Historical Dutch Dishes You (Probably) Don’t Know About
When you think of Dutch food, you probably picture stroopwafels, cheese, or maybe herring with onions. But our culinary history is secretly quite different from that. Here are a few old dishes you’ve probably never heard of.
Balkenbrij
Balkenbrij is a bit like the Dutch version of haggis or scrapple. It was traditionally made in winter, after a pig was butchered. All the leftover bits of meat were cooked in broth with buckwheat flour or regular flour, plus a generous scoop of spices (like cinnamon and anise). Once cooled, the mixture was sliced and fried.
Kruidmoes
In the provinces of Gelderland and Overijssel, people once loved to eat kruidmoes: a summer dish of barley and buttermilk mixed with fresh herbs such as sorrel, celery, and parsley. Pieces of bacon or sausage added a savory touch, while raisins provided a sweet surprise. It may sound unusual, but for our ancestors this was the ultimate comfort food.
Paling in ’t Groen
This dish came from the river regions: eel stewed in a bright green sauce of sorrel, spinach, and parsley. A colorful meal that was once considered a delicacy. These days it’s rarely seen, but in the Middle Ages and early modern times it was a regular dish on the table.
Hutspot with Klapstuk
Legend has it that in 1574, after the siege of Leiden was lifted, the starving townspeople found a pot of hutspot left behind by the Spanish. Back then, hutspot was made with parsnip, carrot, and onion (potatoes only arrived in the Netherlands later). Since then, the people of Leiden eat hutspot with klapstuk (braised beef) every October 3rd to celebrate this victory.
Watergruel (also known as Krentjebrij)
The name doesn’t sound very appetizing (“watergruel” literally means watery horror), but this dish was beloved by many Dutch people. It’s a kind of porridge or pudding made from barley, berries, currants, and sometimes a splash of red wine. Served hot or cold. For some it’s pure nostalgia, for others a childhood nightmare.
Buttermilk Pap
A classic farmer’s dessert: buttermilk boiled with flour until it thickens into a porridge. Often sugar or syrup was added on top to sweeten it a little. Tangy, nourishing, and very, very old-fashioned.
Why These Dishes Are Still Worth Knowing
Besides sounding funny or surprising, these dishes show how resourceful the Dutch kitchen once was. Nothing went to waste, food followed the seasons, and flavor came mostly from herbs and spices. Who knows, maybe balkenbrij or kruidmoes will make a hipster comeback one day. You never know.
So... what do you think? Would you try any of these?
When you think of Dutch food, you probably picture stroopwafels, cheese, or maybe herring with onions. But our culinary history is secretly quite different from that. Here are a few old dishes you’ve probably never heard of.
Balkenbrij
Balkenbrij is a bit like the Dutch version of haggis or scrapple. It was traditionally made in winter, after a pig was butchered. All the leftover bits of meat were cooked in broth with buckwheat flour or regular flour, plus a generous scoop of spices (like cinnamon and anise). Once cooled, the mixture was sliced and fried.
Kruidmoes
In the provinces of Gelderland and Overijssel, people once loved to eat kruidmoes: a summer dish of barley and buttermilk mixed with fresh herbs such as sorrel, celery, and parsley. Pieces of bacon or sausage added a savory touch, while raisins provided a sweet surprise. It may sound unusual, but for our ancestors this was the ultimate comfort food.
Paling in ’t Groen
This dish came from the river regions: eel stewed in a bright green sauce of sorrel, spinach, and parsley. A colorful meal that was once considered a delicacy. These days it’s rarely seen, but in the Middle Ages and early modern times it was a regular dish on the table.
Hutspot with Klapstuk
Legend has it that in 1574, after the siege of Leiden was lifted, the starving townspeople found a pot of hutspot left behind by the Spanish. Back then, hutspot was made with parsnip, carrot, and onion (potatoes only arrived in the Netherlands later). Since then, the people of Leiden eat hutspot with klapstuk (braised beef) every October 3rd to celebrate this victory.
Watergruel (also known as Krentjebrij)
The name doesn’t sound very appetizing (“watergruel” literally means watery horror), but this dish was beloved by many Dutch people. It’s a kind of porridge or pudding made from barley, berries, currants, and sometimes a splash of red wine. Served hot or cold. For some it’s pure nostalgia, for others a childhood nightmare.
Buttermilk Pap
A classic farmer’s dessert: buttermilk boiled with flour until it thickens into a porridge. Often sugar or syrup was added on top to sweeten it a little. Tangy, nourishing, and very, very old-fashioned.
Why These Dishes Are Still Worth Knowing
Besides sounding funny or surprising, these dishes show how resourceful the Dutch kitchen once was. Nothing went to waste, food followed the seasons, and flavor came mostly from herbs and spices. Who knows, maybe balkenbrij or kruidmoes will make a hipster comeback one day. You never know.
So... what do you think? Would you try any of these?