German kitchen

Sauerkraut with pork - the most favorite dish in Germany. And prepare it all in different ways.

For example, in Berlin prefer pork knuckles with sauerkraut and peas to cooked with juniper berries pork legs add sauerkraut and cook until tender. Separately cooked peas rubbed through a sieve and spread on a dish with hot legs and cabbage.

In Lower Saxony pig's head or ribs first boiled until soft, then add sauerkraut, onions, apples, juniper berries, spices and stew all together. In the end, pour in a little white wine, and served with gravy from roasted on the fat flour, grated horseradish and cream.

In Thuringia pork with cabbage cooked in a pot, adding beef kidneys and dressed with red wine.

In Germany pork is used in various dishes. Fry and stew exclusively in pork fat or lard. The pork cracklings and lard (small grilled rolls of potato dough is cooked stuffed with greaves, passerovannogo onion and parsley; Swabian dumplings do too stuffed with spinach, minced meat, salted and smoked bacon).

' Pork meat harvest for future use. Him and salted, and smoked, and smoked, make sausages. Festive table in Germany is not without ham, salted or smoked ham, baked ham or loin. Explain that ham call of the pig carcass - thigh, ham - cooked smoked meat, ham, pork - cooked roast pork, cooked for long-term storage in the cold. The loin is called boiled pork tenderloin, processed chemicals.

German fish dishes often do not correspond to the name. For example, fish oil it is called pickled fish under a thick egg-flour sauce with boiled potatoes. But fried fish in Hamburg boiled first, and then cleaned from the bones and put on boiled potatoes. Dish infuse in pre-cooked gravy on the basis of fish broth.

But the most amazing German cuisine were and remain sweets. For example, Mandela, or the so-called Rhine cookies are small balls of sweet dough fried in deep fat, doughnuts, and sprinkle with powdered sugar.

Dresden gingerbread on the night before Christmas appear in almost all European and North American homes. In Germany kovrizhku bake for the week before Christmas, and sometimes six weeks. It is made from yeast dough with the addition of many spices, candied fruit, raisins or nuts.

Special German desserts are considered "Dresden" cake and Winnemucca sweet dish of cherries. But the bread here eat a little often cost quite without him.