Recipes Carinthia - Carinthian Recipes

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Carinthia - regional specialties

In this federal state, not only are the various lakes worth seeing, but the Carinthian cuisine is also worth trying. This generally consists of grain, dairy products and meat and was mainly characterized by the proximity to Italy and Slovenia. In this article you will find recipes and various information about the cuisine of Carinthia.

Carinthia is not only known for its many lakes but also for its cuisine.

General information on the cuisine of Carinthia

The various dishes mainly consist of cereals, dairy products and meat and in general this cuisine is very multifaceted and varied (there is something for every taste).

Some typical dishes from Carinthia are:

• Carinthian cheese noodles
• Carinthian Schlickkrapferln
• Ritschert
• Klachlsuppe
• Carinthian Kirchtag soup
• Gailtaler Holzknechtfrigga
• Carinthian Reindling
• der Most (from St. Paul and Villach)
• the Carinthian meat noodles and the Carinthian meat noodles.

Info: Particularly noteworthy are the Carinthian cheese noodles - these are traded and revered as a national dish in Carinthia, or the Carinthian Reindling.

Influences on Carinthian cuisine

The Carinthian cuisine was strongly influenced by the countries of Italy and Slovenia and therefore you can find various dishes in this that are very similar to those from these neighboring countries.

In general, Carinthian cuisine is more down-to-earth, hearty and traditional and the origin of most recipes can be found in the typical farmer's kitchen (in the past, only those foods were eaten in this region that were produced by the country).

Some recipes for typical Carinthian cuisine

Carinthian Kirchtag soup

This dish consists of lean beef (250 g), sheep meat (250 g), ¼ soup chicken, 50 g each of the spleen and liver, some bones, 1½ liters of water, roots (100 g), a small onion, peppercorns, cloves, saffron, a sage leaf, ginger, basil, salt, ¼ sour cream, a yolk, a tablespoon of flour, a dash of white wine and about 100 g of bread cubes (toasted).

1. The different types of meat should be slowly cooked with cold water (plus spices and roots) (until the meat is soft), then you take it out of the water and cut it.
2. The sour cream, the yolk and the flour are mixed together and boiled into the soup (this should be strained beforehand). After this process, the meat is added back to the soup.
3. It tastes best when you toast bread cubes and add them to the soup - the church soup can be refined with wine.

Gailtaler church roast

For this roast you need half a kilo of loosened veal or sheep meat (or pork breast), one teaspoon of salt, two tablespoons of fat, basil (1/4 teaspoon), sage (1/4 teaspoon), tarragon (1/4 teaspoon), Lemon balm (1/4 teaspoon), water and ¼ sour cream. The filling consists of boiled beuschel (400 g), a boiled pork tongue, spleen (50 g), black bread (50 g), an egg, garlic, parsley and basil.

1. You should cut the meat or the brisket into four equal parts (spread apart, finger-thick).
2. Then these pieces are salted and coated with the filling (roll up and stick together with a toothpick, for example).
3. After this process, the meat rolls are fried in hot fat.
4. Then you add water (pour it on and cook it) and the remaining juice is refined with the sour cream.

Metnitztaler Schmalzmuas

First of all, you create a batter: this consists of flour (200 g), half a teaspoon of salt, an egg, two tablespoons of sweet cream, half a liter of milk, butter (100 g), grapes (100 g), sugar (50 g) and cinnamon.

1. The flour, salt, egg and cream are mixed together and then the mass is kneaded until a dough is formed.
2. After this process, rub the dough into a coarse grating (or chop it finely with a knife and let everything overdry).
3. Milk, salt and butter are boiled in a saucepan and then the grated dough is stirred in and this mixture is allowed to evaporate for an hour (covered) over low heat (after half an hour you should use a fork to add half of the sugar and the grapes under).
4. When all of the liquid has evaporated / evaporated, you can sprinkle the dish with sugar and cinnamon - this is best served with a well-foamed white coffee.

The Carinthian noodles

This typical dish from Carinthia consists of a fullness - this is made from 500 g potatoes, 500 g curd cheese, one teaspoon of salt, mint (one teaspoon), chervil (one teaspoon), parsley (one teaspoon), leek (one teaspoon) and marjoram (one teaspoon).

1. The herbs should be finely chopped, the potatoes should be boiled in the skin (peel hot) and squeezed.
2. These are added to the other ingredients while still hot (knead the mixture well).
3. When you are done with the dough you should form small balls out of it.

Other special recipes are:

The Mölltaler Kassuppn

For this dish you need flour, an egg, salt, whey, caraway seeds, sour cream and slices of black bread. The soup is very hearty and traditional black bread is best used.

to the Mölltaler Kassuppn recipe

The Carinthian roast pork

For the roast you use a pan roast, salt, garlic, thyme, caraway seeds and water. Boiled potatoes or sauerkraut go well with this dish.

to the Carinthian roast pork recipe

The Lavanttaler Leberlan

First a yeast dough is made - this consists of wheat flour (300 g), yeast (20 g), half a teaspoon of salt and water or milk (1/8 liter). For the filling, use 500 g of boiled beuschel (or pork), 100 g of raw liver, 30 g of fat, 50 g of onions, half a teaspoon of salt, basil (half a teaspoon), marjoram (half a teaspoon), a clove of garlic Pork net (or 50 g fat) - this dish is very hearty and hearty.

Our recipe recommendations

• Meat noodle
• Carinthian cabbage soup
• Carinthian Ritschert
• Strankerl goulash from Carinthia
• Carinthian Kletzennudeln
• Grandma's Floursterz
• further recipes of the Carinthian cuisine

Not only the lakes and the beautiful landscape in Carinthia can inspire you, but also the various delicacies that this state has to offer. You should therefore pay a visit to this region and feast extensively and let yourself be pampered with the various specialties.

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