Peasoup with sausages is a stable of Germany home cuisine, no matter what kind of peas are used. There is also a more fancy version, which you might get in a restaurant as a starter, but the classic one, that is considered a good meal for cold days....and if you need to have something you can eat the following day too. As everyone knows, pea soups always tastes the best the second day. In addition, you can put it in the freezer. Hence it is a good meal to cook a large portion of at once and then eat it bit by bit.
@@OurStorytoTell One thing to keep in mind: There are the restaurant dishes or "gutbürgerliche Küche" and then there are the more simple but actually not quite as simple traditional dishes (which are in danger to die out because less and less people learn cooking properly). Those more simple dishes are for a large part soups (Suppen) or Stews (Eintöpfe). If you see someone selling or offering an "Eintopf" I would try it. There are a lot of variations and naturally also family recipees. And they are naturally perfect dishes for the winter, not just because they are warm and hearty, but also because the vegetables used in them can be stores well during the long winter. Which is btw also one of the reasons why potatoes are so popular in Germany. Even though you can nowadays technically everything at every time of the year, a lot of Germans and Restaurants still cook seasonal.
oh yes! the "gulschkanonen" originally comes from the military and is a kind of a "feldküche", for the soldiers who fighting in the field. there are many of these, mostly in the eastern part of germany, i would say. you never make a wrong desission, to stop at it and try some good soups!
Now i‘m graving for a Windbeutel. 🤗 These are popular all over Germany i guess. We have a place where it is looking like a swan filled with cream (and fruit)
the first thing that springs to mind when hearing windbeutel.... is the Conditorei Windbeutel Gräfin in Ruhpolding.... wheni was little we went on holidays to Ruhpolding yearly,.. and my parents alwys made the Windbeutel Gräfin a mandatory stop
This was really fun to watch! Just some informations: Windbeutel are made of Choux pastry - made by cooking flour with milk and butter, then mixing in eggs off heat to form a pipeable consistency. Afer piping it is baked in the oven. In the U.S. it is more often called "cream puff pastry". It is the same pastry you use for profiteroles. Erbsensuppe, pea-soup is usually made of dried green peas that have been soaked over night.
7:43 ...yeah, from a "Gulaschkanone" = goulash cannon. 😊 It's called Gulaschkanone because it is/was used by the army to serve food to their soldiers in the field (during maneuvers for instance). The tradional dishes of that special "cooking vehicle" are Gulaschsuppe (goulash soup), Erbsensuppe mit Würstchen (pea soup) or Linsensuppe mit Würstchen (lentils soup). Before the modern fast food trends of all sorts, it was also very poplular on folk festivals, too, because it was easy to make and cheap in price. Nowadays mostly elderly people enjoy it the most, because of nostalgic reminiscences, so ... yeah ... you ate an "old folks all-time favorite", an "Oma- und Opa-Gericht", so to speak. 😁😎 some additional explanations: The Erbsensuppe you had (or more accurate: Erbenseintopf) is made of dried peas, not fresh peas. Dried peas loose a bit of the green colour in the process of drying, and then cooking them for a long time. Another kind of Erbsensuppe with fresh and green peas (and this is never called Erbseneintopf then) was getting popular in Germany in recent years, so it's a bit confusing nowadays in terms of Erbsensuppe. You find that kind of Erbsensuppe more as a starter dish/appetizer on the menu, whereas Erbseneintopf is more considered a main dish (and is also called Erbsensuppe sometimes). But maybe that's why the Bockwurst or Würstchen is so important nowadays, because if you hear of "Erbsensuppe mit Würstchen" it is the latter one, the more hearty version, the one that you try in the video. (I hope I could clarify it a bit, and not making it even more confusing. 😮)
Knorr stopped the production of Erbswurst in 2018 because of reciding demand - they were produced since 1867 - tablets you only had to throw into boiling water that soldiers, campers could use to easy make Erbseneintopf.
