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:


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!



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!



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!



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.



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!



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!



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.



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.



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!



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.



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.



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.



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.



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.



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.



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.



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.



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.



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/

Read also:

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Gingerbread Cookies Recipe

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