27+ Delicious Summer German Recipes to Savor This Season

As the days get longer and the temperatures rise, there’s no better time to embrace the delicious flavors of summer with some classic German recipes.

From hearty sausages and flavorful salads to light and refreshing desserts, German cuisine offers a variety of dishes that are perfect for enjoying the sunny season.

Whether you’re hosting a summer BBQ, preparing a picnic, or simply craving something new, these 27+ summer German recipes will bring the taste of Germany to your table.

Germany is known for its rich food culture, and summer brings out the best in its culinary traditions.

Picture fresh salads made with seasonal vegetables, cool and creamy desserts, and savory meats that make every meal an occasion.

These dishes not only showcase Germany’s unique flavors but also emphasize the use of fresh, in-season ingredients that are perfect for summer gatherings.

In this blog post, we’ve rounded up over 27 mouthwatering summer recipes—from refreshing salads like Wurstsalat (Sausage Salad) to indulgent desserts like Rote Grütze (Red Berry Pudding).

Whether you’re a seasoned home cook or a beginner in the kitchen, these recipes are easy to follow and guaranteed to impress.

Let’s dive into some delicious German summer dishes that will elevate your seasonal meals!

27+ Delicious Summer German Recipes to Savor This Season

Summer is the perfect time to explore the rich flavors of German cuisine, and these 27+ recipes provide a variety of delicious options for every occasion.

From refreshing salads that are perfect for hot days to comforting dishes that make for satisfying dinners, German summer food is all about fresh ingredients, hearty flavors, and simple yet satisfying preparations.

Whether you’re hosting a BBQ, enjoying a picnic in the park, or just cooking for your family, these summer German recipes are guaranteed to impress.

So, grab your apron, fire up the grill, and get ready to savor some of the best German flavors this season!

Kartoffelsalat mit Essig und Öl (German Vinegar & Oil Potato Salad)

A light and tangy potato salad, Kartoffelsalat mit Essig und Öl is a classic summer dish from southern Germany, especially popular in Bavaria.

Unlike the creamy mayonnaise-based versions found elsewhere, this recipe uses a zesty vinaigrette made with vinegar, oil, and mustard, making it refreshing and perfect for hot days. It pairs wonderfully with grilled sausages, schnitzel, or simply some crusty bread and is a staple at picnics and garden parties.

Ingredients:

• 2 lbs (1 kg) waxy potatoes
• 1 small red onion, finely diced
• 1/2 cup vegetable broth (warm)
• 3 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 5 tbsp sunflower or neutral oil
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh chives
• Optional: 1 tsp sugar

Instructions:

1. Wash and boil the potatoes in salted water until just tender, about 20 minutes. Drain and let cool slightly.
2. While still warm, peel the potatoes and slice them thinly.
3. In a large bowl, combine warm broth, vinegar, mustard, and sugar (if using). Stir in the onions.
4. Add the warm potato slices and gently mix to absorb the dressing.
5. Drizzle oil over the salad and carefully fold everything together. Season with salt and pepper.
6. Let the salad sit for at least 30 minutes at room temperature for flavors to meld.
7. Sprinkle with chopped chives before serving.

This potato salad is best served slightly warm or at room temperature, making it incredibly versatile for summer gatherings. Its bright, vinegary flavor profile is balanced by the subtle sweetness of the onions and chives.

A simple, humble dish that truly shines on warm, sunny days.

Kalte Gurkensuppe (Chilled Cucumber Soup)

Kalte Gurkensuppe is a refreshing cold soup ideal for sweltering summer days in Germany.

Creamy, tangy, and herby, it’s a great way to use up an abundance of cucumbers and enjoy a low-effort, no-cook meal. This soup is light yet satisfying, making it perfect as a starter or a light lunch when the temperatures soar.

Ingredients:

• 2 large cucumbers, peeled and diced
• 1 cup plain Greek yogurt or quark
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp fresh dill, chopped
• Salt and white pepper, to taste
• Optional: chopped mint or parsley
• Chilled water or vegetable broth (for desired consistency)

Instructions:

1. Place diced cucumbers in a blender with yogurt, sour cream, lemon juice, garlic, and dill.
2. Blend until smooth. Add a little cold water or broth to reach your preferred consistency.
3. Season with salt and white pepper to taste.
4. Chill in the refrigerator for at least an hour before serving.
5. Garnish with extra dill, mint, or parsley just before serving.