GAST Thank you VERY much for calling Erbsensuppe an "Oma and Opa Gericht"! I wasn't aware of the fact that it's a question of age what food someone likes.
@@grandmak.Hi from Germany 🙋♀️ - es ist die Erinnerung an die Kindheit; die mit manchen Gerichten und Duft nach bestimmtem Essen geweckt wird. Die Gerichte der " guten alten Zeit " und die Erinnerung an die Düfte; Gerüche & die Liebe in Oma's Küche. Geborgenheit. Deshalb: "Oma und Opa- Gericht" 😍; nicht wegen dem Alter. In den letzten 10 Jahren haben viele der mittleren und jüngeren Generation sich wieder dem hiistorischem; ursprünglichen Kochen zugewandt; nach dem seit in den Wirtschaftswunder- Zeiten das Convenience- Food deutlich Einzug gehalten hat und viele ursprüngliche Gerichte zurückgedrängt hat. Wenn wir im Winter Märkte& Veranstaltungen draußen haben; findet man in Mittel- und Norddeutschland zwischen allem anderem Street Food on allem Regel eine " mobile Gulaschkanone mit heißem, frischen Eintopf oder Suppe. " In Süddeutschland auch; aber derzeit noch etwas weniger häufig. Aber heiße; frische Suppe- die findest Du zum Beispiel auch in jeder Berghütte. Wir lieben hier wegen des Klimas einfach heiße Suppe; insbesondere im oft nassen Herbst und dem Winter. Ich persönlich bin ein großer Eintopf- und Suppen- Fan und liebe es außerorfdntlich; sie mit höchsten Qualitätszutaten auf traditionelle Weise zu kochen. 😋 " Comfort- Soups/ Soul- Soups- diese Worte könnte ich erfunden haben. 🤣😂
@@grandmak. No offence meant. Fortunately, or unfortunately (it depends on your personal view), eating habits change. My father used to eat his beloved "Schmalzstulle" (slice of bread with lard on top of it). I don't care much about it, for instance. "Eisbein" is also a dish a younger generation in Germany doesn't like, as well as inards like liver etc. Maybe it's coming back one day. Edit: I forgot to say: I like Erbseneintopf!
Great. The cooking trailer is often called "Gulasch Kanone" and is also often used by the military. And believe me you get the best Erbsensuppen (pea soups) out of these trailers. So it was a great idea to try this soup.
Nice to see that you were at Kukki ❤️👍 I often used to take a break at Kukki. You sat directly on the old DDR border control route. 10 meters further was the wall. Pea soup is the classic German military meal. and it was prepared in the old field kitchens, Kukki still does it that way today. That was the pendant in the log cabin. It comes from the NVA.
Thanks for letting us know about the old DDR border! It’s so interesting to have visited there and also have no idea what we were so close too. The soup was so warming on that cold day! I could go some for right about now :)
9:26 There is a common saying in Germany, when someone wants to express that he/she likes a certain dish very much, and that is: "Ich könnte mich reinlegen." (I could lie down myself in that). With that in mind, I would say: Willa liked it a lot! 😁😂 There is another one, that says: "Jedes Böhnchen ein Tönchen, jedes Erbschen ein Ferzchen" (Every bean gives a tone, every pea gives a fart). So, I wonder: How was the night, after eating that? Was it quiet, or was it a symphony of a thousand tones? 😁😁😂😂
😂 Großartiger Kommentar! Ja, wirklich beide Sätze zeigen; wie wichtig allen Menschen in der Welt ihre ureignen Gerichte sind und dass in den jeweiligen Ess- Traditionen immer Humor und Sprichworte zuhause sind. Bei der gekosteten Erbsensuppe scheint meiner Meinung noch noch Luft nach oben zu sein ( weniger salzig und erstklassige Bockwurst vom Metzger nehmen); aber die Windbeutel waren erste Qualität; also kein Wunder: " dass ihr Euch hineingelegt habt". Willa " lag besonders im Windbeutel"; die Finger mit der Sahne daran bis zum allerletzten Rest ablecken - ein Bild für Götter 🤣😋😍. So schön; dass sie so mit allen Sinnen die Welt des Geschmacks erfahren& entwickeln darf.
