Leipzig is not only the oldest trade fair city and, after Vienna, the most traditional music city, but also a city for connoisseurs. Your taste buds will thank you for it. Whether it is historic restaurants or zeitgeist pubs, cozy cafes or amusing bars, you can eat excellently everywhere, chat, enjoy a coffee or just look around.
The following selection of specialties is intended to help answer this question frequently asked by tourists. It becomes clear that Leipzig's culinary offerings are not just a "mixed bag" but also offer many surprising things: Colorful and healthy - and synonymous with Leipzig's cuisine:. Leipzig's most famous speciality is "Leipziger Allerlei", a main dish made from fresh vegetables.
It achieved a high level of national fame, especially in the 19th and 20th centuries. But unlike "Leipziger Lerche", the history of the vegetable dish, which was called "Allerlei" in Leipzig around , is unclear. It seems to have only received the original name "Leipziger" when it was included in various cookbooks. The innkeepers usually offered the local speciality "all sorts of only young vegetables" from March to August.
According to the classic traditional recipe, it includes not only various young vegetables such as carrots, kohlrabi, asparagus and cauliflower, but also morels, crayfish tails and bread dumplings. The original "Leipziger Allerlei" is served in April, when the asparagus season begins, the closed season for crayfish is over and the vegetables have been freshly harvested. Ingredients: g each of carrots, kohlrabi, asparagus, cauliflower and morels; g pods; crayfish; g butter; eggs; 1 mace; grated bread; 50 g flour; milk Preparation: Clean the carrots and kohlrabi and cut into evenly long strips.
Then peel the hard inner skin from the pods and cook everything with the pod seeds in salted water. Steam the peeled asparagus, cut into finger-thick strips, in a light broth. Divide the cauliflower into florets and cook in milk water to which salt and butter have been added. Divide the morels and steam in butter until soft. Cut the boiled crabs into pieces, carefully break off the tails and rub the cleaned noses with salt.
