Luxembourg's great specialty is green bean soup. This specialty is also eaten in Belgium, Germany and northern France. As its name suggests, bouneschlupp is cooked with green beans to which are added carrots, leeks, onions, celery and potatoes. Depending on the season, bouneschlupp is eaten with milk or cream and smoked bacon. Onion soup is also very popular in Luxembourg.
The meat is prepared smoked or in deli meats. Pork and ham are particularly popular. One of the specialties is "Judd mat Gaardebounen". It is the national dish of Luxembourg. It is in a way a little salty bean. The recipe is also very similar to lentil sausage. It is prepared with smoked pork neck and broad beans. This dish is typically eaten in winter. It is served with fried potatoes with bacon. It can be washed down with a fresh white wine from the Moselle or local beer. "Kuddelfleck" is another popular meat specialty. It is a dish of breaded tripe flavored with a spicy tomato sauce. It is not uncommon to taste the "Stäerzelen", a delicious mixture of smoked bacon, buckwheat flour and cream, not to mention the succulent Ardennes ham which is usually served raw or cooked.
In Luxembourg, it is customary to eat small fried fish with your hands as if they were chips. Called "Fritür", these delicious little fries are enjoyed with local beer. The trout is prepared in a dry Riesling wine sauce, and the pike is cooked with fine herbs. These are two of the recognized fish specialties of the Luxembourg Moselle valley.