This chilled cucumber soup is delightfully creamy without being heavy.

The tang of yogurt and lemon complements the freshness of cucumber and herbs, making each spoonful cool and revitalizing. It’s perfect as a palate cleanser or a healthy alternative to heavier summer meals.

Obstkuchen mit Streuseln (German Summer Fruit Crumble Cake)

Obstkuchen mit Streuseln, or fruit crumble cake, is a beloved summer dessert in Germany.

Made with a yeast or shortcrust base, topped with seasonal fruits like cherries, plums, or berries, and finished with a crunchy butter streusel, this cake is both rustic and elegant. It’s served at summer coffee tables, outdoor birthdays, or simply as a sweet finish to a barbecue.

Ingredients:

For the base:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1 egg
• 1/2 cup unsalted butter (cold, diced)

For the fruit topping:

• 3 cups mixed summer fruits (e.g., cherries, apricots, red currants, or blueberries)
• 1 tbsp cornstarch
• 2 tbsp sugar

For the streusel:

• 1 cup flour
• 1/2 cup sugar
• 1/2 cup butter (softened)
• Pinch of cinnamon (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking tin or line it with parchment paper.
2. For the base, mix flour, sugar, and baking powder. Add the egg and butter, knead until it forms a soft dough. Press into the bottom of the tin.
3. Toss the fruit with sugar and cornstarch. Spread evenly over the dough.
4. For the streusel, combine flour, sugar, butter, and cinnamon. Rub together to form crumbs, then sprinkle over the fruit.
5. Bake for 40–45 minutes or until golden brown and bubbling.
6. Let cool slightly before slicing. Serve plain or with whipped cream.

This cake is a true taste of the German summer countryside.

The tartness of fresh fruits, the buttery crunch of streusel, and the soft base come together in perfect harmony. Best enjoyed outdoors with a cup of coffee or a scoop of vanilla ice cream.

Bratwurst mit Sauerkraut (Grilled Sausage with Sauerkraut)

Bratwurst mit Sauerkraut is a quintessential German summer dish that’s simple, hearty, and deeply satisfying.

Often enjoyed during summer festivals or backyard barbecues, this dish consists of perfectly grilled bratwurst sausages paired with tangy, slightly sweet sauerkraut. It’s a dish that celebrates German flavors in the best possible way.

Ingredients:

• 4 bratwurst sausages
• 2 cups sauerkraut
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 1/2 tsp caraway seeds (optional)
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Mustard, for serving

Instructions:

1. Preheat the grill to medium-high heat. Grill the bratwurst sausages for about 5–7 minutes on each side, or until fully cooked and nicely browned.
2. While the sausages are grilling, heat the olive oil in a skillet over medium heat. Add the sliced onions and cook until softened.
3. Add the sauerkraut and caraway seeds (if using) to the pan with the onions. Stir to combine, and cook for another 5 minutes.
4. Pour in the apple cider vinegar and stir to mix. Let the sauerkraut simmer gently for 10 minutes, until it’s warmed through and tender.
5. Serve the bratwurst with a generous helping of sauerkraut and a side of mustard.

This dish is both comforting and incredibly flavorful.

The smoky, savory bratwurst pairs beautifully with the tangy, lightly sweet sauerkraut. Whether enjoyed outdoors with a cold beer or served as part of a summer barbecue, it’s a German classic that will always be a crowd-pleaser.

Käsesalat (German Cheese Salad)

Käsesalat is a tangy, savory cheese salad that’s perfect for warm days.

It’s made with a variety of German cheeses, paired with crunchy vegetables like cucumber and bell pepper, and dressed with a tangy mustard-based vinaigrette. It’s an ideal side dish for any summer meal, especially when paired with grilled meats, sausages, or simply served as a light lunch.

Ingredients:

• 1 cup mild German cheese (such as Emmental or Gouda), cubed
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, diced
• 1/4 small red onion, thinly sliced
• 1/4 cup pickle slices (optional)
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 3 tbsp sunflower oil
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the cubed cheese, cucumber, bell pepper, onion, and pickles (if using).
2. In a small bowl, whisk together the vinegar, mustard, oil, salt, and pepper to create a dressing.
3. Pour the dressing over the cheese and vegetable mixture, and toss gently to combine.
4. Garnish with fresh parsley and refrigerate for 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This salad is a wonderful balance of creamy, tangy, and crunchy textures, making it a delightful accompaniment to any summer meal.

