A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabian cuisine. A Bavarian speciality is the Brotzeit , a savoury snack, which would originally be eaten between breakfast and lunch.
Regional cuisine in the various states of the German nation has received increasing attention since the late 19th century, particularly that of the larger cities. In cookbooks of that era termed "Bavarian" both domestic rural dishes and dishes inspired by French cuisine were published. For the regular people, even the people living in cities, meat was usually only reserved for Sundays.
The meat recipes were mostly based on beef and veal, where cooked beef was used for everyday meals. In the case of pork, suckling pig played a great role. Udders, tripe , calf head, calf hoofs, etc. There were few recipes for mixed vegetables in the cookbooks, and stews played hardly any role, but the Pichelsteiner stew is said to be introduced in Eastern Bavaria in In the 19th century, the vegetables that most of the Bavarians usually ate were Sauerkraut and beets.
This was mostly only reserved for the nobility, but was later also adopted into the cuisine of ordinary people.
A report from says: "A characteristic of the nurture of the Upper Bavarian rural people is the overall prominence of flour, milk and lard dishes with vegetables added and the diminished consumption of meat dishes on the five most important festive days of the year: Carnival , Easter , Pentecost , Kermesse and Christmas [ The everyday cuisine of the citizens of the state capital Munich differed somewhat from that of the rural people, especially by the greater consumption of meat.
In the city, more people could afford beef, and on festival days, roast veal was preferred. From to , with Munich having a population of about 83, citizens, a total of 76, calves were slaughtered, statically approximately one calf per citizen. The number of slaughtered cows was about 20, Bratwursts of beef were especially popular.
A main reason for the preference for veal in Munich was the striking lack of space in town, allowing for smaller animals only. With its preserved, near-medieval grid of narrow lanes and streets and similarly narrow, half-gabled houses, including run-through staircases without landings called Himmelsleiter Jacob's ladder , most people could only afford to keep two pieces or so of small framed livestock in ground floor crates at the rear ends of their houses.
Calves reaching heifer size, nearing maturity, would consequently either have had to be slaughtered or to be sold out of town. The typical meat-oriented Munich cuisine was not always accepted by others. One author wrote about Munich in a publication: "The 'Munich cuisine' is based on the main concept of the 'eternal calf'.
In no other city in the world is so much veal consumed as in Munich … Even breakfast consists mainly of veal in all possible forms … mostly sausages and calf viscus! Polish Chop Suey. Sweet eggy batter is covered with cherries fried in butter, then baked to make a traditional Polish cherry cake. By Plvic Polish Meat and Potatoes. Kielbasa is cooked on the stovetop with potatoes and onion. This is an old recipe from my grandmother. Grandma's Polish Perogies. My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies.
Serve plain, or with butter, sour cream, bacon, etc. Split Pea and Sausage Soup. Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed. Stewed Cabbage. Classic dish of cabbage stewed with tomatoes, celery, onions and garlic. By Kim. Jam Kolaches. These cookies from Poland can be made with different flavors of jam. By Karen Wood. Steaming hot egg noodles with chopped pork chop and cabbage, flavored with onion and garlic powder.
By Kris. Polish Dill Pickle Soup. Serve with your favorite hamburger. This soup tastes best chilled, the next day. Kielbasa and Cabbage. Cabbage cooked in bacon drippings and seasoned with garlic, red pepper flakes and caraway seeds makes a cozy nest for smoked Polish-style sausage in this homey, hearty, and satisfying supper.
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It's an old Polish recipe from some of the best bakers in Milwaukee! By Barbara.
Reuben Casserole. Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich. Pierogi Casserole. Made with lasagna noodles, this casserole is full of pierogi flavors: bacon, sharp Cheddar cheese, potatoes, and sour cream. By Seanna Chauvet. Slow Cooker Kielbasa and Beer.
Kielbasa sausage slow cooked with beer and sauerkraut.
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