Eating and drinking in Brandenburg - Essen und Trinken in Brandenburg

The Brandenburger The cuisine is down-to-earth, with fish from the many lakes, game and mushrooms from the forests, fruit and vegetables from the farmers. Traditional dishes such as curd cheese with linseed oil and jacket potatoes have been preserved. Agricultural products such as potatoes are highly regarded, specialties are Spreewald gherkins, Teltower turnips and Beelitz asparagus.

dishes

• The Wruken Stew is a stew with turnips, vegetables and meat.

• Ham is a specialty of Uckermark. It looks like a schnitzel, but consists of breaded boiled or smoked ham that is soaked in milk for a few hours to desalinate it.

• Knee pork cabbage is in the Prignitz a national dish. It is a sour vegetable similar to sauerkraut. It consists of white cabbage, blue marrow stem cabbage, or leaves of red cabbage or kale, as well as cherry and grape leaves. The cabbage leaves are boiled, squeezed out, salted in, pounded into stoneware pots in layers with the vine and cherry leaves and then fermented lactic acid for a few weeks. The Knieperkohl is served with pork knuckle, cabbage sausage, crackers or Kasslerkamm, with potatoes.

• A Hunter schnitzel is usually a centimeter-thick slice of hunting sausage or beer ham, breaded and served with a sauce made from tomatoes with onions. Potatoes, potato salad, mashed potatoes, French fries, croquettes or pasta are served as a side dish.
• In Niederlausitz you can find one on many menus Pork steak Spreewald style. On the pan-fried meat there is a portion of horseradish, which can be quite hot. Fried potatoes are often served as a side dish.
• This is also very popular in Lusatia Grützwurst (also: Pan sausage, Filling or dead grandma), a black pudding with grits, often with raisins. It is heated in the pan (if filled in artificial casings) or in water (if in natural casings), usually served with mashed potatoes or boiled potatoes and sauerkraut. There is also a variant with applesauce (also known as "heaven and earth") and with fried onions and apples. You can find Grützwurst as a snack in butcher shops and in rustic restaurants with home-style cooking. That is a little less known Bread liver sausagewhich is also boiled and then removed from the intestines. This is served like the grützwurst.
• The hearty cabbage roll (in Saxon rather than Cabbage wrap known) is minced meat wrapped in white cabbage, it is served with boiled potatoes. It is often seasoned with plenty of caraway seeds.

fish

There are a large number of inland lakes in Brandenburg, so the range of local freshwater fish is correspondingly large, and they are also offered in the local restaurants. In the Spreewald in particular, there is hardly a restaurant that does not offer fish. A pikeperch is standard in the menu in the region. Pike and catfish are also very common, mostly fried as fillets.

• The Spreewald sauce is a classic sauce that goes well with cooked fish such as pike, pikeperch or eel (green eel). A white basic sauce is made from fish broth and a light roux, which is then refined with cream, butter, parsley and dill.

• The Vendace belongs to the salmon fish. They are valued for their good taste and few bones. The meat is fat, smoked it is a delicacy.
• Are very popular too carp. All around cottbus carp breeding is carried out quite intensively. The carp ponds near the city are best known Peitz. You can buy fresh Peitzer carp (it is even cultivated in its own right) at the markets. The fish is rarely found in restaurants. It is often eaten at home on special occasions, such as New Year's Eve. In eastern Brandenburg, the cooked carp with beer sauce is a popular dish for Christmas and New Year's Eve.

Desserts

• Plinsen are round pancakes made from a batter made of eggs, salt, milk and flour that is fried on both sides. If quark is added, that's it Curd lentilsIn Lusatia, buttermilk is often used in the dough instead of whole milk, then it is butter milk lentil. They are eaten sweet with sugar, jam, jam, applesauce, nougat cream or savory with ham, cheese or vegetables. The pancakes are rolled up, served in pieces or cut into small squares. You can be eating hot or cold. Occasionally yeast lentils can also be found in Lusatia. In the southern Calauer Switzerland are the three Plinsdörfer Gosda, Weißag and Zwietow. There the plinsen are still traditionally made from buckwheat flour. The old grain, also called heather here, thrived on the poor soils of the region and is still grown today. In Niederlausitz there is also a different way of writing or speaking (the plins / plins).

• Lilac herb is a sweet and sour sauce made from elderberry, an elderberry syrup

• Quite popular in Lusatia, but rarely found in restaurants yeast-dough dumpling. They are often served with a fruity side dish. Blueberries are a classic. Baked fruits are also popular, i.e. dried fruits (plums, pears, apples ...) that are boiled in water with a little sugar until a slightly creamy sauce is obtained.