The mix of cheese and vegetables makes it filling enough to stand on its own as a light lunch. It’s perfect for picnics or barbecues and can be made ahead for convenience.

Berliner Pfannkuchen (German Jelly Donuts)

Berliner Pfannkuchen, commonly referred to simply as “Berliner,” are a beloved German treat, especially around celebrations and summer fairs.

These fluffy, yeast-raised doughnuts are filled with fruit jam (usually raspberry or apricot) and dusted with powdered sugar. They make a fantastic dessert or snack, and are especially enjoyed during summer gatherings with friends and family.

Ingredients:

• 2 1/4 tsp active dry yeast
• 1/2 cup warm milk
• 3 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• Vegetable oil, for frying
• 1 cup fruit jam (raspberry or apricot)
• Powdered sugar, for dusting

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt. Add the butter, eggs, and yeast mixture. Mix until a smooth dough forms.
3. Knead the dough for 5-10 minutes until elastic, then cover and let rise in a warm place for 1–2 hours, or until doubled in size.
4. Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and let them rest for 10 minutes.
5. Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches for about 3 minutes on each side, until golden brown.
6. Drain the doughnuts on paper towels and let cool slightly.
7. Once cooled, fill each doughnut with jam using a pastry bag or a small spoon. Dust with powdered sugar and serve.

These doughnuts are the ultimate treat for any sweet tooth. Light, fluffy, and bursting with jam, Berliner Pfannkuchen bring the joy of summer fairs and family gatherings right into your kitchen. The soft texture of the dough and the sweet, tart filling combine to create an irresistible dessert that’s sure to be a hit with everyone.

Flammkuchen (German-style Tarte Flambée)

Flammkuchen is a popular dish from the southwestern region of Germany, particularly Alsace.

Often referred to as a “German pizza,” this crispy, thin-crust tart is traditionally topped with crème fraîche, onions, and bacon. It’s light yet flavorful, making it an ideal appetizer or snack for summer gatherings, barbecues, or a casual meal with friends.

Ingredients:

• 1 pre-made pizza dough (or homemade dough)
• 1/2 cup crème fraîche (or sour cream)
• 1/4 cup heavy cream
• 1 small onion, thinly sliced
• 1/2 lb (225 g) bacon, diced
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 475°F (240°C). If using pre-made dough, roll it out into a thin, rectangular shape on a baking sheet lined with parchment paper.
2. In a small bowl, combine the crème fraîche and heavy cream. Stir until smooth and spread the mixture evenly over the dough, leaving a small border around the edges.
3. Scatter the thinly sliced onions and diced bacon over the crème fraîche mixture. Season with a pinch of salt and pepper.
4. Bake in the preheated oven for about 10–12 minutes, or until the edges are golden and the bacon is crispy.
5. Remove from the oven and sprinkle with freshly chopped chives before serving.

Flammkuchen is a great dish for summer nights, especially when paired with a cold beer or a glass of white wine. Its crispy crust and creamy, smoky toppings are incredibly satisfying without being overly heavy.

Whether served as an appetizer or a main course, it’s sure to impress your guests.

Spareribs mit Kartoffelgratin (Ribs with Potato Gratin)

For a true German summer feast, Spareribs mit Kartoffelgratin (ribs with potato gratin) is an indulgent yet comforting dish perfect for grilling season.

The tender, smoky ribs are complemented by a creamy, cheesy potato gratin that’s rich in flavor but still light enough for summer dining. This is a fantastic meal for a backyard barbecue or a special family gathering.

Ingredients:

For the ribs:

• 2 racks of baby back ribs
• 1/4 cup olive oil
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste

For the potato gratin:

• 2 lbs (900 g) potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup milk
• 1 garlic clove, minced
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat. Rub the ribs with olive oil and season with paprika, brown sugar, garlic powder, onion powder, cayenne, salt, and pepper.
2. Grill the ribs over indirect heat for about 1.5–2 hours, turning occasionally, until they are tender and caramelized.
3. While the ribs are grilling, prepare the potato gratin. Preheat your oven to 375°F (190°C).
4. Layer the sliced potatoes in a buttered baking dish, seasoning each layer with salt and pepper.
5. In a small saucepan, combine the heavy cream, milk, garlic, and butter. Heat gently over low heat until the butter melts.
6. Pour the cream mixture over the potatoes, then sprinkle the grated cheese on top.
7. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until golden and bubbly.
8. Serve the grilled ribs with a generous helping of potato gratin.

