Austrian cuisine: features of national dishes

Many of our compatriots who have visited other countries, bring from there not only souvenirs, but also interesting recipes of national dishes. Among all world cuisines, Austrian is very popular. It successfully combines Slavic, Mediterranean, Hungarian, German and Italian traditions. After reading today's article, you will learn how to prepare 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 for any average person.

Such simple, but at the same time refined culinary creations, like beef roast 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 is not indicative of the fact that simple peasant women could cook dishes reminiscent of those that aristocrats eat, but that they preferred traditional cuisine to know.

Regional Features

We can not fail to mention that Austrian cuisine in different areas of the country is slightly different. For example, Tyroleans prefer a variety of nutritious food. Especially popular with the local population is soup with bacon and broth with hepatic meatballs. The inhabitants of Styria adore dishes prepared from stew with a lot of spices.

The population of Salzburg and Carinthia gives preference to vareniki, dumplings, fritters, pancakes and ham and noodles. The cuisine of these regions is more like the Slavic.

All without exception, the Austrians are considered true connoisseurs of coffee. In local institutions, visitors are invited to taste at least thirty varieties of this fragrant 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 later) is very nutritious and high-calorie. In the mountains, very frosty winters, so the inhabitants of these regions consume a large amount 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, prepared from tender, well-chopped veal.

National sweets

Fortunately, Austrian cuisine is not limited exclusively to meat dishes. A considerable role in it is given to sweets. One of the most popular delicacies, known far beyond this state, is the Viennese strudel.

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

Traditional drinks

In Austria, about 350 varieties of beer are produced. Only countries such as the Czech Republic or Germany can compete with it in this matter. The most popular brands known around the world are Eggenberg, Ottakringer and Gesser. Not far from Salzburg is the museum, which houses one of the oldest breweries.

In addition, the people of Austria are very fond of good wines. Moreover, the production of these drinks, known for their unique and unique aroma, has an even longer history than brewing. Every year, wine fairs and exhibitions are organized 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 the tables of the Austrians, is a potato salad. To make it, you need a minimum set of products, many of which are always in every kitchen. Before you start 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 table salt are used.

Pre-cooked potatoes are peeled and cut into slices. Pre-heated broth is combined with chopped onion, bite, mustard, pepper and salt. The resulting mixture is poured into slices of potatoes, the same is sent to the finely chopped parsley and olive oil. Everything is mixed well and set aside. After an hour the dish will have time to brew, after which it can be served to the table.

Veal stew

It should be noted that the Austrian cuisine, the features of which were considered a little higher, is famous not only for snacks, but also for hot dishes. To prepare a hearty and fragrant roast in Viennese, you should pre-purchase all the necessary products. Before you start 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 Viennese fried bread, which is famous for Austrian cuisine, it is desirable to add the above list of products with parsley greens, celery root, onion, salt, cumin, bay leaf, black and fragrant pepper.

In a saucepan filled with slightly salted water with the addition of spices, the pork is sent and boiled 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 necessarily choose what he likes best. Fans of homemade cakes probably will like the 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 test, check if there are any in your kitchen:

• 250-300 grams of flour.
• One fresh egg.
• A kilogram of sour apples.
• Half a pack of butter.
• 250 grams of brown sugar.
• A teaspoon of lemon juice.
• 100 grams of raisins, ground breadcrumbs 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 with which the Austrian cuisine is famous (photo of this baking can be seen in today's publication). The process of its preparation is so simple that any inexperienced mistress can cope with it.

In the previously sieved flour add a raw chicken egg, table salt and one teaspoon of olive oil. In a hundred grams of warm water, dissolve a drop of vinegar and knead the dough. From the received mass form a ball, grease it with the remains of vegetable oil, wrap with foil and send for half an hour in a warm place.

Pre-washed, peeled and sliced apples lightly fried in a pan, 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 out with hands in all directions. After that, sprinkle it with lemon juice, sprinkle with ground breadcrumbs and spread apples. It is important to ensure that they occupy only 2/3 of the total surface of the test. With the help of a napkin, the layer is rolled up with a roll. Start with the side on which the filling is located.

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