This thick soup of green beans, potatoes, and bacon may not appear particularly appetizing, yet it is one of Luxembourg's most beloved recipes. Depending on your location, the dish may include carrots, leeks, celery, onions, milk, and cream. Some people also serve it with potato pancakes. Gromperenzopp, a potato-based soup popular in Luxembourg, is served in a deep bowl and topped with slices of sausage or bacon, fresh parsley, or fried onion.

Ingredients:

• 800 g large beans
• 200 g onions
• 300 g potatoes
• 200 g smoked bacon
• 50g butter
• 3000 ml water / white stock
• 150 ml crème fraiche
• q.s. savory
• q.s. salt, ground pepper

Instruction:

• Peel and thinly slice the beans
• sauté the diced bacon in butter
• then add and sauté the chopped onions
• season with salt, pepper, and savory
• then add the beans, water, or broth
• cook for 45 minutes
• add diced potatoes, cream, and taste for seasoning and serve.

Luxembourg has no maritime access. As a result, traditional fish meals are based on what swims in freshwater rather than what swims in saltwater. Trout, pike, and crayfish are some of the most popular fish in Luxembourg's restaurants. One of the most popular meals is F'rell Am Rèisleck, which is produced by frying fish in melted butter before coating it with a mixture of Riesling wine, crème fraîche, shallots, spices and herbs, and baking it to perfection. The meal is often served as a main course with a side of potato fritters or boiled potatoes and topped with freshly chopped parsley.

Ingredients: (10 serves)

• 10 pc trout (250g each)
• 100g shallots
  
• 500ml white wine
  
• 500ml fish stock
  
• 1pc lemon
  
• 30g butter
  
• 30g flour
  
• q.s. parsley
  
• 20g butter
  
• 3pc eggs
  
• 350ml crème fraiche
  
• q.s. salt, Cayenne pepper

Instruction:

• clean trouts
  
• butter a plate
  
• sprinkling with chopped shallots
  
• place the seasoned trouts on top, pour the white wine and fish stock, and cover with foil
• preheat the oven to 160°C and cook for around 8 minutes then keep it warm
  
• reduce braising liquid and bind with kneaded butter
• add crème fraiche and reduce butter
  
• finish with a squirt of lime juice and taste for flavor
• pass sauce through a sieve
  
• arrange trouts on a hot, buttered plate
  
• spoon sauce
  
• sprinkle with chopped parsley
  
• serve the remaining sauce in a sauce boat

Friture de la Moselle, a famous fish specialty of Luxembourgish cuisine, comprises numerous species of tiny fish battered and fried until golden and crispy. Traditionally, the fish are sourced from the Moselle River. After seasoning the fish with salt and pepper, it is soaked in lemon juice before being coated with flour and egg batter and deep-fried.

Friture de la Moselle is often served with lemon wedges on the side, and the fish is traditionally eaten with one's fingers. Another excellent way to enjoy this fish delicacy is to pair it with a side of fries and a glass of quality Luxembourg Riesling.

Ingredients: (4 serves)

• Approximately 60 small freshwater fish
• 4 lemons
• 3-4 eggs (depending on size)
• Freshly milled white pepper, sault
• A bunch of parsley
• Deep frying oil
• Pork fat
• Flour

Instruction:

• The fish should be descaled first. This is accomplished by grasping the primary fin and scraping the fish in the direction of the head with a short, not too sharp knife.
• Slit the length of the fish's belly with a very sharp knife and remove the entrails.
• Dip the fish in salt and pepper, then in lemon juice, ensuring that they are fully covered.
• Put 150 g of flour in a basin and dip each fish into it until completely covered. The fish would also be dipped in a beaten egg and drained in farmhouse cuisine.
• Heat oil (3/4) and pig fat (1/4) in a deep fryer to 180 C.
• Cook the fish in small batches until golden brown.
• Garnish with lemon slices and serve on a warmed plate.

Gromperekichelcher is Luxembourg's potato pancakes. These wonderful crispy fried potato cakes or fritters are one of Luxembourg's most popular dishes. As a result, you can find them for sale at markets and fairs all over the country. It's made with potatoes, shallots, garlic, parsley, eggs, and flour. After combining the ingredients, the mixture is often seasoned with salt before being flattened into a small pancake and fried in heated oil. These crispy fritters can be eaten as a snack on their own or as a side dish with a variety of savory entrees.