This dish is rich, savory, and satisfying.

The smoky ribs paired with the creamy, cheesy gratin create a truly indulgent summer meal. Perfect for grilling season, it’s a crowd-pleasing recipe that pairs well with a crisp salad or some grilled vegetables for balance.

Zucchini-Puffer (Zucchini Fritters)

Zucchini-Puffer are light, crispy fritters made from fresh zucchini, ideal for summer when zucchinis are in season.

These fritters are easy to make, refreshing, and perfect as a light side dish or appetizer. They pair beautifully with a tangy yogurt dip or a squeeze of lemon, making them an excellent addition to any summer meal.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 small onion, finely chopped
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 tsp garlic powder (optional)
• Vegetable oil, for frying
• Fresh herbs (e.g., dill, parsley) for garnish
• Lemon wedges (optional)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
2. In a large bowl, combine the zucchini, chopped onion, flour, eggs, Parmesan cheese, garlic powder (if using), salt, and pepper. Mix until well combined.
3. Heat a little vegetable oil in a frying pan over medium-high heat. Scoop spoonfuls of the zucchini mixture into the pan and flatten them into patties.
4. Fry the fritters for 2–3 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the pan and place them on paper towels to drain excess oil.
6. Garnish with fresh herbs and serve with a squeeze of lemon or a yogurt dip.

These zucchini fritters are crisp, savory, and flavorful, making them a great option for a light snack or side dish.

The combination of zucchini and Parmesan gives them a mild, cheesy flavor, while the crispy edges add a satisfying crunch. They’re perfect for summer gatherings or as a quick meal.

Schweinebraten mit Knödeln (Roast Pork with Dumplings)

Schweinebraten mit Knödeln is a classic German dish, especially popular during special gatherings or festive occasions.

This hearty roast pork dish features tender, juicy meat with crispy skin, served alongside fluffy, flavorful potato dumplings. Although typically enjoyed in cooler months, it’s still a great choice for summer if you’re craving something hearty and indulgent.

Ingredients:

For the roast pork:

• 4 lbs (1.8 kg) pork shoulder, skin on
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp pepper
• 1 tsp caraway seeds
• 1 onion, quartered
• 2 cups vegetable broth
• 2 cloves garlic, crushed
• 2 tbsp fresh thyme, chopped

For the dumplings:

• 2 cups mashed potatoes (cold)
• 1 1/2 cups all-purpose flour
• 1 egg
• Salt, to taste
• 1 tbsp butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork shoulder with olive oil, salt, pepper, and caraway seeds. Place the pork in a roasting pan and surround it with the onion and garlic.
3. Pour the vegetable broth into the pan, then cover loosely with foil.
4. Roast for 2.5–3 hours, basting occasionally with the pan juices, until the pork is tender and the skin is crispy.
5. While the pork is roasting, make the dumplings. In a bowl, combine the mashed potatoes, flour, egg, and salt. Mix until the dough comes together.
6. Bring a large pot of salted water to a boil. Form the potato dough into small balls and drop them into the boiling water. Cook for 10–12 minutes, or until they rise to the surface.
7. Remove the pork from the oven and let it rest before slicing. Serve the pork with the dumplings, drizzled with the pan juices.

This dish is wonderfully rich, with the crispy skin of the roast pork providing the perfect contrast to the soft, pillowy dumplings.

The hearty combination is comforting and filling, making it a great option for a Sunday dinner or special occasion.

Spargel mit Schinken (Asparagus with Ham)

Spargel mit Schinken is a quintessential German spring and summer dish, particularly popular during the asparagus season.

Germany is famous for its white asparagus, which is tender and slightly sweet. This dish pairs perfectly with salty ham and a light hollandaise sauce, creating a refreshing and elegant meal that’s perfect for a warm summer day.

Ingredients:

• 2 lbs (900 g) white asparagus, peeled
• 4 slices prosciutto or thinly sliced ham
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the peeled asparagus and cook for about 8–10 minutes, until tender but still firm.
2. While the asparagus is cooking, heat the butter in a small pan. Add the heavy cream and a pinch of nutmeg. Stir and let it simmer until the sauce thickens slightly. Season with salt and pepper to taste.
3. Once the asparagus is cooked, drain and arrange the spears on a serving platter.
4. Drape the slices of ham over the asparagus, and drizzle the creamy sauce on top.
5. Garnish with fresh parsley and serve immediately.

