11 Traditional hamburg dishes, with pleasure hamburg

The 11 best cafés in Hamburg for breakfast

Oh yes, the Hamburg kitchen. Not everything looks really tasty at first glance and some dishes limit their aesthetics to something that you would normally find in the trash can (ahem, Labskaus). But if you have tried all the traditional dishes, you will find out – it’s all very tasty! Of course, a lot of fish typically comes into pots and pans in Hamburg, but the Hanseatic people also have something suitable for sugar schnapps and meat lovers. We have listed 11 dishes that either catapult you back to Grandma’s kitchen table or that you should give them a try. And with that: Goadn Aftit!

1. Lilac berry soup

Lilac soup was always on the table when grandma or mum decided you looked pale, sneezed all the time and urgently needed a dose of vitamins. Traditionally, the slightly sour soup is made from ripe lilac berries (for everyone south of the Elbe also black elderberry) with apple wedges and semolina dumplings. Depending on the sensitivity, more or less sugar is added to soften the acidity. And indeed: lilac berries contain a high amount of vitamin C and antioxidants. When spooning the soup, absolute caution is required – a splash of dark purple on the shirt messes up the clothes forever.

2. Labskaus

Labskaus is the perfect example that a meal can look really gross and still be delicious! Labskaus traditionally consists of various components: the main ingredient is the porridge made from mashed potatoes, corned beef or pickled meat and beetroot, in addition there are sliced ​​beetroot, fried egg and rollmops. Sour cucumbers are often added. Sounds like a wild mix, but tastes really delicious when eaten together!

3. Plaice Finkenwerder Art

It is in season every May: the plaice. Freshly caught, it comes into the pan in the typical Hamburg style with well-grown bacon and is fried crispy on both sides. In addition a pile of fresh fried potatoes (of course also with bacon), a lemon wedge and a lute to digest. gloriously!

4. Red groats

"Would anyone else like Rode Grütt?", this question directly evokes the picture of the grandmother in her smock and with a wooden spoon in her hand. Red groats, boiled red currants, cherries, raspberries and strawberries were simply part of every grandparent’s visit. The berries often came from their own shrubs and were boiled down with a lot of sugar. Whatever is served, everyone has their own favorite: a dash of milk, cream, vanilla sauce or ice cream. No matter how, the groats from the cooling shelf can not keep up with Grandma’s homemade Roden Grütt.

5. Pannfish

Pannfish is a typical leftover from a time when there was no disposable madness and all the food was really consumed. Leftover potatoes and fish scraps were simply put together in the pan and served with a thick mustard sauce. Doesn’t sound like leftovers, it does "well" so "oho" tastes? That’s right – it’s really delicious and ends up on the menu in many restaurants.

6. Franzbrötchen

Oh, the Franzbrötchen. We could talk forever about our favorite pastries and have already given a list of the best snails in town here. Nothing makes a bad weather morning with constant pebble rain sweeter than the pastry made of juicy dough and the right mix of cinnamon and sugar. There are even competitions for the Hamburg pastries and we in the editorial office know some friends in other federal states who are more happy about the Franzbrötchen they brought with them than your visit. We can understand it.

7. Eel soup

Eel soup is actually a dish that the older generation is probably more familiar with. The soup consists of eel tails (the critters basically only consist of tail), which are fished from the Elbe and cooked together with vegetables, herbs and baked fruit. There are also dumplings. Little by little the eel soup finds its way back into the Hamburg restaurant kitchens and even the younger Hamburgers can get to know the traditional dish with the sour note again.

8. Pears, beans and bacon

Mmm, pears, beans and bacon. The dish simply has something of everything: crisp green beans, strong bacon and the sweetness of the cooked pears. Every year comes with "Beer’n, boh’n and bacon" Fall is ushered in slowly, when the pears are ripe in August or September and you start to feel like eating hearty food again.

9. Brown cakes

"Like, you eat cookies for breakfast!?", in every other state, weird looks are guaranteed when the brown cakes land on the breakfast table. However, an absolute classic for hamburgers: Smear a white bread with plenty of butter and top with brown cakes. Traditionally they come from the brand "Kemm", the 1782 in Altona the recipe for the "Kemm’s cake" invented the crispy thin cookies with a spice mixture of honey, cloves, cinnamon and allspice. And it just tastes delicious on bread!

10th Hamburg National

Hamburger National is another dish where everything is thrown together wildly and ends up with something delicious. The stew made of turnips, pork belly and potatoes is the perfect winter meal: Turnips and potatoes can also be bought regionally in the cold months and the whole thing warms up wonderfully from the inside when the gray weather outside has to be withstood.

11. Hot wake up

A photo posted by Nele Gräning (@nelegraening) on ​​Mar 1, 2015 at 8:19 am PST

While the Franzbrötchen can really be found in almost every bakery, the hot wakes have unfortunately become an insider tip. The sweet pastries made from dough like dough and refined with a lot of spices are traditionally cut open and filled with a cream made from butter, sugar and cinnamon. Some also let the bread roll soak in milk until it gets really mushy. In the past, the servants were sent to the bakery equipped with pillows and a basket, so that the fresh pastries stayed warm until the gentlemen ate them.

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