page_title: Swabian cuisine
section_title: Miscellaneous dishes
hierarchical_section_title: Swabian cuisine / Miscellaneous dishes
caption_attribution_description: Deutsch: Schwäbischer Kartoffelsalat mit Maultaschen
context_page_description: In comparison with the more French-influenced Baden cuisine, Swabian cuisine is rather simple and rustic. It is native to Swabia, which comprises great parts of Wurttemberg and the Bavarian part of Swabia, as well as the Allgäu which has parts lying in Austria.
  Of very essential importance are egg noodle products in many variations, e.g. Spätzle or Maultaschen. Also typical are substantial soups and stews.
context_section_description: Filderkraut is a special kind of Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart.
  The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before being poured over the potatoes although the chronological order may vary from recipe to recipe). Optionally they can be garnished with chive, diced pickles or spiced with mustard.
  The salad should rest for a few hours or even overnight before serving and can then be enjoyed as accompaniment for different dishes or solely with bread.
  Of course there are many recipe variations differing in tiny details: the choice of the potato breed, the temperature for peeling, the thickness of the slices and the way of slicing, the amount and addition order of the liquid component, the amount and kind of spices. Naturally most Swabians are convinced that the potato salad of their mother is the very best and only true one.
  Brenntar was a Swabian staple foodstuff, particularly prominent in the Swabian Jura and in the Allgäu. It is made of a specially roasted flour called Musmehl.
caption: Swabian potato salad with Maultaschen
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