Blog RSS

Recipes -

PREPARATION For the goulash, peel and finely chop garlic and onions. Heat the butter in a pot and fry the goulash meat in it. Add onions, garlic, paprika powder, bay leaves, thyme, bacon and Underberg and fry everything for 2-3 minutes. Add vegetable stock and red wine. Stew goulash with closed lid for 60-70 minutes at medium heat. If necessary, thicken with some starch. Add dissolved starch to the goulash, bring to the boil and reduce over medium heat until the goulash sauce has the desired consistency. For the red cabbage, quarter cabbage, cut out the stalk and cut cabbage...

Read more

Recipes -

PREPARATION For the soup, peel and roughly chop the onions and garlic. Wash the pumpkin and quarter it with a large knife. Remove pumpkin seeds with a large spoon. Then cut the pumpkin into small pieces. Heat the oil in a large pot and fry the onions, garlic and ginger. Add pumpkin pieces and fry for 2-3 minutes. Add Underberg and broth and simmer for about 25-30 minutes until pumpkin is completely cooked. For the topping, peel onions and cut into fine strips. Heat oil in a frying pan and sauté onions for 1-2 minutes. Add Underberg and sugar and...

Read more

Recipes -

PREPARATION Preheat oven to 180 °C circulating air. Melt the clarified butter in a roaster and fry goose legs on all sides for 2-3 minutes at high heat. Take out goose legs and put aside on a plate. Peel onions and cut into fine strips. Wash and halve the plums and remove coring. Then cut the plum halves in half again. Wash the apple, remove seeds and cut into small pieces. Sauté onions, apple and 2/3 of the plums in hot roast for 2-3 minutes. Add thyme, bay leaves and cloves and fry. Top with Underberg and vegetable stock. Place...

Read more

The holiday season is officially here! That means endless dinner parties and winter get-togethers with the people we love. This holiday season we are introducing the Underberg Sorbet: a refreshing, fruity, and light way to end your meal. It acts as a palate cleanser while giving your digestion a boost to help you feel like yourself again. Whether you are a seasoned host or taking a shot at it for the first time, this recipe is very easy to make and will be ready in the freezer to serve any time. It’s the perfect, stress-free addition to your holiday menu!...

Read more

On June 17, 1846 Hubert Underberg did two things at the Rheinberg, Germany Town Hall: he married Karharina Albrecht and he established the Underberg-Albrecht Company.  Hubert then set out on a quest to create a drink which would be true to the motto: "Semper idem," or, "Always the same," when it comes to lasting effect and quality. After tinkering with the recipe for years, Underberg finally settled on a distinctive combination of aromatic herbs sourced from 43 countries.  175 years later, this little bottle has become the world's bitter of choice. But, what's in a bitter and behind Underberg's magical...

Read more