Different German states also have different cuisines. This is influenced by political, religious, socio-cultural factors and geographical features of the regions. In any case, for Germans, the process of eating is associated with enjoying life. For example, at home guests are offered sweets or baked goods to make the guests comfortable, cozy and to make them feel that the owners care about them. Food is a means of social communication. For example, to thank a school teacher, you cannot invite him to a cafe or give him a bouquet of flowers, but you can organize a picnic where everyone will bring their own food (gifts to civil servants worth more than 10 euros are considered a bribe. What cannot be given to civil servants - http://www .dw.com/ru).
Breakfast is usually very high in calories, with a lot of carbohydrates - bread, rolls with butter or jam. Served with coffee, tea or cocoa. Also popular are sausages, cheese, and boiled eggs. Fruits for breakfast will be more of an addition to muesli than an independent product. Young people increasingly prefer bread with sausages or cheese for breakfast instead of porridge. On weekends, Germans like to buy buns from bakeries for breakfast.
Because Since German schools do not prepare breakfast, children bring food with them from home. The meal between breakfast and lunch is called "second breakfast" or "pausenbrot". Pausenbrot is not necessarily a sandwich. These can be fruits, yogurt or muesli that are convenient to carry with you.
Adults also have a snack between breakfast and lunch - "brotzeit", bread time, when they eat snacks.
Bread is traditionally a separate type of food, like potatoes. For centuries it was believed that bread emphasizes the social division of people - white, wheat bread for the rich, black, sour bread for the poor. In northern Germany, people like to eat sour bread as a separate dish, topped with salted butter or jam.
At the turn of the century, when the Industrial Revolution occurred and it became possible to bake bread in large quantities, it became so cheap that even workers could eat wheat buns. Here representatives of the rich class were indignant. Hitler reconciled everyone by making whole grain bread popular: it was universally available, since his recipe required the use of any type of grain. Now in Germany, consumption of whole grain bread remains high - 10% of the total market (for comparison, in England and the countries of Southern Europe this figure is 3%).
Germans love to cook and eat together; they don’t want to think about calories at all. This is reminiscent of the Russian habit of alcoholic feasts, when people drink not because their blood alcohol level has dropped, but because drinking alcohol in company is fun. And no one counts how much was drunk.
The Germans find it surprising that other nations eat hot breakfasts, lunches and dinners.
Nowadays spaghetti Bolognese, pizza and shawarma are very popular among Germans. These dishes are easy to prepare or buy ready-made.
German tradition calls for a lunch break between 12 and 2 p.m. At this time, you cannot make noise or rattle. Lunch is the main hot meal of the day. Although these days, Germans often eat hot dishes not for lunch, but for dinner. Potato salad with sausages or meatballs is often eaten for lunch. Potato salad is a mixture of finely chopped boiled potatoes, ham and mayonnaise.
Also for lunch, local noodles fried in oil, schnitzel, fried vegetables, fried fish fingers with mashed potatoes are often eaten. Pork or poultry is eaten every day. Green beans or carrots are served daily as a side dish. White cabbage and green peas are also very popular. Potatoes are served in all forms - french fries, fried, boiled, potato dumplings, mashed potatoes... Rice and noodles are also very popular.
The word “potato” itself comes from the word “truffle”: the Germans believed that if edible tubers grow in the ground, then they are relatives of the earthen mushroom. Potatoes were popularized in German-speaking countries by Frederick the Great, who posted an armed guard near his potato field. People decided that only something valuable and tasty could be protected in this way...
The Germans consume the same amount of buns per year as they weigh themselves - 87 kg. For comparison, in England, Spain and Ireland they eat about 50 kg of bread per year. In 2000, the most bread was eaten in Turkey - 200 kg per year per person, 3 times its weight. In Serbia and Montenegro - 135 kg, in Bulgaria - 133.
About the density of bakeries in the country: in Ireland, for example, there are 7 bakeries per 100,000 population, in Germany - 47. It is impossible to walk several streets in a row without smelling hot bread. Often bakeries double as cafes, with tables set up on the street. While in other countries bread is treated as an addition to soup, as a way to collect sauce from a plate, in Germany it is treated as an energy staple.
In 2010, England and Germany together baked 60% of the bread compared to all of Europe. France, Holland and Spain together baked 20% of the bread.