Pastries

• Clamp cake is traditionally baked on an open flame in a cake iron. The waffle-like pastries are made in Flaming Served at family celebrations or at Shrovetide.

• The Uckermark apple bread is baked with apples, raisins and nuts in a loaf pan. It is eaten coated with butter.

• Eberswalder Spray cake consist of choux pastry, which are fried in fat as round rings. You also will be Splash rings or Victoria spritz cake called.

Sweets

• The Fürst Pückler ice cream consists of three different types of ice cream, mostly chocolate, strawberry or raspberry and vanilla ice cream. It's after the Brandenburger Hermann von Pückler-Muskau (1785–1871) named.

ingredients

• Spreewald gherkins is a protected geographical indication. The pickled cucumbers must be processed in the Spreewald and at least 70% of the cucumbers used must have grown there. With around 600 hectares, the Spreewald is the second largest cucumber growing area in Germany; up to 40,000 tons of outdoor cucumbers are harvested annually. The taste of the Spreewald cucumber comes from the processing and the spices, such as fresh dill. The most common is the pickled cucumber. This is accompanied by sour cucumbers, mustard cucumbers and garlic cucumbers.

In the following places you can find special things about the Spreewald cucumber:

• Luebben with the production company Spreewald Feldmann GmbH & Co KG
• Boblitz, there are tours during the cucumber production at harvest time at RABE Spreewälder Konserven
• Golßen with the possibility to visit the cucumber production at Spreewaldkonserve Golßen
• Leipe with traditional vegetable growing.
• Lehde with the farmhouse and cucumber museum.
• Sloppy with the Agricultural History Museum
• Luebbenau with the Spreewald Museum

Field crops

• The Beelitz asparagus grows on sandy soils in the middle of Brandenburg, in the southwest of Berlin.

• Teltower turnips are a special form of turnip named after the landscape from which they originate, the Teltow. They are used raw in salads or cooked as soup or as a side dish. The classic preparation is to caramelize them with butter and sugar, then deglaze them with meat broth, then steam them until a dark sauce is created that is thickened with flour.

fruit

Around Werder is due to the mild climate fruit cultivated, it is one of the largest fruit-growing areas in Germany. Fruit wines are produced, but the fruit is also sold fresh seasonally,

• Strawberries and sweet cherries in June, July
• Raspberries and currants in July, August, September
• Sour cherries in July, August
• Plums in August, September
• Apples and pears in September, October

• 52.62659912.752139Old wash house1 Old wash house - In the farm shop there are regional products, everything to do with pears, pear vinegar, pear cake, pear brandy, pear liqueur, etc.

sausage

• Eberswalder sausages are well known in the new federal states. Specialties are the sausages without casing and the original Schorfheider stick salami. The EWG Eberswalder Wurst GmbH and EFG Eberswalder Fleisch GmbH was founded in 1977 as Slaughter and processing combine Eberswalde (SVKE) and was the largest meat processing company in Europe in the 1980s. Today the company is the largest manufacturer of meat and sausage products in Brandenburg and supplier of stadium sausages to 1. FC Union Berlin.

• At the Glindower stick it is a type of salami

oil

• Lusatian linseed oil is a protected designation of origin. A Lusatian specialty is to dip rolls in linseed oil and sugar, or to eat jacket potatoes with quark and linseed oil.

beverages

Wine

In Werder is on over 10 acres Wine cultivated. The Wachtelberg is the northernmost vineyard in the world and, it is also claimed, the northernmost vineyard in the world. The red wines are grown regent and Dornfelder and the white grape variety Müller-Thurgau, from which the first sparkling wine in Brandenburg is made. The wines can be bought in some shops in Werder.

• wein-land-brandenburg.de Network viticulture in Brandenburg, information on winemakers, viticulture, events, etc.

• route-brandenburger-weinkultur.de Information on winemakers, viticulture, events, etc.

• Strauss tavern "Weintiene"

From the fruit, too Fruit wines produced. Every year at the Tree Blossom Festival, the wines are tasted and the Golden jar awarded. (A jar is a large clay / stone vessel.) There are also unusual varieties such as raspberry, peach, gooseberry and rhubarb wine, or curiosities such as wine made from walnuts or josta berries. The wines are available from local beverage stores.

beer

The Association for the Promotion of Brandenburg Small Breweries and Pub Breweries and Regional Structures e.V. had the idea for the Brandenburger Bierstrasseto draw attention to the growing number of small breweries in Brandenburg. Artisanal beer is always a worthwhile destination for a detour or an excursion.

