Local cuisine is an original mix of Rhenish and Westphalian gastronomic traditions. Traditionally, here they use a lot of seasonal vegetables, prepare very hearty meat dishes and cherish the traditions of pastry making. In spring, it is time for asparagus, from which excellent vegetable salads and garnishes for meat dishes are prepared. Most vegetable salads and soups are prepared in the summer, and in the winter, there comes a period of hearty root vegetable dishes. In every Lemgo restaurant, one can try rich potato and turnip soups, while clay pot dishes are particularly popular with tourists. Among all that diversity of vegetables, the love of residents for red cabbage stands apart. It is used to prepare a lot of interesting snacks, it can be fermented with berries or stewed, as well as added to various meat stews. Among the most common dishes that became everyday for townspeople are soups and various roasts. Pork and beef are often used for the preparation of meat dishes. Local chefs know how to cook even tough meat so that the meat literally melts in the mouth. The meat is kept in marinades, then fresh or frozen berries, raisins, and special spices may be added to make the taste of dishes more saturated. An important component of the regional menu is sausages. Traditional blood sausages may seem the most exotic product to foreign guests. As a rule, they are prepared from pork blood with fat, various spices, cereals, and other components. Before serving, blood
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