South German Recipes

Here I have compiled typical southern German recipes, which are also eaten in other regions of Germany. That is why we have listed here all recipes which cannot be clearly assigned to a certain region, but which are eaten everywhere in southern Germany. Bavarian recipes have their own category. Sometimes it is quite difficult to assign a recipe to a certain region, because it is known and popular in other federal states in small variations of the ingredients or the name. For example, you can find the Kirschenmichel / Kerscheplotzer in different regions, where it is one and the same dish. In contrast to northern Germany, potatoes do not play such a major role in southern Germany. But there are more products made from grain. Swabia is known e.g. for its Spätzle. This type of pasta is best prepared by yourself and the dough is scraped directly from the board into the boiling water. Who loves it a little more finely, can press the dough naturally also by the Spätzlepresse. Westphalia is not only known for its juicy pumpernickel (a particularly dark, almost black bread), but also for the wonderful sausages that are often served with it. The Saarland and Baden-Württemberg are influenced by French cuisine. But also the famous Black Forest ham comes from this region.

Asparagus with Badischer Kratzete
Asparagus with Badischer Kratzete For asparagus with Badischer Kratzete peel asparagus and cut off the woody ends. Place the peel and ends in a tall asparagus pot. ...
Bacon dumplings
Bacon dumplings can be served as a hearty side dish with roast meat or sauerkraut, but can also be served as a soup in strong beef broth. For the bacon dumplings, first whip a medium organic egg into a bowl and whisk with milk. ...
Black Forest Cake
Black Forest Cake Schwarzwälder Kirsch Torte can be kept in the refrigerator for several days and tastes more aromatic the longer it is baked. Bake a crumbly dough base and chocolate sponge cake, size 26, see recipes. ...
Black Forest Cup
Black Forest Cup The Black Forest mug can also be prepared for big celebrations. Then simply take the quantity 3 or 4 and fill the Schwarzwald Creme into a very large glass bowl instead of in glasses. ...
Black Forest Land Bread
Black Forest Land Bread Black Forest country bread needs 6 to 7 hours of rest. But the effort is worth it, because the Black Forest country bread stays fresh for up to a week if you wrap it in a tea towel. ...
Black Roots
Black Roots Peel the black roots under running water and immediately place them in slightly salted water mixed with lemon juice. The roots would otherwise turn brown. ...
Blue cabbage
Blue cabbage Halve the blue cabbage and cut it into very fine slices with a bread slicer. Heat the goose fat in a casserole dish. ...
Blue Tip Brat Sausage
Blue Tip Brat Sausage Blaue Zipfel Brat Wurst is a dish from Franconia. Blaue Zipfel is usually made from raw Franconian sausage, which tarnishes slightly bluish in a strongly spiced vinegar brew, giving it its name. ...
Cabbage wrap
Cabbage wrap Cut out the white cabbage stalk in a wedge shape. Heat salt water. ...

(C)opyright by Marions Kochbuch