You need to go to Vienna not only to see the sights of the capital, but also to enjoy local culinary hits.

Frittatensuppe is a soup made with beef or chicken broth with various dressings. Frittaten is one of the most popular dressings, it is chopped thin stripes pancakes with fresh herbs.

3. Tafelspitz

Tafelspitz is a famous meat dish in Viennese cuisine. This is a piece of boiled beef, so beloved by the Austrians, served with applesauce, horseradish, spinach or with sour cream sauce, this comes with broth. As a side dish, they offer boiled potatoes or carrots, rösti (fried grated potatoes), and beans in a creamy sauce. Emperor Franz Joseph himself ate this dish every day.

4. Wiener Schnitzel

Another amazing dish Austrian cuisine, capable of surprising – . It's a plate-sized chop coated in golden breading. Cabbage or potato salad is usually served as a side dish.

The history of Wiener schnitzel is connected with Byzantium. According to the legends, before eating the meat, it was sprinkled with grains of gold. But over time, the precious metal was replaced with breading, which acquired a golden color when fried. The schnitzel recipe was brought from Milan to Vienna by the commander of the Austrian army, Count Radetzky.

5. Goulash

The recipe for stuffed peppers came to Austrian cuisine from the Balkans during the Austro-Hungarian Empire. The dish became popular among the residents of Vienna. Now stuffed peppers, like goulash, can be found on the menu of many restaurants. Sweet green peppers are stuffed with... minced meat and rice. Peppers are served with tomato sauce and potatoes.

7. Roast pork with dumplings (Schweinsbraten mit Semmelknödel)

Another traditional dish of Austrian cuisine is schweinsbraten, roast pork. Seasonings for the dish can be different: garlic, herbs, cumin, etc. The meat is usually served with dumplings, salad and gravy.

8. Roast beef with onions (Zwiebelrostbraten)

Zwiebelrostbraten is a classic dish on the menu of Viennese restaurants. Roast beef is pieces of fried beef with fried onions. It is usually served with fried potatoes or pasta. In the Vanillerostbraten version, garlic is added to the meat.

9. Frankfurters

In Vienna, you can try hot sausages at Würstelstand stalls on every corner. The sausages were first brought to the city by the butcher Johann Georg Lainer. He named them after the city of Frankfurt, from where they were brought. Sausages are usually served with mustard and a bun.

10. Mixed salad (Gemischter Salat)

In Viennese cafes and restaurants, meat dishes are always served with a vegetable salad, which usually consists of potatoes, lettuce, carrots and tomatoes.

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Once the center of a vast empire stretching from France to Russia and from the shores of the Baltic Sea to Turkey, it thus combines rich culinary traditions.

In fact, the modern one borders Italy, Hungary and Germany, among others, which have greatly influenced the cuisine of this country. The capital of Austria today claims to have its own cuisine, as if it were separate state. In fact, this is only a small part of Austria, however, it is very densely populated.

More than one and a half million people live here, which is one fifth of the population of Austria. Join us on our journey around the country, we have already tasted apple strudel and Wiener schnitzel.

If your only impression of Austria is the von Trapp family singing in The Sound of Music (film), you will be pleasantly surprised by Austrian cuisine. If you visit Austria, don't expect light dishes, in fact, most dishes are insanely high in calories and delicious. The cuisine is not so varied, however, they cook here for five.

The peculiarities of Austrian cuisine were formed from the peculiarities of the cultures of the countries of the former monarchy:, ... The cuisine has been improved, now it will please every eye and taste. You will feel a special lively atmosphere both in a simple cafe on the corner and in a luxurious restaurant.

10 popular Austrian dishes worth trying

Wherever you are, food is the name of the game: schnitzel and tafelspitz, kaiserschmarrn and cheese dessert. - a city of gourmets. Enthusiasts create real works of art here. You will find poetic combinations of flour and sugar in Sachertorte, muffins or apple strudel. In pastry shops you literally experience the “sweet life”.

Apple strudel (Apfelstrudel)

Dough roll with apples, breadcrumbs and raisins. Can be served alone, with hot vanilla sauce or ice cream.

Potato Salad (Erdapfel Salat)

Potato salad is made from diced boiled potatoes, which are then marinated in a mixture of vinegar, salt, oil and pepper. Pairs perfectly with Wiener schnitzel.

