When we talk about the cuisine of Austria, then, of course, we mean Viennese dishes. Everything that does not belong to the Viennese cuisine is just a specific local feature. If we compare the Habsburg monarchy with other states, where the ruling court dictated the style of life in the given time interval and created new laws, the cuisine of Vienna( Austria) proceeded along the path of development in the opposite direction.
Austrian cuisine: the sophistication of simplicity
Many nationalities living in Austria sent the best local employees, craftsmen and merchants to the metropolis on the Danube River. There also were sent talented chefs and the most successful recipes. A large number of dishes was invented by peasants. Centuries have passed - and the recipes of the common people have become so perfect that they have perpetually taken root in the imperial kitchen.
The most famous Austrian dishes are, as usual, inexpensive. Such unpretentious culinary masterpieces as a Viennese rump, fried beef tenderloin or beef roast with onion addition could be present both on the table of the worker and at a feast in the palace of the monarchs. In fact, it was an affordable kitchen, and there is the fact that not simple peasant women tried to cook dishes similar to aristocratic, but on the contrary - noble people preferred the national cuisine.
The best dishes of Austrian cuisine
Austrian cuisine is also known for its wonderful recipes for soups, namely - broths, salted biscuit. Differences were available only in the methods of preparation, as well as in additives for taste. Sometimes the liver dumplings were added to the broth. Liver( lung and liver in a stuffed form) was not only one of the components of soups, but also used during the preparation of snacks and the second. The most expensive restaurants necessarily included in their menu such a delicious dish as cauliflower, cooked in a yeast dough with the use of wine. Viennese goulash from potatoes and now attracts the attention of gourmets a variety of fragrant herbs and garlic flavor. But in fact once they were fed only by the poorest inhabitants of the Habsburg monarchy.
Most likely, the recipes of Viennese cuisine have gained worldwide fame due to the unique Viennese charm, but the fact that Austrian national dishes have become permanent and beloved have contributed, so to speak, their folk character with a lot of seasonings used and something else inexplicable that turns an ordinary cook into a master craftsmanhis own business.
The Austrian cuisine is also famous for its flour products made from sweet dough. It is necessary to truly master the confectionery art in order to create a delicacy from an ordinary test, one kind of which already causes a desire to eat it as soon as possible. So, the imperial omelet, Salzburg pudding, pancakes, strudel with apples will satisfy the taste of the most picky gourmet. Austria offers a huge number of burgers, dumplings, rolls, horns and cones. It's just impossible to pass by and not try all these goodies.
Hosts living in Austria, and today prefer a home cooking restaurant, often spoiling culinary masterpieces of their household. From time to time, they are preparing a more expensive dish, the unpretentious name of which would never guess that it is perhaps the most appetizing dish in Austria. To such, for example, refers to the "Vienna rump".
And despite the fact that Austria today is the country of the "economic miracle", its inhabitants remain all the same simple and direct. The wreaths calmly drink ordinary water along with coffee and prefer expensive alcoholic beverages to a young unfermented home-made wine, sometimes half diluted with mineral water.