Many of our compatriots who have visited other countries bring not only souvenirs from there, but also interesting recipes of national dishes. Among all world cuisines, Austrian 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
Interestingly, 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 for any average person.
Such simple, but at the same time exquisite culinary creations, such as roast beef with onions or Viennese rump, could be present not only on the royal table, but also in the house of an ordinary worker. This fact does not indicate that ordinary peasant women could prepare dishes resembling those that aristocrats eat, but that they preferred to know folk cuisine.
Regional features
We cannot but mention that Austrian cuisine in different areas of the country is slightly different. For example, Tyroleans prefer a varied, nutritious food. Especially popular among the local population is soup with bacon and broth with liver meatballs. The inhabitants of Styria love dishes made from stew with lots of spices.
The population of Salzburg and Carinthia prefers dumplings, dumplings, pancakes, pancakes and noodles with ham. The cuisine of these regions is more reminiscent of Slavic.
Without exception, all Austrians are considered true coffee connoisseurs. In local institutions, 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, the Austrian cuisine (recipes with photos of the most popular treats will be presented later) is very satisfying and high-calorie. The mountains have very frosty winters, so residents of these regions consume large amounts of meat.
In Austria, more than one and a half thousand varieties of sausages are produced . The most popular among the indigenous population are Vienna 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 solely to meat dishes. A significant role in it is assigned to sweets. One of the most popular goodies, known far beyond the borders of this state, is the Vienna 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 flavor and coconut sauce immediately won the love of many sweet tooth.
Traditional drinks
About 350 beers are produced in Austria. Only countries such as the Czech Republic or Germany can compete with her in this matter. The most popular varieties, known almost all over the world, are Eggenberg, Ottakringer and Gesser. Not far from Salzburg is the museum, which houses one of the oldest brewing shops.
In addition, the inhabitants of Austria are very fond of good wines. Moreover, the production of these drinks, known for their special unique flavor, 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 population of this country prefers simple but satisfying food. One of the most common snacks often found on Austrian tables is potato salad. To cook it, you need a minimal set of products, many of which are always in every kitchen. Before starting the process, see if you have:
- A pound of potatoes.
- 100 milliliters of chicken or beef broth.
- A teaspoon of mustard.
- One onion.
- A tablespoon of lemon juice or vinegar.
To prepare a delicious salad, which is famous for Austrian national cuisine, you will need additional ingredients. In this case, olive oil, parsley, black pepper and salt are used.
Pre-cooked potatoes are peeled and cut into slices. Preheated broth is combined with chopped onions, bite, mustard, pepper and salt. Sliced potatoes are poured with the mixture, finely chopped parsley and olive oil are sent there. All mix well and set aside. After an hour, the dish has time to brew, after which it can be served at the table.
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 aromatic roast in Viennese, you should pre-purchase all the necessary products. Before starting the process, be sure to have at your disposal:
- 200 grams of pork pulp.
- One medium carrot.
- 200 grams of potatoes.
To pamper your family with the Viennese fries that Austrian cuisine is famous for, it is advisable to supplement the above list of products with parsley, celery root, onion, salt, caraway seeds, bay leaves, black and allspice.
In a pan filled with lightly salted water with spices, send the 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 everyone will definitely choose what he likes best. Lovers of homemade pastries will surely like apple strudel. To prepare this treat you should go to the store in advance and buy all the necessary products. Before you start working with the test, check if there is any in your kitchen:
- 250-300 grams of flour.
- One fresh egg.
- A kilogram of sour apples.
- Half a packet of butter.
- 250 grams of brown sugar.
- A teaspoon of lemon juice.
- 100 grams of raisins, ground crackers and fried walnuts.
As additional components, you can use salt and cinnamon. The amount of these ingredients largely depends on the taste preferences of the cook and his family members.
Apple strudel is considered one of the most popular sweet dishes that Austrian cuisine is famous for (photos of this baking can be found in today's publication). The process of its preparation is so simple that any inexperienced housewife can handle it.
Raw chicken is added to pre-sifted flour, table salt and one teaspoon of olive oil. In a hundred grams of warm water, a drop of vinegar is dissolved and the steep dough is kneaded. A ball is formed from the resulting mass, lubricated with the remains of vegetable oil, wrapped with foil and sent for half an hour to a warm place.
Pre-washed, peeled and sliced apples are lightly fried in a pan, and then mixed with cinnamon, sugar, raisins and chopped nuts.
The finished dough is placed on a clean linen cloth, sprinkled with flour, rolled into a thin layer and stretched by hands in all directions. After that, it is sprayed with lemon juice, sprinkled with ground breadcrumbs and spread apples. It is important to ensure that they occupy only 2/3 of the total surface of the dough. Using a napkin, the layer is rolled up. Start from the side on which the filling is located.
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. Ready strudel sprinkled with powdered sugar.