Wonderful soup for a cold winter’s day with croutons and chives. Find more original German soups here: www.MyBestGermanRecipes.com

Ingredients
1kg white cabbage
60 g butter
80 g bacon cubes (Speck cubes)
1 tbsp sugar, 1 tbsp caraway seeds
200 ml dry white wine
1 l vegetable broth
200 ml heavy cream
2-3 potatoes medium size
salt, pepper
4 slices farmers bread or baguette bread
5 tbsp chopped chives

Cooking Instructions
- Cut cabbage in quarters, remove hard parts and cut it in 1 inch wide stripes.
- Heat butter, add speck, sugar and caraway seeds with cabbage and sautee it until transparent.
- Fill up with wine, broth and heavy cream, spice with salt and pepper.
- Peel potatoes and grate them, mix into soup, cover with a lid and let it simmer for 25 minutes.
- Cut bread into small cubes and fry it in a skillet in 1 tsp of butter until golden colored.
- Cut chives in small pieces and when soup is done sprinkle over soup on top of croutons.

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Goulash soup is a traditional soup for New years Eve or “Silvesterabend” in German, the night where people everywhere are celebrating the last hours of the old year. The goulash soup is also called midnight soup or “Mitternachtssuppe” because it will be served after midnight when the New Year has begun. This is tradition on every German NYE party.
But the Goulash soup is also a very popular soup in Germany throughout the year. You can get it as a snack or as fast food from the booths on the street or tat Take Aways.  Mostly you would eat it with a German bun, a Broetchen. French baguette with butter is the alternative if you cannot get the German bread.

Ingredients
1,5 kg stew meat (pork and beef mix or just beef)
1 kg potatoes
2 small cans kidney beans (optional)
4-6 tbsp tomato puree (from can or tube)
6 red onions
2 red pepper, 2-3 garlic gloves
1 bundle soup greenery (celery, leek, carrots)
4 l beef broth
2 cups red wine
some butter or ghee
Spices: salt, black pepper, sweet and mild paprika powder (at least 2-3 tbsp), caraway seeds (optional), Worcester sauce (optional)
1-2 bay leaves
1-2 tbsp tomato ketchup
heavy cream (1-4 tbsp) (optional)
flour (1-2 tsp)

Cooking Instructions Goulash Soup
- Cut the meat in small pieces; chop onions and garlic gloves; wash and chop the soup greenery in smaller pieces.
- In a big pot melt butter or ghee, add the onions and garlic, fry them briefly, then add meat and after 1 minute the soup greenery, all on high heat until the pores of the meat are closed.
- Powder flour over it; add the tomato puree, and red wine plus the beef broth.
- Let it boil on low heat for 1-2 hours or even longer depending on the meat quality (the meat has to be very tender and soft).
- Peel potatoes and cut them in small cubes; red pepper as well.
- Add potatoes, pepper, and bay leave 15 minutes before the soup is done.
- Wash kidney beans and add them to the soup (5 minutes before it is done).
- Add spices; if the soup is too thick add more broth; if the soup is too thin add more tomato puree;
- Optional: add heavy cream at the end.
- Remove the bay leaves.

Serve with baguette bread – Happy new Year – 2012 from www.MyBestGermanRecipes.com – your source for German recipes.

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There is no German Christmas market without hot spiced red wine or in German “Gluehwein”.  The mulled wine is the most famous warm beverage in Germany during the cold winter months.  Gluehwein tastes the best when drinking it outside when the temperatures are low. Find more German Christmas Recipes on www.MyBestGermanRecipes.com

Ingredients (for 4 bottles with 750ml content)
750 ml white wine, dry
750 ml wine, rosé (Moscato)
1500 ml red wine, (Bordeaux)
300 g sugar
1 organic lemon
1 organic orange2 cinnamon sticks
1 pinch nutmeg
5 cloves
2 star-anise
1/2 tbsp allspice

