You can make my wife disappear very quickly, that’s what you can do with that. She can’t stand the stuff.
Hmm. I must get a jar.
My mum and grandmother put it on blood sausage…. Maybe the most disgusting thing I ever tried but hey.. if they like it…..
Make pecan pie with it.
Throw it away and buy 100% pure sugar beet sirup instead.
Then it’s great not only on bread but also on fried potatos, for baking bread, marinating meat and as a cheaper substitue for palm sugar in Indian dishes.
You mix it with Tahine (sesame paste) and put it on your bread.
Eeeek, is this the legendary Rübenkraut I once heard of but which I have never met in the wild?
Put it on toast.
Where I come from (Bosnia) we put some Creme Fraiche (or similar, like Schmand) on a plate and pour it over it and then dip into it with some nice bread. Simple yet very tasty.
Use it with quark on a slice of bread. Delicious!
Put it on bread
If you like baking your own bread, put a tablespoon into the dough. It will rise faster and the bread will have a nice, dark flavour of toasted malt.
Just a warning: While many people here tell you how to eat it, many other Germans would advise you to throw away, then burn the shelf you kept in on and perform an excorsim on whoever gave it to you.
It’s like Marmite: Many people love it, some hate this stuff.
Guess with faction I belong to.
Throw it in the “Altglas-Container” and buy the one by: “Grafschafter”. This here is stretched with sugar
Throw it in the trash where it belongs.
Its for toast.
I eat just about anything, but this stuff, I just can’t.
It’s a viable substitute for molasses when cooking barbecue sauce. Because molasses is not easy to find here in germany.
My grandma spread it on bread. I think this is the classical way of eating this, but I personally don’t like that.
Apart from the obvious sweetener and spread things: Rübensirup is used in many ancient christmas bakery recipes, so using it for cookies and cakes is a winner.
Diabetus Juice
It is Aufstrich. You are supposed to streich it auf bread.
Most things have been said, but I would recommend you to rather get the Grafschafter one (yellow paper cylinder) next time, since the Zörbinger contains a lot of stuff (like glucose syrup), that should not be inside that kind of product. Not quite shure, if this is some original 1:1 east german cheap out recipe, but I don’t like it anyway.
Use the Grafschafter Goldsft, as mentioned elsewhere.
Caramelized Onions.
You need onions, cut them into rings, fry them in lots of oil, until slightly brown. Put lots of Rübensaft onto the onions, stir until the Rübensaft is soaked up by the onions. You could spice it up with garlic… Put it on bread, like Marmite or Vegamite.
You usually caramelize onions with sugar, but this way they become more aromatic.
Most white crystal is made from Rüben (sugar-beets). Rübensaft is the first extract from the beets. It’s only about 70% sugar, the rest are minerals such as sodium, potassium, calcium and iron and some minor stuff more. And of course the original color from the sugar-beets.
In the Rhineland you eat it with Reibekuchen. (kind of pancakes from potatoes)
30 comments
Put it on a slice of bread with butter! Or if you’re “crazy” drizzle it on your cornflakes and have it with milk
You can eat it with a slide of bread or “Reibekuchen”.
I’ll use it for baking and cooking e.g. for gravy.
Basically It’s a “savoury” substitute for sugar or honey.
I make these and use that instead of molasses
https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/
It says on the [label](https://translate.google.com/?sl=de&tl=en&text=Brotaufstrich&op=translate).
Goes well with pancakes
Coca-Cola BBQ Sauce
You can make my wife disappear very quickly, that’s what you can do with that. She can’t stand the stuff.
Hmm. I must get a jar.
My mum and grandmother put it on blood sausage…. Maybe the most disgusting thing I ever tried but hey.. if they like it…..
Make pecan pie with it.
Throw it away and buy 100% pure sugar beet sirup instead.
Then it’s great not only on bread but also on fried potatos, for baking bread, marinating meat and as a cheaper substitue for palm sugar in Indian dishes.
You mix it with Tahine (sesame paste) and put it on your bread.
Eeeek, is this the legendary Rübenkraut I once heard of but which I have never met in the wild?
Put it on toast.
Where I come from (Bosnia) we put some Creme Fraiche (or similar, like Schmand) on a plate and pour it over it and then dip into it with some nice bread. Simple yet very tasty.
Use it with quark on a slice of bread. Delicious!
Put it on bread
If you like baking your own bread, put a tablespoon into the dough. It will rise faster and the bread will have a nice, dark flavour of toasted malt.
Just a warning: While many people here tell you how to eat it, many other Germans would advise you to throw away, then burn the shelf you kept in on and perform an excorsim on whoever gave it to you.
It’s like Marmite: Many people love it, some hate this stuff.
Guess with faction I belong to.
Throw it in the “Altglas-Container” and buy the one by: “Grafschafter”. This here is stretched with sugar
Throw it in the trash where it belongs.
Its for toast.
I eat just about anything, but this stuff, I just can’t.
It’s a viable substitute for molasses when cooking barbecue sauce. Because molasses is not easy to find here in germany.
My grandma spread it on bread. I think this is the classical way of eating this, but I personally don’t like that.
Apart from the obvious sweetener and spread things: Rübensirup is used in many ancient christmas bakery recipes, so using it for cookies and cakes is a winner.
Diabetus Juice
It is Aufstrich. You are supposed to streich it auf bread.
Most things have been said, but I would recommend you to rather get the Grafschafter one (yellow paper cylinder) next time, since the Zörbinger contains a lot of stuff (like glucose syrup), that should not be inside that kind of product. Not quite shure, if this is some original 1:1 east german cheap out recipe, but I don’t like it anyway.
Use the Grafschafter Goldsft, as mentioned elsewhere.
Caramelized Onions.
You need onions, cut them into rings, fry them in lots of oil, until slightly brown. Put lots of Rübensaft onto the onions, stir until the Rübensaft is soaked up by the onions. You could spice it up with garlic… Put it on bread, like Marmite or Vegamite.
You usually caramelize onions with sugar, but this way they become more aromatic.
Most white crystal is made from Rüben (sugar-beets). Rübensaft is the first extract from the beets. It’s only about 70% sugar, the rest are minerals such as sodium, potassium, calcium and iron and some minor stuff more. And of course the original color from the sugar-beets.
In the Rhineland you eat it with Reibekuchen. (kind of pancakes from potatoes)
[https://www.daringgourmet.com/traditional-kartoffelpuffer-reibekuchen-german-potato-pancakes/](https://www.daringgourmet.com/traditional-kartoffelpuffer-reibekuchen-german-potato-pancakes/)
You can also use it in gingerbread, brownies or in home made bread.
AND the original *Rheinischer Sauerbraten* (Rhinelander Sour roast) goes only with Rübensaft.
I have never seen this
Step 1: Be a grandma.
Step 2: Buy brown bread charred on the outside from your favourite bakery.
Step 3: Smear a slice of it with A LOT of butter.
Step 4: Drizzle Rübensirup over it.
I mean it’s basically molasses. You can use it exactly like molasses. But 100% this is the inferior brand. Get the Goldsaft.