Königsberger Klopse

Königsberger Klopse is a traditional German dish that originated in the city of Königsberg, which is now known as Kaliningrad, Russia. The dish is named after the city and "Klopse" is a German term for meatballs.

History

The dish is believed to have been created in the 18th century and was a staple in East Prussian cuisine. The recipe was passed down through generations and has become a popular dish in Germany and other parts of Europe.

Ingredients and Preparation

Königsberger Klopse is made from ground veal, beef, or pork. The meat is mixed with soaked white bread, onions, eggs, and spices to form meatballs. These meatballs are then simmered in a white sauce made from a roux of butter and flour, with capers and lemon juice added for flavor. The dish is traditionally served with boiled potatoes and pickled beetroot.

Cultural Significance

Königsberger Klopse is considered a comfort food in Germany and is often served on special occasions or during the cold winter months. It is also a popular dish in German restaurants around the world.

Variations

There are several variations of Königsberger Klopse. Some recipes use different types of meat, such as turkey or chicken, while others add additional ingredients like mustard or anchovies to the sauce. In Sweden, a similar dish known as Köttbullar is served with lingonberry sauce and mashed potatoes.

See Also

• German cuisine
• List of German dishes
• Köttbullar