If in 1955 there were 55,000 bakeries in Germany, then in 2015 there were
But it is also of great interest to the traveler.
The Germans eat a lot, tasty and satisfying - the morning meal is no exception. In some regions of the country there are special varieties of it, for example, in Bavaria. So it's time to discover the most interesting features of the traditional German breakfast.
Popular morning food in Germany
Germans take breakfast seriously. Well, even if it most often consists of sandwiches, there are so many variations that can be prepared! With smoked ham, salami, cheese, marmalade, Nutella or other ingredients. Among drinks, Germans prefer freshly brewed coffee, orange juice and milk.
Unlike, where a meal at the beginning of the day is elevated to almost the rank of a cult, in Germany the concept of a “traditional German breakfast” as such does not exist. In the mornings at the hotel, guests are usually offered a choice of a la buffet, which consists of cheeses, yoghurts, sausages, sausages, ham, hot omelettes or boiled eggs. And definitely - more jam, jam, honey, marmalade, various buns and bread!
In many hotels, before Christmas they start preparing traditional Adventsfrühstück. The German breakfast menu in this case consists of both familiar products and delicacies: waffles with cinnamon, duck breast with salad, trout fillet, punch and other festive dishes and drinks. The price of Adventsfrühstück is on average 20-25 €.
By the way, Germans respect bread very much. According to some estimates, there are about 300 varieties of it in Germany!Bread is baked not only from flour dough, but even from potato or carrot dough. Add sesame, cumin, pumpkin seeds, and poppy seeds to it. For breakfast, Germans always eat fresh bread - some even go to the bakery early in the morning for this purpose.
Popular Brot-spezialitäten in Germany include:
- Semmel– traditional German round wheat bun;
- Pumpernickel– bread made from coarsely ground rye flour and whole rye grains;
- Dinkelbrot– whole grain bread with coriander seeds, dill, anise;
- Kartoffelbrot– part of the wheat flour is replaced with potato flakes or mashed potatoes, etc.
And this is only a small fraction of the baked goods that you can try while traveling around the country.
What kind of baked goods does a German morning start with?
This is not to say that Germans always eat a specific dish for breakfast. But most often the morning in Germany begins with the traditional Butterbrezel– salted pretzel with butter. It is a large pretzel, which is baked from yeast dough with the addition of malt. They eat pretzel with coffee, tea, milk or stronger drinks, and it is sold in every bakery and bakery for about 2.5 €.
Pretzel can be not only salty, but also sweet. For example, Puddingbrezel began along the Rhine (both halves of the pretzel are filled with vanilla pudding), and Palmbrezel is prepared in Swabia - it is thicker than similar pastries in other regions of Germany. There is also the festive Olgabrezel, Martinsbrezel, Nussbrezel - in short, it’s impossible to list all the recipes.
But for Sunday Advent breakfast in Germany they serve another type of pastry - Stollen. Outwardly, it resembles a cupcake, and its filling consists of raisins and candied fruits, poppy seeds, nuts or marzipan. Stollen is baked on Christmas Eve for cozy morning meals with family.
Breakfast with beer - for the strongest
In southwest Germany there is the historical region of Swabia (western Bavaria and Baden-Württenberg), which has its own gastronomic traditions. People here like to eat well, so they eat white sausages in the morning Weißwurst(Weiswurst). They are made in a natural casing of pork, bacon and seasonings and served with sweet mustard. At the same time, your desire to replace mustard with ketchup or other hot sauce will be met with bewilderment rather than understanding, as will attempts to use a knife and fork to eat.
It is no less interesting to find out what they eat for breakfast in Germany in another region - in Bavaria. Incredibly, this is where the Germans decided to replace coffee with fresh coffee and at the end of the week they like to treat themselves to a hearty, high-calorie meal.
A traditional German breakfast in the Bavarian style consists of pretzel, white sausages, sweet mustard and a glass of light, unfiltered Weißbier. In the country, this meal even received an unofficial name - Weißwurstfrühstück.
On the menu of many local cafes you can see both some of the components from the above list and all of them at once. For example, in order to try your hand at eating such a hearty breakfast, you can go to Viktualienmarkt(the city's largest food market) or look into Gaststätte Grossmarkthalle(Kochelseestrasse, 13) and Zum Augustiner(Neuhauser Straße, 27).
