 grams of sugar and vanilla. If the mass does not thicken well, you can add 50-100 grams of sour cream.

Grease the crust with cream, lay out the cherries (remove the seeds from the fresh one). Cover with a layer of cream. Cover with the second cake and repeat all the steps: impregnation, cream, cherry, cream. With the third cake, do the same, sprinkle the top of the second layer of cream with plenty of grated dark chocolate. Send it to the refrigerator for high-quality soaking for 4-6 hours.

Swabian potato salad

This light cold dish goes well with meat, sausages and fish dishes. Salad cooked by German recipe, can be a full lunch or dinner. This is a great snack! And if you boil the potatoes in advance, then its creation will take a few minutes.

The main components of a traditionally German dish:

• Potatoes - 2 pieces.
• Onions - 1 smaller piece.
• American or French mustard - ½ teaspoon.
• Broth cube (beef or pork) - 1/3 pieces.
• Boiled water - 100 grams.
• Apple cider vinegar - 1 teaspoon
• Sunflower oil - 3 tablespoons.
• Salt pepper.

In German national dishes, special low-starchy potato varieties are used. Boil the ingredient in a uniform, rinse the peel thoroughly. Boil water in a saucepan, lower the root crop. It is important to ensure that it is not overcooked. In the case of salad, potatoes are better undercooked than overcooked.

Cool the boiled product at room temperature and put in the refrigerator for a day.

Remove the peel. While in the refrigerator, the potatoes are firm enough to be cut into thin slices. Peel the onion and chop finely.

Add bouillon cube and mustard to a cup, mix, pour in ½ cup boiling water. Add the onion to the resulting liquid mixture. Salt and pepper the potatoes, add vinegar. Pour the onion broth. To stir thoroughly.

Any liquid collecting around the edges of the dish does not need to be rinsed off. Swabian salad is a juicy spicy German dish. Over time, the excess sauce will absorb the root vegetable.

Add vegetable oil. Mix gently.

The salad can be eaten warm or cold. If the dish has already cooled down, you can add hot broth.

Knedley

German dumplings are a hybrid of dumplings and zraz. Flour dough is harmoniously combined here, delicious filling and gentle sour cream sauce... Such a dish will become a hearty snack, and it will be a pleasure to cook it!

Components of the composition:

1. Potatoes - 800 grams.
2. Wheat flour - 150 grams.
3. Chicken egg - 2 pieces.
4. Fresh champignons - 300 grams.
5. Garlic - 5-6 larger cloves.
6. Sour cream - 180 grams.
7. Milk - 150 grams.
8. Leeks - 3-4 stalks.
9. Carrots - 2 smaller pieces.

Dough. Peel the tubers, rinse under running water, cut into pieces, cook in salted water until tender. Drain the water, heat the potatoes, add 1 egg, flour. Stir until smooth.

Heat oil in a frying pan, crush the garlic with the wide side of a knife, remove the peel, chop finely. Cut the washed champignons into neat slices. Put mushrooms and garlic in a pan.

Sauce. Grate carrots, lightly fry on vegetable oil... Add chopped leeks and 2 garlic cloves. When the vegetables are ready, pour in milk and sour cream, salt and pepper. The mass should boil, then reduce the heat and cover. Simmer for 10 minutes.

Galushki. Wet your hands with water from minced potatoes roll up a ball, squeeze to make a medium-sized cake. Put no more than a teaspoon in the center mushroom filling, close up the edges, give a spherical shape. Carry out similar manipulations with all potato dough.

Cook the workpieces in boiling water for up to 5 minutes. Ready dish pour hot sauce.

On October 3, Germany celebrates the Day of German Unity (Tag der deutschen Einheit). This is one of the most important events in the country. On this day, residents of the country congratulate their relatives and friends on the national holiday. We suggest you plunge into the atmosphere of Germany a little by preparing some traditional German cuisine:

SCHWARZE RIWELSUPPE. This is a fried soup

Cut the potatoes into soup and cook. At this time, we fry: chop the bacon into small pieces, fry with finely chopped onions. Salt the soup. When the potatoes are cooked, we throw in Rivel, when they come up, we fill in the frying, bay leaf, a couple of allspice peas, black pepper and turn it off. Let it brew for 10 minutes.

Rivel: from 1 egg, a pinch of salt and flour, knead a very steep dough. Now pinch off small pieces from the lump of dough with your thumb and forefinger and scroll this piece between your fingers once down and up. Fold in a cup and sprinkle with flour so that they do not stick together. Before pouring into the soup, sift them through a sieve so that the excess flour is gone.

