Thuringian Recipes

Old Thuringian Castle
Thuringian Recipe
Thuringian Recipes


1. Thuringian Potato Dumplings (Thueringer Kartoffelkloesse)

2. Thuringian Yeast Dumplings (Thueringer Hefekloesse)

3. Thuringian Napkin Dumplings (Thueringer Serviettenkloss)

4. Beef Roulade (Rinderroulade)

5. Leek Stock (Porreebruehe)

6. Sauerkraut and Knuckle of Pork (Sauerkraut und Schweinshaxe)

7. Horseradish Broth (Meerrettichbruehe)

8. Marinated Beef (Sauerbraten)

9. "Suessa Schnietla" – The Sonneberg Vegetables Soup


The Thuringian Cuisine is popular worldwide. The traditional highlight is the "Thueringer Kloss" followed by the "Thueringer Rostbratwurst" that everybody knows. The Thuringian Cuisine offers much more culinary specialties, diversified and full of tasty bonuses. The wealth of wood and the multifaceted fruit and vegetable producing areas of Thuringia have unfluenced their cuisine until now. Following you will find a selection of typical Thuringian recipes, including some secret recipes traditional by grandparents.



Thuringian Potato Dumplings
Recipes:

1. Thuringian Potato Dumplings (Thueringer Kartoffelkloesse)

Ingredients:
3 kg Potatoes
2 Rolls
Dumpling device: Grandpa`s Potato Grater
Butter
Salt

Preparation:
a. At the previous day dice 2 rolls or white bread and toast it with butter in a small fry pan. The dice should have a maximum size of 1 cm.
b. Peel the potatoes and cook 1 kg of them - piled with water - until they are mellow. Whisk them to a thick plain porridge. Please be careful, the porridge should not scorch. In the meantime grate the other 2 kg on a very fine grater or use a food processor. To avoid a discolouring add a knife point of „Kloßweiß“ or „Fruchtklar“ (antioxidant).
Toasted roll dices into the middle of Dumpling


Give the grated potato mass in a potato sack (or a wipe) and wring it. The dryer the mass, the better the result. Collect the wrung water. It contains the required potato starch on the bottom. Salt the potato starch after your fancy. Use a very big bowl!
Dumpling Shaping

Following give the strong cooking and very hot mash about it (brew it in two steps). Mix the dough fast and strong with a big wooden beater until it is completely plain and disengaged from the bowl. Then shape the dumplings in your hands. Dip your hands in cold water, take a portion of the dough needed for one dumpling
Thuringian Dumplings ready to serve
and give some toasted roll dices into the middle. Shape the dumpling pretty round. Give the dumplings in a big pot filled with hot water you have boiled before. Important: The dumplings must not be boiled in the water. They must only brew for about 10 minutes. Then you can take it out and serve.


2. Thuringian Yeast Dumplings (Thueringer Hefekloesse)

Ingredients:
500 grams Flour
Salt
30 grams Fresh Yeast
1/4 liter Lukewarm Milk
2 Eggs
approx. 150 grams Margarine

Preparation:
Sieve the flour and add some salt.
Whisk the lukewarm milk plus yeast and use it with the flour, 2 eggs and creamy margarine.
Let the dough go. Afterwards shape approx. 12 dumplings and lay it on a floured wooden board or another floured base. Cover the dumplings with linen and let it go again until the face is a bit hard.
To cook the dumplings use a big pot. Boil the water and now put a film of yeat dumplings in.
Cook it for about 8-10 minutes, take it out and scarify it directly! You can also steam it.


3. Thuringian Napkin Dumplings (Thueringer Serviettenkloss)

Ingredients:
5 Rolls
1/2 liter Lukewarm Milk
5 Eggs
Salt, Pepper (after your fancy)
1 Knife Point Nutmeg

Preparation:
Cut the rolls in discs or big dices.
Put the lukewarm milk, salt, pepper, eggs and nutmeg in (if you have rolls from the previous day, let it stand over night). The rolls must absorb the liquid. You can also add herbs like chive, parsley etc.
Give the mass in linen, knot it and let it cook in water for approx. 1 hour. To avoid a fixing at the bottom you can use a porcelain plate, or fix the linen sack on a beater and lay this beater on the rim.
You can cut the napkin dumpling just like a cake.


