German Cusine
German Cuisine
German Cuisine Cultural Diversity SOC 321 David Webber Baker College
German Cuisine This paper contains information on German cuisine and restaurants in the Chicago area. It includes recipes. The Germans like to eat large meals that include big portions of meat and bread. Potatoes are one of the favorite foods the Germans use. They have potatoes with pears. Many like to make different stews that may have three different meats and fruits instead of vegetables in them to add a sweet and sour taste to the meal. Knödel, or dumplings, are available at many meals. Germans enjoy bread with every meal, with rye, pumpernickel, and sourdough breads more being more common than white bread.
Another popular meal the Germans like is the Spargel (asparagus) served with a sauce or in soup is popular in the spring. In essence the German cuisine consists of meat and potatoes and both may be served in a variety of ways. Here are some typical dishes:
Schweinebraten
Pork roast in a rich gravy. Served with boiled potatoes.
Goulasch
Sharply fried beef and pork cubes stewed with onions and red or green pepper. It is served with boiled potatoes, mashed potatoes or noodles.
Kassler mit Sauerkraut
Cured pork shops, cooked, served with Sauerkraut and boiled potatoes.
Eisbein mit Sauerkraut
Very fat pork knuckles, cooked, served with sauerkraut. It was a favorite when most people still worked hard in the fields. Modern lifestyle and health consciousness did away with this item.
Wiener Schnitzel
Thin veal fillet, crumbed and fried. Served with chips and salad.
Erbsensuppe
Pea soup with onions and potato cubes. Cooked in a beef broth and
German Cuisine Cultural Diversity SOC 321 David Webber Baker College
German Cuisine This paper contains information on German cuisine and restaurants in the Chicago area. It includes recipes. The Germans like to eat large meals that include big portions of meat and bread. Potatoes are one of the favorite foods the Germans use. They have potatoes with pears. Many like to make different stews that may have three different meats and fruits instead of vegetables in them to add a sweet and sour taste to the meal. Knödel, or dumplings, are available at many meals. Germans enjoy bread with every meal, with rye, pumpernickel, and sourdough breads more being more common than white bread.
Another popular meal the Germans like is the Spargel (asparagus) served with a sauce or in soup is popular in the spring. In essence the German cuisine consists of meat and potatoes and both may be served in a variety of ways. Here are some typical dishes:
Schweinebraten
Pork roast in a rich gravy. Served with boiled potatoes.
Goulasch
Sharply fried beef and pork cubes stewed with onions and red or green pepper. It is served with boiled potatoes, mashed potatoes or noodles.
Kassler mit Sauerkraut
Cured pork shops, cooked, served with Sauerkraut and boiled potatoes.
Eisbein mit Sauerkraut
Very fat pork knuckles, cooked, served with sauerkraut. It was a favorite when most people still worked hard in the fields. Modern lifestyle and health consciousness did away with this item.
Wiener Schnitzel
Thin veal fillet, crumbed and fried. Served with chips and salad.
Erbsensuppe
Pea soup with onions and potato cubes. Cooked in a beef broth and