The document provides traditional recipes from Austria, including pumpkin cream soup, tafelspitz (boiled beef), and wiener schnitzel, along with their preparation methods and ingredient lists. It also highlights historical backgrounds, typical side dishes, and variations related to each dish. Additional recipes include bread-and-horseradish sauce and kaiserschmarrn, a famous dessert, emphasizing the cultural significance of these dishes in Austrian cuisine.

1. Pumpkin Cream Soup a typical soup in our region

2. Ingredients 300 gr. pumpkin (Hokkaido is the best) 1 l stock or gravy 1 pinch flour 1 dash white wine salt and pepper to taste one medium sized onion

3. Preparation Julienne the onion Cut the pumpkin mirepoix Sweat it in oil until light brown Add the cut pumpkin After adding the pumpkin, add the pinch of flour Add the dash of white wine Fill up with stock or gravy Cook it until the pumpkin is soft Puree the soup and season to taste Finish the soup with cream Garnish the soup in a soup plate with pumpkin oil or pumpkin seeds

4. Background one of the most favoured vegetables Pumpkin festival at the end of October since 1993 every year since the festival was first held, a delicacy in our region unique taste because of the especially light flesh

5. A classic meat dish in our region Tafelspitz (Boiled Round of Beef)

6. Ingredients 1 kg Tafelspitz (serves 8) (you can also use different parts of beef, such as Hieferscherzel, Meisel, Schulterscherzel, Kaiserfleisch or Beinfleisch) 300 g root vegetables/soup greenery (carrots, celeriac, yellow turnip, leek, parsley root, parsley) 200 g onions in their skin peppercorns salt eventually some lovage about 4,5 l water 4 tablespoons chives, cut

7. Preperation Bring about 4,5 l water to the boil Add the meat and some pepper coins Simmer for 3 hours Cut the root vegetables into smaller pieces and add Let it simmer for an hour Half onion to roast Scoop away the foam Lift the meat out of the soup Season with salt Cut the meat and serve with some soup

8. Typical side dishes Creamy spinach, roast potatoes, bread- and horseradish sauce, apple- and horseradish sauce, string beans with dill, creamy string beans and many others

9. How to prepare Bread-and Horseradish-Sauce Ingredients: 4 stale rolls (white bread) 0,40 l clear beef soup 60 g horseradish sugar pepper salt 1 tablespoon vinegar 0,125 l cream

10. Preparation: Remove the outside of the rolls, cut into slices, boil with some beef soup to a mush, add grated horseradish, season to taste, finish with cream.

11. History: Developed in the famous Hotel Sacher in Vienna, by Anna Sacher. She cooked it for the army officers of Kaiser Franz Joseph I. It was cheap food.

12. Wiener Schnitzel (Viennese Escalope) one of Austria‘s most famous dishes

13. Ingredients 8 veal cutlets about 90 g each 4 eggs 200 g breadcrumbs, very fine 100g flour, fine 300 ml butter 100 ml vegetable or peanut oil salt lemon slices and fried parsley for garnish

14. Preparation Tenderize the veal to about 2-4 mm Salt on both sides Stir the eggs briefly with a fork on a flat plate Lightly coat the cutlets in flour, then dip into the egg, finally coat in breadcrumbs Heat butter and oil in a large pan Fry the schnitzels until golden brown on both sides Remove and drain on kitchen paper Fry the parsely in the remaining fat and drain Place the schnitzels on a warmed plate and garnish with parsley and slices of lemon

15. Background Popular and famous part of the Austrian and Viennese kitchen Traditionally served with a lemon slice, lingonberry jam and either potatoes with parsley and butter or potato salad The term „Wiener Schnitzel“ is protected by law, that means it has to be from veal and fried in run butter

16. Schweinsbraten Roast Pork a typical meat dish in our region

17. Ingredients 2 kg pork (shoulder is the best) garlic caraway seed salt Oil 0,40 l water

18. Preparation Rinse off the meat, and dry with a kitchen roll. Press garlic through a press, mix with salt and caraway seed, and rub the pork with it. Put oil or fat in an oven proof casserole and place meat into it. Slide the dish into the preheated oven and roast at 200 ° C for 2 ½ hours. Pour its own juice on top repeatedly. Roast Pork is best served with potato – bread dumplings, and raw or steamed kraut (white cabbage).

19. Background Principal food stuff of the average Austrian Proteins, B- vitamines (such as B1, B2, B12, Niacin), iron, zinc and selen. Insulation The pig Marzipan pigs New year’s day. Schwein/ eine Sau gehabt! Swear word Roast pork is THE typical dish of our region Grüner Veltliner, Gespritzter Heurigen Served with potato dumplings

20. Typical Austrian dessert, also served as main dish Kaiserschmarrn „Imperial mish-mash“

21. Ingredients For 4 persons as dessert, or 2 persons as main course ¼ l milk 120g flour 4 egg yolks 1 pinch of salt 4 egg whites 20g sugar 40g raisins

22. Preparation Pre-heat your oven to 200° Give milk, flour, egg yolks and salt into a bowl. Then toss it well, until it is dough. Now crack the egg whites with the sugar, and stir them carefully under the dough. Give the mixture into a pan with hot oil. Let it bake, sprinkle the raisins on it, and turn it round. Now put it into the pre-heated oven, and bake it about 10 minutes, until it is looks deliciously golden … And now you can enjoy our wonderful Austrian dessert!

23. Background named after the Austrian Emperor Franz Joseph I The best recipe is… So, what it is?! some eat it only with rum-soaked raisins, others not it’s just a matter of taste… classic side dish is fruit compote from cherries, pears, or apricots apple puree, or stewed elderberries most delicious accompaniment are definitely stewed plums Such a MISH-MASH! ;)