Saxon cuisine

A uniform Saxon cuisine there are any more than there is a single German cuisine. Rather, it is a combination of regional cooking traditions of individual regions or landscapes in Saxony as the Vogtland region whose cuisine characterizes many influences of the Thuringian and Franconian, or the Ore Mountains Upper Lusatia. But even within the Ore Mountains, there are differences when it comes to deciding only on the so-called Neunerlei, a typical sequence of courses, which is served at Christmas. Even from village to village, and even from family to family, differences in the preparation and eating habits to be found.

The kitchen is more likely to be assessed as hearty, has a typical Central German quirks, such as a variety of sauces to main dishes and the trend alternative to potatoes, pasta and rice, dumplings and dumpling to rich. Of the freshwater fish are eaten (as in the whole of the eastern Central Europe) because of the lack of natural lakes, especially trout and carp.

The historical richness of certain regions the kitchen. The thriving cities of Dresden and Leipzig feature lush and sometimes extravagant kitchens (think of the crabs in the Leipziger Allerlei ). That in earlier times bitterly poor Ore fed on simple poor man's dishes like potatoes and cheese, potato soup, or even only, and that was probably the main meal of most of the Erzgebirge, potatoes or bread with linseed oil, which was an integral part of the food in the Erzgebirge. Im Vogtland dominated the kitchen halfway wealthy farmer who was obligatory Sunday roast.

Beer Culture

In the whole of Saxony is a great brewing tradition. An example of this is Freiberger, which is brewed in the Freiberger Brauhaus. Moreover beers are like the famous Radeberger or Wernesgrüner since GDR times exports.

Desserts

These is the diversity and originality of bakery and confectionery. The Saxon Gaffee un Guchn are in expressions such as coffee and coffee axis aunt ( who with their attitude comrades afternoon meets the chatter in the cafe ) become literary. The axis also represents the coffee cup beside it right in front of him and the pie plate. In Leipzig, the first German cafe was opened. The Saxons were the ones who first coffee and cake jointly submitted. Here is manifested the cultural closeness and sympathy Saxony to Austria and the Bohemian- Austrian cuisine. No other German region has a similarly strong café culture such as Saxony, mainly engaged in magnificent cafes in Leipzig (For Arabic Coffe Baum, Café Riquet Café Corso ) and Dresden ( Schinkelwache, Italian Village, Luisenhof and other attractions cafes at the White Hirsch) shows.

Dresden Eierschecke

Oberlausitzer Quarkkäulchen with sour cherries

Pulsnitzer cake

Nationally -known dishes

• Dresden Eierschecke
• Freiberger Eierschecke
• Blinsen
• Quarkkäulchen
• Klitscher
• Kalter Hund
• Wrap dumplings
• Dresdner Stollen
• Pulsnitzer cake
• Saxon Sauerbraten

Regional cuisines

Vogtland

Griene Gliese, Griegenniffte, Schladereguggs, Schwammebrie, Erdeppelsupp, Schwammespalken, Bambes, cut, Nacketen Maadle, Neunerlei, Zuedelsupp, Bruetsupp

Ore

→ Main article: Erzgebirgische kitchen

The kitchen in the Ore Mountains for centuries has been shaped by the changing economic conditions in mining, handicrafts, forestry and through homework. This was reflected in the simplicity of cooking ingredients, the art of improvisation and creativity of the Erzgebirge housewife resist. Thus arose among other things: Neunerlei, Rauchemaad, grimaces, Klitscher, buttermilk dishes and Heidelbeergetzen.

Area of ​​Dresden, Meissen and Saxon Switzerland

Dresdner Sauerbraten, Dresdner cradle roast, Radeberger meat, Dresdner Stollen, Meissner Fummel, Eierschecke, Quarkkäulchen

Leipzig and Leipzig lowlands

The Leipzig kitchen differed considerably from that of the immediate surrounding area. Influencing here shows the historically-based civic wealth of that fair city. There are here a number of dishes created that stand by their extravagance and their expensive ingredients whose purchase would have been absolutely impossible in comparatively bitterly poor Erzgebirge. The best-known food and drinks are: Leipziger Allerlei, Leipziger Lerche, Leipzig Räbchen, Gose

Upper Lusatia

Abernmauke, Lusatian dumplings, Lusatian linseed oil, peeling dumplings, Teichelmauke, blob cake, poppy seed cake