Аўстрыя

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Аўстрыйская кухня consists of many different local or regional cuisines. In addition to Венская кухня, which is predominantly based on the cooking traditions of the Імперыя Габсбургаў, there are independent regional traditions in all the states of Austria.

The Austrian cuisine shares similarities with its neighboring countries in Цэнтральная Еўропа, but particularly with the cuisines of Венгрыя, Баварыя, Багемія і Паўночная Італія. Dishes and preparation methods have often been adopted, integrated, adapted or mixed.

The Austrian cuisine is internationally known above all for its выпечка такія як Кайзершмаррн, яблычны штрудель, А таксама для Tafelspitz і Венскі шніцаль.

Час прыёму ежы

Breakfast is of the “continental” type, usually consisting of булачкі with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening.

A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a Jause; a more substantial version akin to a British “ploughman’s lunch” is called a Brettljause after the wooden board on which it is traditionally served.

Popular dishes of Vienna

Асноўны артыкул: Венская кухня

• Rindsuppe (beef soup), a clear soup with golden colour
• Tafelspitz,^[1] beef boiled in адвар (soup), often served with apple and horseradish and chives sauce
• Гулашч (гуляш),^{[2]: 21} a hotpot similar to Hungarian pörkölt. Austrian goulash is often eaten with rolls, bread or dumplings (semmelknödel)
• БойшэльДа рагу containing lungs and heart
• Ліптаўэр,^{[2]: 135} a spicy cheese spread, eaten on a slice of bread
• Selchfleisch, meat that is smoked, then cooked, served with Квашаная капуста and dumplings
• Powidl, a thick sweet jam made from plums
• яблычны штрудель, apple strudel
• Topfenstrudel, cream cheese strudel
• Millirahmstrudel, milk-cream strudel
• Palatschinken, pancakes similar to French бліны, filled with jam and sprinkled with sugar or other toppings. They are also served in savoury versions, such as with spinach and cheese.
• Кайзершмаррн, soft, fluffy pancake ripped into bites and slightly roasted in a pan, served with кампот, applesauce or stewed plums.
• Гермкнёдэль, a fluffy yeast dough dumpling filled with plum jam (Powidl), garnished with melted butter and a mix of Насенне маку and powdered sugar, sometimes served with vanilla cream
• Марыленкнёдэль, a dumpling stuffed with an apricot and covered with streusel and powdered sugar. The dough is made of potatoes or Topfen.
• Ахоўнае шкло (juicy stew), also known as Austrian or Viennese goulash, is an Austrian twist on the traditional Hungarian dish. The characteristics of the Saftgulash is that it is prepared exclusively with lean beef and a large quantity of onions, at least two-thirds of the quantity of meat used. No other vegetables are added and it must be slow-cooked for at least three hours. The end result is a thick dark brown sauce with very tender pieces of beef.
• Wurstsemmel (ham rolls), basically sliced bread rolls containing a slice of ham, or sausage (Leberkäse), or also ham and cheese
• Krautfleisch or Szegediner Krautfleisch is a ragout prepared from pork and Sauerkraut.
• Krautspatzle, a dish consisting mainly of small noodles (спаецле) and cabbage.

мяса

The most popular meats in Austria are ялавічына, свініна, курыца, індычка і гусь. The prominent Wiener Schnitzel is traditionally made of цяляціна. Pork in particular is used extensively, with many dishes using offal and parts such as the snout and trotters.

Austrian butchers use a number of special cuts of meat, including Tafelspitz (beef), and Лятучая мыш (pork). Fledermaus (German for “кажан“) is a cut of pork from the ham bone that resembles the winged animal. It is described as “very juicy, somewhat fatty, and crossed by tendons”; the latter fact makes it suitable for steaming, braising or frying after tenderization in a marinade.^[3]

Austrian cuisine has many different sausages, like сасіска, Кяскраінер, Debreziner(originating from Дебрецен in Hungary), or Burenwurst, Блюнцн made out of pig-blood and Grüne Würstl—green sausages. Green means raw in this context—the sausages are air dried and are consumed boiled. бекон in Austria is called Плямка, bacon can be smoked, raw, salted, spiced, etc. Bacon is used in many traditional recipes as a salty spice. рулет is a loaf of corned beef, pork and bacon—it contains neither liver nor cheese despite the name. Vanillerostbraten is a garlicky beef dish.