Cooking Instructions

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This is a local Austrian-German specialty that has become very popular. Let’s look first at some definitions.
The word “Kaiser” means “Emperor” and “Schmarrn” means “Mishmash” in Austrian-German. Nevertheless the translation of Kaiserschmarrn has generated some debate. “Kaiser” is literally translated as “emperor”, but not the word “Schmarrn” that has different definitions such as mishmash, mess, crumbs, a trifle, a nonsense, a fluff. But what is Kaiserschmarrn really?
Kaiserschmarrn is a light, caramelized pancake made from a sweet batter baked in butter. You can vary it with nuts, cherries, plums, apple jam or small pieces of apple, or caramelized raisins and chopped almonds. The pancake is cut into pieces while frying, shredded after preparation and usually sprinkled with powdered sugar, served hot with apple or plum sauce, or various fruits such as prunes or plums, lingon berries, strawberries or apples. Kaiserschmarrn is actually a dessert, but you can serve it as a main dish as well.
Some History
It is generally agreed that the dish was first prepared for the Austrian Emperor Francis Joseph I (1830–1916). There are several stories: One story involves the Emperor and his wife, Elisabeth of Bavaria, of the House of Wittelsbach. The lady was obsessed with maintaining a minimal waistline, so she directed the royal chef to prepare only light desserts for her, much to the  annoyance of her notoriously austere husband. Upon being presented with the chef’s confection, she found it too rich and refused to eat it. The exasperated Francis Joseph quipped, “Now let me see what ‘Schmarrn’ our chef has created.” The emperor used Schmarrn in this sense as “Nonsense” but to his surprise he liked the “Schmarrn” and a new dish was born that became very famous across the whole German-Austrian empire.
Interested in Subscribing German recipes? Go to www.MyBestGermanRecipes.com

Ingredients (4 servings)
575 ml milk
125 heavy cream
4 eggs (medium size)
1 sachet vanilla sauce – find it here
1 pinch salt
50 g sugar
250 g flour
tiny bit of baking powder (as we say “point of a knife” = Messerspitze)
30 g chopped pistachios
50 g flaked almond (they are cut into very thin slices; find it here
2 tbsp ghee or clarified butter
1 tbsp powdered sugar
almonds for decoration
Cooking Instructions Kaiserschmarrn
- Mix 200 ml of the milk and heavy cream in a bowl, add vanilla sauce and mix it with a mixer for about 2 minutes, keep it cool.
- Separate eggs; use egg yolks and mix it in a separate bowl with salt, vanilla sugar, sugar and 375 ml milk.
- Mix baking powder with flour and mix it into the egg mix slowly.
- Carefully mix in almonds and pistachios.
- Beat egg white until firm and mix it slowly into the batter.
- Heat 1 tbsp clarified butter in a pan (28 cm diameter).
- Pour in half of the batter and bake it on medium heat until golden.
- Divide it into 4 quarters and turn it with a wide cooking spoon.
- Let it bake to a golden-brown color.
- With a fork mash the pancake in small pieces; keep it warm and bake the remaining batter the same way.
- Dust the pancake with powdered sugar and decorate with almond thins.
- Prepare vanilla sauce per instructions.

Serve the royal dessert hot and with the Vanilla sauce.

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Another great and traditional German Christmas cookie recipe from www.MyBestGermanRecipes.com: Vanilla Cones or Vanillekipferl in German. This is one of my favorite Christmas cookies.
They last for weeks when you keep them at a cool place. Happy Baking!

Ingredients
260 g flour
200 sweet butter
100 g sugar, 1 package vanilla sugar Dr. Oetker
100 g ground hazelnuts

Baking Instructions
- Mix all ingredients and knead them until you have a firm dough.
- Cover the dough with aluminum foil and keep it in the fridge for 1 hour.
- Take it out of the fridge and divide the dough in multiple rolls of 1 inch diameter.
- Cut of little pieces of each roll and roll them by hand into a U-shaped form.
- Preheat the oven to 350 degrees F.
- Place the cones on a baking tray (laid out with parchment paper or buttered) and bake them for about 15 minutes.
- Take them out and dust them warm with powdered sugar.

Don’t make them too big. Less dough, the better they will be, this is the rule!

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Halloween Cookies

If you are looking for your fingers, maybe you find them in the oven. They taste best fresh! Happy Halloween from www.mybestGermanrecipes.com
Ingredients
125 g butter (soft)
125 g sugar
some lemon peel from organic lemon
1 pinch salt
2 egg yolks
250 g flour
almonds (peeled or almond leaves

Baking Instructions
- Knead butter, sugar and salt.
- Add egg yolk and lemon peel and knead again.
- finally add flour and knead, then place it in fridge for 20 minutes.
- Make fingers out of the dough all of the same size. With the back of a teaspoon make the fingertip and place an almond which is the finger nail.
- With a knife cut some folds so that you can see you have finger limbs.

