Defying the Winter Chill: 5 Beloved German Dishes to Warm Your January
Germany might conjure images of lush green landscapes and vibrant summer festivals, but winter holds its own magic in the land of hearty food and heartwarming traditions.
As January paints the world white, Germans turn to a culinary repertoire specifically designed to combat the cold. These dishes are more than just meals; they’re comforting embraces, flavor-packed escapes from the winter blues.
So, grab your mittens, crank up the heat, and prepare to embark on a delicious journey through 5 iconic German dishes that will chase away the January chill:
1. Linsensuppe (Lentil Soup): A Humble Hero
Starting off with a classic, Linsensuppe is the epitome of German comfort food. This humble lentil soup, simmered with aromatic vegetables and seasoned with smoked sausage and bay leaves, is not only soul-warming but also incredibly nutritious.
Lentils are packed with protein and fiber, keeping you energized throughout the long winter days. The smoky depth of the sausage adds a delightful savory twist, while the vegetables lend pops of flavor and essential vitamins. A sprinkle of fresh herbs on top and a slice of crusty bread for dipping make this simple soup an absolute winner.
Lentil Soup Recipe
Ingredients: 1 cup brown lentils, 1 onion, diced, 2 carrots, diced, 2 celery stalks, diced, 4 cups vegetable broth, 1 bay leaf, 1 smoked sausage (like kielbasa), sliced, salt, pepper, fresh herbs for garnish (optional).
Instructions: Rinse lentils and soak in water for 30 minutes. Sauté onion, carrots, and celery in olive oil until softened. Add lentils, broth, and bay leaf. Bring to a boil, then simmer for 30 minutes or until lentils are tender. Add sliced sausage and season with salt and pepper. Simmer for another 10 minutes. Garnish with fresh herbs before serving.
2. Grünkohl mit Pinkel (Kale with Sausage): A North German Delight
Venture north, where the wind blows fiercely and the kale grows strong. Grünkohl mit Pinkel is a traditional dish from Lower Saxony, a hearty stew featuring dunkelbunt (a garlicky blood sausage) nestled amongst a bed of savory kale.
The kale is typically cooked with onions, bacon, and goose fat, resulting in a rich, flavorful base.
In fact a RUNZA is so popular in Nebraska that they started a very successful chain of fast food restaurants named after it to cater to it’s high demand.