Гульня

Austria has an old hunting tradition since there are many woods across the country. In the autumn season many restaurants in Austria traditionally offer game on their menu along with seasonal vegetables and fruits like pumpkins from Styria. Usual game are:

• Алень (аленіна): Хірш
• Дзік: Дзік
• Казуля: алень
• Fallow deer: лань
• Brown hare: Hase/Feldhase
• Common pheasant: фазан
• Качка: качка
• Grey partridge: курапатка

The German names of game animals followed by -braten signifies a dish of roast game: Смажаная аленіна is roast venison.

цукеркі

тарты

Austrian cakes and pastries are a well-known feature of its cuisine. Perhaps the most famous is the Сахерторт, a chocolate cake with apricot jam filling, traditionally eaten with whipped cream. Among the cakes with the longest tradition is the Торт Linzer. Other favourites include the caramel-flavoured Dobostorte and the delicately layered Esterhazy Torte, named in honour of Prince Esterházy (both originating from Hungary during the Austro-Hungarian empire), as well as a number of cakes made with fresh fruit and cream. Punschkrapfen is a classical Austrian печыва, a cake filled with cake crumbs, нуга шакалад, абрыкос jam and then soaked with прастору. Tirolerkuchen is a hazelnut and chocolate кававы пірог. Mohr im Hemd, while traditionally something closer to a chocolate заварной крэм, is now generally prepared as a steamed cake.

These cakes are typically complex and difficult to make. They can be eaten at a café or bought by the slice from a bakery. A “Konditorei” is a specialist cake-maker, and the designations “Café-Konditorei” and “Bäckerei-Konditorei” are common indicators that the café or bakery in question specialises in this field.

Дэсерты

Austrian desserts are usually slightly less complicated than the elaborate cakes described above. The most famous of these is the яблычны штрудель (яблычны штрудель), layers of thin pastry surrounding a filling of apple, usually with cinnamon and raisins. Other strudels are also popular, such as those filled with sweetened curd cheese called Topfen, sour cherry (Weichselstrudel), sweet cherry and poppy seed strudel (Монштрудэль).

Яшчэ адзін фаварыт Kaiserschmarr’n, a rich fluffy sweet thick блін made with raisins and other fruits, broken into pieces and served with a fruit compote (traditionally made of plums called Zwetschkenröster (Нямецкая: [ˈt͡svɛt͡ʃkn̩ˌʁœstɐ] ^Ⓘ)) for dipping, while a speciality of Salzburg is the меренга-like “Salzburger Nocken”. The Дацкая выпечка is said to originate from Вена and in Denmark is called вінерброд (Viennese bread). The Danish pastry uses a dough in the classic cuisine referred to as “Viennese Dough”, made of thin layers of butter and flour dough, imported to Denmark by Austrian bakers hired during a strike among the workers in Danish bakeries in 1850.^[4]

Напоі

Кава

Austria is credited in popular legend with introducing кава to Europe after bags of coffee beans were left behind by the retreating Turkish army after the Battle of Vienna in 1683. Although the first coffeehouses had appeared in Europe some years earlier, the Viennese café tradition became an important part of the city’s identity.

Кава is served in a variety of styles, particularly in the Viennese coffee houses. An Austrian Кава мокко or kleiner Schwarzer аналагічна эспрэса, but is extracted more slowly. Other styles are prepared from the Кава мокко:

• großer Schwarzer – a double Кава мокко
• kleiner Brauner or großer Brauner – single or double Кава мокко плюс малако
• Verlängerter – “lengthened” (i.e., diluted) Кава мокко with more water plus milk
• Меланж – half Кава мокко, half heated milk, often topped with foamed milk
• Franziskaner - Меланж увянчаны узбітыя сліўкі and foamed milk
• Капузінер - kleiner Schwarzer plus whipped cream
• Айншпенер - großer Schwarzer topped with whipped cream
• Wiener Eiskaffee – iced Кава мокко with vanilla ice cream, topped with whipped cream

Italian styles such as капучына, эспрэса і Малако are also commonly served.

Traditionally, coffee is served with a glass of still water.

Drinking coffee together is an important social activity in Austrian culture. It is quite common for Austrians to invite friends or neighbours over for coffee and cake. This routine activity can be compared to the British падвячорак tradition. It is also very common to go to a coffeehouse while датаванне.

Гарачы шакалад

венскі гарачы шакалад is very rich, containing heavy cream in addition to chocolate, and sometimes thickened further with egg yolk.

