Schleswig-Holstein cuisine
The Schleswig-Holstein cuisine is a part of the German cuisine . In the federal state of Schleswig-Holstein , the influences from both the Lower Saxony and the Danish or Frisian areas can be felt. The proximity to the sea as well as the rather harsh climate played a role in determining which basic substances were actually available.
Well-known dishes
One of the most famous dishes in Schleswig-Holstein is pears, beans and bacon . Besides are kale with smoked pork , " boiled sausages " (actually smoked Mette ends ) and pig's cheek , Sour role or red fruit jelly (like with cream) widespread. Other traditional dishes include Labskaus , Mehlbüdel , Schnüsch , Rübenmalheur , Holsteiner Rübenmus , Holsteiner Sauerfleisch , lilacberry soup and Swattsuer , buttermilk soup with kale , kale soup or bread pudding and, on the west coast, Dithmarscher flour sack , Großer Hans and North Sea shrimps , and since the late 19th century, too. Vegetables are often prepared as stoved vegetables with a butter and flour sauce . In Eiderstedt role traditionally made as a supplement to acids turnips prepared Gestovte beets served. In the region around Elmshorn, gray peas are a dish with a long tradition. Dairy and meat products are of particular importance. Holtsee cheese is a specialty, as is Holstein ham . Fish also plays a major role on the east coast. Especially mash coils , herring or KielerSprotte are typical of the country, as a typical New Year's Court also boiled carp . For dessert, in some places you get vanilla ice cream with Frisian bean soup .
Since the middle of the 20th century, many dishes from the rural kitchen have been increasingly forgotten. These include Blushing girl and Mädchenröte as desserts, æbleskiver as pastries, Munkmarscher Shellfish stew, veal pudding or stuffed pork belly, one of the many meat dishes with sweet accompaniments.
Flavor specialties
The preference of this regional cuisine to combine the sweetness of a dish with a taste contrast such as sour or salty is also referred to as Broken sööt (broken sweetness). The most common flavor combination is söötsuur (sweet and sour).
Typical dishes that get the broken sööt taste through the way they are prepared are Göösküül söötsuur , the sweet and sour goose leg , the Holstein sour meat and the sweetly dressed beet malheur . This taste impression is also created by combining strongly salted and therefore spicy meat dishes with sweet side dishes. One of the best-known dishes of this kind in northern Germany is the stew made from pears, beans and bacon , which mixes the sweetness of the pears with the hearty, fatty bacon broth . Likewise Brooken place Sööt the kale , which by long stewing with cooked sausage and Pinkel , Kassel and pork cheek takes on a strong meat flavor with caramelized roasted potatoes served, possibly also with caster sugar for sweetening at the table.
The sweetness of the dishes often comes from prunes or raisins , which are not only used with crushed rusks to fill roast poultry, but are also served with fried fish and pork ribs , with chicken soup and beef broth . The regional cuisine also knows fruit sauces and compotes as an accompaniment to fried fish .
beverages
In addition to the common drinks, schnapps like Korn and Köm are popular with beer in Schleswig-Holstein ; A small beer and a schnapps are often ordered as “Lütt un Lütt” (“Small and Small”) .
Hot specialties are “Tote Aunt”, known elsewhere as Lumumba , and the Pharisee . In Fishing drinking Angler Muck , a punch-like drink.
Events
The most famous event with a focus on Schleswig-Holstein cuisine is the Schleswig-Holstein Gourmet Festival , founded in 1987 , the oldest gourmet festival in Germany, at which prominent guest chefs use regional products for their menus.
literature
- Hans-Joachim Schiller (editor): Düt un dat ut Pütt un Pann: Recipes and hints from the SCHLESWAG teaching kitchen (2nd edition), SCHLESWAG-Aktiengesellschaft 1990