Roast beef Girardi-Rostbraten

Roast beef with bacon.

Baba (Gugelhupf)

This is a special Viennese cake. Ideal with Mélange (egg mixture) and the famous Viennese afternoon coffee.

Kaiserschmarrn/Imperial Lunch (Kaiserschmarren)

This type of omelet (sweet pancakes) needs to be separated with two forks and sprinkled with powdered sugar.

Dumplings (Knodel)

Small sweet dumplings made from seven main ingredients: flour, potatoes, semolina flour, ricotta (cheese), cottage cheese, cheese and yeast.

Donut (Krapfen)

Fried pies, reminiscent of donuts. Sometimes with jam or cream.

Sachertorte

Chocolate cake prepared according to traditional recipe Franz Sacher.

Salzburg Nockerln

Regional dish of Salzburg. Made from egg whites, yolks, flour and sugar to form a soufflé.

Sauerkraut (Sauerkraut)

Traditional dish of Austria and Germany. Boiled and seasoned with sauces made from spices and oils, shredded cabbage is served with meat dishes.

Tafelspitz

Square bun with curd filling (Topfenkolatsche)

Danish cheese that you will find in any bakery or coffee shop.

Vanilla Crescents (Vanillekipferl)

Austrian cookies usually baked on special occasions.

Wiener Schnitzel

Veal schnitzel, breaded or fried. Serve with salad and fries or potato salad.

Roast beef with onions (Zweibelrostbraten)

Stewed beefsteak with onions.

Zwetschkenroster – sour plums

Many of our compatriots who have visited other countries bring from there not only souvenirs, but also interesting recipes 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 prepare basic 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 belong to the inexpensive category. They are accessible 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 simple peasant women could prepare dishes reminiscent of those eaten by aristocrats, but that the nobility preferred folk cuisine.

Regional features

It is impossible not to mention that Austrian cuisine is various areas countries are a little different. For example, Tyroleans prefer a variety of hearty foods. Particularly popular among the local population are soup with bacon and broth with liver meatballs. Styrians love dishes made from stewed meat 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.

All Austrians, without exception, are considered true coffee connoisseurs. In local establishments, visitors are offered to try 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 nourishing and high-calorie. The mountains have very frosty winters, so residents of these regions consume large amounts of meat.

More than one and a half thousand varieties are produced in Austria. The most popular among the indigenous population are Vienna and Debrecen sausages. But the most famous meat dish is rightfully considered to be schnitzel, made from tender, well-pounded veal.

National sweets

Fortunately, Austrian cuisine is not limited exclusively 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

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

Traditional drinks

About 350 types of beer are produced in Austria. Only countries such 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 there is a museum that houses one of the oldest brewing workshops.

In addition, the people of Austria are very fond of good wines. Moreover, the production of these drinks, known for their special unique aroma, has even more long 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 prepare it you will need a minimum set of products, many of which are always available in every kitchen. Before starting the process, see if you have:

Half a kilo of potatoes.
100 milliliters chicken or beef broth.
A teaspoon of mustard.
One onion.
A tablespoon of lemon juice or vinegar.

For cooking delicious salad, for which Austrian is famous, 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. The preheated broth is combined with chopped onion, vinegar, mustard, pepper and salt. The resulting mixture is poured over potato slices, and finely chopped parsley and olive oil are also added. Mix everything well and set aside. After an hour, the dish will have time to brew, 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 flavorful Viennese roast, you should purchase everything in advance necessary products. Before you begin the process, be sure to make sure you have:

200 grams of pork pulp.
One medium carrot.
200 grams of potatoes.

To pamper your family with Viennese roast, for which Austrian cuisine is famous, it is advisable to supplement the above list of products with parsley, celery root, onion, salt, cumin, bay leaf, black and allspice.

Place the pork in a pan filled with lightly salted water and spices and boil until half cooked. Then chopped vegetables are placed into the resulting broth. When they become soft, remove the meat 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. For lovers homemade baked goods You'll definitely love 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 dough, check if you have in your kitchen:

250-300 grams of flour.
One fresh egg.
A kilogram of sour apples.
Half a stick of butter.
250 grams of brown sugar.
A teaspoon of lemon juice.
100 grams of raisins, ground crackers and roasted walnuts.

