page_title: Mecklenburg cuisine
section_title: Stews, vegetable and potato dishes
hierarchical_section_title: Mecklenburg cuisine / Specialities / Stews, vegetable and potato dishes
caption_attribution_description: Deutsch: Schwedeneisbecher, Sommer 2011, auf einem Ausflugsschiff in der Stadt Brandenburg
context_page_description: Mecklenburg cuisine is typically northeast German. Many dishes in the region today, whilst retaining their original characteristics, frequently add new facets, whilst old dishes are being rediscovered and combined with current recipes.
  Mecklenburg food has traditionally been considered as rather down-to-earth and hearty. It reflects, on the one hand, the simple life of the region of Mecklenburg, long dominated by agriculture, and on the other hand, its long Baltic coastline and the abundance of its inland waters. In addition, its vast forests produce a wealth of game. Potatoes, known locally as Tüften, play a particularly important role in the region also, as evinced by the existence of a potato museum in neighbouring West Pomerania, and a variety of cooking methods are used to prepare them. Other staples are kale, known as Grünkohl and a sweet-and-sour flavour produced, for example, by using dried fruit. Although Mecklenburg and Western Pomerania have both had long, independent histories, the similarity in living conditions and landscapes in both regions has resulted in both populations having similar eating habits.
context_section_description: Tüffel un Plum (potato soup with plums and bacon)
  Fliederbeersuppe
  Schwemmklöße
  Buttermilchkartoffeln
  Birnen, Bohnen und Speck
caption: Schwedeneisbecher, a popular ice cream variant in Mecklenburg.
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