Bavarian food

From World travel guide

Traditional food in Bavaria

Contents 1 Brotzeit und Salate 2 Soups and Stews 3 Main courses with Meat 4 Without meat 5 Desserts

Brotzeit und Salate

• Bayerische Brotzeit
• Krautsalat mit Speck Marinated white cabbage slices which is a typical Bavarian dish and is an important ingredient for many salads.

• Rot-Rübensalat Beet root salad a la Bavarian style

• Kartoffelsalat Salad made from marinated boiled potatoes. It is a common dish in southern part of Germany, but the Bavarians tend to add more vinegar than others.

Soups and Stews

• Bayerische Brennsuppe

• Brotsuppe mit Schnittlauch

• Rumfordsuppe

• Dotschen mit Schweinefleisch und Kartoffeln

• Pichelsteiner

• Leberknödelsuppe Typical bavarian soup with a dumpling from pork liver.

Main courses with Meat

• Krenfleisch Cooked leg joint served with hot horseradish.

• Schweinebraten mit Bier Among the most typical dishes in Bavaria. Well cooked meat served in slices with gravy, often accompanied by Knödel.

• Würstchen mit Beilagen Würstchen (sausages) are found in great variety in Bavaria and are served in various combinations. Just to name a few typical ones such as: Nürnberger Bratwurst, Weisswurst, Rindswurst (Rote), Wollwürste, Landjäger and Schweinswürste.

• Nürnberger Bratwurst mit Sauerkraut Probably the smallest among all sausages in Bavaria this one become famous all over Germany. Fried sausages served with sauerkraut is a speciality from Nürnberg.

• Beinfleisch mit Schnittlauchsauce

• Bifflamott Beef that is strongly marinated for 2-4 day prior to cooking, served with gravy.

• Fleischkäse Certainly, Bavaria is the best place in Germany to have Fleischkäse (Leberkäse). Originally it is a meat match that is baked in the oven until it becomes a solid mass. Variations of this include chunks of meat and vegetable baked together. It is served directly from the oven and cut in 1 cm thick slices and is eaten with mustard. However, you can enjoy it cold as well.

• Schweinehaxe Grilled pork joint often served as half or quarter Schweinehaxe.

• Rindfleisch auf Wildbretart

• Gebackenes Kalbsbries Baked cow brain.

• Rahmgulasch

• Rehgulasch mit Steinpilzen Gulasch made from venison served with a gravy of mushrooms.

• Gansebraten Goose is a typical dish for winter and is often served for Christmas dinner.

• Gansekeulen mit Blaukraut Goose drumstick served with red cabbage.

• Fleischpflanzerl Typical meatball made from minced meat and bread rolls.

• Topfenknödel mit Wammerl Knödel can be prepared from potatoes and from bread or as in this example with “quark” something that is similar to cottage cheese served with pork belly and sauerkraut.

Without meat

• Grünkernpflanzerl The vegetarian version of “Fleischpflanzerl” prepared from a rare cereal called “Grünkern”.

• Kartoffelschneckerl mit Kraut

• Geröstete Knödel mit Ei Leftover Knödel from the day before fried with egg make a nice dish.

• Krautfleckerl

• Krautwickerl (is not vegetarian due to the meat filling)

• Schwammerl mit Semmelknödel

• Sideorders

• Bauernknodel

• Saubohnen mit Rahmsauce

• Lauch mit Semmelbrösel

• Kartoffelknödel

• Meerrettichgemüse

• Schupfnudeln

Desserts

• Apfelauflauf

• Dampfnudeln mit Vanillesauce

• Semmelschmarrn mit Zwetschgenkompott

• Münchner Apfelstrudel

• Prinzregententorte

• Ausgezogene Kücherl

• Kletzenbrot