This dish is light yet decadent, with the creamy sauce and salty ham complementing the delicate flavor of the asparagus.

It’s perfect as a side dish or a light main course, and it’s a wonderful way to celebrate the bounty of fresh, seasonal produce.

Apfelstrudel (Apple Strudel)

Apfelstrudel is a beloved dessert in Germany and Austria, especially during the summer and fall months when apples are in season.

This flaky pastry is filled with sweet, spiced apples, raisins, and cinnamon, making it the perfect finish to any meal. Served warm with a dusting of powdered sugar and often with a scoop of vanilla ice cream, Apfelstrudel is a comforting and satisfying dessert.

Ingredients:

• 4 medium apples, peeled and sliced
• 1/2 cup raisins
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 package phyllo dough (or homemade strudel dough)
• 1/4 cup melted butter
• 1/4 cup breadcrumbs
• Powdered sugar, for dusting
• Vanilla ice cream (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced apples, raisins, sugar, cinnamon, and lemon juice. Toss to coat the apples evenly.
3. Lay out the phyllo dough on a clean surface, brushing each sheet with melted butter as you layer them on top of each other. Once you have 6–8 layers, sprinkle the breadcrumbs evenly over the dough.
4. Spoon the apple mixture along one edge of the dough and carefully roll it up into a log, sealing the edges.
5. Place the rolled strudel on the prepared baking sheet, brush with more butter, and bake for 30–35 minutes, or until golden brown and crispy.
6. Let the strudel cool slightly before dusting with powdered sugar and slicing.
7. Serve warm with a scoop of vanilla ice cream, if desired.

The Apfelstrudel is a beautiful, comforting dessert that balances the tartness of the apples with the sweetness of cinnamon and sugar.

The flaky, buttery layers of the pastry make each bite a delightful experience. It’s the perfect way to end any meal, especially when shared with loved ones on a warm summer evening.

Kartoffelsalat (German Potato Salad)

Kartoffelsalat is a must-have dish at every German BBQ or picnic, loved for its versatility and fresh taste.

Unlike the creamy American version, German potato salad is often made with a tangy vinaigrette dressing, giving it a refreshing and light flavor that pairs beautifully with grilled meats or sausages.

Ingredients:

• 2 lbs (900 g) waxy potatoes, such as Yukon Gold
• 1/2 small red onion, finely chopped
• 1/4 cup white wine vinegar
• 1/2 cup vegetable or chicken broth
• 2 tbsp mustard (preferably Dijon or German mustard)
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped (optional)

Instructions:

1. Boil the potatoes in salted water for about 15–20 minutes until tender but firm. Drain and let them cool slightly before peeling and slicing them into thin rounds.
2. While the potatoes are cooling, sauté the chopped onion in a bit of olive oil until soft.
3. In a small bowl, whisk together the vinegar, mustard, broth, olive oil, salt, and pepper.
4. In a large bowl, combine the sliced potatoes with the sautéed onions. Pour the vinaigrette mixture over the potatoes and toss gently to combine.
5. Let the salad sit for 20–30 minutes to allow the flavors to meld.
6. Just before serving, garnish with fresh parsley and dill for added freshness.

Kartoffelsalat is a perfect, refreshing side dish for warm-weather meals.

Its tangy and savory flavor profile is a perfect complement to grilled sausages or meat. Plus, it can be made ahead, so it’s ideal for picnics or BBQs.

Fischfilet mit Kräuterbutter (Fish Fillet with Herb Butter)

Fischfilet mit Kräuterbutter is a simple yet delicious German dish, perfect for lighter summer meals.

The fish is pan-seared to golden perfection and served with a rich, garlicky herb butter that adds depth and flavor to each bite. It’s quick to prepare and perfect for a warm evening when you want something light but satisfying.

Ingredients:

• 4 fish fillets (such as cod, tilapia, or trout)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 garlic clove, minced
• Juice of 1/2 lemon

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides.
2. Place the fillets in the skillet and cook for 3-4 minutes per side, or until golden and cooked through.
3. While the fish is cooking, prepare the herb butter by mixing the softened butter with the parsley, chives, garlic, and lemon juice in a small bowl.
4. Once the fish fillets are done, remove them from the skillet and serve them with a dollop of the herb butter on top.
5. Garnish with extra lemon wedges and serve with a side of salad or boiled potatoes.

