German food offers a range of flavors and textures that are sure to delight any food lover. From savory sauerbraten to sweet streuselkuchen, these are some of the most popular German foods that start with “S”.
Sauerkraut is a traditional German dish made of finely sliced and fermented cabbage. It is a staple side dish in many German meals and is often served with sausages or meat dishes. Sauerkraut is rich in vitamins and minerals and is believed to have various health benefits, including improving digestion and boosting the immune system. It has been a part of German cuisine for centuries and is also popular in many other countries, including the United States and France.
Schnitzel is a breaded and fried cutlet of meat that is a popular German dish. It is usually made with either pork or veal, although chicken and turkey can also be used. The meat is pounded thin, coated in breadcrumbs, and then fried until crispy. Schnitzel is often served with a side of potatoes or a salad. It is a simple and delicious meal that can be found in many German restaurants and pubs.
Spätzle is a soft egg noodle that is a staple side dish in many German meals. It is made from flour, eggs, and salt, and is traditionally served with meat dishes, such as Schnitzel or Sauerbraten. Spätzle is easy to make at home and is a great alternative to other types of pasta. It can be boiled or pan-fried, and is often flavored with herbs and spices.
4. Schwarzwälder Kirschtorte
Schwarzwälder Kirschtorte, also known as Black Forest cake, is a rich chocolate and cherry cake that originates from the Black Forest region of Germany. It is made with layers of chocolate sponge cake, whipped cream, and cherries, and is often decorated with chocolate shavings and cherries on top. The cake is typically flavored with Kirschwasser, a clear cherry brandy that is a specialty of the Black Forest region. Schwarzwälder Kirschtorte is a classic German dessert and is enjoyed by many people around the world.
Semmel is a small, crusty bread roll that is a staple of German cuisine. It is similar to a French baguette, but smaller in size and denser in texture. Semmel is often used as a sandwich roll and is a common breakfast food in Germany. It can be served with butter, jam, or honey, or as a side dish with soups and stews. Semmel is easy to find in German bakeries and is a delicious addition to any meal.
Streuselkuchen is a type of crumb cake that is popular in Germany. It is made with a yeast dough base and topped with a crumbly mixture of flour, butter, and sugar. The cake can be flavored with various ingredients, including fruits, nuts, and spices. Streuselkuchen is often served with coffee or tea and is a favorite of many Germans.
7. Salzburger Nockerl
Salzburger Nockerl is a sweet soufflé dessert that originated in Austria, but is also popular in Germany. It is made with egg whites, vanilla, and sugar, and is typically baked in a dish until it puffs up and turns golden brown. The dessert is often served with fruit compote or whipped cream and is a light and airy treat that is perfect for special occasions.
8. Strammer Max
Strammer Max is an open-faced sandwich that is popular in Germany. It is made with a slice of bread, topped with ham, eggs, and cheese. The sandwich is typically served hot and is often accompanied by a side salad or pickles. Strammer Max is a hearty and filling meal that can be enjoyed for breakfast, lunch, or dinner.
Spargel, or white asparagus, is a seasonal delicacy in Germany. It is a type of asparagus that is grown underground and is harvested before it reaches the surface. Spargel is prized for its tender texture and delicate flavor, and is typically served with a rich hollandaise sauce or butter. The asparagus season in Germany is relatively short, lasting from April to June, and is eagerly anticipated by many Germans who look forward to enjoying this special treat.
Senf is a type of mustard that is often used in German cuisine. It is made with ground mustard seeds, vinegar, and spices, and can be used as a condiment or as an ingredient in recipes. German mustard is typically milder than other types of mustard, and is often served with sausages, pretzels, and other savory dishes.
Sauerbraten is a slow-cooked beef or venison dish that is marinated in a sour sauce. The meat is typically marinated for several days in a mixture of vinegar, spices, and aromatics, which helps to tenderize and flavor the meat. After marinating, the meat is cooked low and slow until it is fork-tender. Sauerbraten is often served with potato dumplings or spaetzle, and is a popular dish during the fall and winter months.
Schupfnudeln are thick, soft potato noodles that are often served with sauerkraut or bacon. They are similar in shape to Italian gnocchi, but are made with mashed potatoes, flour, and egg. The dough is rolled into long, thin ropes and then cut into small pieces, which are boiled until tender. Schupfnudeln can be served as a main course or as a side dish, and are a comforting and hearty addition to any German meal.
Saumagen is a traditional pork dish that is made with potatoes, onions, and spices. It originated in the Palatinate region of Germany, and is similar to a sausage or meatloaf. The dish gets its name from the fact that it is traditionally cooked inside of a pig’s stomach, which gives it a unique flavor and texture. Saumagen is typically sliced and served with sauerkraut, potatoes, and mustard.
Schmaltz is a type of rendered pork fat that is often used in cooking. It is similar to lard, but is made from a different part of the pig. Schmalz has a rich, savory flavor, and is commonly used as a cooking fat for frying and sautéing. In German cuisine, it is often used in the preparation of traditional dishes such as sauerbraten and goulash.
Schwarzbrot is a dense, dark rye bread that is a staple in German cuisine. It is typically made with a combination of rye flour, wheat flour, and sometimes other grains such as barley or oats. Schwarzbrot has a hearty, earthy flavor and is often sliced thin and served with butter or cheese. It is also a popular bread for sandwiches, especially with hearty toppings like ham, sausages, or pickles.
Spargelsuppe is a creamy asparagus soup that is also a seasonal dish. It is made with fresh white asparagus, which is a delicacy in Germany, and often includes ingredients such as cream, butter, and herbs. The asparagus is usually boiled until tender, then blended with the other ingredients to create a smooth and velvety soup. Spargelsuppe is typically served as a starter course and is especially popular in the spring, when white asparagus is in season.
Stollen is a traditional German fruitcake that is usually eaten during the Christmas season. It is made with yeast, flour, sugar, butter, and dried fruits, such as raisins, currants, and candied orange peel. The dough is allowed to rise before being shaped into a loaf and baked. Once the cake is baked, it is brushed with melted butter and covered with powdered sugar. Some variations of Stollen also include marzipan, nuts, or spices such as cinnamon and nutmeg.
Speck is a type of cured bacon that is often used in German cooking. It is made by curing pork belly with salt and a variety of herbs and spices, such as juniper berries, bay leaves, and garlic. The curing process can take several weeks, during which the meat is left to dry and develop its characteristic smoky flavor. Speck is often used as a flavoring in soups and stews, or as a topping for bread or pizza.
Schneeball is a pastry that originates from Rothenburg ob der Tauber, a town in Bavaria, Germany. It is made of shortcrust pastry rolled into a ball and then fried until crispy. The pastry is typically covered with powdered sugar, which resembles snow, hence the name “Schneeball,” which means “snowball” in German. Some variations of Schneeball include adding nuts, chocolate, or other toppings to the pastry.
Schweinshaxe is a roasted pork knuckle that is crispy on the outside and tender on the inside. It is a popular dish in Bavaria, Germany, and is often served with sauerkraut, potatoes, or dumplings. The pork knuckle is first marinated in a mixture of beer, spices, and herbs, and then roasted in the oven until crispy and golden brown. Schweinshaxe is known for its crispy skin and flavorful, juicy meat.