BAKED MEAT IN CABBAGE

Ingredients: Fry 1.5 kg of tenderloin and put on a plate. Disassemble 1 large head of cabbage into leaves and blanch them in boiling water for 7 minutes.

700 g carrots, 2 onions cut into slices. Preheat the oven to 200C. Put 125 g of smoked thinly chopped loin on the bottom of the deep baking dish.

Preparation:
Then add 3/4 of all cabbage leaves. Put meat in the middle. Place greens, carrots and onions around it, salt and pepper. Put another 125 g of smoked thinly cut loin on top. Cover with the remaining cabbage leaves. Lightly salt and pepper, pour 2 glasses of dry white wine.
Cover and place in the oven for 3 hours. After 2 hours, open the lid, if the liquid has boiled away, then pour in 1 glass of boiling water. Chop 1 smoked sausage with a fork and place on top. Close the lid and put in the oven again for 1 hour. Serve all together on a platter.

DUCK ROLL

Ingredients: 1 duck (1600-1800), 1 stalk of leeks, 2 varieties of cheese 50-70 g each (dor blue, gouda, edam), cream (22%) about 100 ml, 200-250 g ham , cut into thin slices, mushrooms 250-300 gr, 1/2 sweet and sour apple, soy sauce, spices
For sweet and sour sauce
A handful of dried apricots, prunes, walnuts, pomegranate sauce to taste

For garnish
red cabbage. 1/2 apple, lemon juice, salt.

Preparation:
Rinse the prunes and dried apricots thoroughly, transfer to a small bowl, pour boiling water over (so that the water only covers the berries), cover and leave to steam.
Cut the duck along the back, unfold it and remove the skin along with the meat, where it is necessary to trim with a knife and undercut the bones. Salt, pepper and marinate the remaining "cover" in soy sauce.
Peel and cut the mushrooms into medium cubes, 1/2 leek (white part) in half rings and fry in a little sunflower oil until golden brown.

Disassemble the green part into separate "feathers", pour over boiling water and set aside. Add 1/2 apple, cut into small cubes, peeled and fry for another 5-7 minutes, stirring occasionally.
Pour in the cream, add the sliced ​​cheese and, stirring occasionally, heat the mixture until the cheese is melted. Salt to taste. Chop the red cabbage with thin noodles, season with salt, add the second half of the apple, cut into strips, drizzle lemon juice, mix and leave to infuse.
When the cheese and mushroom mixture has cooled, remove the skinned duck fillet from soy sauce, dry with a kitchen towel, spread on foil, flatten. Put the cheese-mushroom mixture on the "cover", then unrolled leek "feathers" (green part), then the ham slices. Roll up in a roll across the "cover", wrap tightly in foil, and for greater effect put the roll in a baking bag. Bake in the oven 200C for 1.5 hours. 10-15 minutes before being ready to open the "packaging" and let the roll "tan".
Prepare the sauce... Scroll the steamed berries together with the liquid in a blender or chopper, adding a pinch of salt and a couple of tablespoons pomegranate sauce.
Salad from red cabbage Drizzle with hot duck juice, stir and serve immediately with a piece of roll, drizzled with sweet and sour sauce.

GERMAN TURKEY

Ingredients: 1 turkey weighing 3-4 kg, salt, 0.5 l of water, 3 onions, 1 bay leaf, white pepper, turkey liver, 80 g ghee, 1 bunch of parsley, 5 croutons, 125 g sausages, 3 stalks fresh sage, grated nutmeg, 2 large thin slices of bacon to cover the turkey breast, 1 bunch of greens, 0.125 l of semi-dry white wine or dry sherry, 200 g sour cream, 0.125 l whipped cream, 40 g butter, 30 g flour.

Preparation:
Remove the bag of giblets from the turkey, rinse well and allow to dry. Postpone the liver. Boil salted water, put the neck, stomach, heart, bay leaf in a saucepan. Cook, covered with a lid, for 60 minutes. Take out and strain the broth, put in a warm place.
Rinse the turkey, dry it and rub with salt and pepper. Finely chop the liver and onion, fry the onion in 30 g of oil until transparent, add the liver, and, stirring occasionally, fry for 2 minutes. Chop the parsley, fry the croutons and cut into 0.5 cm cubes. Mix the liver and onion, parsley, croutons, sausages and 0.125 l of broth in a bowl. Season with finely chopped sage, nutmeg, salt and pepper. Stuff the turkey with all this, sew it up.
Place the turkey breast-side up in the roast pan, pour over the warmed ghee... Spread the bacon slices on the turkey. Cover with foil. Put in the oven for 3 hours at 180 degrees. Season the roast with juice from time to time. Remove the foil after 60 minutes. Coarsely chop the greens, finely chop the boiled offal. 60 minutes before cooking, add everything to the juice from the roast.
Remove the turkey from the gosper. Pour wine or sherry into the juice from a roast and strain. Stir in flour and butter, stir in the juice from the roast. Stir, cook for 5 minutes, season with salt and pepper. Butcher the turkey and serve with a side dish.