The pastry for the Windbeutel is called Brandteig. It's not fried.....lecker! In summer you will find them also with strawberries or other fresh fruit...
The glove, the Willa, the pea soup! Was laughing so hard. 😂😂 The little one is so much fun. Love your videos and the girl talking and eating in a mess, like toddlers do. 😀
In Wernigerode there is the "Baumkuchenhaus" it is build in the Form of the Cake it is named after. In it there is a Café but you can also buy the cake there and all over Wernigerode. The cake has many thin horizontal layers and is usually covered in chocolate. You can also find some small local shops with regional food specialties in Wernigerode. While I was studying there I always bought some cheese or sausage for my family before visiting them
Pea soup: I usually take a knife and fork and cut the sausage into bite size pieces. 1/4 inch or so. Then add mustard on top of those pieces. Finally I put away knife and fork and change over to the spoon only. That Gulaschkanone [goo - lush - ka - no - nay] is a field kitchen originally developed for the military. It translates to goulash-mortar because it is military and dispenses goulash. But in 90% of the cases it is used for pea soup in civilian use. Mostly in emergencies where large crowds of people need to be fed as well as at festivities.
Wow, this was the full body experience with the Windbeutel ! It's also interesting how the dough is made ( it's called 'Brandteig' and contains no sugar). Erbsensuppe is a must eat in cold weather and is a favourite in the north, too, even more so than Linsen- or Bohnensuppe.
There is a Restaurant in the Harz, in the town called Altenau, which is named "Windbeutelkönig" - king of cream puffs. That's the place to go if you want to eat the famous Harz Windbeutel.
Ohhhhhh...you should have tried Baumkuchen from Wernigerode...thats another great regional thing over there. I love it without any icing but most of the time you will get it with dark or milkchocolate on top.
I was last in Wernigerode in 1990 (shortly after DDR-wall was down), this was my first visit ins East Germany with my parents. Everyting was still grey and washed-out after 30 years of DDR, it seems to look so beautiful and renovated now.
I was there DURING the breakdown of the GDR… My parents had the chance to get a place in an hotel at Wernigerode…and we visited our first time West Germany…i think Braunlage or Goslar… I was a teenager and just didnt get all the things together at that time… But yes, now the towns and villages look much nicer…but sometimes it feels tooooo nice to me…a little bit fake, if you know what i mean…
@@pinionerop1188 I went to school in Hildesheim (not far away from Harz-region). Every pupil from Hildesheim has the natural destiny to spend at least 3 school-trips in Harz. 😂 But beside the delicious food it is lovely for hiking in the dense woods with all the mysterious legends. Sometimes the atmosphere out there can be a bit scary...👻
We call these types of soup "Eintopf". They are thicker than "klare Brühen" (boullions) and are made of beans, peas or lenses. Mostly they contain potato-cubes and pieces of a sausage or bacon-cubes.
Peasoup is always best from a big cooking vessel and/or pressure cooker. The dried peas have to be soaked and softened for hours, then all kind of "soup green" like celery, leek, carrots, parsley, parsnips... are added. For the meat in it use beef with bones and their marrow and anything salted and smoked that is made from pork. The classic is small smoked sausages that look a bit like salami but you have to boil them. They come under regional names like "Kochwurst", "Kohlwurst", "Knacker" or "Mettenden". Another must is "Kasseler", mildly salted and smoked pork that is very similar to the gammon steak in GB.
If you struggle with the german word for that giant cream puff... just go for windbag because that's what it means in german. Technically it's choux pastry (if you want to diy) coming from the original french name (choux means cabbage and is also a pet name for someone you love).