Ingredients: (10 serves)

• 1500g potatoes
• 200ml oil
• 30g garlic
• 100g butter
• q.s. nutmeg
• 5 eggs
• 100g shallots
• q.s. parsley
• q.s. salt, ground pepper
• 50g flour

Instruction:

• Skin and wash potatoes
• Grate raw potatoes
• Add chopped shallots, smashed garlic, and chopped parsley
• Put eggs into the mixture
• Blend and season with flour
• sauté the patties in heated oil in a saucepan and serve.

Huesenziwwi is a traditional Luxembourgish meal that consists of marinated hare chunks cooked with wine and onions in a sauce thickened with hare's blood. Some cooks like to season the dish with sour cream, carrots, mushrooms, and herbs like thyme, sage, and bay leaves. The dish is distinguished by its heavy pepper seasoning and is frequently flambéed with cognac. It is best to serve Huesenziwwi with noodles, cabbage, and a glass of local wine.

Ingredients:

• 1 young hare of about 2 kilos with its blood and liver
• 1 teaspoon wine vinegar
• 100 – 150 g speck
• 200 g boletus or wild mushrooms
• parsley
• a little fat
• 2 tablespoons of flour
• 3 tablespoons cognac
• ½ litre soured cream
• 1 slice of bread

Ingredients for marinade:

• 1 bottle of good red wine, preferably Burgundy
• 3 shallots
• 1 carrot
• 3 cloves garlic
• best olive oil
• sage, thyme, bay leaves, cloves, and tarragon

Instruction:

• Carefully cut the hare into parts, taking care not to break the bones.
• Place the hare pieces in the marinade, making sure they are completely covered, and place them in the refrigerator for two or three days. Twice a day, move the pieces.
  
• Chop the speck, then place it in cold water and bring to a boil before drying in a strainer. Fry the speck in a little fat until it's crunchy.
  
• Meanwhile, remove the hare from the marinade and set it aside to dry.
• Place the hare in the heated fat. thoroughly stirring Flambé with the cognac.
• Pour the flour over the meat and gradually drizzle in the marinade until it is completely covered. Combine the vegetables and herbs in a mixing bowl.
• Cook on low heat for about 112 hours, covered. Add the Mushrooms a quarter-hour before complete.
• Serve the hare on a platter that has been warmed. Carefully strain the cooked marinade and return it to the pot, along with the speck. Cooking should be continued. Combine the blood, liver, and soured cream, along with some cognac.
• Then whisk this into the pot's contents. It's now ready to eat.
• Serve with noodles and red cabbage on the side. A glass of decent red wine is a must-have companion.

Some consider Judd mat Gaardebounen to be Luxembourg's national dish. The hearty dish is made up of smoked and salted pork (Judd) and broad beans (Gaardebounen).

To create it, soak smoked pig neck in water overnight. The next day, it is combined with vegetables and spices such as bay leaves and cloves in a saucepan. It is then cooked for many hours over low heat until soft. When the pork is done, it is sliced into thick slices and served on a bed of creamy broad bean and potato sauce. Typically, the potatoes are boiled or fried with bacon. If you order this dish in a restaurant in Luxembourg, bring a big appetite because the amounts are usually massive.

Ingredients: (7 serves)

• 4 1/2 pounds smoked pork neck or other smoked ham
• 1/2 pound white onions, peeled and chopped
• 1/2 pound of leeks, cleaned well, chopped
• 1/4 pound carrots, peeled, chopped
• 2 ounces celery, cleaned, chopped
• 1 bay leaf
• 1 bouquet of thyme
• 2 cloves
• 12 ounces plus 1 Tablespoon white wine (Moselle or Rhine wine are best)

For the Beans:

• 3 1/4 pounds fresh broad beans
• 1/2 pound diced bacon
• 1 1/2 ounces unsalted butter
• 1 1/2 ounces all-purpose flour
• 1/2 pound white onions, peeled and chopped
• 1 bay leaf
• 1 clove
• 1 bouquet of savory
• 1/2 cup heavy cream

Instruction:

• Place the meat in a pot filled with cold water. When the water reaches a boil, refill it and cook the ham for an hour on low heat. This water change decreases the salty flavor of the ham and removes contaminants. This is especially critical if you are using Country Ham, which can be salty.
• After 30 minutes, mix in the onion, carrot, leek, and celery pieces to flavor the meat and sauté the broth.
  
