Austrian Cuisine Austrian cuisine brings together many famous national cuisines.

Due to historical reasons, many ethnic groups met here, and many delicious dishes were spread here from all over Europe.

Leberknoedelsupe: stewed beef soup and liver meatballs.

Griessnockerlsuppe: Beef stew in tender corn balls.

Fried cake soup: Fried cake shreds stewed with beef soup.

The main dish is beef stew (Tafelspitz): stewed with lean beef shank and vegetables.

The typical way to eat it in Vienna is to pour different chilled juices on top, such as onion juice, horseradish and apple juice, or horseradish bread juice.

Hot dishes are mashed potatoes or spinach.

wiener Schnitzel MIT Erdaepfelsalat: Cut the veal steak into large pieces, dip it in egg batter, coat it in bread crumbs, and fry it in a frying pan.

The platter comes with lemon slices and potato salad.

Wiener Schnitzel is sometimes made from pork chops and is prepared in the same way as platter and steak.

Braised beef (Gulasch): A dish with a rich flavor that was introduced to Vienna from Austria's neighboring country, Hungary.

The method is to cook the cut beef in a sauce made from red pepper.

Ribs: Braised or grilled ribs with roasted potatoes, sliced ??onions and pesto.

Schinkenfleckerl: Chop ham and onions, mix with croutons, pour beaten eggs, bake in the oven and serve with lettuce.

Austrian Dessert/Pastry Apple Strudel (Apfelstrudel): Slice the apples into thin slices, mix them with butter crumbs, spices, sugar, raisins, and walnut kernels, stir them into a filling, and bake them in a pastry roll.

Kaiserschmarren: Pancakes with raisins and walnuts fried in butter and sprinkled with sugar.

This meal is usually served hot.

Additional meal: steamed apples or plums.

Sachertorte: After the cake is baked and cooled, it is spread with apricot jam and coated with chocolate icing.

It tastes better with mixed cream.