Groningen·Province
The clay north: mustard soup, the deep-fried eierbal, and kruidkoek dense with rye and clove.
Groningen
Bietensoep
A deep-crimson Dutch beetroot soup — earthy roasted beets simmered with apple and stock, finished with a swirl of soured cream and a shower of dill.
Knolraapstamppot
A mash of swede and potato from the clay north — earthy and faintly sweet, a root that carries the hard memory of the 1944 Hunger Winter with quiet dignity.
Eierbal
Groningen's proud snackbar oddity — a whole boiled egg wrapped in savoury ragout, breaded and deep-fried, split open and eaten with mustard or piccalilli.
Mosterdsoep
Groningen's creamy mustard soup — a light roux loosened with stock and cream, sharpened with coarse mustard and strewn with crisp bacon and chives.
