"polévka""), German ( or ""Krautsuppe""), French () cuisine, and Swedish () cuisine. The Swedish cabbage soup is usually made from white cabbage, which is browned before being boiled, and seasoned with generous amounts of allspice and sometimes served with boiled meatballs. A variety of the soup called ""shchi"" () is a national dish of Russia. While commonly is it made of cabbages, dishes of the same name may be based on dock, spinach or nettle. The sauerkraut soup is called ""sour shchi"", as opposed to ""fresh cabbage shchi"". Drained and chopped sauerkraut is cooked in water with chopped pork, pieces"
"and means ""sour cabbage"" as its Standard German equivalent. This word was included into the French language as ""choucroute"". To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages, or a selection of other pork products. Served alongside are often roasted or steamed potatoes or dumplings. Alsace is also well known for its foie gras made in the region since the"
"of Kraut"". Kraut Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I and World War II. Its earlier meaning in English was as a synonym for sauerkraut, a traditional Central and Eastern European food. In German, the term means ""herb"", or designates the leaves and stem of a plant as opposed to the root. The term is more often used in compound nouns for herbs, and also for cabbage and cabbage products: The plural ""Kräuter"" is commonly used (herbs, weeds), but when talking"
"Kraut Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I and World War II. Its earlier meaning in English was as a synonym for sauerkraut, a traditional Central and Eastern European food. In German, the term means ""herb"", or designates the leaves and stem of a plant as opposed to the root. The term is more often used in compound nouns for herbs, and also for cabbage and cabbage products: The plural ""Kräuter"" is commonly used (herbs, weeds), but when talking about spices,"
"Sauerkraut ""(Vecsési savanyú káposzta)"" is the most famous. Romanian pickles (murături) are made out of beetroot, cucumbers, green tomatoes (""gogonele""), carrots, cabbage, garlic, sauerkraut (bell peppers stuffed with cabbage), bell peppers, melons, mushrooms, turnips, celery and cauliflower. Meat, like pork, can also be preserved in salt and lard. Polish, Czech and Slovak traditional pickles are cucumbers and sauerkraut, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common. Russian, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon. Garden produce"
"Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart. The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before"
"Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania. It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E,"
"Sauerbraten Sauerbraten (German: ""sour roast"" from ""sauer"" for ""sour"" or ""pickled"" and ""Braten"" for ""roast meat"") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it,"
"Savoy cabbage Savoy cabbage (""Brassica oleracea"" var. ""sabauda"" L. or ""Brassica oleracea"" Savoy Cabbage Group), is a variety of the plant species ""Brassica oleracea"". Savoy cabbage is a winter vegetable and one of several cabbage varieties. It is thought to originate from England and the Netherlands. In the 18th century, it was introduced into Germany as ""Savoyer Kohl"". It is named after the Savoy Region in France. It is known as 'cavolo verza' in Italy. It has crinkled, emerald green leaves. The leaves are crunchy and tender. Known cultivars include 'Savoy King' (in the US), 'Tundra' (green with a firm,"
"Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and the leaves. Despite its common names, it is not the same species as turnip. The name comes from the German ""Kohl"" (""cabbage"") plus ""Rübe"" ~ ""Rabi"" (Swiss German variant) (""turnip""), because the swollen stem resembles the latter. Kohlrabi"
"Sium sisarum Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scotland it is known as ""crummock"". Its Danish name ""sukkerrod"", Dutch name ""suikerwortel"" and German name ""Zuckerwurzel"" translate as 'sugar root'. Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip. The plant is of Chinese origin,"
"Sium sisarum Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scotland it is known as ""crummock"". Its Danish name ""sukkerrod"", Dutch name ""suikerwortel"" and German name ""Zuckerwurzel"" translate as 'sugar root'. Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip. The plant is of Chinese origin,"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid. Kraut juice may be drunk alone or used as a component in mixed drinks. Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where"
"often potatoes. Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Year's Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs. In Maryland, particularly in Baltimore and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey. Many health benefits have been claimed for sauerkraut: Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break"
"product is ""Hardenberg Weizenkorn"", furthermore Schwartzhog, Sambalita, Helios, Persiko, Milder Wacholder, Kleiner Keiler, Wilthener Gebirgskräuter, Danziger Goldwasser and Miamee. As of 2011, the turnover is reported to be 97 million Euros. Schwartzhog is a brand name of ""Kräuterlikör"" (herbal liqueur). Traditionally it is consumed as a digestif liqueur, its ingredients include herbs, fruits and roots such as wormwood, ginger and “Sauwurz” (Gentiana lutea). ""(Gentian) comforts the heart and preserves it against faintings and swoonings."" Nicholas Culpepper, Complete Herbal (1653) Sauwurz, (literally ""Hogroot"") is a member of the Gentian family and is found across central and southern Europe, at high altitudes."
