Heidelberg food preparations are predominant with dairy produce such as cheese and butter. Like most areas of Northern Germany, meat dishes are prevalent in the region although lesser in range than that of the former. Pork and beef are the commonly used meat in sausages and snails and lobsters are commonly used seafood in soups and appetizers. Freshwater fish is also a vital ingredient used in dishes of the region.
Ingredients Commonly Used in Heidelberg Cuisine
Heidelberg Food preparations are made using traditionally produced ingredients and the common ones include:
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Bibbeleskäs is a locally made cottage cheese.
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Brägele refers to fried potato slices that are included as sides or used for garnish, mixing or topping meats.
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Flädlesuppe is a luscious broth used in recipes or had with garnish of pancake ribbons.
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Knöpfle refer to thick noodles used in recipes.
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Schupfnudeln is pasta made using potato as the key ingredient.
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Sauerkraut is a sour pickled or fermented shredded cabbage often included as sides with many dishes.
Traditional Heidelberg Recipes
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Heidelberg Wurstsalat is an appetizer wherein bologna cheese slices and swiss cheese cubes are tossed along with diced onions and tomatoes with a dressing of olive oil, vinegar and salt.
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Heidelberg Meatloaf is a preparation of lean ground beef which is mixed with a stock or beer, chopped onions, egg and seasonings and sliced for serving after being baked.
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Heidelberg cake is a dessert from Heidelberg made using raisins, water, soda, sugar, eggs and fat along with flavor of vanilla or almond and glaze of sugar and milk mixture.