CarolCooks2…A-Z World Cuisines…Part 4…Austria

Welcome to my new A-Z …World Cuisines…where I will be looking at the countries of the world, their food and national dish or their most popular dish around the world…by this I mean some dishes are eaten in many countries as their fame has spread around the world…I have Chel to thank for giving me some ideas from which this one took shape…Thank you Chel x

Today I am looking at the cuisine of Austria…

A landlocked country in Central Europe. It is bordered by the Czech Republic and Germany to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west…which means there will be influences from these countries reflected in the cuisine of Austria…

Austria’s coffee culture stemmed from the Turkish invasion of Europe and the introduction of the coffee bean to Viennese cooks.

Likewise “Apfelstrudel” is the Austrian version of a Turkish delicacy introduced during the Turkish occupation…

You will see this multi-culture of cuisines throughout Europe…but although Austrian cuisine features many foreign influences there are still Austria’s own local dishes like Speckknödel (bacon dumplings) from Tyrol; and Salzburg, Mozart’s home, has contributed the so-called Salzburger Nockerln, a sweet soufflé made from eggs…we had bacon dumplings while in Poland and they were most delicious…

Frittatensuppe (crêpe soup) comes from Styria…

Zopf is a type of  Austrian, Swiss or German bread made from white flour, milk, eggs, butter and yeast, usually found twisted or plaited. Legend has it that the shape arose from a custom that Swiss widows would bury a plait of their hair when they buried their husbands. It’s traditionally served for Sunday breakfast along with butter and jam, but can also be served with soft cheeses and cold meat. Like brioche, this is rich, buttery bread.

There are bread dumplings of all types some with parsley some with bacon or sausage…

Another favourite in Austrian cuisine is Vienna bread which is yeast bread. It has a thin, crispy crust that has a highly glazed appearance and is a light, airy bread. This bread has a very unique crust, in part because of the baking process, which includes steam heat as opposed to entirely dry heat, which most bread is baked in…personally I love the crust of a steam baked bread…

There are lots of bread dumpling and pancake type dishes, chocolate-covered cakes and traditional meat and vegetable dishes…

When I think of Austria I think of Apfelstrudl which is a popular pastry dish often associated with Vienna in particular. It is a traditional apple strudel and is a thin apple-filled pastry, which includes cinnamon, sugar and raisins. This is the perfect breakfast or dessert dish and is often accompanied by a cup of coffee. Not only is this popular in Vienna and Austria as a whole, but this dish is also something that you can find across a range of countries that were once a part of the Austro-Hungarian empire.

Like many European countries, sausages feature in Austrian cuisine…if you wander around the markets you will see all kinds of sausages hanging saying eat me…the variety is mindblowing a sausage lovers paradise…

Wiener Würstchen is one such sausage… This is a unique Viennese sausage and is customary as fast food in the country. Readily available everywhere, the sausage was originally invented by a butcher in Vienna, and are similar to the hot dogs that you can find in America. These long, thin and tasty snacks truly are delicious.

Of course, we cannot and should not forget the cheese…you have the classics such as Gouda and Tilsiter, plus a myriad of choices that range from soft through to firm, from aromatic through to mild. Semi-hard cheese has centuries of tradition in Austria…smoked cheeses and mountain cheese…

Bergkäse is one such cheese a  “mountain cheese,” that has a tradition going back decades in the Austrian Alps. It’s the Austrian answer to Gruyère, a typical product of the region, usually made in large format wheels with partially skimmed, unpasteurized milk. … The milk is heated in copper vats with wood-burning fires…

I hope you have enjoyed this little culinary tour around Austria and as always I look forward to your comments …Have  Fabulous week xx

42 thoughts on “CarolCooks2…A-Z World Cuisines…Part 4…Austria

  1. Pingback: CarolCooks2…A-Z World Cuisines…Part 4…Austria – CURIOSIDADES NA INTERNET

  2. Pingback: CarolCooks2 weekly roundup… 13th February-19th February 2022-Monday Musings, Health, A-Z World Cuisine, Austria, Truffles and Saturday Snippets. | Retired? No one told me!

  3. koolkosherkitchen

    Braided Zopf bread was what had given Jewish housewives the idea to make sweet Challah. I believe it happened in about 15th century. Before that, the traditional two challahs were not sweet and not braided. They came to symbolize braided bride’s plait.
    I am surprised you haven’t mentioned Vienna Schnitzel and Vienna Torte, dear Carol. I grew up on those.

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    1. CarolCooks2 Post author

      Thank you, Renee…I love the deserts eaten both in Germany as there are many similarities in the surrounding countries…I hope you are having a great week 🙂 x

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  4. johnrieber

    Love this series, Carol. When my wife and I visited Vienna we had Tafelspitz, a national dish which is boiled veal or beef in broth, served with a mix of minced apples and horseradish. They brought us a delicious consommé broth to eat, and when we had most of it, they took our Veal out of it and served it!

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      1. CarolCooks2 Post author

        Always a good sign when we want to go back and thank you in advance for the shares,John I am also loving your new series the meatballs look delicious we always mix beef and pork but adding the water was a new tip to me…I love learning new things..Great series 🙂 x


  5. beetleypete

    I have never been to Austria, but I have been to Germany, where much of the food is very similar. However, I do buy Austrian smoked cheese, when I can find it. It’s the best of its kind.
    Best wishes, Pete. x

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    1. CarolCooks2 Post author

      Awwww..thank you, Jacquie it is all about the learning for me too although I love cooking ..I am happy you are on board and hope you enjoy the other posts its going to be a long haul as I’m only on A…Lol x

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