page_title: Schleswig-Holstein cuisine
section_title: Typical dishes
hierarchical_section_title: Schleswig-Holstein cuisine / Typical dishes
caption_attribution_description: Deutsch: Birnen, Bohnen und Speck. Gekocht und fotografiert von Andreas Bemeleit.
context_page_description: The cuisine of Schleswig-Holstein forms part of the German cuisine in which the different influences of the regions Niedersachsen and Friesland and of Denmark are perceptible. The proximity to the sea and the harsh climate play a great role and determine which ingredients are available.
context_section_description: One of the most known dishes of Schleswig-Holstein is Birnen, Bohnen und Speck. Other very popular dishes include:
  Grünkohl (kale) with Kochwurst and Schweinebacke (a cured part of the pork's head), sometimes with Pinkel
  Saure Rolle (a kind of sour sausage)
  Danish Rote Grütze (preferably with liquid cream)
  Labskaus
  Mehlbüdel (a kind of dumpling which is served with sugar, liquid butter and pork meat)
  Schnüüsch (a vegetable stew with milk)
  Rübenmalheur (a rutabaga stew)
  Holsteiner Rübenmus (mushed rutabaga, similar to Stamppot)
  Holsteiner Sauerfleisch (a kind of sour aspic)
  Fliederbeersuppe (elderberry soup)
  Swattsuer (a kind of blood soup, also known as 'Schwarzsauer')
  Buttermilchsuppe mit Klüten (buttermilk soup with flour dumplings)
  Grünkohlsuppe (a kale soup)
  Großer Hans (a kind of bread pudding)
  Nordseekrabben
  Vegetables are frequently served with a butter and flour-based sauce which is called ‚Gestovtes Gemüse‘. In the city of Eiderstedt this cooking method is used to prepare rutabaga which is then served as a side dish. In Elmshorn Graue Erbsen(lit. ‘grey peas’) have a long tradition and generally milk and meat products play an important role. Cheeses from Holtsee are considered a speciality just as Holsteiner Katenschinken. 
  Of course the proximity to the sea leads to the fact that fish does play a great role in the cuisine of Schleswig-Holstein and is featured in many dishes. Particularly typical are Maischollen, Heringe and Kieler Sprotte and carp dishes are traditionally served for New Year’s Eve. Famous desserts are vanilla ice cream served with Friesischer Bohnensuppe (a local liqueur).
  Especially in the rural and peasant cuisine many recipes were buried in oblivion since the mid of 20th century such as Mädchenröte (a dessert made of egg whites and cassis), Förtchen (a kind of pastry), a precursor of the famous Berliner, Munkmarscher Muscheltopf (a seafood stew), Kalbfleischpudding or filled breast of pork, which is one of the many dishes with sweet and sugary side dishes.
caption: Sweet and tangy ingredients make the typical ‚broken sööt‘-taste of the cuisine of Schleswig-Holstein
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