This dish is wonderfully light yet flavorful, with the fresh herbs and rich butter enhancing the delicate taste of the fish.

It’s a great option for a quick dinner that feels elegant but is easy to make.

Gurkensalat (Cucumber Salad)

Gurkensalat is a refreshing, light salad that’s perfect for hot summer days.

The crisp, cool cucumbers are combined with a tangy vinaigrette and often complemented with fresh herbs like dill. This salad is a great side dish for grilled meats or fish, or it can be enjoyed on its own as a healthy, low-calorie snack.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup white wine vinegar
• 2 tbsp sugar
• 1/4 cup water
• Salt and pepper, to taste
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the sliced cucumbers and onions. Sprinkle with a little salt and toss to coat. Let sit for about 10 minutes to draw out excess water from the cucumbers.
2. In a separate bowl, whisk together the vinegar, sugar, water, and pepper until the sugar is dissolved.
3. Pour the vinaigrette over the cucumber and onion mixture. Add the fresh dill and olive oil, then toss everything together to combine.
4. Refrigerate the salad for at least 30 minutes to let the flavors develop. Serve chilled.

This Gurkensalat is a wonderfully refreshing salad that is both hydrating and flavorful.

The tangy, sweet dressing complements the crisp cucumber perfectly, making it a great side dish for any summer meal. It’s also incredibly simple to make and can be prepared in advance for convenience.

Sauerkraut mit Würstchen (Sauerkraut with Sausages)

Sauerkraut mit Würstchen is a beloved German dish that is perfect for summer barbecues or casual get-togethers.

The tangy, fermented sauerkraut pairs beautifully with savory sausages, often served with mustard on the side. It’s an iconic dish that’s easy to make and packed with flavor, providing a hearty option for a warm summer meal.

Ingredients:

• 1 lb (450 g) sauerkraut, drained
• 4-6 German sausages (bratwurst or bockwurst)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine or chicken broth
• 1 tsp caraway seeds (optional)
• Mustard, for serving

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.
2. Add the sauerkraut to the pan, followed by the white wine or chicken broth. Stir to combine, then bring to a simmer.
3. If desired, add caraway seeds for an extra layer of flavor. Cover and let it simmer for 15-20 minutes to allow the flavors to meld.
4. While the sauerkraut is cooking, grill or pan-fry the sausages according to your preference.
5. Serve the sausages on top of the sauerkraut, with a side of mustard for dipping.

This dish offers a balance of tangy, savory, and slightly smoky flavors that are perfect for summer BBQs.

The combination of the rich sausages with the crisp, tangy sauerkraut is sure to satisfy everyone at the table.

Käsespätzle (German Cheese Noodles)

Käsespätzle is a traditional German comfort food that’s often enjoyed in the warmer months, especially in southern Germany and the Alps.

It’s a cheesy noodle dish, similar to mac and cheese but with a German twist. The noodles are made fresh, and the dish is topped with crispy onions, making it a delightful and satisfying meal for a warm summer day.

Ingredients:

• 3 cups all-purpose flour
• 2 large eggs
• 1/2 cup water
• Salt, to taste
• 1 tbsp butter
• 2 cups grated Emmental cheese (or Gruyère)
• 1 large onion, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. To make the spätzle, combine the flour, eggs, water, and salt in a bowl and stir until the dough is smooth but thick. It should be thick enough to drop from a spoon but not too runny.
2. Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough into the boiling water and cook until the spätzle floats to the surface, about 2-3 minutes. Remove and set aside.
3. In a pan, heat the butter and sauté the sliced onion until golden and crispy. Remove and set aside.
4. In a large serving dish, layer the cooked spätzle with the grated cheese, allowing the cheese to melt and coat the noodles.
5. Top the dish with the crispy onions and garnish with fresh parsley before serving.

Käsespätzle is rich, cheesy, and comforting, perfect for a satisfying lunch or dinner on a summer day.

The crispy onions add a nice texture contrast, making this dish even more enjoyable.

Frische Tomatensuppe (Fresh Tomato Soup)

Frische Tomatensuppe is a light and refreshing soup that’s perfect for summer when tomatoes are in peak season.

This simple yet flavorful dish can be served hot or chilled, making it a versatile option for any summer meal. The sweetness of the ripe tomatoes is enhanced with aromatic herbs, creating a dish that’s both comforting and refreshing.

