Author: Ada Soyguel
You are
fond of international cuisine and you love to try new recipes. Here are recipes
from traditional Austrian cuisine that can be easily made at home:
1) ZWIEBELSUPPE MIT HÜHNERKLÖSSCHE (ONION SOUP WITH CHICKEN DUMPLINGS)
The onion
soup with chicken dumplings is perfect to recharge your energy reserves. You
can eat it whenever you want!
So to make
the chicken dumplings, roughly dice the chicken and then puree it. Add eggs,
cream, salt, and pepper, and stir it up a little.
Then, of
course, make the soup. You can cut the onions whichever way you’d like them and
put them into the bowl. Then, just add the dumplings, but make sure you do that
before you cook the soup!
2) ZWIEBELSCHNITZEL (ONION SCHNITZEL)
This is another
delicious variant of the normal schnitzel. You can serve potatoes, ribbon
noodles, or spaetzle with this recipe.
So it might
take a little time to cook it, but it’ll definitely be worth your time! First,
fry the schnitzel in a pan of oil for about 3 minutes. Then add the onion,
again, cut them as you wish. The best way to cut them is to cut them into
little cubes. Then, let it fry again for 15 minutes and finally, you can take
it out and serve it!
3) ZWIEBELKUCHEN (ONION CAKE)
The hearty
onion cake goes very well as a winter dinner. The recipe is very simple too!
For the
onion cake, first, preheat the oven to 180 degrees top/bottom heat. Place the
dough in a greased quiche dish. Pull up a 4 cm high edge and pierce the pastry
base several times.
Dice the
bacon, peel the onions, and cut them into rings. Leave the bacon in a pan, then
add the onions and let it cook for a bit. The better you’re going to season it,
the better it’ll taste. Spread the onions on the dough base. Then mix the eggs
with the cream, sour cream, and cheese well, pour the mixture over the onions
and smooth it out. Bake the cake in the preheated oven for 40 minutes. And
finished is your onion cake!
4) ZWIEBELEINTOPF MIT CHILI (ONION STEW WITH CHILI)
If you like
to eat spicy food, this recipe for onion stew with chili is perfect.
Peel the
onion and chop it finely. Roast it in a saucepan with oil and add the minced
meat. Also, roast briefly.
Add some
tomato sauce and season it with chili, salt, and pepper. Simmer until the meat
is cooked through.
Finally,
strain and mix in the beans.
5) ZWETSCHKENRÖSTER (PLUM TOASTER)
A sweet
Austrian side dish that always goes well with Schmarren. You can easily cook it
at home!
First, wash
the plums well, cut them in half, and remove the stones. Put the cinnamon stick
and cloves in a linen bag or tea bag, tie it all together and bring to a boil
in water with the sugar, lemon juice, and lemon zest.
Mix in the
plums and cook until they are soft after about 25 to 35 minutes.
Remove the
spice sachet and put the plum roaster in the fridge. That’s how easy it is!
6) ZWETSCHKEN TOPFENKNÖDEL (PLUM POT DUMPLINGS)
Plum Pot
dumplings are a delicious dessert. Children, as well as adults, love them.
First,
knead the butter, flour, semolina, salt, and curd around the dough. Put the
dough in the fridge for about 30 minutes.
Wash the
plums and wrap each individual plum with the potting mixture. Then put in
boiling salted water and cook for about 20 minutes.
Heat a
little butter in a pan, add the breadcrumbs and sugar, toss the dumplings in it
and you can serve it!
7) ZUPFBROT MIT KÄSE (BREAD WITH CHEESE)
Plucked
bread with cheese is an ideal recipe if you have to move quickly and you don't
have much in the fridge! It’s really great!
First, preheat the oven to 200 ° C and spread the baking paper on the baking sheet.
Cut into
the loaf of bread several centimeters deep. Then cut the cheese slices into
small cubes.
Peel and
finely chop the garlic and place everything in a bowl. Wash and dry the chives
and spring onions and cut them into fine rings. Add both to the garlic. Now mix
the ingredients with pepper and olive oil thoroughly.
Fill the
pieces of cheese into the cracks of the loaf. Now distribute the garlic and
herb marinade evenly over the bread. Bake it in the oven for about 20 minutes
until golden brown and serve it hot.
8) ZUNGENRAGOUT VOM SCHWEIN ( PIG TONGUE RAGOUT)
A mostly
forgotten recipe from Austrian cuisine is the savory pork tongue ragout.
To begin,
put the tongues with the bay leaves, onion, peppercorns, and salt in a saucepan
with water, bring to a boil and cook for about 2 hours.
Pour some
more water during the cooking time and repeatedly skim off the foam. At the end
of the cooking time, add the cleaned, finely chopped soup vegetables.
The tongue
is cooked when the tip is easy to pierce. Cold quench the finished tongue and
peel off the skin. Then let it cool down.
Pour the
soup through a sieve and save it for baking. Now heat the butter in a large
saucepan and add the flour. Brown the butter and flour, whilst stirring
constantly. Pour soup over the stew until the sauce gets thick. Then season
with the remaining spices and stir them into the wine.
