Austrian cuisine

The Austrian cuisine is often equated with Viennese cuisine, but offers the traditional cuisine of Austria, many regional characteristics that are associated with the cooking traditions of the Habsburg Monarchy of Austria -Hungary, mostly. In addition to the separate regional traditions it has been mainly influenced by culinary traditions from Hungary, Bohemia and northern Italy. Dishes and cooking styles were often adopted and integrated in your own kitchen and adapted, as an example, here called the goulash. Internationally known, it is above all for their meal and desserts, as well as dishes such as the Rump or the Wiener Schnitzel.

3.1 Vienna
3.2 Lower Austria
3.3 Burgenland
3.4 Styria
3.5 Carinthia
3.6 Upper Austria
3.7 Salzburg
3.8 Tirol
3.9 Vorarlberg

4.1 Soups
4.2 Main Dishes
4.3 Cold food, snack
4.4 snack
4.5 desserts, pastries and desserts

Drinks

Coffee

Coffee is prepared in Austria in different variations, eg as Extended, melange, the Capuchin, buggy and large or small Brauner. A more choices offer the typical Viennese coffee houses. (see: List of specialty coffees )

Beer

Beer consumption in Austria in 2009 was 106.4 liters per person to the Czech Republic about as high as in Germany and was thus among the world leaders. Altogether, there are about 1,000 different beers from 174 breweries. With a brewery to 56,860 inhabitants Austria has the highest density of breweries in the world.

Beer is usually served in the following sizes: whistle ( 0.2 l), Seidel / Glass / Small ( 0.3 l) and Half / Krügerl / Large (0.5 l). At their festivals sometimes known from Bavaria measure (1.0 L ) or a double liters / Doppler / boot is (2.0 l) served. Popular beers are the marches, the Zwicklbier ( unfiltered ) and the wheat beer. At holidays like Christmas and Easter bock beer is also available.

Wine

The wine has cultivated a long tradition in Austria and even during the later Celtic period, that already years ago, about 2000, was wine. It is grown mainly in the east, southeast and south of the country, the main producing areas are in Lower Austria, Burgenland, Styria and Vienna (sorted by size). Austria is now one of the leading producers of premium wines. At normal quality and table wines Austria but not one of the major exporters. This is due to the small amount which is produced. It covers usually provide only the domestic demand.

The still young wine is called Winery and sometimes even served in the form of the so-called Joint set in the same places in and around Vienna, where even small typically cold dishes are available.

In Styria, Burgenland and parts of the wine district (Lower Austria ), the wine tavern tavern hot. This refers to a tradition that was introduced by Emperor Joseph II: A suspended above the entrance bushes signaled that this wine was served.

Austrian specialties are:

Red wines Zweigelt (developed from Saint Laurent and Blaufränkischem ), Saint Laurent, Blaufränkischer
Rosé: Schilcher, Uhudler
White wines: Grüner Veltliner, Riesling and Riesling, as well as Chardonnay and Sauvignon Blanc, a number of internationally renowned reading ( dessert wines ) will be produced next.

In Austria, the Austrian wine is drunk 75%. An Austrian rarity is the popularity of the young wine. Foreign wines play a relatively minor role in Austria.

Other alcoholic beverages

In Upper Austria, Lower Austria, Styria, Carinthia and Vorarlberg, the must or fruit wine is (as opposed to grape must which does not contain alcohol ) spread, a fermented juice from apple and / or pear.

When pressing the ( wine ) Grape (Non-alcoholic grape differentiating it from the alcoholic fruit cider ) is obtained, this goes after some time in a ferment over, now contains alcohol, is cloudy due to the resulting yeast and is called "Storm". "Storm" is ideally served from the barrel out, in which the " storm" just ferments and is thus drunk gärwarm. With the progress of fermentation loses the " storm" of sugar and gains in alcohol, which he constantly changes its taste. After fermentation is, the more hefetrübe wine " Dusty ".

At the end of a meal brandy or brandy is served, which are manufactured in Austria from different types of fruit (eg apricots ), but also from rowan berries, gentian roots or various herbs, about the Mariazell - bitters. The product of small private schnapps distilleries is called yourself Brennter ( moonshine ) or house fire. In Austria there are about 20,000 private distilleries. It is also known national rum, be it for mixed drinks in Jagatee or as an ingredient in baking. Less well known, however, is the Krautinger (beet liquor), who hails from the region Wildschönau in Tyrol.

Non - alcoholic beverages

A drink is manufactured in Austria the Almdudler.

