Glossary of German Food
Glossary of German Food Terms
Suppengrün - Soup Greens
Every cuisine has a mix of vegetables it uses to create delicately flavored soups and stocks. In Germany, the traditional vegetables are carrots, leeks and onions. They call this combination "Suppengrün" or soup greens. German root vegetables are used more often than more delicate ones because they are cold-climate vegetables.
Every cuisine has a mix of vegetables it uses to create delicately flavored soups and stocks. In Germany, the traditional vegetables are carrots, leeks and onions. They call this combination "Suppengrün" or soup greens. German root vegetables are used more often than more delicate ones because they are cold-climate vegetables.
Suppengrün - Soup Greens
Every cuisine has a mix of vegetables it uses to create delicately flavored soups and stocks. In Germany, the traditional vegetables are carrots, leeks and onions. They call this combination "Suppengrün" or soup greens. German root vegetables are used more often than more delicate ones because they are cold-climate vegetables.
Every cuisine has a mix of vegetables it uses to create delicately flavored soups and stocks. In Germany, the traditional vegetables are carrots, leeks and onions. They call this combination "Suppengrün" or soup greens. German root vegetables are used more often than more delicate ones because they are cold-climate vegetables.
Speck - German Bacon
A description of Speck, Bauchspeck and Rueckenspeck - German Bacon and where it is used.
A description of Speck, Bauchspeck and Rueckenspeck - German Bacon and where it is used.
Leeks, Lauch and Porree - What is a Welch Onion?
German cuisine uses leeks in many traditional dishes. Leeks are the cultivated cousins of many types of wild garlic found on the European and American continents. They have been important in German cuisine since at least the Middle Ages.
German cuisine uses leeks in many traditional dishes. Leeks are the cultivated cousins of many types of wild garlic found on the European and American continents. They have been important in German cuisine since at least the Middle Ages.
Definition of Sellerie - Celeriac and its Use in German Cuisine
German vegetables include celery but not the kind Americans use. Our celery is thick and green and we eat the stalks, German "Sellerie" is thin and hollow until you come to the celery root, which is warty and ugly. More information on German Sellerie or celery root.
German vegetables include celery but not the kind Americans use. Our celery is thick and green and we eat the stalks, German "Sellerie" is thin and hollow until you come to the celery root, which is warty and ugly. More information on German Sellerie or celery root.
Jerusalem Artichoke - Topinambur - German Vegetable
What kind of vegetable is a Jerusalem Artichoke and what can you use it for in German cooking? Also known as Sunchoke or Topinambur, this sunflower is indigenous to North America and used in many ways. German schnapps, animal feed, ethanol production and German Vollwertkost all use the Topinabur.
What kind of vegetable is a Jerusalem Artichoke and what can you use it for in German cooking? Also known as Sunchoke or Topinambur, this sunflower is indigenous to North America and used in many ways. German schnapps, animal feed, ethanol production and German Vollwertkost all use the Topinabur.
German-English Cooking Glossary
A glossary of German cooking terms with translation and explanation of German cooking methods. Translations of German to English. A German - English cooking glossary.
A glossary of German cooking terms with translation and explanation of German cooking methods. Translations of German to English. A German - English cooking glossary.