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On November 9, 1989, the Berlin Wall fell and the separation of the 2 Germanies was put to an end.
After 30 years, part of the national reconciliation has been done through the gastronomy of the 2 nations that hosted the country after the Second World War.
When they had already passed 15 years after the end of the second Great War, Berlin, which was in the hands of the 4 allies (United Kingdom, France, United States and the Soviet Union), was divided into 2 halves.
In the western zone, the first 3 countries they unified their parts and thus the Federal Republic of Germany (FRG, Democrat) was created. In response, the USSR did the same with the east side, leading to the Democratic Republic of Germany (GDR, dictatorial regime).
To celebrate such an important day as the fall of the so-called Iron Curtain, we share with you different typical German and Russian dishes, Do you fancy the plan?
What happened to bring down the Berlin Wall?
In 1989, the GDR allowed the passage of civilians to the western part and, thus, a November 9, civilians and military joined on their own initiative and they broke down the wall with their own hands.
The fall of the wall meant the reunion of family and friends, as well as the end of the ruling communist regime in the GDR and, in general, the end of the Soviet bloc in Eastern Europe.
Gastronomy, always an ally for the reconciliation and union of peoples
We begin this gastronomic review of Germany and Russia with the star appetizer of the first country: the pretzel. It can be defined as a type of bread (therefore, it is salty), which usually has a rounded shape and that Germans eat at any time. Much healthier than pastries, you can have a pretzel with the mid-morning coffee.
We continue with sauerkraut because, although it is not eaten only in Germany, it is a significant recipe in this country. Is about a kind of stew dish, since it has fermented cabbage, which accompanies meats or, also, salads.
Visually, it is not the most attractive food in the world, but this is just a prejudice that its intense flavor and beneficial properties take away in one bite.
Another food that cannot be missing in German cuisine is the potato. Within its culinary universe, highlights the Kartoffelsuppe, a traditional and typical dish in winter, which is made up of a soup or stew to which different seasonings are added. Its ingredients include, in addition to potatoes, onion, carrot, celery, bread and different spices.
What about Russian gastronomy?
We start the Russian recommendations with the typical borsch soup, made with beets, a product widely used in the kitchen of the country. Perfect to combat low temperatures, there is a variant of cold borsch soup, which is very similar to gazpacho and that is taken in summer.
If you prefer meats, try the Stroganoff: pieces of veal accompanied by mushrooms and a fairly strong sour sauce, which is usually accompanied by rice.
And, of course, we do not forget the caviar, a delicacy not suitable for all palates and pockets. In Russia, there are 2 types of caviar: salmon (orange and cheaper) and beluga (black and very expensive).
Finally, we recommend that fusions in a single menu different German and Russian dishes. So your palate will witness one of the great historical reconciliations of the XNUMXth century: the reunification of Germany!