And also in Germany there are wonderful pies. They are so delicate and unusual!

KÄSEKUCHEN MIT ZWETSCHGEN or CHEESE PIE WITH PLUMS

For the test:
200 g flour, 1 teaspoon buckpulver, 1 protein, 70 g sugar, 100 g cold margarine
For curd mass:
500 g of cottage cheese 40% fat (I didn't have it, I took fat-free), 250 ml. milk, 125 g sugar, 2 yolks, 1 pinch of salt, 1 bag of vanilla pudding (powder), 500 g fresh plums (Zwetschgen) are small garden plums.
Protein mass:
2 squirrels, 1 tbsp. l. sugar., 1 yolk, 1 table spoon of milk, 1 sachet vanilla sugar, 1 table spoon without a slide of flour.

Preparation:
Sift flour with buckpulver, make a depression, add sugar and protein, cut margarine into pieces and put along the edge. Mix everything, wrap in foil and put on for 30 minutes. in the refrigerator.
Wash the plums, dry them, remove the pit and cut into small pieces (I cut them into 4 pieces).
Roll out the dough into a 26 cm mold. Grease the split mold with butter and sprinkle with flour. Cover the bottom with dough. If the edges stick out, just press it against the walls.
Preheat the oven to 180 degrees.
For the curd mass, beat the cottage cheese, milk, sugar, yolks, salt and pudding powder well with a mixer. Add plums and stir gently with a spatula. Pour over the dough into a mold.
Beat the whites until fluffy, gradually add sugar, whisking. Yolk, milk, vanilla sugar, beat flour until frothy. Carefully stir in the whites and place on the curd mass. Bake for 60 minutes. In 20 minutes. with a sharp knife from the edge at an angle to the middle in a circle, make a 2 cm incision into the curd mass. The oven is on. Turn off and 30 min. leave to stand in a hot stove. Pull out. Cool, run along the walls with a knife, remove the rand, put the pie on a plate. Sprinkle with powdered sugar.

STRUDEL

Ingredients: flour - one and a half glasses, semolina- 2 table. spoons, yolk - one, margarine - 1-2 tablespoons. Melt spoons, cream - 6 tablespoons. spoons, water - 4 tablespoons. spoons, coriander - on the tip of a knife, salt - a little

Knead the dough and let stand for 20-30 minutes. For this I use the same dishes in which I kneaded the dough, I just put the dough on the table and cover it with an inverted bowl.

Filling:
biscuits (for coffee) 500 grams, almond nuts - 100g, cherries - 1kg (mine is defrosted, sprinkle with cinnamon and sugar), sugar - half a glass, ground cinnamon - 1 teaspoon.

Preparation:
Roll out the dough very thinly. Pour cookies onto the dough with ground nuts 2/3 sheets. Put the cherries on top. Roll the dough into a roll
Put pieces of butter on the roll so that the roll is not dry on top and cover with foil so that it bakes properly inside. The temperature is about 200 degrees. The oven must be hot. After 20-25 minutes, remove the foil and let the roll brown. While cooking, cook the sauce from the cherry juice: add a little flour and bring to a boil. And now on the table.

SHEPERDS-PIE (shepherd's pie)

Ingredients: 500 g of lamb, 1 kg of potatoes, 1 head of garlic, 2 onions, 2 tbsp. tablespoons of flour, 1 glass of broth, 1 tbsp. a spoonful of tomato paste, 150-2oo g of green peas, 8 tbsp. tablespoons of grated cheddar cheese, 4 tbsp. spoons of parmesan cheese, dill, salt, pepper.

Prepare mashed potatoes.
Fry the diced meat in a skillet with onions and garlic. Add salt and pepper and simmer over medium heat for another 3-4 minutes, stirring constantly. Mix flour with tomato paste, dilute with broth, pour it all into the meat and simmer until the sauce thickens. In 5 min. before cooking the meat, add the peas and chopped dill. Put a layer in a greased baking dish mashed potatoes then layer meat filling, and on top there is another layer of puree. Sprinkle with cheese and bake until golden brown.