4. Beef Roulade (Rinderroulade)

Wash the meat, dab it dry and beat it.
Butter it with hot mustard and arrange finely sliced onions and diced bacon. Flavour it with salt and fresh ground pepper (pepper mill).
Then roll the meat and fix it with roulade pins or food safe thread. Roast the roulades in butter oil pretty brown.
Douse it with a bit water, boil it down and repeat this process as long as you have a nice meat juice. Then douse it with water again and let it cook.
Take the roulades out of the roasting tin, add cream or sour cream and let it braise awhile. Give the roulades to the sauce again, when it is brown. Now cook the roulades for about 1 ½ hours in the oven. If required turn the meat and douse it with additional water.
In the last 20 minutes give more sliced onions to the sauce and let it simmer.


5. Leek Stock (Porreebruehe)

Ingredients:
1 kg leek
4-5 carrots
3 eggs
500 g smoked pork chop

Preparation:
Cook the smoked pork chop until it is done.
Clean the leek very well and slice it (approx. 3 cm long pieces). Slice the carrots too.
Take the smoked pork chop out of the broth. Cook the vegetables in it. When it is cooked beat it awhile.
Finally fold a roux (from butter and flour) and the beated eggs in.
Serve it with the smoked pork chop. This dish tastes excellent with Thuringian potato dumplings.


6. Sauerkraut and Knuckle of Pork (Sauerkraut und Schweinshaxe)

Give the knuckle of pork into the saucepot and cover it with water.

Spices:
Add onions, 1 bay leaf, a few peppercorns, salt and a few pimento corns. Cook it in the oven at about 200 degrees until it is done. Please do not forget to add some water. At the end of the stew process approx. 1/2 liter should remain (use it for the Sauerkraut). Separate the meat from the bone and grill it in the oven.

Sauerkraut:
Add caraway, some juniper berries, grain of mustard seeds, sliced carrots and cook it with some water (1- 1 1/2 hours).

In the meantime peal some potatoes and grate it superfine, thicken it with some flour and stir it in the Sauerkraut until it is bounded. Then add the 1/2 Liter meat broth and in the end fresh dill (finely sliced).

If you serve the Sauerkraut with sausages, you can also roast fatter bacon instead of the meat broth.


7. Horseradish Broth (Meerrettichbruehe)

Ingredients:
approx. 40 grams Butter
1 1/2 tablespoon flour
1/2 thick horseradish rod
1/2 liter beef broth
2 eggs
milk or cream

Preparation:
Prepare a blond roux from butter and flour. Fill it up with the beef broth and boil it up. Then take it from the cooker.

Whisk 2 eggs with a bit milk or cream and give it to the warm sauce. Finally mix the fine grated horseradish in. But let it not cook, because it would lost its pepperiness. Instead of the eggs you can also use finely grated potatoes – a great flavour!


8. Marinated Beef (Sauerbraten)

Ingredients:
1 kg roast beef (shoulder or false loin)
1/4 liter vinegar
1/4 liter water
1 bay leaf
4 pimento corns
4 juniper berries
some peppercorns
salt
onions
1-2 table spoons sugar
sour cream

Preparation:
Give the vinegar, pimento, peppercorns, juniper berries and sugar into the water and boil it thoroughly.
Rub the salt in the roast beef and douse it with the brew.
Let the roast beef infused, covered in the fridge and turn it over twice each day as possible. Roast the beef very gently in butter oil. Add the brew little by little and let it reduce. Then add the onion rings.
Now cook the roast beef for about 2 hours in the oven and fill it up with water again.
Finally refine the sauce with sour cream.


9. "Suessa Schnietla" – The Sonneberg Vegetables Soup

Ingredients:
Vegetables Soup

600 g roast beef to cook (slice of leg)
salt
pepper
carrots
celeryv kohlrabi
cauliflower
green beans
Brussels sproutsv leek
parsley
lovage
200-300 g potatoes

Preparation:
Cook the beef until it is done and take it out of the broth. Separate it from the bone and cut it into cubes.
Cook the sliced vegetables al dente. Start with kohlrabi, carrots, celery – then leek, cauliflower, Brussels sprouts and green beans.
In the meantime peel the potatoes and cut it into 1.5 cm cubes. Cook it separately and then give it into the soup (without the water).
Finally flavour the vegetables soup with salt, fresh ground pepper and rich with finely sliced parsley and a little lovage.



Thuringian Rostbratwurst




















Living in Thuringia

Disclaimer    
  Copyright ©2007 xenoar.de. All rights reserved. Last Update: 03/12/2015