Baden kitchen
The regional cuisine of the German cultural region of Baden is called Baden cuisine .
Due to the climatic advantages of the Upper Rhine lowlands , viticulture is typical for Baden, see Baden (wine-growing region) . The cuisine is characterized by the combination, modification and refinement of various dishes from the neighboring kitchens in Swabia , Alsace , Switzerland and French cuisine .
Appetizers
- Pita soup
- Marrow dumpling soup
- Baden snail soup
- Lamb's lettuce ("Sunnewirbeli", "Nüsslisalat") with croutons ("Kracherle")
- Enema soup (meat or vegetable broth with whisked egg)
Main courses
- Bibbeliskäs (also called "Bibbeleskäs" in southern Baden, "Weißer Käs" in northern Baden)
- Steamed noodles with potato soup
- Egli
- Canned Veal
- asparagus
- cheese noodles
- Sulz
- Maultäschle
- Ox breast with horseradish sauce
- Cream leaves
- Saddle of venison Baden-Baden
- Schäufele ("Schiifeli")
- wild boar stew
- Butcher soup
Side dishes
- Schupfnudeln ("Bubespitzle")
- Spaetzle (also "Knöpfle")
- potato salad
- pancakes
- Scratched
- Steamed potatoes (raw seared potato pieces that are cooked in water and then fried again until crispy)
- "Brägele" or "Rauhbrägeldi" (raw fried potatoes )
- pretzel
Snack in between
Desserts
- Kirschenplotzer (a layer cake based on rusks and cherries)
- topped Apple pie
- Shards ("shards")
- Strübli ("Striebele")
- Battered Apple Cakes
- Furnace slip
- Black Forest cake
- Tart
- New year pretzels
See also
Web links
Commons : Badische Küche - Collection of pictures, videos and audio files
- Baden cookbooks in the Baden State Library
- Baden cuisine (city guide Baden-Baden)