You can use salt and cinnamon as additional ingredients. The amount of these ingredients largely depends on the taste preferences of the cook and his family members.

It is considered one of the most popular sweet dishes for which Austrian cuisine is famous (photos of this pastry can be seen in today’s publication). The process of preparing it is so simple that any inexperienced housewife can handle it.

Raw flour is added to the pre-sifted flour. egg, table salt and one teaspoon olive oil. One hundred grams warm water dissolve a drop of vinegar and knead a stiff dough. Form a ball from the resulting mass and lubricate it with the remainder vegetable oil, wrap in foil and leave for half an hour in a warm place.

Pre-washed, peeled and sliced apples are lightly fried in a frying 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 out into a thin layer and stretched by hand in all directions. After this it is sprayed lemon juice, sprinkle with ground breadcrumbs and lay out apples. It is important to ensure that they occupy only 2/3 of the total surface of the dough. Using a napkin, roll the layer into a roll. Start from the side on which the filling is located.

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

Austria is called a small country with great cuisine, and this is not surprising. Year after year, its cooks collected best dishes and technologies for their preparation throughout Europe, and then adapted them for themselves. As a result, the world was presented with a unique Viennese cuisine, which already in the 15th century, according to some authors of cookbooks, was called the best, and with it national delicacies, the locals even chose their wives based on their ability to cook.

History and traditions

Perhaps the Austrians developed a special attitude towards food in the distant past. This is evidenced by the fact that most national Austrian dishes initially appeared in the families of ordinary peasants, and then on the tables of emperors. The cuisine of this country itself developed under the influence of the traditions of other nationalities who lived in the Habsburg Empire at different times: Germans, Italians, Hungarians, Slavs, etc.

Already in those days, the locals were famous for their love of feasts, for which they prepared original and sometimes exotic dishes, the recipes of which have survived to this day and are preserved on the pages of old cookbooks. Among them: Tyrolean eagle with dumplings, porcupine with noodles in vinegar sauce, fried squirrel with salad.

Subsequently, Emperor Leopold I introduced a tax on his subjects, determining their well-being by the quantity and quality of food consumed. The fulfillment of the imperial will was controlled by the “höferlhückerli,” or “people sticking their noses into other people’s plates.” This became the impetus for the formation of rules regarding the number of dishes for breakfast, lunch and dinner for different segments of the population. For example, artisans had the right to 3 dishes, the consumption of which could last for 3 hours. The nobility, in turn, allowed themselves to feast on food from 6 to 12 hours a day, depending on their position in society.

And during the reign of Emperor Marcus Aurelius, exquisite wines appeared in Austria, which you can try even today. At the same time, an “unwritten rule” was born among the population to wash down food with wine or beer, which has survived to this day. True, now locals can afford to deviate from it, replacing these drinks with a glass of schnapps or a cup of coffee.

It is also worth noting that the concepts of Austrian and Viennese cuisine are identified today, however, this is incorrect, since the first combines regional variations in the preparation of the same dishes, and the second - exclusively culinary hits of the capital, Vienna, such as Wiener strudel, Wiener schnitzel, Wiener cake, Viennese coffee.

Peculiarities

The distinctive features of national Austrian cuisine are:

Conservative. Despite minor changes that have been made to old recipes, those still exist, allowing contemporaries to eat the way the empress herself ate.
Calorie content, exquisite presentation of dishes and their large portions. It so happened historically that these people love to eat delicious food and are not shy about it, which is why many of its representatives have problems with excess weight.
The absence of sharp, sour or, conversely, too “soft” tastes.
Regionality. Today, on the territory of this country, several regions are conventionally distinguished, the cuisines of which are characterized by their own distinctive features. We are talking about the provinces of Tyrol, Styria, Carinthia, and Salzburg.

Basic cooking methods:

The uniqueness of Austrian cuisine lies in its history and originality. That is why tourists joke that they travel to this country not so much to enjoy its architecture and museum exhibits, but to taste national dishes. And there are plenty of them here:

Wiener schnitzel is the signature dish of Austrian cuisine. Nowadays it is often prepared from pork, but in original recipe, which was borrowed from Italy about 400 years ago and refined, uses young veal.

