Austrian cuisine: features of national dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many of our compatriots who have visited other countries bring back not only souvenirs, but also interesting recipes of national dishes. Among all the world's cuisines, Austrian cuisine is especially popular. It successfully combines Slavic, Mediterranean, Hungarian, German and Italian traditions. After reading today's article, you will learn how to cook the main dishes of Austrian cuisine.

Simplicity and sophistication

It is interesting that the inventors of many traditional dishes were peasants. They are considered the authors of most of the most successful recipes. Therefore, the most famous Austrian treats are classified as inexpensive. They are available to any average person.

Such simple, but at the same time exquisite culinary creations, like roast beef with onions or Viennese rump, could be present not only on the royal table, but also in the home of an ordinary worker. This fact does not indicate that ordinary peasant women could cook dishes reminiscent of those eaten by aristocrats, but that they preferred folk cuisine to know.

Regional specifics

It is impossible not to mention that Austrian cuisine in different regions of the country is slightly different. For example, Tyroleans prefer a variety of hearty foods. Soup with bacon and broth with liver meatballs are especially popular with the local population. The Styrians love stews with lots of spices.

People of Salzburg and Carinthia prefer dumplings, dumplings, pancakes, pancakes and noodles with ham. The cuisine of these regions is more reminiscent of Slavic.

Without exception, Austrians are considered true connoisseurs of coffee. In local establishments, visitors are offered to taste at least thirty varieties of this aromatic drink.

Meat dishes

Since most of the territory of this country is located in the Alps, Austrian cuisine (recipes with photos of the most popular treats will be presented below) is very satisfying and high-calorie. In the mountains, winters are very frosty, so the inhabitants of these regions consume a large amount of meat.

On the territory of Austria, more than one and a half thousand varieties of sausages are produced. The most popular among the indigenous population are Viennese and Debrecen sausages. But the most famous meat dish is considered to be schnitzel, made from tender, well-beaten veal.

National sweets

Fortunately, Austrian cuisine is not limited to meat dishes. Sweets also play a significant role in it. One of the most popular delicacies known far beyond the borders of this state is the Viennese strudel.

In addition, thanks to the Austrian confectioner Franz Sacher, the world learned about an incredibly delicious cake named after its creator. This delicious dessert with an indescribable creamy chocolate taste and coconut sauce immediately won the love of many sweet teeth.

Traditional drinks

Austria produces about 350 beers. Only such countries as the Czech Republic or Germany can compete with it in this matter. The most popular varieties, known almost all over the world, are "Eggenberg", "Ottakringer" and "Gesser". Not far from Salzburg is a museum that houses one of the oldest breweries.

Besides, the people of Austria are very fond of good wines. Moreover, the production of these drinks, known for their special unique aroma, has an even longer history than brewing. Wine fairs and exhibitions are organized annually in Vienna.

Austrian cuisine: recipes for the most popular salads

As mentioned earlier, the indigenous people of this country prefer simple but satisfying food. One of the most common appetizers often found on the tables of Austrians is potato salad. To prepare it, you will need a minimum set of products, many of which are always in every kitchen. Before starting the process, see if you have:

• A pound of potatoes.
• 100 ml chicken or beef broth.
• A teaspoon of mustard.
• One bulb.
• Table spoonlemon juice or vinegar.

To prepare a delicious salad, which is famous for the Austrian national cuisine, you will need additional ingredients. In this case, olive oil, parsley, black pepper and table s alt are used.

Pre-boiled potatoes are peeled and cut into slices. The preheated broth is combined with chopped onion, bite, mustard, pepper and s alt. The resulting mixture is poured over slices of potatoes, finely chopped parsley and olive oil are also sent there. All mix well and set aside. After an hour, the dish will have time to infuse, after which it can be served.

Viennese Roast

It should be noted that Austrian cuisine, the features of which were discussed a little higher, is famous not only for snacks, but also for hot dishes. To prepare a hearty and fragrant Viennese roast, you should purchase all the necessary products in advance. Before starting the process, be sure to make sure that you have at your disposal:

• 200 grams of pork meat.
• One medium carrot.
• 200 grams of potatoes.

To indulge your family with the hot Viennese that Austrian cuisine is famous for, it is advisable to supplement the above list of products with parsley, celery root, onion, s alt, cumin, bay leaves, black and allspice.

In a saucepan filled with lightly s altedwater with the addition of spices, send pork and boil until half cooked. Then chopped vegetables are placed in the resulting broth. When they become soft, the meat is removed from the pan and cut into slices. Potatoes and other vegetables are served separately.

Apple strudel

Austrian cuisine is so diverse that each person will definitely choose what he likes best. Fans of homemade cakes will surely like apple strudel. To prepare this delicacy, you should go to the store in advance and buy all the necessary products. Before you start working with the dough, check if your kitchen has:

• 250-300 grams of flour.
• One fresh egg.
• Kilogram of sour apples.
• Half a pack of butter.
• 250 grams of brown sugar.
• Teaspoon of lemon juice.
• 100 grams each of raisins, ground crackers and roasted walnuts.

S alt and cinnamon can be used as additional ingredients. The amount of these ingredients largely depends on the taste preferences of the chef and his family members.

Apple strudel is considered one of the most popular sweet dishes for which Austrian cuisine is famous (you can see a photo of this pastry in today's publication). The process of its preparation is so simple that any inexperienced hostess can handle it.

Raw chicken egg, table s alt and one teaspoon of olive oil are added to the pre-sifted flour. One hundred grams of warmwater dissolve a drop of vinegar and knead a stiff dough. A ball is formed from the resulting mass, lubricated with the remains of vegetable oil, wrapped in foil and sent for half an hour to a warm place.

Pre-washed, peeled and sliced apples are lightly pan-fried and then mixed with cinnamon, sugar, raisins and chopped nuts.

The finished dough is placed on a clean linen napkin, sprinkled with flour, rolled into a thin layer and stretched with hands in all directions. After that, it is sprinkled with lemon juice, sprinkled with ground breadcrumbs and apples are laid out. It is important to ensure that they occupy only 2/3 of the total surface of the test. Using a napkin, the layer is rolled up. Start on the side with the filling.

The resulting semi-finished product is transferred to a baking sheet, pre-greased with butter, and sent to the oven. Bake at two hundred degrees for half an hour. The finished strudel is sprinkled with powdered sugar.