Our Kitchen
At the Uerige, of course we also offer delicious hearty food to be washed down with the yummy droplet.

Alongside our standard menu, every day we offer warm seasonal dishes (for example, kale and smoked sausage in the cold season) and of course our famous Saturday pea soup. All of the specialties on offer are prepared freshly by our team in the ultramodern kitchen. Our legendary meat balls, for example, are served warm, straight from the saucepan, and our rolls with Mettwurst (sausage spread) are prepared minutes before they get to you. This loving care is something you can taste, and our regulars greatly appreciate this.
Menu

The Uerige menu offers exactly the kind of fare to be expected in a craft brewery – traditional dishes to drink beer to, brought to perfection over decades.

Alongside the above-mentioned specials of the day and our crispy knuckle of pork (to be ordered beforehand), we also have a small summer special menu with fabulous surprises such as our Uerige curried sausage – a must on your to-do list!

Download Uerige Speisekarte

Menus for parties

At the Uerige, of course we also serve delicious hearty food to be washed down with the yummy droplet. For parties consisting of 20 persons and more, we offer the possibility for you to put together your own menu, choosing from a wide range of dishes that are not part of our standard menu.

Our suggestions for individual dishes and menus as well as various set buffets can be found below.

Download Uerige Speise- und Menükarte für Gesellschaften
Uerige à la carte

We now also offer a select choice of warm dishes every Monday to Saturday from 6.30 pm and on Sundays from 1.30 pm.

Subject to availability; we advise prior booking.

Download Uerige small menu warm dishes
Monday: Lentil Soup
Ingredients (for c. 20 helpings):
1 kg lentils, c. 300 g carrots, c. 250 g celeriac, c. 300 g leeks, 300 g smoked belly of pork (in cubes). Five liters of beef stock, three to four bay leaves, salt and pepper.

This is how we cook lentil soup at the Uerige: thoroughly soak the lentils in cold water over night. Finely dice the washed and trimmed soup vegetables, then cook them in the stock, adding the soaked lentils, pork, and herbs, until the vegetables are cooked and the lentils tender.
Season to taste – now the lentil soup is ready to be enjoyed.

We serve lentil soup in a pre-heated bowl with fresh parsley and a bockwurst sausage from our butcher. Enjoy!

Lentil soup
with butcher’s bockwurst

5.75 €
Tuesday: Königsberg Meatballs
The meatballs: mix the 3 kg minced pork, 4 eggs, some breadcrumbs, finely chopped onions and parsley well and season to taste with salt and pepper. Form into meatballs and cook in simmering water.

The caper sauce: melt the butter, add some flour, whisk and add some of the cooking liquid from the meatballs. Then add 1/2 l of cream and the capers, and leave to boil over low heat.

The beetroot: cook the unpeeled beets in salted water, then peel and slice with a serrated decorating knife. For the sauce / marinade, mix Balsamico, cold-pressed olive oil, salt, pepper and a pinch of sugar.
Königsberg meatballs
with boiled potatoes, beetroot and caper sauce

8.95 €
Wednesday: Potato Soup
Ingredients (for c. 30 helpings):
4 kg potatoes (waxy), 1 kg diced potatoes (waxy), 5 l beef stock, 500 g each diced carrots and celeriac, 500 g finely sliced leeks (“à la mignonette“), one flitch of belly of pork for the taste (not to be served). Some stock cube and of course salt and pepper.

Cook the four kilos of potatoes and the flitch of pork in the stock. Remove the pork and puree the remaining potatoes in the stock. Now add all other ingredients and gently simmer until cooked. Careful: stir the bottom of the pan regularly to avoid the potato soup sticking and burning.
Season to taste with salt, pepper, and dry stock (cube) – voilà. Your soup is ready.

We serve our potato soup in a pre-heated bowl with fresh parsley and a bockwurst sausage from the butcher. Enjoy!

Potato soup
with butcher’s bockwurst

5.75 €

Thursday: Goulash
Ingredients (for c. 60–70 helpings):
15 kg pork goulash (no too lean) cut into largish cubes, 2.5 kg onions, roughly diced, 2.5 kg pepper bells, cut into stripes. For seasoning, pepper, salt, Tabasco sauce, red wine, stock, and oil.

This is how we cook goulash at the Uerige: we stir-fry the meat in hot oil, then add onions and bell peppers, and leave to simmer for some time.
Deglaze with red wine, then add the stock. Bring to the boil, then reduce and, if you wish, thicken the sauce. Season to create a spicy taste with pepper, salt, and Tabasco sauce.
We serve our goulash in a pre-heated dish, garnished with parsley, and with a rye roll – simple and simply delicious!

Goulash
with rye roll

6.75 €
Friday: Cabbage Roulade
Ingredients: savoy cabbage, ground meat, belly of pork, potatoes

This is how we do it at the Uerige: halve the savoy cabbage, cut out the stalk. Loosen the leaves and rinse, then briefly blanch them. Mix the ground meat with onions, white bread crumbs, herbs, mustard, and tomato ketchup, then form this into a longish roll and wrap a generous amount of savoy leaves around the meat mix. Cut the pork into fine cubes and fry, then add chopped onions and some jus to create a nice gravy sauce.
We serve our delicious cabbage roulade with gravy, peeled boiled potatoes, and a sprinkling of fresh parsley.

Cabbage roulade
with boiled potatoes and bacon gravy

10.20 €
Saturday: Pea Soup
Ingredients (for c. 200 helpings):
15 kg salt-cured knuckle of pork, a crate of leeks, 5 kg carrots, 7,5 kg celeriac, 20 kg dried green peas. Salt and dry stock, some bicarbonate of soda.

Two days before we prepare our soup, we already boil the meat in plenty of water. Once it is tender, we leave it to cool and then cut it into cubes. We keep the broth as this will serve as the basis for our soup. On the following day, we leave the dry peas to soak in cold water (we use a mix of 2/3 unhusked peas and 1/3 with husks). Then, on the third day, the actual cooking starts:
we add a dash of bicarbonate to the soaked peas, fill this up with the broth, and cook the peas for approx. 2 hours. Then we test if they are tender. If they are, we add the meat and the trimmed and chopped vegetables. We leave this to boil for a while, then season to taste and serve. Our pea soup (with plenty of meat and veggies) comes in a pre-heated dish – a true classic!

Pea soup
with knuckle of pork

4.10 €
Sunday: Goulash
Ingredients (for c. 60–70 helpings):
15 kg pork goulash (no too lean) cut into largish cubes, 2.5 kg onions, roughly diced, 2.5 kg pepper bells, cut into stripes. For seasoning, pepper, salt, Tabasco sauce, red wine, stock, and oil.

This is how we cook goulash at the Uerige: we stir-fry the meat in hot oil, then add onions and bell peppers, and leave to simmer for some time.
Deglaze with red wine, then add the stock. Bring to the boil, then reduce and, if you wish, thicken the sauce. Season to create a spicy taste with pepper, salt, and Tabasco sauce.
We serve our goulash in a pre-heated dish, garnished with parsley, and with a rye roll – simple and simply delicious!

Goulash
with rye roll

6.75 €