Apple strudel is a work of art that is prepared with the addition of cottage cheese, almonds or cinnamon and literally melts in your mouth. Several centuries ago they chose their wives based on their ability to bake it.

Kaiserschmarren is an omelette made from milk, eggs, flour, sugar, cinnamon and raisins and is incredibly tasty and crispy. Served with powdered sugar.

Boishel is a dish of stewed heart and lungs.

Viennese coffee. Austria is fabulously rich in its coffee shops. Austrians gather there not only to have a snack, but also to read the newspaper, chat with friends, play games, and simply relax. And this tradition has existed since 1684, when the first coffee shop appeared here. By the way, even the great composer I.S. once expressed his love for this drink. Bach wrote his "Coffee Cantata". In addition to Viennese coffee, there are more than 30 other variations of it in Austria.

Sacher – chocolate cake with jam, served with coffee prepared according to a special recipe.

garlic

Tafelspitz - boiled beef ( favorite dish Emperor Franz Joseph I).

Viennese soup with meatballs and herbs.

Wine. The national drink of a country, such as vodka in Russia or whiskey in the UK.

Palachinken - pancakes with cottage cheese, apricot jam and whipped cream.

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Food in Austria - The Best of National Cuisine

Food in Austria is an integral part of culture, and not just a food product. Therefore, tourists often organize entire gastronomic tours to Austria in search of what to try from local dishes. This time we decided to discuss the national cuisine of Austria in more detail and find out whether a tourist in search of gastronomic pleasure should stop at schnitzel, tafelspitz and Sachertorte.

Food in Austria as such is quite interesting phenomenon, because with some accuracy, only a few specific dishes can be called “purely Austrian”. The reason for this is the extremely rich history of the Habsburg Empire, which at one time stretched from the borders of imperial Russia to the Adriatic Sea and united 51 million people who spoke 16 languages under the roof of one state. different languages. It's hard to even imagine what strong influence influence of different regions on each other from the point of view of culture.

The Habsburg Empire, which collapsed in 1804, was replaced by the Austrian Empire, and later by Austria-Hungary, and it was during this period that the modern look Austrian cuisine. And if the Habsburgs periodically subjugated different territories Western Europe(Spain, Italy, some regions of the modern Netherlands), then Austria finally gained close ties exclusively with Eastern Europe, especially with Hungary, whose cuisine is often identified with Austrian.

What to try in Austria from the main dishes

... in addition, of course, to schnitzel, tafelspitz and goulash - we have already written about them.

Austrian sausages and bratwursts

This category of meat dishes does not need long descriptions. Austrian sausages come in a variety of varieties, from Frankfurt pork sausages to black pudding. Sausages are also a very popular snack for beer in beer restaurants.

Styrian stew

At the center of Styrian cuisine is stewed meat with various spices and various dishes from pumpkin and pumpkin oil, since this is where it is produced. One of the main dishes of Styrian cuisine can be considered stewed pork or beef with vegetables and herbs. The Austrian name for this dish is Wurzelfleisch.

Tyrolean grestl

Gröstl is an authentic peasant food from the Austrian Mountain Tyrol region, which combines all the traditional ingredients of simple country cuisine: potatoes, bacon, onions, cumin, paprika and herbs. This dish is an unexpected contrast to the pompous Viennese cuisine, but these are the dishes that make up the diet of the average Western Austrian.

Although in Innsbruck there is still a chance to find grästl with a “pinch of sophistication” - instead of bacon, they add veal.

National desserts in Austria

...except for apple strudel and Sachertorte, which we have already talked about.

Baba (gugelhupf)

It is interesting that almost all of the most popular food in Austria was originally either the food of the poor or the favorite dishes of the emperor. The second applies to gugelhupf - rum baba, and it is believed that this is a German dessert, not an Austrian one, although it was Franz Josef's favorite breakfast.

Nowadays, gugelhupf is a classic dessert for afternoon tea, and it is prepared in many variations. Sometimes there is a marble Gugelhupf, sometimes with poppy seeds. And in winter it is often prepared with mulled wine. A variation on the same theme is “Moor in a shirt.”