PIE WITH SALMON

Ingredients: Salmon fillet without skin - 25 g, plum. Butter - 20 g, eggs - 3 pcs., Onion - 1 pc., Plant. butter - 2 tablespoons, milk - about 150 g, flour - 200 g, Saf-Moment yeast - about 0.5 sachets, salt, pink pepper - 3 pcs., any hard cheese- 100 g.

Preparation:
Cut the onion into quarters and fry in butter. Cut the salmon fillet into small cubes, season with salt and pepper, add to the onion and fry for 5-7 minutes.
Beat 3 eggs with a pinch of salt. Continuing to beat, add milk and rast. butter. Stir flour and yeast and add them to the resulting mass, then mix, salt and add 3 crushed black peppercorns. Then add fried salmon with onions and 3 peas of chopped pink pepper to the dough. Grate the cheese and add it to the dough. Lubricate the mold with rast. butter and lay out the dough. Bake in a preheated oven for about 40-45 minutes. It can be served both warm and chilled.

Germany is famous for its beer. Every year, thousands of tourists flock to the Oktoberfest in Munich to enjoy the taste of an authentic German drink. From wheat to Pilsner, strong, light and dark, it offers a wide selection. And although some are limited to beer, the country also has mouth-watering dishes.

Pretzel

Great addition to the measure of beer (1 liter). Despite the fact that there is a pretzel in Russia, real German cannot be compared with those that are sold in our street. German from the south, from Bavaria, is always fresh and soft. It is also often sold with butter.

And if you don't like either one or the other (which is unlikely), it boasts the widest range of types of bread in the world. Do you like raisin bread, walnuts, sunflower seeds, carrots, chopped strips, or whole grain wheat flour, all of this can be found in Germany.

Sausage, mostly fried

You can find all kinds of bread and sausages in Germany. If known grilled sausage with curry sauce, the people of Bavaria eat white sausage with sweet mustard. The name of the first sausage is self-explanatory: it is doused with curry on top.

As for the second, you still need to get used to it. White sausage needs to be peeled, and sweet mustard is usually added to enhance the flavor. Another Bavarian dish is wolwurst sausages with veal and pork. And in Thuringia or Nuremberg it is worth trying bratwurst - grilled sausages with sauerkraut.

Pork stew

Predatory animals will surely enjoy themselves in Germany. If sausages are good to buy in the market, then try a Schweinebrother if you want to go to a restaurant. This is a roast pork. Best of all, if you come across a large pork shoulder, separated from the bones. It is usually served with some kind of sauce and dumplings.

Fried chicken

Now let's move on to chicken dishes, namely fried chicken. Some believe that this treat is only for the holidays and Sundays, but over time it has become available in many beer gardens and markets. At Oktoberfest, you can get coupons for half a chicken. It might seem like too much at first, but with a pretzel and beer, you can make it smarter in minutes.

Steckerlfish

Enough about the meat. With so many lakes and rivers, it has a great choice fish dishes... To some extent, plugfish can be considered fast food, because it is often grilled in the beer courtyard. But it tastes much better than fish with fried potatoes... In turn, in the north you can taste shrimp. Herring and rollmops (pickled herring) are also popular.

Eintopf, or pichelsteiner

It can get quite cold in Germany in winter, which is why soups are popular. However, Eintopf is more than just soup. "Topf" means "pot" in translation. This dish assumes that the mixture of meat and vegetables must be cooked in this pot.

In the old days, the dish was collected from food leftovers, so there was no single recipe: today it was made from carrots, tomorrow - only from potatoes. This tradition has survived to this day, and because of the ease of preparation, the dish is served at home and in restaurants in the same way.

Kazeshpetsle

Probably, before this paragraph, the vegetarians were very upset. But with kazeshpetsle, the situation is changing. Spetzle is a variety egg noodles sprinkled with cheese, usually mild. And very often, cooks add fried onions for flavor. Sometimes kazeshpetsle is served directly in a saucepan - don't burn yourself!

Gingerbread

Despite the fact that gingerbread is sold all year round They are most in demand at Christmas. Their homeland is, and they are baked from ginger dough and sprinkled with chocolate, walnuts, dried fruits and other sweets.

As a rule, gingerbreads are round in shape, but now whole gingerbread houses are also baked. They are called the "witch's hut".

Rote grütze

This dish takes the best from the many forests of Germany. Namely berries. This dessert is made from berries of red shades: strawberries, blueberries, raspberries, cherries, etc. Usually the dish is served with cream or vanilla ice cream.

Black forest cherry cake

Another sweet dish that came out of the forest. "Black Forest" in translation means "black forest". This calorie bomb contains antioxidants in the form of cherries and the sweetness of chocolate, and it all fits into layered cake... We can only say one thing - you will not leave Germany hungry.