Side dish

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A side dish (also an addition ) is a component of a dish . In addition to the type of preparation, they give a dish its determining character. A side dish is the opposite of the main ingredient, which often consists of meat or fish . The side dish typical for the respective main ingredient is called a garnish . In the Vienna area, the term addition is used especially for meat dishes .

In Germany today the side dish is divided into a side dish and a vegetable side dish; "Saturation supplement" is originally a term used in GDR gastronomy . Birgit Wolf defines the GDR term saturation side dish as a “collective term for the potatoes , rice , noodles served with meat dishes in restaurants when it was not possible to foresee what would be available when the menu was printed .” The side dish can often be changed in restaurants on request for example french fries instead of spaetzle .

Types of side dishes

Satiety side dish

Potato salad as a filling side dish, here with redfish fillet

Today, all over Germany, foods rich in carbohydrates are referred to as satiety side dishes , which are primarily intended to provide energy (see: physiological calorific value ) and fiber in order to contribute to satiety during a meal . Typically, they are slightly or mildly seasoned so as not to affect the character of the dish. They are mainly offered warm or cooled down (e.g. "lukewarm potato salad"). Salads made from potatoes and pasta are also common side dishes.

A side dish is:

Vegetable side dishes

Basmati rice as a filling side dish and
cucumber sticks as a vegetable side dish, here with shrimp

Vegetable side dishes are low-carbohydrate foods that are mainly used to add fiber and ingredients such as vitamins and minerals to the meal . Some cabbage side dishes are also said to aid digestion of the dish.

A vegetable side dish is called:

In addition, salad is served as a side dish with some dishes . In some theoretical classifications, the garnish and decoration are also referred to as vegetables.


  • Erhard Gorys : The new kitchen dictionary. 7th edition. dtv, Munich 2001, ISBN 3-423362-45-6 .
  • Richard Hering : Herings Lexicon of the Kitchen. 23rd edition. Pfanneberg, Haan-Gruiten 2001, ISBN 3-805704-70-4 .
  • Gerd Freudenberg, Jürgen Herrmann, Bernd Patzig: Textbook for cooks. Part 4: Food theory and supply theory. Fachbuchverlag, Leipzig 1977.

Individual evidence

  1. Entry on supplement (food) in the Austria Forum  (in the ABC of Folklore Austria), accessed on December 5, 2011.
  2. Peter von Polenz: German language history from the late Middle Ages to the present. 1991, p. 430.
  3. a b Birgit Wolf: Language in the GDR. A dictionary. 2000, article satiety supplement .