If you dare, ~40-50 minutes away from Wernigerode (by car) there is a place in Oschersleben called Ostalgie-kantine. People in the former GDR (or DDR how we call it in German) had limitations when it came to variety in supplies. People did not starve but they had to use what was available for cooking. I have not been there myself but their menue looks realistic. Famous dishes all over GDR were Soljanka, Jägerschnitzel, Grilleta or Würzfleisch. They also seem to have some sort of exhibition with a typical classroom, toy cars, real military trucks and so on.
Guys! You are so adorable! Your family is so adorable! I really enjoy your vids. I think it’s awesome that you let Willa try so many different things… and let her explore with all senses and with her hands.
Hi guys, I fully agree that a Windbeutel with really fresch cream bought in bakery is soooo tasty. As desert you can buy those Windbeutel, mostly small balls filled with cream, in a supermarket in the deep frozen product area as well. As a snack desert its good enough. You may also find cakes from Coppenrath & Wiese there as well. Just go for a try. Oh yes, on cold windy wet days after walks a soup such as a pea soup gives energy back and feels so good warmed up again from inside. Even cooked in such a big pott it taste much better. The pott looked like to be used once as a mobile cooking station from the military. Seems you enjoyed your stay even with such a bad weather. Anyway, first Frühlingsboten=signs of spring are already out such as Schneeglöckchen= snow drops and Krokusse=crocuss as well others with their green such as Narzissen, Osterglocken=daffodils are on the way..
Hallo Superfamilie! Ein richtig lustiges Video von euch 🤩🤩🤩man kann Windbeutel auch anders Essen ,aber so geht es auch🤣🤣🤣Deutschland ist auch das Land der Suppen ich wüsste garnicht wo ich anfangen sollte zu Zählen und wo ich aufhören könnte ! Hauptsächlich im Winter wird Suppe gerne gegessen! Aber auch im Sommer gibt es kalte Suppen zum geniessen ! Im Harz zum Schnitzelkönig gehen ist auch ein Besuch wert ,oder zum Windbeutelkönig da ist er noch ein Stück grösser 🙈🙈
The Harz Mountains is an old mining region. What was discovered there was a type of uranium. The only camp towns east of the Elbe. And since the East used to belong to the Eastern Alliance, this is probably the only source for USSR nuclear reactors. Fun fact. There's a dam that's right on the border between West and East. So right on the edge of the Iron Curtain back then. Back then restricted area. The Brocken mountain and the surrounding forests were also restricted areas. The Harz region has long been considered a remote area with restricted access. Everything has been open since 1990 and it is in the hard of Germany.
East Germany had great problems paying the world market prices for oil. This led to the diesel locomotives being turned off. Oil-fired steam locomotives were converted to coal. And even discarded steam locomotives were repaired and used again. But the machines were already old, so the construction of new steam locomotives was started again. East Germany has lignite deposits. However, this coal is inferior and very wet. In winter, the extracted coal freezes into large lumps. The locomotives of the Harzbahn were rebuilt around 1956. In addition, there were used railcars from the west, for example from the islands when operations there were discontinued. Today there is the only locomotive works in East Germany that can repair steam locomotives. New buildings were even built there because the necessary machines, staff with knowledge and plans are only available there. Welding a locomotive boiler requires a lot of training and skill testing.
I think it´s not like Minestrone, you take "Suppengemüse" it´s onions, carotts, celery and leek. you cut it in little cubes and roast it first in some oil. Than comes potatos in little cubes, after that some Liter of "Gemüsebrühe and the "Erbsen". The most time you take a pork knuckle in too. and than it must cook slowly for a while.
Welcome to the Harz! I live in Wildemann. The Upper Harz is an amazing place to visit. You may never want to leave. If Sessen has Sehusafest in September this year, it is a must see. Goslar's Walpurgisnacht at the end of April is a lot of fun as well.
i know the name _Windbeutel_ ("wind bag") for the small ones that you can get everywhere, and _Sturmsack_ ("storm sack") for the bigger giant variant that you mostly get only in the Harz.
