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Austrian Dishes
In terms of food, Austria has a lot more to offer than just the world-famous Wiener Schnitzel. For example, Parmesanschoerberlsuppe, despite its difficult name, is another common and tasty dish consisting of a broth with small diamond-shaped parmesan-flavoured dumplings. You can also taste Salzburger Nockerln (dumplings), Tafelspitz (meat and vegetable stew) or Liptauer cheese (made from cow and sheep's milk), but don't forget about a sweet treat after the meal. It goes without saying that Austrian desserts rank among the best in all of Europe, which is why the famous Sachertorte, Linzertorte and Brataepfel (baked apples) also enjoy great popularity outside Austria.
Probably the most famous of all dishes developed in Austria, Wiener schnitzel was eaten in Vienna as early as in the 15th Century. This exquisite speciality is traditionally made from thinly sliced and tenderised veal, which is then dipped into...
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One of the most popular starter dishes in Austria are small ravioli-like pasta envelopes filled with spinach, pumpkin seeds and goat's cheese. They began as a rich and filling meals for farmers inhabiting the southernmost part of the Austrian Tyrol....
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When you see the name of this typical soup from the area of Vienna, it becomes clear why foreigners visiting Austrian restaurants find ordering of this dish a bit of a problem. The specialty itself is well-worth all the trouble. This delicious soup...
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A popular Austrian speciality, Liptauer cheese is believed to have originated in Slovakia during the times of the Austro-Hungarian Empire. It’s a dish made from spiced white cheese produced from a mixture of cow’s and sheep’s milk. Seasoned with...
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Groestl is considered to be one of the most representative dishes of the hearty cuisine from the region of Tyrol. It emerged as a practical and tasty way of using meat and vegetable leftovers. Usually, pan-fried potatoes were combined with...
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This traditional Austrian stewed is based on beef and root vegetables. The piece of meat for this delicious stew is selected very carefully from the upper part of the hind leg of a young ox. Austrian butchers call this part
tafelspitz, which...
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Germknoedel is the Austrian take on sweet dumpling. It's a steamed ball of yeast dough filled with
powidl, a kind of plum jam, and topped with vanilla sauce, poppy seed, melted butter or sugar. Though it might seem that this...
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Salzburg dumplings are actually a kind of free-form sweet omelette or souffle. They're most typically arranged in three scrumptious golden domes of crust. Restaurant guests who order
Salzburger Nockerln are sometimes shocked by the size of...
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