Kirschenmichel

Deutsch Originally Kirschenmichel is a leftovers for white bread or rolls. Cherries are used depending on the season, fresh or canned. The home of the Kirschenmichel is from the Rhine-Main area and south over Rheinhessen to the Palatinate, where it is known as Kerscheplotzer. As a child I hated this dish because I found anyway soaked bread to vomit. The […]

Weiterlesen

Fake slaughter soup – Falsche Metzelsuppe/Wurstsuppe

Deutsch The Metzelsuppe is a waste product in the production of sausages at a home slaughtering and now it is unfortunately often simply spilled away because no one really likes it more (too fat, too disgusting, etc.). In earlier poorer times it was highly populate, just because it was fat. In Hesse and the Palatinate therefore, there was the ancient […]

Weiterlesen

Vegetable soup „Across the garden“ – Quer durch den Garten

Deutsch ‚Quer durch den Garten‘ (Across the garden) is a vegetable stew that I know from my two roots, the Palatinate and Hesse. By the geographical proximity to France it is called in the Palatinate also ‚Franzosensuppe‘ French soup. Stews are typically winter dishes but here the seasonal vegetables are garden fresh processed. In the spring are other vegetables processed […]

Weiterlesen

The difference between normal German and Hessian beef roulades – Der Unterschied zwischen normalen deutschen und hessischen Rinderrouladen

Deutsch There are countless variations of beef rouladen in Germany. They are stuffed with minced meat, mushrooms, eggs and what ever. But there is one classic stuffing that is known throughout Germany, bacon, onions and gherkins. However, the Hessians would not be Hessians, if there is not a contrast to the rest of Germany. Throughout Germany, the ingredients for the […]

Weiterlesen

Hessian potato salad – Hessischer Kartoffelsalat

Deutsch In Germany there are as many potato salad recipes as there are households. In the north it is often made with mayonnaise and cucumbers, in the south some meat broth is essential. The Baden part of Baden-Wurttemberg makes the potato salad even warm with hot peeled potatoes and hot meat broth. In Hesse the potato salad is made quite […]

Weiterlesen

Hessian Fraass – Hessischer Fraaß

Deutsch From where the dish has the thankless name ‚Fraaß‘ (grub, muck), unfortunately is not known, but it is a very tasty casserole from cabbage and a meatball dough. This version differs slightly from the original recipe, which contains much more cabbage than minced meat and no caraway and much more bread in the minced meat. I prefer a proper ‚Frikadellen‘ […]

Weiterlesen

Frankfurt Lentil Soup – Frankfurter Linsensuppe

Deutsch Saturday was formerly the day of the stew. That was in the summer ‚Quer durch den Garten‘, a vegetable soup, and potato soup and at winter alternately pea, bean and lentil soup. The winter variants were not possible without the Frankfurters, which were first documented in 1562 for the coronation of Emperor Maximilian II. My recipe is slightly different […]

Weiterlesen
1 2