The Western sides three sectors, British, French and US, to a certain extent were influenced by the food from those countries, either incorporated into their normal dishes or allowing it to take over, fast food for example. Meanwhile the East, the GDR, under the control of the Russians kept much closer to the original style of German cuisine, with just certain influences creeping in from over their Eastern borders.
Anything exotic was 'hard to find'. Bananas would come under that heading and, despite pikante being a favourite description for a meal, so would spices, in addition there were periodical shortages, everything from butter and sugar to sausage would disappear for a while.
And no one knew to where.
The transport system for perishables was also somewhat unreliable so, although there was nearly always red cabbage and apple to be found in an edible condition, the choice as to what was to appear on the table was often decided by what could be grown either locally, in gardens, or supplied from Soviet states with a more efficient food supply system.
The phrase nicht shoen aber brauchbar, (not beautiful but useable), was an often used description for a great many of the ingredients that went to make up meals, which were nevertheless often delicious.
Many recipes have been adapted in the past years, using ingredients that were not even available in those days, but there is an increasing nostalgia for the former Ost/East, and here are some of the original favourite recipes, that are appearing on the menu's of the Ostalgie theme restaurants now emerging in Germany.
Leipziger Allerlei (Literally "Leipzig all sorts of things" as it was made with whatever was available, such as fresh asparagus and peas in season, or mixed vegetables with the addition of crawfish)
A recipe from Mecklenburg, Mecklenburg-Vorpommern
250 gr Carrots, sliced
250 gr Cauliflower, in small florets, or whole placed cooked in centre of dish
250 gr Asparagus (canned), cut into pieces
3 Tblspn butter
250 gr Mushrooms, halved if large (Morels, Wild Mushrooms or dried mushrooms can be used but need initial cleaning and preparation)
2 Tblspn flour
Salt and Pepper
Parsley, finely chopped for garnish
Quantities for 4
Simmer carrot slices, cauliflower florets, and asparagus pieces in salted water to just cover, with tablespoon butter and a pinch of sugar until vegetables are cooked through and softened. Drain and save vegetable water.
Clean mushrooms and fry gently in 1 tablespoon of butter until beginning to turn golden, about five minutes, remove.
Melt a little more butter in pan and add flour stirring to make a light roux. Cook through for two minutes stirring continually, continue stirring and slowly add vegetable water until a sauce is formed, season. Add vegetables to sauce, mix together and heat through. Place in warmed dish.
Garnished with chopped parsley and the mushrooms it is used as an accompaniment, for example to schnitzel and salted boiled potatoes or fish, but can also be a main meal.
Himmel Und Erde (Heaven "apple" and Earth "potato")
A recipe from Schwerin, Mecklenburg-Vorpommern
800 gr Floury Potatoes
800 gr Sour Cooking apples (with lemons hard to find, sour apples were used)
200 gr chopped streaky bacon
2 Tblspn Sugar
Salt
1 onion, sliced finely, optional
Quantities for 4
Cook peeled potatoes in boiling salted water, drain and mash. Cook apples slowly with sugar until soft, stir through and add to potato.
Fry bacon, add to mixture and season with sugar and salt to taste.
The dish can be served just like this, however if using the onions, keep apple and potato mixture warm in oven, fry onion slices in butter until crisp and golden brown.
Garnish prepared dish with seasoned onions, often served with sausages of all types.
Thueringer Zigeunersalat (Thueringian Gipsy Salad)
A recipe from Freistaat Thueringen
200 gr White cabbage
75 gr Red Bell Pepper (Paprika)
50 gr Carrot
25 gr Onion
50 gr Pickled Gherkin
Mixed seasonal herbs
Marinade
1 Tsp Soured Cream
1 Tsp Salad cream or mayonnaise
1 Tsp White Vinegar
1 Tsp Lemon Juice
1 Tsp Sugar
Salt Pepper
1 Tblspn Sunflower, Corn or Vegetable Oil
Quantities for 4
Cut the cabbage into fine thin strips, put into bowl, add salt and mix with the hand until it becomes a little softer.
To the cabbage add Bell Pepper sliced into small strips, thickly grated carrot, finely chopped onion, and gherkins cut into thin strips and halved. Add finely chopped herbs, then mix together.
Blend marinade ingredients seasoning to taste, combine with salad mixture.
Guten Appetit
Every day life for East German citizens was very different from that on the other side of the wall, in the western part of the country. It was limited and restricted but secure, there was Soviet driven power and little resistance, collusion and consent, and many who lived through those days now look back at them with affection. As a book or on Kindle this is a fascinating and informative story, that describes the failed experiment of East German communism and the lives of those who lived with and under it |
