Tag Archives: Austrian Cuisine

Vegetarian Delights … four veggie alternatives

In last weeks food post about the Austrian Cuisine I talked about the “Big Four” and none of them offered an alternative for Vegetarians or people who want to reduce their meat consumption. Today I want to offer you with some great alternatives, which are not sweet. Austria is famous for its Sweet dishes and I will come to them later on …

Here are my four nominations for Vegetarians:

Krautfleckerl:

This is a traditional dish from Vienna, which came to Vienna through Bohemia. It is some sort of Austrian Pasta (the Fleckerl) with white cabbage. Krautfleckerl are not really a posh meal, but I like them and they are great after a day of hiking or walking through a city. Be aware that you might sometime get a version with minced meat and Cheese, so ask if you want to avoid meat at all cost.

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Austrian Cuisine: The Big Four

After last weeks introduction into Austrian Soups I want to dedicate this weeks Cuisine article to  what I call the Big Four: Wiener Schnitzel, Tafelspitz, Schweinsbraten and Gulasch. You can find this four main courses on almost every menu of an Austrian Restaurant and they are delicious. Sad news for Vegetarians – all of them are based on some kind of meat.

Wiener Schnitzel – the Austrian Classic:

Wiener Schnitzel

This dish is made out of veal, thinned and then coated in bread crumbs and fried – Traditionally you have potato salad with it. If prepared well it should have an almost golden colour when served and you will love it. As veal is rather expensive, you will also find Wiener Schnitzel vom Schwein on many menus. This is more or less the same thing, but made out of pork. A lot of restaurants who over this variant serve it with Pommes Frites, as this is how people love to have their Schnitzel nowadays. I strongly recommend everyone to try this, when visiting Austria! Continue reading

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Austrian Cuisine – Classical Soups

One of the greatest things in Austria, in my oppinion is food. Due to Austrias history a lot of dishes from countries all over Central Europe have been incorporated and adapted a lot of regional dishes from Italy, Bohemia, Hungary and other countries into the Austrian Cuisine.

I want to start a new “series” in this blog where I will introduce you to a lot of Austrian Food. I will start today with some soups, that you will find in almost every Austrian restaurant.

English: Tiroler Speckknödelsuppe is soup with...

Image via Wikipedia

  • Frittaten-Suppe: this is a beef soup, which has stripes of pancakes in it.
  • Tiroler-Knödel-Suppe: this is a beef soup with dumplings made out of bread and bacon (Speck) in it. The tyroleans therefore call it Speck-Knödel-Suppe, but the more reknown name is Tiroler Knödel Suppe.
  • Leber-Knödel-Suppe: this is a beef soup with dumplings with Liver in it. You might also get it as Leber-Spätzle-Suppe, with way smaller dumplings in it. For some reason I love the Knödel but cannot stand the Spätzle, but I guess thats just me.
  • Griessnockerl-Suppe: another beef soup – this time with small dumplings made of Semolina. An absolut classic, which I stronly recommend.
  • Wiener Festtagssuppe: another beef soup, which can be taken as a main course, too. It has noodles, some pieces of beef and some vegetables in it. Continue reading

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