Recipes Lower Austria - Lower Austrian Recipes

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

Lower Austria - regional specialties

This state is characterized by its agricultural differences and its proximity to the Czech Republic (influence of Bohemian cuisine). In this article you will find typical recipes from Lower Austrian cuisine - for easy cooking and some general information on regional specialties.

The Wachau is one of the most famous landscapes in Lower Austria - also in culinary terms.

General information on the cuisine of Lower Austria

There are many regional kitchens in Lower Austria - this state offers numerous different gourmet areas such as the Wachau (land of apricots, known for wine), the Vienna Woods, the Marchfeld (world-renowned center for asparagus farming), the Semmering and the Nibelungengau.

The focus is on organic farming (rearing carp, tench and pike, production of sheep and goat cheese and the cultivation of poppy seeds).

Some delicacies from this state are:

• Waldviertel poppy seed noodles
• Marchfeld asparagus
• Wachau apricots
• various game dishes
• various fish dishes (carp)
• Waldviertler dumplings
• Waldviertel poppy cake
• Saumaisen with sauerkraut
• and of course the various wines (e.g. from the Wachau).

Influences on the Lower Austrian cuisine

Lower Austria is located near Vienna (Vienna Basin) and the Czech Republic (Bohemian cuisine) and therefore you can find numerous influences from these areas in Lower Austrian cuisine.

Some recipes for typical Lower Austrian cuisine:

The Waldviertel lentil soup

For this dish you need 15 days of lentils, salt, pepper, bay leaves, thyme, liver, lemon wedges, rolled barley (5 days), one onion, fat (4 days), smoked bacon (6 days), carrots (20 days), one tablespoon Flour, four tablespoons of buttermilk, mustard, two tablespoons of tomato paste and a few drops of vinegar.

1. The lentils should be soaked the day before (strain and place with fresh water).
2. Then everything is seasoned with salt, bay leaves, thyme, pepper and lemon. Then you add the washed barley and let this mixture cook for a while (soft lentils).
3. After this process you roast the bacon and the onion (cut into small cubes) and then add the life and the carrots (cut into small cubes).
4. After these ingredients are roasted through, you should add the lentils and then let this mixture cook until the lentils have almost disintegrated.
5. The next step is to whisk together the flour, buttermilk, mustard and tomato paste and then add this mixture of ingredients to the soup (add vinegar to taste).
6. After this process, everything should be cooked well again and served with fresh chives.

Filled Waldviertel schnitzel

This dish consists of 4 thin pork schnitzel, 25 dag chanterelles, 10 dag smoked meat, parsley, four eggs, flour, salt, pepper, breadcrumbs and fat.

1. The schnitzel should be knocked out (cut into the edges and salt).
2. Then the chanterelles, smoked meat and parsley are chopped and steamed in hot fat (briefly).
3. Then add pepper, salt and one or two eggs and stir these ingredients together well (until the egg has bonded with the other ingredients).
4. Then the schnitzel is filled with this mixture (knock together at the edges and breaded) and baked out in hot fat.
5. This dish should be served with a potato or head salad.

The mustschnetzeltes

For this dish you need 1/2 kg of pork (e.g. shoulder), 3 tablespoons of oil, an onion, garlic, 1/8 liter of soup, 1/8 liter of must, salt, pepper, 1/2 teaspoon of thyme and three Tablespoon of cream (or coffee cream).

1. The onions should be diced and the garlic should be crushed. Then the meat is cut into strips (fry, remove from the pan and keep warm).
2. Then in the same frying fat, the onions and garlic are steamed until translucent. These ingredients are extinguished with the soup and must and this mixture is poured over the meat.
3. After this process you refine the dish with pepper and thyme and let everything simmer over a moderate heat for about 30 minutes (covered).
4. Then you add the cream (fold in) and add salt and pepper (season to taste) and let everything boil again.

Here you can find the recipe for must chops.

The Waldviertel carp

For this one uses 15 days carp fillets (per person), a medium-sized potato (floury, per carp fillet), paprika, flour, egg, milk, lemon, spices, herbs, a leaf salad, vinegar and oil.

1. The fillets should be salted (drizzle with lemon juice and sprinkle with a little paprika).
2. Then you peel the potatoes (coarsely grate and squeeze) and mix them with herbs and salt.
3. The fillets are turned in flour, egg and milk and of course in the potato mixture.
4. Then you bake them in hot fat (let them swim for about five minutes and turn them only once) and serve the fillets with a crispy leaf salad.

The Waldviertel dumplings

For this dish you need 1/2 kg of potatoes, 1/2 kg of boiled, strained potato (3/4 kg of raw potato), one dag of butter, salt and a tablespoon of flour.

1. The potatoes are peeled, grated and squeezed (the juice is squeezed through a cloth).
2. The boiled potatoes, the butter, the salt and the flour are added and then everything is left to sit briefly.
3. Then you can form dumplings and put them in boiling salted water (let them steep for 20 minutes).
4. The dumplings can be served with meat, sauce or a salad.

Here is a recipe for Waldviertel potato dumplings.

Other special recipes are:

St. Pöltner Mostbratl

This dish consists of roast pork, salt, pepper (white pepper), pear must, meat soup, onions, root vegetables (carrots and celery), sour apples (diced), cream, tarragon juice, lemon juice and a pinch of sugar. The dish is traditionally served with potato noodles and finely chopped greens.

The Mostviertel roast

For this roast, beef lung roast, salt, bone marrow, roots (parsley, carrots, celery), peppercorns, bay leaves and must are used. The roast can be served with vegetables.

Mostviertel roast

The Waldviertel onion meat

You need beef (hip cones), oil, onions, granulated sugar, garlic, marjoram, salt, pepper, wine vinegar, smooth flour, beef soup and chopped parsley. You should definitely use fresh parsley for the onion meat.

The Waldviertel gram dumplings with sauerkraut

Potatoes, potato flour are used for this traditional dish. Wheat semolina, salt, gram, pepper, garlic, eggs, sauerkraut, oil, onions, sugar, juniper berries and bay leaves. You should serve the sauerkraut on the plates and place the shrimp dumplings on it.

Our recipe recommendations:

• Wachau apricot cake
• Waldviertler dumplings
• Wachau onion soup
• Grandma’s Apfelkiachl
• Hauerknödel
• Boiled beef in Riesling sauce
• further recipes of the Lower Austrian cuisine

The federal state of Lower Austria is a region for gourmets and is therefore worth a visit. If you want to enjoy hearty and hearty dishes and taste excellent wines, you should definitely visit this region. In addition, Lower Austria impresses with its beautiful landscape and each area has its own regional and traditional delicacies.

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