Vienna - regional specialties
Viennese cuisine is known and popular worldwide because it offers numerous exceptional specialties. The various coffee specialties, the famous Sacher cake, the apple strudel or the world-famous Wiener Schitzel in particular attract numerous tourists every year.
Viennese cuisine is one of the most famous culinary cuisines in the world - here St. Stephen's Cathedral.
General information about the kitchen of Vienna
This special Viennese cuisine is known and loved far beyond the borders of Austria. In particular, the traditional Hotel Sacher (Sachertorte) and the various coffee specialties (distinctive coffee culture ) as well as the Wiender Schnitzel attract numerous tourists every year.
In general, Viennese cuisine is one of the most famous culinary cuisines in the world and was influenced by numerous different nationalities. As a result, Vienna's kitchen is very varied, harmonious and extraordinary.
Some traditional Viennese dishes are:
- Viennese apple strudel
- Beef soups (fillets of liver pork, fried peas, fries, lung strudel, liver dumplings, semolina dumplings)
- Classic boiled beef
- Butter schnitzel
- Roast beef with onions
- Ham Sausage
- Egg dumplings
- Viennese roast pork
- Yeast dumplings with powidl
- Curd cheese strudel
- Milli cream strudel
- Bosner (hot dog-like snack)
- apricot dumplings
- Smoked meat
- and various coffee specialties (Wiener Melange, Maria Theresianer).
Info: The Wiener Schnitzel, the Sachertorte, the Tafelspitz, the apple strudel and the Kaiserschmarren are among the absolute and best known classics.
Influences on the kitchen in Vienna
The cuisine of this federal state is based on numerous influences and countries:
Therefore, you can find various dishes in the Viennese cuisine that strongly remind of these countries or can be traced back to them.
Some recipes for typical Viennese cuisine
The alt = "" Viennese potato soup
For this dish you need 50 g bacon, 50 g onion, 20 g butter, 20 g flour, a liter of broth, 100 g roots (carrots, yellow beets), 20 g mushrooms, 100 g potatoes, salt, pepper and marjoram.
- The bacon and onions should be cut into cubes (fine), the butter is lightly roasted (dust with flour) and then these ingredients are poured on with the stock.
- The roots should be cut into cubes (add mushrooms) and then refined with salt, pepper and marjoram (boil for 10 minutes). Then cut the potatoes into small pieces and add them to the soup (cook softly and season to taste).
A hearty slice of farmhouse bread goes well with this dish.
The Viennese rice meat
This dish consists of 400 g veal, 50 g lean bacon, 200 g onions, 50 g lard, 1 teaspoon of paprika, 2 tablespoons of tomato paste, a little salt, ½ liter of water and 200 g of rice.
- The bacon and onions should be cut into cubes (roast in hot lard). Then the meat is added (cut into cubes) and seasoned - let the whole stew a bit.
- Then the whole thing is poured with water, rice and tomato paste are added and everything is steamed for about 45 minutes (low heat, closed saucepan).
This dish can be served with a green salad and with extra tomato paste.
The Wiener Schnitzel
This typical and traditional dish requires veal and lard for deep-frying. The breading should also consist of flour, breadcrumbs, salt and eggs.
- The meat should be lightly tapped with a meat tenderizer (cut a little at the edge). Then the meat is lightly salted and breaded.
- Then you should immediately put the schnitzel in the hot fat and bake until golden brown (there should be so much fat in the pan that the schnitzel can swim and not lie on the floor).
The schnitzel can be enjoyed with salad (potato salad), French fries or fried potatoes.
The Viennese ham strudel
This strudel consists of 30 dag puff pastry, 35 dag cooked ham, 20 dag sausage meat (fine), 2 rolls, 2 eggs, 1/8 liter cream, 2 to 3 tablespoons breadcrumbs, 1 tablespoon chopped parsley, 4 dag grated cheese, salt, Nutmeg and from 1 egg yolk (for brushing).
- The ham and the sausage meat should be cut into small pieces - the puff pastry should be formed into a rectangle and the rolls (previously soaked in water) and the remaining ingredients should be mixed well (season with salt and nutmeg).
- After this process, spread the mixture on the puff pastry (roll it off carefully) and coat it with egg yolk.
- Then leave the strudel in the oven for approx. 30 to 40 minutes (medium heat). This dish can be served with a green salad.
Other special recipes are:
The Viennese potato soup
This soup is made up of soup (or salt water), potatoes, zeller, carrots, onions, dried mushrooms, bacon (bacon), flour, parsley, lemon peel, garlic, marjoram, pepper, caraway, salt and sour cream. The potato soup is traditionally served with various types of pastries - as a recipe.
The Wiener Tafelspitz
For this you need soup bones, salt, boiled beef, parsley roots, carrots, celery tubers, leeks, garlic, onions, black peppercorns, chives and nutmeg. The boiled fillet can be enjoyed with apple horseradish, breadcrumbs, dill cream biscuits, a chive sauce or a potato pancake - as a recipe.
For this dessert, eggs, flour, milk, salt, baking powder, sugar, rosinia, butter, roasted almond flakes and icing sugar are used. This dish is very traditional in Vienna and also very well known - as a recipe.
The Sacher cake
When visiting Vienna you should definitely enjoy a Sachertorte - the original recipe is a secret. But there are a few recipes for the cake - you need butter, dark chocolate (special cooking chocolate for the glaze), icing sugar, eggs, fine crystal sugar, flour, apricot jam and coconut oil - you can refine the cake with a punch - to the recipe.
Vienna is definitely worth a trip, because the capital of Austria offers not only a treat for the eyes, but also for the palate and the senses. In addition to the various coffee specialties, you can find both hearty and sweet dishes that invite you to enjoy.