The morning meal in Germany organically combines European influence and adherence to national gastronomic traditions. Therefore, you will undoubtedly be able to choose a wonderful breakfast here to suit your taste.
You can’t understand any country if you don’t try its national cuisine.
Like you and me, the Germans usually eat 3 times a day - breakfast, lunch and dinner.
For breakfast, they prefer to drink coffee with milk or tea, eat a freshly baked bun with jam, scrambled eggs and bacon or sausage. They have breakfast early, from about 7 to 8 am. It must be said that the Germans pay special attention to baking; they love to make homemade pies and rolls.
Frühstück - breakfast
zum Frühstück - for breakfast
Lunch is also not much different from Central European. From 12 to 14 o'clock it is customary to enjoy soup and always meat with potatoes, vegetables or salad, or try meat razbrat, schmorbraten, schnellklops, Hamburg steak.
Soups are prepared with fish or meat, potatoes and lentils, even with nettles. Gourmet soup with snails is common in the south of the country, and soup with eels is prepared in the north. Bread and beer soups are popular.
It should be noted that vegetables in a variety of forms are held in high esteem among the residents of the republic - they eat boiled, raw, fried vegetables, but sauerkraut deserves special attention, its taste is a little similar to the sauerkraut we know, but has its own unique taste. The national German dish is potato salad.
Unlike the “Fish Thursday” customary in Soviet times in our country, in Germany they like fish for lunch on Fridays.
The portion sizes are very surprising; one serving of a German dish in our country would feed 2 or 3 people.
Young people in today's rapidly changing life, especially in Berlin, often run to fast food establishments for a snack. Here they buy various sausages with mustard, chicken or the very favorite Denard Kebab, which is made from beef.
Mittag, Mittagessen – lunch
Essen - formal lunch
For dinner, Germans eat the least, mostly quick sandwiches with cheese, ham, sausage, butter and fish.
Abendessen, Abendbrot – dinner
beim Abendessen - at dinner
Beer is considered a traditional drink; Germany is even called the country of beer madness. The popularity of the intoxicating drink has led to the organization of numerous beer festivals, the most popular of which is Oktoberfest in Munich.
German beer halls (Kneipe) can be considered a library of German cuisine; in addition to beer, you can taste pork knuckle, chop cutlet, meatballs, potatoes and salads, dumplings, deep-fried ribs
A small collection of German cuisine:
Kotelett - chop cutlet
Klops - bits
Currywurst - fried sausage with curry sauce
Berliner Weisse - weak Berlin white beer with syrup, a real dessert for locals
Brezel - pretzel
Suppe - soup
Fleischsuppe - meat soup
Eintopf is a thick soup that is considered a complete meal.
Sauerkraut - sauerkraut
Brötchen - bun, bread ein belegtes Brötchen —
sandwich ( with sausage, cheese, etc.)
ein süßes Brötchen —
bun
Pfannkuchen - Berlin-style pancakes with marmalade inside
Bratwurst - fried sausage, fried sausage
Eisbein - boiled pork knuckle
Hackepeter - a snack made from raw minced meat with egg, salt and seasonings, usually spread on bread
A dozen types of bread and rolls, ham, eggs, butter and marmalade – another gastronomic journey takes us to Germany. To cook real n you don’t need a special occasion - you just need to want to get acquainted with the native cuisine of the homeland of Goethe and Schiller. So, today we will talk about how delicious, fast and varied the start of a new day can be with traditional German dishes.
In fact, in addition to beer, sausages and cabbage, which have already become the calling card, German cuisine pleases residents of the country and tourists, first of all, with its magnificent bread. More than three hundred types of it pamper everyone with their crispy crust and fragrant crumb, so our special breakfast is unthinkable without toast with all kinds of spreads.
For starters, you can try making German toast with liverwurst.
- Take 4 slices of any bread and put it in the oven or frying pan to brown.
- While they are cooking, mash about 150 g of liver sausage with a fork, add a finely grated apple to it, pepper if necessary.
- First spread butter on the warm bread, and then the improvised pate.
The croutons must be eaten hot. If you don’t trust store-bought liverwurst or, especially, liver pate, let’s cook it ourselves - it’s not at all difficult!
For the pate we will need 200 g of liver and the same amount of fatty pork, carrots and onions, just one each, salt and spices.
- Fry all the ingredients separately in different dishes, then add spices, salt and simmer together for at least 40 minutes until the pork is soft, cool and grind either portionwise in a blender bowl, or grind everything at once through a meat grinder.