• While the meat is cooking, bring a saucepan of salted water to a boil. Cook the beans for 3 to 5 minutes, then drain.
• Melt the butter in a saucepan and add the chopped onions and bacon. Then whisk in the flour thoroughly. By constantly mixing with a whisk, wet everything with cooking water from the neck. (Use around half of the meat broth). Thicken with a little cornstarch combined with water, depending on your preferences.
• Cook for 10 to 15 minutes after adding the beans, savory, cloves, and bay leaf.
• Season with salt and pepper to taste.
• Serve immediately and enjoy.

Paschtéit, also known as Bouchée à la Reine, is puffy, large pastry casings filled with chicken and mushrooms and topped with a creamy or béchamel sauce. The case and contents are prepared separately. To prepare the pastry, cut two circles out of rolled-out puff pastry, cut a hole in one of them, and stack the ring-shaped piece on top of the disc-shaped piece. After that, you cook it and stuff it with a selection of sweet or savory ingredients before topping it with a small pastry lid. Bouchée à la Reine is generally a classic French beginning for a special event, but some people in Luxembourg enjoy it as a main dish.

Ingredients:

• 2 sheets puff pastry
• 1 ea egg, beaten
• 200 g mixed wild mushrooms
• 1 ea onion
• 2 tbsp unsalted butter
• 25 ml white wine
• 5 sprigs parsley
• 50 ml white wine
• 500 ml good quality chicken stock
• 550 ml whole milk
• 1 sprig thyme
• 5 g porcini mushrooms
• 60 g unsalted butter
• 50 g flour
• 50 ml double cream

Instruction:

• Preheat the oven to 180 degrees Celsius.
• Per vol du vent, cut two 10cm squares of puff pastry (or use a cutter to create a different shape). Cut another square from within one of them to make a 1cm 'frame.' The bottom square should be egg washed first, then the frame should be egg washed again. Bake the vol au vents for 10 minutes on a prepared baking sheet. Allow the dough to cool somewhat before delicately removing the 'lids' from the center with a small knife.
• Chop the mushrooms roughly. Peel and dice the onion. In a frying pan, melt the butter over high heat until it begins to froth. Fry the onion and mushrooms until the mushrooms are caramelized and tender. Reduce the wine till almost dry, then add the parsley and blend.
• Reduce the wine for the sauce by two-thirds and taste. It should be sweet with a hint of acidity. In a small saucepan, heat the chicken stock for the jus. Bring to a boil, then lower to a low boil. Reduce for about 1 hour, or until the jus thickens somewhat (not too syrupy, but you can always let it down with a little more water). Season with salt and pepper to taste after adding the reduced wine.
• Put the milk, thyme, and porcini mushrooms to a boil in a separate small pot. Simmer for a few minutes, then remove from the heat and set aside for 30 minutes to infuse. In a medium saucepan, melt the butter, then mix in the flour and cook for a minute. Remove the thyme and mushrooms from the milk and slowly pour in the milk, a little at a time, stirring until smooth before adding more. Finish by adding the cream and seasoning to taste. Remove the thyme and keep the mushrooms. Toss them with the fried mushroom mixture after they've been roughly chopped. Stir in the mushroom mixture as well as 2 tablespoons of the chicken juices to the béchamel.
• Warm the pastry shells in the oven for a few minutes, then remove and fill with the béchamel mixture, finishing with a drizzle of jus and serving.

This excellent and delicious beef pie is regarded as a culinary gem by many Luxembourgers. Pâté au Riesling is a typical paste made from meat that is spread on bread and often eaten with pickles. Rieslingspaschteit, also known as Pâté au Riesling, is produced by encasing a coarse pig pâté or terrine in a Riesling-flavored aspic and baking it in pastry to make a log-shaped meat pie. In Luxembourg, Rieslingspaschteit is regarded as the queen of pies and a popular culinary tradition. As a result, you can find them in almost every bakery in the country. People normally serve the pie cold and cut, with a lovely glass of Riesling on the side.