Cut the
cooled tongue into slices. Add the vegetables to the sauce. Bring the finished
ragout to the boil again, stirring from time to time, and season well before
serving.
9) ZUCCHINISCHNITZEL (ZUCCHINISNITZEL)
Everyone
who loves schnitzel, but is vegetarian might like this recipe.
So first,
wash the zucchini and cut in half lengthways and season a little with salt and
pepper.
For the
breading, first mix the eggs, salt, and pepper.
Dip the
zucchini in the flour, then bread it in the egg mixture and breadcrumbs.
Heat the
oil in a pan and bake until golden brown on both sides. And there you have your
vegetarian schnitzel!
10) ZUCCHINILETSCHO MIT SALZKARTOFFEL (ZUCCHINI LETSCHO WITH SALTED POTATO)
Zucchini
letscho with boiled potatoes is a great Austrian food! Let’s see how to cook
it!
Wash the
zucchini, cut in half, remove any seeds (scrape out with a spoon), cut the
zucchini into about ½ cm thick slices, and then cut them into small pieces.
Peel and roughly chop the onion and garlic.
Wash the
tomatoes, remove the stems, cut the larger tomatoes into bite-sized pieces, cut
the smaller ones in half. Wash the peppers, remove the stem and core and cut
into diamonds.
Melt the
butter in a large saucepan and let the onion and garlic glaze in it (do not
brown), add the tomato paste, roast a little, dust with flour, and deglaze with
Noily Prat.
Add the
tomatoes and paprika, pour in the chicken stock and cover, and simmer over a low
flame for about 15 minutes, stirring again and again. Halfway through the
cooking time, add the zucchini pieces and, if necessary, add some chicken
stock. Peel the potatoes and cut lengthways into eight. Bring the water to a
boil, add plenty of salt, add caraway seeds and cook the potatoes until soft
(this takes about 10 minutes, depending on the size of the potato pieces).
Wash the
thyme, spin dry and pluck the leaves from the stems. Season the finished
zucchini letscho with salt and pepper fresh from the mill and a dash of paprika
vinegar and garnish with the boiled potatoes and thyme.
11) ZUCCHINI - MANGOLD - GEMÜSE MIT EIERSCHWAMMERL (ZUCCHINI - MANGOLD - VEGETABLES WITH EGG & MASHROOMS))
The
zucchini - chard - vegetables with chanterelles go well with steaks or chicken
fillet. But you could also serve it as the main course.
Peel the
onion and garlic and chop very finely. Wash the zucchini well and cut it into fine
slices with a cucumber slicer. Clean and wash the chard and cut it into strips.
Clean the
chanterelles, cut larger ones into bite-sized pieces. Heat the butter in a pan,
sweat the onion and garlic until translucent, then add the chanterelles and
roast briefly.
Now add the
zucchini, sauté, then deglaze with the chicken soup and white wine. Simmer
gently for about 8 minutes, uncovered, until the zucchini is almost cooked and
the liquid has almost evaporated. Now stir in the chard and cook for a few
minutes. Season with salt and serve warm.
12) ZANDERFILETS MIT PETERSILIENKARTOFFEL (PIKE FILLETS WITH PARSLEY POTATO)
The
pikeperch fillets with parsley potatoes are very delicious and easy to cook!
You don’t even need to be very experienced in cooking to cook this dish.
Wash the
potato and boil it in salted water. Wash and finely chop the parsley. Wash the
lemon, cut in half, squeeze half, and cut the other half into wedges.
Wash the
pikeperch fillets, pat dry with kitchen paper, drizzle with salt, pepper, and
lemon juice, and turn in flour.
Peel the
boiled potatoes, season with salt, sprinkle with parsley and keep warm.
Now heat
the oil in a coated pan and fry the pikeperch fillets on the skin side for 2
minutes and then fry them on the other side. Serve with parsley potatoes and
lemon.
13) WURZELSPECK-FLECKERL (ROOT BACON (FLECKERL=German, can’t be translated to English))
So, the
translation of the actual name of the dish is very poor, but again, the meal
has nothing to do with roots. It is just called like that in Austria. But it’s
very easy to cook and perfect for a cold winter’s day.
Cook the
Fleckerl according to the instructions on the package, strain. Peel and chop
the onion. Cut the bacon into small cubes.
Heat the
lard in a deep pan, sweat the onion in it, add the bacon and let it roast well.
Add Fleckerl to the bacon, season with pepper, and mix well.
14) WURSTKNÖDEL (SAUSAGE DUMPLINGS)
These
wonderful sausage dumplings are a hearty lunch. A recipe from the Austrian home
cooking - the kitchen.
For the
sausage dumplings, first cut the sausage very small. Cut the peeled onion and
the bacon into small pieces and brown in butter. Mix the bread cubes with milk,
onion, and sausage.
Fold in the
eggs and flour, add salt, pepper, and chopped parsley. Mix everything in and
let it steep for 10 minutes.
Shape
dumplings with wet hands. Squeeze it together and let it steep in a saucepan
with boiling salted water for about 20 minutes.