безалкагольныя напоі

Альмдудлер is an Austrian soft drink based on mountain herbs and with a flavour reminiscent of sambucus beverages. It is considered the “national drink of Austria”, and is popularly used as a mixer with white wine or water. While Red Bull is popular all across the West, the energy drink company started in Austria. The headquarters of the Red Bull company are located at Fuschl am See каля Зальцбург.

Skiwasser is a traditional Austrian beverage, made by mixing water, raspberry syrup, and lemon juice. Skiwasser originated in Austrian Тыроль, offered in winter ski huts and lodges. It is usually non-alcoholic, but alcoholic variations have been created.

Піва

Асноўны артыкул: Beer in Austria

Піва is generally sold in the following sizes: 0.2 litre (a Пфіф), 0.33 litre (a Зайдэль, kleines Bier or Glas Bier) and 0.5 litre (a Krügerlor großes Bier or Hoibe). At festivals one litre Мера and two litre Doppelmaß ў Баварскі style are also sometimes dispensed. The most popular types of beer are pale акцыі (вядомы як Мярцэн in Austria), naturally cloudy Zwicklbier, і пшанічнае піва. At holidays like Christmas and Easter моцнае цёмны піва beer is also available.

Austrian beers are typically in the светлае лагер style, with the exceptions noted above. A dark amber “Vienna Style” lager was pioneered in the city during the 19th century but is no longer common there.

Віно

Віно is principally cultivated in the east of Austria. The most important wine-producing areas are in ніжняя Аўстрыя, Бургенланд, Штырыя, and Vienna. The Зялёная Вальтэліна grape provides some of Austria’s most notable white wines; Zweigelt is the most widely planted red wine grape. Southern Burgenland is a region that mainly grows red grapes; the “Seewinkel” area, east of the Neusiedler See in Burgenland’s north, has more mixed wine cultures and is famous for its sweet wines. Wine is even grown within the city limits of Vienna – the only European capital where this is true – and some is even produced under the auspices of the city council.

Young wine (i.e., wine produced from вінаград of the most recent harvest) is called вінная карчма and gives its name to корчмы in Vienna and its surroundings, which serve вінная карчма wine along with food. In Styria, Carinthia and Burgenland, the вінная карчма inns are known as Buschenschanken.

Other alcoholic drinks

In Верхняя Аўстрыя, Бургенланд, Lower Austria, Styria and Карынція, мост, the fresh juice of grapes or apples is produced, while Бура (“storm”), a semi-fermented grape juice is drunk after the grape harvest. мост і Бура are pre-stages of wine.

At the close of a meal, sometimes шнапс (fruit brandy), typically of up to 60% alcohol, is drunk. In Austria schnaps is made from a variety of fruits, for example абрыкосы, rowanberries, гарычкі roots, various травы and even flowers. The produce of small private schnaps спіртзаводы, of which there are around 20,000 in Austria, is known as Selberbrennter or Hausbrand.

Snack food

For food consumed in between meals there are many types of open sandwiches called “belegte Brote”, or different kinds of каўбаса with mustard, ketchup and bread, as well as sliced sausage, рулет rolls or Schnitzelsemmeln (rolls filled with шніцаль).

Traditionally one can get a Wurstsemmel (a roll filled, usually, with Extrawurst, a special kind of thinly sliced sausage, often with a slice of cheese and a pickle or cornichon) at a butcher or at the дэлікатэсы counter in a supermarket.

There are also other common yet informal delicacies that are typical of Austrian food. For example, the Боснія or Bosner (a spiced братвурст У хот дог roll), is an integral part of the menu at Austria’s typical fast-food restaurant, the sausage stand (Würstelstand). Most Austrian sausages contain pork.

Рэгіянальная кухня

ніжняя Аўстрыя

In ніжняя Аўстрыя, local delicacies such as лясніцтва макі, Marchfeld спаржа і Вахау apricots are cultivated. Famous are the “Marillenknödel”: small dumplings filled with apricots and warm butter-fried breadcrumbs on it. Their influence can be felt in the local cuisine, for example in poppy seed noodles “Моннудэльн». Гульня dishes are very common. Lower Austria is striking for the differences within its regional cuisine due to its size and the variety of its landscape.