• The amber one Werdersche beer with 4.8% alcohol content is from the, just a few kilometers away, Brewery in the forester's house Templin in Potsdam produced.

• At the Werderaner Cherry beer are cherry juice from the Havelland and invert sugar syrup with bock beer from the monastery brewery New cell mixed. The mixed beer drink with 5.0% alcohol content is available in local beverage shops and restaurants.

Mixed beer beverages

With the large number of mixed beer drinks it is worth asking if you don't want to experience any surprises.

• At Alster or Alsterwasser, beer is mixed with white lemonade, which in the south corresponds to a shandy.

• At the Cyclist beer is mixed with yellow orange lemonade.

• If diesel ordered, you get beer with cola.

• In which Potsdamer beer is mixed with red raspberry lemonade or barrel shower.

• At a Beer spritzer beer is mixed with mineral water

Breweries

• 52.359513.02365Brewery in the Forsthaus Templin excursion restaurant1 Type is group designationBrewery in the Forsthaus Templin excursion restaurant in Potsdam

• 52.42218413.069753Brew Pub Meierei in the New Garden2 Type is group designationBrew Pub Meierei in the New Garden in Potsdam

• 52.40868212.867463Brewery Zum Rittmeister3 Type is group designationTo the Rittmeister in Werder (Havel)

• 52.9905311.75917Alte Ölmühle brewery4 Type is group designationOld oil mill in Wittenberge

• 52.41563212.415241Bräuhaus pub pure5 Type is group designation in the Bräuhaus pub pure in Brandenburg on the Havel unusual varieties, including garlic brew or liquorice beer, are also brewed.

Schnapps and liqueurs

• The Spreewaldbitter is a digestible herbal liqueur with - as the name suggests - quite bitter taste. Another well-known herbal liqueur, albeit with a slightly sweeter taste, is the Zinna monastery brother.

• 52.34832612.883477Glina whiskey6 Type is group designationGlina whiskey in Werder (Havel). Home-distilled whiskey and other spirits. Shopping in the Schultz'ens farm shop. Guided tours, tastings and regular whiskey evenings.

Soft drinks

Culinary calendar

Culinary delights are often seasonal. Fruits and vegetables are tastier when they are ripe; meat and fish are also subject to seasonal influences. Every season of the year, festivals are celebrated that have a general theme or focus on certain foods. There are also drinking and eating habits throughout the year that arose from religious traditions such as fasting times.

January

• Knieperkohl in the Prignitz

February

• Knieperkohl in the Prignitz

March

• Knieperkohl in the Prignitz

April

• The Asparagus season starts at the beginning of April, depending on the soil temperature

• Traditionally on April 23rd the Day of the beer celebrated, because on this day in 1516 the German purity law was proclaimed. There are events on the topic of beer in many places (German Brewers' Association).

May

• Asparagus season

• At the Tree blossom festival in Werder (Havel) fruit products such as jams and wine are offered. It is celebrated the week around May 1st and attracts several hundred thousand visitors.

June

• The first weekend is celebrated in Beelitz the Asparagus Festival. There's everything about asparagus, even an asparagus peeling.

• The Asparagus season ends on Midsummer Day, June 24th.

July

August

• The second weekend is in Golßen in the Unterspreewald the Spreewald Cucumber Day. There are Spreewald and Brandenburg specialties, an adventure market, Sorbian customs and the coronation of the cucumber king couple.

• From August to October there is the Flaming the Culinary potato tour. In many restaurants in the region, regional potato dishes are offered.

September

• From August to October there is the Flaming the Culinary potato tour. In many restaurants in the region, regional potato dishes are offered.

October

• From August to October there is the Flaming the Culinary potato tour. In many restaurants in the region, regional potato dishes are offered.

• All around Angermünde in the Uckermark will be throughout October Uckermark pasta weeks celebrated. There is everything to do with the potato. Originally supposed to be the potato Nodulus called wordes what one comes from in the Uckermark Pasta made.

• Last weekend takes place in Uetz couples the Brandenburger Schlachtefest instead of. Around 50 Brandenburg exhibitors present regional delicacies from the slaughterhouse to suckling pig.

• Knieperkohl in the Prignitz

November

• Knieperkohl in the Prignitz

December

• Knieperkohl in the Prignitz
• There is always something culinary to discover at the Christmas markets

literature

• Julia Schoon: Culinary Brandenburg. Trescher Verlag, 2018, ISBN 978-3-89794-429-9 , P. 176. Over 100 excursions to factories and farm shops

Recipes

If you want to enjoy Brandenburg cuisine at home, you will find the appropriate recipes in Koch Wiki under Category: Brandenburg cuisine. Have fun cooking at home.