Saxony-Anhalt, a region located in the eastern half of Germany, is one of the nation’s leading industrial areas due to its food production. As a result, the dishes of the Saxony-Anhalt region are particularly distinguished by the enormous number of regionally produced foods, in addition to the locally-grown produce and livestock.
Signature Soups and Stews of the Saxony-Anhalt Region
Two of the popular soups in the Saxony-Anhalt region both utilize asparagus as their primary vegetable. Altmark wedding soup combines asparagus with small meatballs and a cooked egg garnish. Zerbster spargelsuppe, simply “asparagus soup” in English, features a creamy broth as its foundation, and asparagus, hard-boiled eggs, butter, sugar, salt and nutmeg round it out.
Another regional soup is Gurkencremesuppe mit kartoffeln. This is prepared with cucumbers, cubed potatoes, cream, milk, salt, pepper, onions and dill.
Havelberger bierfleisch is a popular seafood stew in Saxony-Anhalt, cooked with local fish, potatoes, bacon, dunkel (dark beer) and gingerbread. A beef stew, Harzer wurzelfleisch, is also common in the area, and mixes beef with locally grown vegetables, like carrots and celeriac, also known as turnip-root celery.
Meat Dishes in Saxony-Anhalt
In keeping with the persistence of meat in German cuisine, the culinary offerings of Saxony-Anhalt are distinguished by a number of local meat dishes, some of which include the following:
- Altmarkischer tiegelbraten: This originated as a breakfast dish of the Altmark region. Beef, mutton and onions are quickly pan-fried, then set aside to cool. After cooling, the singularly German ingredients are chopped up and baked.
- Halberstadter wurstchen: Smoked sausages that are aged before being canned and mass-marketed.
- Harzer lamm in buttermilch: Lamb marinated in buttermilk and then pan-sauteed.
- Magdeburger bordetopf: Casserole made with lamb, mutton cubes, potatoes, cabbage and onions.
- Rubelander zweibelfleisch: Sliced beef brisket in onion sauce.
Dessert in the Saxony-Anhalt Region: The “Tree Cake”
Particularly distinguished among the ranks of Saxony-Anhalt’s dessert specialties is the Salzwedel baumkuchen, which literally translates to “tree cake.” It earns its name by its method of preparation, which involves layers upon layers of cake batter being placed on a rotating spit to cook, resulting in a tall cake that will resemble the inside of a tree when cut open. The cake is not simple to make, much like the Black Forest chocolate sponge cake famous in Black Forest cuisine.