Snack

To snack or wine taverns there is bread and pastry with various spreads and Lining: bacon, cheese, Verhackert, lard, Bratlfett, Liptauer, various types of sausages with mustard and bread and rolls with sausage, meatloaf ( meatloaf ) or cheese meatloaf, but small plate dishes like sausage with juice, small goulash, hearty snack, sour pork sausage with onion (called vinegar sausage or just sour sausage), Sulz with vinegar and ( Styrian ) seed oil, Blunzen or smoked meat with freshly " cracked " ( grated ) horseradish.

There are other widespread typical specialties, for example, the Bosna and the Käsekrainer that are an integral part of the offer of the Austrian fast food variant Würstelstand.

Regional cuisines

Vienna

Contrary to the kitchen in the provinces, which relies on a lot of down-home recipes and food, Viennese cuisine has been heavily influenced by the various cuisines of the Crown Lands.

Lower Austria

In Lower Austria are specialties such as Waldviertel poppy (poppy seed noodles), Marchfelder asparagus and apricot grown that have been reflected in the kitchen, such as poppy seed noodles. Game dishes are also quite common. Just Lower Austria stands out due to its size and landscape differences due to different regional cuisines, where - let are also many " Viennese dishes " in the taverns of Lower Austria - due to the geographical proximity and shared history. This applies especially to the area of the Vienna Basin. Also known is the Saumaise.

Burgenland

The long membership in the Hungarian part of the Austrian monarchy, the Burgenland cuisine is influenced by the Hungarian cuisine. Meals consist mostly of fish ( Fogosch from the Neusiedler See ), chicken ( chicken paprika ) or goose such as foie gras. Other typical dishes are cabbage roulade, herb soup, fish soup, stuffed peppers, tomato stew, Grenadiermarsch, beans and cabbage strudel. On the feast of St. Martin on November 11, a Martini goose is cooked like. A typical dish for the Christmas holidays is the carp. Grammelpogatscherl are served with wine.

Styria

In the taverns Verhackert is ( a spread made from finely chopped bacon) offered. Schilcher is a regional wine of Western Styria, a very dry Rosé, which is made from the grape variety Blue Wildbacher.

A typical Styrian specialty is pumpkin seed oil, which is by its nutty flavor ideal for salads (such as for potato salad, the Styrian scarlet runner beans salad or a beef salad ). Lovers of the " black gold " add it as a sauce for vanilla ice cream, but this has met with much of the population with incomprehension. Also squash courts are enjoying great popularity in many variations. A specialty for cold days is the buckwheat mush, a nonsense from buckwheat flour. The Styrian cheese is a skim cheese already carries the state in the name, there are two types, the Ennstaler and the Murtalersteirerkas.

Carinthia

In lakes in Carinthia fish is often eaten. Important components of the Carinthian cuisine are corn, dairy products and meat. A well-known specialty is the Carinthian cheese pasta (stuffed with cottage cheese and brown mint dumplings) and the smaller silt donuts ( from time to time also called Schlipfkrapfen ) usually filled with meat. Ritschert, a stew of beans and pearl barley, can be traced back even to the Celtic period. In addition there are still specialties as the Klachlsuppe, Kirchtagssuppe soup, Frigga, or Reindling.

Upper Austria

As in neighboring Bavaria and Bohemia are dumplings in different preparations and with numerous savory fillings (meat dumplings ) are an important element of the Upper Austrian cuisine. Also Bratl (esp. Surbratl ), spare ribs, sausage vinegar, Maurer trout ( geezer with onion ), Sulz and the so-called Brettljause ( variety of sausages and meats on a snack board ) are eaten in Upper Austria quite often. A snack specialty is the so-called " Erdäpfelkäs " - a spread of mashed potatoes and cream.

A well-known dessert is the Linzer Torte. Upper Austria is - next to the Lower Austrian wine district - even as the homeland of the must, which has the inhabitants of the land the facetious nickname " Mostschädln " introduced.

Salzburg

In Salzburg, the influences of both the typical Bohemian- Austrian as well as those from neighboring Bavaria and the North of Italy significantly. The location along major trans-European trade routes led since the Celtic settlement, as well as, for example, in the Tyrol, a mixing of different culinary traditions and the emergence of new variants. A big difference, and this is true for the kitchen in many parts of Central Europe, between the traditional food of the rural- rural environment and the urban middle-class kitchen. As an example, about the kitchen of the Inner Mountain is to be used here.

Im Pinzgau found primarily meatless dishes, but quite substantial in character are (cheese, butter, fried ). Meat was served only on Sundays and holidays, while otherwise a carbohydrate-rich diet was typical. Potatoes, flour (wheat, spelled and rye), butter and lard were the main ingredients. The trade routes to and from Italy but also led to the fact that some of the polenta -called prevailed as a popular alternative to above, long before the rice, which is only now plays a role. From the Bohemian- Austrian cuisine is perhaps the taste for sweets of all kinds that have been altered by local ingredients. Blueberry, cranberries and elderberries apply in addition to apples and pears than the typical fruit in the mountain regions, while apricots and plums do not play a role due to the altitude.

