The German liver dumpling soup is a Bavarian Specialty and called in German “Leberknoedelsuppe”. Knoedel is a dumpling and Leber is liver. If you travel to Bavaria one day, don’t forget to try one; you can get this soup in almost every Gasthaus. The home made recipe’s base is a beef broth, as described in … read more …
Maultaschen are a local specialty from the South of Germany, from Swabia, and are filled pockets with meat and/or vegetable. The classic filling is a mix of spinach and ground beef. Some recipes are using bratwurst filling, and some are without meat. There are different ways how to serve them. They taste delicious in a … read more …
Ingredients 1 kg potatoes, waxy, yellow 1 onion 100 g Speck (German Bacon) salt, pepper, 1-2 tbsp German mustard 3-4 tbsp vinegar and canola or olive oil fresh dill, parsley, chives, chervil, cress Cooking Instruction – Boil potatoes with skin, then while they are hot peel them (use a fork and stick it into the … read more …
It was one of Goethe’s favorite dishes: boiled potatoes and eggs with green sauce. The healthy-green sauce came from France where it was called “Sauce verte”. In Italy is is popular under the name “Salsa verde” and in Germany it is a specialty of Frankfurt. There they call it “Grie Soss” which means “Gruene Sosse”. … read more …
Potato salad is a very common salad in the South of Germany, especially in Swabia. This salad can be made in different ways. Some add pickles and mayonnaise, the Swabians add bacon and a dressing out of broth, oil and vinegar. It is best with sausages and fresh bread. Happy Cooking! Ingredients (serves 4) 1kg … read more …
German Egg liqueur or Eierlikoer in German is a traditional German liqueur and you can buy it from Verpoorten (the brand is not available in the USA). I found a local recipe from the former DDR (East-German Republic) as it was a very popular liqueur back then. You can enjoy it pure in small liqueur … read more …
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