- Bake them on 180 degrees C or 330 F until golden.

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German lentil soup

The lentil soup is a classic amongst all German soups. I tried out several options: Using lentils from a can and dried ones; dried lentils are the best.  You can reduce the cooking time when soaking them the evening before in water, and let the pot stand over night. Just boil them the other day in the same water.
In Germany these recipes such as Lentil Soup or Split Pea Soup are called “Eintopf” which means literally “One pot”.  The fact that all ingredients are cooking in one pot at the same time, makes cooking easy.  Just stir frequently and boil the sausages in the soup for some minutes before it is done.
Do you like this recipe? Find more @ www.MyBestGermanRecipes.com

Ingredients (serves 4)
* 2 cups dry lentils
* 1-2 medium size potatoes
* 1 medium size onion
* 1-2 carrots
* 2 thin slices of German Speck (Bacon or smoked ham)
* 2 slices of celery root and 2 celery stalks
* 1-2 tsp olive oil
* Purified or spring water
* 1 tsp German or French mustard
* 2 bay leaves
* Salt, fresh ground pepper
* 2-4 tbsp White Wine Vinegar
* Wiener or Frankfurter Sausages

Cooking Instructions
- Peel potatoes and cut them into cubes.
- Peel celery root and stalks and cut them into little pieces.
- Peel carrots and cut them into slices or cubes.
- Chop onion in small cubes.
- Cut ham into small pieces.
- In a medium to big sized pot heat olive oil, add onions and let it simmer for 1 minute. Wash lentils and add them to onions. Fill up with water.
- Add potatoes, carrots, celery and bay leaves. Add some more water if needed. The lentils should always be covered with liquid. Bring it to a boil and let is simmer (covered with a lid) on low heat for about 1 hour until lentils are soft.
- While the soup is cooking add the mustard, vinegar, salt and pepper.
- Stir frequently so it won’t stick to the bottom of the pot. Add some water if the soup gets too thick.
- 10 minutes before the soup is ready add the sausages so they get warm in the soup. Of course you could boil them separately but the typical way is to cook them in the soup.
If you want you cut the sausages into pieces and add them to the soup until they are cooked. Serve the lentil soup with bread and butter. In Southern Germany the soup is combined with Spaetzle. In this case you would cook the Spaetzle separately and serve them with the soup.

For vegetarians: Instead of using ham and sausages just cook the lentils with the vegetable; it tastes as good as with the meat.

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cheese spaetzle with fried onions

Cheese Spaetzle are one of my favorites when it comes to local food from the South of Germany. This recipes comes from a region named “Allgaeu” but it is popular all around in Swabia. It’s the area before Bavaria which is famous for its cheese, the milk and milk products, and it is a very popular German tourism region as well. In winter you can ski, in summer hiking or biking or just relaxing in the green environment. The food is awesome. It just tastes good; it’s food for the soul indeed.
Find more yummy German Food @ www.MyBestGermanRecipes.com

Ingredients
400 flour
5 eggs
1 TL salt
about 1/4 l cold water or mineral water
or 300 g dried Spaetzle
2 big onions
1 tbsp Butter
300 g grated cheese (Emmenthaler, Gouda, any cheese which melts easily but not processed cheese)
water with some salt
optional: chopped chives
optional:  salt, pepper

Cooking Instructions
- Sieve the flour into a bowl; add eggs, salt and water and mix it with a wooden spoon.
- Stir the dough until you can see bubbles. Maybe you have to add some more cold water.
- Melt butter in a skillet; peel onions and cut them in small rings. Fry them in the butter until light brown.
- In a big pot bring water to an boil. By using a wooden board or a Spaetzle press make the Spaetzle. Stir often with a wooden spoon; when the Spaetzle are swimming on the surface, they are done. Take them out with a skimmer and keep them in a warm bowl in the oven. Before you place them in the oven sprinkle some of the grated cheese over them.
- Repeat above step until the whole dough is gone.
- Serve them on warm plates and add fried onions on each portion, sprinkle chopped chives on top.
If you enjoy them as  main dish serve them with lettuce.