Pinzgau: Kasnocken, Kaspressknödel, Fast dumplings ( cheese), Pinzgauer donuts, Moosbeenidei ( blueberry cam), Nidei (fried Kartoffelteigstücke with steamed cabbage or sauerkraut ), grapes, Plaatl. In the book "Language and food," a Pinzgauer Cookbook ( Tauriska Verlag; Neukirchen, 2005), can be found among the traditional dishes not a single meat or fish dish.

Tirol

In addition to the Tyrolean bacon dumplings in all varieties play an important role in the Tyrolean cuisine. They are prepared as bacon dumplings, spinach dumplings or Kaspressknödel ( Tyrolean gray cheese ) and eaten alone, in a soup or as a side dish. The gray cheese is served served with oil and vinegar and topped with onion rings. Other specialties include Tyrolean Gröstl (meat, potatoes, onions and other fried in a pan ), Tirtl and ravioli ( stuffed dumplings ). Popular in lard fried fritters and Kiachl ( fritters ) as well as the Brandenberger " Prügeltorte ". The so-called Melchermuas is cooked in an iron pan on huts.

Vorarlberg

See Vorarlberg cuisine

Typical dishes

Soups

Beef soups with insert

Frittatensuppe
Dumpling soup
Liver dumpling soup
Tyrolean bacon dumpling soup
Back pea soup
Noodle soup
Cheese dumpling soup

More Soups

Beer soup
Bread soup
Roux
Einmachsuppe
Potato soup
Fisoleneintopf
Vegetable soup
Barley soup

More Soups

Goulash soup
Styrian / Carinthian Klachlsuppe
Cream of pumpkin soup
Lentil soup
Schöberlsuppe
Mushroom soup ( chanterelle soup)
Stosuppe (milk soup)
Onion soup

Main dishes

Pig

Schnitzel
Roast pork with dumplings ( bread dumplings or potato dumplings )
Smoked pork with sauerkraut and dumplings
Styrian root meat
Beuschel
Stilt
Blunzengröstl

Beef

Wiener Schnitzel
Viennese boiled beef with roast potatoes or Erdäpfelschmarrn, chive sauce and horseradish sauce or horseradish
Zwiebelrostbraten
Vanilla roast
Girardi roast
Stuffed breast of veal

Poultry

Baked chicken
Roast Chicken
Paprika chicken
( Martini ) Gansl with bread or bread dumplings
Duck with dumplings and red cabbage

Dumpling

Potato dumplings
Meat dumplings
Crackling dumplings
Hascheeknoedel
Kaspressknödel
Bacon dumplings
Dumplings
Serviettenknödel
Waldviertel dumplings

Meatless dishes

Eierfleckerl
Egg dumplings
Vegetable Strudel
Krautfleckerl
Kasnocken / Kasspätzle [note 1]

Goulash Vienna style
Carinthian cheese pasta
Fleckerln: Krautfleckerl, Schinkenfleckerl
Roulade: Rindsrouladen, cabbage rolls
Bacon lentils with bread dumplings
Rice with Meat
Sailor meat
Herb meat
Rissoles / rissoles
Grenadiermarsch
Potato goulash
Stuffed Peppers
Surbratl

Cold food, snack

Knackwurst
Bacon
Vinegar sausage
Brettljause
Sausage salad

Snack

Meat loaf bread
Burenwurst
Frankfurter
Käsekrainer
Debreziner
Bosna

Desserts, pastries and desserts

Pies, etc.

Sacher-Torte
Linzer Torte
Esterházy cake
Gugelhupf

( Sweetness ) Dumplings

Marillenknödel
Plum dumplings
Topfenknödel
Germknödel

Strudel

Viennese Apple Strudel
Topfenstrudel
Poppy seed strudel
Cream strudel ( strudel ) with vanilla sauce

Chocolate

Mozart Balls

Pancake with plum compote
Salzburg dumplings
Pancakes: Apricot jam pancakes, strawberry jam Pancakes, Pancakes with curd cheese, etc.
Plum puree parcels
Carinthian Reindling
Vienna scrubber Mädeln
Szomlauer dumplings
Donuts: donuts, ravioli, Brandteigkrapfen, Punschkrapfen, etc.
Buchteln
Mohnnudeln
Poppy tents
Apple slices
Dalken
Crescents: Nusskipferl, Butterkipferl, vanilla, etc.
Linzeraugen
Golatsche: Topfengolatsche, Marillengolatsche, Powidlgolatsche, etc.
Pofesen

626460