I loved as a child when my mom bought frozen (small) Windbeutel, but took them out of the freezer for shorter than written on the box so that is was still like ice cream in the middle but already creamy towards the outside 🤤
There were many weekend mornings as I grew up that we would have boiled bockwurst that Dad would get from the grocery store. It was something he enjoyed and passed that on to his family.
Und es macht meiner Meinung nach einen g r o ß e n Unterschied; > frische Schlagsahne< aus dem Kühlregal zu nehmen. Man schlägt sie mit dem Mixer auf; bis sie steif ist. Es gibt auch" H- Sahne" aus dem normalen Regal. Sie wird nicht gekühlt und man kann sie auch mit dem Mixer aufschlagen oder zum Kochen verwenden. Aber es ist geschmacklich in meinen Augen ein riesen Unterschied für den Grad der Köstlichkeit eines Gebäcks/ Torte. Will man die "Frische" in der Sahne erkennen- ist mein Tipp; frische Schlagsahne zu nehmen.
hey, I've been following you for almost a year now and I'm very surprised and happy that you're in my home country now.. I live in the Harz Mountains 😃 stay healthy and keep it up
An other cute town near the harz Mountains is Wolfenbüttel. Thais town is about 30 minutes away from Werningerode. The City is famous for the Castle the Library and downtown.In the downtown are some little areas how are called „klein Venedig“. The Library is famous for one of the most expensive Book world wide. It is called „Evangeliar Heinrichs des Löwen“. And two beautiful churches are also in Wolfenbüttel.I would really recommend you a visit to this little and cute town.There you can discover many different things:)
Die Erbsensuppe kommt direkt aus der Gulaschkanone! Great spot. The soup is cooked and served from a Gulaschkanone (Goulasch canon). That's the term for this military vehicle. It's used to cook huge portions for soldiers when in the outdoors. P.S. watching your 2 Videos, I will visit the Harz region this year and do some hiking! Thanks so much.
Right, "Gulaschkanone" is the nickname for a field kitchen. It is called that way because it is on a two-wheeled chassis that used to be towed by a team of horses before the age of motorized transport. When towed the chimney or funnel is taken off and secured in a horizontal position , giving it the apearance of a small field canon.
Not far from your home, you can get THE BEST Windbeutel! At Gasthof Erlhof in Erlheim (near Amberg), you'll find not only super-delicious German food, but also exceptional good cake and huge and amazing tasting Windbeutel. Try it and you'll keep coming to that place. I am from Amberg and follow your "culture shocks" on RU-vid since quite a while and maybe we'll run into each other there some day. ;-)
So cute again and yes these windbeutels are awesome. What I like best is "Spritzkuchen" you really gotta try that. And it's also so cool that you guys are such foodies :D
May I give you one pronunciation advice: whenever there's a Z just pronounce it as TS and you'll be right 99% of the time. It does make you sound significantly more German and it'll be easier to understand for most Germans. For a second I was confused when you said Harz and I was wondering what Hars was until I saw the map 😅
@@OurStorytoTell If this helps: Z = "TS" S = American Z SS/ẞ = American S St (at the beginning of a syllable) = Sht Sp (at the beginning of a syllable) = Shp Example: German: "Sie gehen zusammen auf die Straße um zu Spielen" Approximation of pronunciation: "Zee gehen tsuzamen owf dee Shtraseh um tsu Shpeelen" (all G's are hard, all A's are flat) English: "They go on the street together to play"
While Windbeutel is quite good i recently tended to like mini windbeutel, which you can find in the freezers of grocery stores, more. Having them defrost for 30 minutes and kept in the fridge afterwards gives you the taste of windeutel with an element of cold and that i really like.
One thing I can recommend even though it is not specific to the Harz Region but the northern part of Germany (for me Harz is borderline northern germany) is Grünkohl. So a kale stew with Kassler and sausages. And it is in season right now. I like the Mettenden sausage the best but those are more known in Westfalia. In the Harz region they probably eat Bregenwurst.
