Search results
Results from the WOW.Com Content Network
Spätzle ([ˈʃpɛtslə] ⓘ), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, [1] it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types ...
Spätzle is the Swabian diminutive of Spatz and possibly means “ sparrow ” or “clump”. Spätzle used in this context stands in plural form. In the 18th century this dish was referred to as "Wasserspatzen" (engl. water sparrows). In Switzerland and in Markgräflerland (Margraves’ Land) the dish is called "Spätzli" or "Chnöpfli" and ...
Käsespätzle. Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzln in Tyrol) is a traditional dish of the German regions of Swabia, Baden and Allgäu, and also in the Austrian regions Vorarlberg and Tyrol, as well as Liechtenstein and Switzerland.
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
Mi bakso – bakso meatballs served with yellow noodles and rice vermicelli in beef broth. Mi celor – a noodle dish served in coconut milk soup and shrimp-based broth, specialty of Palembang city, South Sumatra. [6] Mi koclok – chicken noodle soup from Cirebon. It is served with cabbage, bean sprout, boiled egg, fried onion, and spring onion.
Gulaschsuppe (goulash soup) is the same concept served as a soup, usually with pieces of white bread. Venison goulash with dumplings, leeks, and lingonberry sauce served in Berlin Tomato-based goulash with root vegetables, paprika, and beef. Served with beer and brown bread at an outdoor café in Berlin, August 2024.
Beef. Ingredients generally used. Spices, saltpetre, water, beer. Spiced beef is a form of salt beef, cured with spices and braised or boiled. It is a traditional festive dish in many countries. In England and Wales it has been known for more than 300 years. It remains a traditional Christmas or New Year dish in Ireland.