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In Germany, soups are a popular and significant food, and many Germans eat soup at least once a week. [1] In German cuisine, it may be served as a first course or as a main course. [1] The use of a roux to thicken soups is common in German cuisine. [2] The use of legumes and lentils is significant and used in several German soups, such as split ...
Throughout Germany German pastry consisting of sliced apples Bratkartoffeln: Throughout Germany Fried potato slices, often with diced bacon or onions Bratwurst: Throughout Germany Sausage that is usually composed of veal, pork or beef. It is a traditional German sausage. Not to be confused with curry wurst. Currywurst: Berlin, Rhine-Ruhr
Germany is the third largest agricultural producer in the European Union [111] and the third largest agricultural exporter in the world. In 2013, German food exports were worth around EUR 66 billion. [112] Several food products are internationally known brands. [113] Aldi and Schwarz Gruppe are Europe's largest retailers. [114]
Throughout Germany and German-speaking regions. Main ingredients: Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices.
Mett may also be offered in sausage form (German:Mettwurst). In parts of Southern Germany mett (Mettstange) can be served on a lye bun instead of a regular bun. In southern Brazil, influenced by German immigrants, it is known as Hackepeter or carne de Onça in Curitiba where this dish is very common and served covered with chives. This ...
Pfeffernüsse are small spice cookies, popular as a holiday treat with Germans and ethnic Mennonites in North America. [1] [2] Similar cookies are made in Denmark, and The Netherlands, as well. They are called Pfeffernüsse (plural, singular is Pfeffernuss) in German, pepernoten (sing.
These German spice cookies have a distinct kick from ground pepper and a hint of sweet licorice flavor thanks to the anise extract. If you can't find the extract, use 1/2 teaspoon ground anise ...
Jägermeister (/ ˈ j eɪ ɡ ər m aɪ s t ər / YAY-gər-my-stər, German: [ˈjɛːɡɐˌmaɪstɐ] ⓘ) is a German digestif [1] made with 56 herbs and spices.Developed in 1934 by Wilhelm and Curt Mast, [2] [3] it has an alcohol by volume of 35% (61 degrees proof, or US 70 proof).
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