FROM THE KITCHEN

German classics

Soups, regional dishes and German home cooking.

These meatballs are gently poached in stock, keeping them pale and tender.

Photo: Dr. Bernd Gross · CC BY-SA 3.0 de · Resized / cropped

Large white cabbage leaves make a tender wrapper for seasoned minced meat.

Photo: Kobako · CC BY-SA 2.5 · Resized / cropped

These patties should brown on the outside while staying tender within.

Photo: Raimond Spekking · CC BY-SA 4.0 · Resized / cropped

With so few ingredients, this dish depends on a carefully balanced sauce.

Photo: Tiia Monto · CC BY-SA 3.0 · Resized / cropped

Green split peas gradually break down as they cook, giving this soup its creamy body.

Kale tolerates slow cooking and absorbs the flavour of onions and smoked sausage.

Photo: GeoTrinity · CC BY-SA 3.0 · Resized / cropped

Labskaus combines potatoes, cooked cured beef and beetroot into a coarse, savoury mash.

Photo: Tamorlan · CC BY-SA 3.0 · Resized / cropped

Cook apples and potatoes separately before combining them into a coarse mash.

The onions need time in the pan before baking.

Photo: Lulu Durand · CC BY 2.0 · Resized / cropped

A thin unleavened dough and a very hot oven give flammkuchen its crisp base.

Photo: Gerda Arendt · CC BY-SA 4.0 · Resized / cropped

These generous pasta parcels contain mince, spinach, onion and soaked bread.

Photo: Kobako · CC BY-SA 2.5 · Resized / cropped

Stale rolls absorb warm milk and become a mixture that can be shaped into dumplings.