Recipes Burgenland - Burgenland Recipes

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

Burgenland - regional specialties

Burgenland is the second largest wine region in Austria and no other region has been so differently shaped by history as Burgenland. In this article you will find typical recipes of the Burgenland cuisine to cook at home and some general information.

The Burgenland cuisine was strongly influenced by the Hungarian cuisine.

General information on the cuisine of Burgenland

Due to the history of the youngest federal state of Austria, this cuisine is characterized by numerous influences and therefore offers many culinary delicacies. Above all, it was strongly influenced by Hungarian, Croatian, Serbian and Slovak cuisine.

Due to the times of crisis that the state had to go through, many dishes contain millet, grain or barley.

Typical dishes include:

• Egg barnacles
• Farfeln made from one-drop batter
• Dishes with beans or lentils
• various strudel dishes such as spinach, bean, carrot or mushroom strudel, meat and liver strudel, apple, poppy seed, grape and strawberry strudel
• Beans or potatoes made from roasted wheat flour
• Grammelpogatschen
• different types of soup (cabbage soup, garlic soup)
• Stuffed peppers
• the potato goulash
• Grenadiermarsch
• Letscho
• Somlauer dumpling
• various fish dishes and fish soups (such as pikeperch, carp, pike).
• more recipes from Burgenland cuisine

Influences on the Burgenland cuisine

The traditional cuisine of Burgenland was particularly influenced and shaped by the long association with Hungary.

Therefore, many dishes and specialties in this region consist of fish, chicken or goose. In addition, agriculture, viticulture and fruit growing, as well as the cultivation of regional vegetables, play a major role.

Some recipes for typical Burgenland cuisine

The bean soup

This dish consists of a sauerkraut soup ladle and this should be boiled in bean water. Then you should add beans to a soup ladle and after this process you should mix a ½ tablespoon flour (smooth) with a ¼ flour and add this mixture to the soup. Bring everything to the boil and serve warm.

Burgenland potato soup (for 4 people)

For this dish you need five large potatoes, 5 dag lard, two medium-sized onions, a tablespoon of paprika, two liters of water, salt, pepper, bacon rind and ¼ liter of sour cream.

The lard should be roasted (golden brown), then add the finely chopped onions, the peppers and the potatoes (peel and cut into cubes, raw). Then you delete this mixture with the water, add salt and the bacon rinds. When the potatoes are soft, add the sour cream and serve the soup hot.

The Burgenland goose liver

This traditional dish consists of 400 g of goose liver, ½ liter of milk, salt, 80 g of goose fat, a small onion and a pinch of paprika.

The goose liver should be washed well, then you put it in the milk for an hour and after the process you dry it off and add salt. The fat should be heated in a pan (saucepan), the onions should be sliced and then the goose liver should be placed whole. This should fry in the oven (preheated) for about 20 minutes (pouring over several times). After this process, the liver is cut into slices and placed on a plate (preheated) and a mixture of fat and paprika is poured over it. This dish should be served very hot and can be served with slices of baked apples and toasted bread.

Grenadier march (for 4 people)

For this dish you need about 300 g of leftover meat, 4 potatoes, 1 onion, 200 g of pasta, 100 g of peas, 2 tomatoes, 1 cup of sour cream, a little sunflower oil, parsley, salt and pepper.

The potatoes should be boiled, peeled and cut into small pieces, the pasta should be boiled, and the leftover meat should be diced. The onion is roasted and then the other ingredients (except the tomatoes) are added. The sour cream should be mixed with salt, pepper and parsley, put the tomatoes on a plate and the finished fried mixture, sprinkle with parsley and serve. This special dish is particularly suitable for using up leftovers from the refrigerator.

Martini goose, grandmother's style

This dish consists of a goose, salt, marjoram, flour and water. For the filling you need (chestnut filling) peeled and steamed chestnuts, peeled apples (sliced) - here is the martinigans recipe.

The new settler fish

For this dish you need a pikeperch, lemon juice, salt, pepper, parsley, thyme, smooth flour and clarified butter. Parsley potatoes, vegetables or a leaf salad are very suitable as a side dish - here is the Neusiedler Zander fish recipe.

The Letscho

This dish consists of peppers (pitted), onions, tomatoes, oil, garlic, soup, salt, pepper and parsley (chopped). Rice or fried meat go well with this dish - here's the Letscho recipe.

The egg dumplings

For this dish you use fat, egg, flour (handy), a little salt, pepper, chives and water. A fresh, green salad is particularly suitable as a side dish - this is the recipe for the egg dumpling recipe.

The cabbage strudel

For the strudel dough, mix together flour, oil, lukewarm water, vinegar and a little salt. The fullness consists of a cabbage head, salt and pepper. This dish can also be eaten with a salad - click here for the herb strudel recipe.

In Burgenland you can find various dishes that were largely influenced by Hungarian cuisine. You can also enjoy various delicious wines, because Burgenland is well known for these wines beyond its borders. For this reason, a visit to this state is worthwhile to indulge in culinary delights.

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