Beautiful landscape like you find in the Allgaeu

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apple crumble cake

In German we call this cake “Streuselkuchen” – the Streusel or crumbles  are a great topping for any fruit cake. It is the ideal cake for the “Kaffeklatsch” – the coffee table with friends and family Sundays or for any day. For more German cake recipes check out www.MyBestGermanRecipes.com

Ingredients
250 g soft butter
200 g sugar
5 eggs
300 g flour
100 g potato starch or tapioka
3 tbsp baking powder
2 packets vanilla sugar or the core of 1 vanilla bean
4 tbsp milk
1 kg apples
Streusel
100 g marzipan
300 g flour
100 g sugar
1 egg yolk
150 g cold butter
cinnamon
butter for the baking tray
powdered sugar, lemon juice

Baking Instructions
- whisk butter until foamy; while whisking add vanilla sugar or vanilla bean.
- add one egg after the other and whisk until creamy.
- add flour, starch and baking powder with milk (alternating).
- spread dough on a greased baking tray.
- peel apples and cut them in small slices; sprinkle them with lemon juice so they won’t get brown.

You might need less or some more apples depending on how you place them on the dough.

How to make the Crumbles or Streusel:
- Cut marzipan in little cubes.
- Add flour, sugar, cinnamon and egg yolk into a bowl.
- Add butter in little flakes on top and with your hands create small crumbles.
- Mix marzipan cubes to the crumbles and spread them over the apples.
Pre-heat oven and bake the cake for about 35 minutes for 200 C or 390 F.
Let it cool off ; serve it with powdered sugar on top and whipped cream.

Tip
If you like add to the dough a package vanilla pudding (from Dr. Oetker – find it here
Use about 35 g less flour. The dough will become a nice light yellow color.

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German Beef Roast with gravy and Spaetzle

Rinderbraten or German Roast Beef is a typical dish for Sunday lunches, birthday dinners or any festive occasion. It is always served with gravy, comes with side dishes such as Brussels sprouts (or cauliflower with carrots and peas) and Spaetzle. It is very delicious. In a so called “German Gasthaus” which is always serving home made cooking, they will serve a Rinderbraten in a home made gravy, and if it is a good restaurant, they even will serve you home made Spaetzle. And if you lik to read more about how the roast beef came to America click here to read more…
This recipes is from www.MyBestGermanrecipes.com – check it out for more original German recipes.

Ingredients German Roast Beef

600 g joint of beef
3 tbsp mustard, Pepper, salt, red pepper powder (paprika)
20 g foie grass or cooking oil
1 medium sized onion
1 stem of leek
celery leaves and root
1-2 garlic cloves
100 g mushrooms (white or brown)
1/8 l red wine (red cooking wine)
1/8 l broth
3 tbsp heavy cream
3 tbsp corn starch

Side Dishes
150 g pasta (preferably Spaetzle)
500 g Brussels sprouts
20 g butter

Cooking Instructions German Roast Beef
The meat will become very tender if you spread a thin layer of mustard over the meat before you broil it. The recommended meat for this recipe is the beef shoulder.
- Dry the meat with paper towels;
- Add mustard into a bowl and mix it with salt, pepper, and paprika;
- Spread mustard evenly over the meat and massage it into it;
- Heat lard in a skillet and fry the meat from all sides;
- Take meat out of the pot, wrap it in aluminium foil and keep it warm;
- Peel onion, cut it in rough pieces; clean leek and slice it; chop celery root and stem into cubes; peel garlic and cut it in pieces; clean mushrooms and cut them in pieces;
- By using the same pot which you used for the meat (in the same fat) fry all the vegetable and deglaze it with red wine
- Let it cook for a little bit (some minutes on low heat); you will get the important meat juice (or fond, or  jus)
- Put meat together with the fond back into the stewing pan and let it cook on low heat (jus should not boil) so it is braising;
- Put a lid on and let it braise for at least 90 minutes;
- Take meat out of the pan, wrap it in aluminium foil and keep it warm;

How to make the Gravy
- Puree the vegetable and the fond;
- Add the broth (I would use vegetable broth, organic, home made);
- Put cream into a bowl and stir in starch flour, mix it;
- Bring jus to a boil and mix in the starch  (you should get a creamy gravy, not too thick and not too thin);
- Put back the meat into the gravy.

How to make side dishes
- Cook Spaetzle per instructions;
- Clean Brussels Sprouts and cook them in water until they are soft; melt some butter and toss them in the butter; add salt and pepper;
- Take the meat out of the gravy, and cut it in horizontal (thick as a finger) slices.

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