It looks like the cream Willa tastes particularly good. So the cream must be very good! There are different variations of cream puffs, in summer also with ice cream.
You can also get spicy cream puffs in some restaurants. Filling would be "cream cheese and lox", "tuna creme" or "meat salad (with apple)". There are lots of variations. The pastry dough would then be a little salted.
If well done, soups out of field kitchens are awesome. The difference between green and yellow peas are the grade of ripeness (iirc). The green ones are unriped (or green so to say :D ) so they contain less starch and more sugar than the yellow ones. Kukki muss mal ein bisschen Englisch lernen :) Da sind doch bestimmt öfter Touristen am Stand.
Pea soup with sausage (bockwurst). Many battles were won with it and many campaigns were successful only with it. Pea sausage soup. This was the Prussian Wonder Weapon of the 19th century. Mobile goulash cannons.
The speciality of this Harz-region is "Harzer Schmorwurst" (you should try it in a restaurant!). I always order my canned sausage at a butcher in Osterode/Harz who sends it to Hamburg, they make the best sausages in this region (like Mettwurstknacker, Harzer Bregenwurst, Harzer Schmorwurst, Schwartenwurst etc). They also cook fantastic wildlife-specialities (wild boar, deer, rabbit etc) in Harz, for example in the oven gratinated with cheese is so incredibly delicious.
Mhm, I think you inspired me to make cream puffs/profiteroles soon myself. My mum used to make them back then when I was a kid and I remember them being soo good, but I haven't had one in ages! Btw, the doughy part is baked in the oven, so it's not as fatty as deep-fried stuff.
When I visited the area the restaurant owner made me try some typical Harz food - hard cheese and schmalz (flavored lard) spread on bread. Neither were tasty to me, but I was grateful for the experience.
The biggest Windbeutel you will get in the Island Borkum, and there in the Cafe 'Teestube'. You will get nearly a half Pound of Cream in these giant Windbeutel. The daily Hunger is finished after that.🙂
the difference between "Bockwurst" and "Knackwurst/Knacker" is the sausage meat/Brät.. Bockwurst is predominately made out of pork Brät.. sometimes the Bockwurst Brät can be also a mix of pork+ bacon Brät which makes it then flavourwise way more distinguishable to Knackwurst. Knackwurst/Knacker is made out of a mixture of pork Brät + beef Brät...as like a "Wiener sausage" as well, although the proportions of the mixture pork + beef ("a Wiener" has more beef content when it is "a quality product") and the seasoning is a little bit different besides the size. But in some places when you order "Bockwurst" you will get a "Knackwurst" and vice versa...because the optics are pretty much identical.
Oh I hope you understood the people from there. Some have a very incomprehensible dialect that even a German doesn't understand haha... someday you have to try "Waldmeister" and tell us how you like it. This is a type of herb sold as candy, ice cream, or as a drink.
Is it offensive that I click for Willa and let myself get surprised by the topic? lol And you‘re right, the cream filling has to be good. Sometimes I would buy a great looking cake, that just disappointed because the ingredients were - let’s say, made to last. Have you guys tried a Bienenstich? I used to love those.