- We compact the resulting mass and tightly roll it into a film in the form of sausages. Store in the refrigerator.
This natural pate will be equally good on hot toast or simply on fresh bread with or without butter.
In addition, the recipe can be supplemented with any ingredients that suit you. For example, you can replace pork with stewed vegetables - they will give the taste a special tenderness; add 4 - 5 boiled eggs, mustard and cheese to this amount. Here's a new pate!
For a real German breakfast, toast with mushrooms is great.
- Fry 300 g of any mushrooms with 2 tablespoons of chopped walnuts and spices.
- Then we spread the filling onto 6 - 7 slices of bread, cover each with a piece of cheese and send it to bake in the oven. At a temperature of 180 degrees, everything will be ready in 10 - 15 minutes!
Serve hot.
When we want something more satisfying, croutons with fried yolk and sausages come to our aid - this is a real classic.
- While the bread (2-3 slices) is drying in the toaster or oven, fry the sausages in a non-stick frying pan so as not to weigh down your breakfast with oil.
- In another frying pan, bake, preferably also without oil, several salted chicken yolks. There should be one for each slice of bread.
- Then, sprinkle the hot croutons with spices and place the sausage and yolk on top. You can add slices of fresh cucumbers or tomatoes.
If you’re already tired of any sandwiches, but don’t want to give up the carbohydrate component for breakfast, we’ll replace the usual toast with filled buns.
- We take a small round crispy German bun, cut off the top and take out the whole crumb.
- Fry the omelette by beating 1 egg with a tablespoon of milk and salt, cut it into strips, cut 50 - 60 g of ham, chop the greens, mix everything and fill the bun with filling.
- Sprinkle 50 g of grated cheese on top and bake in the oven at a temperature of 180 - 200 degrees until the cheese is browned.
German pudding
In addition to sandwiches and salty bread toasts, you can also make a delicious dessert for breakfast! For example, German white bread pudding.
- For one serving we will need the same crumb left over from the previous recipe (about 50 g), which we fill with 100 g of milk.
- Mix 10 - 15 g of candied fruits or raisins into the soaked bread.
- Then add the yolk mashed with 30 g of sugar, beat the white with salt and gently mix with the bread mixture.
- Take a muffin or cupcake tin, place 3 almond kernels on the bottom in the shape of a trefoil, onto which we spread the dough.
- Bake at 180 degrees for about 15 minutes.
Of course, you can use any ingredients for sweet dishes you wish: vanillin, cinnamon or cocoa. Yes, and candied fruits can be replaced with dried fruits or chopped white or dark chocolate.
Homemade marmalade
German pudding goes perfectly with homemade marmalade. This is a traditional recipe, so by serving apple and pumpkin marmalade with any baked goods, we get a classic German breakfast.
Making marmalade is not as easy as it seems.
- Take 100 g of pumpkin and apples, cut them into small cubes and pour a glass of water into a saucepan. Add a couple of drops of lemon juice, cinnamon, ground ginger on the tip of a knife.
- Cook until the apples and pumpkin become soft, and then add a glass of sugar. We wait until it completely dissolves, bring to a boil and turn off.
Our portion of marmalade for breakfast is ready! It can be eaten not only with puddings or muffins - marmalade with German waffles is especially tasty.
This simple recipe will brighten up the stormiest weekend morning and make the whole day special!
Ingredients
- Flour – 250 g
- Chicken egg – 4 pcs.
- Butter – 130 g
- Brown sugar – 100 g
- Mineral water – 100 ml
- Baking powder for dough – 2 tsp
- Vanillin on the tip of a knife
Preparation
- Beat butter and sugar until white. Add eggs and beat again.
- Mix flour, baking powder and vanillin, add mineral water to them, knead so that there are no lumps left.
- We combine everything and, after mixing, bake in a preheated waffle iron. Sprinkle the finished hot waffles with powdered sugar.
A huge advantage of this recipe is that you can provide yourself with a real breakfast like this in the evening! Bake, say, crispy waffles on Sunday evening, and in the morning enjoy the new day, even though it’s Monday!
Dresden Pie
Dresden pie can be just as convenient. It is easy to prepare and delicious to eat either hot or cold.
