The austrian

Austrian cuisine has another even more common name - Viennese cuisine. And this is the first oddity associated with Austrian cuisine. Usually the cuisines of the peoples of the world are called by the name of the state, and here - by the name of the city, albeit the capital. The thing is that the main culinary traditions of the Austrians were formed at the Vienna imperial court, all other varieties of Austrian recipes are considered local innovations.

The second unusual fact is that, as a rule, the ruling persons are trendsetters, including in culinary preferences, all culinary masterpieces are usually created as part of the solemn receptions of royals and then gradually become widespread, and then quite rarely.

Things are very different with Austrian cuisine. The fact is that many recipes for Austrian cuisine were born into a peasant environment. And only then they were improved, and so much that they were able to satisfy even the most refined tastes. Perhaps this is one of the reasons that among the dishes of Austrian cuisine there are no very expensive ones. Surprisingly, the same dishes were successfully served during the festive banquet and ordinary dinner, to the emperor's table and in the commoner's family.

And until now, these dishes are loved by Austrians, they form the basis of Vienna cuisine. For example, this is Vienna oguz, fried beef tenderloin or beef roast with onions. By these names alone, you can understand the main motto of Austrian recipes: "Everything ingenious is simple! . "

It is difficult to imagine Austrian cuisine without the world-famous Vienna sausages, which welcome the guest of Austria already at the train stations and are the hallmark of every city. What can we say about the unprecedented popularity of the famous Vienna schnitzel. It is usually made from calf meat, but there are also recipes for pork schnitzel.

Austrians are hunting to all sorts of witty culinary ideas. For example, almost every fresh dish adds anchovies or crushed sprats. Such original ideas may include risibel sauce, which is prepared very quickly and includes fresh currants and crushed breadcrumbs. This sauce is usually served to cold game dishes.

But perhaps the most famous and popular are Austrian desserts. The abundance of all kinds of buns, horns, knedliks, rolls and other sweet goodies in Austrian cuisine is truly striking. In general, the Austrians have a special reverent attitude towards desserts.

The Austrian desserts are always original and divinely delicious. Mentions of Austrian desserts immediately give rise to associations with a cozy little cafe in the heart of Vienna, where you can forget about everything in the world and enjoy an incomparable drink - Viennese coffee, so fragrant, sweet, with a cloud of whipped cream on top. And if you ask for coffee the famous Austrian cake "Sacher, " then you can fully admit that life was a success.

A separate line in the menu of each Austrian restaurant is the apple strudel - this unique masterpiece with a crisp and ruddy crust, which simply cannot leave indifferent.

This is what Austrian cuisine appears before us - a cuisine devoid of any prejudice and striking with its centuries-old culinary traditions, which do not lose their relevance to this day.