Volga German Foods

 

• Soups
  Soups are a common and hearty dish in Volga German cuisine. They often feature meat, potatoes, cabbage, beans and dumplings.
• Gollerol is a soup made from boiled pork hocks (feet) with salt, pepper, bay leaf and onion. The meat is removed from the bones and chopped, then returned to the broth with vinegar and flour to thicken.
• Sauerkraut Soup with Bread Dumplings is a soup made from pork shank, potatoes, sauerkraut, salt and pepper. Bread dumplings are added on top and cooked until done. 
• Green Bean and Dumpling Cream Soup is a soup made from vegetable stock, pearl barley, potatoes, celery, onion, carrot, allspice, bay leaf, garlic and salt. Sour cream is added to each bowl before serving.
• Butterball Soup is a soup made from butterballs, which are small dumplings made from bread crumbs, eggs, butter, salt and pepper. The butterballs are boiled in water or broth and served with parsley or dill.

• Salads
• Salads are usually simple and refreshing dishes that accompany the main course. They often feature raw or pickled vegetables, such as cucumbers, onions, tomatoes and cabbage.
• Cucumber Salad, a salad made from sliced cucumbers soaked in vinegar water with salt and sugar. Sometimes cream or sour cream is added for a creamier texture.
• Tomato Salad is a salad made from sliced tomatoes seasoned with salt, pepper, sugar and vinegar. Sometimes onion or garlic is added for extra flavor.
• Cabbage Salad is a salad made from shredded cabbage tossed with vinegar, oil, salt, pepper and sugar. Sometimes caraway seeds or celery seeds are added for a crunchy touch.

• Dumplings and Noodles
• Dumplings and noodles are staple ingredients in Volga German cuisine. They are often made from flour, eggs, water and salt, and sometimes butter or milk. They can be boiled, fried or baked, and served with meat, gravy, cheese or vegetables.
• Kartofel and Klasse is a dish made from boiled potatoes and egg-noodle dumplings. The dumplings are made from flour, eggs, water, butter, salt and pepper. They are boiled in water or broth and served with melted butter, parsley or dill.
• Schviele Mouldosh is a dish made from thin noodles cooked in milk or cream. The noodles are made from flour, eggs, water and salt. They are rolled out thinly, cut into strips and dried. They are then cooked in milk or cream with sugar and cinnamon.
• Chicken and Noodle Soup is a soup made from chicken broth, noodles, carrots, celery and parsley. The noodles are made from flour, eggs, water and salt. They are rolled out thinly, cut into strips and dried. They are then cooked in chicken broth with vegetables and herbs.

• Main Courses
• Main courses often feature meat, such as pork, beef, chicken or sausage, cooked in various ways. They can be served with potatoes, noodles, dumplings, cabbage or other vegetables.
• Bierocks is a dish made from fried meat pies filled with ground beef, onion, garlic, salt and pepper. The dough is made from flour, eggs, water, salt, sugar, yeast, milk and butter. It is rolled out thinly, cut into circles and filled with meat mixture. The edges are sealed and the pies are fried in oil.
• Gollerol is made from boiled pork hocks (feet) with salt, pepper, bay leaf and onion. The meat is removed from the bones and chopped, then returned to the broth with vinegar and flour to thicken it. It can be served with potatoes or bread2.
• Fleischkeukle is made from fried meat pies filled with ground beef, onion, garlic, salt and pepper. The dough is made from flour, eggs, water and salt. It is rolled out thinly, cut into circles and filled with meat mixture. The edges are sealed and the pies are fried in.
• Kraut stampas is a chicken and sour kraut dish.  

• Breads and Baked Goods
• Breads and baked goods are an essential part of Volga German cuisine. They are often made from flour, yeast, water, salt, sugar, eggs and butter. They can be sweet or savory, plain or filled with fruits, nuts, cheese or meat. Volga Germans baked various kinds of breads, such as white bread, rye bread, pumpernickel and sourdough. Bread was a staple food that was eaten with every meal. It was also used to make dumplings, croutons and bread pudding.
• Kuchen is a German word for cake, but it can also refer to a sweet yeast pastry that is filled with fruit, cheese or custard. Volga Germans made kuchen with apples, plums, cherries, apricots, peaches or rhubarb. They also added cinnamon, nutmeg, lemon zest or vanilla for extra flavor.
• Schwartzenberren pie is a pie made from blackberries. The pie crust is made from flour, shortening, salt and water. The filling is made from blackberries, sugar and cornstarch. The pie is baked until golden and bubbly.
• Hoenig kuchen klose are honey cake balls that are fried in oil. The dough is made from flour, eggs, honey, baking powder and salt. The balls are rolled in powdered sugar or cinnamon sugar after frying.