Ingredients:

• 6-8 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 tsp sugar (optional)
• Salt and pepper, to taste
• Fresh basil leaves, chopped
• 1/2 cup heavy cream (optional, for a creamier soup)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Add the chopped tomatoes to the pot, along with the vegetable broth. Simmer for 15-20 minutes, allowing the tomatoes to soften and break down.
3. Season with salt, pepper, and a pinch of sugar (if using), and then use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend partially.
4. If you like a creamier texture, stir in the heavy cream and heat through.
5. Serve the soup hot, garnished with fresh basil. For a chilled version, let the soup cool and refrigerate it for a couple of hours before serving.

Frische Tomatensuppe is a wonderful way to enjoy the natural sweetness of summer tomatoes. It’s light, refreshing, and easy to prepare.

The fresh basil adds a fragrant touch, and the soup is delicious both hot and cold.

Zwiebelkuchen (Onion Cake)

Zwiebelkuchen is a savory German onion cake that’s perfect for a summer lunch or picnic. It’s made with a simple dough base, topped with caramelized onions, bacon, and a creamy filling.

It’s savory, hearty, and has just the right balance of flavors. This dish is often enjoyed with a cold beer, making it a great choice for a casual summer gathering.

Ingredients:

• For the dough:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp dry yeast
  • 1/2 cup warm water
  • 2 tbsp olive oil
• For the topping:
  • 3 large onions, thinly sliced
  • 4 oz (115 g) bacon, chopped
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 large eggs
  • Salt and pepper, to taste
  • 1 tsp caraway seeds (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

1. For the dough, combine the flour, yeast, and salt in a bowl. Add the warm water and olive oil, and mix until the dough comes together. Knead for about 5-7 minutes until smooth, then cover and let rise for 1 hour.
2. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan.
3. Heat a pan over medium heat and sauté the onions with the bacon until the onions are soft and slightly caramelized.
4. In a bowl, whisk together the sour cream, heavy cream, eggs, salt, pepper, and caraway seeds (if using).
5. Spread the onion and bacon mixture evenly over the dough, then pour the cream mixture over the top.
6. Bake for 30–35 minutes, or until the filling is set and the top is golden brown.
7. Let cool slightly, then garnish with fresh parsley before serving.

Zwiebelkuchen is a savory, comforting dish that pairs wonderfully with a crisp salad or fresh bread. It’s perfect for picnics, casual lunches, or a savory snack with drinks.

The sweet caramelized onions and smoky bacon create a perfect balance of flavors.

Rinderroulade (Beef Roulades)

Rinderroulade is a classic German dish that is often enjoyed for special occasions or family meals.

It consists of thin slices of beef rolled around a flavorful filling of mustard, pickles, and bacon, then braised until tender. The result is a rich, savory dish that is both comforting and satisfying, making it perfect for a hearty summer meal.

Ingredients:

• 4 thin slices of beef (about 1 lb / 450 g)
• 4 tsp Dijon mustard
• 4 pickles, sliced
• 4 slices of bacon
• 1 medium onion, chopped
• 2 tbsp vegetable oil
• 2 cups beef broth
• 1/2 cup white wine
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Lay the beef slices flat on a work surface. Spread a teaspoon of mustard on each slice, and then place a few pickle slices and a slice of bacon on top.
2. Roll up the beef slices tightly, securing them with toothpicks or kitchen twine.
3. Heat vegetable oil in a large pot over medium-high heat. Brown the beef roulades on all sides, then remove from the pot and set aside.
4. In the same pot, sauté the chopped onion until golden and fragrant. Pour in the beef broth and white wine, scraping the bottom of the pot to release any browned bits.
5. Return the roulades to the pot, cover, and simmer for 1.5–2 hours until the beef is tender and the flavors have melded together.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Rinderroulade is a flavorful, hearty dish that’s perfect for a special summer dinner.

The combination of tender beef and tangy pickles creates a savory profile, and the rich sauce pairs wonderfully with mashed potatoes or boiled potatoes.

Apfelkuchen (Apple Cake)

Apfelkuchen is a classic German apple cake that’s perfect for summer gatherings, coffee afternoons, or as a sweet finish to a meal.

Made with a simple batter, fresh apples, and a touch of cinnamon, this cake is moist and flavorful. It’s a great way to use up any seasonal apples, and the sweet and tart flavors are perfect for a light dessert on a warm day.