15) WÜRZIGER KRAUTSTRUDEL (SPICY HERB STRUDEL)
There are
many herb strudel recipes. But many believe that one from Carinthia is the
best. But we’re just going to cook the standard one.
Quarter the
cabbage, remove the stalk, and slice finely.
Then cut
the bacon, peel, and chop the onion. Heat the oil in a saucepan, sweat the
onion in it until translucent and add the bacon. Roast briefly.
This is
followed by the finely grated cabbage, sauté for a few minutes. Let cool down
and mix with the spices and sour cream.
Place the
filling on a spread-out strudel pastry, wrap it up well, place it on a baking
tray lined with baking paper and bake for 50 minutes at 180 degrees, top, and
bottom heat.
16) WÜRSTEL-LINSENTOPF MIT WURZELGEMÜSE (SAUSAGE LENTIL POT WITH ROOT VEGETABLES)
The sausage
lentil top with root vegetables is a hearty, delicious main course. This recipe
works really easily and well.
Cut the
sausages crosswise into 1 cm thick slices. Peel the carrots, celery, and yellow
beets and cut approx. 1/2 cm cubes. Peel the onion and cut it into 1/2 cm thick
slices.
Sweat the
vegetables, onions, and lentils in corn oil and add approx. 300 ml of cold
water.
Stir in the
bag for the woodchipper pot, bring to a boil and simmer over low heat,
half-covered, for approx. 15 minutes.
Then stir
in the sausage slices and let the stew simmer for about 15 minutes. Stir
frequently.
17) WINTERLICHER EINTOPF MIT SPITZKRAUT (WINTER STEW WITH SPITZKRAUT)
The
delicious winter stew with Spitzkraut is a hearty and warming meal.
For the
winter stew with pointed cabbage, first, peel the onions and potatoes and cut
them into pieces. Remove the outer leaves of the cabbage, wash, and split,
remove the stalk and cut into strips.
Heat the
oil in a saucepan, fry the onions and minced meat, add potatoes, cabbage and
spices and pour in the soup. Bring everything to the boil and cover. Season to
taste with salt and pepper.
18) WINTER-GEMÜSE-STRUDEL (WINTER VEGETABLE STRUDEL)
A
vegetarian but hearty recipe is the winter vegetable strudel. Fits very well
for lunch, but also as a side dish.
First peel
or clean the soup vegetables, cabbage sprouts, onion, and garlic and roughly
tear.
Now mix the
vegetables with the cream cheese, yogurt, cheese, salt, and pepper and season to
taste.
Roll out
the puff pastry, distribute the filling in the middle, and beat the dough over
the filling. Place the seams down on baking paper and brush with the beaten
egg.
Preheat the
oven to 200 ° top/bottom heat and bake the strudel in it for 20 minutes.
Then take
the strudel out of the tube, sprinkle cheese on the strudel, put it back in the
tube, and bake for another 10 minutes.
19) WILDSCHWEINBRATEN (ROAST WILD BOAR)
For this
recipe, the spices are very important to better the taste.
First, peel
and chop the garlic. Then grind the game spices in a mortar, mix with paprika
powder, olive oil, garlic, salt, and pepper. Rub the meat all around and leave
to marinate for 2 hours.
Clean the
soup greens and peel the onion, chop both roughly. Place the bone in a frying
pan, place the meat on it, place the root vegetables all around, and pour in a
quarter of the soup. Then place the butter flakes on the meat.
Preheat the
oven to 180 ° top/bottom heat and fry the roast for 90 minutes, adding the soup
again and again.
Then take
the meat out of the pan, pour the juice through a sieve and let it boil down a
little, stir in the jam, and bind with the flour. Cut the meat open and pour
the juice over it.
20) WILDSCHWEINBRATEN IM BLÄTTERTEIG (ROAST WILD BOAR IN PUFF PASTRY)
This roast
wild boar in puff pastry is unique for fans of wild animals (deer, boar…).
Enjoyment is pre-programmed with this recipe.
Remove
tendons and skin from the meat. Cut lengthways into three pieces with the meat
fiber. Salt, pepper, rub with juniper berries, and garlic.
Fry on all
sides, remove from the pan, and set aside, wrapped in foil.
Lightly
roast the bacon and onion in the remaining roast. Add the mushrooms and parsley
and roast until the liquid has evaporated. Salt, pepper, add cream and reduce
to a thick sauce. When cold, bind with the yolks.
Roll out
the defrosted puff pastry, 4 mm thick, in a rectangular shape. Cut into 3
pieces, the size must cover the individual pieces of meat. Cut out shapes from
the rest of the dough.
First,
distribute the mushroom mixture on the puff pastry, then place the pieces of
meat on top, cover with the dough, and place with the seam side down on a
baking sheet lined with baking paper. Cover with the cut-out pastry forms,
brush with yolk and bake at 220 degrees for approx. 25 minutes. Let it relax
for a moment and then cut one piece at a time for two people and serve.
All images are from https://www.gutekueche.at/
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