"meaning ""mugwort"" (""Artemisia vulgaris""), a herb that was popular in medieval cuisine. Andrzej Bańkowski also points to Italian ', or ""pot for cooking soup"", as a possible derivation via German. The principal ingredients of ' are assorted kinds of meat chopped into bite-sized chunks and a mixture of sauerkraut (pickled cabbage) and shredded fresh white cabbage. The meats may include pork (ham, shoulder, bacon, ribs, loin, etc.), beef and veal, poultry (chicken, duck, goose, turkey) and game, as well as charcuterie, especially various kinds of ', or Polish smoked sausage. The variety of meats is considered essential for good "";"
"grape leaf rolls). The plant is called "" in German, "" in Dutch, "" in French, "" in Italian, "" in Spanish, "" in Polish, "" in Romanian, "" in Hungarian Summer savory is raised from seed grown in a rich, light soil. The seeds are very slow in germinating. The early spring seedlings are often topped for fresh use in June. When the plants are in flower, they may be pulled up and dried for winter use. Summer savory Summer savory (""Satureja hortensis"") is among the best known of the savory genus. It is an annual, but otherwise is"
"increase sweetness and minimise the woody core; this process produced the familiar garden vegetable. When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC. Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, cilantro, coriander, fennel, anise, dill and cumin. The first mention of the root in classical sources is from the 1st century AD; the Romans ate a root vegetable called ""pastinaca"", which may have been either the"
"is prepared with its leaves and served with a light soup and eaten with rice. In Cyprus it is popularly sprinkled with salt and lemon and served as an appetizer. Some varieties are grown as feed for cattle. Kohlrabi Kohlrabi (from the German for cabbage turnip; ""Brassica oleracea"" Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. It can be eaten raw or cooked. Edible preparations are made with both the stem and"
"incorporated into civic kitchens. On this basis, the cuisine of Hamburg developed its characteristics nowadays due to the supraregional harmonization of the Northern German and Scandinavian cuisine. Due to its high economic importance, Hamburg does feature many internationally recognized gourmet restaurants: 11 of them were awarded with a Michelin star in 2010. Wheat, grapes, sugarbeets, and barley grow well, along with a variety of vegetables, which grow near Erfurt, the state's capital. Cauliflower [], cabbage (savoy, red, white) [], kohlrabi [], and broccoli [] grow by traditional means near Erfurt. Tomatoes, lettuce, broad beans, onions, and cucumbers are grown in"
"vinegar. Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season"
"Carrot The carrot (""Daucus carota"" subsp. ""sativus"") is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, ""Daucus carota"", native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the"
"vinegar. ""Grüne Soße"" is a specialty of the German state of Hesse. Centres of popularity are the cities of Frankfurt am Main (where it is sometimes called """"Grie Soß"""") and Kassel, which lay claim to its origins. The Frankfurt-style is made exclusively from seven fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, mustard, salt and added hard boiled eggs. (City of Frankfurt official page) Variants of other local areas, often due to seasonal availability, include dill, shallots, lovage, lemon balm, and even spinach. In more frugal times, daisy leaves,"
"into sauerkraut) and beets, while turnips, swedes, parsnip and carrots both stewed and boiled (with the addition of a small amount of milk) were somewhat less popular. As elsewhere in Europe, legumes were the main source of protein, mainly in the form of kamy (puree of peas or beans with melted lard). The word soup was not known in Belarus until the 18th century when the nobility borrowed it from German, but soup as a type of dish clearly existed centuries earlier. The old word for most traditional Belarusian soups was """" (), except for those named after the vegetable"
"which lent the dish its Slavic name. Growing commonly in damp meadows throughout the north temperate zone, hogweed was used not only as fodder (as its English names suggest), but also for human consumption – from Eastern Europe to Siberia, to northwestern North America. The Slavs collected hogweed in May and used its roots for stewing with meat, while the stems, leaves and umbels were chopped, covered with water and left in a warm place to ferment. After a few days, lactic and alcoholic fermentation produced a mixture described as ""something between beer and sauerkraut"". This concoction was then used"
"not need to be converted to sauerkraut to last the winter. Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals—most notably, Sauerbraten. At Christmas it can be spiced and served as an accompaniment to seasonal roast goose. It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots, egg cartons, plug trays or milk cartons."
"Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season with"
"in Japan in 1775. Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the Low Countries. During the 16th century, German gardeners developed the savoy cabbage. During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages. Jacques Cartier first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence"
"on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country. It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and ""sauerkraut"". The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called ""Saumagen"" and served with ""sauerkraut"", another Pennsylvania"
"with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated. Several sources"
"flavour and odour are at their strongest immediately after harvest and decline during drying and storage. Juniper berries are used in northern European and particularly Scandinavian cuisine to ""impart a sharp, clear flavor"" to meat dishes, especially wild birds (including thrush, blackbird, and woodcock) and game meats (including boar and venison). They also season pork, cabbage, and sauerkraut dishes. Traditional recipes for choucroute garnie, an Alsatian dish of sauerkraut and meats, universally include juniper berries. Besides Norwegian and Swedish dishes, juniper berries are also sometimes used in German, Austrian, Czech, Polish and Hungarian cuisine, often with roasts (such as German"
"below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as ""Klebsiella"" and ""Enterobacter"" lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many"