Pomeranian cuisine

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The Pomeranian kitchen is famous for its great variety of fish dishes, such as Bismarck Herring.

The cuisine of Pomerania in northeast Germany is generally rather down-to-earth and hearty. It reflects, one the one hand, the long-standing poverty of the lands of Mecklenburg and West Pomerania as well as their long Baltic Sea coast and the abundance of inland waters. Moreover, thanks to the vast forests there is a wide variety of game dishes. Several foodstuffs have a particularly important role to play here in the region: potatoes, known as Tüften, prepared in various ways and whose significance is evinced by the existence of a West Pomeranian Potato Museum (Vorpommersches Kartoffelmuseum), Grünkohl and sweet and sour dishes produced, for example, by baking fruit. All these points demonstrate that cuisine in the state of Mecklenburg-Vorpommern is typically northeast German. Whilst the histories of Mecklenburg and Vorpommern developed independently over the centuries, the similarity of living conditions and landscapes in the two present-day regions has nevertheless resulted in very similar eating habits.

Carl Julius Weber reported in the 18th century on the eating habits of the Mecklenburgers:

"The people live mainly off potatoes, dried fruit, white cabbage, turnips and broad beans." ("Das Volk lebt meist von Kartoffeln, von dürrem Obst, von Weißkraut, Rüben und Pferdebohnen")

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Specialities[edit]

Fish[edit]

Pork and beef dishes[edit]

Stews, vegetable and potato dishes[edit]

Puddings[edit]

Rote Grütze is a popular sweet pudding in Pomerania, usually served with vanilla sauce.

Christmas dishes[edit]

Literature[edit]

  • Susanne Rohner: Das Beste aus der Pommerschen Küche – Kochen mit Tradition. Dörfler, Eggolsheim, 2009, ISBN 9783895556326 (96 pages).
  • Hans Otzen, Barbara Otzen: Danziger Hering und 130 weitere leckere Rezepte aus Pommern. Edition Lempertz, 2012, ISBN 9783939284116 (245 page).
  • Hannelore Doll-Hegedo: Spezialitäten aus Pommern, gewürzt mit Anekdoten. Stürz Verlag, Leer, 2003, ISBN 9783800330485 (82 pages).
  • H. von Geibler: Pommersches Kochbuch – Mit 631 selbst erprobten Rezepten. Achte vermehrte und verbesserte Auflage, Prangesche Buchhandlung und Verlagsanstalt, Kolberg 1925; photomechanischer Nachdruck: 2. Auflage, Hinstorff, Rostock, 1996, ISBN 3-356-00614-2 (256 pages).
  • Dieter Kraatz: Rügen – Köstlichkeiten einer Inselküche. Rügendruck, 2011, ISBN 9783980899956 (135 pages).
  • Utta Voutta: Pommern bittet zu Tisch. Herausgeber: Kreisfrauengruppe der Vereinigten Landsmannschaften e.V. (Bund der Vertriebenen), Kreis Rendsburg-Eckernförde, Eckenförde, 1986 (38 pages).
  • Marie Rosnack: Stettiner Koch-Buch: Anweisung auf eine feine und schmackhafte Art zu kochen, zu backen und einzumachen. 4th ed., Nicolai'sche Buch- & Papierhandlung (C. F. Gutberlet), Stettin, 1838 (full text)
  • Anita Weißflog: Die Küche des Landkreises Stolp. Eigenverlag, Dresden, 2007. (full text, pdf)