Brandenburg cuisine

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Court sale in Brandenburg

The Brandenburg cuisine is considered to be more down to earth. Traditionally, it also expresses the traditions of the population of northeast Germany, similar to those in Mecklenburg or Pomerania .

fish

The cuisine in the state of Brandenburg is very rich in fish because of the numerous large and small inland lakes . Pike , pikeperch , eel and carp such as the Peitzer carp are particularly popular. A typical preparation is the combination with the Spreewald sauce .

vegetables

Restaurant Zur Märkischen Schweiz in Buckow

The potato has also been an indispensable part of Brandenburg cuisine since Frederick the Great helped the potato to break through in Brandenburg with royal regulations.

Game and mushrooms

In the wooded areas of Brandenburg such as Schorfheide , Niederlausitz and Hohen Fläming, there are good game and mushroom dishes . Chanterelles , chestnuts and porcini mushrooms are plentiful in the Brandenburg forests in good years and consequently also on the menus of restaurants.

Regional specialities

A specialty of the Lower Lausitz are blintzes (in Lubben : the Plins, the blintzes, even pancakes or pancakes), a form of pancakes . In addition, linseed oil with its polyunsaturated fatty acids is obtained and eaten here. Quark with linseed oil , often with chopped onions or shallots, traditionally together with jacket potatoes ("jacket potatoes, quark and linseed oil" or in Niederlausitzer dialect "kneedeln, leineel and quark") are a main course that is well known in the region and beyond.

Uckermark specialties include a. Klopp ham (breaded boiled or smoked ham), wruken stew (stew with swede , vegetables and meat) and lilac herb (sweet and sour sauce made from elderberry puree).

Brandenburg is known for its cakes and desserts. The Fürst-Pückler-Eis and the Klemmkuchen from Fläming are well known . The Prignitzer "national dish " is Knieperkohl .

beverages

Beer Black Dept.

There are various breweries in Brandenburg . There was a year-long legal dispute over the beer, which was colored black by the Neuzelle monastery brewery , because the state government wanted to prohibit the brewery from marketing the drink under the name of black beer .

A former flourishing beer metropolis was Bernau . However, the “Bernauer Bier” was last produced in Berlin-Friedrichshagen .

A lot of fruit is grown around the city of Werder and processed into fruit wines . Good fruit brandies are also produced in various distilleries.

See also

literature

  • Bärbel Wichmann: Delicious Brandenburg. The culinary excursion guide , be.bra verlag, 3rd updated edition, Berlin 2015, ISBN 978-3-86124-681-7 .
  • Olaf Kappelt : Friedrich the Great - my cooking and kitchen secrets , Berlin-historica Verlag, 2nd edition, Berlin 2009, ISBN 978-3-939929-13-0 .

Web links

Commons : Brandenburg cuisine  - collection of images, videos and audio files