.. aber nur bei einer privaten Person; die gut backen kann oder in einer renommierten Konditorei. Es wird einfach so viel Chemie und niedrige Qualität der Zutaten hineingemischt - und Bienenstich traditionell schmeckt sooo gut. Der Teig; die Mandeln; die frische Sahne. 😋 Wenn Du wieder bei uns in Flensburg bist ; m u s t Du ins Cafe Kaffeekanne zum Kaffeetrinken. Oder in Marburg 😍😍😍 ins Cafe Vetter. Du wirst jubeln 😋😍🤣
The best way to eat Windbeutel is that you east the Top with half of the cream and the bottom with the cream and the Cherrys. The best Way is with a spoon or a "Kuchengabel"
For steamtrain buffs: All German non-standard-gauge steam locomotives are class 99, no matter how they look, how many axis' they have, how powerful they are, no matter whether they run on 660mm, 750mm, 900mm or 1000mm track. The reason is that the classification system that starts with 01 for the express locomotives, often called "Pacifics" in the English-speaking world, was introduced after the 1918 revolution when all German state railways were merged together in what was then to be called "Deutsche Reichsbahn Gesellschaft". The civil engineer who did that job got the specifactions for the new classes of passenger trains and freight locomotives that were on the drawing board in the 1920s. Then he and his staff had to see how all those existing Prussian, Bavarian, Saxonian... locos would fit into that scheme or whether those older locos got a number of their own. An example: the Prussian P 8 became the new class 38. It took him years. And when all that had been finished he faced the problem of starting again for all those narrow-gauge trains that were scattered all around the country. He simply evaded a nervous breakdown by giving them all the last possible number in that scheme: 99
chick peas - in German: Kichererbsen or Gelbe Erbsen In this soup mixed with different veges like leak, carrot and others. Recipe depends on region as always.
hi you all, so nice to see you visited my "old home"... sachsen-anhalt is - as far as i think - the most neglected state of Germany. :-( i grow up there!!! i nominate Willa for being the ambassador of the Sachsen-Anhalt-Tourismn-Board!!!!
You wanted food recommendations? Here are mine: - Go to Thuringia and try Klöße, Rotkraut und Braten! - Have you had a Thüringer Rostbratwurst yet? - Thüringer Rostbrätel is even better! - Local bakeries throughout Thuringia and Saxony sell wonderful made-from-scratch Blechkuchen (cake baked on a tray). Try Eierschecke, Streuselkuchen, Schmandkuchen, Mohnkuchen and any cake with fruit they may offer! The baking traditions vary from region to region in Central Germany, so while you might come across a lot of streusel cakes in the East of Thuringia, for example, West Thuringians prefer cakes with a cream topping (the topping goes into the oven as well, so it's very different from what you might expect from the word 'cream topping', but there's just no other word in English to describe it) and in Saxony, the Eierschecke is very famous. - Mutzbraten is also something typical for the Thuringian cuisine. - If you ever go to Leipzig, try Leipziger Lerchen (pastry filled with marzipan, so good!) - Quarkkäulchen - Kartoffeln mit Quark (potatoes with quark, very typical dish for Saxonians and Thuringians!) - In Saxony, a pureed potato soup is also very common. Similar to the pea soup you ate, very hearty and delicious. - If you ever go to Brandenburg and visit the Spreewald, of course you have to eat Spreewaldgurken (cucumbers) in various forms. Plus, the fresh fish up there is amazing, too. It's really fun to watch you on your adventures! Guten Appetit :)
Thanks for the amazing recommendations! We love hearing what others love eating. It’s making me hungry now just thinking about them. Although, I’ll probably steer clear from the marzipan 😂
For summer I would recommend : Eismeringe (sweet tuffs made of eggwhite and sugar + icecream + whipped cream) ! if you visit a good Gelateria . I hope you like this too
Wow, either this was a weird soup or American minestrone tastes a lot different to Italian minestrone (and I have eaten minestrone in villages and towns in different Italian regions). Btw, It might not be that big but there should be Windbeutel available in the frozen section at least in the bigger supermarkets, like Rewe and Edeka.
Well Erbsen (peas) and Bohnen (beans) are both Hülsenfrüchte (legumes) after all so it sure smells similar the guy who served the food had a verry rough tone though i am sorry for that if i might recoment something that willla might will enjoy a bit more than Pea soup XD i have two things Sächsische Kartoffelsuppe (saxonian potato soup) and Gräupchen Suppe you might have to google that one i cant find a translation that would make sense i loved it as a child now adays i dont enjoy soups that much anymore
the taste of the soup will improve to a new level if you had some mustard beside for the sausage to dip in. and normally you have it served with some kind of bread or toast. greetings
