Different German Foods

by Debbie Tullos

Overview

Traditional German food is hearty, heavy and is often accompanied by some of the world's best beer. There is, however, tremendous variety in German food and it is increasingly influenced by other cuisines.(Reference 1)
Ingredients

The major ingredients of most German food are potatoes, pork, cabbage and beer. Vegetables are often eaten as part of a soup or stew.(Reference 1)

Regions

Different regions of Germany use the same basic ingredients, but differ in preparation. The northern region favors thick soups and pickled meats. The central region features ham and dark breads. The southern regional cuisine is lighter and more delicate.(Reference 2)
Meats

Meats such as pork, beef and poultry are the most important part of a German meal, mostly pot-roasted or in the form of sausages. Germany has over 1000 different types of sausages.(Reference 1)
Vegetables

Sauerkraut may be the best-known German vegetable dish, but other vegetables such as carrots, turnips, peas and many other preparations of cabbage are also common. White asparagus, called Spargel, is particularly popular.(Reference 1)
Side Dishes

Potatoes, dumplings and pasta are common side dishes in Germany. Potatoes are boiled or mashed and fried. The German pasta, Spätzle, is thick and made with large amounts of egg yolk.(Reference 1)
Bread and Desserts

Bread is very important to Germans, considered to be important for a healthy diet. Dark breads made with rye are typical. German cakes often feature fruits like apples, cherries and strawberries. German doughnuts are balls of dough with a filling like jam. (Reference 1)

Overview