Königsberger Klopse facts for kids
Königsberger Klopse
|
|
| Alternative names | Soßklopse |
|---|---|
| Place of origin | East Prussia and Germany |
| Main ingredients | Minced meat (traditionally veal, alternatively beef or pork) |
| Ingredients generally used | White sauce with capers |
Königsberger Klopse, also known as Soßklopse, are a classic German dish. It features tasty meatballs served in a creamy white sauce. This special sauce is made with capers, which are small, tangy flower buds.
Contents
What are Königsberger Klopse?
This famous dish gets its name from the old German city of Königsberg. Today, this city is called Kaliningrad and is part of Russia. Königsberger Klopse is a very important part of the traditional cooking from East Prussia, where the city used to be.
After World War II, the city of Königsberg became part of the Soviet Union. Its German residents had to leave. The city was then renamed after a Soviet leader, Mikhail Kalinin. Because of this, in East Germany (which was a separate country back then), the dish was sometimes called Kochklopse. This simply means "boiled meatballs," to avoid using the old city name.
Even today, Königsberger Klopse remains a very popular meal across Germany.
How are Königsberger Klopse Made?
Making Königsberger Klopse involves a few key steps to create these delicious meatballs and their unique sauce.
Meatball Ingredients
The meatballs are usually made from very finely ground veal. Sometimes, less expensive beef or pork is used instead. Other ingredients include onions, eggs, and a bit of bread crumbs. They are seasoned with spices, especially white pepper.
A traditional recipe for these meatballs also includes anchovy. If herring is used instead of anchovy, the dish gets a different name: Rostocker Klopse. If neither anchovy nor herring is added, it might just be called Soßklopse, meaning "sauced meatballs."
Cooking the Meatballs and Sauce
The meatballs are gently cooked by simmering them in salty water. The liquid left over from cooking the meatballs is very important. This broth is then mixed with a special thickener called a roux, along with cream and egg yolk. The essential capers are added to this creamy sauce.
A simpler way to make the sauce is to thicken it with just flour or starch, without using egg yolk. However, a more fancy version uses only egg yolk to make the sauce thick and rich. No matter how the sauce is thickened, capers are always a must-have ingredient!
Serving the Dish
Königsberger Klopse is traditionally served with beetroot and boiled potatoes. Sometimes, people also enjoy it with rice.
Images for kids
-
A robot friend