Бургенланд

Бургенланд‘s cuisine has been influenced by Hungarian cuisine owing to its former position within the Hungarian part of the Austro-Hungarian Empire. Dishes consist mainly of fish, chicken or pork. Potatoes are the most common side dish, for example, crushed potatoes with onions called “Greste Krumpian” (= Geröstete Kartoffeln, which comes from “geröstet”, meaning “roasted”, and the Hungarian term “krumpli” for potatoes). Because of Hungarian influence, Burgenlandish dishes are often spicier than elsewhere in Austria, often indicated with the terms “Zigeuner…” (“Gypsy”) or “Serbisch…” (“Serbian”). полента is a popular side-dish within Burgenland’s Croatian minority. On St Martin’s Day (November 11) a Марцініганы (St Martin’s goose) is often prepared, and карп is a typical Christmas dish.

Штырыя

Штыры taverns where local winemakers serve their new wine, local cold food and homemade cakes are called Бушчанчанк. Яны славяцца сваімі Brettljause, a cold hors d’oeuvre served on a wooden board, typical with Верхакертэс (a распаўсюджванне made from finely chopped raw white bacon), different types of cold meat (Гзельхтэс: салёнае і вэнджанае мяса, Швайнсбратэн: смажаная свініна, вяленыя каўбасы, Плямка: ham) grated horseradish, hard-boiled eggs, meat paste, Ліптаўэр, pumpkin seed spread, vegetables, pickles and cheese with закваска хлеб, Так Käferbohnensalat (runner bean salad) with гарбузовага алею is typical.^[5] Schilcher, a very dry ружовыя, is the regional style of wine found in Western Styria. A typically Styrian delicacy is гарбузовага алею, which lends itself particularly to салаты on account of its nutty flavour. Many kinds of гарбуз dishes are also very popular. Хайдэнстэрц, resembling a dry, almost crumbly version of крупы зробленыя з грэчка flour, is a local dish enjoyed in cold weather. Especially in autumn, game dishes are very common.^[6]

• Штыры Brettljause, a cold hors d’oeuvre
• Käferbohnensalat, Салата з фасолі з лукам і гарбузовым алеем
• Бушчанчанк, Kapun winery, Gamlitz, Southern Styria, Austria
• Вінаграднікі Паўднёвай Штырыі
• Styrian fried chicken salad with potato- and cornsalad
• Шыльхерштурм

Карынція

Карынція‘s many lakes mean that fish is a popular main course. Grain, dairy produce and meat are important ingredients in Carinthian cuisine. Carinthian Каснудзельн (noodle dough pockets filled with кварк і мята) and smaller Шліккрапфен (пераважна з мясной начынкай) — вядомыя мясцовыя дэлікатэсы. Klachlsuppe (суп са свінога рысака) і Рэйндлінг (дражджавое цеста/пірог з начынкай з карыцы, цукру, грэцкіх арэхаў і разынак) таксама вырабляюць на месцы.

Верхняя Аўстрыя

розныя тыпы варэнікі are an important part of Upper Austrian cuisine, as they are in neighbouring Bavaria and Bohemia. Торт Linzer, a cake that includes ground almonds or nuts and redcurrant jam, is a popular dessert from the city of Лінц, the capital of Upper Austria. Лінцэраўген are fine, soft biscuits filled with redcurrant jam called Рыбісельмармелад, які мае востры водар.

Зальцбург

Каснокен (cheese dumplings) are a popular meal, as are freshwater fish, particularly trout, served in various ways. Salzburger Nockerl (a меренга-like dish) is a well-known local dessert.

Тыроль

Цірольскі бекон і ўсялякія пельмені ў тым ліку Спеккнёдэль (пельмені з кавалачкамі бекону) і Шпінаткнёдэль (з шпінату) з'яўляюцца важнай часткай мясцовай кухні. Цірольская кухня вельмі простая, таму што ў ранейшыя часы цірольцы не былі вельмі багатымі, займаліся земляробствам у гарах і далінах у цэнтры Альпійскага рэгіёну. Цірольская ежа часта змяшчае малако, сыр, муку і сала.

Форарльберг

Кухня г Форарльберг has been influenced by the Алеманская cuisine of neighbouring Switzerland and Швабія. Cheese and cheese products play a major role in the cuisine, with Кескнопфле і Кешпяцле (яечная локшына, прыгатаваная з сырам) - папулярныя стравы. Сярод іншых дэлікатэсаў Краўцпяцле (локшына з квашанай капусты), Кясдзённала (similar to a пірог з заварным крэмам), Шупфнудла(зроблена з цеста з бульбы і мукі), Фрытатэнсупэ (бліны суп), Öpfelküachle (яблычны пірог) і Funkaküachle(пірог традыцыйна ядуць у першую нядзелю Вялікага посту).