Upper Austria - regional specialties
Upper Austrian cuisine is very traditional and down-to-earth and you can find numerous dumpling dishes, various types of sausage and meat and the famous Linz cake. In this article you will find typical recipes from Upper Austrian cuisine for easy cooking and some general information about the delicacies in this region.
Traditional and down-to-earth is how you can describe Upper Austrian cuisine.
General information about the cuisine of Upper Austria
The cuisine of this federal state is very down-to-earth and traditional - you can also find light and refined dishes such as Eferdinger asparagus as well as dishes based on freshwater fish and crayfish (from the Salzkammergut), quail, guinea fowl and pheasants, fine vinegar variants and typical oils, various cakes, chocolates, brandies and cheese variations.
Some specialties from Upper Austria are:
- various dumpling variations (meat dumplings)
- Herb dishes
- vinegar sausage
- Mason trout
- Bohemian pastries (such as Linzer Torte)
- Goulash or goulash
- Pepper variations.
Especially the different dumpling dishes should be emphasized, because they are based on an old Upper Austrian saying and this is "If you don't eat dumplings, you are hungry all day long".
Influences on Upper Austrian cuisine
Upper Austrian cuisine was influenced by Bavaria and Bohemia - so you can find numerous hearty dishes. There is also a large agricultural diversity in Upper Austria - this produces fresh and enjoyable products for the production of these dishes.
Some recipes for typical Upper Austrian cuisine:
Upper Austrian potato mushroom soup
For this dish you need 1/2 kg of potatoes, dried mushrooms, a tablespoon of butter, a small onion, 3/4 liters of clear vegetable soup, marjoram, whole cumin, salt, fresh pepper, vinegar, sour cream and chopped parsley.
The potato and the onion are cut into cubes and steamed in butter. Then pour these ingredients onto the vegetable soup and add the dried mushrooms. After this process, the spices are added and then everything is left to cook gently. This dish is refined with a dash of vinegar, sour cream and parsley. A strong and hearty piece of farmhouse bread is recommended as a side dish.
The potato roast
For this traditional dish you need 1 kg of roast beef, salt, caraway seeds, three cloves of garlic, a little fat for frying and eight potatoes.
The meat is rubbed with salt, caraway and garlic (mash beforehand) and briefly fried in the pan. Then you put the meat in a frying pan and pour water over it. The oven should be preheated beforehand and then you put the meat in and let it roast for an hour (always pour water over it). The potatoes are peeled and placed in the frying pan about 30 minutes before the end of the cooking time. A radish or bean salad is particularly recommended as a side dish.
The sliced must (for three people)
This dish consists of 1/2 kg of pork, 5 dag of butter, one onion, garlic, 1/8 liter of beef soup, 1/4 liter of apple cider, salt, pepper, 1/2 teaspoon of thyme, one teaspoon of marjoram, 1/4 liter of sour cream and flour.
The meat should be cut into strips (roast well in hot fat all around) and after roasting, the meat is kept warm in a preheated saucepan. Then the onion (cut into cubes) is steamed glassy in the remaining frying fat (with the crushed garlic).
The garlic and onion are removed with the soup and the must and after this process this mixture is poured over the meat. The meat is steamed for about 30 minutes over moderate heat and the resulting sauce is refined with sour cream and flour. The whole thing is then seasoned and served with rice and potatoes.
- Must sliced
The Linz cake
300 g plain flour, 300 g butter, 300 g hazelnuts, 250 g icing sugar, 1/2 pkg of baking powder, a little cinnamon and cocoa, grated lemon peel, two eggs, rum, a piece of wafer paper and 100 g raspberry jam are used for this cake.
The flour is crumbled off with the butter and arranged in a ring on a work surface. Then grated hazelnuts, icing sugar, baking powder, cinnamon, cocoa and grated lemon peel are placed on this wreath. Then the eggs and rum are added to the wreath and all the ingredients are kneaded into a smooth dough (this should rest in the fridge for an hour).
The cake pan should be greased and floured, and then 2/3 of the batter is placed in the cake pan. After this process, place the wafer paper on top and coat everything with currant jam. The remaining dough should be rolled out into a plate (the size of a cake tin) and rolled out in 16 to 20 strips of equal width. Then place these strips in a grid over the jam and bake them at approx. 180 to 190 degrees (hot air 160; 170 degrees) for approx. 50-60 minutes. The cake can be served with a punch.
- Linzer cake
- Grandma's Linzer Cake
- Linzer cake
Other special recipes are:
Mühlviertel potato pest
You need potatoes, salt, some pepper, eggs, semolina, marjoram and bacon. This dish is eaten with sauerkraut or salad.
Consists of wholemeal flour, smooth flour, milk, must, eggs, butter, salt, apple sauce, vanilla sugar, hazelnuts, prunes, cinnamon and lemon juice. Especially with regard to this dish, you should use a high-quality must.
- Mostpalatschinken recipe
The Gmundner cake
This specialty requires flour, butter, icing sugar, eggs (yolk), lemon peel, salt, cranberry jam, vanilla sugar, lemon peel, rum, biscuit crumbs or bread crumbs, hazelnuts, baking powder and chocolate icing. The cake can be combined with fresh fruit.
- Gmundner chocolate cake.
The Mühlviertel pot noodle
For this dessert you use flour, yeast, sugar, milk, curd cheese, lard, sour cream, eggs, egg yolk, salt and shortening. The pot noodles can also be consumed with compote.
More recipes from Upper Austria
- Gmund church day soup
- Upper Austrian potato kas
- Mostviertel roast
- Ischler biscuits with chocolate filling
- Baked bacon dumplings
- further recipes of Upper Austrian cuisine
Upper Austrian cuisine is characterized by down-to-earth, high-quality delicacies and is convincing. A visit to Upper Austria is definitely worth it if you want to enjoy excellent desserts, as well as various dumpling dishes and traditional home cooking.