Culinary delights from the region of the Lower Rhine. In the region on the Rhine you can still find wide fields and arable land, on which a wide variety of vegetables, salads and fruits are grown. Potatoes and various types of cabbage have always been agricultural products on the Lower Rhine. These flow into numerous regional dishes. The queen of vegetables, the asparagus, which is grown especially in the Walbeck area, is valued far beyond the regional borders.
What is less known is that there is freshly caught fish in the region of the Lower Rhine. Numerous freshwater fish such as the pikeperch or carp, which are caught in the clean lakes of this area , will served in numerous restaurants. Due to the landscape, cattle breeding has also been practiced on the Lower Rhine for ages. In addition to numerous sausages, there are also various dairy products directly from the Lower Rhine. Furthermore, immigrants have left their culinary influences over time. Regardless of this, numerous Lower Rhine specialties are still very popular today, which taste particularly good with a cool glass of “Alt-Beer”, a top-fermented beer specialty.
Because from an ecological as well as a nutritional point of view, regional foods offer some advantages. One of the best arguments is freshness. For example, a freshly made blood sausage, also known as Flöns in the Rhineland, tastes good in the evening both at home to families and in various restaurants on the Rhine.
A few dishes and specialties from the region of the Lower Rhine
Hemmel on Ähd (Heaven on Earth), for example, is a typical Rhenish dish in which the fried bloodsausage (Blutwurst ) is served with a potato and apple compote.
Reibekuchen (Potato Pancakes) are also made from the potatoes from the region. These are served with apple compote or beet syrup. In the meantime, they are also eaten with salmon or in other variations.
Kohlgerichte (cabbage dishes). Cabbage is also called kappes in the Rhineland and is also very popular. Whether as a cabbage roll, cabbage stew, coleslaw or sauerkraut, hearty cabbage dishes are healthy and popular.
Rheinischer Sauerbraten (braised beef), In the past there was usually only a roast a few times a month, today a piece of meat belongs to almost every meal. But to this day the Rhenish Sauerbraten is still a special dish that does not exist every day. Traditionally, the Rhenish Sauerbraten was and is prepared with horse meat, but more and more often it is soaked with beef in a vinegar stain for 4-8 days. So if necessary, ask the waiter which meat was used for the Sauerbraten before placing your order.
Spargel (Asparagus) from the region of the Lower Rhine, this region is one of the best asparagus growing areas in Germany. The best known is certainly the asparagus village of Walbeck, where growing asparagus has a long tradition.
Süßes (Sweets) , the people of the region of the Lower Rhine also like sweets. So people like to process the fruit from the region into a fruit cake, or a pancake and jam.
Seite Zeile 3!