Kaiserschmarrn and Semmelschmarrn

Kaiserschmarrn is another Austrian dessert that migrated from the imperial table to the morning table of ordinary Austrians. The dish is as simple as possible - it is pancakes cut into pieces (in the case of Semmelschmarrn - soft buns), fried and served with plum jam, nuts or vanilla sauce.

In Vienna, as well as in cafes in almost any part of Austria, you can try this dish for breakfast, and prepare this recipe at home.

Austrian buns buchteln

Buchteln is a light, soft yeast bun that is served with vanilla or fruit sauce or toppings in local cafes throughout most of Austria. Initially, such buns began to be prepared in Vienna, but then they were loved throughout the country.

Heurigers and what you need to know about Austrian wine

By virtue of geographical features Austrian winemaking is mainly focused on the production of white wines different varieties, as well as a special type of wine made from frozen grapes.

Also interesting, in Austria winemaking is regulated by state level tough as anywhere else. The “antifreeze scandal” played a role: several small producers began adding diethylene glycol to their wine back in the 1980s ( component antifreeze), and although its concentration caused much less harm than the alcohol itself in wine, the scandal flared up to such proportions that all Austrian wine was banned from import into the entire EU for many years.

This incident with several unscrupulous winemakers forced the local wine industry to turn completely inside out, and now this area is extremely strictly regulated, and even visitors to small heurigers are confident that there will be “nothing extra” in the drink.

By the way, about the Heurgers. This is a small tavern in eastern Austria where winemakers sell their own freshly made wine from fresh grapes. The spread of such establishments was also facilitated by Emperor Joseph II, who allowed peasants to sell their wine without a license.

Then the locals loved the heurigers so much that people of all incomes began to come there, even with their own snacks.

Today, heurigers are no less popular, but locals have almost stopped visiting the Viennese heuriger, which, in their opinion, has deteriorated due to the influx of tourists. The wine here is now not as tasty, the prices are inflated, the atmosphere is not the same. So for the most delicious young wine, go to Styria, Burgerland or Lower Austria.

There are addresses and calendars of heurigers.

Coffee in Austria

Coffee is for an Austrian what tea is for a Briton, only for some reason the Austrians have not yet acquired the same huge number of jokes and stereotypes about their love for the hot drink.

Coffee drinking is a very important part of Austrian culture. Locals, if they have a free minute, often invite friends or neighbors for a cup of coffee with Gugelhupf, and couples often go on dates in coffee shops.

Therefore, in Austria, in any coffee shop they can offer you, if not dozens, then at least 7-9 different types coffee - from one of the most popular, melange (coffee with foamed milk), to otello (hot chocolate with espresso). So it’s unlikely that you’ll be able to order “just coffee” :)

The culture of universal love for coffee also contributes to the appearance of coffee shops - you can often read a newspaper or magazine there, or even play chess.

What do they eat in Austria for Christmas and New Year?

Where can you try Austrian Christmas treats? Of course, on the market! Christmas markets are not a purely Austrian tradition, but a pan-European one. But if the Christmas drink is traditionally the same for everyone - hot mulled wine, with which you want something sweet and warm as a bite, then at every market, even within Austria, you can treat yourself to completely different delicacies.

Austrian donuts - krapfen

At Austrian Christmas markets, look for stalls selling krapfen, which are deep-fried donuts without a hole. They are either filled like Berliners (in which case they are virtually indistinguishable from Berliners), or fruit jam is placed in the well in the middle of the donut.

If you want to cook these at home, here’s the recipe - if you don’t know English, then Google Translate gives a completely understandable translation.

Apple rings

Austria is already famous throughout the world for its apple strudels, but any housewife who has prepared such a dessert at least once will agree that it takes time. So the Austrians came up with a way to simplify their life if you don’t want to spend a lazy winter evening cooking - apple slices in batter. They are not deep-fried, but in a frying pan, and it is preferable to use liquid batter so that its layer is as thin as possible - it turns out very light dessert. The recipe is attached.

Christmas cookies – Lebküchen and Linzer raspberry cookies

Well, where would we be without Christmas gingerbread and cookies? Traditionally German, but extremely common in Austria, lebküchen can also be bought at any Christmas market, and almost every family bakes them for the holiday. Although this is not a unique treat, each region used only those spices that could be easily obtained (and the recipe requires many different ones), so Austrian gingerbread is still different from German ones. The recipe is attached.