Ingredients:

• 4 medium apples, peeled and sliced
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, whisk together the flour, baking powder, and cinnamon.
3. In a separate bowl, beat the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. Pour half of the batter into the prepared cake pan, then layer the apple slices on top. Pour the remaining batter over the apples, spreading it evenly.
6. Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
8. Dust the cooled cake with powdered sugar before serving.

Apfelkuchen is a simple yet delicious dessert that combines the sweetness of apples with the richness of a buttery cake.

It’s perfect for summer gatherings, picnics, or any occasion when you want a light, fruity dessert.

Wurstsalat (Sausage Salad)

Wurstsalat is a classic German dish often enjoyed in the summer as a light lunch or appetizer. It’s a refreshing salad made with sliced sausage, onions, pickles, and a tangy vinaigrette dressing.

This dish is perfect for picnics or casual summer meals and is a great way to enjoy the bold flavors of German sausages in a lighter form.

Ingredients:

• 1 lb (450 g) German sausage (e.g., Lyoner or any mild bologna-style sausage)
• 1 small red onion, thinly sliced
• 3-4 pickles, sliced
• 2 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 1/4 cup vegetable oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Slice the sausage into thin rounds, then place them in a large mixing bowl. Add the thinly sliced onion and pickles.
2. In a small bowl, whisk together the Dijon mustard, vinegar, oil, salt, and pepper until well combined.
3. Pour the dressing over the sausage mixture and toss gently to coat everything evenly.
4. Cover and refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld together.
5. Garnish with fresh parsley before serving.

Wurstsalat is a great dish for warm days when you want something light yet satisfying.

The tangy vinaigrette complements the savory sausages and the crunch of the pickles, making it a refreshing summer treat. Serve with crusty bread for a complete meal!

Birnen, Bohnen und Speck (Pears, Beans, and Bacon)

Birnen, Bohnen und Speck is a classic German dish that combines sweet pears, savory green beans, and rich bacon.

It’s a flavorful, hearty combination that works wonderfully in the summer when fresh, in-season produce is abundant. This dish can be served as a side or light main course and pairs well with crusty bread or potatoes.

Ingredients:

• 4 medium pears, peeled, cored, and sliced
• 1 lb (450 g) green beans, trimmed
• 6 oz (170 g) bacon, diced
• 1 medium onion, chopped
• 1 cup vegetable broth
• 1 tbsp brown sugar
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving some of the rendered fat in the pan.
2. Add the chopped onion to the skillet and sauté until soft and fragrant.
3. Add the green beans to the pan and cook for 5-7 minutes, stirring occasionally.
4. Add the pears, vegetable broth, and brown sugar to the pan. Stir gently to combine and season with salt and pepper.
5. Cover and simmer the mixture for 15-20 minutes, or until the beans are tender and the pears are soft but still hold their shape.
6. Stir in the crispy bacon and cook for an additional 2 minutes. Serve the dish warm, garnished with fresh thyme if desired.

Birnen, Bohnen und Speck is a deliciously balanced dish with the sweetness of pears, the richness of bacon, and the freshness of green beans.

The broth brings all the flavors together, creating a savory-sweet combination that’s perfect for a summer meal.

Rote Grütze (Red Berry Pudding)

Rote Grütze is a beloved German dessert made from a mixture of red berries (such as raspberries, cherries, and strawberries) cooked into a thick, sweet pudding.

This refreshing treat is perfect for summer when the berries are in season. It can be served chilled and is often paired with a dollop of whipped cream or vanilla sauce.

Ingredients:

• 4 cups mixed red berries (strawberries, raspberries, cherries, etc.)
• 1/2 cup sugar
• 1/4 cup water
• 2 tbsp cornstarch
• 1/4 cup cold water
• 1 tsp vanilla extract
• Whipped cream or vanilla sauce (for serving)

Instructions:

1. In a medium saucepan, combine the berries, sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally, until the berries soften and release their juices.
2. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup of cold water. Add the cornstarch mixture to the simmering berries and stir well.
3. Cook the berry mixture for an additional 5 minutes, or until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for at least 2 hours to allow it to set.
5. Serve chilled, topped with whipped cream or vanilla sauce.

Rote Grütze is a refreshing and light dessert that’s perfect for a warm summer day.

The combination of tangy berries and the sweet, thickened sauce makes for a deliciously indulgent treat that is not too heavy. The whipped cream or vanilla sauce adds a creamy contrast to the tart berries, making this dessert a crowd-pleaser.