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Lekce 2 · třída 8+
German classics: what Germany eats
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German cuisine is more than sausages. The real menu: potatoes in hundreds of forms (400 years of history), Sauerkraut — cabbage that ferments rather than boils, Maultaschen — Swabian dumplings once hidden from God during Lent, Rouladen — the Sunday meat rolls. Every state cooks differently: meat-rich Bavaria, fish in the north, Reibekuchen pancakes along the Rhine.
- ●Schnitzel: pounded thin, coated flour→egg→breadcrumbs
- ●Potato salad: broth-and-mustard in the south, mayo in the north
- ●Spätzle: Swabia’s homemade noodle — flour, eggs, patience
🥔 Frederick the Great ordered potato planting, the farmers refused — so he had to “forbid” it to make everyone want it. Classic 1774 reverse psychology.