Ingredients:

• 200g/7oz beef mince
• 500g/1lb 2oz pork mince
• 2 medium carrots, finely diced
  
• 1 medium onion, finely diced
• 1 bunch parsley, finely chopped
• 1 tsp dried marjoram
• ½ tsp flaked sea salt
• freshly ground black pepper
• 3 tbsp brandy
• 1 medium egg, beaten, to glaze
• 300ml/½ pint Riesling wine
• 3 sheets of leaf gelatine

Ingredients for Pastry:

• 200g/7oz butter
• 600g/1lb 5oz plain flour, plus extra for dusting
• 1 tsp salt
• 1 medium egg
• 1 egg yolk
• 150ml/¼ pint water

Instruction:

• Mix the beef and pig mince with the carrots, onion, parsley, marjoram, salt, and freshly ground black pepper to make the filling. Cover and chill for 2–3 hours, or overnight, after stirring in the brandy.
• Melt the butter in a small saucepan over low heat and set it aside to cool for a few minutes to make the pastry.
• In a large mixing basin, combine the flour and salt. In a separate bowl, whisk together the egg and egg yolk with the water. Stir the eggs and water into the flour, then add the melted butter gradually and form it into a ball. Place this in a basin and set aside for 2 hours.
• Divide the pastry into 6 pieces and roll them out into rectangles about 18 x 20cm in size. Trim them carefully and save the trimmings for pastry chimneys. Make 6 sausages out of the mince mixture and place one in the center of each sheet of pastry. Lightly brush the edges with beaten egg.
• Fold up the pastry's two short sides, then bring the long sides up and over the filling to completely enclose and seal the meat inside. Place the parcel, with the edges below, on a baking sheet lined with parchment paper. With the point of a sharp knife, carefully score the crust - don't go too deep or the pie will split as it bakes. Rep with the rest of the filling and pastry.
• Preheat the oven to 180°C/350°F/Gas 4 and set aside.
• Make a small hole in the center of each parcel with the point of a knife and enlarge the hole with the tip of your little finger. Roll out the pastry scraps and cut them into 1.5cm wide strips. Roll these around your little finger, then insert a rolled piece into each hole to form a 'chimney' that rises about 1cm out of the dough. Bake for 45 minutes, brushing well with beaten egg. Allow cooling after removing from the oven.
• Place the gelatine sheets in a bowl of cold water for 5 minutes to soften before squeezing off the excess water over the sink. Meanwhile, slowly heat the wine until it is just warm enough to melt the gelatine, then add the squeezed gelatine sheets and whisk until dissolved. Place the mixture in a jug and set it aside to cool.
• Pour the wine into the pie using a little plastic funnel placed in one of the pastry chimneys. Take it carefully and let the wine permeate the pie for a few seconds before adding more. Stop when the wine has made its way halfway up the chimney. Repeat with the remaining pies.
• Place in the refrigerator for at least 3 hours to set.

If you have a sweet craving, you will undoubtedly like this delectable open plum tart. In the autumn, after the fruit has matured and been gathered, you can find Quetschentaart in bakeries all around Luxembourg. It is traditionally made with damsons, a variety of plums. These are halved, and then baked in an oven with a sweet pastry dough base. As a finishing touch, the tart is topped with halved plums arranged in circles and sprinkled with sugar.

Ingredients:

• 125g butter, softened
• 50g sugar
• 1 egg
• 250g flour
• 1 pinch of salt
• 500g plums

Instruction:

• Mix together the butter and sugar, then add the egg and whisk until fluffy.
• Sift in the flour and salt, and quickly knead the dough into a solid ball. Wrap with cling film and place in the refrigerator for 30 minutes.
• Preheat the fan oven to 200oC. Roll the dough out and place it in a buttered tart pan.
• Wash the plums, then cut them in half, remove the stone, and cut them into six wedges.
• Arrange the plum slices in circles on top of the tart shell. Bake for 40 minutes, or until the base is no longer spongy.