- Puff pastry – 1 pack
- Mushrooms – 200 g
- Minced pork and beef – 500 g
- Ham – 100 g
- Sour cream – ½ cup
- Tomatoes – 3 pcs.
- Salt - to taste
Preparation
Wash the mushrooms, cut them into small pieces and simmer with added oil until tender - the moisture should completely evaporate. 
Fry the minced meat
- When it is browned, add the peeled and diced tomatoes.
- Simmer everything together for 15 minutes, add salt and season, if desired, with cumin seeds, coriander and nutmeg.
- Cook for another 5 minutes, mix with mushrooms and add sour cream.
- We wait until the excess moisture leaves and turn it off.
Divide the defrosted dough into two parts.
- We distribute one on the bottom of the baking dish, put the filling there, and cover the other.
- Pinch the edges and prick the pie with a fork.
- Place in an oven preheated to 200 degrees and bake for 30 minutes.
This traditional pie will add a unique flavor of Germany to any meal, and breakfast with it will be not only tasty, but also filling.
So, friends, as you can see, treating yourself to a real German breakfast is much easier than it seems! Choose the most delicate desserts or hearty sandwiches with all kinds of ingredients - in any case, you will not be disappointed!
German culinary traditions are the stuff of legends. Local housewives have been learning to cook delicious and unhealthy food for centuries, so much so that foreigners who have dined in a restaurant with a national flavor will strive to return to it again and again. What does the average German family's daily menu consist of?
Bread
In Germany, bread is the basis of any breakfast and dinner. On the shelves of local bakeries you can see a huge number of varieties of flour products: from black grain bread to almond pretzels.
My favorites are cottage cheese pastries (Käse Kuchen) and whole grain buns. But I buy them extremely rarely: they are expensive and not very beneficial for the figure. But the Germans are accustomed to eating fully only once a day - at lunch. Their breakfast consists of buns or toast, usually spread with Frisch Käse (low-fat cottage cheese with various additives) or butter/jam/honey. On top, if desired, put sausage, ham or cheese. Dinner - Abendbrot - is completely the same as breakfast with only one difference: the hostess can serve salad with bread.
Vegetables
In this country, vegetables make up a significant part of the daily diet. German housewives have great respect for cabbage, carrots, celery, potatoes and asparagus. The wealthier the family, the more vegetables can be found in the home refrigerator.
Most German first and second courses are unthinkable without a side dish of fried sauerkraut. It sounds exotic, but the taste is quite pleasant. Housewives make such cabbage according to a special recipe passed down from generation to generation.
Fruits and berries
In the North of Germany, it is customary to prepare a delicious berry dessert called “Red Porridge” (Röte Grütze). It is served with vanilla sauce, milk or whipped cream. The taste of the dish is somewhat reminiscent of jelly.
In general, Germans have a special attitude towards fruits. Regardless of the time of year, my neighbors never leave the supermarket without apples or peaches. I also really love fruits, but I try to buy only those grown in Germany.
Meat
Traditional cuisine is unthinkable without meat. Germans especially love pork and turkey. I don’t share this passion because I like beef more: delicious steaks, boiled potatoes and salad are my signature dish. But my husband happily eats Kasseler (lightly smoked pork meat that needs to be boiled or baked in the oven).
A German lunch is incomplete without sausages or a good steak. On holidays, my neighbors cook Eintopf with meat (thick soup), beef roulade with bacon or steaks. Also, recently dishes with a slight Turkish flavor have become popular here: Currywurst (sausages with spicy sauce with added curry), Döner (similar to shawarma).
Fish
The Germans even cook fish in...meat broth. Or, at worst, baked on the grill. In general, the Germans have an indifferent attitude towards fish; they will show much more animation at the sight of a good chopped pork cutlet.
The passion for chocolate is legendary. During every trip to the supermarket, I never cease to be amazed: there is not a single trolley in which its owners do not put several bars of chocolate. Locals especially love chocolate-covered nougat and marzipan. The beauty of marzipan is difficult to appreciate at first glance, but I surprisingly quickly fell in love with its almond flavor.
Chewing marmalade
The mischievous bear cub on a pack of Haribo chewing marmalade could well become one of the unofficial symbols of Germany. Products released under this brand have accompanied more than one generation of Germans throughout their lives. I didn’t understand what was so secret about these sweets, but in the supermarket my hand involuntarily reaches out to the treasured bag.
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