Schleswig-Holstein cuisine

The Schleswig -Holstein cuisine is a part of German cuisine kitchen. In the state of Schleswig- Holstein, the influences both from the Lower Saxony as well as the Danish and the Frisian area will be felt. Proximity to the sea as well as the rather harsh climate played a role that basic substances at all were available.

Well-known dishes

One of the most famous dishes in Schleswig -Holstein is pears, beans and bacon. In addition, (actually smoked Mettenden ) and pig's cheek, Sour role or the Danish Red groats are kale with smoked meat, " cooked sausage " ( like with cream ) widespread. Other traditional dishes are Labskaus Mehlbüdel, Schnüüsch, Rübenmalheur, Holsteiner Rübenmus, Holsteiner sour meat, elderberry soup and Swattsuer, buttermilk soup with Klüten, kale soup or bread pudding and on the west coast Dithmarsch flour bag, Big Hans and shrimps, since the late 19th century and cabbage. Vegetables are often prepared with a butter - flour sauce as Gestovtes vegetables. Prepared from turnip Gestovte beets are served in eiderstedt as a supplement to the role traditionally acids. In the region around Elmshorn Grey peas are a dish with a long tradition. Of particular importance are dairy and meat products. Holtsee cheese is a specialty, as well as Holsteiner ham. Also fish plays a major role on the East Coast. Especially mash Old Pickled herrings or KielerSprotte are typical of the country, as a typical New Year's Eve dish also cooked carp. For dessert you get in some vanilla ice cream with Friesian bean soup.

Straight from the farm kitchen, many courts have fallen into oblivion since the mid-20th century. These include Mädchenröte as a dessert, Förtchen as pastries and precursor of the Berlin pancakes, Munkmarsch clam stew, veal pudding or stuffed pork belly, one of the many meat dishes with sweet accompaniments.

Taste peculiarities

The preference of this regional cuisine, the sweetness of a dessert with a contrasting garnish how to combine sour or salty, is also called Broken Sööt ( Broken sweetness) respectively. It is usual especially the combination of flavors söötsuur ( sweet and sour ).

Typical dishes that already received the Broken - Sööt - taste due to the preparation method, are Göösküül söötsuur, the sweet and sour goose leg, the Holsteiner sour meat and the sweet is made ​​Rübenmalheur. Also, by connecting heavily salted and so spicy meat dishes with sweet side dishes created this taste sensation. Among the best known in northern Germany courts of this kind is one of the stew of pears, beans and bacon, which blends the sweetness of stewed pears with the hearty, fatty bacon broth. Also found Brooken Sööt the kale, which assumes a strong meat flavor with a long braise with cooked sausage and Pinkel, Kassel and pork cheek, served with caramelized roasted potatoes, possibly also with caster sugar to sweeten at the table.

The sweetness of the courts stirring frequently of prunes or raisins ago that not only serve with crushed crackers for filling of fried chicken, but also be served with fried fish and pork ribs, to chicken soup as the beef broth. Similarly, knows the regional cuisine fruit sauces and compotes as garnish for grilled fish.

Drinks

Apart from the standard drinks are popular in Schleswig -Holstein booze as grain and Kom for beer; a small beer and a brandy to order like a " Lütt un Lütt " ( " Small and Small" ). The most popular beers come from the state itself: Flensburg Pilsener Pilsener and Dithmarsch, both in the characteristic flip-top bottle.

Hot dishes include the " dead aunt ", elsewhere known as Lumumba, as well as the Pharisees. In fishing you drink anglers Muck, an eggnog -like drink.